Ernest Friedman-Hill wrote:It has already occurred to be that one answer to my question is "art".
Maneesh Godbole wrote:Note: Taste might vary depending on the genre of ingredients
Remove the stalk.
Make an incision down the length.
Remove the seeds.
Pour yourself a dram of your favorite whiskey.
Drop the said prepared chili in the glass and let it get acquainted with the whiskey for 5 minutes.
Savor by sipping.
Works especially good on cold days (preferably freezing), a comfy rocking chair, mood lighting and soft music. Replace music with book if you feel like it.
OK, got all the stuff; cooking tomorrow. Don't worry about me, Mike, I'm a big boy -- I've spent a whole lot of time in Albuquerque...
Bear Bibeault wrote: BEAR'S HOT RED PEPPER JAM
Ernest Friedman-Hill wrote:It went extremely well! I've never done home canning before but both my jars sealed correctly and nothing exploded.
Ernest Friedman-Hill wrote:Mike psyched me out a little, and I was worried the jam would be too hot if I used the three Habaneros I had, so I just used half of one. But it came out barely hot at all, and I definitely could have used more Habaneros with no ill effects.
Ernest Friedman-Hill wrote:And best of all, this stuff is awesome!
Ernest Friedman-Hill wrote:It went extremely well!
I've never done home canning before but both my jars sealed correctly and nothing exploded.
The jam jelled, even though I used dry pectin instead of liquid (couldn't find it.)
Mike psyched me out a little, and I was worried the jam would be too hot if I used the three Habaneros I had
And best of all, this stuff is awesome! We made fried fish soft tacos for dinner, and we tried the jam on those. It was unbelievable. Of course, it's great on wheat crackers as well. But my wife, who normally isn't a fan of spicy food, absolutely loves the stuff.
So thanks, Bear!
Mike Simmons wrote:Hmm, I see Bear's recipe also recommends seeding the peppers. Meh. The seeds are where the real kick comes from.
The warning about washing your hands after touching the raw chilies, especially the seeds, still applies though.
Thanks, Bear & EFH!
Bear Bibeault wrote:I recommend seeding the chiles not to tame the heat, but because when they up in the jam, I find them hard and bitter and distracting.
Bear Bibeault wrote:(Chile trivia -- the heat doesn't really come from the seeds, but from the inner membrane and ribs of the chiles. The seeds are just hot by association.)
Mike Simmons wrote:True, but they seem to absorb quite a lot of heat from this association.
Bear wrote:They're pourous and absorb a lot of the secreted capsaicin. That's why a lot of people think that they are the source of the heat
Mike Simmons wrote:But yeah, other than some linguistic quibbling, I think we're pretty much on the same page here.
If I ever find myself in Austin, I'll be looking you up to see if you have any jam or jelly on hand.
Bear Bibeault wrote:
* From the Loquat trees in my backyard.
Ernest Friedman-Hill wrote:Thanks, Wikipedia! I had no idea what these were. Sounds interesting, especially the part about the subtle but noticeable sedative effects. Good for midnight snacks?