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Old 10-29-2013, 04:44 PM   #621
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Originally Posted by Harry Cobean View Post
it's a chilli pepper of some description carol.all i know is that it said "grown in spain" & "medium heat"on the packet.consensus amongst cws,steve k & one or two others on the "today's dinner" thread is that it is most likely a cayenne pepper.tell you what tho' carol,tesco lied about the heat.....hotter than the hobs of hell they are(and i can take heat)but damn tasty.that's why i left it whole.tagines are not usually "hot" dishes.if i'd chopped it up,thus exposing the membrane inside the chilli & the seeds(those two parts are where most of the heat is)it woulda blown me bleedin' socks off,i can tell ya!!

A "touch" of heat is about all I can handle!
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Old 10-29-2013, 04:47 PM   #622
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Fish and Chips
sweet!! that batter looks like it's nice n' crispy too!
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Old 10-29-2013, 04:50 PM   #623
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A "touch" of heat is about all I can handle!
now't wrong with that carol.i like heat but not to the point where it overshadows the flavour....leave that to adam richman!!
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Old 10-29-2013, 04:58 PM   #624
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Originally Posted by Harry Cobean View Post
it's a chilli pepper of some description carol.all i know is that it said "grown in spain" & "medium heat"on the packet.consensus amongst cws,steve k & one or two others on the "today's dinner" thread is that it is most likely a cayenne pepper.tell you what tho' carol,tesco lied about the heat.....hotter than the hobs of hell they are(and i can take heat)but damn tasty.that's why i left it whole.tagines are not usually "hot" dishes.if i'd chopped it up,thus exposing the membrane inside the chilli & the seeds(those two parts are where most of the heat is)it woulda blown me bleedin' socks off,i can tell ya!!
Here's a couple of cayenne peppers from my garden, with a quarter for scale:
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Old 10-29-2013, 05:03 PM   #625
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Fish and Chips


Fish and Chips by powerplantop, on Flickr

I bookmarked that video. I will have to watch it closely. That's how I made my fried fish and it sure didn't turn out like that!
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Old 10-29-2013, 05:08 PM   #626
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Here's a couple of cayenne peppers from my garden, with a quarter for scale:
ah hah!!looks like you've nailed it gg.cayenne they be!!thanks mate!!
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Old 10-29-2013, 05:10 PM   #627
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Harry, I see you use tomato puree in your dressing for the salad. I'm aware tomato puree means different things in different countries. Is your tomato puree equivalent to USA's ketchup, tomato paste or what?
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Old 10-29-2013, 05:16 PM   #628
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Harry, I see you use tomato puree in your dressing for the salad. I'm aware tomato puree means different things in different countries. Is your tomato puree equivalent to USA's ketchup, tomato paste or what?
tomato paste andy.i know a lot of people use ketchup in a marie rose/cocktail sauce but the atlantic cold water prawns are so sweet that if i use ketchup the whole thing is too sweet for me.even with a squeeze of lemon in the mix
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Old 10-29-2013, 05:30 PM   #629
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tomato paste andy.i know a lot of people use ketchup in a marie rose/cocktail sauce but the atlantic cold water prawns are so sweet that if i use ketchup the whole thing is too sweet for me.even with a squeeze of lemon in the mix
Have you posted a recipe for Marie Rose sauce? An Irish restaurant near us used to serve it with fish 'n chips, but they closed, and when they reopened, they served it with tartar sauce. Tres not original DH likes malt vinegar but I like sauce!
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Old 10-29-2013, 05:38 PM   #630
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tomato paste andy.i know a lot of people use ketchup in a marie rose/cocktail sauce but the atlantic cold water prawns are so sweet that if i use ketchup the whole thing is too sweet for me.even with a squeeze of lemon in the mix
Thanks Harry!
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