ajcnx Posted March 15, 2010 Share Posted March 15, 2010 Does any one know where I can buy 357 Mad Dog Silver 750,000 Scoville or something simmilar to that in chiangmai Link to comment Share on other sites More sharing options...
whiterussian Posted March 15, 2010 Share Posted March 15, 2010 You could try asking Rob here: http://www.thaipepperproducts.com/peppers.html Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted March 15, 2010 Share Posted March 15, 2010 You could make it yourself. I start with a typical Thai seafood chilli dip, add some tomato ketchup (for color and consistency more than anything else) and a handful of habanero peppers. ( These take 4 months to grow, though. ) Link to comment Share on other sites More sharing options...
whiterussian Posted March 15, 2010 Share Posted March 15, 2010 Whats is "a typical Thai seafood chilli dip" Is that the gloopy clear sauce - with red flakes? Nali, my fave from Africa. Link to comment Share on other sites More sharing options...
dave2 Posted March 15, 2010 Share Posted March 15, 2010 whiterussian. re .... Is that the gloopy clear sauce - with red flakes? they serve sachets of that stuff with the 29 baht fish ring from KFC ! mmmmm delish : ) dave2 Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted March 15, 2010 Share Posted March 15, 2010 (edited) Whats is "a typical Thai seafood chilli dip"Is that the gloopy clear sauce - with red flakes? No, that's horrific stuff, more sweet and gloopy than anything else. That's typically called dipping sauce for chicken, though it's also served with things like fried battered shrimp and fried spring rolls. This one, avoid: Seafood dipping sauce is less sweet, and more spicy. Get it: Note that there's another horrific 'avoid-at-all-costs' chilli sauce in Thailand, that's the Sriracha Sauce, typically served with fried omelettes. (Nothing good ever came from Sriracha. ) An issue that I have with many Western 'super-spicy' hot sauces is that they contain cups full of vinegar, making them more sour than spicy so it doesn't really go well with anything anymore as they completely take over anything they touch. I need to work on a sauce that has an interesting balance of other flavours, in addition to being insanely hot, preferably with a 'delayed action' that you get with many habanero type chilies. Something you'd consider 'fresh & pleasant' tasting, seconds before it rips your head clean off. Edited March 15, 2010 by WinnieTheKhwai Link to comment Share on other sites More sharing options...
dave2 Posted March 15, 2010 Share Posted March 15, 2010 WTK. re ..... Nothing good ever came from Sriracha ...... uhhhh this little beauty is from sri racha tiger zoo ! enjoy .... dave2 Link to comment Share on other sites More sharing options...
WinnieTheKhwai Posted March 15, 2010 Share Posted March 15, 2010 (edited) Umm, ok I'll make an exception for the animal, but of course the tiger zoo itself is not without controversy. (But let's not debate that here. ) Edited March 15, 2010 by WinnieTheKhwai Link to comment Share on other sites More sharing options...
dave2 Posted March 15, 2010 Share Posted March 15, 2010 WTK. re ... the tiger zoo itself is not without controversy. (But let's not debate that here. fair comment .... but you have got to accept ... that is one beautifull animal / tiger ! dave2 Link to comment Share on other sites More sharing options...
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