[CH] A question about capsicum and cooking?

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Mary & Riley: "[CH] Crackers"
• Previous message: Jonathan Smillie: "Re: [CH] Best Non-RED Chiles? Opinions"
• Next in thread: Tom F. Bryant: "Re: [CH] A question about capsicum and cooking?"

     Last night my fiance picked me up a copy of The
Chile Pepper Encyclopedia by Dave DeWitt.   I am
really enjoying reading it.  I'm looking forward to
checking out some of his other books.  Especially the
Hot Sauce Bible.   

    I have a couple of questions for you all.    First
I'm looking for Capsicum extract.   I don't want a
sauce but a additive to use in making my own sauces.  
 I know that there is a product called Pure Cap.   Is
that what I'm looking for?   Or is there something
better on the market?    

    Also  I need some help in a cooking related issue.
  No matter how hard I clean my pots and pans.   My
family claims that they can feel the heat when they
use the pans at a later time.   This is especially
true with my Cast Iron skillet.    Does anyone have
any ideas as to how to de-Chile a pan.     Or do I
just need to buy separate pans?    Thanks again for
all the Help.  
  Darrell

__________________________________________________
Do You Yahoo!?
Make international calls for as low as $.04/minute with Yahoo! Messenger
http://phonecard.yahoo.com/

• Next message: Mary & Riley: "[CH] Crackers"
• Previous message: Jonathan Smillie: "Re: [CH] Best Non-RED Chiles? Opinions"
• Next in thread: Tom F. Bryant: "Re: [CH] A question about capsicum and cooking?"