Cold Meze platter…
Followed by bass for N…
And Gyros for me…
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Making a large batch of beef chilli which promises to be *weapons-grade, in terms of heat. A few more hours simmering required and adjustments for seasoning etc. but should be ready for dinner.
*Naga Ghost, Scotch Bonnet, Cayenne and New Mexico Red (purely for colour)
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Are you going full Pete with Cocoa powder or neat chocolate in it? 
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Neat chocolate
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To put that into some context, a 5 suns chilli can only be served on a tile from the space shuttle.
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I’ve also been on the chilli tonight. Have some people coming over tomorrow so thought I better have something ready in case folk get peckish.
1kg stewing steak and 1.5kg of mince. Various chillis, few squares of dark chocolate and a shot of coffee. First time I’ve tried coffee in chilli, it defo adds something to it.
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The flavour of coffee that doesn’t belong in chili?
I kid. It’s actually a pretty nice seasoning for steak as well. Might try it in a small batch some time
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Cacao, I hope.
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Do they do a salted version with 4 reds?
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On t’harbour. So, Octopus for me and baby squid for N…
Followed by Vongole pasta for N and whole Sea Bass for me…
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Mezes for lunch…
Including a premium local Feta, Dolmades, stuffed courgette flowers, Loukaniko, dips, and bread.
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