Cooking With Napalm: Your Guide To Creating Delicious Food Using The World's Hottest Peppers Paperback – 25 Feb 2011
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Most Helpful Customer Reviews on Amazon.com (beta)
It begins with a recipe for Ghost Oil. I had another one that I retrieved online, but this one is even simpler. 28 ounces of vegetable oil, two ghost peppers cut in half, and press the ghost down into the oil. Put a lid on container tightly and let sit for at least a week. Then, use it in stir fry recipes or anywhere else where you use cooking oil. I'm not going to use this profusely, but it ends up being better than a couple hot oils that I already have. Simple and good--a nice combination.
Other recipes that have caught my interest: Chicken wings with ghost pepper and habanero; New York strip steaks with the ghost oil mentioned above (Do I really want to cook a strip steak in this? Time will tell!); Eggs Benedict with the ghost pepper; Deviled eggs with the ghost and cayenne pepper; Voodoo chili (ghost pepper, chocolate habanero, jalapeno), Russian roulette poppers (with the ghost, habanero, serrano, jalapeno). And so on.
This really adds to my repertoire of recipes for very hot peppers--with the ghost pepper really highlighted.
If you like hot dishes and don't mind paying a hefty price, this would be for you.
At $25 for a 100 page book, its very expensive. But, for a fun or special request item, it's OK.
Highly recommended for speciality situations.