[CH] Chile-Heads Digest V8 #403
Chile-Heads Digest (owner-chile-heads-digest@globalgarden.com)
Mon, 13 Aug 2001 06:19:05 -0700
Chile-Heads Digest Monday, August 13 2001 Volume 08 : Number 403
In this issue:
[CH] Lamb chops
[CH] Seed Temps
[CH] polyacrilimide granules
RE: [CH] polyacrilimide granules
Re: [CH] wasabi again
Re: [CH] polyacrilimide granules
RE: [CH] wasabi again
RE: [CH] wasabi again
[CH] Chile Items in Catalog
[CH] Recipe Search: Eggplant Chili
[CH] My Son's First Reaction to Chiles
[CH] Hot Stuff at Charlie Brown's Steakhouse
Re: [CH] Hot Stuff at Charlie Brown's Steakhouse
Re: [CH] Best Non-RED Chiles? Opinions
[CH] To Go With Wasabi Thread...
Re: [CH] Recipe Search: Eggplant Chili
RE: [CH] Recipe Search: Eggplant Chili
[CH] Rocoto and Cherry peppers
[CH] apricot-habanero vinegar
[CH] Thai Green Curry Eggplants
Re: [CH] My Son's First Reaction to Chiles
[none]
[none]
[CH] whiteflies?
[CH] Chunky Salsa Recipe
Re: [CH] Yellow Knife
[CH] (no subject)
[CH] Hot Spot Help
Re: [CH] Recipe Search: Eggplant Chili
Re: [CH] Hot Spot Help
Re: [CH] Hot Spot Help
RE: [CH] Recipe Search: Eggplant Chili
[CH] Wasabi
Fw: [CH] wasabi again/Metric Conversion
[CH] Chili Cookoff
[CH] Just when I thought I'd seen it all
Re: [CH] Recipe Search: Eggplant Chili
Re: [CH] Just when I thought I'd seen it all
Re: [CH] Mr. Dog's Firecracker Corn on Cob
----------------------------------------------------------------------
Date: Sat, 11 Aug 2001 07:44:07 -0500
From: "kennethbaker" <kennethbaker@msn.com>
Subject: [CH] Lamb chops
Mary had a little lamb
The farmer shot it dead.
Now Mary takes her lamb to school
between two hunks of bread
> Mary had a little lamb,
>
> It was always in a hurry.
>
> Fell into the cooking pot,
>
> Now it's in the curry!
>
------------------------------
Date: Sat, 11 Aug 2001 09:13:51 -0400
From: "Byron" <byronbromley@tellink.net>
Subject: [CH] Seed Temps
Not sure about dehydrator temps.
There is a seed treatment called Hot Water Treatment for Bacterical Spot.
Themps must be held below 125F or it will kill the seeds.
I assume the temperature would hold true in a dehydrator also
LB
------------------------------
Date: Sat, 11 Aug 2001 09:17:09 -0400
From: "Byron" <byronbromley@tellink.net>
Subject: [CH] polyacrilimide granules
Dave
How about checking the label..
Goggle search didn't like that spelling
Nor did they like polyacrylamide
An agi fact sheet search engine doesn't like either one.
L.B.
------------------------------
Date: Sat, 11 Aug 2001 15:32:03 -0000
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
Subject: RE: [CH] polyacrilimide granules
> How about checking the label..
> Goggle search didn't like that spelling
> Nor did they like polyacrylamide
> An agi fact sheet search engine doesn't like either one.
Byron,
Try searching using: acryl
as in acrylic acid, used in the manufacture of many
household products. It is also used in the manufacture
of polymers used to create super absorbent materials.
Here is a link to a company that makes the stuff:
http://www.americanacryl.com/
There's a product at http://www.vg.com
called Terra-Sorb which is supposedly potassium based,
not sodium based, therefor it breaks down into fertilizer
(their claim, not mine). Look in the "watering" dept.
My kung pao peppers are doing well despite the recent
heat wave, so I'll pass on buying the stuff. But then, I'm
a cheap sob.
Scott... helping where I can... KCK
------------------------------
Date: Sat, 11 Aug 2001 12:08:52 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: [CH] wasabi again
At 10:32 AM 08/10/2001 -0400, Byron wrote:
>Karen
>
>The stuff I found for Riley was $24.95 for 8 oz. That's clue #1.
>
>I'll let Doug translant, lbs/kilo
2.2 lbs/kg or 454 gm/lb.
It's slightly less then one half kilogram to the pound,
if you're not good at doing the math. Once you do it a few
times, though, it becomes instinctive.
Metric is just such a sensible system, I really do wish
the US would just ignore the whiners and convert.
Pam
- ---
"Our life is frittered away by detail...Simplify, simplify."
- Henery David Thoreau
------------------------------
Date: Sat, 11 Aug 2001 12:21:29 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: [CH] polyacrilimide granules
I was given some by a sales rep before it was
available on the market. I dug it into a small shady
flower bed I had that was difficult to keep moist.
I remember being decidedly unimpressed with its
performance in giving up moisture to the plants;
and noted that only the toughest plants* did well
in that bed after that. I finally dug that bed under
and let the weeds reclaim it.
The formula may have changed since then, but I
learned my lesson and stick to proven organic
methods rather then take chemical shortcuts.
Pam
* Mouse ear chickweed and wood sorrel thrived in
that flower bed.
- ---
When one thing evolves from another, the first thing
disappears. Apes are still here. -Parents Involved in
Education newsletter on Evolution
------------------------------
Date: Sat, 11 Aug 2001 17:04:06 -0000
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
Subject: RE: [CH] wasabi again
> Metric is just such a sensible system, I really do wish
> the US would just ignore the whiners and convert.
Nah, that would be too inconvenient. Think of all the
things that wouldn't sound right.....
Jazz musician 1.609 Kilometers Davis
453.6 grams cake
Denver's 1609 Meter High Stadium
.3048 meter long hot dogs
"In for a penny, in for .4536 kilograms"
That's just for starters, I could go on and on. As long
as you metrically inclined folks don't go getting goofy
with scovilles (scovigrams, scoviliters, scovometers)
there won't be any trouble.
Scott... with a GALLON of hab mash at home... KCK
------------------------------
Date: Sat, 11 Aug 2001 15:47:29 -0400
From: bill jernigan <billjernigan@icx.net>
Subject: RE: [CH] wasabi again
At 05:04 PM 8/11/01 +0000, Parkhurst, Scott Contractor wrote:
>As long
>as you metrically inclined folks don't go getting goofy
>with scovilles (scovigrams, scoviliters, scovometers)
>there won't be any trouble.
altho 'megascoville' does have a certain ring...
how ya doin' scott?...you gonna be at the fields this year?...
bill
have you donated food today?
visit http://www.thehungersite.com every day...
The sooner all the animals are extinct, the sooner we'll find their money.
- - Ed Bluestone
------------------------------
Date: Sat, 11 Aug 2001 16:53:11 -0400
From: "RisaG" <radiorlg@home.com>
Subject: [CH] Chile Items in Catalog
I was just looking through the latest Terry's Village catalog (decorative
items for the house - country-ish) and there were 4 items I thought I would
mention to chile-heads out there -
On page 37 -
A Peppy Mariachi - #EV-45/5623 - Sitting on a countertop, our "seasoned"
performer keeps your cooking utensils close at hand. Five kitchen utensils
are included with this resin pepper -
10-3/4" H x 8" W x 6-1/2" D - $19.95 each
Six Glass Chili Peppers - #EV-91/1440 -
Add some zest to a big bowl or a chips 'n salsa set with these vibrant chili
peppers. They'll be a hot addition to your next party. 3-1/2" L
$9.95 set
Hot & Spicy - #EV-45/1523 - Topped with a bright red-pepper shaped stopper,
the glass bottle holds 13 oz of your favorite salsa or sauce. Size of
stopper may vary. 9" H - $5.95 each
Chili Pepper Wind Sock - #EV-26/6 -
Enliven your front door and offer guests a "warm" welcome with this festive
wind sock. Made of durable nylon with a cord attached for hanging. Imported.
4-1/2" L - $7.99
http://www.terrysvillage.com
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/02/01
------------------------------
Date: Sat, 11 Aug 2001 16:59:07 -0400
From: "Marmot B. Jones" <mjones3@cfl.rr.com>
Subject: [CH] Recipe Search: Eggplant Chili
The most bountiful vegetable in our summer garden is eggplant. My wife
has found many Italian and Greek recipes that use eggplant but nothing
Tex-Mex. Does anyone have a eggplant chili or eggplant Tex-Mex recipe
they care to share?
------------------------------
Date: Sat, 11 Aug 2001 17:00:01 -0400
From: "RisaG" <radiorlg@home.com>
Subject: [CH] My Son's First Reaction to Chiles
Last night I made pasta with Fra Diavolo Sauce (from Wegman's). I separated
some pasta to serve him with other sauce. Before I served his, he wanted a
piece of his dads. He didn't realize it had the Fra Diavolo Sauce. It looked
the same. Well, about a minute after he ate it - he put his hand over his
mouth and started fanning his mouth. He said "why does my mouth feel like
that?" I said there is a bit of chile pepper in that. He said it was hot. I
told him his serving did not have the same sauce on it.
Told him that after a few times eating it it wouldn't feel the same and he
might enjoy it. He looked at me funny. I have a feeling he won't be a CH.
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/02/01
------------------------------
Date: Sat, 11 Aug 2001 17:08:15 -0400
From: "RisaG" <radiorlg@home.com>
Subject: [CH] Hot Stuff at Charlie Brown's Steakhouse
I was just at Charlie Brown's and thought I would pass on this information.
My DH had a steak and thought it would be better with some hot sauce. He
asked if they had any and they said no but they did have sauces that went
with the buffalo wings, would he like that? Yes. 2 kinds - one more like
regular Tabasco and one that was made with Scotch Bonnets that they called
Fireball. So she brought both. My DH went for the regular stuff and I tried
dipping my french fries into the Fireball. Well, it was surely hot. More
heat than flavor. I thought it was pretty good.
So, ask for the Fireball sauce. It is HOT.
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/02/01
------------------------------
Date: Sat, 11 Aug 2001 17:35:18 -0400
From: =Mark <mstevens@exit109.com>
Subject: Re: [CH] Hot Stuff at Charlie Brown's Steakhouse
At 05:08 PM 8/11/01 -0400, RisaG wrote:
>I was just at Charlie Brown's and thought I would pass on this information.
>
>My DH had a steak and thought it would be better with some hot sauce. He
>asked if they had any and they said no but they did have sauces that went
>with the buffalo wings, would he like that? Yes. 2 kinds - one more like
>regular Tabasco and one that was made with Scotch Bonnets that they called
>Fireball. So she brought both. My DH went for the regular stuff and I tried
>dipping my french fries into the Fireball. Well, it was surely hot. More
>heat than flavor. I thought it was pretty good.
>
>So, ask for the Fireball sauce. It is HOT.
That's odd, there's a Charlie Browns within walking distance of my house
and have had the chicken wings with the "Fireball" sauce and was decidedly
unimpressed. I think plain tabasco had more heat than their fireball
sauce. I wonder if the restaurants make it on site? That could explain
the variability...
=Mark "Runs With Scissors" Stevens
@ http://www.exit109.com/~mstevens @
@ ICQ# 2059548 @
Dyslexic, Agnostic, Insomniac...
Lying awake at night, wondering if there is a Dog.
------------------------------
Date: Sun, 12 Aug 2001 08:55:06 +1000
From: "James Robertson" <jrr@optushome.com.au>
Subject: Re: [CH] Best Non-RED Chiles? Opinions
> When they change color, do they just darken in color? Darker green?
Because
> I have 2 that are a bit bigger than the others and have started to darken
in
> color. Does that mean they are ripe? It is very confusing.
Hmm - it's been a couple of months since I picked one and I can't say for
certain, but I seem to recall them changing from that very pale lime green
colour, to a richer ruddy colour in patches. Then when I'd pick one, it
would quickly change to a consistent dull orange colour (not like the bright
golden orange of habs) over a day or so indoors in my chilli basket.
Sorry I can't be more helpful...
jr
------------------------------
Date: Sat, 11 Aug 2001 20:19:39 -0400
From: "RisaG" <radiorlg@home.com>
Subject: [CH] To Go With Wasabi Thread...
I thought for those who don't know how to make sushi and don't know what to
do with wasabi, I found this site that has instructions. Thought I would
pass it on...
http://www.soyouwanna.com/site/syws/sushi/sushi.html
Now you'll know what to do with wa-sa-bi!!
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/02/01
------------------------------
Date: 11 Aug 2001 19:38:57 -0600
From: "Eruna Schultheiss" <eruna@taom.com>
Subject: Re: [CH] Recipe Search: Eggplant Chili
Not at all a Tex-Mex recipe, however, you can make this eggplant dish
as spicy as you please! The more chili pepper you add, the better!
I enjoyed this dish first in a hotel in Bombay. Since then I
experimented with the recipe and came across it again a couple of
years ago when a friend of mine, Misba, who is originally from Bombay,
cooked it for me. So here we go:
<FONTFAMILY><PARAM>Geneva</PARAM> * Exported from
MasterCook Mac *
Eggplant w Coriander Seeds
Recipe By : Eruna Schultheiss / adpated from Misba
Serving Size : 2 Preparation Time :0:45
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 pound eggplant -- broiling
1 tablespoon olive oil
1 large onion -- chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon chili flakes --plus more to taste
3 cloves garlic -- crushed
3 tablespoons ketchup
Preheat oven at about 450, cut into 1 cm slices and broil eggplants
(pref. Japanese style) for approx. 20 minutes.
Saut=E9 onion in little olive oil. When the onion is soft and a little
brown, add the coriander seeds, cumin seeds and chili flakes. Add the
eggplant slices and cook for about 20 minutes. Add ketchup and saut=E9
for a couple more minutes.
Serve</FONTFAMILY> with basmati rice. Enjoy!
Eruna Schultheiss
------------------------------
Date: Sat, 11 Aug 2001 18:45:58 -0700
From: "Mary & Riley" <uGuys@ChileGarden.com>
Subject: RE: [CH] Recipe Search: Eggplant Chili
Marmot,
Unusual name--cool!
Maybe you'll like this. It's not chili, but it goes good with lots of
stuff. Roasted Eggplant hummus. Started out a bit lower fat that most,
but I see I upped the tahinni. Inspired by Risa's Kick Butt Hummus.
Riley
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of
> Marmot B. Jones
> Sent: Saturday, August 11, 2001 1:59 PM
> To: Chile-Heads@globalgarden.com
> Subject: [CH] Recipe Search: Eggplant Chili
>
>
> The most bountiful vegetable in our summer garden is eggplant. My wife
> has found many Italian and Greek recipes that use eggplant but nothing
> Tex-Mex. Does anyone have a eggplant chili or eggplant Tex-Mex recipe
> they care to share?
>
>
* Exported from MasterCook *
Roasted Eggplant Chile Hummus
Recipe By :Riley
Serving Size : 64 Preparation Time :0:00
Categories : Appetizers Beans
Chiles
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 eggplant -- roasted
3 15 oz cans Garbanzo beans (chickpeas) -- rinsed and drained
5 cloves garlic cloves (1/2 head) -- roasted
5 cloves garlic cloves (1/2 head) -- chopped
2 ounces lemon and/or lime juice
3/4 cup tahini -- or more
1 teaspoon Mild New Mexican Chile Powder (Jim's Mild
to Wild Pepper and Herb Co)
1 teaspoon Chipotle powder (Mild to Wild)
1 teaspoon Smoked red Savina powder (Mild to Wild) -- See
note
1 tablespoon Ground cumin -- to taste
salt and pepper -- to taste
1/4 bunch cilantro -- chopped
Cut the eggplant lengthwise in half and place skin side up in broiler.
Roast until skin blisters, then turn cut-side up for a few more minutes
until cooked through. Remove and cover in a plastic bag until needed.
Roast half the head of garlic at the same time. Individual cloves with
skin on.
Peel the roasted and fresh garlic and put in blender or food processor.
Add the chickpeas and tahini (I pour off some of the oil separated from
tahini to reduce the oil content). Peel the eggplant and add it, the
New Mex and Chipotle powders, lemon juice, cumin, salt, pepper and some
cilantro and blend until smooth. Adjust texture and taste with tahini
and lemon juice, salt and various powders. Set some aside 1/3 or so for
non-ChileHeads and add the Savina Powder.
Description:
"Lowered fat recipe. Inspired by RisaG's "Kick-Butt Hummus""
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 19 Calories; 2g Fat (67.9%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.
Serving Ideas : Serve with toasted Flat bread and/or Pita bread.
Garnish with sprigs of cilantro and drizzle with olive oil (optional).
NOTES : After adding everything except the Savina powder I put aside
about 1/3 for non-ChileHeads and added the Savina to the remaining 2/3.
Chle powders from http://www.wildpepper.com/
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
------------------------------
Date: Sat, 11 Aug 2001 22:03:14 -0400
From: poetmore@pop.mindspring.com
Subject: [CH] Rocoto and Cherry peppers
Hi... I've never had a rocoto pepper, to me they look like cherry
peppers... I am a serrano and habanero eater... don't really like
cherry peppers... are rocotos better...? any help info would be
great.....
Thanks tons
poet
------------------------------
Date: Sat, 11 Aug 2001 20:05:47 -0700
From: "Marilyn Reese" <plantphreak@hotmail.com>
Subject: [CH] apricot-habanero vinegar
Okay, I hijacked a recipe for raspberry vinegar, and changed it a bit.
In a medium saucepan, heat two cups white vinegar with two habaneros,
chopped fine, to 180 degrees F. (I have a thermometer, but this was jsut at
the point where bubbles start to form on the bottom of the pan.) Add one 10
oz. jar "all fruit" apricot preserves. Stir, and heat to 160 degrees F
(lots of steam, just before bubbles form). Remove from heat, and let chill
in a tightly covered jar for 5 days. Store in the refrigerator.
Okay, in 4 more days I should have some awesome flavored vinegar. What
should I do with it?
Marilyn
*********
The easiest way to find something lost around the house is to buy a
replacement.
------------------------------
Date: 11 Aug 2001 21:07:04 -0600
From: "Eruna Schultheiss" <eruna@taom.com>
Subject: [CH] Thai Green Curry Eggplants
Another very easy way to get your eggplants deliciously spicy is to
prepare a Thai Green Curry. You could do that from scratch or simply
get one of those Thai Kitchen Green Curry jars that you can buy in
most grocery stores. I made a green curry like that a few months ago
with green eggshaped Thai eggplants. I used a whole jar of the green
curry and much less coconut milk in proportion to increase the
heatlevel. There was more than one person feeling the heat at that
table....
The eggshaped Thai eggplants were perfect for that dish, but I am
sure, other eggplants will do too.
Enjoy your Thai hot eggplants,
Eruna Schultheiss
------------------------------
Date: Sat, 11 Aug 2001 20:01:23 -0400
From: Mike S <mike@dmfarms.com>
Subject: Re: [CH] My Son's First Reaction to Chiles
Risa,
I know the feeling. I have been trying to "find" local chile-heads. When I
mention the joys of
hot peppers and sauces to most people, they look at me as though I should
be in the "Looney Bin".
Can't seem to sell many hot peppers at the farm market this year either. We
must be the select few, the elite!
Mike Shimek
D&M Farms
D&M Farm Market
------------------------------
Date: Sun, 12 Aug 2001 16:28:24 +0100
From: Ron Hill <rontah@enigma71.freeserve.co.uk>
Subject: [none]
Please delete my details from your records
------------------------------
Date: Sun, 12 Aug 2001 16:28:57 +0100
From: Ron Hill <rontah@enigma71.freeserve.co.uk>
Subject: [none]
------------------------------
Date: Sun, 12 Aug 2001 13:44:28 EDT
From: Shantihhh@aol.com
Subject: [CH] whiteflies?
Neem and Pyrethrins works great and is all natural. You'll need to spray the
undersides of chiles, works on tomatoes, etc.
<< Never having a White fly outbreak before, wasn't sure about prevention.
Will check plants on return to work Mon. & if I have more problems, will
give your solution a try. Have nursery near work for supplies. >>
Mary-Anne, List Owner
USDA Zone 9b, Sunset Zone 14/15
mailto:TomatoMania-subscribe@YahooGroups.com
<A HREF=" mailto:TomatoMania-subscribe@YahooGroups.com ">AOL Click
Here</A>
"Who plants the seed beneath the sod, and waits to see, believes in God."
------------------------------
Date: Sun, 12 Aug 2001 12:15:14 -0700 (PDT)
From: Ted Wagner <trwagner1@yahoo.com>
Subject: [CH] Chunky Salsa Recipe
Was out puttering around today and decided to stop at the local farm
market and get two more bottles of Jim Campbell's sauce (Finishing
Sauce and the Hot Habanero sauce) and saw they had some fresh picked
jalapenos. Then, I had a splendid idea when I was at the new
super-Target here in Avon, Indiana. They finally had some serrano
peppers that were RIPE! ;-)
Here's the result: (All items FRESH "of course")
Ted's Saturday Chunky Salsa
8 Roma Tomatoes, cubed
1 Red bell pepper, diced
3 cloves of fresh garlic, minced
1/2 sweet yellow onion, diced
4 serrano peppers, minced
4 large jalapeno peppers, minced
2 tsp kosher salt
1/4 tsp fresh ground black pepper
chopped cilantro (amount to taste)
Mix all ingredients. Toss well and refrigerate for 3 hours. Toss
before serving.
__________________________________________________
Do You Yahoo!?
Send instant messages & get email alerts with Yahoo! Messenger.
http://im.yahoo.com/
------------------------------
Date: Sun, 12 Aug 2001 17:24:52 -0500
From: tucker <tucker@ticon.net>
Subject: Re: [CH] Yellow Knife
Jim Weller wrote:
> -=> Quoting tucker to All <=-
>
> So is winter golf.... it's played on snowshoes with bright orange balls.
>
> If a raven (over-sized crow) steals your ball you can either shoot it
> and play where the ball falls or take a two stroke penalty.
>
> "Caddy, may I have my 20 guage and a #4 shell?"
>
> Cheers,
>
> YK Jim
Hey, golf and lunch together. Reminds me of an outing I played in a few
weeks ago. Didn't find out the steak sandwich you received between each
nine was "grill your own" until I got there. Didn't have to shoot our own
cows though...
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Sun, 12 Aug 2001 18:17:11 EDT
From: Alexjojo@aol.com
Subject: [CH] (no subject)
There are some great Poblano recipes available at
http://cookinglight.m0.net/m/s.asp?HB4186069753X1077345X73603X
Michelle
------------------------------
Date: Sun, 12 Aug 2001 18:20:53 -0500
From: tucker <tucker@ticon.net>
Subject: [CH] Hot Spot Help
Hey Heads,
I guess it's finally my turn for this...
Anyone out there aware of any C-H spots ("hot shops" are fine, in
addition to restaurants) located within a reasonable cab ride from the
Burbank, CA airport? The wife and I will be out that way for a
convention in a couple of weeks, and we might have a little time to
kill.
Please send any info direct, as I'm still behind in my list message
reading due to a vacation in July, and a hectic work schedule. (I'm on
the messages from late July at the moment; but I do scan them for
personal messages when I get around to downloading them from my ISP.)
As always, TIA!
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Sun, 12 Aug 2001 19:04:02 -0600
From: "Inagaddadavida, Baby" <raelsixfour@home.com>
Subject: Re: [CH] Recipe Search: Eggplant Chili
>The most bountiful vegetable in our summer garden is eggplant. My wife
>has found many Italian and Greek recipes that use eggplant but nothing
>Tex-Mex. Does anyone have a eggplant chili or eggplant Tex-Mex recipe
>they care to share?
deepfried eggplant is deeeee-lish assuming one ain't afraid of fried
foods, and the process is fairly simple too. In a nutshell:
*flour for dredging
*milk/egg wash (1 egg to 1/2 cup milk)
*breadcrumbs, seasoned with your favorite "tex-mex"/cajun seasoning,
or whatever...i've a tried and true "recipe" from Paul Prudhomme if
desired.
Follow your basic breading proceedure and go, mon, go...
I also think eggplant would be good added into a basic chili recipe
or other stew-like dishes as it tends to cook down but adds flavor.
For example, tonight for dinner into a pot I threw some white beans,
a cooked hamburger, some leftover marinara, water, basil, oregano, a
bit of grnd cumin, thought about sage but desided against it, some
sea salt, and some ground chile; let it all cook on a low simmer for
about 1 hour (maybe). What was it? White bean ragu' ? White bean
chili? Beats me, but it was *damn* tasty...
...and to get back to the Point of Eggplant (PE):
some roasted eggplant would have added a very interesting (good)
dimension to the dish, methinks. Roasted eggplant (entire eggplant
into a very very hot oven, e.g. 500 degrees F, until soft to the
grasp...they will burn tho!) is quite good mixed into other things.
Has a unique favor, i think.
Anywho...suggestions you desired.
Peace, Hendrix, and Chiles.......
Rael64
------------------------------
Date: Sun, 12 Aug 2001 18:26:01 -0700
From: Robert A Reed <rob.rd@juno.com>
Subject: Re: [CH] Hot Spot Help
I've mentioned this one before but you might try going to the Prince of
Wales pub in san mateo
and try the HABANERO HAMBUGER you even get the bumper sticker if you can
eat it
to get there fron the air port go south on 101 to the same exit as the
san mateo bridge , only go west not east and the go south on Delaware
then as you approach the fairgrounds entrance turn right and you will be
right there
it is quite an experience and you won't soon forget it.
On Sun, 12 Aug 2001 18:20:53 -0500 tucker <tucker@ticon.net> writes:
>
>
> Hey Heads,
>
> I guess it's finally my turn for this...
>
> Anyone out there aware of any C-H spots ("hot shops" are fine, in
> addition to restaurants) located within a reasonable cab ride from
> the
> Burbank, CA airport? The wife and I will be out that way for a
> convention in a couple of weeks, and we might have a little time to
> kill.
>
> Please send any info direct, as I'm still behind in my list
> message
> reading due to a vacation in July, and a hectic work schedule. (I'm
> on
> the messages from late July at the moment; but I do scan them for
> personal messages when I get around to downloading them from my
> ISP.)
>
>
> As always, TIA!
>
> --
> Erich
> C-H # 2099
> Silver Glen American Shorthairs
> www.worzellaphoto.com/pets/index.htm
>
>
------------------------------
Date: Sun, 12 Aug 2001 18:42:34 -0700
From: "Dave Anderson" <Chilehead@tough-love.com>
Subject: Re: [CH] Hot Spot Help
The problem is that would be about a 400 mile cab ride since
Burbank is near Los Angeles and San Mateo is near San
Francisco:-)
> I've mentioned this one before but you might try going to the Prince of
> Wales pub in san mateo
> and try the HABANERO HAMBUGER you even get the bumper sticker if you can
> eat it
> to get there fron the air port go south on 101 to the same exit as the
> san mateo bridge , only go west not east and the go south on Delaware
> then as you approach the fairgrounds entrance turn right and you will be
> right there
> it is quite an experience and you won't soon forget it.
>
>
> On Sun, 12 Aug 2001 18:20:53 -0500 tucker <tucker@ticon.net> writes:
> >
> >
> > Hey Heads,
> >
> > I guess it's finally my turn for this...
> >
> > Anyone out there aware of any C-H spots ("hot shops" are fine, in
> > addition to restaurants) located within a reasonable cab ride from
> > the
> > Burbank, CA airport? The wife and I will be out that way for a
> > convention in a couple of weeks, and we might have a little time to
> > kill.
> >
> > Please send any info direct, as I'm still behind in my list
> > message
> > reading due to a vacation in July, and a hectic work schedule. (I'm
> > on
> > the messages from late July at the moment; but I do scan them for
> > personal messages when I get around to downloading them from my
> > ISP.)
> >
> >
> > As always, TIA!
> >
> > --
> > Erich
> > C-H # 2099
> > Silver Glen American Shorthairs
> > www.worzellaphoto.com/pets/index.htm
> >
> >
>
Dave Anderson
Tough Love Chile Co.
Http://www.tough-love.com
------------------------------
Date: Sun, 12 Aug 2001 20:48:57 -0500
From: "green" <green56@PioneerPlanet.infi.net>
Subject: RE: [CH] Recipe Search: Eggplant Chili
Ittiz beyond me why ANYONE would want to bastardize such a wunnerful thing
as eggplant (close relative to our El Grande) in a chili. But whom am I to
say????
If it t'were moi, besides the lucious (lush's???) frying o'same, roast the
baby!
Cut the eggplant into thick slices - 1-3" - dip in oil, and toss on a good
hot grilling grate. Cook/roast/smoke until the center o'the slices are
semi-soft. Serve slathered in butter, blue cheese, any cheese, salsa, etc.
Or just plain, and go To Heaven!
Anudder way, cut eggplant in 1/2. Slather 1/2s with oil/butter/bacon
grease, and bake until centers are soft. Serve as above, or dig out guts
and make "cavier"... Need to find the recipe. Then use the left over
"boats" for filling with... chili? That would be nice! And serve the
cavier on the side.
green, CH #2156
- -----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Inagaddadavida,
Baby
Sent: Sunday, August 12, 2001 8:04 PM
To: Marmot B. Jones
Cc: Chile-Heads@globalgarden.com
Subject: Re: [CH] Recipe Search: Eggplant Chili
>The most bountiful vegetable in our summer garden is eggplant. My wife
>has found many Italian and Greek recipes that use eggplant but nothing
>Tex-Mex. Does anyone have a eggplant chili or eggplant Tex-Mex recipe
>they care to share?
deepfried eggplant is deeeee-lish assuming one ain't afraid of fried
foods, and the process is fairly simple too. In a nutshell:
------------------------------
Date: Sun, 12 Aug 2001 22:56:13 -0400
From: "Byron" <byronbromley@tellink.net>
Subject: [CH] Wasabi
Paul
Wasbi, 5.5 miles west of Peter's Honda, Amherst Plaza, Unique name
"Oriental Market"
Salem is zone 6 or 6a they have 6 to 8 weeks more growing time.
Typical difference snow Salem 0
Nashua 1 to 2, Milford 4 to 6 my place 8 to 12 in of snow. Have seen 8"
here and 2.5 miles away with nothing.
Most of the small roadside stands in my area are reporting
0 tomatoes or peppers.
I do have a few extra early start part green house grown chiles.
Todays hi 63F low expected at 47F
Working on some cheap hoop house ideas.
LB
Date: Fri, 10 Aug 2001 07:53:17 -0400
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: Re: [CH] Wasbi
L.B.
OK/the strip mall on other side of 101A from Greenhouse Cafe. Will have to
go there the next time I visit the guys who still work at Peter's Honda.
Never answered my question. Has it finally warmed up in your unique Zone
5/6? Hot as HEdouble hockey sticks here. 98 during the day yesterday & 74 at
6:00 AM this morning. My uncle in North Salem, NH has said for years he
lives in a snow zone 'cause when everybody else reports 3-4" of snow he has
6-8".
Going to Jellystone this weekend,
Paul
------------------------------
Date: Mon, 13 Aug 2001 06:34:51 -0400
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: Fw: [CH] wasabi again/Metric Conversion
Pam,
Until we do here's a great Metric/US conversion site
to bookmark: http://www.convert-me.com/en/
Paul
- ----- Original Message -----
From: "Pam Rudd" <pamrudd@mindspring.com>
Sent: Saturday, 11 August, 2001 12:08 PM
> >I'll let Doug translant, lbs/kilo
>
> 2.2 lbs/kg or 454 gm/lb.
>
> It's slightly less then one half kilogram to the pound,
> if you're not good at doing the math. Once you do it a few
> times, though, it becomes instinctive.
>
> Metric is just such a sensible system, I really do wish
> the US would just ignore the whiners and convert.
>
> Pam
------------------------------
Date: Mon, 13 Aug 2001 06:38:12 -0400
From: "Dave Hendricks" <bvdrangs@enter.net>
Subject: [CH] Chili Cookoff
I entered a chili cookoff over the weekend. My company sponsored one at
our picnic. With two categories to enter, I went for Hottest. When the
smoke cleared, I had won! My "Wallaby Damned Chile" was damned good
chili! (recipe follows). I won a rather large basket of goodies.
The basket (which resembles a laundry basket) contained various Tex-Mex
cooking goodies including chili powder, crushed red pepper, taco
seasoning, spanish rice mix, hot sauce, canned chile, canned enchiladas,
cooking sauces, two plants (Aloe and a cactus) a bottle od bubbly, and a
pinata. The same prize was awarded for Hottest and Best Tasting. I could
only enter one category.
When we arrived, we checked the other entries (Knock Your Socks Off,
Dominator, Hot Poker Chili) and checked the ingredients used. We were
required to list ingredients, but not the recipe.This is so judges could avoid
something they were allergic to. One also used the red savina powder and
Blair's Death Rain hot sauce (something I am afraid to try) However that
chili was not all that hot. The winner in the Best Tasting category was "My
Clucking Chili" and was of course, made with chicken. Barb and I agreed
that it was the best in it's category but not much of a chili. The remaining
entries were
not very good at all. I could have entered my chili (toned down) in
that category and won!
There were several comments about my chili being too hot to eat
and then there were the people who went back after the judging for
a whole bowl full. I do know that my chili had more than twice the
votes of all the remaining chilis combined.
Dave Hendricks
Wallaby Damned Chili by Dave Hendricks
3 lbs. Ground Beef
2 large sweet onions, chopped
2 cloves garlic, minced
4 bell peppers, chopped
1 can chopped tomatoes (28 oz)
1 quart beef stock (I used home made)
1 packet Lysander's Mesquite Chili seasoning mix (package contains 2
packets)
1 package Wick Fowler's 2-Alarm Chili Seasoning mix
1 Tablespoon chili powder
1 Tablespoon cocoa powder
1/2 teaspoon Stubb's Mesquite liquid smoke
Salt and pepper to taste
1 Tablespoon Apple Smoked Red Savina Habanero powder
6 chipotles in adobo sauce, chopped
1 can dark red kidney beans, drained and rinsed (40 oz)
Heat a saute pan over medium-high heat and saute onions and bell peppers
in olive oil until soft and slightly translucent. Add minced garlic and cook
for a couple of minutes. Transfer to your chili pot. Add beef stock,
tomatoes, salt, pepper, cocoa and chili seasonings (use everything in the 2-
Alarm pack except the masa harina). Simmer. Meanwhile, brown the
ground beef. This will need to be done is several batches as not to
overcrowd the pan. As it is ready, add the beef to the chili base. Once
everything except the beans is in the pot, check the flavor of the chili and
add additional chili powder if needed. Also add the Red Savina Habanero
powder to taste and the chipotles with sauce. If you are a wimp, you can
leave it out the habanero powder or substitute cayenne. Simmer for about
an hour to allow the flavors to meld. Add the beans and simmer an
additional 30 minutes. When the chili is ready to serve, you can thicken it a
bit with some masa harina left from the 2-Alarm kit if desired.
------------------------------
Date: Mon, 13 Aug 2001 07:58:16 -0400
From: "Karen Stober" <kstober@us.ibm.com>
Subject: [CH] Just when I thought I'd seen it all
Friday, Dad and I drove down to Atlantic City, NJ.
On the way we stopped at Ten Acres Coffee Shop, Route 9,
Galloway. Wow! They now have a huge selection of hot sauces, fifteen
bottles, ranging from Tabasco to Last Rites, to serve. Ten Acres buy their
sauces at Peppers in Delaware, not Cooks Corner in Smithville, which is
only minutes away. I told Dad about the immense collection of sauces for
sale at Peppers on their website, and Dad said we may stop at Peppers when
we drive down to Florida in November.
In Brigantine, I stopped at a beauty supply store, looking for the ever
elusive pink mascara. I could not believe my eyes. A bottle of shampoo,
with a large red paper chile pepper hanging off of it and more peppers on
the label. Placenta Plus Peppar Scalp Stimulating Shampoo For Thinning
Hair with natural red and green peppar,
nettles, yarrow, burdock, rosemary and aloe extracts. I got it just for
that label. Yes, pepper really is in it. "Capsicum Oleoresin" is seventh
ingredient, after a number of chemicals. It leaves a tingling on your
scalp and any skin it comes in contact with.
Yours in heat
Karen
------------------------------
Date: Mon, 13 Aug 2001 08:16:29 -0400
From: "RisaG" <radiorlg@home.com>
Subject: Re: [CH] Recipe Search: Eggplant Chili
I've made a chili before that had eggplant as an ingredient. I am trying to
find the recipe. Not easy. I've checked all the obvious books, and even
checked the website I used to post This Weeks Winners at before my website
and can't find it. I'm continuing my search. I should find it in a few
days. It gave a meaty taste and texture without the fat. It was good.
Really.
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/10/01
------------------------------
Date: Mon, 13 Aug 2001 06:22:52 -0600
From: "Inagaddadavida, Baby" <raelsixfour@home.com>
Subject: Re: [CH] Just when I thought I'd seen it all
>
>elusive pink mascara. I could not believe my eyes. A bottle of shampoo,
>with a large red paper chile pepper hanging off of it and more peppers on
>the label. Placenta Plus Peppar Scalp Stimulating Shampoo For Thinning
>Hair with natural red and green peppar,
>nettles, yarrow, burdock, rosemary and aloe extracts. I got it just for
>that label. Yes, pepper really is in it. "Capsicum Oleoresin" is seventh
>ingredient, after a number of chemicals. It leaves a tingling on your
>scalp and any skin it comes in contact with.
>
>Yours in heat
>
>Karen
*placenta* plus!? okay, it may just be a Rael thing, but isn't that a
really bad bad stupid marketing no-no? "...and our new and improved
Placenta Plus Shampoo! made with human placenta, platypus piss, and
private label pre-pubescent sweat!...one try and you'll switch to
Placenta Plus!..."
ack.
no placenta on this redneck-a's hair, please, regardless of the chile
content :)
Peace,Hendrix, and Chiles.......
Rael"...this ain't helping my oatmeal go down any easier..."64
Monk of the TCS
------------------------------
Date: Mon, 13 Aug 2001 08:18:15 -0500
From: Uncle_Dirty_Dave <xrated@ameritech.net>
Subject: Re: [CH] Mr. Dog's Firecracker Corn on Cob
Chet Bacon wrote:
> Try doing your corn this way.
> Do not husk the corn but snip off just the tassle and then put it in your
> microwave.
> 4-6minutes for two depending on the power of your microwave, then husk it using
> oven mitts, put on your favorite coating. Mine ----> butter, salt and Calvin's
> powder or my own powder. Killer results! and quick!
> ChesterChile
Or just Rev Jim's gound chipotle.... and I cut the butt end from the
ears before nuking or grilling. Then when ready to eat I grasp the
"silks" in one hand and pull the ear out from the butt end. Shucks and
silks from the one hand go in the scrap bucket whilst the corn in the
other hand gets dipped in butter and sprinkled with salt and chipotle or
just Tony Chachere's Cajun Spice.
ENJOY!!!
- --------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
------------------------------
End of Chile-Heads Digest V8 #403
*********************************
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