The ‘Bhut Jolokia’ ( I call it the ‘ butt joker’ and don’t ask why) chili pepper is the world’s hottest pepper and I have no doubt that their claim and those who have research it is true. I placed the smallest dab on my tongue and it sent me on a trip around the moon!
If you look at how hot it is on the Scoville Scale, you can see it is just below police pepper spray! It’s a wonder you don’t need trainning and a license to use this stuff! whew! 😉
Actually, I am quite fascinated with this chili and plan to grow some of my own! BTW, I am also going research to see what recipes there might exist for it… and how it is currently being used in India… outside of as a defensive weapon!
In a letter to Marie Bonaparte, close to his death, Sigmond Freud wrote:
“Die grosse Frage, die nie beantwortet worden ist und die ich trotz dreißig Jahre langem Forschen in der weiblichen Seele nie habe beantworten können, ist die: Was will das Weib?”
a very rough translation would be:
“The big question that has never been answered in spite of my nearly thirty years on the subject is what do women want?”
With a wife and three daughters, this is the question that haunts me at birthdays, anniversaries and, yes, at Valentine’s Day! When I first met Laura, we were both 17 and her favorite cuisine was pop tarts washed down with a slug of Tang. Well, she was 17. Since then we have discovered many interesting foods from around the world that she has favored, but to find one is a challenge… and on Valentine’s Day, it’s important to get it right.
The answer came by following the fusion example of South Africa and combining a few worthy items. Laura loves scallops and pasta. She has also become fond of a South African curry sauce I make with Peri Peri and about a dozen spices that make the curry. Fortunately this was relatively dietetic as well and delicious!
So, women may not be so simple in reading their desires as in reading the hopes and wishes of men, but when in doubt… ask them! 😉 … or fix them a South African gastronomic experience worthy of connoisseurs!
Marinating Lamb for use in sandwiches makes all the difference
A while ago I wrote about the challenges of marination and tenderizing meats. The tougher the meat, the more important this process is for producing a result that everyone might enjoy. Lamb has always been one of my favorite dishes… but not Laura’s. I always wondered why? Not long ago, I realized that she hadn’t tried it since she was young and was served a very chewy piece. So, I decided to produced a nice lamb sandwich to reintroduce her to this wonderful meat.
The marination process is important and I thought I’d throw the kitchen sink at this task by using Kiwi fruit, pineapple and Papaya! Can we have some now? I love a sweet marinade with a bit of a bite, so here is what I used:
Part of the challenge for making a great lamb sandwich is in slicing the lamb thinly prior to marination ( most people know that a thick piece of meat seldom allows the marination to reach the center of the section of meat). Many cooks will say that after the marination, take the lamb to the grill!!! Interestingly enough, placing your marinated lamb on a ‘George Foreman” grill gives great temperature control and perfect results.
… and Laura changed her mind, she loved her Lamb sandwich. Next, whole lamb on a spit!
Here I am drinking a nice beer made from yeast that originated 45 million years ago. CLICK on the picture above to read more
There is a little known secret hereabouts and it is about a wonderful new beer. As many people who know me are aware, I don’t have the opportunity to have a beer as much as I would like to, but the other night introduced me to something special.
Laura and I had the opportunity to dine at Gennaro’s in San Luis Obispo ( yeah, I know there is one by the same name in New York) and it was a fun evening. Their Cuban Pork , mashed plantains and vegetables was delicious. One of the gentlemen there was a professor named Raoul Cano who has many accomplishments related to research into ancient DNA. I believe he was even a consultant on the movie “Jurassic Park”.
However, we are more interested in the Eocene Epoch a time in which the yeast — we are most interested in — originated. The Beer had a nice flavor with just a hint of lemon, and I enjoyed a second for purely scientific purposes. Each sip was better than the last.
I hope this new brewery does well… this is definitely something to be shared with friends!
When it's cold, Matey, nothing fills the inners better than a lobster pie! CLICK on the picture for a look at how I make this pie!
There are many great recipes for meaty pies that will warm you up on a cold morning. However, I tend to prefer something along the lines of seafood unless I am planning to sleep the day away.
With my Lobster Pie, I make everything on the rough side, I even throw a rough crust together to give it that rugged — but hearty — look! No matter how it looks, it is worthy of song when it’s done!
Actually, I am quite fascinated with this chili and plan to grow some of my own! BTW, I am also going research to see what recipes there might exist for it… and how it is currently being used in India… outside of as a defensive weapon!
