RE: [CH] Chile-Heads Digest V7 #282
Morse, Dan (Dan.Morse@wsj.com)
Fri, 15 Dec 2000 17:21:28 -0500
Dear Chile-Heads,
My name is Dan Morse. I write for the Wall Street Journal, and I wrote a
story a while back about superhot hotsauce. During that research, I got on
this list to help better understand the head of chile-heads. So, thanks. I
am something of a Chile-Head myself, though at this point mostly an aspiring
one, and have a request:
Anyone know a good recipe for a lime-chicken-cilantro-chili exploration.
Please note: I don't have access to hard-to-get ingredients.
And here's a tip: If you find yourself in Manhattan, and need some heat,
head to a place called McSorley's Old Ale House, 15 E 7th St. Order the
cracker/cheese/raw onion plate, and dab on the house mustard. It's got a
real nice, surprise kick to it. Best damn mustard I've ever had.
Thanks,
Dan Morse
dan.morse@wsj.com
-----Original Message-----
From: owner-chile-heads-digest@globalgarden.com
[mailto:owner-chile-heads-digest@globalgarden.com]
Sent: Thursday, December 14, 2000 9:31 PM
To: chile-heads-digest@globalgarden.com
Subject: [CH] Chile-Heads Digest V7 #282
Chile-Heads Digest Thursday, December 14 2000 Volume 07 : Number 282
In this issue:
Re: [CH] Purple jalapenos = bad?
Re: [CH] Granite Growing
[CH] Ohio Hotluck - Hearts On Fire
RE: [CH] Ohio Hotluck - Hearts On Fire
Re: [CH] Soaking beans
Re: [CH] Soaking beans
[CH] TMV
[CH] Turkey Tamale Pie - re-post
[CH] TMV/Botch
[CH] Recipe: Chile Rellenos Casserole
[CH] Recipe: grape-pear salad for chileheads
Re: [CH] Purple jalapenos = bad?
[CH] Tis The Season/Off Topic/Recipe
[CH] CH Cards and Posters on the way
[CH] Heat treatment
Re: [CH] Heat treatment
[CH] Bad news!
Re: [CH] Bad news!
Re: [CH] Bad news!
[CH] Habanero Jack (was: Bad news!)
[CH] Sauce Ratings
[CH] How Hot is Too Hot?
Re: [CH] Sauce Ratings
Re: [CH] Chile-Heads Digest V7 #281
Re: [CH] Chile-Heads Digest V7 #281
Re: [CH] Chile-Heads Digest V7 #281
[CH] purple
[CH] uniform
Re: [CH] Chile-Heads Digest V7 #280 Rats
Re: [CH] Chile-Heads Digest V7 #280 aphids,
Re: [CH] Sauce Ratings
Re: [CH] uniform
----------------------------------------------------------------------
Date: Mon, 11 Dec 2000 21:44:53 +1100
From: Luke Speer <lukasz@midcoast.com.au>
Subject: Re: [CH] Purple jalapenos = bad?
Coyote wrote:
>
> I was looking for an acticle I read on cnn about a wild chile pepper
> perserve in the southwest when i ran across this article:
> http://www.cnn.com/2000/FOOD/news/10/16/chili.science.ap/index.html
> The article is about inproving chile peppers after the problems with the
> 2000 season.
> Any way it the article it says:
> "Bosland picked out a purple jalapeno from the small sea of jalapeno
> plants in the greenhouse.
>
> 'This purple trait, we have to get rid of that,' he said. 'People want
> certain kinds of chilies. People just don't buy a jalapeno that's
> purple. You want it green and that's just the way it is.' ... "
>
> I think purpple jalapenos would be cool. That's way I grow diffrent
> colored peppers.
> Is the geneeral public so set on things that a purpple jalapeno would
> not sell?
>
> What do you chyilieheads think?
Not much snippage at all
I am growing purple Jals, Planted 6 and have one and a half left due to
a Catepillar invasion, have more seeds left and should plant a couple
more they were more prolific than my ordinary Jals..
Luke in Oz
Seem to remember that the colour Purple denoted Royalty..
------------------------------
Date: Mon, 11 Dec 2000 12:42:31
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Subject: Re: [CH] Granite Growing
>From: "byron bromley" <byron.bromley@gsd-co.com>
>AM, at dawn go out and harvest some hot icicles
Ya know, those might make some really good swizzlesticks for bloody marys...
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------------------------------
Date: Mon, 11 Dec 2000 18:54:59
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Subject: [CH] Ohio Hotluck - Hearts On Fire
Pods,
This is a follow-up to some posts I made several weeks ago about having a
central Ohio hotluck after the holiday season. Nothing is set in stone yet,
but here's what the plans are like now.
The time:
After the harvests, after the holidays, before the planting for the next
season. Mid-February, close to Valentines Day, and thus the Hearts theme.
Tentative target date is the weekend of Feb 16-17-18 (I don't have a 2001
calendar in front of me as I write this). The earliest arrivals can show up
on Friday evening to spend the night; the main event would begin around noon
on Saturday and go through Saturday night into Sunday, as long as people
felt like hanging around the second day.
The Location:
The Natural Learning Montessori Academy, in a former church building in
Shawnee Hills, North of Columbus, very near the zoo. There is a very large
downstairs room with kitchen (no oven) and a large play area (more on that
in a moment). There is ample room for people to lay out sleeping bags on
mats, heck, pitch tents for privacy, even camp in the big yard if you dare.
Enough outlets for an army of crockpots, plenty of tables & chairs. More
room in classrooms upstairs. Young children are welcome as this is a K-6
school at the moment, with play equipment. Parking for maybe 30 vehicles.
The Activities:
Chile Twister, on mats. Maybe a chile pinata. Chile Bingo. Cooking
demonstrations by - you! TV/VCR available. Maybe some short excursions to
local destinations such as the Columbus Zoo, Zane Shawnee Caverns, or just a
picnic cruise through the lovely countryside of the upper Scioto valley.
(Downtown Columbus is about half an hour's drive away.) Weather permitting,
a few smokers going out in the yard, maybe some strolls through the quiet
neighborhoods, down to the lake and dam. Maybe some artsy-fartsy craft
projects, if we feel like it. Suggestions are welcome.
Participants should bring:
Whatever chile products, foods, decorations, etc., that you want to show
off, share, or sell. Some kind of electric cooking appliance such as a
crock pot, skillet, hot plate, or grill. There is no oven or cooktop, but
there is a serving area, refrigerator, and sink. Bring your own sleeping
gear if you don't want to use a local hotel. We have bathrooms but no
showers or bathtubs (unless you fit in the slop sink).
And a suggestion:
As a token of appreciation for the use of the facilities, I suggest we all
chip in on the purchase of a $100 inscribed brick for the school's labyrinth
project. A labyrinth is like a maze, only flat so you can walk right across
it. The brick could have the name of the event inscribed in it, and it
would become part of the history of the place.
So what do ya say?
Am I Cupid, or just stupid? Do people have the free time to make it? Or
will everyone have their tongues frozen on to light poles?
The school has a web site with a locator map at
http://www.angelfire.com/oh4/natmontess/
RSVP to asilbajo@hotmail.com or else just make a celebration of happy noise
on the list if you have any suggestions.
Hasta La Ristra,
- - A
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------------------------------
Date: Mon, 11 Dec 2000 15:57:53 -0500
From: "Davis, Bryan" <BDavis@alldata.net>
Subject: RE: [CH] Ohio Hotluck - Hearts On Fire
Sounds like fun Alex, I'm in.
Bryan
> ----------
> From: Alex Silbajoris[SMTP:asilbajo@hotmail.com]
> Reply To: Alex Silbajoris
> Sent: Monday, December 11, 2000 1:54 PM
> To: chile-heads@globalgarden.com; 72520.2321@compuserve.com;
> campjohn58@hotmail.com
> Subject: [CH] Ohio Hotluck - Hearts On Fire
>
>
> Pods,
>
> This is a follow-up to some posts I made several weeks ago about having a
> central Ohio hotluck after the holiday season. Nothing is set in stone
> yet,
> but here's what the plans are like now.
>
> The time:
> After the harvests, after the holidays, before the planting for the next
> season. Mid-February, close to Valentines Day, and thus the Hearts theme.
>
> Tentative target date is the weekend of Feb 16-17-18 (I don't have a 2001
> calendar in front of me as I write this). The earliest arrivals can show
> up
> on Friday evening to spend the night; the main event would begin around
> noon
> on Saturday and go through Saturday night into Sunday, as long as people
> felt like hanging around the second day.
>
> The Location:
> The Natural Learning Montessori Academy, in a former church building in
> Shawnee Hills, North of Columbus, very near the zoo. There is a very
> large
> downstairs room with kitchen (no oven) and a large play area (more on that
>
> in a moment). There is ample room for people to lay out sleeping bags on
> mats, heck, pitch tents for privacy, even camp in the big yard if you
> dare.
> Enough outlets for an army of crockpots, plenty of tables & chairs. More
> room in classrooms upstairs. Young children are welcome as this is a K-6
> school at the moment, with play equipment. Parking for maybe 30 vehicles.
>
> The Activities:
> Chile Twister, on mats. Maybe a chile pinata. Chile Bingo. Cooking
> demonstrations by - you! TV/VCR available. Maybe some short excursions
> to
> local destinations such as the Columbus Zoo, Zane Shawnee Caverns, or just
> a
> picnic cruise through the lovely countryside of the upper Scioto valley.
> (Downtown Columbus is about half an hour's drive away.) Weather
> permitting,
> a few smokers going out in the yard, maybe some strolls through the quiet
> neighborhoods, down to the lake and dam. Maybe some artsy-fartsy craft
> projects, if we feel like it. Suggestions are welcome.
>
> Participants should bring:
> Whatever chile products, foods, decorations, etc., that you want to show
> off, share, or sell. Some kind of electric cooking appliance such as a
> crock pot, skillet, hot plate, or grill. There is no oven or cooktop, but
>
> there is a serving area, refrigerator, and sink. Bring your own sleeping
> gear if you don't want to use a local hotel. We have bathrooms but no
> showers or bathtubs (unless you fit in the slop sink).
>
> And a suggestion:
> As a token of appreciation for the use of the facilities, I suggest we all
>
> chip in on the purchase of a $100 inscribed brick for the school's
> labyrinth
> project. A labyrinth is like a maze, only flat so you can walk right
> across
> it. The brick could have the name of the event inscribed in it, and it
> would become part of the history of the place.
>
> So what do ya say?
> Am I Cupid, or just stupid? Do people have the free time to make it? Or
> will everyone have their tongues frozen on to light poles?
>
> The school has a web site with a locator map at
>
> http://www.angelfire.com/oh4/natmontess/
>
> RSVP to asilbajo@hotmail.com or else just make a celebration of happy
> noise
> on the list if you have any suggestions.
>
> Hasta La Ristra,
>
> - A
>
> __________________________________________________________________________
> ___________
> Get more from the Web. FREE MSN Explorer download :
> http://explorer.msn.com
>
------------------------------
Date: 11 Dec 00 07:48:47 -0800
From: Jim.Weller@salata.com (Jim Weller)
Subject: Re: [CH] Soaking beans
-=> Quoting raincrone@juno.com to All <=-
jw> the seeds actually start to germinate; not only do they convert
jw> complex sugars to simple ones but the vitamin B content goes up
jw> eightfold.
ra> Well, I can always use more B vitamins, but I don't want (and most of
ra> us don't need) more simple sugars. _Ay, chinga._ :)
Not to worry; they never get that sweet. The germination just gets rid
of the complex carbohydrates we can't digest that make gas.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bigilla
Categories: Maltese, Beans, Dips, Chilies
Yield: 4 Servings
450 g Dried broad beans
1 Chili pepper *
1 tb Mixed chopped herbs
(marjoram and mint)
Crushed garlic
1 tb Olive oil
Salt and Pepper
* This is the part where we get creative! <G>
A traditional dish that is still occasionally sold in country villages
by street vendors or in supermarkets. It is a must in any restaurant
offering Maltese food. It is really a dip best eaten with a galletta
(round shaped, hard baked biscuit).
The dried beans should be soaked for at least twelve hours. Clean
thoroughly, put in fresh water, add salt and bring to boil. Simmer
until beans are tender. It is best to have ready boiling water to add
if necessary. This depends on how old the beans are. When ready drain.
Mash the beans and add the other ingredients.
From: Rikku Dikku
MMMMM
Jim in Yellowknife
------------------------------
Date: 11 Dec 00 07:48:45 -0800
From: Jim.Weller@salata.com (Jim Weller)
Subject: Re: [CH] Soaking beans
-=> Quoting Tara Deen to All <=-
TD> A traditional method for cooking black chickpeas is to soak for eight
TD> hours, then to hang in damp cheesecloth for eight hours, to germinate
TD> the seed, to have it at it's most nutritious.
That sounds like it would work just as well.
TD> if I ever get organised enough to plan what I'm cooking more then
TD> a day ahead ;-)
Yeah. Beanz are a three day job.
Just in case people are wondering why we are talking about beanz on a
chile group.....
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Eva's Beans
Categories: Mexican, Beans, Bacon, Chilies, Tnt
Yield: 1 Batch
2 c Pinto beans, washed and
-picked over
8 Roma tomatoes, seeded
-and chopped
1/2 lb Sliced bacon, cut
-into squares
1 lg White onion, diced
1 cl Garlic, crushed
8 Jalapeno peppers, seeded
-cut into strips
4 c Water
2 c Beer
1 tb Mexican oregano
2 ts Ground cumin
1 c Chopped cilantro
Salt to taste
(Eva's beans were HOT, if you don't tolerate hot stuff well, feel
free to reduce the amount of peppers)
Place all ingredients except salt and cilantro in a large pot. Bring
to a boil, cover, and remove from the heat. Allow mixture to stand
for 1 hour.
Return the pot to the heat, and simmer until the beans are tender. Add
cilantro and salt to taste.
Remove about 1 cup of the cooked beans from the pot, along with some
of the cooking liquid. Mash the beans into the cooking liquid, and
return the bean puree to the pot. Stir to combine.
These may be served as an accompaniment to a meal, or as a meal in
themselves, accompanied by a stack of flour tortillas.
Eva insisted that these beans did not reheat well, and should be made
fresh daily. I disagree -- the leftovers are great.
Kathy in Bryan, TX
MMMMM
Jim in Yellowknife
------------------------------
Date: Mon, 11 Dec 2000 17:25:31 -0500
From: "byron bromley" <byron.bromley@gsd-co.com>
Subject: [CH] TMV
The US is in darkness, the rest is in light.
TMV could be a problem, I may not be so bright.
Using tobacco products may not be right,
depending on what country is in sight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ok Peter.
How is this for a thought.
If your chewing tobacco comes from KY or your seeds have a KYxxxx number on
it (KY in this case stands for Kentucky) don't worry about it.
If your chewing tobacco comes from the outback, Then simmer at about 200 F
98-99C for about 10 min. This inactivates (kills) TMV
Add dishoap to the spray, This also inactivates (kills) TMV.
99% of the sources I can find say that adding ethanol also inactivates TMV.
You have killed it 3 times isn't that enough?
Lord Byron
------------------------------
Date: Tue, 12 Dec 2000 08:33:16 -0500
From: "RisaG" <radiorlg@home.com>
Subject: [CH] Turkey Tamale Pie - re-post
I tried to post this the other day and it wouldn't post. Had HTML in it or
something (I never post anything that has html in it. Don't know how that
happened). Here it is again. This was very good.
* Exported from MasterCook *
Turkey Tamale Pie
Recipe By : RisaG
Serving Size : 3 Preparation Time :0:00
Categories : Corn Low Fat
Poultry
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 lb ground cooked turkey -- dark meat pref*
1 med onion -- chopped
1 10 oz can tomato soup
3/4 tsp salt
2 tsp chili powder
1 cup creamed corn
1/2 cup green bell peppers -- chopped
1 jalapeno pepper -- minced
Corn Bread Topping:
3/4 cup corn meal
1 tbsp unbleached all-purpose flour
1 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 cup egg substitute
1/3 cup skim milk
1 tsp vegetable oil
In a nonstick skillet, saute the onions until a bit brown. Add soup, 1/4 tsp
salt, chili powder, corn, green pepper and jalapeno. Cook over medium heat
for 5 minutes. Add cooked ground turkey. Simmer for another 10 minutes.
Remove from heat.
Make cornbread topping: Combine cornmeal, flour, sugar, remaining salt,
baking powder, egg subs., skim milk, and oil. Stir until just moistened.
Pour turkey mixture into a greased 2 qt casserole. Spread cornmeal mixture
over turkey mixture. Bake at 425°F for 25 minutes until golden brown.
Serve with salad.
Nutritional information: 196 calories per serving, 5.2 gm fat, 0.8 sat fat,
1mg chol, 35g carbo, 6.6g protein, 21% calories from fat.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes: * If you wish to cut the fat as much as possible, use
the breast meat but the breast meat is usually very dry too. Make sure that
the breast meat you are using is pretty moist.
RisaG
------------------------------
Date: Tue, 12 Dec 2000 09:13:05 -0500
From: "byron bromley" <byron.bromley@gsd-co.com>
Subject: [CH] TMV/Botch
Sir Gareth
Appears to me that these is going to be a semi-annual topics for the new
folks.
Unless a FAQ section is set up at CH then we must act like teachers and do
it over and over again.
Lord Byron.
If the Democrats wanted Al Gore for Pres. Why didn't they vote for
impeachement?
------------------------------
Date: Tue, 12 Dec 2000 12:03:04 -0500
From: Uncle Steve <UncleSteve@ushotstuff.com>
Subject: [CH] Recipe: Chile Rellenos Casserole
Chile Rellenos Casserole
15-ounce can whole green Chiles or fresh
1 pound Monterey Jack cheese
2 tablespoons flour
1/4 teaspoon Hickory smoked Hab powder (Uncle Steve's)
4 tablespoons butter
1 dozen eggs
12-ounce can evaporated milk
Preheat oven to 350 degrees and grease a 9- by 11-inch casserole dish.
Remove the seeds from the green Chiles. Slice the cheese into 1/4-inch
slices. Layer the green Chiles, then the cheese in the casserole dish.
Sprinkle flour and butter on top, then add another layer of green
Chiles and cheese.
In a large mixing bowl, mix the eggs evaporated milk and Hab powder
together using an electric mixer or by hand. Pour this mixture over
the casserole.
Bake at 350 degrees for 1 hour. Top with olives, green onions or
avocado
slices and some fresh cilantro. Cut into squares and serve. Can be
served
with sour cream, salsa or enchilada sauce.
Makes 6-8 servings.
Enjoy the heat,
Steve
~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~
Uncle Steve's HOT Stuff
Anything & Everything about Chiles
http://usHOTstuff.com/
FREE HOT Stuff Give-A-Way
http://usHOTstuff.com/GiveAway.htm
~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~
------------------------------
Date: Tue, 12 Dec 2000 14:06:38 -0500
From: raincrone@juno.com
Subject: [CH] Recipe: grape-pear salad for chileheads
Here's an easy grape-pear salad of fully adjustable warmth that's
addictive as all hell. Sorry, I never measure stuff like this--judge
by eye and taste as you go,
Equal am't sour cream and un-packed brown sugar
Cayenne, Thai or habanero powder to taste
Seedless grapes, white or red
Diced fresh pears, not too soft
(slightly underripe Anjous are fabulous!)
Pecans, cashews or hazelnuts
Coconut
OPTIONAL: one pinch (no more!) of curry powder
per cup of dressing
Dissolve sugar in a little sour cream over heat, Mix that and powdered
chile (and curry if using) with the rest of the sour cream. Dress
remaining ingredients with this mixture. Refrigerate any leftover
dressing to dip orange or apple slices into, or carrot sticks. Or in the
case of the uncurried version, chocolate cookies. Or an intimate
friend's toes.
Source: Loosely based on a recipe from my friend Lavanda's
Aunt Hattie
Keep on rockin',
Rain
@@@@
\\\\\\
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------------------------------
Date: Wed, 13 Dec 2000 00:13:56 -0600
From: "R.Solarion - Apollonius.Net" <damis@apollonius.net>
Subject: Re: [CH] Purple jalapenos = bad?
Very interesting. Oftentimes I have seen jalapenos with purple streaks on
them at my local grocery stores. I personally have bought them and found
them to be acceptable for eating purposes. On the other hand, the other
day I was out at the Walmart Supercenter grocery market and got into a
discussion with the woman who was resupplying the pepper bins. I
complimented some of the excellent jalapenos that they'd had recently; and
in the course of the conversation, she mentioned that nobody (mainly the
Mexicans) would buy jalapenos with purple stripes on them. She said they
end up spoiling in the bin, and she doesn't particularly like to get that
type of jalapeno. BUT -- when the peppers are normal-looking with no dark
or purple streaks, they have no problem. You all, go figure. Is this a
"Mexican problem" or something greater than that???
Happy Holidays, Roberto
-
----------------------------------------------------------------------------
-
"Although the world has progressed from a barbaric state to civilization in
the course of history, the 'savage sapiens' is today basically as primitive
as in the distant past, covered only with layers of cultural and
educational varnish." Dario Salas Sommer, Santiago de Chile, 1996
-
----------------------------------------------------------------------------
-.
------------------------------
Date: Wed, 13 Dec 2000 21:09:09 +1100
From: Luke Speer <lukasz@midcoast.com.au>
Subject: [CH] Tis The Season/Off Topic/Recipe
Chrismas Cake Recipe
Place in a large Bowl
1Kg seeded Raisins
1Kg Sultanas
250g Maraschino Cheries
250g chopped Dates
250g mixed Peel
125g Crystalised Ginger
125g dried Apricots (plumped in Water)- Coarsely Chop later
125g Chopped Pitted prunes
Add 1/2 to 1 cup Rum (dark)
Mix well and stand overnight
Next day
Cream 500g soft butter (unsalted)
and 500g Brown Sugar (Moscavado)
Add 10 eggs, one at a time, mixing well after each
Blend in 500g Plain Flour
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Salt
1 teaspoon Vanilla essence
1 teaspoon grated Lemon Rind
1/2 teaspoon Almond Essence
Fold in Fruit and Rum also 1 large grated green apple
1/2 cup blanched Almond halves
1/2 cup coarsely chopped Walnuts
Mix thoroughly and turn into a 30cm tin, well lined with greaseproof
paper.
Bake in a oven at 275 degrees F for 4 hours
Alternative way is to make 3 small tins and bake for 2 1/2 hours.
Pour some additional rum over when hot from oven and place in tin..
close lid and leave for 3 days..
Appologies for metric and imperial measurements but those that bake
Chrismas cakes will work it out..
Damm fine recipe/Damm nice cake
worked on a Job for 4 days and the Owner gave us this for morning tea
every day, asked her for the Recipe and here it is..
Luke in Oz
------------------------------
Date: Wed, 13 Dec 2000 12:45:19 EST
From: Bigtom3946@aol.com
Subject: [CH] CH Cards and Posters on the way
I was able to pick up the cards and posters today after finally getting
dug out from the latest Iowa 10 inch blizzard. They will all go out today or
tomorrow at the latest.
As always the list for the next batch has started, if anyone is
interested in getting there own Official CH Card or poster just email me for
the ordering details. Just put "CH Card" as the subject.
Hot Regards,
Tom
------------------------------
Date: Wed, 13 Dec 2000 17:24:49 -0500
From: "byron bromley" <byron.bromley@gsd-co.com>
Subject: [CH] Heat treatment
Just read this on another list.
I am just tossing it out for your .02.
Story.
Customer in chinese rest. gets some hot stuff in the eye.
Manager gets a gal with long hair and rubs her hair in customers eyes.
Apparently immediate relief.
Thoughts were the oil in human hair.
Any .02 ??
Lord Byron
------------------------------
Date: Thu, 14 Dec 2000 09:06:53 -0800
From: "curtiss-ox-5" <curtiss-ox-5@email.msn.com>
Subject: Re: [CH] Heat treatment
And who said people in industrialized nations have far too little leisure
time?
> Customer in chinese rest. gets some hot stuff in the eye.
>
> Manager gets a gal with long hair and rubs her hair in customers eyes.
>
> Apparently immediate relief.
>
> Thoughts were the oil in human hair.
>
> Any .02 ??
>
> Lord Byron
>
>
------------------------------
Date: Thu, 14 Dec 2000 13:36:37 -0500
From: "Karen Stober" <kstober@us.ibm.com>
Subject: [CH] Bad news!
My Dad left a message that Cabot Cheese has discontinued it's habanero
cheese. That's the really good cheddar I serve at my hotlucks. No
explanation why.
Karen
------------------------------
Date: Thu, 14 Dec 2000 12:24:43 -0800
From: "Dave Anderson" <Chilehead@tough-love.com>
Subject: Re: [CH] Bad news!
Too bad, I had been meaning to buy some from Cabot. You can get
Habanero Jack from The Sonoma Cheese Company at
http://www.sonomajack.com
Fortunately, here in Nevada they have it in the markets.
Dave Anderson
TLCC
http://www.tough-love.com
> My Dad left a message that Cabot Cheese has discontinued it's habanero
> cheese. That's the really good cheddar I serve at my hotlucks. No
> explanation why.
>
> Karen
------------------------------
Date: Thu, 14 Dec 2000 20:42:02 GMT
From: mstevens@exit109.com
Subject: Re: [CH] Bad news!
At 12:24 PM 12/14/00 -0800, Dave Anderson wrote:
>Too bad, I had been meaning to buy some from Cabot. You can get
>Habanero Jack from The Sonoma Cheese Company at
>http://www.sonomajack.com
>
It's interesting, but I've found that most of the Habanero cheese that I've
tried is no hotter than the jalepeno cheese. Has that habanero flavor but
just
a medium heat at best....
=Mark
------------------------------
Date: Thu, 14 Dec 2000 16:26:14 -0500
From: Myron Menaker <myronm@bellsouth.net>
Subject: [CH] Habanero Jack (was: Bad news!)
Has anyone tried softening cheddar to a somewhat gooey consistency,
adding chopped habaneros and then refrigerating until hard again? It
works with ice cream!
Yes, we've finished counting in Florida!
Myron
mstevens@exit109.com wrote:
>
> At 12:24 PM 12/14/00 -0800, Dave Anderson wrote:
> >Too bad, I had been meaning to buy some from Cabot. You can get
> >Habanero Jack from The Sonoma Cheese Company at
> >http://www.sonomajack.com
> >
>
> It's interesting, but I've found that most of the Habanero cheese that
I've
> tried is no hotter than the jalepeno cheese. Has that habanero flavor but
just
> a medium heat at best....
«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»«¤»¥«¤»§«¤»¥«¤»§«¤»¥»
Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
\ / _\/_
.-'-. //o\ _\/_
-- / \ -- | /o\\
jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^~|~~^~^|^~`
"Seasonings Greetings!" | |
«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»«¤»¥«¤»§«¤»¥«¤»§«¤»¥»
------------------------------
Date: Thu, 14 Dec 2000 16:43:40 -0600 (CST)
From: Dan D Niles <dan@more.net>
Subject: [CH] Sauce Ratings
I'm putting my small but growing collection of hot sauces on a web page.
I'm using FireGirl's heat ratings. Unfortunately, some of the more
common sauces are not on FireGirl. I am interested in what other people
would rate these sauces at.
Tabasco
Tabasco Jalapeno
Red Devil
Louisiana Perfect
No Joke (Not a common one, but not on FG's page)
Thanks in advance,
Dan
------------------------------
Date: Thu, 14 Dec 2000 18:05:29 EST
From: Shantihhh@aol.com
Subject: [CH] How Hot is Too Hot?
Thought CH'ers who didn't read this would enjoy the article.
Mary-Anne
How Hot is Too Hot? Mo Hotta
Looks for the Answer
San Francisco Chronicle
(Los Angeles Times)
Wednesday, December 13,2000
Every hot sauce claims astronomical "Scoville units,"
referring to an old- fashioned and somewhat
subjective system of evaluating chile hotness.
Now the hot sauce catalog company Mo Hotta Mo
Betta is taking the issue out of the speculative
realm.
It has submitted all its hot sauces to a laboratory
for
High Performance Liquid Chromatography analysis.
The lab used by the San Luis Obispo-based
mail-order company rates Tabasco at 2,140
Scoville units, El Yucateco Habanero (green) at
8,910, Dave's Insanity Sauce at 51,000 and the
infamous Mad Dog Inferno at 89,560.
A dry mixture of ground peppers comes in at
180,000, which must be pretty close to the natural
limit.
True chile loons will just have to try Mad Dog
Inferno and its like. But, for the record, the
numerical ratings are accompanied in Mo Hotta Mo
Betta's catalog by a "thermometer" scale, which
doesn't bother to distinguish among levels over
5,000 units.
Above that level, hotness is not so much culinary as,
let's say, recreational.
------------------------------
Date: Thu, 14 Dec 2000 19:20:52 -0500
From: Oatmeal Jack <oat@intrepid.net>
Subject: Re: [CH] Sauce Ratings
Dan, if you are just going to use FG ratings just put in a link to her
page. Why not come up with your own rating system since you are making
your own webpage?? Otherwise what is the point of just repeating what is
on the FG page, you might have an entirely different feeling about the heat
of some of the sauces??
Oatmeal Jack
>I'm putting my small but growing collection of hot sauces on a web page.
>I'm using FireGirl's heat ratings. Unfortunately, some of the more
>common sauces are not on FireGirl. I am interested in what other people
>would rate these sauces at.
>
>Tabasco
>Tabasco Jalapeno
>Red Devil
>Louisiana Perfect
>No Joke (Not a common one, but not on FG's page)
>
>
>Thanks in advance,
>
>Dan
Join the Carp Anglers Group at:
http://www.carpanglersgroup.org
Go Fishing with Jack on the Potomac River, MD, USA at:
http://www.geocities.com/yosemite/rapids/8155
------------------------------
Date: Fri, 15 Dec 2000 10:26:53 +1100
From: fragrantgarden <fragrantgarden@fastlink.com.au>
Subject: Re: [CH] Chile-Heads Digest V7 #281
We use Coca Cola as a wetting and gluing agent. We
have been known to put dishwasher detergent into our spreaders with lawn
tell me more please!!
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone02 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
"Everyone over 40 is responsible for their own face."
*****************************************************************
------------------------------
Date: Fri, 15 Dec 2000 10:23:11 +1100
From: fragrantgarden <fragrantgarden@fastlink.com.au>
Subject: Re: [CH] Chile-Heads Digest V7 #281
Date: Fri, 8 Dec 2000 11:08:33 -0500
From: "byron bromley" <byron.bromley@gsd-co.com>
Subject: [CH] Re: Is this mainly a horticulture discussion list?
I have learnt more about edible plants on this list than any horticulture
list.
Chilli heads are basically foodies. If it can be eaten (with chilli of
course) they are interested.
I vaguely remember a crocodile or was it alligator recipe thread some years
ago
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone02 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
"Everyone over 40 is responsible for their own face."
*****************************************************************
------------------------------
Date: Fri, 15 Dec 2000 10:33:19 +1100
From: fragrantgarden <fragrantgarden@fastlink.com.au>
Subject: Re: [CH] Chile-Heads Digest V7 #281
When you say "chemicals", I assume you mean man-made
pesticides, herbicides and fertilizers. Surely you make use of the
chemical compound H2O.
My major objection to man-made pesticides is that many do not break down
and have half lives of 20 years or more. In Australia the two major
ofenders have been banned the chlorinated hydrocarbons and
organophosphaphates. Mostly, natural or synthetic pyrethrum, is the only
pesticide available to home gardeneres
(The Fragrant Garden sells Quassia chips - not legally as a pesticide -
but thats another story.)
Our problem now seems to be how ro stop white ants eating the thing we
spend most of our money on - our houses
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone02 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
"Everyone over 40 is responsible for their own face."
*****************************************************************
------------------------------
Date: Fri, 15 Dec 2000 10:37:03 +1100
From: fragrantgarden <fragrantgarden@fastlink.com.au>
Subject: [CH] purple
'This purple trait, we have to get rid of that,' he said. 'People want
certain kinds of chilies. People just don't buy a jalapeno that's
purple. You want it green and that's just the way it is.' ... "
I think purpple jalapenos would be cool. That's way I grow diffrent
colored peppers.
Is the geneeral public so set on things that a purpple jalapeno would
not sell?
What do you chyilieheads think?
Coyote
Howlin for Habaneros
Ithinkl it would be great too. Except here people seem to equate purple
berries as poision.
Thre is still a myth going arround that "ornamental" chillies are
poisionous.
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone02 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
"Everyone over 40 is responsible for their own face."
*****************************************************************
------------------------------
Date: Fri, 15 Dec 2000 10:40:54 +1100
From: fragrantgarden <fragrantgarden@fastlink.com.au>
Subject: [CH] uniform
The problem is that the big wholesalers want a crop that is uniform and
packs and ships well. They care nothing for taste and nothing for
appearance betond uniformity. It's the reason that tomatoes taste like
moist red cardboard, apples are bland with little flavour (but, great
appearance), rtc.
Yes Yes yes Once a tomato hits a coolroom it stops ripening. Threfore no
flavour
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone02 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
"Everyone over 40 is responsible for their own face."
*****************************************************************
------------------------------
Date: Fri, 15 Dec 2000 10:45:41 +1100
From: fragrantgarden <fragrantgarden@fastlink.com.au>
Subject: Re: [CH] Chile-Heads Digest V7 #280 Rats
Date: Wed, 6 Dec 2000 16:57:01 EST
From: Shantihhh@aol.com
Subject: [CH] rats or mice are eating my chiles
I am having a serious problem with my potted Chiles in the greenhouse. At
first I just shrugged at the half eaten pods around the pots. Now this is
the third day in a row? Any suggestions? I set a trap, but that is still
empty. Maybe poison. I know we have many squirrels and rats as I see them
in the trees. Our area is a bit country but with swimming pools, fruit
trees
and now CHILES they are very happy here.
They are MY Chiles!
Mary-Anne
Rats aren't supposed to like chillies. A Japanese company was said to use
capsaicin in its optical cables to stop rats nibbling at them (Source that
wonderful book "The Fragrant Chilli")
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone02 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
"Everyone over 40 is responsible for their own face."
*****************************************************************
------------------------------
Date: Fri, 15 Dec 2000 10:52:31 +1100
From: fragrantgarden <fragrantgarden@fastlink.com.au>
Subject: Re: [CH] Chile-Heads Digest V7 #280 aphids,
I would feel better about this if the companion plants repelled the
aphids,
Aphids hate garlic and onion family plants. A chive placed over arose bush
eradicates aphids for me.
Have you tried saopy water?
Neem is good to if you can find some
Michael Bailes, The Fragrant Garden, Portsmouth Road, Erina. N.S.W. 2250
Australia. (OZ); International fax 61 243 651979 Phone02 4367 7322
Web page at: http://www.fragrantgarden.com.au/
Email: <fragrantgarden@fastlink.com.au>
"Everyone over 40 is responsible for their own face."
*****************************************************************
------------------------------
Date: Thu, 14 Dec 2000 19:48:07 -0500
From: yoda <yoda@clark.net>
Subject: Re: [CH] Sauce Ratings
OK
I have about 400 in my little collection, and that is a long way from
the largest I collection
that I have personally seen.
Heat ratings are non-linear and somewhat personal in nature.
on my scale 0 - 10
0 is a green bell - no heat at all
Blairs 2 AM is a maxed out 10 and pure cap is off scale.
(Yes I have directly tasted "Pure Cap", and the small amount that
I could collect on a tooth pick, and touched to my tongue, was
brutal and made my tongue hurt for about an hour.)
Tabasco 2 - sharp, vinegary flavor, great on mustard greens or kale.
Tabasco Jalapeno - 1.5, milder than the regular, but has a nice
flavor,
we ( wife, me and our 15 year old daughter) all
enjoy this one
it is a good table sauce, it goes well on eggs and
pasta
Red Devil - <1 - great mild sauce, (Red Devil, Franks, Durkee Red)
it has a nice flavor, not too sour or vinegary, good
starting
point for wing sauce, and I use it to inject into poultry
before grilling or smoking. I buy it in gallon jugs for
as the base for my own hot sauces, 4 - 1 gallon jugs for
$13.00
I Don't know how they can sell it ( or make it ) that
cheap.
Louisiana Perfect - unknown in this area - not in my collection
I do have Louisiana Sunshine - it is somewhere between
Crystal
and "dollar store" hot sauce. Crystal being a good
1 and the other
somewhat less than 1.
No Joke again - I have not seen it -
(Not a common one, but not on FG's page)
Peppers in Dewey Beach (maybe Rehobeth Beach now) has a good web site
and a good catalog
check it out - I buy a great many sauces there every summer.
>
> Thanks in advance,
>
> Dan
- --
Jim W My opinions are just that; not my employer's or my wife's!
!! Do not assume that your freedoms are assured !! The truth is out
there
Brew and Let Brew; Homebrewing is Fun -- For a Hot Time: EAT CHILES
------------------------------
Date: Thu, 14 Dec 2000 21:42:11 -0500
From: "http://www.wildpepper.com" <jim@wildpepper.com>
Subject: Re: [CH] uniform
You must remember though, that the wholesalers are only reacting to the
demands of the consumer. If consumers did not demand uniformity, the
wholesalers (of which I was one for a season or two) would not provide
it. I would have been MUCH, MUCH happier to just go along and pick
'field run' grade chiles, rather than have to sort them for size and
color and shape.
- -Jim C
Mild to Wild
------------------------------
End of Chile-Heads Digest V7 #282
*********************************
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