Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
Sentiment: POSITIVE
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
Recipes can be incredibly vague where chillies are concerned.
I love collard greens and sweet potatoes. But like, traveling, I'm always just looking for that thing where you feel like there's love in the food. Like one of the best things, in Brazil it's feijoada. I was in Tobago in the winter, and I had the best roti I've ever had, with curry goat.
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
It has long been known that if you want to see me turn into a raging, snarling beast, then all you have to do is use any combination of the words 'chill out,' 'chilling,' or - my maximum red rag - 'chillax.'
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
I've been seeing more and more Gardein soy chicken and soy beef products lately, and they're pretty darn good.
I grew up in Austria, and for me real comfort food is Wiener Schnitzel. Wiener Schnitzel and mashed potatoes because it reminds me of my youth... It reminds me when I grow up and it feels very comforting.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.