Normal food/drink with chilli added
Discussion
Brief rant, then I'll let this thread inevitably turn to people posting images of their favourite example and I'll click ignore:
So you're at some artisan hipster low food miles emporium of food and drink you don't need, and you see something for sale with chilli added (that normally doesn't have it in). So you think "that sounds nice"...
Examples off the top of my head:
Cider
And this AM, Halloumi. Or Halloween, as my spellcheck seems to prefer.
In a rush of hope over experience you buy it, consume it and find that true to form the makers have put so much chilli in that (a) it's virtually inedible/undrinkable, and (b) that the chilli entirely masks the flavour of the base product.
The examples above:
"Artisan" cider, I forget which one, but one of the Somerset brands made by someone posh, a chilli cider 500ml bottle that despite my best efforts I was only able to drink about an egg cup of. It didn't taste of cider in any sense. It went down the drain and for a while I carefully monitored my plumbing to check it wasn't adversely affected.
This morning: "Dorset Halloumi". I like a bit of Halloumi, like the w
kie "foodie" (god I hate that word) that I am.
Ten minutes after eating it, I am still sweating out of my scalp.
Just for clarity, I have a reasonable head for hot food, in a curry house I'd go Dhansak/Pathia sort of medium to hot, and I like a bit of spice, but it should enhance the flavour of a food, not entirely obliterate it.
I almost get the impression I am being trolled by artisans.
So you're at some artisan hipster low food miles emporium of food and drink you don't need, and you see something for sale with chilli added (that normally doesn't have it in). So you think "that sounds nice"...
Examples off the top of my head:
Cider
And this AM, Halloumi. Or Halloween, as my spellcheck seems to prefer.
In a rush of hope over experience you buy it, consume it and find that true to form the makers have put so much chilli in that (a) it's virtually inedible/undrinkable, and (b) that the chilli entirely masks the flavour of the base product.
The examples above:
"Artisan" cider, I forget which one, but one of the Somerset brands made by someone posh, a chilli cider 500ml bottle that despite my best efforts I was only able to drink about an egg cup of. It didn't taste of cider in any sense. It went down the drain and for a while I carefully monitored my plumbing to check it wasn't adversely affected.
This morning: "Dorset Halloumi". I like a bit of Halloumi, like the w
kie "foodie" (god I hate that word) that I am.Ten minutes after eating it, I am still sweating out of my scalp.
Just for clarity, I have a reasonable head for hot food, in a curry house I'd go Dhansak/Pathia sort of medium to hot, and I like a bit of spice, but it should enhance the flavour of a food, not entirely obliterate it.
I almost get the impression I am being trolled by artisans.
[quote=Johnnytheboy
So you're at some artisan hipster low food miles emporium of food and drink you don't need, and you see something for sale with chilli added (that normally doesn't have it in). So you think "that sounds nice"...
[/quote]
Nope, I can't imagine that ever happening to me. The first bit, never mind the rest!
So you're at some artisan hipster low food miles emporium of food and drink you don't need, and you see something for sale with chilli added (that normally doesn't have it in). So you think "that sounds nice"...
[/quote]
Nope, I can't imagine that ever happening to me. The first bit, never mind the rest!
mikef said:
Travel to Mexico, try a mole negro (sauce traditionally served with turkey) and see if you don’t change your mind on chilli and chocolate
Yeah but that is not chilli added to random food.It’s like cheese with chilli in is vile, a Mumbai style cheese toastie is a wonderful thing (just made one
)mikef said:
21TonyK said:
Got to agree. Chilli in chocolate? … No thanks.
Travel to Mexico, try a mole negro (sauce traditionally served with turkey) and see if you don’t change your mind on chilli and chocolateI'm not a fan of icecream, but I do like Kulfi. My grandmother was Indian and made it for me when I was small. Now I make Kulfi with saffron and a little chilli for my grandkids. The fat in the milk takes the sting off the chilli but it retains the flavour.
I also make Christmas pies (like mince pies) but with pineapple, preserved ginger and chilli instead of the usual icky mincemeat filling.
I also make Christmas pies (like mince pies) but with pineapple, preserved ginger and chilli instead of the usual icky mincemeat filling.
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