Food is Always too Slow

Shot some nice video already. I put my curry ingredients on cutting boards and filmed them, and I filmed the beef browning in the skillet, and I filmed the ingredient paste frying in the beef grease. Now the curry is in the oven.

I used two of my Jamaican hot chocolate peppers in the curry. I had to try one before the cooking started, and I was wary, to put it mildly. I cut a thin slice, got a big glass of water with ice in it, and started chewing. Surprisingly, the pepper wasn't that hot. It had a nice fruity taste, but not as sweet and fruity as other chinense peppers I've had.

I may have picked the peppers before they got their full heat. I ate a tepin the other day, and it wasn't fully mature, and it had no heat whatsoever.

If the curry isn't hot enough, I know how to fix it. One tiny white habanero. If I can stand it.

In all likelihood, it's hot enough. While I was frying the paste (spices, onion, ginger, garlic, peppers, etcetera), I couldn't keep my eyes open. It was like a mustard gas attack.

I may make the rotis tomorrow. This is a real job.