10-07-2024, 12:14 PM
This post was last modified 10-07-2024, 12:41 PM by FlyingClayDisk.
(10-07-2024, 11:28 AM)Oldcarpy2 Wrote: I love hot, Nagas are my favorites cos they are hot and fruity.
Ghosts, Trinidad Scorpion etc too hot for me.
In nearby Dorset we have an ace chilli farm that specializes in Dorset Nagas.
I do a mean Jamaican Curry Goat, but with lamb. Scotch Bonnets. Yum.
Frank, the English Judge at a Texas Chilli Cook Off:
https://stuffhappens.us/man-selected-to-...off-15820/
Man, your Jamaican Curried Chevron with Scotch Bonnets sounds delicious!! I'd love to try some of that for sure! Goat is such a delicious meat. I'm kind of lucky here in CO because I can actually buy it locally (due to the huge Mexican community in CO). Send me your recipe if you wouldn't mind. We love curries! As a matter of fact, I think the last time I had goat we made it into a hot curry and served it over rice.
Regarding peppers; it's funny how some peppers hit harder than others on certain people. Ghost peppers light me up, big time, but the Scorpions not as much. I've got a friend who is also a chili-head and he's the exact opposite. The Naga and Bhut Jolokia's are some flamin' hot sh!t too. I've only heard about this new American "X" pepper which is supposedly 3.5m Scoville! If true, I'm not sure if I even want to try that one. I've never even seen one though (other than pictures, and in the pictures they look like a yellow Scotch Bonnet). I go easy on the super-hot peppers. Eatin' 'em is one thing, but without a good 'exit strategy' they can be pure misery.
edit - The Chili cook off judge thing never gets old! I laugh every single time I read it. I think I've seen a couple hundred variations of it by now, all of them funny.
edit 2 - Thanks for the recipe! Looks delicious! (I was kind of surprised they didn't have a recipe for Jerked Chicken. I wanted to compare it to mine)
BTW - If you want to try some really great jerk seasoning, look up Walkerswood Traditional Jamaican Jerk Seasoning - Hot & Spicy. Stuff makes fantastic jerked chicken and pork. Made with real Scotch Bonnets too. About the closest thing I've ever tasted to real Jamaican Jerked Chicken (on the beach) down in Negril. I can't make it for that cheap, what with all the spices.
