#Chilli Pepper

[its-where-the-wild-things-are]

[darksilvania]

SCORPEPPER & NAGAREAPER (Poison/Fire) The Scorpion pepper Pokemon

This insect-like pokemon produce a powerful toxic oil from the bulbous glands at the end of their claws and tails, this oil is so caustic that it will burn anything that it touches and is often shot at the eyes and noses of possible predators to blind and disorient. However, if this oil is properly extracted by an expert and then diluted and purified, it becomes a very tasty seasoning oil, altough a very spicy one.

They have the ability "Caustic", this ability causes all poison-type moves to have a small chance of leaving the target with a "Burned" status rather than "Poisoned", even if the move doesnt usually leave its target poisoned, like acid spray or cross poison (which are moves this pokemon learns by lvl up)

They are based in the Trinidad Scorpion Pepper and the Naga Viper Pepper, its shiny colors are based on the White Carolina Reaper Pepper, this 3 are some of the most spicy peppers in the world

NAGAREAPER is also based in Nagas, serpent like beings from southeastern asian mythology, but more specifically the king of nagas statues from thailand temples, with large fangs and single large horns on the mide of their heads, some even having multiple heads, usually 3 but they can have up to 7

[scr4n]

Pepperoni pizza 🍕

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[zerosuitsammi3]

🥰

[leomitchellart]

Inktober 2023 no.12 - “Spicy” 🌶️

They do say chillis are an aphrodisiac…  (Especially Peter Peppers. Look it up.)

[thealiviajane]

Vindaloona!

Now that is SPICY!

[octarinespill]

Sara Pope - Chilli Pepper, 2023

[albertayebisackey]

The vibrance of these red peppers, straight from the Motherland.

[heartstolife]

Inktober 2023- Day 12, Spicey (spicy should be how it’s spelt)

i showed my friend the inktober prompts and she told me to draw her cat cause she’s always spicy (or angy) so here is a drawing of her cat being mad

[its-where-the-wild-things-are]

[gingerartz]

Try to draw a character you generally dislike interacting with one you do like maybe?

HERE'S YOUR ORDER, ANON!

they're talking about war crimes

[cakemeistro]

We are definitely feeling this chilli 🌶️ 🎂 🥵! Fun cake in the studio recently! Who’s up to spice up their next celebration 🎉?

.

**No DMs** Email me with enquiries and to order — info@cakemeistro.com

.

.

#cakes #cake #londoncakes #londoncakemaker #londoncakedecorator #londoncakedesigner #cakedesign #cakeart #cakemeistro #cakestagram #cakesofinstagram #londoncake #cakestudio #londoncakestudio #cakedecorating #cakedecorator #cakedesigner #cakeartist #trendingreels #explorepage #londoncakeartist #cakeslondon #cakelondon #cakemakerlondon

#redvelvetcake #chillicake #cookiesandcream #redvelvet

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[tilbageidanmark]

Black and white peppercorns

[dn4c]

I went out. This mango chilli cocktail is amazing 😋