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  #1905010 21-Nov-2017 09:53
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@trig2

 

Can you define:

 

A good glug of Olive Oil       

 

Hot Smoke the above for 75 minutes

 

Bottle when still warm? Or quite hot but not that hot? or when cold?

 

 

 

Wannabee cook here, so be nice!  :-)

 

 




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  #1905026 21-Nov-2017 10:13
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Sure - a good glug - cover everything on the tray - probably about two tablespoons.

 

Hot smoke - I have a small Bradley Smoker, it heats up like an oven (to about 150 degrees) and smokes at the same time. You can get those Tin fish smokers from The Warehouse/Fishing stores - they are hot smokers. TO smoke in one of them for 75 minutes, you'd need to re-light it and add more woodchips (or do it for less time - the key is to get the smoke flavour AND cook the ingredients). I think last time I made it, I only smoked for about an hour. It was fine.

 

I sterilise the bottles in the oven, and try and fill them when still hot - fill right to the rim, trying not to overflow, then cap while still hot. Means I can store out of the fridge.

 

I use the bottles that Mutti Italian Passata comes in and I also got some labels made up (Vistaprint), just because :)

 

 

 

 

 


 
 
 
 


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  #1905043 21-Nov-2017 10:26
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trig42:

 

cadman:

 

Not sure what you mean by "standard long" chillies. But at that price for the Countdown ones I suspect you're meaning the large, sweet ones with virtually no heat not the Bird's eye?

 

But most Asian supermarkets will have them. What area of Auckland are you in?

 

 

No, I mean a standard Red Chili (not the Capsicums that look like Massive Chilies).

 

They aren't particularly hot, compared to a Scotch Bonnet. I'm not sure if they are called Birdseye (I thought they were smaller and hotter). 

 

About 10cm long I suppose.

 

 

Ah, right. They're not very hot. The Bird's eye chillies are commonly used in Thai dishes - small (no bigger than a .22 round).

 

A mate grew the Carolina Reapers last year. They are unbelievably hot, as you'd expect from the world's hottest chilli. Just a nibble sends your tongue into spasm haha.


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  #1905044 21-Nov-2017 10:27
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That Mutti Italian Passata is good stuff too!

 

We use it when I do slow cooked Short Rib!


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  #1923827 23-Dec-2017 03:58
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Growing chilis isn't that difficult. I raise each year 4-5 Chilis on the balcony (slugs won't travel that distance upwards), each producing approx. 50-70 Chilis during the summer/autumn. Best for smoked chilis are Mexican Serrano and Jalapeno spezies (Chipotle). If you like it very or super hot, go for Habanero or Rocoto. I dry excessive chilis and make chili powder for BBQ or put them into the freezer.





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