Happy Halloween! Well, a day late, but I started this post yesterday and then got waylaid.
First things first: yummy discovery, care of Christian, who posted a photo of the Chinese
junkstreet food goodie he had a few days back and which I then needed to try. Jianbing.
Basically, a wheat flour crepe, with a fried egg coating…and inside a bit of ginger chicken, a spicy garlic sauce and a crunchy fried cracker to make the eating experience especially toothsome. Pour some nice ginger vinegar sauce on top and you are good to go. Very tasty – being served up at LeDu at Karlsplatz, just a couple S-bahn stations from where I work. But I went over there Monday, a day off – yes yes yes…I am finally getting some holidays, a big relief – during my shopping and running around. There are a couple of them apparently, scattered around Munich. Le Du’s, I mean.
And they must have inspired (?) my dinner this evening. The whole food wrapped up in a pancake thing. I had a craving for Indian food – because of the second source of inspiration, which came from the NYTimes’ special food article for Diwali, where they must have posted about 30 really good recipes for various dishes. And then there was the third inspiration. The Ghosts.
Namely, the Carolina (Ghost?) Reapers, given to me by my friend, Kurt, who knows I like a challenge.
Look at those babies! Cute! So cute. And so deadly. These are currently the HOTTEST pepper in the world. People try to eat these things whole and go to the hospital.
I cut one of the itty bitty ones Kurt gave me in half and then in half again. See. No, I didn’t dare to put that in my mouth. I lightly crunched a sliver of that between my two front teeth to see how bad it would be. I spit it out after about 5 seconds and went to find a cracker. It was that bad. But they were indeed very flavorful, if insanely hot. You breath fire for a few minutes, but it is a very fragrant sweet sort of fire. You don’t know what I am talking about…yeah, well, come over for a pepper, needless to say, they are not going very fast. But they’re keeping well.
But….a little bit went into a dish of dal. A bit went into some sauteed cauliflower….a whole small one went into my pressure-cooked chicken. And all in all, we were not gasping for breath at the end of my meal.
After cooking the chicken, I broke it down into bits and cooked it with some onions and herbs,
Defrosted some pizza dough and turned it into fake naan…
And served it up with the cauliflower, dal, some yogurt and an apple and tomato salsa for some Indian Burritos (patent pending 😉 )
Which were quite ok.
How’s that for cooking with ghosts?