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So happily griddling/frying away some big flat mushrooms to bang on top of a burger earlier. Mrsws decides to up the flavour stakes by chucking on some chilli flakes, within seconds the kitchen (even with extract on full) is filled with noxious chilli fumes having us both coughing like a 40 Malboro a day smokers. Beware 😆
How many did she chuck in?!
They're a regular feature in my frying pan with some oil in there... unless you put them on a dry (no oil) griddle in which case I see what might have happened. 😆
Yep. I've had a number of "coughing guts up on hands and knees" thanks to frying pans and chilli.
Great isn't it.
I once did with a big batch of fresh chillies into a wok, it put on the floor drooling like rabid dog unable to breath or see.
Suitably warned !
Birds Eye chillis keep well in the freezer fwiw
we emptied a restaurant in a ski resort doing this with a pierrade (hot piece of slate/rock that you cook meat on). Meat was sticking so we dripped a bit of the chilli oil on it. We didn't notice until the waiter turned up and took away our rock. By then all the people sitting in the seats round the edge had run outside !
😆
err, I mean, 😳
Similar here... making a rather potent curry with dried yellow habanero ... once it hit the oil I had crawl out of the kitchen inferno
"coughing guts up on hands and knees"
the worst bit is when you can't cough any more.... and theres no choice but to breath in again.
I've only made the mistake once - bored because everyone else was still asleep I decided to make myself salt and chilli fish for lunch one hung-over-post-party sunday as a student. Let the pan get to hot before I chucked the chills in. Crying and coughing I tried to clear the kitchen by opening the window....blowing a column of chilli smoke into the hall and up the stairs - gently rousing my 5 house mates + plus partners from their drunken slumber room by room.
Dried some butch t scorpions and some yellow cardi scorpions last year. Used my herb chopper machine. Kitchen full of dust. Not fun! Wife working on laptop also not impressed. Gas Gas Gas!!!!! hahaha
we emptied a restaurant in a ski resort doing this with a pierrade (hot piece of slate/rock that you cook meat on). Meat was sticking so we dripped a bit of the chilli oil on it. We didn't notice until the waiter turned up and took away our rock. By then all the people sitting in the seats round the edge had run outside !
I was about to post the same story, if it was Barry what did it then I know you...
Birds Eye chillis keep well in the freezer
I didn't know Birds Eye did frozen chillis!
I regularly, maybe twice annually, make a batch of chipotle en adobo, as it's awesome for adding to all sorts of dishes.
After the first time though, I now do it in the shed on a wee plug in hot plate. Chipotle aren't even hot either, but Mrs N and little N evacuated!
[url= https://www.theguardian.com/uk/2007/oct/03/uknews4.mainsection ]You're an amateur.[/url]
In halls at uni we had those ovens with spiral elements on the stovetop. It wasn't unheard of to wander into other people's kitchens when people were cooking and chuck a pinch of cayenne powder on the hot elements...
And a few years ago my wife grew a load of different chillies, including scotch bonnets and some which were naga somethingorother, allegedly the hottest in the world at the time. She decided to make a chilli paste which could be frozen in sandwich bags and then added to food as required. She chucked the lot in the blender with some garlic and white vinegar and switched it on...
Sweet baby Jesus, the pain! We legged it outside, but she'd left the blender running. Luckily the garage was open so I grabbed my diving mask, it was the only way I could think of to get back in, switch of the blender and open all the windows.