How To make Seven Pepper Chili Part 1

Dried Chili Peppers | Best Peppers for Cooking

I'm sharing my favorite dried peppers. These add so much great flavor to your dishes and sauces and I recommend experimenting with all these chili peppers.
#mexicanchilipeppers #driedpeppers #chilipeppers

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Editing: Andy Mercs

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Pepper Belly Pete Chili #cooking #food #chili #fyp

EASY VEGAN EVIL CHILI PEPPER RECIPE #veganrecipes #vegetarian #chili #chinesefood #cooking #pickled

'Pepper X' Creator Ed Currie Tastes 10 Of The Hottest Peppers in the World | Epicurious

Smokin’ Ed Currie, founder and president of PuckerButt Pepper Company, visits Epicurious to taste and rank 10 of the hottest chile peppers on the planet. As the pepper breeder who created the famous Carolina Reaper and a professional hot sauce maker, Ed knows a thing or two about flavor complexity and heat. See where each of these 10 peppers rank in his expert opinion.

Director and Coordinating Producer: Tommy Werner
Director of Photography: Joel Kingsbury
Editor: Boris Khaykin
Host and Expert: Ed Currie

Director of Culinary Production: Kelly Janke

Culinary Producer: Jeannie Chen
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator + Associate Producer: Elizabeth Hymes

Camera Operator: Kyle LeClaire
AC: Tony Aviles
Audio: Rachel Suffian
Production Assistant: Alexia Hall

Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Vivian Jao, Liz Tarpy

Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

--
0:00 It’s Getting Hot In Here
0:31 Jalapeño
1:44 Orange Scorpion
3:41 Carolina Reaper
6:12 Peach Ghost
7:31 Chocolate Bhutlah
9:57 Red Scotch Bonnet (Crossed With Carolina Reaper)
12:00 Habanero
13:35 Cayenne
15:00 Fresno
16:48 Mustard Apocalypse
19:25 No Need For That, Thanks


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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

HOT SAUCE! 10 Month Ferment, 7pot Brainstrain Yellow and Pear chilli sauce

Making fermented hot sauce with 7Pot Brainstrain Yellow and Pears, both grown in my garden. This is the last fermentation from my 2017 season. It has been fermenting since August 2017, so 10 months!

Looking forward to doing loads more sauces at the end of the 2018 season!

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Korean Fire Chicken - BULDAK!

Buldak is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese. It's perfect for the spicy version. This is my homemade buldak recipe. Extra spicy!

TIMESTAMPS

0:00 Korean Fire Chicken
0:33 Important Ingredients
1:16 Chicken & Marinade
3:45 Get Cooking!
4:21 Beautiful!
5:03 Cheese?
6:16 Taste
6:41 Final Thoughts/More Recipes

THINGS YOU’LL NEED:
1.5 pounds boneless chicken thighs chopped into bite-sized pieces (you can use chicken breasts)
1/4 cup gochugaru Korean hot pepper flakes
¼ cup gochujang I use the hot variety
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 tablespoon rice syrup or use honey or corn syrup
2-3 spicy Korean chili peppers chopped (or use other small spicy red chilies)
6 large garlic cloves minced
2 teaspoons grated ginger
Salt and black pepper to taste
1/4 cup water or chicken stock
2 cups mozzarella cheese shredded (optional)
For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes

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I had so much fun making this! What other videos would you like to see?

-Mike

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