A good source of chile in Albuquerque, NM
Posted on 10/03/2007 11:55:29 AM PDT by Dysart
LONDON (AP) - Super spicy chili sauce being cooked at a London Thai restaurant sparked road closures and evacuations after passers-by complained that the smell was burning their throats, police said Wednesday.
London Fire Brigade's chemical response team was called after reports that a strong smell was wafting from the restaurant in the heart of London's Soho district Monday afternoon, a Metropolitan police spokesman said, speaking anonymously in line with force policy.
Authorities sealed off several premises and closed roads. The Times of London described shoppers coughing and spluttering as firefighters wearing special breathing masks sought the source of the smell.
The paper said firefighters smashed down the door of the Thai Cottage restaurant and seized extra-hot bird's eye chilies which had been left dry-frying. It said they were being prepared as part of a batch of Nam Prik Pao, a spicy Thai dip.
"The smoke didn't go up into the sky because of the rain and the heavy air," The Times quoted Thai Cottage owner Sue Wasboonma as saying. "It's the hottest thing we make."
The police spokesman said no arrests were made in the case.
"As far as I'm aware it's not a criminal offense to cook very strong chili," he said.
Spicy chili leads to evacuation. That’s right.
It's making my mouth water.
Usually not the ingredient in chili which causes an evacuation.
4-alarm chili. For real.
Not yet anyway. Smoking in public used to be legal too.
Mongo’s had enough beans.
But it still sounds like it would be tasty.
Oh, this was BEFORE the chili was eaten!
Seems like they’d have to evactuate AFTER people ate that spicy stuff, LOL!
Like my spice-loving husband always says after a really spicy meal—burns going in, burns coming out—ouch!! ;-)
It’s the re-frieds that cause evacuations at my house ... even the dog asks to be let out ...
I bet their sales go through the roof.
4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
heat the oil: add the garlic and shallots and fry briefly, remove from
the oil and set aside. Add the chilies and fry until they start to
change colour, then remove them and set them aside.
In a mortar and pestle pound the shrimp paste, add the chiles, garlic
and shallots, blending each in before adding the next. Then over low
heat return all the ingredients to the oil, and fold into a uniform
paste.
The resulting thick, slightly oily red/black sauce will keep almost
indefinitely. If you wish you can add more fish sauce and/or sugar to
get the flavour you want.
This is how I keep my kids out of the kitchen.
Do you know what street that rest is on by chance?
from Colorado Springs....
7: Merge onto I-25 S (Crossing into NEW MEXICO). 375.9 miles Map
8: Merge onto I-40 W via EXIT 226AB toward GALLUP. 2.2 miles Map
9: Take the RIO GRANDE BLVD. exit- EXIT 157A. 0.2 miles Map
10: Turn LEFT onto RIO GRANDE BLVD NW / NM-194 S. 0.6 miles Map
11: Turn LEFT onto S PLAZA ST NW. 0.1 miles Map
12: Turn LEFT onto SAN FELIPE ST NW. <0.1 miles Map
13: End at La Placita Dining Rooms:
208 San Felipe St Nw, Albuquerque, NM 87104, US Map
Total Est. Time: 5 hours, 27 minutes Total Est. Distance: 382.13 miles
Thanks!
This was the cooking of Thai food. I love Thai food and can eat the hottest of it with no problem, but I had this very thing happen to me when I lived in Thailand. My cook threw some pepper concoction into hot oil (I think) and the irritating, cough producing gas was all over the house. I didn’t have to evacuate, but I might have if it had gotten any worse.
And yes, I did eat the resulting meal and it was good!
I bet!
Sounds like a bacterium wouldn't have a chance in there.
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