Pure Naga Hot Sauce, made using the worlds hottest peppers, this one is not for general sale. If you feel you are one of the few brave enough to consume something like this, contact us for details.
Pure Naga Hot Sauce
Pure Naga Hot Sauce, made using the worlds hottest peppers, this one is not for general sale. If you feel you are one of the few brave enough to consume something like this, contact us for details.
Papa Djabs 12/12/12 Vintage Black Label Hot Sauce
Papa Djabs Black Label 12/12/12 contains naga and red habanero.
4x100ml bottles £20 includes UK P&P
12/12/12 Vintage Papa Djabs Green Bastard Hot Sauce
Papa Djabs Green Bastard Green Chilli Sauce 4x100ml bottles £20 includes UK P&P
Ribs by Harold McGee
The Curious Cook - Leave the Barbecued Ribs to the Professionals - NYTimes.com
EVERYONE knows the barbecue mantra "low and slow:" cook tough cuts of meat over low indirect heat for hours and hours until they fall off the bone and melt in the mouth.
To be precise, don't cook ribs for more than a couple of people on a standard-size domestic grill.
It takes about five pounds of ribs to feed four people generously. That turns out to be a couple hundred square inches of ribs.
My starter-model gas grill is about 275 square inches, with heating elements running along the long sides. Ribs for four cover most of the grill surface, and some of them lie directly over the heating element.
Ribs for four cover more than half its area, so that some of the meat ends up within a few inches of the coals.
Meanwhile, the bottom surface of the meat is exposed to hotter air, and on a crowded grill, parts are exposed to the direct heat of the flames or coals. So even if we follow the recipe exactly and the grill thermometer never rises above 200 degrees, some of the meat is being cooked at a much higher temperature and will dry out and toughen.
On a gas grill, where the heating elements are fixed in place right under the cooking surface, the only practical solution is to turn on the heat on one half of the grill, and cook only as much meat as will fit on the other side. It's deeper, so you can keep the coals farther from the cooking surface, and protect the meat from their direct heat by propping up a foil heat shield.
It's much easier to barbecue well in a smoker, a kind of cooker that's specifically designed to provide low indirect heat, or on a large grill that can keep all the meat a good eight inches or more from the heat. But because I barbecue only occasionally and don't plan to upgrade my basic grills anytime soon, I've settled on a hybrid approach to ribs. I cook them low and slow in the oven and then give them a brief finishing hit of high heat or smoke on the grill.
There's nothing new about cooking ribs in the oven, but here, too, recipes are often short on details that make a difference.
We cook ribs and other typical barbecue cuts at a low temperature to conserve as much of the meat's moisture as possible, and we cook them for hours to dissolve their tough connective tissue into succulent gelatin.
You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.
I start cooking ribs in the oven at around 200 degrees if they're wrapped in foil, and unwrapped ribs at 225 degrees to compensate for the cooling effect of evaporation from the exposed meat surface.
I season the meat simply.
Of course, barbecuing for company is about much more than the meat. The kitchen can't match the outdoors for celebrating the pleasures of summer, and dry ribs can still be tasty. But to get the best from your grill, study it and see how much meat it can actually heat gently and evenly.
Then when you sit down and it's the meat that matters, see which ribs disappear first.
full article by Harold McGee http://www.nytimes.com/2010/06/30/dining/30curious.html?ref=dining&_r=0
Healthy Benefits of Chilli
1. Chillies contain
lots of Vitamin C.
The chillies you use to
spice up your foods, provide a huge amount of Vitamin C. Equal
to to amounts found in citrus fruits.
2. Chilli can help
weight loss.
The capsaicin found in
the chillies can increase your metabolic rate simply by raising your
bodily heat production. Even red peppers can increase meta
cycle for up to 20 minutes after consumption.
3. Chilli can improve
your mood
The heat experienced
when eating chillies begins endorphin and serotonin release, both of
which ease your mood. The capsaicin in the peppers is
responsible for increasing the serotonin and endorphins. These
two hormones raise your mood levels so you can actually feel happier
just by eating a chilli.
4. Chilli can help
boost your immune system.
Chillies are high in
Vitamin A, which can naturally boost your immune system. The
more chillies you use in your food, the more Vitamin A you are
putting into your body. The boost to your immune system from
the Vitamin A is beneficial during the winter cold months and flu
season.
5. Chilli can help
clear symptoms of cold and flu.
The capsaicin in chilli
stimulate mucous secretions to help clear mucous from your stuffy
nose. The next time you feel a cold coming on, prepare a big
pot of hot chilli to help you breathe easier. It will help keep
you warm too.
Hot Sauce for Bitcoins
If you wish to buy hot sauce using bitcoins we sell 100 ml Black Label containing fresh naga and habanero for 2 BTC click below for secure shop,includes P&P
peppered pulled pork
Pulled pork is just stringy pork, slow cooked, this one cooked for around 3 hours at 150 C followed by a slow crisp up on the BBQ. The insides of the pork should be soaked in a marinade of Basque cider, garlic, wild thyme and loads of cracked black pepper and left in fridge for 48 hours. The skin is painted with a salt water solution prior to cooking.
ingredients
1 suckling pig 10-12kg (serves 10-15)
marinade
1 litre of hard Basque cider
bunch of wild thyme
200g cracked black pepper
sea salt and water
We are serving this with creamy mash potatoes, with some grated raw apple and Parmesan cheese mixed in.
sambal, the fresh and lovely but unknown chilli condiment
Writing chilli related blogs
and articles I have been asked to write a guest post about an Indonesian
condiment that is used a lot in the Netherlands, Indonesia, Malay, Suriname and
some more countries.
Sambal or the
idea to it has been born in Indonesia, Java and Malay and is originally used as
a condiment so people can make their food as hot as they wanted. This use was
discovered by the Dutch, imported to Holland and spread through other colonies
as Suriname. I think that making sambal is one of the purest of uses for
chillies, as the sambal contains over 75% chillies normally. My own sambals are
more like 90-95% chillies, using some ingredients to enhance the flavour or the
smell of the chilli used. So other ingredients used in sambal, are there to
complement the chilli not to overrule or even co exist no, they are there to
complement the chilli., celebrating the chilli as a fruit, making it a really
strong and potent condiment.
Sambal also is
used to marinade meats, about half a day before roasting or frying.
Fresh Cayenne
There are two main groups
of Sambal (Javanese) Sambel (Indonesian), raw called “mentah” and cooked called
“matang”, the raw one is hotter most of the time.The base of Sambal is ground chilli or chilli paste, made with a stone mortar from the complete chilli, If you want to make it slightly milder, take out some seed lists and some seeds.
I have one to but more often use it to make herb pastes called boemboes. I more often make it in a kitchen machine, and that is fast and easy. This paste I use either as a base if I want to make either raw or cooked Sambal. Depending how hot you want to have it, you use a chilli that you prefer. But keep in mind that Sambal is not diluted with a lot of ingredients, so you will get one or more chillies in just one teaspoon of sambal. Traditionally used chillies for Sambal are: Lombok, Rawit or Bird chilli and Rocoto. There is even a sambal made of a chilli that closely resembles the Naga chilli, packing almost the same heat.
Bird pepper or chilli
Let’s do some recipes!Sambal Oelek, the basic raw “mentah” sambal:
1 teaspoon of salt
10 chillies.
Grind the chillies with the salt, and you are
ready!
Now that is a fast recipe.My own basic Sambal Mentah
1 teaspoon of salt
1.5 teaspoon of olive oil
1 clove of garlic
15 red chillies ( Rawitt or Cayenne )
4-5 drops of lime juice
Grind the garlic with salt and chillies, when it is a smooth paste add the olive oil stirring it then stir 4-5 drops of lime juice through it until you just about smell the lime. This a fantastic vibrant and fresh Sambal that will keep for more than a week in the fridge.
Original Indonesian mortar
Sambal Badjak cooked called “matang” Sambal
10 chilies (rawitt)
2 red onions, or 5 shallots
5 cloves of garlic
A teaspoon small piece of trassi (firm paste of fermented shrimp)
5 candlenuts*
1-2 teaspoons tamarind concentrate or
2-3 tablespoons of tamarind water
Half a teaspoon of ground galangal
3 tablespoons of oil
1 teaspoon of salt
1 teaspoon of soft brown sugar
2 kaffir lime leaves
125 g (4 oz) creamed coconut dissolved in 250 ml hot water
Grind the chilies in a processor with the trassi, garlic, tamarind, galangal and candlenuts to a
smooth paste,
Then add the onions or shallots keeping them in bigger pieces, not to get a puree of it all.
Heat the oil and fry the paste for a few minutes, then add the remaining ingredients and cook gently for 15-20 minutes, until the mixture thickens.
Cool, and store in a jar in the refrigerator, it’ll keep good for several weeks.
Now even though the taste
is amazing, this also is one simple and fast recipe.
Sambal Oelek
*candlenut = candle nut = kemiri = country walnut = buah keras Notes: Candlenuts must be cooked before eating, since they're highly toxic when raw. Ground candlenuts are often used to thicken Malaysian and Indonesian curries. They're so oily that natives string them together and use them as candles. Look for them in Southeast Asian markets. Substitutes: macadamia nuts
chilli chicken recipe
spicy teriyaki chicken
Everyone loves teriyaki chicken, this version combines with hot sauce to make a hot glazed chicken. The marinade is very simple and only needs 30 minutes to flavour the chicken.
4 chicken breasts
100 ml Japanese* soy sauce
100 ml mirin or dry sherry
50 ml Papa Djabs Black Label
1 garlic clove
1 small chunk fresh ginger
1 tsp of dark sesame oil
2 spring onions
- Cut the chicken breasts into roughly equal 1 cm cubes.
- Grate the ginger and garlic on a fine grater (micro plane)
- Mix together the soy sauce, mirin, hot sauce, sesame oil, garlic and ginger
- Add the chicken to the mix and marinade for around 30 minutes.
- To cook, simply place the chicken and marinade into a thick bottomed pan and slowly bring to a simmer, as the chicken begins to cook the marinade will thicken and form a sticky glaze on the chicken. There is no need to sear the chicken in oil before cooking as browning occurs anyway.
*we prefer aged Japanese soy sauce as the flavour is smooth and less salty than Chinese soy sauce.
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