Like many of my posts, this one is all about ingredient and how to make the ingredient shots look interesting and, somewhat, unexpected. Because ‘Whole Food’ featured one of my photos on its IG account recently, I can safely assume that some of you are ‘here’ for the first time. 🙂
In short, my blog is all about photos as you can see from this post. I like to play with one ingredient in many different ways, see here & here. I particularly love shooting ingredients, maybe even more so than the dish itself. Since I have been blogging for almost 2 years now, I have seen many food photos during my evolvement. My goal, right now, is to find my own unique style, or the very least, to experiment fun things with my photos. 🙂 Can you guess what I was trying to do here with these ghost chillies? If you guess Newton’s cradle, you are right!!!!
At first, I thought it might be fun to arrange these chillies in the same manner as Newton’s cradle. Well, needless to say, it didn’t work. Being a liberal arts student as I was, I got the visual correctly but not the theory of it. hahaha These chillies were too light to make the same result, so my goal of swinging them went out the window. What left of it was that I got the photos that I thought were quite interesting, regardless of my poor calculation/planning. Nevertheless, I was really happy about that.
Since this is a food blog, I am giving you the simplest recipe of all, chilli oil. These ghost chillies were hard to find in my area, so I really wanted to preserve them as long as I possibly could. By blending them with oil, I can keep on using it way past its season. I can brush it on meat, add a spoonful to any savoury mixture or even stir-fried it as per Asian cuisine recipe. I used this oil for a couple recipes, which I
will posted them next here.
I hope you have fun using this ghost chilli oil as much as I did. Use it sparsely to add a tremendous amount of umami to any dish. And don’t forget to have a glass of milk around, just in case. 🙂
- a handful of fresh ghost chilies, cleaned & pulled out stems
- 2-3 cups of olive oil (or canola oil)
- sterilized jar (s)
- Submerge the jar (s) & lid (s) into a pot of boiling water for 3 minutes. Drain on a wire rack.
- Blend the oil of your choice with ghost chilies.
- Keep for at least a month.
- brush it on meat, add a spoonful to any savoury mixture or even stir-fried it as per Asian cuisine recipe.. 🙂
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