She did it on Saturday. There was a long list on the kitchen whiteboard with some blue writing that stood out from all the other green writing that said :
ferment the chilies
And then they looked like this
and this
All those chilies we harvested this year came out of the freezer and got chopped into brine and have been left to go fizzy.
Would you eat this stuff?
Well I wouldn't eat chilies in any form. Aunty Panagiota used to come over here and sit on my balcony munching on fresh ones! Hmmmmmm! I think even she is skeptical about this fermented chili sauce business.
The little one is tabasco.
The big one has everything else (Jalapeno, Serrano, some Spanish variety, garlic, onions, carrots... the kitchen sink....).
Humans do eat some strange and dangerous things.
Sounds very yummy. But unfortunately I can’t do hot food anymore
ReplyDeleteUsed to love it
I just eat the mild ones now. Very boring I know
I'm not sure who is going to eat this. I suspect it was a case of "all these chilies - now what?"
Deletei know a lot of people who would love to eat either or both, the news from me, Beaus Mom is I can't eat those on my IBS diet, the other good news is I don't eat anything hot. when i swallow hot stuff, it takes my breathe. i once ordered a house salad in a resturant and took a big bite and had to leave the table for a while because it choked me. it had huge black pepper flakes in it... tell your mom to enjoy. but I could share your tuna?
ReplyDeleteF's mum was like that.
DeleteHmm Fizzy chillies? I think I prefer the liquid form of fizzy grapes.
ReplyDeleteAt least they won't eat enough fizzy chilies to have a headache the next day....
DeleteBeau did a few bols at him walking over the tree and you are right, it would just about fit under the hind in but not the chest... we are awaiting amazon sometime in thenex 4 hours with tiny rustic ornaments
ReplyDeleteI wouldn't eat them in any form either. Nor would Phoebe.
ReplyDeleteWell Phoebe is a cat so I would expect utmost common sense from her. Being a human I can't be so sure about you. However it sounds like you have cat sense on this one at least.
DeleteHari OM
ReplyDeleteYes, potentially dangerous, it is true, Tigger dear... for example, my sister gifted me two pots of genuine Indian aachari (pickles) and as delicious as they are, they do actually make my tongue bubble!!! (To be fair, it is less likely to be the chilli content than the acetic acid that is the culprit for that reaction...) Probably best you stick to tuna. Hugs and whiskeries, YAM-aunty xxx
Dear YAM-Aunty, Mr B says walnuts make his tongue bubble. I've not tried walnuts - are they as dangerous as your aachari? Fz and Pz Mr T
DeleteNever heard of fermented chillies. Def stick to tuna. I'll stick with cheese and chutney . That glass of local red that goes with it is risk enough
ReplyDeleteSame process as olives really - a week or two in brine and Bob's Your Uncle (or Mary's Your Aunt). Although, I understand F will cook this up after they have done their thing in brine so as to stop the process when they get to the right flavour.
DeleteI actually prefer tastes like this, nothing too curry spicy like but food with a sharp tang that gives a bit of a kick.
ReplyDeleteHello there
ReplyDeleteHaven't heard from you for a while, just wondering if all is well
Take care
Cathy
All is well - it might be the winter or pre-Christmas blues, or just a ferment of workplace politics (likely the latter). We will be back with vigour real soon (I hope).
DeleteI just realized have not heard from you in aweek now. hope all is well and you are safe and sound. miss you Tigger
ReplyDeleteWe are still alive F's energy has just been sapped by other stuff....
DeleteI don't like chillies raw but because of my asian ancestry (filipino and south chinese) I like food that has a kick to it, if it has chillies in it then good.
ReplyDelete