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Post by ThePieMan on Aug 3, 2017 12:55:23 GMT
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Post by ThePieMan on Sept 18, 2017 14:51:02 GMT
These guys are certainly having a bit of fun and hamming it up a bit, but there are some salient points about chilli variety and how it marries with the taste of the chicken that might be informative. What do you think?
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Post by Ken_Griffiths on Sept 18, 2017 16:30:53 GMT
I prefer to see a smaller amount of hotter red pepper as opposed to large quantities of milder red pepper. The red pepper powder tends to stay in the oil, even after paper-filtration and can soon spoil the oil after several uses, as it begins to burn as the oil is repeatedly used over. A less amount, but a hotter taste is my personal preference... makes my oil last far longer.
The published Joe Ledington recipe (aka - Eula Gordon's Recipe) with its 4 teaspoons of Paprika was totally 'oil-destructive' I thought. It was way too much Paprika in my humble opinion.
Today's tastes have most certainly changed and I can understand people wanting their food with even more chilli-heat added... my kids would definitely prefer their chicken that way.
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