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Wednesday, September 16, 2009

Naga

Chilli con carne for dinner - featuring a Dorset Naga chilli. Gorse Fox was surprised that the Naga wasn't hotter, but assumes it was because it was a fairly small specimen (he's daft, but not daft enough to start with a big one). Certainly the Scoth Bonnets he has used recently were more fiery... but again, he assume it was a factor of size.

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