I am watching a show called Taste This. Not sure who the male chef is but
he is doing pub food. He made chili. Said that every pub in Scotland
serves a good chili. I did not know this! He made it in a skillet and said
that you start with a good chili oil which you can make yourself. He
sprayed it from a bottle. From there he lost me. He used sausages and
other meats in there and said that he will not use kidney beans because they
have a tough outside. I can't remember now what beans he used. Maybe
black. I just sat there thinking... They do not! Have a tough outside
that is. They re my favorite beans for chili. He also topped the finished
chili with cubes of 1-5 year aged sharp cheddar. His chili does not look
like any chili I've seen.

But my question is... What is chili oil? And do you put it in your chili?

Julie Bove wrote:
> I am watching a show called Taste This. Not sure who the male chef
> is but he is doing pub food. He made chili. Said that every pub in
> Scotland serves a good chili. I did not know this! He made it in a
> skillet and said that you start with a good chili oil which you can
> make yourself. He sprayed it from a bottle. From there he lost me.
> He used sausages and other meats in there and said that he will not
> use kidney beans because they have a tough outside. I can't remember
> now what beans he used. Maybe black. I just sat there thinking...
> They do not! Have a tough outside that is. They re my favorite
> beans for chili. He also topped the finished chili with cubes of 1-5
> year aged sharp cheddar. His chili does not look like any chili I've
> seen.
> But my question is... What is chili oil? And do you put it in your
> chili?

I don't think chili oil has anything to do with what most of us think of
as chili - chili oil is Chinese, at least what I've used. Not that you
couldn't use it in chili...

-S-

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> I am watching a show called Taste This. Not sure who the male chef
>> is but he is doing pub food. He made chili. Said that every pub in
>> Scotland serves a good chili. I did not know this! He made it in a
>> skillet and said that you start with a good chili oil which you can
>> make yourself. He sprayed it from a bottle. From there he lost me. He
>> used sausages and other meats in there and said that he will not
>> use kidney beans because they have a tough outside. I can't remember
>> now what beans he used. Maybe black. I just sat there thinking... They
>> do not! Have a tough outside that is. They re my favorite
>> beans for chili. He also topped the finished chili with cubes of 1-5
>> year aged sharp cheddar. His chili does not look like any chili I've
>> seen.
>> But my question is... What is chili oil? And do you put it in your
>> chili?
>
> I don't think chili oil has anything to do with what most of us think of
> as chili - chili oil is Chinese, at least what I've used. Not that you
> couldn't use it in chili...

Does it contain chili from peppers?


--
http://www.helpforheroes.org.uk/shop/

In article >,
Ophelia > wrote:
>
>"Steve Freides" > wrote in message
...
>> Julie Bove wrote:
>>> I am watching a show called Taste This. Not sure who the male chef
>>> is but he is doing pub food. He made chili. Said that every pub in
>>> Scotland serves a good chili. I did not know this! He made it in a
>>> skillet and said that you start with a good chili oil which you can
>>> make yourself. He sprayed it from a bottle. From there he lost me. He
>>> used sausages and other meats in there and said that he will not
>>> use kidney beans because they have a tough outside. I can't remember
>>> now what beans he used. Maybe black. I just sat there thinking... They
>>> do not! Have a tough outside that is. They re my favorite
>>> beans for chili. He also topped the finished chili with cubes of 1-5
>>> year aged sharp cheddar. His chili does not look like any chili I've
>>> seen.
>>> But my question is... What is chili oil? And do you put it in your
>>> chili?
>>
>> I don't think chili oil has anything to do with what most of us think of
>> as chili - chili oil is Chinese, at least what I've used. Not that you
>> couldn't use it in chili...
>
>Does it contain chili from peppers?

You can buy chili oil, or you can make it at home (which is what I do).

Since you don't care for hot food, I'll just provide the bare bones
of a recipe: heat oil and add crushed dried hot peppers. Let it cool;
put it in a jar. (I refrigerate mine.)

For those who are so inclined, it can be used in cooking or as
a table condiment.

Cindy Hamilton
--

"Cindy Hamilton" > wrote in message
...
> In article >,
> Ophelia > wrote:
>>
>>"Steve Freides" > wrote in message
...
>>> Julie Bove wrote:
>>>> I am watching a show called Taste This. Not sure who the male chef
>>>> is but he is doing pub food. He made chili. Said that every pub in
>>>> Scotland serves a good chili. I did not know this! He made it in a
>>>> skillet and said that you start with a good chili oil which you can
>>>> make yourself. He sprayed it from a bottle. From there he lost me. He
>>>> used sausages and other meats in there and said that he will not
>>>> use kidney beans because they have a tough outside. I can't remember
>>>> now what beans he used. Maybe black. I just sat there thinking...
>>>> They
>>>> do not! Have a tough outside that is. They re my favorite
>>>> beans for chili. He also topped the finished chili with cubes of 1-5
>>>> year aged sharp cheddar. His chili does not look like any chili I've
>>>> seen.
>>>> But my question is... What is chili oil? And do you put it in your
>>>> chili?
>>>
>>> I don't think chili oil has anything to do with what most of us think of
>>> as chili - chili oil is Chinese, at least what I've used. Not that you
>>> couldn't use it in chili...
>>
>>Does it contain chili from peppers?
>
> You can buy chili oil, or you can make it at home (which is what I do).
>
> Since you don't care for hot food, I'll just provide the bare bones
> of a recipe: heat oil and add crushed dried hot peppers. Let it cool;
> put it in a jar. (I refrigerate mine.)
>
> For those who are so inclined, it can be used in cooking or as
> a table condiment.

Thanks I was curious because I am still a bit bemused by 'chili sauce' not
being hot or having any chilies in it!

--
http://www.helpforheroes.org.uk/shop/

On 10/15/2013 9:13 AM, Ophelia wrote:
>
> "Steve Freides" > wrote in message
> ...
>> Julie Bove wrote:
>>> I am watching a show called Taste This. Not sure who the male chef
>>> is but he is doing pub food. He made chili. Said that every pub in
>>> Scotland serves a good chili. I did not know this! He made it in a
>>> skillet and said that you start with a good chili oil which you can
>>> make yourself. He sprayed it from a bottle. From there he lost me.
>>> He used sausages and other meats in there and said that he will not
>>> use kidney beans because they have a tough outside. I can't remember
>>> now what beans he used. Maybe black. I just sat there thinking...
>>> They do not! Have a tough outside that is. They re my favorite
>>> beans for chili. He also topped the finished chili with cubes of 1-5
>>> year aged sharp cheddar. His chili does not look like any chili I've
>>> seen.
>>> But my question is... What is chili oil? And do you put it in your
>>> chili?
>>
>> I don't think chili oil has anything to do with what most of us think
>> of as chili - chili oil is Chinese, at least what I've used. Not that
>> you couldn't use it in chili...
>
> Does it contain chili from peppers?
>
>
It would seem so. And definitely not what I would consider "Scottish
cooking". Once again, some people listen too much to what television
"chefs" have to say.

Jill

On 10/15/2013 1:20 AM, Julie Bove wrote:
> I am watching a show called Taste This. Not sure who the male chef is
> but he is doing pub food. He made chili. Said that every pub in
> Scotland serves a good chili. I did not know this! He made it in a
> skillet and said that you start with a good chili oil which you can make
> yourself. He sprayed it from a bottle. From there he lost me. He used
> sausages and other meats in there and said that he will not use kidney
> beans because they have a tough outside. I can't remember now what
> beans he used. Maybe black. I just sat there thinking... They do
> not! Have a tough outside that is. They re my favorite beans for
> chili. He also topped the finished chili with cubes of 1-5 year aged
> sharp cheddar. His chili does not look like any chili I've seen.
>
> But my question is... What is chili oil? And do you put it in your chili?

I've never heard of Scottish chili. I wouldn't use chili oil in chili
but there's no reason why you can't.

Chili oil, as I know it, is an oil infusion of dried chili pepper. It's
a clear reddish orange liquid and has some sesame oil. I've seen it on
tables of Japanese curry shops and it adds some zing to curry and rice.
I have a bottle of the stuff at home and use it for frying but using it
that way tends to make everybody in the house cough.

Chinese style chili oil tends to have some pepper solids in it. My guess
is that they use it a lot in spicy wok dishes.

My favorite dish at the local curry house is spicy chicken wings.
Chopped garlic is fried in a wok with chili oil and deep fried chicken
wings are added and stir fried for a few seconds. The more garlic in the
dish the better. Garlic and chili oil makes for a great spicy sauce.

dsi1 wrote:

> Chili oil, as I know it, is an oil infusion of dried chili pepper.
> It's a clear reddish orange liquid and has some sesame oil. I've seen
> it on tables of Japanese curry shops and it adds some zing to curry
> and rice. I have a bottle of the stuff at home and use it for frying
> but using it that way tends to make everybody in the house cough.

Two months ago I slightly boiled a red pepper in order to soften it and be
able to work it, the air in the kitchen became toxic in a few minutes.
Wuìhen I deemed it was done I entered the kotchen with a towel on my mouth,
turned the fire off and open the window. It took like 10 minutes to get
totally rid of the coughing effect in the air
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 10/15/2013 5:31 AM, ViLco wrote:
> dsi1 wrote:
>
>> Chili oil, as I know it, is an oil infusion of dried chili pepper.
>> It's a clear reddish orange liquid and has some sesame oil. I've seen
>> it on tables of Japanese curry shops and it adds some zing to curry
>> and rice. I have a bottle of the stuff at home and use it for frying
>> but using it that way tends to make everybody in the house cough.
>
> Two months ago I slightly boiled a red pepper in order to soften it and be
> able to work it, the air in the kitchen became toxic in a few minutes.
> Wuìhen I deemed it was done I entered the kotchen with a towel on my mouth,
> turned the fire off and open the window. It took like 10 minutes to get
> totally rid of the coughing effect in the air
>

That's pretty scary. I like spicy foods but sometimes it's a toxic
business. Take care.

"ViLco" > wrote in message
...
> dsi1 wrote:
>
>> Chili oil, as I know it, is an oil infusion of dried chili pepper.
>> It's a clear reddish orange liquid and has some sesame oil. I've seen
>> it on tables of Japanese curry shops and it adds some zing to curry
>> and rice. I have a bottle of the stuff at home and use it for frying
>> but using it that way tends to make everybody in the house cough.
>
> Two months ago I slightly boiled a red pepper in order to soften it and be
> able to work it, the air in the kitchen became toxic in a few minutes.
> Wuìhen I deemed it was done I entered the kotchen with a towel on my
> mouth, turned the fire off and open the window. It took like 10 minutes to
> get totally rid of the coughing effect in the air

??? and people want to eat that stuff????

--
http://www.helpforheroes.org.uk/shop/

The bottle of chili oil I had was clear oil, and hotter than the hinges of Hell. It was used to add heat to anything. I need to find more!!
Nan

On 2013-10-15 13:13:08 +0000, Ophelia said:

> Does it contain chili from peppers?

They infuse oil with chili peppers, then discard the peppers.

On 2013-10-15 13:56:55 +0000, jmcquown said:

> It would seem so. And definitely not what I would consider "Scottish
> cooking". Once again, some people listen too much to what television
> "chefs" have to say.

Instead of pure invention? Or instead or reading what book "chefs"
have to say?

"gtr" > wrote in message news:2013101509330335200-xxx@yyyzzz...
> On 2013-10-15 13:13:08 +0000, Ophelia said:
>
>> Does it contain chili from peppers?
>
> They infuse oil with chili peppers, then discard the peppers.

Thanks, but they don't have the same problems Vilco had?


--
http://www.helpforheroes.org.uk/shop/

On 2013-10-15 15:49:55 +0000, Ophelia said:

> "ViLco" > wrote in message ...
>> dsi1 wrote:
>>
>>> Chili oil, as I know it, is an oil infusion of dried chili pepper.
>>> It's a clear reddish orange liquid and has some sesame oil. I've seen
>>> it on tables of Japanese curry shops and it adds some zing to curry
>>> and rice. I have a bottle of the stuff at home and use it for frying
>>> but using it that way tends to make everybody in the house cough.
>>
>> Two months ago I slightly boiled a red pepper in order to soften it and
>> be able to work it, the air in the kitchen became toxic in a few
>> minutes. Wuìhen I deemed it was done I entered the kotchen with a towel
>> on my mouth, turned the fire off and open the window. It took like 10
>> minutes to get totally rid of the coughing effect in the air
>
> ??? and people want to eat that stuff????

Well maybe someone's faile experiment isn't really the "sweet spot".
Chili oil is also a condiment that sits on all the tables in Vietnamese
and many Chinese restaurants. That variety is less "pure" and has chili
flakes in the oil.

Chili is piquant and spicy, so yes some people want to eat it.

"gtr" > wrote in message news:2013101509360927183-xxx@yyyzzz...
> On 2013-10-15 15:49:55 +0000, Ophelia said:
>
>> "ViLco" > wrote in message
>> ...
>>> dsi1 wrote:
>>>
>>>> Chili oil, as I know it, is an oil infusion of dried chili pepper.
>>>> It's a clear reddish orange liquid and has some sesame oil. I've seen
>>>> it on tables of Japanese curry shops and it adds some zing to curry
>>>> and rice. I have a bottle of the stuff at home and use it for frying
>>>> but using it that way tends to make everybody in the house cough.
>>>
>>> Two months ago I slightly boiled a red pepper in order to soften it and
>>> be able to work it, the air in the kitchen became toxic in a few
>>> minutes. Wuìhen I deemed it was done I entered the kotchen with a towel
>>> on my mouth, turned the fire off and open the window. It took like 10
>>> minutes to get totally rid of the coughing effect in the air
>>
>> ??? and people want to eat that stuff????
>
> Well maybe someone's faile experiment isn't really the "sweet spot". Chili
> oil is also a condiment that sits on all the tables in Vietnamese and many
> Chinese restaurants. That variety is less "pure" and has chili flakes in
> the oil.
>
> Chili is piquant and spicy, so yes some people want to eat it.

)


--
http://www.helpforheroes.org.uk/shop/

On 2013-10-15 16:34:04 +0000, Ophelia said:

> "gtr" > wrote in message news:2013101509330335200-xxx@yyyzzz...
>> On 2013-10-15 13:13:08 +0000, Ophelia said:
>>
>>> Does it contain chili from peppers?
>>
>> They infuse oil with chili peppers, then discard the peppers.
>
> Thanks, but they don't have the same problems Vilco had?

He boiled a chili, I'm not sure if it was dried or fresh, but assume it
was dry because he boiled it to "soften" it and it produced a vapor or
smoke. There are also many types of chilis available on the planet some
hotter and/or acrid.

All this is not quite the same thing as putting dry chili flakes, or
whole dry chilis into oil and waiting for the oil to be infused with
their essence.

"gtr" > wrote in message news:2013101509595578391-xxx@yyyzzz...
> On 2013-10-15 16:34:04 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2013101509330335200-xxx@yyyzzz...
>>> On 2013-10-15 13:13:08 +0000, Ophelia said:
>>>
>>>> Does it contain chili from peppers?
>>>
>>> They infuse oil with chili peppers, then discard the peppers.
>>
>> Thanks, but they don't have the same problems Vilco had?
>
> He boiled a chili, I'm not sure if it was dried or fresh, but assume it
> was dry because he boiled it to "soften" it and it produced a vapor or
> smoke. There are also many types of chilis available on the planet some
> hotter and/or acrid.
>
> All this is not quite the same thing as putting dry chili flakes, or whole
> dry chilis into oil and waiting for the oil to be infused with their
> essence.

That must be reassuring <g>


--
http://www.helpforheroes.org.uk/shop/

In article >,
Ophelia > wrote:
>
>"gtr" > wrote in message news:2013101509330335200-xxx@yyyzzz...
>> On 2013-10-15 13:13:08 +0000, Ophelia said:
>>
>>> Does it contain chili from peppers?
>>
>> They infuse oil with chili peppers, then discard the peppers.
>
>Thanks, but they don't have the same problems Vilco had?

Possibly. The last time I made chile oil, I made it outdoors.
It doesn't require a lot of heat to draw out the spicy goodness
from the chile (and kill any Clostridium botulinum that might be
lurking). Too much heat will burn the chiles.

There, I Americanized my spelling of chile:

chile = spicy Capsicums
chili = spicy stew made with chiles
chilly = It's cold outside

Mind you, not everyone adheres to this.

Cindy Hamilton
--

On Tue, 15 Oct 2013 04:20:54 -0700, "Julie Bove"
> wrote:

> But my question is... What is chili oil? And do you put it in your chili?

There are lots of recipes... it's hot chilies steeped in oil. I think
of it as being an Asian ingredient, probably because I buy mine at
Asian stores and also see it in the Asian section of a regular grocery
store. I suppose you could make it and it would be as simple to make
as pepper vodka, but I don't because it's so easy and cheap to buy.

--
Food is an important part of a balanced diet.

On Tue, 15 Oct 2013 14:40:57 +0100, "Ophelia" >
wrote:

> Thanks I was curious because I am still a bit bemused by 'chili sauce' not
> being hot or having any chilies in it!

I've never understood that one either and I'm American! It's the kind
of conundrum that will keep you awake at night trying to figure it
out.

--
Food is an important part of a balanced diet.

"Cindy Hamilton" > wrote in message
...
> In article >,
> Ophelia > wrote:
>>
>>"gtr" > wrote in message
>>news:2013101509330335200-xxx@yyyzzz...
>>> On 2013-10-15 13:13:08 +0000, Ophelia said:
>>>
>>>> Does it contain chili from peppers?
>>>
>>> They infuse oil with chili peppers, then discard the peppers.
>>
>>Thanks, but they don't have the same problems Vilco had?
>
> Possibly. The last time I made chile oil, I made it outdoors.
> It doesn't require a lot of heat to draw out the spicy goodness
> from the chile (and kill any Clostridium botulinum that might be
> lurking). Too much heat will burn the chiles.
>
> There, I Americanized my spelling of chile:
>
> chile = spicy Capsicums
> chili = spicy stew made with chiles
> chilly = It's cold outside
>
> Mind you, not everyone adheres to this.

Thanks.


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 15 Oct 2013 04:20:54 -0700, "Julie Bove"
> > wrote:
>
>> But my question is... What is chili oil? And do you put it in your
>> chili?
>
> There are lots of recipes... it's hot chilies steeped in oil. I think
> of it as being an Asian ingredient, probably because I buy mine at
> Asian stores and also see it in the Asian section of a regular grocery
> store. I suppose you could make it and it would be as simple to make
> as pepper vodka, but I don't because it's so easy and cheap to buy.

You told me chili sauce isn't hot??
--
http://www.helpforheroes.org.uk/shop/

In article >,
says...
>
> On 10/15/2013 9:13 AM, Ophelia wrote:
> >
> > "Steve Freides" > wrote in message
> > ...
> >> Julie Bove wrote:
> >>> I am watching a show called Taste This. Not sure who the male chef
> >>> is but he is doing pub food. He made chili. Said that every pub in
> >>> Scotland serves a good chili. I did not know this! He made it in a
> >>> skillet and said that you start with a good chili oil which you can
> >>> make yourself. He sprayed it from a bottle. From there he lost me.
> >>> He used sausages and other meats in there and said that he will not
> >>> use kidney beans because they have a tough outside. I can't remember
> >>> now what beans he used. Maybe black. I just sat there thinking...
> >>> They do not! Have a tough outside that is. They re my favorite
> >>> beans for chili. He also topped the finished chili with cubes of 1-5
> >>> year aged sharp cheddar. His chili does not look like any chili I've
> >>> seen.
> >>> But my question is... What is chili oil? And do you put it in your
> >>> chili?
> >>
> >> I don't think chili oil has anything to do with what most of us think
> >> of as chili - chili oil is Chinese, at least what I've used. Not that
> >> you couldn't use it in chili...
> >
> > Does it contain chili from peppers?
> >
> >
> It would seem so. And definitely not what I would consider "Scottish
> cooking". Once again, some people listen too much to what television
> "chefs" have to say.

Having lived in Scotland for over 40 years I was curious enough about
his claim , to look up the TV program (and chef).Chef Joseph is an
American and I would bet he has never been to Scotland. If he had he
would know chili is certainly not served in every Scottish pub.

As for his recipe, I've never encountered such a mishmash anywhere in
Britain . So don't go blaming Scotland for that "sausage, chili oil, and
cubes of cheese" crap. The common version of the dish here, is made with
beef, onion, tomatoes, chili, kidney beans, garlic and herbs.

Janet UK

On Tue, 15 Oct 2013 18:20:12 +0100, "Ophelia" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 15 Oct 2013 04:20:54 -0700, "Julie Bove"
> > > wrote:
> >
> >> But my question is... What is chili oil? And do you put it in your
> >> chili?
> >
> > There are lots of recipes... it's hot chilies steeped in oil. I think
> > of it as being an Asian ingredient, probably because I buy mine at
> > Asian stores and also see it in the Asian section of a regular grocery
> > store. I suppose you could make it and it would be as simple to make
> > as pepper vodka, but I don't because it's so easy and cheap to buy.
>
> You told me chili sauce isn't hot??

It's not sauce, it's a "flavored" oil.

--
Food is an important part of a balanced diet.

On Tue, 15 Oct 2013 09:33:41 -0700, gtr > wrote:

> On 2013-10-15 13:56:55 +0000, jmcquown said:
>
> > It would seem so. And definitely not what I would consider "Scottish
> > cooking". Once again, some people listen too much to what television
> > "chefs" have to say.
>
> Instead of pure invention? Or instead or reading what book "chefs"
> have to say?

Professional chef's have paying customers to wow with fusion cooking
and Michelin stars to court.

--
Food is an important part of a balanced diet.

On 10/15/2013 6:36 AM, gtr wrote:
>
> Well maybe someone's faile experiment isn't really the "sweet spot".
> Chili oil is also a condiment that sits on all the tables in Vietnamese
> and many Chinese restaurants. That variety is less "pure" and has chili
> flakes in the oil.

I've had that stuff in VN restaurants. It's sort of like mud except it's
the good kind of mud. The most wonderful stuff that I ever had was at
when I had some fast food Japan style curry at Shirokiya in Hawaii.
There was a jar of dark blood red muck on the counter that was labeled
HOT HOT! The guy behind the counter seemed unprepared when I requested
some of it. It looked like he was sizing me up. Anyway, I have no idea
what was in it but it had a slow burn that ramped up to a high level and
then dissipated. Very cool! I don't know what was in the stuff but it
had the intense dusty heat of cumin. It brought tears of joy and pain to
my eyes. That was the best chili oil I ever had and I never saw it again.

>
> Chili is piquant and spicy, so yes some people want to eat it.
>

The idiomatic local table condiment in Hawaii is chili pepper water. The
locals would say "chili peppa wadda." It is essentially the small
Hawaiian chili peppers infused in water with vinegar and salt. The old
Hawaiian guys make it. I'm more of a Sriracha kind of guy.

http://the.honoluluadvertiser.com/ar...l13ataste.html

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>> I am watching a show called Taste This. Not sure who the male chef
>> is but he is doing pub food. He made chili. Said that every pub in
>> Scotland serves a good chili. I did not know this! He made it in a
>> skillet and said that you start with a good chili oil which you can
>> make yourself. He sprayed it from a bottle. From there he lost me. He
>> used sausages and other meats in there and said that he will not
>> use kidney beans because they have a tough outside. I can't remember
>> now what beans he used. Maybe black. I just sat there thinking... They
>> do not! Have a tough outside that is. They re my favorite
>> beans for chili. He also topped the finished chili with cubes of 1-5
>> year aged sharp cheddar. His chili does not look like any chili I've
>> seen.
>> But my question is... What is chili oil? And do you put it in your
>> chili?
>
> I don't think chili oil has anything to do with what most of us think of
> as chili - chili oil is Chinese, at least what I've used. Not that you
> couldn't use it in chili...

That's what I thought. Hmmm... Thanks!

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> On 10/15/2013 9:13 AM, Ophelia wrote:
>> >
>> > "Steve Freides" > wrote in message
>> > ...
>> >> Julie Bove wrote:
>> >>> I am watching a show called Taste This. Not sure who the male chef
>> >>> is but he is doing pub food. He made chili. Said that every pub in
>> >>> Scotland serves a good chili. I did not know this! He made it in a
>> >>> skillet and said that you start with a good chili oil which you can
>> >>> make yourself. He sprayed it from a bottle. From there he lost me.
>> >>> He used sausages and other meats in there and said that he will not
>> >>> use kidney beans because they have a tough outside. I can't remember
>> >>> now what beans he used. Maybe black. I just sat there thinking...
>> >>> They do not! Have a tough outside that is. They re my favorite
>> >>> beans for chili. He also topped the finished chili with cubes of 1-5
>> >>> year aged sharp cheddar. His chili does not look like any chili I've
>> >>> seen.
>> >>> But my question is... What is chili oil? And do you put it in your
>> >>> chili?
>> >>
>> >> I don't think chili oil has anything to do with what most of us think
>> >> of as chili - chili oil is Chinese, at least what I've used. Not that
>> >> you couldn't use it in chili...
>> >
>> > Does it contain chili from peppers?
>> >
>> >
>> It would seem so. And definitely not what I would consider "Scottish
>> cooking". Once again, some people listen too much to what television
>> "chefs" have to say.
>
> Having lived in Scotland for over 40 years I was curious enough about
> his claim , to look up the TV program (and chef).Chef Joseph is an
> American and I would bet he has never been to Scotland. If he had he
> would know chili is certainly not served in every Scottish pub.
>
> As for his recipe, I've never encountered such a mishmash anywhere in
> Britain . So don't go blaming Scotland for that "sausage, chili oil, and
> cubes of cheese" crap. The common version of the dish here, is made with
> beef, onion, tomatoes, chili, kidney beans, garlic and herbs.
>
> Janet UK

Thanks! That's how some of us make it here.

"ViLco" > wrote in message
...
> dsi1 wrote:
>
>> Chili oil, as I know it, is an oil infusion of dried chili pepper.
>> It's a clear reddish orange liquid and has some sesame oil. I've seen
>> it on tables of Japanese curry shops and it adds some zing to curry
>> and rice. I have a bottle of the stuff at home and use it for frying
>> but using it that way tends to make everybody in the house cough.
>
> Two months ago I slightly boiled a red pepper in order to soften it and be
> able to work it, the air in the kitchen became toxic in a few minutes.
> Wuìhen I deemed it was done I entered the kotchen with a towel on my
> mouth, turned the fire off and open the window. It took like 10 minutes to
> get totally rid of the coughing effect in the air

We had a Thai neighbor in CA. I'm not sure what she did with the chilies,
but the air got like that. She had me take the kids to my house or outside
until the air cleared.

"sf" > wrote in message
...
> On Tue, 15 Oct 2013 04:20:54 -0700, "Julie Bove"
> > wrote:
>
>> But my question is... What is chili oil? And do you put it in your
>> chili?
>
> There are lots of recipes... it's hot chilies steeped in oil. I think
> of it as being an Asian ingredient, probably because I buy mine at
> Asian stores and also see it in the Asian section of a regular grocery
> store. I suppose you could make it and it would be as simple to make
> as pepper vodka, but I don't because it's so easy and cheap to buy.

Thanks! That's what I thought.

"Ophelia" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Tue, 15 Oct 2013 04:20:54 -0700, "Julie Bove"
>> > wrote:
>>
>>> But my question is... What is chili oil? And do you put it in your
>>> chili?
>>
>> There are lots of recipes... it's hot chilies steeped in oil. I think
>> of it as being an Asian ingredient, probably because I buy mine at
>> Asian stores and also see it in the Asian section of a regular grocery
>> store. I suppose you could make it and it would be as simple to make
>> as pepper vodka, but I don't because it's so easy and cheap to buy.
>
> You told me chili sauce isn't hot??

American stuff is not. Asian is.

On Tue, 15 Oct 2013 14:45:48 -0700, "Julie Bove"
> wrote:

> The common version of the dish here, is made with
> > beef, onion, tomatoes, chili, kidney beans, garlic and herbs.
> >
> > Janet UK
>
> Thanks! That's how some of us make it here.

Ditto, only I'd say "a lot" of us.

--
Food is an important part of a balanced diet.

On Wed, 16 Oct 2013 13:12:31 +1100, John J > wrote:

> On Tue, 15 Oct 2013 18:33:40 +0100, Janet > wrote:
>
> >
> > Having lived in Scotland for over 40 years I was curious enough about
> >his claim , to look up the TV program (and chef).Chef Joseph is an
> >American and I would bet he has never been to Scotland. If he had he
> >would know chili is certainly not served in every Scottish pub.
>
> But what about Scotch bonnet oil?

LOL! That would be a good one, but most of his customers would be
more like Ophelia than someone who revels in inflicting intense pain
on their mouth.

--
Food is an important part of a balanced diet.

On 2013-10-15 19:26:33 +0000, dsi1 said:

> On 10/15/2013 6:36 AM, gtr wrote:
>>
>> Well maybe someone's faile experiment isn't really the "sweet spot".
>> Chili oil is also a condiment that sits on all the tables in Vietnamese
>> and many Chinese restaurants. That variety is less "pure" and has chili
>> flakes in the oil.
>
> I've had that stuff in VN restaurants. It's sort of like mud except
> it's the good kind of mud.

I've had many different ones. I get the impression that they all make
their own.

> The most wonderful stuff that I ever had was at when I had some fast
> food Japan style curry at Shirokiya in Hawaii. There was a jar of dark
> blood red muck on the counter that was labeled HOT HOT! The guy behind
> the counter seemed unprepared when I requested some of it. It looked
> like he was sizing me up. Anyway, I have no idea what was in it but it
> had a slow burn that ramped up to a high level and then dissipated.
> Very cool! I don't know what was in the stuff but it had the intense
> dusty heat of cumin. It brought tears of joy and pain to my eyes. That
> was the best chili oil I ever had and I never saw it again.
>
>>
>> Chili is piquant and spicy, so yes some people want to eat it.
>>
>
> The idiomatic local table condiment in Hawaii is chili pepper water.
> The locals would say "chili peppa wadda." It is essentially the small
> Hawaiian chili peppers infused in water with vinegar and salt. The old
> Hawaiian guys make it. I'm more of a Sriracha kind of guy.
>
> http://the.honoluluadvertiser.com/ar...l13ataste.html

Yeah, we discussed this stuff a few months ago. It's in many of the
Vietnamese joints, but I've never tried it. In my experience it is
slices of serrano peppers.

On 2013-10-15 18:43:30 +0000, sf said:

> On Tue, 15 Oct 2013 18:20:12 +0100, "Ophelia" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 15 Oct 2013 04:20:54 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> But my question is... What is chili oil? And do you put it in your
>>>> chili?
>>>
>>> There are lots of recipes... it's hot chilies steeped in oil. I think
>>> of it as being an Asian ingredient, probably because I buy mine at
>>> Asian stores and also see it in the Asian section of a regular grocery
>>> store. I suppose you could make it and it would be as simple to make
>>> as pepper vodka, but I don't because it's so easy and cheap to buy.
>>
>> You told me chili sauce isn't hot??
>
> It's not sauce, it's a "flavored" oil.

But yes, chili sauce (like Heinze Chili Sauce) isn't very hot. It's
"spicy" I guess.

On Tue, 15 Oct 2013 20:23:08 -0700, gtr > wrote:

> On 2013-10-15 18:43:30 +0000, sf said:
>
> > On Tue, 15 Oct 2013 18:20:12 +0100, "Ophelia" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >>> On Tue, 15 Oct 2013 04:20:54 -0700, "Julie Bove"
> >>> > wrote:
> >>>
> >>>> But my question is... What is chili oil? And do you put it in your
> >>>> chili?
> >>>
> >>> There are lots of recipes... it's hot chilies steeped in oil. I think
> >>> of it as being an Asian ingredient, probably because I buy mine at
> >>> Asian stores and also see it in the Asian section of a regular grocery
> >>> store. I suppose you could make it and it would be as simple to make
> >>> as pepper vodka, but I don't because it's so easy and cheap to buy.
> >>
> >> You told me chili sauce isn't hot??
> >
> > It's not sauce, it's a "flavored" oil.
>
> But yes, chili sauce (like Heinze Chili Sauce) isn't very hot. It's
> "spicy" I guess.

And your point is? Heinz is regular, not very good, American style
chili sauce (which is nothing like an Asian chili oil).

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 15 Oct 2013 14:45:48 -0700, "Julie Bove"
> > wrote:
>
>> The common version of the dish here, is made with
>> > beef, onion, tomatoes, chili, kidney beans, garlic and herbs.
>> >
>> > Janet UK
>>
>> Thanks! That's how some of us make it here.
>
> Ditto, only I'd say "a lot" of us.

Texans don't use beans.

On Tue, 15 Oct 2013 22:02:57 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 15 Oct 2013 14:45:48 -0700, "Julie Bove"
> > > wrote:
> >
> >> The common version of the dish here, is made with
> >> > beef, onion, tomatoes, chili, kidney beans, garlic and herbs.
> >> >
> >> > Janet UK
> >>
> >> Thanks! That's how some of us make it here.
> >
> > Ditto, only I'd say "a lot" of us.
>
> Texans don't use beans.

I consider them odd.

--
Food is an important part of a balanced diet.

In article >,
says...
>
> On Tue, 15 Oct 2013 18:33:40 +0100, Janet > wrote:
>
> >In article >,
> >says...
> >>
> >> On 10/15/2013 9:13 AM, Ophelia wrote:
> >> >
> >> > "Steve Freides" > wrote in message
> >> > ...
> >> >> I don't think chili oil has anything to do with what most of us think
> >> >> of as chili - chili oil is Chinese, at least what I've used. Not that
> >> >> you couldn't use it in chili...
> >> >
> >> > Does it contain chili from peppers?
> >> >
> >> It would seem so. And definitely not what I would consider "Scottish
> >> cooking". Once again, some people listen too much to what television
> >> "chefs" have to say.
> >
> > Having lived in Scotland for over 40 years I was curious enough about
> >his claim , to look up the TV program (and chef).Chef Joseph is an
> >American and I would bet he has never been to Scotland. If he had he
> >would know chili is certainly not served in every Scottish pub.
>
> But what about Scotch bonnet oil?

That's not served in Scottish pubs either :-)

Janet.