a new foodie spot
food + mg = heaven.
i know it's the same for a lot of us. this is the place where i want to share interesting snippets with you, such as:
the 12 hottest chillis in the world, starting with the hottest at number 12:
12. Bahamian
11. Santaca (Japanese)
10. Tabasco
9. Jalapeno
8. Espanola
7. Cayenne
6. Sandia
5. Hot Ancho
4. Numex Big Jim
3. Rio Grande
1. New Mexico No. 6
1. Anaheim
[this scale was developed by Dr Roy Nakamara, taken from Wallechinsky et al (1980) The Book of Lists 2. London: Elm Tree Books Ltd.]
you may find a recipe or two, some nice pics, some humour and some very scholarly and dry information. but it will always, i hope, have an element of quirk.
this can also be a collection point for shared information about food. not restaurant reviews, as that is well-covered here and elsewhere. but if you know a good place to buy a large stone mortar and pestle, at the back of a dusty shelf in an obscure little asian market for $20, instead of the trendy place that charges $50, then i think everyone would be happy if you share it here.
And now with some pleasure I find that it's seven; and must cook dinner. Haddock and sausage meat. I think that it is true that one gains a certain hold on sausage and haddock by writing them down. - Virginia Woolf.
so, i'm going to try and gain a certain hold on things here, by writing them down.
i know it's the same for a lot of us. this is the place where i want to share interesting snippets with you, such as:
the 12 hottest chillis in the world, starting with the hottest at number 12:
12. Bahamian
11. Santaca (Japanese)
10. Tabasco
9. Jalapeno
8. Espanola
7. Cayenne
6. Sandia
5. Hot Ancho
4. Numex Big Jim
3. Rio Grande
1. New Mexico No. 6
1. Anaheim
[this scale was developed by Dr Roy Nakamara, taken from Wallechinsky et al (1980) The Book of Lists 2. London: Elm Tree Books Ltd.]
you may find a recipe or two, some nice pics, some humour and some very scholarly and dry information. but it will always, i hope, have an element of quirk.
this can also be a collection point for shared information about food. not restaurant reviews, as that is well-covered here and elsewhere. but if you know a good place to buy a large stone mortar and pestle, at the back of a dusty shelf in an obscure little asian market for $20, instead of the trendy place that charges $50, then i think everyone would be happy if you share it here.
And now with some pleasure I find that it's seven; and must cook dinner. Haddock and sausage meat. I think that it is true that one gains a certain hold on sausage and haddock by writing them down. - Virginia Woolf.
so, i'm going to try and gain a certain hold on things here, by writing them down.
posted by Melbourne Girl at 11:20 PM
5 Comments:
I thought the hottest chilli in the world was the one from the caribbean (which my ex-family illegally brought over here, ie you are not allowed to have it here I don't think because if a little kid touched it/ate it they would be in serious sh*te)
But the names eludes me right this minute, although I'm pretty sure it's not one of the ones in that list...
It would melt your fork man, it was DISGUSTING!!!
I grew habaneros/scotch bonnets one year.
They were so hot that they burnt my fingers! They did, however, make an amazing harissa.
E yes i think it was a 'type' of habanero that they had. They would only have to 'dip' the ends of the prongs of their fork in the jar and swirl it around their food and it was enough (to kill small children and animals no doubt).
I'm sure they had no taste buds left on their tongues.......
I like a bit of spice, but when it's just torturous pain and not a flavour at all...... it loses me somewhat
this list was made in 1980; maybe there is a new chilli in town?
There's a pretty good Asian supermarket in Glenferrie Rd, Hawthorn, up towards Barkers Rd, that has good Mortar and Pestles.
I know Glenferrie Rd isn't usually known for it's cheap, non-trendy shopping but this place will do you a mortar and pestle, a 20kg bag of rice, and a whole lot of bags of salted, pickled, dried and quite possibly endangered foodstuffs with change from a $50.
Great idea to do this blog, too!
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