2nd meal done, think i've learned abit.
Discussion
so went for jerk chicken tonight, with peppers, and red onion in red wine vinegar and with lemon rice.
overall it was pretty good, both myself and the mrs enjoyed it, but i have learned a little bit.
think i may have slightly overdone the caster sugar on the peppers and onion, as it was just a tad to chewy in places, altough still quite nice, so down half a tablespoon next time. the chicken came out great, didn't dry out, i got the mrs chicken just right, and mine was ok, (mine had chillis in it.)
i got the chilis from the supermarket, (short of time to shop thanks to work)
they were red chilis, so i did the whole "rub" seeds out to make it less fierce, the problem was, it was just lacking that bit of kick for me personally. so where do i go next, do i leave the seeds in, or go up a level on the chillis? don't want to blow my head off, but do want abit of a kick.
i'm thinking for my next meal, i'd like to try a lamb dish, there is one that was shown on the new gordon ramsay program i think i may be able to manage, so will heading in that general route.
any suggestions gratefully recieved, thanks.
overall it was pretty good, both myself and the mrs enjoyed it, but i have learned a little bit.
think i may have slightly overdone the caster sugar on the peppers and onion, as it was just a tad to chewy in places, altough still quite nice, so down half a tablespoon next time. the chicken came out great, didn't dry out, i got the mrs chicken just right, and mine was ok, (mine had chillis in it.)
i got the chilis from the supermarket, (short of time to shop thanks to work)
they were red chilis, so i did the whole "rub" seeds out to make it less fierce, the problem was, it was just lacking that bit of kick for me personally. so where do i go next, do i leave the seeds in, or go up a level on the chillis? don't want to blow my head off, but do want abit of a kick.
i'm thinking for my next meal, i'd like to try a lamb dish, there is one that was shown on the new gordon ramsay program i think i may be able to manage, so will heading in that general route.
any suggestions gratefully recieved, thanks.
chilistrucker said:
so went for jerk chicken tonight, with peppers, and red onion in red wine vinegar and with lemon rice.
overall it was pretty good, both myself and the mrs enjoyed it, but i have learned a little bit.
think i may have slightly overdone the caster sugar on the peppers and onion, as it was just a tad to chewy in places, altough still quite nice, so down half a tablespoon next time. the chicken came out great, didn't dry out, i got the mrs chicken just right, and mine was ok, (mine had chillis in it.)
i got the chilis from the supermarket, (short of time to shop thanks to work)
they were red chilis, so i did the whole "rub" seeds out to make it less fierce, the problem was, it was just lacking that bit of kick for me personally. so where do i go next, do i leave the seeds in, or go up a level on the chillis? don't want to blow my head off, but do want abit of a kick.
i'm thinking for my next meal, i'd like to try a lamb dish, there is one that was shown on the new gordon ramsay program i think i may be able to manage, so will heading in that general route.
any suggestions gratefully recieved, thanks.
Beginner here also! Second meal for me tonight - first was fish - mince an potatoes tonight. Should be easy enough. The one you write about sounded good, glad it went well.overall it was pretty good, both myself and the mrs enjoyed it, but i have learned a little bit.
think i may have slightly overdone the caster sugar on the peppers and onion, as it was just a tad to chewy in places, altough still quite nice, so down half a tablespoon next time. the chicken came out great, didn't dry out, i got the mrs chicken just right, and mine was ok, (mine had chillis in it.)
i got the chilis from the supermarket, (short of time to shop thanks to work)
they were red chilis, so i did the whole "rub" seeds out to make it less fierce, the problem was, it was just lacking that bit of kick for me personally. so where do i go next, do i leave the seeds in, or go up a level on the chillis? don't want to blow my head off, but do want abit of a kick.
i'm thinking for my next meal, i'd like to try a lamb dish, there is one that was shown on the new gordon ramsay program i think i may be able to manage, so will heading in that general route.
any suggestions gratefully recieved, thanks.
See you on masterchef next year!
Sounds like you're getting on well, Chilli!
The website in my profile has tonnes of recipes for beginners if you're interested?
What made you want to learn to cook, out of interest?
I moved out to uni and had the massive realisation that I was going to get fat unless I learnt something more than chucking a chicken kiev and chips in an oven!
The website in my profile has tonnes of recipes for beginners if you're interested?
What made you want to learn to cook, out of interest?
I moved out to uni and had the massive realisation that I was going to get fat unless I learnt something more than chucking a chicken kiev and chips in an oven!
Edited by Jammiedodger on Wednesday 19th September 10:45
I would stick with deseeding chillis. The seeds are not themselves hot, it is more the white stuff around them. You also cannot digest the seeds so best not to eat them. The flavour is in the flesh so either add a bit more, or use a hotter variety.
The better option for depth of flavour is as above and use fresh chilli but then add flakes, paprika, cayenne or a hot sauce as well.
The better option for depth of flavour is as above and use fresh chilli but then add flakes, paprika, cayenne or a hot sauce as well.
thanks all for the input, it is much appreciated 
ha,ha, ok masterchef next year then it is.
ok well next time i will go up a level on the chillis, but will keep doing the de-seed thing as instructed. i bought some chilli flakes yesterday, as well as 5 or 6 other spices, which i'm going to addto each week
oh yeah, bought a knife set too, and some pans
jammie, i've always liked the idea of learning to cook, its just with working away alot i've never had the chance, and on the tour work most of the time the catering is provided. on the roger waters tour last year, the caterers said it was the biggest budget they'd ever been given, and the food they turned out was simply mindblowing
as i'm just uk based at mo, i have the time, and after watching the new ramsay show i actually thought i could maybe do that, and glad i did, as really enjoying the whole process
i will have a look on your website mate.
ha,ha, ok masterchef next year then it is.
ok well next time i will go up a level on the chillis, but will keep doing the de-seed thing as instructed. i bought some chilli flakes yesterday, as well as 5 or 6 other spices, which i'm going to addto each week
oh yeah, bought a knife set too, and some pans
jammie, i've always liked the idea of learning to cook, its just with working away alot i've never had the chance, and on the tour work most of the time the catering is provided. on the roger waters tour last year, the caterers said it was the biggest budget they'd ever been given, and the food they turned out was simply mindblowing
as i'm just uk based at mo, i have the time, and after watching the new ramsay show i actually thought i could maybe do that, and glad i did, as really enjoying the whole process
i will have a look on your website mate.
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