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[Ziusudra]

Well, I had to look up "scotch bonnet" and saw that wikipedia says:

Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units.

Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.

Although, those both ultimately cite the same page which puts them both in the same range - 350,000–855,000.

[Iduno]

Well, I had to look up "scotch bonnet" and saw that wikipedia says:

Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units.

Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.

Although, those both ultimately cite the same page which puts them both in the same range - 350,000–855,000.

Similar levels of spice, but I don't know about flavor. I know habanero goes great with citrus or fruit flavors, but I've never eaten a scotch bonnet.

[TD1]

Made apple and blackberry pie.

Yum.

[Iduno]

Made apple and blackberry pie.

Yum.

That does sound good. What kind of crust did you make?

[Iduno]

I made a jerk chicken pizza. It was fine, but not great. I need to make it spicier next time, which is easily do-able. The other issue will need a lot more effort, though.

Jerk seasoning is pretty much a thick and gritty paste that's supposed to stick to the chicken. It doesn't make a good sauce, which is something a pizza needs. I'm wondering if I should try to make the seasoning paste more of a sauce by adding something to it, or just try other types of pizzas instead.

Mango and habanero go great together, and both go well with chicken. Maybe some sort of pizza based on that?

[TD1]

Made apple and blackberry pie.

Yum.

That does sound good. What kind of crust did you make?

It was short pastry. I tend to make it with much less sugar than most (all that I've seen) recipes.

Yesterday was muffin day. I zested and squeezed an orange into the mix. Turned out well.

[Iduno]

I tried to find a way to improve the other half of the jerk chicken paste I made, so it would make a good pizza sauce. I checked about a dozen recipes for the sauce, all of which were for pizzas using a jerk chicken sauce. The internet was a mistake.

I added some tomato and water to the sauce to make it more liquid and less gritty.

It was short pastry. I tend to make it with much less sugar than most (all that I've seen) recipes.

Yesterday was muffin day. I zested and squeezed an orange into the mix. Turned out well.

I will have to try a short pastry next time I do pies. It sounds like a butter crust with maybe less effort? Orange muffin also sounds good.

[scriver]

I also like to jerk my chicken

[Iduno]

Success!

Some tomato paste and water made my jerk chicken paste into a sauce.


I can now recommend jerk chicken pizza.

Crust:
http://www.cookingforengineers.com/recipe/172/Pan-Pizza
For wheat dough, add 25% more milk/water, and 50% more oil. Also, note that this dough makes 2 pizzas. And also that you should kneed it much more if you plan on fermenting it (making a sourdough).

Chicken + Sauce:
https://myjamaicanrecipes.com/real-jamaican-jerk-chicken-recipe/
Throw ~1 tomato or can of tomato at it as well, it will be wetter, but that's good for a pizza. Habanero ~= scotch bonnet. Also, halve the amount of chicken. You want some sauce to cover the pizzas.
Blend the paste real good, because you don't need seeds changing the average level of spice.

Cook the dough a bit first. Either by putting it on a pizza stone while you make it, or partially baking it before you toss sauce and toppings on. Doesn't need much, just enough to make it possible to move without tearing.

Put some sauce in the middle, spread it with a spoon, repeat until all but the edges are sauced (you've seen a pizza), put ~1/3 of the cheese on it so the toppings don't pull off when you bite into it, put all of the toppings you want on (jerked chicken, bell peppers, maybe more onion? whatever), cover with the rest of the cheese. Bake at the highest temperature your oven will allow for 10-15 minutes. Pull out, and let it rest before enjoying (unless you like burning and degloving your mouth, I don't judge).

[Imic]

Frying up some black n’ white pudding for elevenses.

Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.

[Iduno]

Frying up some black n’ white pudding for elevenses.

Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.

Yes, but being with black pudding makes me wonder a bit much about what you made the white pudding out of.

[scriver]

White blood cells, of course

[GiglameshDespair]

Black pudding is made of blood.
White pudding is made of antiblood.

[scriver]

Reverse vampire blood

[nenjin]

Frying up some black n’ white pudding for elevenses.

Some people say that Black pudding is best enjoyed by people who don’t know how its made. I think that’s silly. If you’re going to eat animals every day, you should be able to accept where it came from, and at the end of the day, blood is perfectly edible, and if you’re going to waste it, you’re doing something wrong.

At the Pho place I go to (or went before they closed down indefinitely because of Corona), they'd serve me blood. They just pour in pipping hot broth and it cooks up very quickly into, well, cooked blood. It's great stuff. I agree that if you're going to eat meat, you might as well cut right to the source DA POWAH. Blood and Organ meats are something the average Western palette isn't wired for, but it's by far some of the most nutritious resources of the animal.