[CH] so many things
bradley ellis (h0t5auce@home.com)
Thu, 6 Sep 2001 06:55:13 -0500
Been meaning to mention a few things ...
1. Went to Chicago recently and ate at a place called Heaven on Seven, which
specializes in Louisiana cooking. Not everything is Louisiana though ... I
had the Hot as a Mutha, a dish of chicken breasts on rice smothered in
habanero chile paste. They made me sign a waiver, not because the dish was
dangerous, but so I wouldn't send it back complaining that it was too hot.
This place also has a Wall of Fire, a pretty impressive collection of hot
sauces. While there, I heard a waiter tell a diner that Da Bomb: The FInal
Answer is the hottest sauce ... that didn't sound right to me. Anyone?
Anyway, I picked a bottle of the house jalapeno sauce (mighty tasty) and a
cookbook by the owner/chef. Not affiliated, but would recomend to anyone in
the Chi-town area.
2. Biker Billy's ... can't figure 'em out. I know there's been some
discussion about these peppers and I may have missed something. I have
several BB plants and the peppers are huge. After bragging at work as to
how big my peppers were getting, one guy convinced me to bring one in for
him. At that point, the peppers were still green and I really had to
wrestle it off the plant. I gave it to the guy, and the next day, he told
me it tasted like a bell pepper. I tried one when I got home and he was
kinda right. He had exaggerated, but the heat level in the pepper didn't
justify the flames on the seed packet. Do I have to wait for these to turn
red? I didn't think red jals where typically hotter, I thought they got a
bit mellower and sweeter after turning red. And will they ever get easier
to pick or I going to yankin' and tuggin' every time I wanna pick a pepper?
Did I do something wrong? Have I offended El Grande somehow? Should I
never grow Biker Billy's again?
3. On the bright side, I did fill a 5 gallon bucket with good ol' fashion
jalapenos the other day. Anybody else seed the peppers before making salsa?
If so, is there a quicker way? I've been using the rounded tip of a butter
knife, which works OK but is still tedious.
I gotta go blanch some maters ...
Brad