Timeline for What is the pho "original" chile?
Current License: CC BY-SA 4.0
6 events
| when toggle format | what | by | license | comment | |
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| Mar 16, 2021 at 18:19 | comment | added | Tetsujin | It's not like putting a scotch bonnet in there instead;) | |
| Mar 16, 2021 at 18:19 | comment | added | Tetsujin | I find it harder to source red fingers or green birds eyes, though sometimes I can get them. [This might just be supermarket labelling] I usually have a few 'slim' green & red in the fridge, with possibly a few jalapeño-esque [other types I buy as I need or keep frozen; I get through a lot of chillies]. tbh, though the jalapeños are a bit fruitier & milder, there's a not a whole lot in the underlying flavour difference between any pair of greens or any pair of reds of that type. You wouldn't stand up from the dinner table & yell, "Who the heck put finger chillies in my Thai soup? Heathens!!" | |
| Mar 16, 2021 at 9:23 | comment | added | Luciano | I have the impression that bird's eye are hotter than the larger finger chillies, do they really taste the same? | |
| Mar 15, 2021 at 17:41 | history | edited | Tetsujin | CC BY-SA 4.0 |
added 195 characters in body
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| Mar 15, 2021 at 17:39 | comment | added | GdD | I think he's right @RonTrunk, but be aware that birds eye chilis are much, much hotter. Jalapenos are about 5000, birds eyes are 100,000 or over on the Scoville scale. Chop them fine and use them sparingly or they'll light you up! | |
| Mar 15, 2021 at 17:34 | history | answered | Tetsujin | CC BY-SA 4.0 |