Sean Evans on LinkedIn: Why Doritos Liquor Is Conceptually Great But Doesn’t Deliver (2024)

Did you know there's a unit to measure the Spiciness of a Chili?🌶🌶🌶👉Its called Scoville Heat Units (SHUs).🌶📏How does it measure.....spiciness 🤷♂️?👉It is based on the concentration of Capsaicin and related Capsaicinoids 👩🔬⚗(chemicals responsible for the heat/pungency/spiciness).👉And one of the world's spiciest Chilis is found in India. It is called BHUT JOLOKIA or otherwise known as Ghost Pepper. Found in Assam, the name Bhut Jolokia literally means Bhutanese Pepper.👉This pepper has 1,041,427 SHUs !!!🌶🌶🌶🌶🌶For comparison, regular everyday Green chili has about 1500 SHUs🌶Tabasco sauce has about 2500-5000 SHUs.🌶🌶Hence it is 200X-400X spicier than Tabasco sauce.Coming to its trade, India is the world's largest producer of the Devilishly spicy Chili exporting majorly to western nations including:👉United States👉Switzerland👉Canada👉Sweden👉Many restaurants have their own specialty spicy burger/sandwich 🥪🍔 with the Bhut Jolokia🌶 and customers have to sign a waiver📜🖋before ordering them. (To ensure restaurant has no legal liability in case of any mishaps)👉Many spicy eating competitions globally also use this chili to spice up their food.👉While it is a major export item, it is certainly also consumed within India as well. Being very famous in the northeast, it is used in many dishes in both fresh🌶 and powdered forms.👉It is also smeared across fences to keep the wild animals away from farmlands. 🐄🐘🐯 👉Indian law enforcement agencies now use Bhut Jolokia based non lethal weapons like pepper spray and Chili grenades as tools for crowd control.#chili #spice #bhutjolokia #pepper #culinary #lawenforcement #export #india PS: 1st time I'd heard about this chili is on the History TV18 channel's Modern Marvels show.

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via @PerilOfAfrica Rava upma: warm and savoury semolina: BBC Travel Method Step 1In a heavy-bottomed skillet, roast the semolina over medium to high heat for about 5 minutes, stirring continuously, until it looks sandy. Set aside on a plate. Step 2In the same skillet, heat the oil and temper with lentils, mustard seeds and asafoetida, followed by the chopped green chili, grated ginger […]

Check out my blog post#organicdals #moongdal

via @PerilOfAfrica Rava upma: warm and savoury semolina: BBC Travel Method Step 1In a heavy-bottomed skillet, roast the semolina over medium to high heat for about 5 minutes, stirring continuously, until it looks sandy. Set aside on a plate. Step 2In the same skillet, heat the oil and temper with lentils, mustard seeds and asafoetida, followed by the chopped green chili, grated ginger […]

via @PerilOfAfrica Rava upma: warm and savoury semolina: BBC Travel Method Step 1In a heavy-bottomed skillet, roast the semolina over medium to high heat for about 5 minutes, stirring continuously, until it looks sandy. Set aside on a plate. Step 2In the same skillet, heat the oil and temper with lentils, mustard seeds and asafoetida, followed by the chopped green chili, grated ginger […]

via @PerilOfAfrica Rava upma: warm and savoury semolina: BBC Travel Method Step 1In a heavy-bottomed skillet, roast the semolina over medium to high heat for about 5 minutes, stirring continuously, until it looks sandy. Set aside on a plate. Step 2In the same skillet, heat the oil and temper with lentils, mustard seeds and asafoetida, followed by the chopped green chili, grated ginger […]

via @PerilOfAfrica Rava upma: warm and savoury semolina: BBC Travel Method Step 1In a heavy-bottomed skillet, roast the semolina over medium to high heat for about 5 minutes, stirring continuously, until it looks sandy. Set aside on a plate. Step 2In the same skillet, heat the oil and temper with lentils, mustard seeds and asafoetida, followed by the chopped green chili, grated ginger […]

Peas Pulao or Matar Pulao (Simple Steps, DeliciousResults)

Which tortilla do you prefer? This is a good read to determine which is best for you.

I love prawns. I like having them raw, as part of a seafood platter or atop a mound of perfectly cooked pasta, like they do in seaside towns in Italy withgambero rosso (giant red prawns).I like them as a key ingredient of Asian salads. One of my go-to Burmese recipes is a prawn salad lightly sautéed with garlic and mixed with thinly sliced onions, chilli, and lashings of lime juice and fish sauce. I also grew up eating a lot of pungent, delicious, shrimp-paste stuff that many Westerners, including aficionados of the strongest blue cheese, find it hard to swallow. Whether this is due to cultural snobbery or because it is truly an acquired taste, is another matter. All of this to say crustaceans are a big part of my diet, which means I have strong emotions about this week’s issue. The specific story is about Indian shrimp that are exported to the U.S. but the problems - labour exploitation, auditing loopholes, lax enforcement of food safety rules, etc - are rampant throughout the global seafood supply chain. https://lnkd.in/g3T83mnR

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