PRC family to Sporean Indian neighbors:Can u not cook curry?
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I used to buy packets of chilli padi and walk around eating them outside while on the streets, like eating snacks like dat.
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Originally posted by BanguIzai:
But I especially dislike Chinese people's curry. So non-spicy !
I must have at least 10 Thai spicy chilli padi cooked together. Chinese people's curry, is
. For children and
absolute noobies.Not all Chinese curry non spicy, you should try my mum's curry. Very hot and spicy, lots of spice. Keep eating with chyum tao roti, nice.
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Ok, I will be glad to try one day and I will post back to inform whether it is hot to me or not.
Can type the address here? Me don't want search since u know liao.
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Originally posted by BanguIzai:
I used to buy packets of chilli padi and walk around eating them outside while on the streets, like eating snacks like dat.
I'm not that chili crazy yet.
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'Record-breaking' chilli is hot news
The Infinity Chilli, now a record breaker.Experts have pronounced a chilli grown in the market town of Grantham, Lincs, as the hottest in the world.
Tests have revealed the "Infinity Chilli" to have a Scoville Scale Rating of 1,176,182 - hotter than chilli reportedly used in hand grenades by the Indian military. But what is the attraction of this insanely hot ingredient?
The story of the world's hottest chilli begins not in Mexico or Bangladesh, but next to the barbed wire at RAF Cottesmore in Rutland.
Nick Woods, working shifts as an RAF security guard and considering his growing family, decided he had to do something more entrepreneurial with his life.
Like many great discoveries Nick says he developed the Infinity Chilli accidentally.That was five years ago. What was Nick's hobby - cooking up hot sauces in his kitchen - developed into his Fire Foods sauce business, and now the 38-year-old Grantham man finds himself literally in possession of hot property.
"There are 4,000 different varieties of chilli," he explains, "and they're really easy to cross.
"I knew as soon as I saw it in the polytunnel. It stood out, and when I dissected it I could tell by the skin tissue and the seeds that it was a hot one."
Technically the chilli is not a vegetable but a fruit, from the plant genus"Capsicum".
The heat comes from the substance "capsaicin" which is found in all chillies. The attraction of it lies in the way it livens up our foods and makes the body produce pleasurable endorphins afterwards.
The chilli fire is measured by the Scoville Heat Unit (SHU) designed by American chemist Wilbur Scoville in 1912.
To put the Grantham chilli in context, a Jalapeno can score anything between 2,500 to 8,000 SHU on this scale.
The Bhut Jolokia chilli weighs in at just over 800,000 SHU. The Indian military are reported to have developed a counter-terrorism hand grenade which uses it as an ingredient to immobilise their adversaries.
But Grantham's Infinity Chilli has scored 1,176,182 SHU in a test done last year by Andrew Jukes, a scientist at the University of Warwick's Crop Centre.
Bigger and betterIt's boom time for the chilli, because Britain's taste buds are thoroughly globalised. Many of us get used to curries and other hot snacks at college. Now the experts say we're looking for bigger and better chilli-based thrills in the kitchen.
Cookery writer Michael Michaud runs an online chilli supply firm and was responsible for the development of the "Dorset Naga", until recently one of the hottest known chillies in existence.
Chillies appeal to our globalised tastes"It's a versatile spice," he says.
"And the vast majority of British people have been eating chillies, and have been for years, because almost every high street has an Indian restaurant.
"But I think people are growing and cooking with them more. And now it's a bit like an arms race, with a macho culture going on, you know, I can eat one that's hotter, and so on.
"And trying to grow the hottest one can also get obsessive."
But the British attraction to the chilli is more than simply a yearning for the burn.
There's evidence our palates are becoming more sophisticated as our exposure to it lengthens.
"When Indian restaurants first arrived in the UK... they'd just use the one kind of chilli powder," remembers Manoj Vasaikar, head chef at the well-regarded West London chain of Indian Zing restaurants.
"Now it's much more subtle and we're using chillies with lots of different tastes and textures. We don't try to overpower the food."
'Worrying'Despite the obvious immediate discomfort - not to say total agony - that comes from eating the hottest of peppers, doctors are yet to notice any lasting ill effects from them.
In fact it's thought they could play a valuable part in pain relief and there are reports of them being used to help people undergoing chemotherapy.
Earlier this week Nick Woods decided to try one of his Infinity Chillies.
"I actually ate one yesterday. It was one I'd had frozen from last year - so I thought it wouldn't be as hot as if it was fresh - and I thought I'd try it.
"It was all a bit worrying. The burn on my tongue lasted half an hour and the effects went on and on. At one point I was doubled over in pain and thinking about ringing the hospital.
"The worst was over by 11 o'clock, but it wasn't funny."
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Aussies grow world's hottest chilli
Some brave Australians have created a scorching chilli that's too hot to handle without protective gear.
IT'S HARD TO IMAGINE, but when chillies first arrived in Europe with Christopher Columbus nobody knew what to do with them. The Spanish and Portuguese grew the fruit in their African colonies and from there it was introduced to Portugal's colony at Goa, India before spreading into Southeast Asia, China, and Korea.Neil, Mark and Marcel show off the world's hottest chilli - the Trinidad Scorpion Butch T. (Credit: The Chilli Factory)
Biochemical food expert Professor Barbara Santich from the University of Adelaide is not surprised that chillies were readily adopted in those locales.
"Remember that pepper grows there," she says. "They'd breed on great big trees with black peppercorns. People were used to the hotness and the spiciness of pepper and peppercorns."
Use of chillies has exploded in countries like Australia in recent times, due to the culinary influence of the Asian diaspora, and a NSW Central Coast business The Chilli Factory has decided to go one step further to harvest the hottest chilli ever known.
World's hottest chilli
The fiery Trinidad Scorpion Butch T registers 1,463,700 Scoville heat units, placing it ahead of the current leader recognised by Guinness World Records, the Naga Viper, which comes in at 1,382,118. Jalapenos measure about 2500-5000 and the hottest Tabasco is 30,000.
"They're just severe, absolutely severe," says Marcel de Wit, The Chilli Factory co-owner. "No wonder they start making crowd-control grenades now with chillies. It's just wicked."
The chilli is so scorching, that Marcel and his team have to wear protective gear when handling the new variety. "If you don't wear gloves your hands will be pumping heat for two days later," he says.
The chillies primarily end up as a basis for a hot sauce, where the chillies still pack a punch. "We went to Melbourne to cook our first batch of the sauce, the Scorpion Strike, we all had to wear full chemical masks and suit-up with full protection suits and gloves to cook these up." Marcel says. "Imagine, when you start cooking with it - those fumes that come out of the pot."
Marcel began cultivating the Trinidad Scorpion Butch T two years ago after Neil Smith, who runs The Hippy Seed Company, gave him one of the new chillies to try.
"He said, 'Taste this.' We cut it up and we cooked it and - oh, it was so severe."
Neil constantly builds on his seed collection with new varieties from all over the world. But rather than just on-selling seeds to buyers, Neil first plants them on his Central Coast property to learn about the crops they generate.
The Trinidad Scorpion Butch T chilli
Secret to hot chillies: worm juice
The two worked with honours student Mark Peacock, who was studying chillies at the University of Sydney. Mark's technical skill supplemented the farmers' practical know-how.
Marcel adopted Neil's idea in using liquid runoff from a worm farm - 'worm juice' - to fertilise the crop and he believes this is the secret to the super-hot chilli.
"He originally worked with it but didn't understand why it worked," says Mark, who studied the fertiliser. He discovered that worm juice contains nutrients, plant growth hormones and promoters, beneficial bacteria that colonise the root area, and chitin from dead insects that triggers the plant's natural defence systems.
Mark uses worm juice on the Trinidad Scorpion Butch T chillies growing in his back yard.
"We use very, very similar growing techniques and that probably has the most to do with attaining maximum genetic potential of the chilli," says Mark.
Top 10 hottest chilli varietal groups with their Scoville unit ratings:
1. Trinidad Scorpion Butch Taylor (1,463,700)
2. Scorpion cultivars and Naga Viper Chilli (1,250,000 to 1,350,000)
3. Chocolate 7-pod and Infinity Chilli (1,200,000 to 1,250,000)
4. 7-pod varieties; Barrackpore, primo, yellow, red (1,100,000 to 1,200,000)
5. The Nagas; Bhut Jolokia, Bih Jolokia, Naga Jolokia, Dorset Naga, Naga Morich (900,000 to 1,100,000)
6. Naga x Habanero crosses; Habanaga, Nagabon (800,000)
7. Red Savina Habanero (577,000)
8. Chocolate Habanero or Caribbean Habanero (250,000 to 350,000)
9. Habaneros and Scotch Bonnets (100,000 to 250,000)
10. Tepins, Tabascos, Birds eyes (<100,000) -
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We should start cooking them with our doors open WIDE and BIG
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Originally posted by Jiani:
We should start cooking them with our doors open WIDE and BIG
What is "cooking them"? What is "them" ? You want to cook the PRCs ?
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my Chinese curry very spicy one ho...i add chilli padi, corriander, anise , cardammon etc etc. A mixture of indian spice and chinese herb ho.
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Originally posted by Leogirldreamer:
my Chinese curry very spicy one ho…i add chilli padi, corriander, anise , cardammon etc etc.
A mixture of indian spice and chinese herb ho.TASTY !
I add coriander powder, anise powder, fennel powder, tumeric powder also.
What is cardammon? I dunno dat.
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Originally posted by BanguIzai:
TASTY !
I add coriander powder, anise powder, fennel powder, tumeric powder also.
What is cardammon? I dunno dat.
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I feel upset by this news. I do not know how the mediator could have actually agreed to allow the PRC family to have its own way. Isn't there any protection of rights? This Indian family are Singapore citizens and have been living here for generations and the mediator is allowing the Chinese PRC family to actually control when the Indian family can cook in their own house. And what if this is going to start a chain of action for all PRC families to control Indian families from cooking curry all over Singapore? I think the Indian family should not let this go to rest and approach a higher arbitration committee.
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This problem would not have arisen if PRCs had not been allowed to buy or rent HDB flats. HDB flats should only be for Singaporeans.
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cry wait a PRC family come and stay next door, i can't cook my chinese curry anymore.... and have to go to a mediation centre over my food cooking.....this happen only in Singapore ????
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i will be very suprised if the excerpts were true......did the mediator really handle in this manner?
if its true....damn.....unless the family did something to cause nuisance to the neighbourhood i.e. unreasonable levels of loud noises, encroachment over lot lines, ...then it may be enforced...but ...cooking smell from food....also restricted?....
too much la...understandable if mediator is doing the job by just telling...send the wrong signal and kena complain...both sides oso kena whack....aren't there any HDB guidelines for communal living....i m sure there is but not explicitly made known or some guidelines are quite grey?
i suggest the mediator read the HDB guidelines carefully before action.....
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whe nare we gonna have a Char Siew Bao - Indian Curry war ?
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omg banguzai, im getting a heartburn just reading your chili post
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someone should tell the PRC ppl "can you stop doing kung fu" "Can you stop squinting all the time"
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Originally posted by BanguIzai:
What is "cooking them"? What is "them" ? You want to cook the PRCs ?
i mean curry -
jiani ...next time u grow up marry china man....neber say neber...hehehe
