#encona west indian sauce

[daemonhxckergrrl]

Tagged by @cynthjam !! thanks darling 🩷🩷

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anything on the burgundy/oxblood/dark cherry kinda area !! and ourples too :3

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i think my last movie was....So Pretty (from the tgirl movies folder @boringkate put together) and my last show was Enterprise :3 i highly recommend that movie collection btw !! only watched a few but it's given me Feels

Sweet/Spicy/Savory:

YES !! i have the "all the flavours" type of autism d: love love love making things spicy and damn my tummy if it gets upset lmao

the encona west indian hot sauce is amazing and i will use it almost everywhere (like i do w/ hendo's) and it's like a short bliss high to like dip my finger in some and have it

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i'm dating 3 amazing girlies @cynthjam @littlemisspipebomb and @puppypilled-sheep-wife (hey hii love you all !!) and talking to one or two others ;3

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fuck idk i've been so busy lately i've not really had time to get into anything much...there's the idea of a virtual polyhaus though so like the tech infrastructure for that i suppose ?

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@littlemisspipebomb @puppypilled-sheep-wife @roskvawinther @lickzer0 @princessserenastar @miifox @cyberdollprincess @transgendercyborg @alix86-64 @cyberpunkcatgirl

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Tagged by @meghawhopp <33

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Sweet/spicy/savory?: I have a huge sweet tooth, so sweet things

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[britishhypermarket]

Encona Taste Explorers West Indian Original Hot Pepper Sauce 900ml, Case of 6

Explore a taste of the Caribbean with Encona west Indian original hot pepper sauce. Inspired by the same, classic recipe for over years, using only the every best scotch bonnet and habanero peppers.

VISIT HERE :

[scr4n]

Spicy Rice, Chicken & Chorizo w/ Encona West Indian Hot Pepper Sauce 🔥

Home cooked

[petermorwood]

So in conversation with the housemates this evening, it came up that heat is not flavor. I was asked if I had that conversation with you and that you have a whole rant about it. Could you reprise that rant for tumblr?

Is this the rant in question?

I have definite opinions about any food made ridiculously hot for the sake of posturing, and even more definite notions about it being done secretly for “fun”.

Done properly is another matter. Here’s a link from that rant which reviews my encounter in Dublin with Thai food “spiced home style”. It was Serious Business, yes; and it was also absolutely delish.

*****

Some cuisines come by their heat naturally - that Thai dish was one example - and as I found out, the blend of other spices will always hold their end up. Each mouthful will be fiery, but also fragrant, complex and worth savouring even as the sweat-beads pop out on forehead and upper lip.

The same applies to Sichuan (mapo dofu, yum!), Hunan, Korean (buldak, yes please!), Thai, Ethiopian (sik-sik wat, rowr!), Mexican and Indian (where proper Goan Vindaloo is nothing like the restaurant version, no potatoes for one thing and made with pork for another).

*****

Hot-spiced dishes like those, with everything else in balance, is a long way from this lunatic laddish recipe found on the Internet about 20 years ago (I can’t remember where). So many onions suggest this might have started as a Dopiaza, but then it got into seriously bad company. 

Serves 1-4

Ingredients:

2 lbs Chicken joints, or boneless breast meat roughly cubed

6 Medium Onions, sliced

4 Cloves Garlic, finely chopped

8 Tbsp Ghee or Vegetable Oil

2 Pints of water

24 fresh Habanero Chilies, finely chopped

30 dried red chilies, crushed, or an equivalent amount (about 5 Tbsp) of ready-crushed chilies

2 tsp Red food coloring

Spices:

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

5 tsp ground hot chili powder

1 tsp dried fenugreek leaves

A couple of capsicum pods

Optional:

¼ bottle of Tabasco® sauce (Most likely the standard sauce since I don’t think the Habanero version was available in the UK at time of writing.)

¼ bottle Encona West Indian Hot Pepper sauce. (This is considerably hotter than regular Tabasco. Trust me.)

Method:

Stir enough water into the dry spices to make a stiff paste.  Heat half of the oil or ghee over medium heat, then add the spice paste.

Fry the paste for a few minutes until the water has evaporated and the mixture takes on a smooth, glossy, oily appearance

Now heat the other half of the oil in a large pot or casserole, and fry the onions and garlic until soft and golden.

Put the remaining ingredients into the pot and stir well to combine them, then put the lid on, reduce the heat, and let the whole thing simmer gently for about 90 minutes.

About 15 minutes before it’s done, add another 3 Tbsp chili powder and about a dozen more dried red chilies.

When it’s done, remove from the heat, sprinkle with 1 tsp garam masala, and allow to sit for a few minutes before serving on a bed of rice.

*****

I have no idea if this was meant as a joke - 24 fresh Habs, 30 dried chillis? Really? - but if it’s serious, there’s no point in the coriander, cumin etc. because there’s no way anyone will taste them.

As for the day afterwards, make sure some loo roll is in the freezer because...

[lindsaywesker]

Good morning! I hope you slept well and feel rested? Currently sitting at my desk, in my study, attired only in my blue towelling robe, enjoying my first cuppa of the day. Welcome to the weekend! Looking forward to turning my alarm off and sleeping until whenever!

Yesterday, I got up at 5.20 a.m. I beat my alarm clock! So, I turned it off, got up, came downstairs and started working. Which means, even before The Trouble had woken up, I had done a lot of work. In fact, Thursday was a fantastically productive day! It’s funny, while working, I will pop into Twitter to see what’s happening in the world and how people are doing. There is much procrastination out there! I feel you! Some days, I am guilty of that too! Sometimes, it takes me a while to buckle down and do what needs doing but – yesterday – man, I was on fire! I got so much done! You see, I need to do lots of stuff in advance because, when I go to Ibiza for Bob Masters' Ibiza Soul Week, I will not be doing any writing, scheduling, planning and prepping. Nothing too serious. I will just be enjoying the music, drinking, laughing and taking photos. And also – God willing! – I will gain some colour because, right now, I am whiter than snow, paler than a ghost! If there’s sun, mate, I shall be out in it!

Today, I’m going to talk about my radio show. This Saturday, I am giving away a big prize! This Saturday, we start on The Letter G and my executive producer Roz Pedersen has chosen some great acts, so you know the music is going to be good! The big prize is a year’s supply (24 bottles) of new-look Encona sauces, including Jamaican Style Jerk BBQ, West Indian Original Hot Pepper, South Carolina Reaper and Thai Sweet Chilli. Everybody who wins that prize will get entered into the draw for an even BIGGER prize: a luxury holiday for two! On Monday, George will spin the bottle, to decide whether the holiday is east (Thailand) or west (Jamaica), and then Ronnie will choose one lucky winner in Mi-Drive. All you need to do is listen out for ‘Groove Me’ by Guy during my show and, as soon as you hear it, email me at win@mi-soul.com. I will pull a name out of the randomizer, they will win 24 bottles of Encona sauce, and their name will get put into the draw for the big prize on Monday. Pretty cool, huh?

Okay, we’re nearly there. Just a few more hours and then the weekend can begin. Are we looking forward to that first cold beer? Are we looking forward to getting dressed in something sexy and causing a bit of mayhem? Why not? That’s what the weekend is for! If you don’t arrive at Monday with a head full of memories, you were doing it wrong!

Have a fabulous and funky Friday! I love you all. You’re probably thinking, “You don’t even know me!” but, if people can hate for no reason, why can’t I love?

[macskabuzi]

Nincs recept, csak intuiciok utan szoktam menni hozzavalok es mennyisegek teren egyarant tbh :D szoval mindig valtozik, szeretek kiserletezni

Ebben ami tuti van, tejfol, olivaolaj (a tonhalkonzervrol leontottem a napraforgoolajat), bosegesen bors, bazsalikom, citrom, szojaszosz, majonez, fokhagyma, szojaszosz, daralt csipospaprika, encona west indian hot sauce. Aztan lehet mas is meg van benne, ezekre tuti emlekszek, hogy raktam bele :D altalaban reszelni szoktam bele uborkat is pl, de az most nem volt itthon

Mesterien jó tonhalas szendvicskrémet csináltam

Köszönöm,hogy elmondhattam, csak ezért néztem be ide

[scr4n]

Chilli Con Carne w/ Boiled Rice & a bottle of Peroni 🌶🍺

Home cooked