The Accidental Scientist - The Science of Cooking

03/30/10 at 02:28:44

cherry007 Offline
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it's sounds like one kind of Chinese foods named' huoguo'.it's English name is pot .

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Reply #1 - 03/30/10 at 04:02:55

asdasd123 Ex Member

I like to eat chili

Also learned how to do such a delicious

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Reply #2 - 04/24/10 at 10:08:00

przemski2534 Offline
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wow that is a great share, thank you for this

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Reply #3 - 06/18/10 at 07:09:45

mclevan Offline
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I'm glad you could share the recipe. thanks

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Reply #4 - 09/09/10 at 09:42:11

Bob Porter Ex Member

I found this recipe a little more difficult to accomplish, but the time and effort was really worth it, it was delicious!

Thanks for sharing and keep the good ones coming

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Reply #5 - 11/10/10 at 05:59:07

eduis Ex Member

I don't know what to say, just thanks! Cool

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Reply #6 - 11/16/10 at 09:11:23

mydreadlocks Ex Member

My Jamaican grandmother omits spinach and has always used regular white potatoes instead of sweet. Does anyone know if added sugar on the palate (or lack thereof) affects the dish?

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Reply #7 - 11/17/10 at 01:41:57

billboy1001 Ex Member

I love chilli but cannot handle Scotch Bonnet !!!

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Reply #8 - 11/18/10 at 15:59:14

Cristi Offline
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I`m not a chilly lover but I have a couple of friends who are crazy about it. Thanks refried for your share!

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Reply #9 - 11/18/10 at 18:32:46

edhardy01 Ex Member

that looks very hard..
because there are so many things in it

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Reply #10 - 11/23/10 at 22:56:58

robertos Offline
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Thanks for sharing.

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Reply #11 - 11/24/10 at 17:07:10

aimee2 Ex Member

Thanks refried that actualy sounds good. I will try this recipe and see if it is too hot or just right. habenaro can be too hot but sounds like you have things that redue the heat in the recipe.

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Reply #12 - 11/24/10 at 22:36:29

wickedman19861 Ex Member

Uhmmm, this recipe looks lovely, I hope my girlfriend will enjoy it.

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Reply #13 - 11/25/10 at 07:36:29

angusman Ex Member

Nice recipe and I'm sure it does the job on a chilly day, no pun intended.
Just the other day I made a very simple dish "Pepper Soup", the African way without some of the bits and pieces.
I used diced chicken, chopped onion, diced potatoes, garlic, tomato puree and of course....scotch bonnet peppers.

The trick is to make the mixture of puree and water quite light ie about one small tin only.

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Reply #14 - 11/26/10 at 01:22:05

davidsde Ex Member

Thanks refried that actualy sounds good. I will try this recipe and see if it is too hot or just right.

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