Just like Grant Bowler’s pectoral muscles, my palate is getting spicier as time goes by (seriously, have you seen him in Outrageous Fortune? This is not the weedy guy who hosted The Mole any more!)
You couldn’t get anyone more adverse to hot, spicy food than me a few years ago. Then I accidentally consumed some sort of mysterious fishy curry which came close to causing internal bleeding, it was so hot; but it was brilliant! What had I been missing out on all this time?
When I cook at home nowadays, I do tend to go a little overboard with the hotter MasterFoods spices, no matter what I’m cooking. This does give Adam the figurative (and occasionally, literal) shits – but I maintain there’s NOTHING wrong with twenty tablespoons of paprika encrusting a roast chicken breast.
Tell you what, though – spicy spaghetti. Brilliant. Try it and thank me later (basically, just add a metric tonne of any spicy things you have lying around into your mince and go bezerk. Hysterically laughing at your partner’s sudden absence of all body hydration is optional).
Perhaps I’m just responding to some nefarious spice-based agenda trying to manipulate the market. After all, I do find it highly unlikely that there’s genuine consumer demand for chili flavoured Tim Tams. Before I know it, I’ll be snorting chili flakes from some hooker’s butt while I scream at him to roleplay Grant Bowler.
{ 8 comments… read them below or add one }
I <3 chili Tim Tams!
As a New Zealander, naturally I am offended that Grant Bowler is now playing an Australian on Ugly Betty, but that will not stop me from giving you my favourite carby recipe.
Put a finger-to-thumb size of spaghetti on to boil in some very salty water (your ratio depends on your hunger). Slice up a couple of garlic cloves into very very thin slices. Put a teaspoon or so of butter into a frypan and add the garlic. Cook it at medium temperature until the garlic is melty. Or you can just use olive oil, but you will need to be careful with the heat cos it will burn easier than butter. Let the garlic simmer in your tasty tasty fat for a while, until the spaghetti is almost done. Add a buttload of chilli flakes, or if you don’t have any, wait. Drain the spaghetti when it’s al dente, and toss it in the pan with extra olive oil, freshly chopped herbs if you like, or cheese like feta or camebert if you like, and perhaps some nuts, if you like, and chilli powder. The key ingrediants are the oil, garlic and chili. Add a little extra oil, let it glisten, and add salt and pepper to taste. Mmm carby.
Jesus. Now I’m really ready for a second dinner.
Second Dinner! It’s what hobbits do! And hobbits are from NZ! Therefore that’s double proof that Grant Bowler is an NZer!
Ew Masterfoods spices, do yourself a favour and go to an Indian/Asian shop. You wind up buying like a kg for what you pay for in one of those tiny jars.
…don’t get me started on chilli flavoured tim tams.
My housemate has taken to buying several spicy sauces and powders from a South African website (which I can’t tell yet whether that means it’s better quality, or just more dangerous); including a habanero sauce and some kind of yellow spicy salt thing; which we now add to EVERYTHING.
Seriously, I’ve done spicy spaghetti, it’s fantastic. And also every casserole, stir fry, chili con carne (obviously), and roasted and/or barbecued meat has benefited from the addition of hotness.
THERE IS NOT A SINGLE MEAL THAT CAN NOT BE IMPROVED BY THE ADDITION OF SPICE AND HEAT.
Except beef stroganoff. Don’t do it on beef stroganoff.
(And I liked the chili Tim Tams, in a weirdly perverted way.)
why is this post not supported with a picture of grant bowler! i feel like i’ve been cheated and that i clicked over here from my reader FOR NO REASON!!!
also, not a mention of SPICY NOODLE!
you are letting me down jebjeb! :)
I did more than add a photo, I added a link to a Google image search of Grant for maximum enjoyment! I just can’t figure out how to get the links to underline on here because I’m such a n00b, so it’s not obvious :P
Spicy Noodle is well and good if you want to maximise the value of your health insurance.