VeggieBoards banner

1 - 3 of 3 Posts

·
Registered
Joined
·
2,104 Posts
Discussion Starter · #1 ·
hi all!!<br><br><br><br>
so im sick, and nothin goes down better and opens up the airwaves like chili stirfry. only trouble is..it never dawned on me that all the times ive had it, its been the boy cooking it not me.<br><br>
but how hard can it be? or so i thought. i use chili powder a lot but ive just noticed..ive never..used a chili. in my life.<br><br>
SO..my question is..if i have one of those little red ones on hand (dont even know what they're called)...which part do i use and how much would go in say, a medium heat single person serve??? i know not to use the seeds...right??<br><br><br><br>
xoxox
 

·
Registered
Joined
·
927 Posts
Unfortunately, chiles vary hugely in hotness, from no heat at all to fire-bomb! It's impossible to know how much you would want without knowing exactly what kind of chile it is, and also what your own tastes are.<br><br><br><br>
You should probably just cut off a little bit (from the stem end, not the tip), taste it, and see what you think.<br><br><br><br>
It's easier to answer the other question, though: Discard the stem, seeds, and the white membranes inside the pod that the seeds are attached to.
 

·
Registered
Joined
·
2,104 Posts
Discussion Starter · #3 ·
thanks seusomon!! so..the red bit..is the only bit to use then? <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> splendid. guess the rest ill just figure out!<img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> thanks!!!!
 
1 - 3 of 3 Posts
Top