So here’s something I’m sure you’ve all seen by now:
Chilli Bob’s Farm’s and Tom Smith’s Plants’ dragon’s breath chilli. A tree-like plant that produces some small but supposedly extremely hot peppers with an average scoville rating of almost two and a half million.
Compared to the average heat of the current record holder, the carolina reaper (between 1.4 and 1.57 million, depending on when you take the record from), this is a massive step up. It even beats out the reaper’s 2.2 million peak.
Such a stunning heat difference that it has been all over the news and in social media feeds across the globe.
Hello again everyone, today we’re taking a look at The Ribman’s sauces. All of them.
Because he doesn’t really make three different sauces, just the same one with slightly differing chilli content. And that chilli content doesn’t change the flavour anywhere near as massively as it did for the Melliculus Popping Candy.
But, while it is just three heats of one sauce, it’s a very interesting one that showcases a recent trend, allows me to explain some flavour science and provides an experience like little else.
If you don’t mind a bit of strong language, click that Continue Reading button and I’ll show you what I’m talking about.
Hey there heat eaters! Today we’re making one of my favourite chinese dishes, Mapo Tofu.
Before we jump right into the recipe, however, I’d like to give you the opportunity to read up on the backstory to this dish and pick which of my three versions you’d prefer from my overview here.
This particular version is my anime inspired one. A powerful version with a little more depth of flavour to compliment its high heat.
The particular anime that inspired this recipe is the one that first introduced me to the dish, Angel Beats, in which only one small girl is actually capable of finishing it and it plays a small but surprisingly important role in the story.
No post from me today but I do feel like Sweet Kitchen Science’s use of the Grim Reaper’s chocolate is worth sharing.
In my experience, the white “Purgatory” chocolate is delicious, slightly floral and usually about a two out of ten heat but, due to natural varience in the crops of ghost pepper they use, can be as high as a four on occassion.
Whatever its heat, though, the rest of this recipe should keep it down to a reasonable level for most people. Enjoy.
10 minutes, even a football player can bake this. Thank you BBC. The chilli touch is mine, just because I’m attending a party at an indian friend’s house. They constantly laugh at my disgracefully low resistance to spicy food. I want to blend in…
Triple-Choc Chilli Brownies
275 g plain 50 % chocolate
275 g butter
100 g dark 70 % chocolate, in large chunks
100 g white chilli chocolate, in large chunks
175 g flour
1 tsp baking powder
0.5 tsp chilli powder
1 tsp vanilla extract
325 g sugar
Preheat the oven to 150 °C fan and line a 30 x 20 cm tin.
Melt the plain 50 % chocolate and butter over simmering water. Stir in the sugar and then add the eggs and vanilla. Fold in the sifted and premixed flour, baking flour and chilli powder. Finally fold in the chopped chocolates.
Pour the mixture into the tin and bake for 20 to 25 minutes until the…