My chilli.
Next time I'm in London there's this chilli shop just off Portobello Road that I'm going to visit. I want to try some nagas in my chilli instead of scotch bonnets.

alt: Er, dunno. Agnostic Antichrist's Alright Adespite Abeing Aliverpool Afan

altalt: I use hair clippers sometimes, they're a product designed for use on hair. I usually let my hair grow to a length that coincides with me running out of hairgel/mousse/wax. That's where the clippers come in.
( Bill Clay a.k.a. Claudio, Thu 25 Apr 2013, 11:53, 2 replies, latest was 12 years ago)

I don't get the point of being all like "I WILL HAVE THE HOTTEST CHILI EVER IN THE WORLD".
I get that chilis give endorphines and they taste different, but using nagas would be like using pure casapian.
( G/PP 💩💩💩💩💩&#128, Thu 25 Apr 2013, 11:57, Reply)

I threw half a naga into a chili the other week and nowt happened
I was expecting it to burn like crazy but nothing
I think I might've left most of it on the chopping board by accident
( Theoban What of it, Thu 25 Apr 2013, 12:11, Reply)

I made a 2-portion dal last night with a whole fuckoff great scotch bonnet
and that was quite hot enough thank you very much.
( Monty Boyce, My cheese game is strong, Thu 25 Apr 2013, 12:14, Reply)

I'm not like 'woah man fill me with your hot chili spunk juice' but I do like a bit of heat, just enough to burble away in a nice spicy fashion

( Theoban What of it, Thu 25 Apr 2013, 12:21, Reply)

Me too man, me too.

( Monty Boyce, My cheese game is strong, Thu 25 Apr 2013, 12:23, Reply)

It's not about having the hottest ever
It's about how you use the heat from the chillis to compliment the flavour of the chilli. I love using scotch bonnets, if we ever run out and just use chilli powder or flakes you notice the difference in flavour. One of our local Indian restaurants has been using the naga for a while now in a couple of dishes and they are very tasty. I'll look into best practices for using them beforehand if I get some.
( Bill Clay a.k.a. Claudio, Thu 25 Apr 2013, 12:21, Reply)

We got some chili flakes with pepper and salt in a grinder thing and it's the best, goes on everything, just a little bit of spice, it's well good
I'd say it gets my seal of approval but I can't be arsed gerrin the picture again
( Theoban What of it, Thu 25 Apr 2013, 12:25, Reply)

I get chilli salt from an Asian supermarket, it's less than a quid and it ROCKS

( Monty Boyce, My cheese game is strong, Thu 25 Apr 2013, 12:31, Reply)

Aw man I should do that, we have loads of asian shops round here that I've not been into yet

( Theoban What of it, Thu 25 Apr 2013, 12:32, Reply)

It's great. Used in place of normal salt on things like fried eggs etc it's great.

( Monty Boyce, My cheese game is strong, Thu 25 Apr 2013, 12:35, Reply)

what kind of sick fuck salts a fried egg, though?

( The Light in Chains don't touch the Pope's boner, Thu 25 Apr 2013, 12:53, Reply)

you are the only one who did the nickname
here, have some internet validation
( rachelswipe with a fork, Thu 25 Apr 2013, 11:58, Reply)

Best of all the meaningless validations

( Bill Clay a.k.a. Claudio, Thu 25 Apr 2013, 12:22, Reply)