[CH] Chile Pepper Dinner at Bangkok Bistro
AndyB (quark@erols.com)
Mon, 27 Jan 2003 21:32:28 -0500
Mary-Anne,
I don't know where in the world you are,
but I'll bet you would have liked to attend the
"Chile Pepper Dinner at Bangkok Bistro", to be
held tomorrow nite (Tuesday) in Georgetown, DC.
Doug & I have reservations, and it is clamed to be
"hotter than Thai"!
The menu may be found here:
http://www.tastedc.com/cgi-bin/events.cgi?month=200301
Note that it _starts out_ at "4 peppers" with a dish
including "pounded red Thai bird peppers".
And winds up at "9 peppers".
Should be interesting. Doug & I will access just how hot
they think "hot" is. <G>
*****************
By the way, check out Colonel Ian's Thai recipes on the site.
(http://abarnhart/faq) ...
You might get some ideas for your "Nam Phril"
******************
Regards,
AndyB
Mary-Anne Durkee wrote:
>
> I have also heard the Chocolate Habs are bitter.
> Crossed them off my
> to grow list accordingly.
> Give me lotsa a fruity heat!
> I love Thai Birds! Great heat and flavour. Also am
> partial to Serranos and Thai Dragons for every day
> eating and cooking.
>
> Recently while in Thailand for our Nov-Dec month long
> holiday we enjoyed a Nam Phril made with Green Chiles.
> I am working on the recipe. I normally am not a fan
> of green chiles, but this was awesome we just couldn't
> get enough of it.
>
> I don't care what is the hottest I just eat the heat
> with the best flavour!
> Mary-Anne
>
> Byron <byronbromley@tellink.net> wrote:Earlier this
> spring Dave Dewitt
> published a heat comparison Chocolate habs
> were hotter than Red Savina.
>
> I've been saying that for 3 years.
> Not from tables or measuring devices
> I have a couple friends that saute Red Savina's in
> their breakfast
> eggs, use
> tobasco sauce for a gargle, The chocolate habs were to
> hot for them.
>
> L.B.
>
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