SMACS Muppet and Numpty corner
short and sweet for everyone this morning.
I however am very busy at work, but I have the ability to multitask so therefore I may be popping up with *random* statements maybe even a few recipes for those food lovers out there (ahem monkey)
I however am very busy at work, but I have the ability to multitask so therefore I may be popping up with *random* statements maybe even a few recipes for those food lovers out there (ahem monkey)
------------------------------------------------------------------------------------------ A pot of burning chillies sparked fears of a chemical attack on a busy shopping street, reports said.
Police closed off three roads and evacuated homes in central London as a cloud of noxious smoke filled the air.
But the source turned out to be some fiery food left cooking on a restaurant stove.
Firefighters wearing protective breathing apparatus were called to D'Arblay Street, Soho on Monday evening as members of the public were shepherded away. The specialist crews then broke down the door of the Thai Cottage restaurant.
They emerged around 7pm with a 9lb pot of chillies.
Staff at the restaurant said they were surprised by the reaction of the emergency services.
Chef Chalemchai Tangjariyapoon told The Times: "I was making a spicy dip with extra-hot chillies that are deliberately burnt.
"To us it smells like burnt chilli and it is slightly unusual. I can understand why people who weren't Thai would not know what it was. But it doesn't smell like chemicals. I'm a bit confused."
He was preparing Nam Prik Pao, a red-hot Thai dip served with prawn crackers, the paper said. The dip is prepared with garlic, shrimp paste, dried shrimp and vegetable oil.
A Scotland Yard spokesman said: "The street was closed off for three hours while we were trying to discover the source of the odour
Chef's spicy dip sparks terror raid - Yahoo! News UK
Winter White Chilli
1 lb lean ground pork (or beef)
1 medium onion, diced
1 Tbs ground cumin (again can add slightly more)
2 tsp chilli powder (you can add more)
1 can of white beans, drained
1 large can of sweetcorn, drained
1 1 1/2 pints of chicken stock
x diced chilies (can be red, green, yellow etc - x is qty)
you can also add some cayenne pepper as well for extra heat.
Now for the hard part
In large saucepan, brown pork/beef with onion, stir in cumin and chilli powder (and cayenne if added); stir well.
Bung everything else in, stirring well whilst doing so; bring to a boil, cover and simmer for 15-20 minutes.
Think I will try this tonight.
1 lb lean ground pork (or beef)
1 medium onion, diced
1 Tbs ground cumin (again can add slightly more)
2 tsp chilli powder (you can add more)
1 can of white beans, drained
1 large can of sweetcorn, drained
1 1 1/2 pints of chicken stock
x diced chilies (can be red, green, yellow etc - x is qty)
you can also add some cayenne pepper as well for extra heat.
Now for the hard part
In large saucepan, brown pork/beef with onion, stir in cumin and chilli powder (and cayenne if added); stir well.
Bung everything else in, stirring well whilst doing so; bring to a boil, cover and simmer for 15-20 minutes.
Think I will try this tonight.
