June 12, 2004
Spicy Saturday

Having been out of town for a few days earlier this week - it satisfies me enormously when I get back to indulge in my own home-cooking. Especially when I’ve been deprived of all things spicy whist I’ve been away - for I will almost always get carried away with firing up my cook-outs with, say, liberal dollops of hot chillie pickle over my roti, or perhaps generous handfulls of hot jalapeno papper over my pizza - or maybe liberally-long splashes of Tabasco over my scrambled eggs.

And in the case of the latter - what’s even more pleasurable is the fact that it’s Tabasco from a gigantic 350ml bottle - and not the itsy-bitsy-cute-little 57ml bottles that you normally get when you shop at places like Safeway, Asda or Tesco. Yep - the act of shaking a humungous 350ml bottle of Tabasco over the plate is a pleasure to behold forever. These large bottles of Tabasco are generally only available at wholesale outlets - selling to restuarants or catering establishments - but in my part of NW London - you can find them gracing the shelves in abundance at the local Indian shop on the High Street.

After being away from home for a few days - there is nothing more pleasurable than a late-night devouring of a heavenly omelette with splashes of Tabasco whilst watching BBC News 24:

Tabasco and BBC News 24.

Posted by jag at June 12, 2004 11:21 PM

Thats a lot of Chilli, even for South Indians who prefer their dishes more spicy.
Cant you just use dried up red chillies in the preparations (for any red-coloroed curry made). Tastes just as amazing. Or green chillies for those white-dishes.
And what is with this Super Thursday, Crowded Friday and Spicy Saturday. You plan to nick-name every other day of the week?

Posted by: sat on June 13, 2004 06:01 PM

Sat: I do indeed use dried red chillies - have big jar of them. I also have lots of fresh green chillie too! Tabasco pepper sauce is a completely different flavour of chillie - and I use it mostly in pasta or omelette dishes. It is famous over here for coming in tiny little bottles - as only a few drops can create a very fiery sensation. It is for this reason that I keep a little bottle in my office drawer at work - in case I eat something there that needs a little bit of a “kick” !

Posted by: Jag on June 14, 2004 07:10 AM

Tabasco is great. It’s not eyeball-meltingly hot like some of the sauces that reside in my cupboard, but it’s just hot enough to add a kick to otherwise bland dishes (good with tomatoey pasta, like you said). In my house it tends to get used pretty much like a condiment - it’s especially good on cheese on toast instead of the more traditional worcester sauce :)

Posted by: Chris on June 14, 2004 09:48 AM

Hmmm. I dont have something like that here. Probably I can make a paste of red and green chillis and see how it comes about.

Posted by: sat on June 14, 2004 05:53 PM

Almost symbolic. Tabasco and BBC News 24? Although aunt BBC isn’t that spicy : )

Posted by: Konstantin on June 16, 2004 10:18 PM

Hi Konstantin - you’re right: “Aunty Beeb” isn’t so spicy - but there’s nothing I enjoy more than devouring spicy omelette whilst watching BBC News 24 on the portable TV in the kitchen late at night!

Especially if Nina Hossein is the news presenter:



Posted by: Jag on June 16, 2004 10:28 PM

: )

Posted by: Konstantin on June 16, 2004 10:40 PM
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