Re: [CH] ...But honest, I didn't inhale.....
Donald R Jordan (drjordan@rocketmail.com)
Wed, 28 Oct 1998 07:50:20 -0800 (PST)
You might try a meat grinder. This also works well with fresh peppers
(i.e., jalapenos) when you want the flavor but no identifiable chunks,
as in competition chili.
I've found it easier to take the seeds out first...
===
-DrJ-
Helotes, Texas
PGP Public Key at:
http://pgp5.ai.mit.edu:11371/pks/lookup?op=get&search=0x01BC316C
---Linda Reynolds <lr21@cornell.edu> wrote:
>
> Hi Kids,
>
> I have a couplo' questions about grinding and then sifting dried
peppers.
> I dehydrated a number of different chiles, then decided to grind
them in my
> chile designated coffee grinder.
>
> My first question is, how do you manage to get flakes rather than
mostly dust?
>
> And, once ground, how do most of you sift and seperate the seeds
from the
> rest of the end product?
>
> I basically wanted flakes and seeds to use like crushed peppers and
then a
> fine powder for vile carrying in small concealed places! I like the
end
> result but my powder could be finer and my flakes could be, well,
flakier.
> I did manage to stay far enough back when removing the coffee
grinder lid
> to not kill myself but that stuff stays in the air awhile!
>
> Any suggestions?
>
> Linda Reynolds
> nearing the end of finding any live chiles in the patch.......
>
>
>
>
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