The AFF "Chef's Corner" Thread

[XR6_661]

I'll give it a shot....I'll film it too.

[gossy]

Habanero, POP!!!!!!!!!!!!
I too, am a chilli afficionado and I will gladly eat what ever, and I mean, what ever chilli in the world you dare me to try without crying like a little girl, like some supposed chilli freaks I know.

[XR6_661]

I used to sit down and eat dried birds eye chillis as a snack....Shoulda seen the looks my mates would give me!

[Kamshaaft]

Anyone here had the 'x-rated' version of the 'Bavarian Bum Burner'? I think they're made by Kelleske's of SA, but not sure - I've bought some twice, once in Hahndorf and once at a Kalleske's/SA cured meats stand at the Wild Deer hunting expo in Rutherglen (which was great) a couple of weeks ago. Great flavour, but the fire really comes up on ya after several seconds. Keep eating and it's very very nice and not too hot, but as soon as you stop...

A bit too much for my liking, you'll certainly relate to Johnny Cash and his 'Burning Ring o' Fire.'

[vik351]

Originally Posted by Kamshaaft

Anyone here had the 'x-rated' version of the 'Bavarian Bum Burner'? I think they're made by Kelleske's of SA, but not sure - I've bought some twice, once in Hahndorf and once at a Kalleske's/SA cured meats stand at the Wild Deer hunting expo in Rutherglen (which was great) a couple of weeks ago. Great flavour, but the fire really comes up on ya after several seconds. Keep eating and it's very very nice and not too hot, but as soon as you stop...

A bit too much for my liking, you'll certainly relate to Johnny Cash and his 'Burning Ring o' Fire.'

Adelaide Central Marker sells em...Cons I think it is,next to the down escalator... in the guts...

I always ask for a softer one(fresher) so ya dont break your teeff off tryin to eat them...

SWMBO's cousin is a vego,and when he comes around and the claret comes out,he hoes into the ring burner meat and all

Standom have their own version too

vik... : : :

[vik351]

Originally Posted by gossy

Habanero, POP!!!!!!!!!!!!
I too, am a chilli afficionado and I will gladly eat what ever, and I mean, what ever chilli in the world you dare me to try without crying like a little girl, like some supposed chilli freaks I know.

Oh dear...I hope you can still taste the food you cook...
: : :

Saw a TV thingo, a joint in Sydney I think it was has some stuuupidly hot hamburger,they actually give you rubber gloves to eat it...

Then there is a garden bed where you can vomit it up again...

vik...Not my idea of fun...

[vik351]

Originally Posted by Iggypoppin'

sounds awesome xr6 661, seeing as parents are away for a bit, ima give that one a whirl tonight. Rep coming your way too

So where was my invite...???

vik...

[XR6_661]

Originally Posted by vik351

Saw a TV thingo, a joint in Sydney I think it was has some stuuupidly hot hamburger,they actually give you rubber gloves to eat it...

Off The Wall Diner...in Brisbane!!

I'm hanging to get to brissie to give it a shot!!

[Peuty]

It's not that hot really

[gossy]

Have you tried it Peuty? Will be going to try it out in a couple of weeks.

Hey Vik, the hot stuff is only for me, and I usually have 7 meals a week without chilli, weet bix doesn't go too well with chilli, but toast with vegemite and chilli, well thats another story.

When I say chilli, I make my own concoction:

I sweat brown onions, fresh garlic and Thai Birds Eye Chillies in olive oil for a couple of minutes, add salt, sugar and my own made tomato paste which takes 3 continuous days on the stove to make, cook for another few minutes, add generous amounts of a nice red wine and gentle simmer for 5 minutes covered with a lid. I then blend in a processor, fill sterilised jars with chilli paste( I really don't know why I sterilise them, as the chilli sterilises anything it comes in contact with automatically anyway ) and cover with extra virgin olive oil and wallah. I put this stuff on just about everything, it's extremely hot, but very tasty as well and has a depth of flavour only reserved for us professional chef's : , just taking the pi$$ gents, but it's really great on my you beaut sangas.

Cheers

So anyway, where are these Mexican Habaneros?

[378ute]

I love me hot stuff as well. Got all the Blairs Death Seauces and use them regulary. Usually growing my own chillis, Habaneros, Thai sweet, Ned Kellys etc..

Also this weekend going to the 10th Annual Hot Sauce and Fiery Food Festival in Jindivick. Should be good

[vik351]

Originally Posted by gossy

Have you tried it Peuty? Will be going to try it out in a couple of weeks.

Hey Vik, the hot stuff is only for me, and I usually have 7 meals a week without chilli, weet bix doesn't go too well with chilli, but toast with vegemite and chilli, well thats another story.

When I say chilli, I make my own concoction:

I sweat brown onions, fresh garlic and Thai Birds Eye Chillies in olive oil for a couple of minutes, add salt, sugar and my own made tomato paste which takes 3 continuous days on the stove to make, cook for another few minutes, add generous amounts of a nice red wine and gentle simmer for 5 minutes covered with a lid. I then blend in a processor, fill sterilised jars with chilli paste( I really don't know why I sterilise them, as the chilli sterilises anything it comes in contact with automatically anyway ) and cover with extra virgin olive oil and wallah. I put this stuff on just about everything, it's extremely hot, but very tasty as well and has a depth of flavour only reserved for us professional chef's : , just taking the pi$$ gents, but it's really great on my you beaut sangas.

Cheers

So anyway, where are these Mexican Habaneros?

Will PM you my postal address...

vik... : : :

[TURBOTAXI]

PM me a postal if you are keen. I think video of the tasting would be awesome.

[Iggypoppin']

Turbo taxi: keen as for some habaneros, can I pm you my adress?

Vik:plastic bumpers only mate ;)

Peutunia: you should try my mums "death by burning" burger. I spent two days on the crapper and about 2 weeks waiting for my gums to grow back.

[Peuty]

Originally Posted by Peuty

It's not that hot really

I was taking the ********, it's rectum searing.

[vik351]

Originally Posted by Iggypoppin'

Turbo taxi: keen as for some habaneros, can I pm you my adress?

Vik:plastic bumpers only mate ;)

Peutunia: you should try my mums "death by burning" burger. I spent two days on the crapper and about 2 weeks waiting for my gums to grow back.

you should try my mums "death by burning" burger. I spent two days on the crapper and about 2 weeks waiting for my gums to grow back.

But dont that only happen to mohos...

vik...
: : :

[TURBOTAXI]

Originally Posted by Iggypoppin'

Turbo taxi: keen as for some habaneros, can I pm you my adress?

Vik:plastic bumpers only mate ;)

Peutunia: you should try my mums "death by burning" burger. I spent two days on the crapper and about 2 weeks waiting for my gums to grow back.

Sure thing. The first time I had one, I chopped a whole one and put it over some tuna and onion with salad. I was a mess.

[XR6_661]

Well, got some on the way...

When they arrive, I will post here and follow up with a vid of my habanero experience.

[TURBOTAXI]

Originally Posted by XR6_661

Well, got some on the way...

When they arrive, I will post here and follow up with a vid of my habanero experience.

I am looking forward to this..... You will need to film for 30 seconds at least to get oils (capsacin) starting to hit.

[XR6_661]

I'll chew on it for a while. I'm looking forward to this.

[Iggypoppin']

did you get my pm turbo taxi?

[xbrules]

I think i found a clip of Vik cooking in a previous life, well someone using a similar quantity of spices lol http://www.youtube.com/watch?v=jc_UCc8EQcQ

[vik351]

Originally Posted by xbrules

I think i found a clip of Vik cooking in a previous life, well someone using a similar quantity of spices lol http://www.youtube.com/watch?v=jc_UCc8EQcQ

Well there ya go...Now that explains a lot of things...I used to love the chef,one of my favourites along with the two old frats in the theater yellin abuse...

So all the chefs cookin stints were subliminal --- Hence the way I cook now...

Has to be it... : : :

vik...Had a soft spot for Miss Piggy too...

[XR6_661]

Hahahahaha that clip is the best laugh I've had in ages.

[Falcon Coupe]

This is looking more like an MSN conversation than an informative thread.
Can we keep banter to pm and concentrate more on the recipes please.

[zdcol71]

I have just logged on and I hope there is nothing sinister in the fact that the last thread before this one is about Free Kittens!!???

[Feathers]

After going to Yum Cha in Chinatown yesterday, I'm wondering if anyone has a recipe for the mango pancakes they serve?
East Ocean serves them rolled up like a spring roll, but it's a very soft silky yellow pastry, filled with cream and mango chunks.

I suppose I'm really just looking for a recipe for the pastry, since I already know what's in them.

They are divine!

[TURBOTAXI]

Originally Posted by Iggypoppin'

did you get my pm turbo taxi?

Yeah mate - they are still in my briefcase, I have been everywhere but the Post Office. Sorry for the hold up.
The ones I have are dried but were soaked in buttermilk (Zimbabwean thing), they are still very hot.

[TURBOTAXI]

My partner got some big green prawns in Dubbo and I thought I should do them justice.

As you can see they were a good size.


I split them all in half in the shell. I used a snap lock bag to make a piping bag and blended a mixture of Butter, Olive Oil, capers, garlic, salt and pepper, chilli, ginger, dash of sweet white wine. I put some of this on each of the half prawns.



I then got the oven as hot as it could goand placed them inside for about 10 minutes.



Then I added Lemon Zest



Corriander and shallot with fresh lemon wedges and some fresh chilli for me.

Easy and enjoyable!

[vik351]

Looks the goods Taxi man...

When I was a lad,that was the smallest size prawn you would get,gone are those days...

vik... : : :