I don’t have a vacuum sealer but feel much more confident about freezing our friends’ peppers. Thank you both! 🙏 Made the mistake of trying one the other day. Boy was it hot!

Reigning back the subject of chilli toward the on-topic trail:

Every now and again I stumble onto a popular “make at home” food that my sporadically expat husband missed out on as it disseminated through his country. Having taken on and conquered Taco Rice, it’s now the turn of the Spicy Soup Curry. Have learned that soup curry is a BIG THING in Sapporo and that there is a lot of tinkering going on, particularly in Tokyo, as curries from all over Asia are being adapted for Japanese homes. Last night’s discovery was the fact that miso soup and curry/curry powders blend together in surprising and satisfying ways (but use any red/dark miso, not the sweet white kind). It’s good with dashi, but curry powder does make a vegan miso soup more interesting - like a British Mulligatawny.
Pumpkin season is fast approaching, lots of recipe tweaking opportunities await.


This is what I tried first, but without the pork - https://www.hotpepper.jp/mesitsu/ent...kuo/2020-00376 Since I was curious about curry and miso I withheld the dashi concentrate until I got to sample it without. This website has quite a few genuine curry enthusiasts who have contributed a load of curry soup recipes. Apparently dried basil is a required ingredient for a popular chicken version - https://www.hotpepper.jp/mesitsu/ent...ancho/17-00116 (My next project)
Have added a new restaurant onto my Tokyo “places to go to” list - スープカリー屋スパイス太郎