This is another thread I have been following closely as I cannot get the 'heat' when I bulk cook that I do from 1-2 serving dishes, trust me I have tried.  I used to be able to make a minced beef chilli that had you sweating before you tasted it (but it didn't make your mouth numb) so I guess my taste senors are just desensitised after so long.

However, I do get what SS is saying, in the same way I get that we use 'Double concentrated' tomato puree in a large number of the recipes provided.  I can't argue whether single concentrated has less oil but more water or whatever else might be in the production of double concentrated tomato puree but it is different to a tin of chopped tomatoes.

So, given compaction or whatever, I can understand that a measure by volume of 5ml 'loose powder' might be different in strength to 5ml 'packed powder'.

I have lots (a dozen, maybe two at least) of jars, filled with powders and whole grain spices and they hold either 200g, 400g or 800g but when refilling, I often have to 'hammer' them quite repeatedly on my work top to make room for the last few grammes (except the Cassia Bark).

This is a very interesting debate, thank you to all that are contributing.

BAJ

Now you got me again.

In the warmer months (soon), I make Nacho's by the plate (11" plates) but very simple, Chilli chips, hot salsa sauce, chopped chillis (usually my home grown, hence the timing of when I make the plates), thin sliced cheddar and topped with Mozzarella, oven baked for 30 minutes on a low heat and served with Sour Cream and chive dip.  If I remember this thread, the next time I make a plate, I will eloborate and maybe add a picture or two.  For now, my mouth is watering and realising I don't have all the ingredients.  Thanks! 

BAJ

Indeed it is that time and I have also been considering for the last 2 weeks, which plants to grow this year (in 12" high pots, on a south facing windowsill, behind double glazing), if only I had a greenhouse, or a poly tunnel, or couple of acres...

I have my regular 'go to' favourites (Pictured below), which I have bought in places such as supermarkets, DIY stores and garden centres.

When I am deciding which to grow, it is about what do I intend to use them for, what am I cooking, how many do I want, what heat factor and what will the wife find most pleasing to look at - I still have not decided, I have a week or two more before it gets too late I think.

- The 'Paper Lantern' are hot-ish and defintely should not be harvested until the skin begins to shrivel, plants last 8 months.
- The 'Pinocchio's Nose' never get chance to ripen to red and I can eat them fresh from the plant, plants will last 12 months but even with feeding, fruit will reduce in size.
- The Patio 'Super Chilli' are abundant, quite hot once red and colourful for in the window (brownie points), plants will last 12-14 months.
- I have never had any luck with the Fresno but I have grown the Red Cherry.  Very slow growers (2 crops per season), very low yield with 7-8 fruit at a time (usually have to grow 3-4 plants at once, takes up the whole window, no brownie points) but they are hot and when sliced fresh from the plant, they will stain anything, gloves are strongly suggested.  With a little care, replanting in fresh soil during the winter and feeding during the rest of the year, I have grown these plants for 2-3 years (definitely no brownie points).

Hopefully will give some suggestions.

Thank you Livo,

I like the spice but as you say, others don't. I add the cheese in a greater degree for those that prefer less heat and vice versa.  I also find it helps to 'bind' the filling and soak up some of the water released from fresh vegetables but it does depend on the cheese as some can release quite a bit of oil themselves when melted.

I have used more Oregano and Cumin in the past but toned them both down so as to not be overpowering.

I hope you enjoy and I hope everyone will let me know what you think/would suggest different.  I have never found 'the perfect' recipe for anything as we are all different but I love trying.

BAJ

It was time for me to make one of my family staples (well for my son and me anyway) and I would like to share.

I know a lot of this is not 'cooking' and shop bought but I find it consistent to use these products, you don't have to.

Ingredients

1kg Chicken Breast
1 tablespoon hot chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons black pepper
3 teaspoons onion powder
3 teaspoons ground cumin
3 teaspoons crushed red pepper flakes
1/2 teaspoon sea salt
300g Hot Salsa Sauce (you can make your own but for consistency I use shop bought jars)
about 200ml-300ml of cold water (enough to cover the chicken)

Method

I mix all the powders together.
Place the chicken in an oven proof dish, pour half of the mix over them to coat.
Turn the chicken over and coat the other side with the last of the mix.
Pour the salsa over the chicken evenly.
Pour the water over until the chicken is covered (too little and the breast may dry out or burn, too much and you just have to cook longer)
Cover and place in the oven at 180C (350F, Gas Mark 4) for 1.5hrs.
Take from the oven and using a couple of strong forks begin to 'pull the chicken breast apart'.
Return to the oven and over the next 1-1.5hrs repeat pulling the breast apart until you are happy (Don't let it dry out but add water sparingly).
Eat hot in wraps, store in a sealed container in the Fridge for upto 7 days or freeze in small qty's for upto 3 months (depending on how much you want to use per serving - always reheat thoroughly to piping hot before wrapping).

Serving suggestions

I use Plain white flour wraps.
I take 4-5 heaped tablespoons of the chicken and I mix in Mature grated Cheddar cheese (as little/much as you like), heat and stir until the cheese is beginning to melt.
Add other things such as cooked rice (warmed), thin sliced strips of Green and Red Peppers, Spinach leaves, the list is endless.
Spoon out all of the fillings onto the wraps (depends how much you have added and how much filling you want in each) and fold.
I then warm the filled wraps in a microwave (timings will vary depending on your microwave's power rating and the number of wraps; 3 wraps at 700w go in for 1 minute).

All,

I have followed this since the first post and I think the question was asked and several answers were given, all of which seemed to conclude the discussion.

I am confused but also intrigued by the subsequent diversions that number many different topics other than the OP was about.

Increased Oil,
Scaling ingredients.
Increased cooking times.
Different cooking methods.
Increased sensitivity to 'heat'
Different expectations.
Other reasons.

I think it is time for this discussion to end and there is room for several other new threads to be started based on what has been contributed here maybe?

A few suggestions:
"Scaling of Spices"
"How cooking times effect Flavours/Spicing"
"Palate changes over time"
"What to drink/not to drink when eating a spicy dish"

etc.

Regards,
BAJ

Every birthday is reminding me it could be my last and so should be celebrated as such.  I have lost two friends since my 5-0 two years ago, one of whom was half my age but was still hit by the big C.

I make each one now as memorable as possible, started mid week with my father's birthday and will continue until at least Tuesday.. a little more work but I think more enjoyable than a pint in the pub.

Cheers!
BAJ

Well done Phil and congrats SS,

It has been interesting watching this procedure, akin to when I used to build/rebuild PC's, fresh installs of windows and forget to change the keyboard to Eng-GB, leaving it as Eng-US and then hear the screams of "My keyboard is not working!", simple things.  ;D

I have celebrated my Birthday with the family.

I have chosen my team to win the SuperBowl from the two remaining teams (the team I support have not been near it, except a couple of times, since 1985).

And as tradition has it (for the last 25+ years), I make a Large pan of HOT chilli, lay out a few bottles of Red, get out the ironing board and set it up at it's lowest level ready for when from my friends come down and we pair off to play Canasta whilst the game is on (if you have played the game, you will understand the ironing board, so many breaks, gotta have something else to do  ).

My new year really starts tomorrow.

BAJ

I saw this thread earlier and set the 2 episodes already aired to download.

I have been home a little while and started to watch the first one, only 7 minutes in and I am deleting them, why?

I do not agree with the 'for tv format' of using unnamed Garam Masala when she claims this is a favourite curry recipe and she "normally makes the Garam Masala herself", so this is not the same.
I have used Very Hot, Hot and Mild Chilli Powders.  I have an acid reflux problem. If I eat late in the evening, I can have a reaction at 6am the following morning, suddenly producing bile, an acid burning of the throat and very uncomfortable which only happens when I have eaten something with too much powdered ingredients (I know from years of experience, I still do it on occasions by accident and I am reminded of it!)  So, I would only use 1tsp of extra hot, rather than double the tsp of mild - this has been discussed in other posts I think.
And the last point that blew my lid, GREEK yogurt in the Raita... and then I realised that this wasn't Traditional and that Greek covers tens if not hundreds of different types of yogurts.
At this point, I lost any faith in her descriptions of the products, timings (cooking) or the finished product (not her favourite).

My 2p worth (0.023 Euro)
BAJ