RE: [CH] Chile-Heads Digest V5 #335
Rocco Emelio (emelio@home.com)
Mon, 24 May 1999 12:03:45 -0400
Any of this activity in the Washington, DC metro area?
Rocco
Law is there to clean up etiquette's failures.
Ms. Manners
Grace is there to clean up humankind's failures.
Rocco
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Chile-Heads
Digest
Sent: Monday, May 24, 1999 12:03 AM
To: chile-heads-digest@globalgarden.com
Subject: [CH] Chile-Heads Digest V5 #335
Chile-Heads Digest Sunday, May 23 1999 Volume 05 : Number 335
In this issue:
[CH] Midwestern Hot Luck?
Re: [CH] Midwestern Hot Luck?
Re: [CH] Tonights Dinner
[CH] smoking marinade
[CH] New England Hot Luck?
[CH] Days to Maturity
[CH] Chile Ointement for Arthritis ??
Re: [CH] Midwestern Hot Luck?
[CH] The Brew...
----------------------------------------------------------------------
Date: Sat, 22 May 1999 23:49:00 -0500
From: "John J. Knoll" <jknoll@cjnetworks.com>
Subject: [CH] Midwestern Hot Luck?
I'll confess, I haven't been regularly reading since figuring out the
"filter" option, but have now
fixed that so forgive me if this has been announced/discussed/questioned
before. Is anyone having a midwestern hotluck in the near future?
I drive way too fast to worry about cholesterol
- --
John J. Knoll
>From somewhere in the Midwest
jknoll@cjnetworks.com
ICQ #27382984
------------------------------
Date: Sun, 23 May 1999 01:10:23 -0500
From: Valerie <seabreeze@concentric.net>
Subject: Re: [CH] Midwestern Hot Luck?
Hey John
I'm also in the midwest, and I know there's a few more of
us hanging around somewhere on this list. I'm sure up for
a hotluck in the next few months! Keep me informed if you
get some responses!
Valerie
BTW, when is the New England hot luck scheduled for? I'll
be back in MA the weekend of June 5/6th :)
John J. Knoll wrote:
> before. Is anyone having a midwestern hotluck in the near future?
>
> I drive way too fast to worry about cholesterol
>
> --
> John J. Knoll
> >From somewhere in the Midwest
> jknoll@cjnetworks.com
> ICQ #27382984
- --
Valerie / Breeze
ICQ# 3953329
http://www.Geocities.com/Heartland/Shores/3983/peppers.html
------------------------------
Date: Sun, 23 May 1999 02:51:58 -0400 (EDT)
From: Charles Demas <demas@sunspot.tiac.net>
Subject: Re: [CH] Tonights Dinner
On Sat, 22 May 1999, RST G wrote:
> I didn't have anything planned for tonights dinner but I had to come up
> with something. So, I made quesadillas. My hubby loves when I make them.
[nasty details snipped to preserve family values]
> Mmmmmm....good.
Was it good for him too? :-)
Chuck Demas, knuckle dragging in Needham, Mass.
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
demas@tiac.net | \___/ | http://www.tiac.net/users/demas
------------------------------
Date: Sun, 23 May 1999 08:17:07 -0400
From: Alex Silbajoris <72163.1353@compuserve.com>
Subject: [CH] smoking marinade
Pods,
I always used to smoke meats (including fish) without any wet preparation
at all. These days I'm trying different marinades for different smoke/meat
combinations. The best one I've found so far is an aromatic brine for
smoking salmon over sassafrass or hickory. (I used this at the Madison
hotluck.) Make a salt water brine, then add freshly (perhaps coarsely)
ground coriander and black pepper. Of course you can add in any ground
pepper you like, and I haven't experimented around yet. It could be nice
to have a hab-infused brine, or maybe something subtle and darker like
ancho.
Something else you might try is an orange-hab combination for brushing
while grilling. I made a hab sauce from some Savinas that James the Elder
gave me, and part of that batch was changed into a sweet Asian-style sauce.
You could imitate it pretty easily if you combine equal parts of a
full-strength red hab sauce and some orange marmelade, then add some
garlic. The marmelade melts when you heat it moderately, and the texture
becomes more easily workable. You get a sugary glazing sauce whose
chunkiness depends on the kind of marmelade you used.
Too stormy last night for grilling, so I was in the kitchen getting red
spots on my shirt. I made a batch of chili starting with one entire
package of dried California peppers. I simmered them and ran them through
the processor, and I got an amazingly rich dark red sauce.
Alex Silbajoris 72163.1353@compuserve.com
Rainy Day, Dream Away
------------------------------
Date: Sun, 23 May 1999 11:33:09 -0400
From: =Mark <mstevens@exit109.com>
Subject: [CH] New England Hot Luck?
Will be held at Jim McGraths on Sunday, 13 June.
=Mark "Runs With Scissors" Stevens
@ http://www.exit109.com/~mstevens @
@ ICQ# 2059548 @
Where ya' from?
Jersey.
Yeah? What exit?
------------------------------
Date: Sun, 23 May 1999 11:51:17 EDT
From: Marynjeffy@aol.com
Subject: [CH] Days to Maturity
Greetings Chileheads,
Can anyone tell me the days to maturity after setting out in the garden for
the following peppers:
Orozco
Yatsufusa
Merah
Hildago
Huesteco
Pusa Jwala
Hot Portugal
Pasilla de Oxaco
Chilaco
Vallero
Yung Ko
Many, many thanks,
Mary
------------------------------
Date: Sun, 23 May 1999 15:40:53 +1000
From: lukasz <lukasz@midcoast.com.au>
Subject: [CH] Chile Ointement for Arthritis ??
Some time ago somebody posted a recipe for blending Chiles with oil or
medicinal cream as a relief for Arthritis, I printed my copy out and
passed it on to a sufferer whose name escapes me, and inadvertantly seem
to have deleted the original post.
I have had a request for this from one of the older members of our
Pistol club (most of who now are converts to El Grande's fruit).
So I come hat in hand and promise to spend more time managing my files.
<g>
TIA
Luke in oz
------------------------------
Date: Sun, 23 May 1999 20:40:00 -0500
From: "Sandy Olson" <sandyo@willowtree.com>
Subject: Re: [CH] Midwestern Hot Luck?
The second Iowa/Minnesota Hotluck will be held in Ames, Iowa on Sunday,
August 22nd. Steph Bridges from Ames and yours truly from Northwood, IA
will be co-hosts. We are expecting a visit from Big Tom of chile card fame
and a piece of The Bread from it's ever-generous creator.
Please let us know if this qualifies as a hotluck near enough for you to
attend. We would love to meet some of those names on the list and promise
the food will be good!
SandyO
CH #1146, of the moderate persuasion
------------------------------
Date: Sun, 23 May 1999 20:47:23 -0500 (EST)
From: danceswithcarp <dcombs@bloomington.in.us>
Subject: [CH] The Brew...
Whoa. This year's mix of The Brew has eaten its way through the side of
the 3-gallon stoneware crock it's aging in. I think it has something to
do with the addition of some of the fruit from red savinas I got from
plants out of Jim Campbell/MWPH's greenhouse stock. The savinas and habs
along with some cayennes were the only thing we salvaged out of last years
drowned crop in storageable quantities; and they were only about 1/3 of
what we normally do.
Anyways, The Brew is an annual mix of habs, vinegar and salt (with some
garlic cloves thrown in this year) that we age out in stoneware crocks
we get out of Zanesville, Ohio for preserving foods in. These are
cream-white crocks with no lines and a blue eagle design with the nuber of
gallon capacity under the eagle. The insides are standard brown
stoneware glaze. A lot of people use these to make kraut in, or serve
lemonade or iced tea out of with dippers at Big Feeds. Drinks always
taste betterfrom these crocks, especially when dipped with a gavanized
dipper.
Son Levi--who still won't try "Backdraft;" first sauce he's ever cowered
from--named this effort "The Brew" a couple of years ago. It's a mix we
make every xmas season. When we harvest we dehydrate almost all of the
habs--except for the ones that go into a sweet potato butter sauce--and
put them away in gallon zip bags until the holidays, then when the crocks
are freed up from the previous christmas' efforts being bottled and jarred
for xmas presents, the dehydrated habs go into some vinegar which they are
simmered in until they rehydrate to the point of being nicely pliable.
Then the habs, plus the savinas last xmas, go into a 3-gallon crock which
is filled with almost to the brim with 5% vinegar. Normally there's about
1 to 1 1/4 gallons of rehydrated habs per crock. I throw in a good
handful of kosher salt for every gallon of mix, lay plastic wrap right on
the surface of the liquid to cut out oxidation discoloring, put a plate
over the top of the crock to keep it in the dark and to keep insects and
falling objects out, and set the crocks aside in a corner on a plate until
the next xmas when I strain out the pulp and bottle and can the liquid.
It's usually a deep purple color when finished. I don't know why it all
turns that color, but it does.
The Brew isn't a real fireball. Instead it comes across at maybe a 3 to a
3.5; kind of vinegary and salty (Yes, I have high blood pressure), but
with a pure habenero flavor and I swear, you feel a really nice +glow+
when you down a spoon or so. We use it on everything you'd use a sauce
on, but this stuff is even good on fresh salads as a dressing. For xmas
for my family (I have 7 bros and sis's and who knows how many nephews,
nieces, in-laws and outlaws) we'll go out and buy some nice one-of-a-kind
designer bottles at, say, Wally-Wirld or Big Lots and each household gets
a bottle and then however many canned half-pint jars they want to carry
them through the year.
So back to the most recent development. About a month ago we started
noticing a salt-crust building up on the outside of the one crock we have
wirking this year. I wirked for a couple of highway departments in my
younger years and I have seen calcium chloride icicles form beneath
bridges where the anti-ice chemicals actually leach through the concrete.
But hey, this is a habenero sauce, not an anti-snowstorm activity. Little
does this matter though because the salt crystals kept growing on the
outside of the crock.
Then today wife Pat pointed to the plate the crock was sitting on; a deep
brownish-purple mixture was dripping from it onto the counter. I mean a
+really+ thick mixture, maybe a little thinner than Hershey's chocolate
syrup. Wow. When we pulled the crock out of the corner to investigate we
could see the syrup all over everything. So in violation of eveything I
stand for I had to expose this years mix of The Brew to the air as I
transferred it into another crock.
I was very gentle so I didn't bruise the mix and of course I had to slurp
a spoon or so just to test it. It's a bit ragged, and hotter than normal
from the savinas (maybe a 4.5), but it's nothing that 7 more months of
aging won't cure. The habs and savinas haven't started pulping yet and
they looked as fresh as if they'd just been picked and put into the
crock--by xmas they'll have lost their skins and will have the consistency
of wet tissue paper; they'll fall apart in your hands.
We can't figure out why this batch is leaching through. After I got the
mix transferred I scrubbed out the crock and checked the inside glaze.
It's still as dark and shining as any other crock we have. After I got
the sheets of leached salt off of the outside I looked at it with an
eye-glass and I can't even see any pores. The sauce itself is a normal
color and the glazes the Ohio pot-throwers use are non-toxic so I guess
we'll have The Brew ready for xmas again this year.
I have to admit I was very tempted to taste the thick stuff that leached
through just to see what the heat value was, but saner heads prevailed.
Anyone ever have this happen? This is the 5th year for making the stuff.
Is it possible that I have worn out a crock's resistance to leaching?
Anybody going to the Indy 500?
carp
------------------------------
End of Chile-Heads Digest V5 #335
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