I'm not sure why I've been entranced with the idea of hand pies this month. It could be that with the busy schedule I like the thought of having something to go from freezer to plate that's homemade and flavorful after a long day of work. It could be that I just like any excuse to use my killer pie crust. It could be that I need something appropriately British to match the accent my internal dialogue has picked up since I spent two sick days on the couch watching Downton Abbey. Or it could be that they're just a really great idea. A pie you hold in your hand. A pie you can eat all by yourself without getting funny looks. A hand pie!
The holidays are behind us and it's back to real life. I haven't posted in a while because I've been working so hard on my thesis enjoying the time off work and trying to finish the leftovers our families bestowed on us after Christmas... so there hasn't been much to blog about. Short notes on the Dog Eat Blog Holiday include:
I have never been a big chili fan, and it's all because of the beans. Despite a love of legumes, I have never been a fan of pinto and kidney beans. They repel me, and I don't really know why. There's probably some bad hot-dog association from the past. (Just looking a can of beenie-weenies gets my gag reflex going. Hot dogs are really gross- whether in a bun or in a soup. That's right, a soup. There is actually such a thing as hot dog soup.) But that's completely beside the point, because this post is about chili, not hot dogs. And while chili is frequently a topping for hot dogs, it is also a filler for bowls of bread and ceramic alike, a means for consumption of cheese and sour cream, and most importantly, an excuse to use obscenely hot peppers. And over time, I have come to really really enjoy chili. I still don't like kidney beans, but I'm ok with pintos.... as long they don't have hot dogs in them.
If you like spicy, I mean really really like really spicy... then you'll love the Naga (or bhut) jolokia- sometimes called the ghost pepper. It is unrivaled in Scoville units (nearly 1 million, which is 2-3 times a habanero's level) AND has great flavor. In both sauces and fresh (on pizza, sandwiches, etc.) it gives a slowly warming heat, with a bright flavor. I could probably describe the flavor better if I had a chance to focus on it- usually I'm marveling at how my face sweats when I so much as look in its direction. In fact, I think I'm starting to sweat just thinking about the pepper....
