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Wherry
Joined: 12 Oct 2009
Posts: 42
Location: Suffolk
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 Posted: Wed Nov 11, 09 5:06 pm Post subject: |
 
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The best Bloody Marys I've ever had were made with chilli sherry as well as vodka so chilli vodka would be perfect I'd have thought. |
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Fee
Joined: 21 Mar 2005
Posts: 13925
Location: Surrey Heath
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| Posted: Wed Nov 11, 09 5:14 pm Post subject: |
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| Bebo wrote: |
I just made a bottle over the weekend. I'm hoping it gets extra extra hot. Then I'm going to feed it to my sister in law. She claims to like really hot stuff  |
I was going to suggest feeding it to somebody you didn't like, somebody with false bravado preferably 
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ros
Joined: 19 Jul 2005
Posts: 1790
Location: Beds
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| Posted: Wed Nov 11, 09 5:16 pm Post subject: |
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Sounds like a few drops would zing up a chocolate sauce very nicely
Chilli vodka truffles ? |
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Gervase
Joined: 17 Nov 2004
Posts: 6987
Location: Ceredigion, West Wales
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| Posted: Wed Nov 11, 09 5:23 pm Post subject: |
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| ros wrote: |
Sounds like a few drops would zing up a chocolate sauce very nicely
Chilli vodka truffles ? |
Mm, that sounds an excellent idea! |
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Shan
Joined: 13 Jan 2009
Posts: 783
Location: South Wales
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| Posted: Wed Nov 11, 09 5:33 pm Post subject: |
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Add some garlic and lemon zest and use it a marinade. |
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bring me sunshine
Joined: 13 Jan 2009
Posts: 1896
Location: Somerset
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| Posted: Wed Nov 11, 09 5:35 pm Post subject: |
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Can I borrow some to stop one of my sows chewing my wellies?  |
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Marts
Joined: 06 Sep 2005
Posts: 245
Location: London
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| Posted: Wed Nov 11, 09 6:51 pm Post subject: |
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If it´s ok mixed 50:50 just buy one more bottle of vodka and mix it all together.
Result - 2 bottles of acceptably hot chilli vodka  |
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Erikht
Joined: 08 Feb 2005
Posts: 3060
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| Posted: Wed Nov 11, 09 8:50 pm Post subject: |
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Most vodkas like this will improve over time. It could be a good idea to let the half bottle alone untill next year. |
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Pilsbury
Joined: 13 Dec 2004
Posts: 2389
Location: East london/Essex
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| Posted: Wed Nov 11, 09 10:42 pm Post subject: |
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make a sugar syrup with 500 g sugar and 500ml of water brought just to the boil and then allow to cool, use this to top up your 1/2 bottle for a spicy liqure |
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fatbloke
Joined: 22 Mar 2009
Posts: 65
Location: Sussex Coast!
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| Posted: Mon Nov 16, 09 2:59 pm Post subject: |
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One of your biggest problems is, that capsaicin (the hot bit) is a fatty alkaloid, and theerfore soluble in alcohol. In fact extracting it with vodka is one of the best ways to extract.
So, you have the choice of dilution - which still might be a bit "hit 'n miss" if you don't know which type of chilli it was or the likely amount of capsaicin they contained (most of which is in the "umbilical" - the white bit that connects the seeds to the flesh), or you can reduce it down to remove some/all of the vodka and make it into a chilli sauce or other recipe that contains chilli i.e. use the extract instead of chilli in the recipe
dunno if that's any use..... |
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wipka84
Joined: 07 Feb 2009
Posts: 208
Location: Essex, UK
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| Posted: Mon Nov 16, 09 3:51 pm Post subject: |
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Thanks for the suggestion, reducing it might be the best way.
Turns out the chillis the girlfriend bought were scotch bonnet, unbenownst to me at the time. Probably 4 went into the 750 ml bottle of vodka.
i am guessing thats a large amount of dilution to get it somewhere near drinkable?
Your last suggestion might be the best fix and a lesson learnt to not jump in with both feet but to check the chillis first. |
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Erikht
Joined: 08 Feb 2005
Posts: 3060
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| Posted: Tue Nov 17, 09 11:26 am Post subject: |
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You could make sweet pepper vodka, and mix the two. |
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fatbloke
Joined: 22 Mar 2009
Posts: 65
Location: Sussex Coast!
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| Posted: Mon Nov 23, 09 8:48 pm Post subject: |
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| wipka84 wrote: |
Thanks for the suggestion, reducing it might be the best way.
Turns out the chillis the girlfriend bought were scotch bonnet, unbenownst to me at the time. Probably 4 went into the 750 ml bottle of vodka.
i am guessing thats a large amount of dilution to get it somewhere near drinkable?
Your last suggestion might be the best fix and a lesson learnt to not jump in with both feet but to check the chillis first. |
ah ha! the old "Glaswegian head gear" eh? The third on my list of chillies if I want to do anything hot!
You're not the only one to make errors with chilli though.
Last years crop was rather late, so I was over run with chilli in a bit of a rush.
I removed the stalks, put the lot into the food processor and gave it a whiz, then the lot went into a 2 litre kilner type jar topped up with vodka.
By the time I was ready to do something with this, I strained the pulp off, then put it in a pan with 1 pint of water to try and get any extra colour/flavour, then it was re-strained and a tiny amount of pulp retained for some skin/seed in the end result. Then the rest of the extract/alcohol went into the pan and it was reduced to a low simmer for a couple of hours and then I just added some vinegar, olive oil and arrow root powder to thicken it some.
The result ?
about a litre and 1/4 of the hottest chilli sauce I've ever tasted ( the chillies were Dorset naga, Bhut jolokia, scotch bonnet and 3 or 4 other species that I can't remember).
What the hell am I going to do with that much? I'd have to run a chilli cafe for a year to use it up.... some will go as gifts etc but that only accounts for about 1/2 a litre..... and 3 or 4 drips is enough to give anything an exceptionally firey kick!
Hey ho! as you say, we live and learn.... |
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Pilsbury
Joined: 13 Dec 2004
Posts: 2389
Location: East london/Essex
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| Posted: Mon Nov 23, 09 10:19 pm Post subject: |
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I would buy a bottle, as would bloke of the telly, or i wolud swop you for some of the resulting inferno Mushroom munchies and beef jerky that is the result of it
PM me if you want to know more. |
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ros
Joined: 19 Jul 2005
Posts: 1790
Location: Beds
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| Posted: Tue Nov 24, 09 9:23 am Post subject: |
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and did you try the chocolate truffles ? |
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