Check it out! I made harissa, and I can’t stop myself. A dollop atop my eggs. Slathered on sandwiches. I may even have a pizza situation happening. I would say it’s my new Sriracha/Valentina/Cholula, but we know that isn’t true. There are people who can’t have enough spicy condiments around, and I am one of them. Hi there.
Harissa hails from North Africa, and although I’m clearly just using it as a condiment at the moment, it’s also used as a flavor base for soups, stews and meat dishes. I’ll utilize it properly at some point.
Posted in Condiments, Healthy (?), Vegetarian
Tagged chile peppers, guajillo chiles, harissa, moroccan, new mexico chiles, north african, red peppers, spices, spicy
What’s so drunken about these noodles, you ask? They look perfectly poised, don’t they? There is no alcohol in the recipe, after all. Well… Let me tell you a story.
If you go to Salvador Molly’s in Portland, there’s a picture of me on the wall–a reward for conquering five of their habanero fritters, plus habanero salsa (as seen on Man vs. Food!). During that experience, I found that I had never consumed a beer (and an almost-full second one that I hijacked from my supportive and sympathetic companion) so quickly, before or since.
…And that, friends, is how anything that is spicy enough can make you drunk.
I suppose your alternative in such a situation could be whole milk (capsaicin is fat- and alcohol-soluble). In that case, we’d have to call this dish, I don’t know, Bloated Noodles, or Look Ma, Strong Bones Noodles… Not that catchy.