Mrkim Report This Comment Date: December 15, 2012 01:20PM
Looks interesting, what is it besides fries, peppers, sour cream and cheese
PS: They get serious points for usin fresh peppers BTW
Edited 1 time(s). Last edit at 15/12/2012 01:21PM by Mrkim.
fossil_digger Report This Comment Date: December 15, 2012 03:15PM
mmmm, chili cheese fries. hold the peppers and add onions and mushrooms.
*slurp*
woberto Report This Comment Date: December 16, 2012 02:47AM
Chilli fries aren't common in Australia.
But I like the sour cream and fresh chilli touch on this one.
fossil_digger Report This Comment Date: December 16, 2012 02:56PM
i eat 'em all the time...a bag of crinkle cut french frys, 2 cans of chili, log
of cheese, and a fork. *slurp*
BlahX3 Report This Comment Date: December 16, 2012 04:16PM
I'm sure your girl appreciates the gas music from Uranus at night too.
pulse Report This Comment Date: December 17, 2012 08:33AM
Woberto, I can name a few places in the CBD that do chilli fries.. but yes it's
not as common as it damn well should be.
Everything should have chilli. Although these ones look decent, I have to
criticise them for not looking very hot.
Maybe I need to bust out my
ghost
chilli on them..
pulse Report This Comment Date: December 17, 2012 08:34AM
There's a little shop just up the road from me that does amazing chilli cheese,
too.
Fuck I love chilli
woberto Report This Comment Date: December 17, 2012 09:41AM
Danny's Diner had 'em back in 2006 when I lived near St Kilda.
I hear it's a dump now.
pulse Report This Comment Date: December 17, 2012 10:12AM
I used to go to the original Danny's when I worked in North Fitzroy, back when
you'd get served by Danny at 3am (I lived near it too).
The St Kilda Danny's is gone now, it's some dirty looking chinese fish and chip
shop again. I never actually went there as Danny's, despite living a 10-15 min
walk from the place. Probably should've, I liked the original place but from the
urban spoon reviews it didn't live up to the hype in St Kilda.
I've still got Greasy Joes in Acland St though
Mrkim Report This Comment Date: December 18, 2012 05:41AM
Hey pulse, how'r your ghost chiles doin? Mine finally bore some small 1"
diameter peppers just before winter set in. They have some heat but nowhere
near what I'd expected, though none of 'em ever matured to the point where they
turned colors either, as they were still green.
I only have one surviving plant but I have it in the house and hope I can keep
it alive till spring. I read they really take off the 2nd year
Here ya can find all varieties of chili cheese fries all over the place though
most are mediocre at best and use el cheapo canned chili, processed wanna be
cheese and pickled peppers if they offer any at all .... Yuk!
I'm hopin I can wrangle some venison from one of the cats at work and whip up
some wicked chili. Def worth a try if you've never had it, most especially
since it's almost completely greaseless
pulse Report This Comment Date: December 18, 2012 12:48PM
Plant is going well. It's heading towards the middle of Summer, and in the low
to mid 30s at the moment (celcius) so the temps are good. It's reached about
40cm or so high, no fruit yet though. Hoping to get _something_ out of it this
summer, but otherwise I guess as you say it'll go nuts next season. Fingers
crossed, honestly I don't know how long until I'd expect there to be any fruit,
though it's still growing out plenty of leaves so it's maturing.
If you have a good chilli recipe I'd be happy to check it out.
Canned/pickled chillis are no good at all, you need fresh always.
fossil_digger Report This Comment Date: December 18, 2012 03:28PM
Kim, you should have gotten the recipe for that mustard at the Chinese buffet
at the old house before you moved. that was the only thing i have seen that made
you sweat.
Mrkim Report This Comment Date: December 19, 2012 06:44AM
Mine didn start to bear anything till late fall here pulse, so keep the faith,
it might still do something!
After I posted yesterdee, when I went in my spare room to check on my chiles, lo
and behold 3 of my very small ghost chiles have turned orange, and a couple more
look like they will too .... woohoo
My cayennes did the best this year, bet I got at least 100 off the 5 or so
plants I had and some were like 4"/100mm long with great taste and a nice
bite. My jalapenos amd serranos weren't nearly as prolific and bore only like
1-1/2"/37mm long peppers but those lil suckers def had some KICK
For chili I usually just start off with a base of some Wick Fowlers 3 Alarm
Chili mix, 4 or 5lbs. of some good ground round steak (though venison is really
the best!) and a lb or more of ground chili meat, several hands full of various
peppers (shredded) and then add all kindsa crazy stuff to it. I like to add in
whole kernel corn, sometimes a can of refried beans to help thicken it up a bit
or even some English Peas for a bit of variety and I always cook it up then let
it simmer overnight to really let the peppers heat soak into all the goodies
really well!
BTW, right there with ya on the canned peppers, fresh are the only way I eat
'em. Years ago I did find one brand of canned peppers called Clemente Jacques
that actually had great taste without the typical vinagary taste canned peppers
have and had a nice bite, but I haddn seen 'em in a while.
Yeah fossil, that place had some wicked hot mustard! That stuff always seems to
hit me harder, or least in a very different way than do even really HOT peppers.
I really did love dippin my fresh jalapenos in it though, that was awesome
pulse Report This Comment Date: December 28, 2012 10:17AM
Motherfucking aphids! I go away for a couple of days over Xmas, get back and my
ghost chilli plant (and ONLY that one) was covered in the fuckers!
The plant looks so sick, it's lost heaps of leaves and I'm not sure it'll make
it. I've killed them all and given it some awesome fertilizer so hopefully it'll
come back but I will be pissed if it doesn't. That plant was expensive and I
really want ghost chillies!
Edited 1 time(s). Last edit at 28/12/2012 10:18AM by pulse.
