Re: [CH] habaneros etc
MachineGun (rael64@earthlink.net)
Mon, 09 Feb 1998 08:12:45 -0600
Twas Writ:
>Thanks to all the kind answers to my request for info about habanero flakes
>and to Doug for his answer...Surprised I didn't hear from Rael.
Hmmm...I was suprised as well <g>. Actually, I sent some private email to
a CHer who asked a question about grinding chiles in general which sorta
made reference to "flakes" and "powdered" and thus, I suppose my mind said:
hey, you spoke on this already. Oh well.
In short, I keep all my chiles dehydrated other than the fresh ones which
obviously, go quickly. Whole and dehydrated in the freezer and the same in
the cupboards. When I need them "chopped" or whatever, I just cut them up
for the purposed desired. I have some ground chiles of varying grinds but
they were processed, i.e. bought/sent to me in that state. I suppose the
way I grind my chiles depends upon the volume I need. If I'm making a
single meal - say, my quick-fix of ramen noodles and chile - I simply chop
one + up; sometimes just throw 'em in whole; same goes for stir-frys, etc.
If I'm making jambalaya or red beans, for examples, I don't - can't, really
- make a single order (batch...whatever..); gotta make a butt-load. Hence,
I'll grind up XXX amount o' chiles and go with that.
In short short: I usu. cut/grind chiles as I need them. And I really don't
know if there'd be much difference in having my chiles ground or "flaked".
I add da heat until I get it right regardless of the "shape".
There ya go... =8^)
Peace, Hendrix, and Chiles.......
Rael
rael64@earthlink.net
Redneck Sous Chef
Monk of the TCS
Order of Immaculate Twister
Keeper of the Faith
and a Towel...