Thursday, January 29, 2009

Chilli

Last night, lunch today and this evening I shall be eating my own pinto bean chilli.
That is chile sin carne, entiendo?

I may need a pilot light tomorrow.....

4 Comments:

Anonymous nick said...

I love chilli, but it's horribly easy to tip a bit too much chilli powder into something and my mouth's redhot for half an hour afterwards. Dangerous stuff.

11:25 AM  
Blogger Mudflapgypsy said...

Nick: Far too easy to do that. I go easy on the cayenne and then add encona chilli sauce for tasty heat after cooking. With natural yogurt ( my, ahem, healthy option) rather than sour cream it helps cool down the heat if it is too much.

1:10 PM  
Blogger Mediterranean kiwi said...

i've been missing out on your episodes (sorry for being out of touch)

buy some ricotta cheese (probably expensive in ireland), and see if you cant make some sfakianes!

12:03 PM  
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5:31 AM  

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