Mike Smith with a Dragons Breath.
Just read an article about the hottest chilli in the world, Dragons Breath, developed by Mike Smith a hobby grower from Wales. Also unpacked my backpack and realised I had two gifts of chilli pods with seeds from Homegrown Nurseries.
The Dragons Breath has not been certified by Guinness World Records, but is in the process as it dwarfs other chillies around the world. After all it is considered a weapons grade, record breaking, one bite airway burn that will seal your lungs for good. Might go with a good Durban curry.
It measures more than 2.48m on the Scoville scale, and it could potentially cause a type of anaphylactic shock for someone who eats it, burning the airways and closing them up. Sauce
I recently bought the Ghost Chilli (aka Bhut jolokia) plant from a farmers market and was told by a local chilli enthusiast that it was the hottest chilli in the world. It was the hottest chilli in the world in 2007, and the man that told me is probably still living in the late 60’s and early 70’s.
The Ghost chilli is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012, and the Carolina Reaper on August 7, 2013.
But lets get to the bottom of the hottest chilli in the world, 2017, atleast the top 5.
For 4 years now I have made fig preserve, sometimes a flop, but majority a raging a success.
Below is a basic recipe I use ( no warranty ) :
– 1 kilo sugar( sugar is bad )
– 2 kilo’s figs halved
-lemon zest and lime zest,
– table spoon of cinnamon and gingerDrop sugar in 3 litres water, dissolve on stove, then add figs and other ingredients, medium heat, stir occasionally for 1.5 hours. The figs should be crystalised from the sugar. Bottle in sterile jars, easiest using a microwave to sterilise a jar.
2017 review from anon: “cheese is quite boring without your green fig preserve, have you got more.”
A couple months ago I bought 20 pieces of tender rump steaks, about 300 grams each. I used my homemade biltong dryer and compared it to just hanging them in a clean, dry and hot room.
The basic recipe is as follows, roughly:
- Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly.
- Add the vinegar and Taka Tala sauce (Worcestershire sauce ) . Leave for 30 minutes.
- Mix the lightly fried coriander and pepper together in another bowl.
- In a third bowl, mix the salt, sugar and bicarbonate of soda together.
- Remove the meat from the marinade,save the marinade for later use.
- Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don’t stick.
- Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours.
- Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.
All in all, it was eaiser to hang the biltong strips on a hanger in a dark room. The biltong dryer did dry the biltong faster.
There are a handful of fitness myths that have been around forever, regardless of how much scientific research there is to refute them. I believe that human nature is partly to blame – people tend to believe that which supports their own personal biases. The unfortunate downside to subscribing to these myths is that […]
via Top 5 Fitness Myths — Hemptons Blog
This video inspired me to cook a curry.
Made our first fig and lime preserve from and on the farm. Recipe as follows:
1kg Brown sugar
Half a packet of baby green figs ( get them before the mousebirds do)
5 almost ripe limes, cut the skins and rind in thin lines, squeeze the juice of two of the limes into the pot.
A tablespoon of ground cinnamon.
A table spoon of nutmeg
1 litre of water.
Put on the stove at medium heat for about 2 hours.
Sterilise glass jars and bottle mixture with figs and lime. Check out last years fig blog post.