I made phall!

One of my favourite all-time dishes is the Bristol's Phall of the Empire, which is so spicy that they used to look at you funny if you actually ordered it. It has been known to induce hallucinations, and no, I am not exaggerating. Sadly, it is both not vegan and not as spicy as it used to be (that, or my tolerance has shot way up), so it became necessarily to learn how to make it myself.

I am committed enough to this that I've been growing my own ghost peppers, although they only started ripening today, so this is made using ghost peppers that sphinctourist brought me. I'm also attempting to save the seeds so that I can have fresh ghost peppers throughout the winter, so we'll see how that goes. Anyone have any advice for me, I'd welcome it.

There are a number of phall recipes floating around on the intertubes, most involving meat, and none of them quite satisfactory. I used this to do the cauliflower part, and adapted this to do the curry itself.

It came out pretty well:



Anyway, the recipe needs considerable adaptation; I'm wondering if it was perhaps translated from another language. Not to mention that looking at multiple phall recipes did not give me an indication of how many peppers to actually use. So here, for future reference (mainly mine, though I'd be super-interested in hearing about anyone else's attempts!), is what I ended up doing.

( PHALL! )