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Throw them away, but only because I've had the perception that they'll be particularly hot and I've ruined a few dishes by over doing it on the chilli.
One thing is for certain, don't go for a slash before washing your hands...
it depends how hot the chillies are and how hot you want the dish to be. generally seeds add heat rather than any flavour.
And so as the loose-bowelled pigeon of time swoops low over the unsuspecting tourist of destiny, and the flatulent skunk of fate wanders into the air-conditioning system of eternity, I notice it's the end of the show
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Twtd amateur cooks on 15:17 - Feb 8 with 2252 views
Depends how hot the chilli is, and how hot I want the meal, but more often than not leave them in as I like spicy food. Not stupid spicy though, still want to taste the dish.
I was born underwater, I dried out in the sun.
I started humping volcanoes baby, when I was too young.
Twtd amateur cooks on 15:16 - Feb 8 by clive_baker
Throw them away, but only because I've had the perception that they'll be particularly hot and I've ruined a few dishes by over doing it on the chilli.
One thing is for certain, don't go for a slash before washing your hands...
I do this as well, but I dunno why, I LIKE food that causes pain....
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Twtd amateur cooks on 15:22 - Feb 8 with 2219 views
Depends how hot the chilli is, and how hot I want the meal, but more often than not leave them in as I like spicy food. Not stupid spicy though, still want to taste the dish.
Completely this. I tend not to as a rule but if I'm cooking for people with milder tastes then it's only polite to remove the seeds, innit.
Those maniacs who like the hot sauce stuff are another level entirely, not my bag at all!
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I grew some scotch bonnets which burned my fingers when I was chopping them up, I usually keep the seeds but wear gloves when chopping hotter chillies.
Twtd amateur cooks on 15:16 - Feb 8 by clive_baker
Throw them away, but only because I've had the perception that they'll be particularly hot and I've ruined a few dishes by over doing it on the chilli.
One thing is for certain, don't go for a slash before washing your hands...
A nice technique is to pierce the chilli a few times and add it to a slow cooked dish. Then fish it out at the end. Gives you all the flavour and a good wallop of heat.
Best with scotch bonnets, especially if you can’t handle the full ting.
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Twtd amateur cooks on 20:07 - Feb 8 with 1830 views
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