Comments on: Cooking With Cocoa and Chilis http://firsttube.com/read/Cooking-With-Cocoa-and-Chilis/ crunchy nuggets, served semi-daily Sun, 21 Mar 2010 03:27:43 +0000 http://wordpress.org/?v=abc hourly 1 By: Willy http://firsttube.com/read/Cooking-With-Cocoa-and-Chilis/comment-page-1/#comment-1561 Willy Fri, 12 Dec 2008 13:55:17 +0000 http://firsttubecom/read/Cooking-With-Cocoa-and-Chilis#comment-1561 I'm glad people are starting to treat Chocolate as a raw ingredient rather that just for a desert! I find when using chocolate for cooking savoury dishes you need the purest Cocoa so the sugar doesn't interfere with the seasoning. Apart from grinding your own Nib's , next time try <a href="http://www.venezuelan-black.co.uk" rel="nofollow">Venezuelan-black</a> , the Nut and Spice goes really well with Red Meat I’m glad people are starting to treat Chocolate as a raw ingredient rather that just for a desert! I find when using chocolate for cooking savoury dishes you need the purest Cocoa so the sugar doesn’t interfere with the seasoning. Apart from grinding your own Nib’s , next time try Venezuelan-black , the Nut and Spice goes really well with Red Meat

]]> By: Steve http://firsttube.com/read/Cooking-With-Cocoa-and-Chilis/comment-page-1/#comment-340 Steve Fri, 01 Aug 2008 11:28:07 +0000 http://firsttubecom/read/Cooking-With-Cocoa-and-Chilis#comment-340 Great recipe. I cooked this last week as a for the family dinner and everyone loved it. Thanks.<br /> <br /> Seve - <a href="http://www.biggest-hosting.com">reseller hosting</a> Great recipe. I cooked this last week as a for the family dinner and everyone loved it. Thanks.

Seve – reseller hosting

]]> By: StephenB. http://firsttube.com/read/Cooking-With-Cocoa-and-Chilis/comment-page-1/#comment-328 StephenB. Mon, 23 Jun 2008 17:31:22 +0000 http://firsttubecom/read/Cooking-With-Cocoa-and-Chilis#comment-328 Not the exact same thing, but a similar idea - this is an appetizer recipe that I'm fond of:<br /> <br /> - cut skinless/boneless chicken breasts into pieces that are roughly "bite-sized"<br /> - marinade the pieces for about an hour in a mixture of soy and black bean sauce<br /> - mix together some granular sugar and cayenne pepper (powdered)<br /> - put the pieces of marindaded chicken onto a cookie sheet & sprinkle the sugar/cayenne pepper mix onto them<br /> - standard poultry cooking instructions (15-20 min at 350) Not the exact same thing, but a similar idea – this is an appetizer recipe that I’m fond of:

- cut skinless/boneless chicken breasts into pieces that are roughly “bite-sized”
- marinade the pieces for about an hour in a mixture of soy and black bean sauce
- mix together some granular sugar and cayenne pepper (powdered)
- put the pieces of marindaded chicken onto a cookie sheet & sprinkle the sugar/cayenne pepper mix onto them
- standard poultry cooking instructions (15-20 min at 350)

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