:whimper:
I have a problem. I like chillies. The only problem is that when cooking, I always overdose slightly. In other words, 'ooo, hot!' rather than 'slight buzz'. And it doesn't help that my parents got given a chilli plant, which produces rather nice fresh peppers. (though dad discovered that the poison gas you get when heating chillis is multiplied a gazillion times when said chillis, no matter how mild, are fresh off the damn plant rather'n having been in storage for several days at a supermarket or market stall)
So, making fajitas. Standard recipe of half a small chilli, a bit of coriander and cumin powder, peppers and onions and garlic. (Unlike chilli, it is impossible to have too much garlic. It goes with everything, and my family have been 100% vampire free for decades.) Creme fraiche to taste and stick the fajita together. I have had this three times in the past couple of weeks as it's easy and tasty. Only this time? PAIN. LOTS OF PAIN.
Couldn't figure out why until I remembered that this time I'd added guacamole. Fresh-made yesterday. With, er, half a chilli in it... that had had over 24 hours to ferment.
Yes, feel free to laugh at my expense.
So, making fajitas. Standard recipe of half a small chilli, a bit of coriander and cumin powder, peppers and onions and garlic. (Unlike chilli, it is impossible to have too much garlic. It goes with everything, and my family have been 100% vampire free for decades.) Creme fraiche to taste and stick the fajita together. I have had this three times in the past couple of weeks as it's easy and tasty. Only this time? PAIN. LOTS OF PAIN.
Couldn't figure out why until I remembered that this time I'd added guacamole. Fresh-made yesterday. With, er, half a chilli in it... that had had over 24 hours to ferment.
Yes, feel free to laugh at my expense.