"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 02-22-2012, 03:06 PM   #1
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 5,730

What do you like? What is your prefered cuisine to use them in? Any recipes?

I'm really finding that Thai curries are becoming a real favorite.


If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is online now   Reply With Quote
Old 02-22-2012, 03:33 PM   #2
Senior Cook
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
I use them in all cuisines. Which I prefer, however, depends on what I am making. Could range from zero heat, such as an Aji Flor, to very mild, like a Poblano, to really bite you back, like Sinahuisa, to blow the roof of your mouth, like Habanero.

I'm not a fan of heat for its own sake. Instead, I'm interested in the underlying flavor of the chili itself. I rarely use jalapenos for that reason. If you take away the heat, all that's left is a sort of green, grassy taste.

Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
HistoricFoodie is offline   Reply With Quote
Old 02-22-2012, 04:40 PM   #3
Half Baked
4meandthem's Avatar
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I think jalapenos are great roasted. I also like them raw too though.
Just be yourself! Everyone else is taken.

My Flickr stuff!
4meandthem is offline   Reply With Quote
Old 02-22-2012, 04:43 PM   #4
Head Chef
GLC's Avatar
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Chili Relleno for whole poblanos. A variety of dried chilis, ground in a blender in chili con carne and other Mexican sauce dishes, in lieu of commercial chili powder. Seranos, too, and sometime in Thai. Chili Pequin fresh off the bush to toss into a sandwich or to brine for the same purpose. Also called bird pepper. They grow wild all over here, wherever the birds "planted" them. Fresh jalapenos, chopped and spread over all sorts of things, including roast pork, eggs, fajitas, etc. I like the flavor. Those I get fresh from the grocery vary a bunch. From pretty hot down to "better use two" mild.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 02-22-2012, 04:50 PM   #5
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,494
I love 'em all. Too much, sometimes. If you know what I mean.

I can eat Jalapenos, raw, whole, cooked, ABT's, without any problem, and things start to get challenging once I get to Habs. I like their flavor better than jalapenos. I like them in small bits. I like to control the heat by taking small pieces and adding it to my food per bite. I don't like having all of my dish being hot that much. But, love quick little blasts of brow-sweating heat. I prefer them raw to cooked. I get bags of dried Guajillos, Ancho's, Chipotles, Pablano's from my brother when he comes up. I love their flavor. You don't get those flavors very much up here in rural eastern Ontario.

Here is a cool little website if you like the spicy stuff. Hit recipe's then go to the left and scroll through the categories. http://www.pepperfool.com/
Rocklobster is offline   Reply With Quote
Old 02-22-2012, 04:51 PM   #6
Half Baked
4meandthem's Avatar
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Here is the link to the chili I make with fresh chilies.

My Chili
Just be yourself! Everyone else is taken.

My Flickr stuff!
4meandthem is offline   Reply With Quote
Old 02-22-2012, 05:22 PM   #7
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,806
Send a message via Skype™ to taxlady
When I want interesting hot sauce or salsa, I get them from a friend: Peppermaster, Premium, fair trade hot & pepper sauces
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-22-2012, 06:20 PM   #8
Executive Chef
Greg Who Cooks's Avatar
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
I like chilis of all kinds. In fact I like many things that other people think are too hot. When I'm cooking for other people I use less hot chilis and let guests season their own food if they want more hot.

I like chilis in Thai food. I don't think I've ever had any Thai dish I didn't like. I always order my Thai dishes hot (rather than medium or mild) unless I'm dining with people who don't like hot food. I once asked a waitress who had grown up in Thailand how hot their dishes were back home compared to Thai food served in US, and she said they often hot it up just for American hot food lovers.

Thai curries are one of my favorite dishes. I often make my own, starting with store bought Thai curry paste (Maesri brand has worked well for me) and coconut milk, then add things like lemongrass, Kaffir lime leaves, thinly sliced fresh Thai chili peppers. I like to use coconut cream instead of coconut milk (either available in cans) because it's thicker and makes a nice curry.

I like the dried chili peppers used in Kung Pao dishes. I think the spicy peppers and toasted peanuts or cashews make a really good combination. Some restaurants either leave out the dried chili peppers or take them out before serving. I hate that.

Chilis are good even when not the hot kind, like the poblanos used in chiles rellenos. I've found rellenos really easy to make, although usually messy too. I've made them various ways and some are better than others but they're always good.

Heck, I'd probably like chili ice cream if somebody made it. I'm a real sucker for chilis!
Greg Who Cooks is offline   Reply With Quote
Old 02-22-2012, 08:02 PM   #9
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,901
I used to be able to eat Serranos...I can still eat chipotles, but much less in the recipe. My Hot meter is broken, most chiles are too hot for me now.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 02-22-2012, 09:29 PM   #10
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,564
Love 'em all. I grow a variety. Always have a huge jar of Vlasic pickled sliced jalepenos in the fridge. They're so nice and crunchy. I used to grow Thai hots and dry and string them. Those little things were hot!

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:55 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.