[CH] Chile-Heads Digest V8 #493
Chile-Heads Digest (owner-chile-heads-digest@globalgarden.com)
Sat, 16 Feb 2002 21:23:03 -0800
Chile-Heads Digest Saturday, February 16 2002 Volume 08 : Number 493
In this issue:
[CH] Open Fields Compromise :-)
[CH] Jerk Chicken
[CH] Olives
[CH] CHILTEPIN SEEDS
Re: [CH] taking off and hab addiction
Re: [CH] CHILTEPIN SEEDS
RE: [CH] Vanilloid Receptors
Re: [CH] CHILTEPIN SEEDS
Re: [CH] CHILTEPIN SEEDS
Rif: [CH] Olives
[CH] chile-heads@globalgarden.com
[CH] chile plants
Re: [CH] chile plants
Re: [CH] chile plants
[CH] One hab, one mango, one lemon, one garlic clove
Re: [CH] CHILTEPIN SEEDS
RE: [CH] CHILTEPIN SEEDS
[CH] CHILTEPIN SEEDS
[CH] Last Nights Dinner - Hot & Sour Soup & Honey Serrano Pork
[CH] Salsa
Re: [CH] Salsa
[CH] Hot Chocolate Syrup
Re: [CH] Salsa
Re: [CH] Salsa
[CH] Today's Lunch - Thai Salad
Re: [CH] Salsa
[CH] Acidified foods
[CH] Eat the Heat
Re: [CH] Eat the Heat
[CH] Wanted - Singapore Noodle Recipe - with chilies :)
[CH] Will Borgeson
Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
[CH] Rockin' Randy---Alive and Well!
Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
Re: [CH] Salsa
[CH] Chilehead (Rueffer) baby delivered this evening! Next visit the open fields!
----------------------------------------------------------------------
Date: Tue, 12 Feb 2002 17:33:27 -0500
From: jim@wildpepper.com
Subject: [CH] Open Fields Compromise :-)
Having finally worn Cameron out, I'm now willing to make a compromise on
the open fields event :-) It seems that I can't dissuade you folks from
wanting to do something, despite my best efforts, so a donation to a
cause will be accepted.
As you all know, I missed the event due to a death in the family from
the events on 9-11. My sister's husband (my bro-in-law) was Lt Gen Tim
J Maude (3 star), killed at his desk while arranging an increase in
survivor death benefits for military personnel. Timmy J spent most of
his career trying to improve the lot of the common soldier. My sister
has established a memorial fund to try and continue that work. The fund
will be used to award grants to soldiers who are trying to improve their
education. Currently, if a soldier enrolls in college, he drops to
reserve status loosing many of his benefits while attending classes.
This is a real hardship for most.
Donations can be sent to (payable to the Memorial Fund):
Association of the US Army
Attn: The Timothy J Maude Memorial Fund
2425 Wilson Blvd
Arlington, VA 22201
Ironically, my sister is also one of the lead civilian contractors for
the Army in the area of family support. In addition to dealing with her
own grief, she was immediately BURIED under having to help make everyone
else feel better. Most, if not all, of her and Tims' social support
group (ie friends, co workers, etc) were killed as well in the meeting.
Tim is the highest ranking military person ever killed on US soil from
enemy action. Some distinction, huh? ;-)
If you wish to send a donation, please send it directly to the fund. I
don't want to know about it- that way I get to continue to treat
everyone the same :-)
I'll be posting a list of what is headed for the fields in the next few
days. It's looking like over 50 varieties this year & will take up a
just short of half an acre. Come one, come all :-)
- -Jim C
Mild to Wild
Other than that Mrs. Lincoln, how was the play? :-)
------------------------------
Date: Tue, 12 Feb 2002 17:32:30 -0600
From: "Ken Baker" <kennethbaker@earthlink.net>
Subject: [CH] Jerk Chicken
A favorite of mine for Jerk chicken or pork - especially PORK is
WalkerWoods Jerk Sauce - a paste made with all sorts of nice things, and a
good quantity of Scotch Bonnets. I have been to Jamaica and tasted the Jerk
bbq's there, and have found this product to best copy the real flavor.
No real recipe, just smear the stuff all over whatever you are bbq'ing, pop
in a plastic bag and let soak in over night. Throw it on the barbie (not
the Barbie doll) and gently smoke until done. Tastes to me just like the
real stuff, except that I don't have real pimiento wood to smoke with. A
little mesquite might be nice, but I have prepared with mostly hickory or
pecan.
Available in some gourmet stores (the obvious place for any comestible
containing our beloved chile pods), and in Caribbean and Jamaican stores
(even Kansas City has several sources).
Also, if you happen into a Jamaican store - don't forget the Graces Hot
Sauce - a common table variety of hot sauce along the general lines of a
Tabasco Sauce, except more flavor, less vinegar, and MUCH hotter. My
favorite table all purpose sauce.
Ken
------------------------------
Date: Tue, 12 Feb 2002 18:45:27 -0600
From: Rob Solarion <solarion@1starnet.com>
Subject: [CH] Olives
Olives are wonderful! I eat a few olives every single day. There is a
Middle Eastern market in Dallas (Worldwide Foods on Greenville Avenue) that
has about a dozen large vats of imported olives from Italy, Greece, Turkey,
Morocco, Syria and Lebanon. The Syrian ones are not pitted, and they come
in a reddish sauce of some sort, containing a few hot cayenne-type peppers.
I especially like the ultra-salty little black ones from Morocco, the
"oil-cured" olives. Rob
------------------------------
Date: Tue, 12 Feb 2002 22:30:21 -0600 (CST)
From: Sooner54@webtv.net (Fred Morris)
Subject: [CH] CHILTEPIN SEEDS
Anyone know where I can get some chiltepin seeds ( a form of pequin, I
believe) quickly? I had some old ones, but after 14 days looks like
they are not going to germinate and I really wanted to have some for
salsa this summer - have a friend that makes absolutely the best with
them. Any help greatly appreciated!!
Fred the habaneronut
------------------------------
Date: Wed, 13 Feb 2002 08:41:20 +0100
From: "Emile & Dewi" <e.steenbrink@worldonline.nl>
Subject: Re: [CH] taking off and hab addiction
Hi pods,
I think this newbie tried to post but hit the wrong address. So here he is
from Finland: Jukka Kilpinen!!!! (applause)
> I'll reveal myself now! :)
> I have somekind of congo-madness over the habanero madness, is this
> normal ? :)
> I wouldn't say that I don't like habanero, no, I really like it! but
> congo has something more special... I'm just waiting for my small congo
> seedlings to grow... yummy !
>
> BTW. does anyone have a good solution for spidermite problem when
> growing indoors?
> my c.annuums are really losing the battle, baccatums & chinenses seem to
> resist them better than annuums & frutescens..? how true is this ? what
> about c.pubescens ?
>
> Thanks! and keep burnin' chile-heads!
> > Through my site I have met some nice people and they should be lurking
> > around on our list. I hope they'll 'reveal' themselves soon. ;-) You
know
> > who you are
> > Dewi
------------------------------
Date: Wed, 13 Feb 2002 06:29:29 -0500
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: Re: [CH] CHILTEPIN SEEDS
Fred,
Why don't you try: http://www.tough-love.com/seed_descriptions.html#TEPIN
I'm sure that if Dave knows your a member of the list he'll process your
order as quickly as possible (provided the doctor let him out of bed, how's
the leg Dave?). I can vouch for his seeds, as a mater of fact I'm still
pinching a few ripe ones off a Tepin/Chiltepin that so far has survived my
overwintering project. Another I gave a friend in a 1 gal. pot is on his
windowsill, picked clean of peppers, but doing quite well.
Paul (The NorthEast ChileMan)
From: "Fred Morris" <Sooner54@webtv.net>
Sent: Tuesday, 12 February, 2002 11:30 PM
Subject: [CH] CHILTEPIN SEEDS
> Anyone know where I can get some chiltepin seeds ( a form of pequin, I
> believe) quickly?
> Fred the habaneronut
------------------------------
Date: Tue, 12 Feb 2002 22:14:21 -0000
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
Subject: RE: [CH] Vanilloid Receptors
> That should be *most* mammals. Human mammals have spread
> them over wider distances than birds.
Thankfully we human mammals handled the chile seed spreading
in a somewhat different fashion than most birds.
Scott... I'm sure most statues would agree... KCK
------------------------------
Date: Wed, 13 Feb 2002 08:49:34 -0600
From: "David Cook" <zeb@austin.rr.com>
Subject: Re: [CH] CHILTEPIN SEEDS
Fred,
Native Seeds/SEARCH offers chiltepines along with some other unusual seeds.
Their online catalog is at http://www.nativeseeds.org/. Hope this helps.
David "Zeb" Cook
- ----- Original Message -----
From: "Fred Morris" <Sooner54@webtv.net>
To: <Chile-heads@globalgarden.com>
Sent: Tuesday, February 12, 2002 10:30 PM
Subject: [CH] CHILTEPIN SEEDS
> Anyone know where I can get some chiltepin seeds ( a form of pequin, I
> believe) quickly? I had some old ones, but after 14 days looks like
> they are not going to germinate and I really wanted to have some for
> salsa this summer - have a friend that makes absolutely the best with
> them. Any help greatly appreciated!!
>
> Fred the habaneronut
>
------------------------------
Date: Wed, 13 Feb 2002 08:58:08 -0800
From: Brent Thompson <brent@hplbct.hpl.hp.com>
Subject: Re: [CH] CHILTEPIN SEEDS
> chiltepin seeds ... I had some old ones, but after 14 days looks like
> they are not going to germinate
Remember, perfectly good, healthy chiltepin/pequin seeds often take 30 days
or even longer (sometimes a few months) to sprout, so don't throw them out
yet.
--- Brent
------------------------------
Date: Wed, 13 Feb 2002 18:58:35 +0100
From: diavolillo@katamail.com
Subject: Rif: [CH] Olives
>
> Da: Rob Solarion <solarion@1starnet.com>
> Data: 13 febbraio 2002 01:45:27
> A: chile-heads@globalgarden.com
> Oggetto: [CH] Olives
>
> Olives are wonderful! I eat a few olives every single day. There is a
> Middle Eastern market in Dallas (Worldwide Foods on Greenville Avenue) that
> has about a dozen large vats of imported olives from Italy, Greece, Turkey,
> Morocco, Syria and Lebanon. The Syrian ones are not pitted, and they come
> in a reddish sauce of some sort, containing a few hot cayenne-type peppers.
> I especially like the ultra-salty little black ones from Morocco, the
> "oil-cured" olives. Rob
>
>
Here in Terra di Bari all is a olive tree, people eat olives in all ways you cuold imagine, little black ones ultra salt too.
But the price of olives is so small that all we could destroy all the olive tree because is too difficult to go on.
The south italian olive growing lives only by european helps.
Michele
>
__________________________________________
Fai i tuoi acquisti su www.kwshopping.it
------------------------------
Date: Wed, 13 Feb 2002 20:07:15 GMT
From: mstevens@exit109.com
Subject: [CH] chile-heads@globalgarden.com
At 05:32 PM 2/12/02 -0600, you wrote:
>A favorite of mine for Jerk chicken or pork - especially PORK is
>WalkerWoods Jerk Sauce - a paste made with all sorts of nice things, and a
>good quantity of Scotch Bonnets. I have been to Jamaica and tasted the Jerk
>bbq's there, and have found this product to best copy the real flavor.
>
My favorite Jerk seasoning is Green Mountain. It's flaming hot, you have to
beware of the fumes when grilling. It is sold nationally but is made by my
buddy Roy Reid from a local Jamaican restaurant, the Blue Marlin in Bradley
Beach
=Mark
------------------------------
Date: Wed, 13 Feb 2002 15:16:56 -0500
From: Mary Going <mary@firegirl.com>
Subject: [CH] chile plants
I just placed my order for chile plants from The Chile Woman. Very
exciting. They won't be delivered until late May or early June (good thing
as I live in Maine) but I'm already planning where each of the plants are
going to go.
I loved reading the catalog - the descriptions are very cool. I went
through and marked about half of them, and then had to go back and eliminate.
I concentrated on ornamentals. We bought a house last year in the city, and
so not only do we not have very much room, but our soil has a fair amount
of lead in it. The peppers will probably not be fit for eating, but I will
enjoy the plants and their beautiful bounty. :-)
BTW, I am not at all connected with the Chile Woman - I didn't even guess
her height and weight correctly... just a happy (excited) customer.
- - mary
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
www.firegirl.com
(Even the Devil shops here...)
Over 800 hot sauces and other spicy products!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Wed, 13 Feb 2002 15:19:38 -0500
From: Robert Farr <rbfarr@erols.com>
Subject: Re: [CH] chile plants
Mary:
There are plants that can help get rid of the lead in soils. Naturally,
I can't think of their names right now!
Do a web search or get some organic gardening texts. You should be able
to plant to toxins out of existence.
- --
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!
------------------------------
Date: Wed, 13 Feb 2002 16:47:59 -0800
From: chilehead@tough-love.com
Subject: Re: [CH] chile plants
Mary,
You could always put in some raised beds and decent soil. The plants would be
warmer and happier than in that Maine potato growing stuff. I've never heard of lead
being a problem in Chiles. Most plants only take up the chemicals that they need for
themselves and I kind of doubt that they need PB.
> I just placed my order for chile plants from The Chile Woman. Very
> exciting. They won't be delivered until late May or early June (good thing
> as I live in Maine) but I'm already planning where each of the plants are
> going to go.
>
> I loved reading the catalog - the descriptions are very cool. I went
> through and marked about half of them, and then had to go back and eliminate.
>
> I concentrated on ornamentals. We bought a house last year in the city, and
> so not only do we not have very much room, but our soil has a fair amount
> of lead in it. The peppers will probably not be fit for eating, but I will
> enjoy the plants and their beautiful bounty. :-)
>
> BTW, I am not at all connected with the Chile Woman - I didn't even guess
> her height and weight correctly... just a happy (excited) customer.
>
> - mary
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> www.firegirl.com
> (Even the Devil shops here...)
> Over 800 hot sauces and other spicy products!
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
>
>
------------------------------
Date: Thu, 14 Feb 2002 18:33:53
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Subject: [CH] One hab, one mango, one lemon, one garlic clove
Wait, you're getting way ahead of me. You have to read the procedure:
Combine.
Today I noticed I had all these on hand, and I wanted to make use of the
mango while it was still perfect. The hab is one of the Frieda's pickled
orange ones, and the flavor mixes perfectly with the fruitiness of the
mango. The garlic had been around enough to grow a green shoot, which
provides a little color contrast for the mix.
- - A
_________________________________________________________________
Send and receive Hotmail on your mobile device: http://mobile.msn.com
------------------------------
Date: Thu, 14 Feb 2002 18:12:51 -0600
From: tucker <tucker@ticon.net>
Subject: Re: [CH] CHILTEPIN SEEDS
Brent Thompson wrote:
> > chiltepin seeds ... I had some old ones, but after 14 days looks like
> > they are not going to germinate
>
> Remember, perfectly good, healthy chiltepin/pequin seeds often take 30 days
> or even longer (sometimes a few months) to sprout, so don't throw them out
> yet.
> --- Brent
I think you can shorten that up a little by passing them through the
digestive system of a bird. If this isn't convenient, soaking might help.
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Thu, 14 Feb 2002 20:38:11 -0500
From: "Russell Spanard" <RSpanard@attbi.com>
Subject: RE: [CH] CHILTEPIN SEEDS
I've had excellent results by soaking the seeds for a day or two in a
solution of potassium nitrate. If you'd like to try that, I can send you
enough for a few quarts of solution.
Russ
- -----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of tucker
Sent: Thursday, February 14, 2002 7:13 PM
Cc: chile-heads@hplbct.hpl.hp.com
Subject: Re: [CH] CHILTEPIN SEEDS
I think you can shorten that up a little by passing them through the
digestive system of a bird. If this isn't convenient, soaking might help.
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Thu, 14 Feb 2002 22:35:33 -0600 (CST)
From: Sooner54@webtv.net (Fred Morris)
Subject: [CH] CHILTEPIN SEEDS
Thanks for all the offers and suggestions, both on and off list - CH's
are the most helpful folks around. I now have some new seeds coming,
but will keep watching the old ones just in case they decide to
germinate really really late as some of you have suggested. And I'll
reember to use Potassium Nitrate as Russ suggested if I do plant again.
Fred the habaneronut
------------------------------
Date: Fri, 15 Feb 2002 06:21:27 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: [CH] Last Nights Dinner - Hot & Sour Soup & Honey Serrano Pork
This was last night's Valentine's Day dinner. The soup
was adapted from Nigella Bites by Nigella Lawson (one
of my Valentine's Day gifts) and the other from a
magazine recipe.
The soup came out really quite hot (DH wasn't
thrilled). The pork came out just right and he didn't
even complain about the heat in it.
* Exported from MasterCook *
Honey Serrano Pork
Recipe By : RisaG
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Main
Dish
Meats
Amount Measure Ingredient -- Preparation
Method
- -------- ------------
- --------------------------------
MARINADE:
3 tbsp reduced sodium soy sauce
1 tbsp roasted sesame oil -- Kadoya
pref.
1/3 cup clover honey
1 serrano pepper -- seeded &
chopped
1 inch piece fresh ginger root -- minced
PORK:
1 pork roast
With a serrated knife, make slits in the pork. In a
large zip-type plastic bag, place meat. In a bowl, mix
together the marinade ingredients. Pour marinade into
bag with pork. Rub the marinade into the meat and let
sit, refrigerated, for 6 hours (or overnight).
To cook:
Preheat oven to 350°F. When hot, place pork in a 13x9"
baking dish (leave marinade in bag) that has been
sprayed with olive oil-cooking spray. Put in oven and
bake for 45 minutes to 1 hour, depending on the weight
of the pork.
Remove from oven and let sit for 15 minutes so meat
can rest.
Place leftover marinade in a small saucepan and heat
to a simmer. Let simmer for 1 minute.
To serve:
Slice meat thinly. Place 3 slices on a plate, fanning
it out. Drizzle some of the heated marinade over it.
Place side dishes around the fanned meat.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Nigella's Hot & Sour Soup
Recipe By : Adapted from Nigella Bites by Nigella
Lawson
Serving Size : 4 Preparation Time :0:00
Categories : Chiles
Mushrooms
Seafood Soups
Amount Measure Ingredient -- Preparation
Method
- -------- ------------
- --------------------------------
6 cups chicken broth
2 tom yam bouillon cubes -- *
see note
1 lime -- zested
1 stick lemongrass (tender inner part
only) -- roughly chopped
juice of 1 lime
4 tbsp fish sauce
1 tsp red chile flakes -- ** see
note
1 tsp sugar
8 oz shiitake mushrooms -- sliced,
remove stem
1 lb peeled shrimp (raw) -- thawed
if frozen
5 scallions -- in short lengths
and cut in julienne
sm bunch cilantro -- chopped
Place the water and tom yam cubes in large stockpot.
Add lime zest, juice, lemongrass, fish sauce, chile
flakes, and sugar. Bring to a boil. Add mushrooms and
simmer for 2 minutes, then add the shrimp and
scallions. Cook for another 2-3 minutes, or until
shrimp are fully cooked and have turned pink. Sprinkle
with a little cilantro and put more on the table for
passing.
Serves 4-6 people
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* Nigella Lawson uses tom yom paste, which I didn't
have. I did have 2 tom yam bouillon cubes that were
given to me by a foodie friend. It comes in a little
box, in the asian grocery store, that looks like a
oriental version of Knorr (same colors on box). You
just put 2 in a pot of stock that has been boiled and
then add the other ingredients.
** Nigella uses 2-3 red or green chiles. If you don't
have fresh chile, use dried chile flakes. Use
sparingly if you aren't thrilled with the heat or a
lot if you are.
=====
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/01/02
__________________________________________________
Do You Yahoo!?
Got something to say? Say it better with Yahoo! Video Mail
http://mail.yahoo.com
------------------------------
Date: Fri, 15 Feb 2002 08:31:40 -0600
From: "Blaze" <4magic@ev1.net>
Subject: [CH] Salsa
Hi all, I won the amateur scovie for salsa,and would like to know if anyone
knows how I could bottle this and sell it.I know there are few of the
chileheads that all ready do this. Thanks.
Tommy (Blaze) Blache
"The older I get, the better I use to be!"
------------------------------
Date: Fri, 15 Feb 2002 09:30:50 -0500
From: Robert Farr <rbfarr@erols.com>
Subject: Re: [CH] Salsa
Tommy:
Depends on where you leave as to who you should turn for help.
First thing to know is that to bottle, you need to have an acidified
foods cert. from the USDA Better Process Control School (or be able to
avoid it by having your product certified by a lab or land-grant college
as being non-acidified). Cert. cost me about a grand, incl. boarding
and travel costs.
There may be some co-packers in your state who can help you. Where do
you live?
- --
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!
------------------------------
Date: Fri, 15 Feb 2002 10:21:10 -0500
From: Chad A Gard <gard@indy.net>
Subject: [CH] Hot Chocolate Syrup
This is still a work in progress, but I was inspired the other day by an
episode of "Good Eats" (about cocoa powder, not chiles - Alton Brown isn't
that cool of a guy). I started with his "Cocoa Syrup" recipe, but I
modified the process and order of things a little bit, as well as added
some more
Hot chocolate Syrup
1 1/2 cups water
3 cups sugar
3 dried habaneros, ground
1/2 dried cayenne, ground
1 1/2 cups Dutch-processed cocoa
pinch teaspoon salt
2 tablespoons light corn syrup
1 tablespoon vanilla extract
Use a heavy-bottomed small pan. I used a 3 qt saute pan, but a saucepan
would work, and a sautuse would probably be best. Sift cocoa powder and
ground habaneros, and ground cayenne togeather (close eyes). Bring water
and sugar to a boil. whisk in pepper/cocoa mixture. whisk in salt and
corn syrup, and continue whisking until all solids have dissolved and it's
smooth. Reduce for about 5 minutes, then add vanilla. Reduce for another
5-10 minutes, until it coats a spoon.
Strain and cool - if you happened to have a handy squeeze bottle (I
didn't), it'd probably be best to funnel the syrup into it while still
warm. If it gets a little too thick, you can warm it up by setting the
container in hot water for a few minutes, or nuking it for about 20 seconds
(I'd recommend the former).
good on ice cream, peanut butter, strawberries and brownies. You could use
more or less peppers per your preference, if you'd like. I'm still futzing
a little with it, but if you try it and make any improvements, I'd like to
hear about them.
Chad Gard, KB9WXQ
INCHASE: http://www.inchase.org Co-founder
SCOA: http://www.stormchasersofamerica.org Member #3
INSWA: http://www.insw.org Unit #21
------------------------------
Date: Fri, 15 Feb 2002 11:19:37 -0600
From: "fred" <fred@originaljuan.com>
Subject: Re: [CH] Salsa
Blaze,
I am a research chef and this what I do.
contact me. I can help with little up-front cost to you
Fred Fatino
- ----- Original Message -----
From: "Blaze" <4magic@ev1.net>
To: <chile-heads@globalgarden.com>
Sent: Friday, February 15, 2002 8:31 AM
Subject: [CH] Salsa
> Hi all, I won the amateur scovie for salsa,and would like to know if
anyone
> knows how I could bottle this and sell it.I know there are few of the
> chileheads that all ready do this. Thanks.
>
> Tommy (Blaze) Blache
>
> "The older I get, the better I use to be!"
>
>
>
>
>
------------------------------
Date: Fri, 15 Feb 2002 13:26:42 -0500
From: Robert Farr <rbfarr@erols.com>
Subject: Re: [CH] Salsa
My land-grant university - Virginia Tech - does all my testing and
analysis FOR FREE. Any product analyzed in less in two weeks, with a
written report telling me whether or not it is an acidified food.
Many states have similar programs - you don't have to pay a lab to do
the analysis for you.
I then take this report and file it with the FDA (form 2570a, I believe
- - available on the FDA site).
Basically, it shouldn't cost you a lot of money to get up-and-running.
And bottling costs should be about $0.50/bottle, plus ingredients,
glass, and labels.
- --
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!
------------------------------
Date: Fri, 15 Feb 2002 11:50:33 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: [CH] Today's Lunch - Thai Salad
I made this today for lunch and it was yummy. I
defrosted some chopped Ring of Fire chiles from the
freezer and they worked wonderfully.
I adapted this from Nigella Bites by Nigella Lawson,
my new favorite book and culinary tv star. It was
really easy to put together and delicious.
* Exported from MasterCook *
Spicy Thai Pork Salad
Recipe By : RisaG*
Serving Size : 2 Preparation Time :0:00
Categories : Chiles Main
Dish
Meats
Salads
Amount Measure Ingredient -- Preparation
Method
- -------- ------------
- --------------------------------
2 thick slices roasted pork
2 tbsp fish sauce
juice of 1/2 lime -- AND
juice of 1/2 orange
1 red chiles -- finely chopped
1 inch piece ginger -- grated
drop sesame oil -- Kadoya brand
prefer.
2 handfuls assorted greens (mizuna, baby
lettuces)
In a dry pan, reheat the slices of pork. When hot and
a bit blackened on each side, turn off. Slice thinly
on the diagonal.
Dressing: Mix together the fish sauce, lime and orange
juice, chile, ginger, and sesame oil together in a
bowl.
Toss the sliced pork into a bowl with the greens. Stir
dressing and add to salad. Mix well.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
This recipe is an adaptation of the Gingery-Hot Duck
Salad in Nigella Bites by Nigella Lawson, p. 229. She
uses a duck breast, and grills it or fries it, fat
side down, and cooks it until juicy and then slices it
on the diagonal and continues with the recipe.
It is a delicious, clean-tasting salad. Not too sour.
RisaG
__________________________________________________
Do You Yahoo!?
Got something to say? Say it better with Yahoo! Video Mail
http://mail.yahoo.com
------------------------------
Date: Fri, 15 Feb 2002 21:32:04 +0100
From: "joemama" <joemama@ticino.com>
Subject: Re: [CH] Salsa
> analysis FOR FREE. Any product analyzed in less in two weeks, with a
> written report telling me whether or not it is an acidified food.
What is an 'acidified food'?
Tom
------------------------------
Date: Fri, 15 Feb 2002 21:11:05 GMT
From: mstevens@exit109.com
Subject: [CH] Acidified foods
At 09:32 PM 2/15/02 +0100, joemama wrote:
>> analysis FOR FREE. Any product analyzed in less in two weeks, with a
>> written report telling me whether or not it is an acidified food.
>
>What is an 'acidified food'?
>
>Tom
It is food with a high moisture content that contains a high enough level of
acids, either natural or added such as vinegar or citrus juice, to retard or
prevent the growth of bacteria.
=Mark
------------------------------
Date: Fri, 15 Feb 2002 21:16:13 GMT
From: mstevens@exit109.com
Subject: [CH] Eat the Heat
Is the TV Food network still going to air the show again on the 17th?
If so, what time?
<rant>
Why does the TV Guide not list the TV Food Network, which airs a varied
schedule, but it DOES list the TV Guide Channel which is the same all the time?
</rant>
=Mark
Who is looking forward to taping it on his new VCR which automatically fast
forwards through all the commercials; it can blaze thru a 3 minute block of
commercials in about 8 seconds!
------------------------------
Date: Fri, 15 Feb 2002 17:31:28 -0500
From: "John Benz Fentner, Jr." <johnfentner@attbi.com>
Subject: Re: [CH] Eat the Heat
mstevens@exit109.com wrote:
>
> Is the TV Food network still going to air the show again on the 17th?
>
> If so, what time?
Eat the Heat
60 min.
“Food 911's” Tyler Florence serves up a taste of America's spiciest
cuisine. Included: recipes for habanero-lime cheesecake; hot pumpkin
pie; Risa G's “kick-butt” hummus; red chile glaze. Also:
self-proclaimed “chiliheads” and collectors of hot sauce.
Category: Food
Release Year: 2001
Show times
Date Time
Sunday, 17 9:00 PM
Monday, 18 12:00 AM
Saturday, 23 4:00 PM
Sunday, 24 11:00 AM
Callously stolen from the TV Guide Site.
JB
Self proclaimed "chiliheads" huh?
Must be them Texans again.
------------------------------
Date: Fri, 15 Feb 2002 19:54:14 -0500
From: Jack and Toni <jtblackford@intrepid.net>
Subject: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
We just got back from the local Chinese place and had Singapore Noodles, we
spiced them up with powdered Savina and it was GOOD :) Does anyone have a
recipe for this dish? A search of the internet proved unfruitful.
Pepper Jack
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 Feb 2002 17:14:36 -0800
From: Michael Bowers <mkbowers@wiley.gsm.ucdavis.edu>
Subject: [CH] Will Borgeson
One of the first, though not recent, members of the Chile-Heads list, Will
passed away Feb 7th. His opinions on chiles, and food in general, like most
everything else in his life were passionate and intense. I wish I had the
archives up so others could share his messages at this time. I still use
many of the recipes he posted, see below.
For those in the area a memorial will be held Saturday, Feb 16th at Bodega
Marine Lab, where he worked for 28 years. The memorial service will be from
noon to 1pm, a reception to toast his life from 2pm to 5pm.
- --------------------
Spicy Oysters
Here are a couple of excellent, IMO, garnish sauce recipes for raw
oysters, which are still in very good condition all around the US, in
fact all around the N. hemisphere.
#1:
1 cup unseasoned rice wine vinegar juice of 1 lime 2 tbsp chopped
cilantro 2 or 3 finely chopped firm, plump shallots finely chopped hot
chiles to taste (Thai bird, habanero, serrano)
Chill this down, and spoon a bit into shucked raw oysters before downing
them.
#2:
1 cup sake
2 or 3 scallions (cut the long way, then across fine, including most of
green tops)
3 or 4 tbsp tobiko (flying fish roe...find at Japanese markets) 1 or 2
tbsp purple pickled garlic (Japanese markets) finely chopped fresh
chiles to taste (Thai bird, habanero, serrano)
This sauce is an awesome rainbow of color and flavor. Again, chill the
sauce, then spoon into shucked raw oysters before slurping.
Some sushi bars will sell you tobiko and pickled garlic, if you have
trouble finding it in Japanese markets, or if there are none in your
area. If no sushi bars in your area, oh well...
Oh what the heck, one more for those who like their oysters cooked:
OYSTERS IN SPICY BLACK BEAN SAUCE
1. Shuck bite-sized oysters and set aside, retaining their "liquor"
after straining.
2. Saute some garlic in hot peanut or other hi-heat oil in a wok or
skillet. When blonde, add a tablespoon or so of prepared black bean
sauce (or mashed and soaked fermented black beans), and "heat" to taste.
This could be red pepper flakes, cayenne powder, or finely chopped hot
chiles of your choice. Saute a bit more to liberate/blend flavors.
3. Add oysters and their liquor. Simmer, stirring gently, until
oysters are as done as you like them. Serve over rice or noodles.
Will
Will Borgeson
------------------------------
Date: Fri, 15 Feb 2002 19:20:15 -0600
From: "Sandy Olson" <sandyo@wctatel.net>
Subject: Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
Are Singapore noodles hot or cold? I have a recipe for Mongolian noodle
salad that has onions, carrot, hot chile paste and other things in it but
it's served cold.
SandyO
CH #1146 of the moderate persuasion
------------------------------
Date: Fri, 15 Feb 2002 21:13:38 -0500
From: "Tee" <traderbear@thehitchingpost.com>
Subject: Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
Hi, run your search on www.google.com with "singapore noodles" (use the
parentheses). Google will return a number of recipes for this dish and
maybe one will be the same or close to the one you had. Here is url for
the first recipe I found on that search, this one at allrecipes.com
http://pasta.allrecipes.com/AZ/SingprNdls.asp
Tee
------------------------------
Date: Fri, 15 Feb 2002 18:31:39 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
This is really good. It is from Asian Noodles by Nina
Simonds. Great book.
@@@@@
Singapore Fried Rice Noodles
|
Asian Noodles by Nina Simonds
|
1 lb medium shrimp, peeled, deveined
Ginger Marinade:
2 tbsp chinese rice wine, or sake
2 tsp fresh ginger, minced
1/2 tsp toasted sesame oil
Noodles:
3.5 tbsp safflower oil, or corn oil
1.5 tbsp curry powder, pref. Madras
3.5 cups leeks, finely shredded
1.5 tbsp fresh ginger, minced
3 cups bean sprouts, rinsed & drained
1/4 lb thin rice stick noodles (vermicelli), softened
in hot water
Singapore Sauce:
1/4 cup Chinese Chicken Broth, or water
2 tbsp soy sauce
1/2 tsp sugar
1 tsp salt
1/2 tsp freshly ground black pepper
|
In a bowl, combine the shrimp with the ginger
marinade, tossing to coat.
Heat a wok or a heavy skillet over high heat. Add 2
tbsp of the oil and heat until hot, about 30 seconds.
Add the shrimp and stir-fry until they turn pink,
about 1-1/2 min. Remove with a handled strainer or a
slotted spoon and drain in a colander. Wipe out the
wok.
Reheat the wok, add the remaining 1-1/2 tbsp oil and
heat until very hot, about 20 seconds. Add the curry
powder and stir-fry until fragrant. Add the leeks and
ginger and stir-fry for aboutu 1-1/2 minutes, until
slightly limp. Add the bean sprouts and cook for 20
seconds, add the shrimp, rice noodles, and the
Singapore sauce and toss gently until the noodles have
absorbed the sauce and are tender. Transfer to a
platter and serve. Makes 6 servings.
|
_____
Enjoy.
- --- Jack and Toni <jtblackford@intrepid.net> wrote:
> We just got back from the local Chinese place and
> had Singapore Noodles, we
> spiced them up with powdered Savina and it was GOOD
> :) Does anyone have a
> recipe for this dish? A search of the internet
> proved unfruitful.
>
> Pepper Jack
> 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
=====
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/01/02
__________________________________________________
Do You Yahoo!?
Yahoo! Sports - Coverage of the 2002 Olympic Games
http://sports.yahoo.com
------------------------------
Date: Fri, 15 Feb 2002 22:26:35 -0500
From: Myron Menaker <myronm@bellsouth.net>
Subject: [CH] Rockin' Randy---Alive and Well!
Dear CH'ers,
Had lunch with Randy today at my local Mexican "hot spot!" He's been
having computer problems, but promises to be back on the list soon!
We exchanged our usual "goodies." I let him sample some "genuine"
Piri-Piri, brought to me all the way from Portugal by Portuguese
friends....yummmmmmm, that's good!
Cheers from Daytona ("vroom-vroom!"),
Myron
- --
«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»«¤»¥«¤»§«¤»¥«¤»§«¤»¥»
Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
\ / _\/_
.-'-. //o\ _\/_
-- / \ -- | /o\\
jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^~|~~^~^|^~`
"Keep the Whole World Singing!" | |
«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»§«¤»¥«¤»«¤»¥«¤»§«¤»¥«¤»§«¤»¥»
------------------------------
Date: Sat, 16 Feb 2002 04:53:32 -0500
From: Jack and Toni <jtblackford@intrepid.net>
Subject: Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)
Tee, Thats the one, thanks for all the help, to this recipe just add a half
teaspoon or so of hab powder and its perfect :)
Pepper Jack
>Hi, run your search on www.google.com with "singapore noodles" (use the
>parentheses). Google will return a number of recipes for this dish and
>maybe one will be the same or close to the one you had. Here is url for
>the first recipe I found on that search, this one at allrecipes.com
>
>http://pasta.allrecipes.com/AZ/SingprNdls.asp
>
>
>Tee
>
>
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: Sat, 16 Feb 2002 09:34:20 -0500
From: Robert Farr <rbfarr@erols.com>
Subject: Re: [CH] Salsa
Acidified foods pH below 4.6. If bottled hot on a sliding scale from
185 - 200 degrees (depending on the acidity), these foods prevent the
botulin toxin from growing. The more acidic, the lower the heat
(required by Federal law) at which the sauce, salsa, etc. has to be
bottled.
For more on acidified foods, see http://www.cfsan.fda.gov
- --
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!
------------------------------
Date: Sun, 17 Feb 2002 00:20:31 -0500
From: "Steve Rueffer" <chile_man@hotmail.com>
Subject: [CH] Chilehead (Rueffer) baby delivered this evening! Next visit the open fields!
Hi Folks!
Hello to all of you that I somewhat regularly correspond with! A special
hello to Jim and all the other folks who were at the Open Fields two years
ago during the filming of Eat the Heat! Some of you may remember the
Canadians who travelled down from Ontario for the gathering, so...
I just wanted to let everyone on the list know that my wife and I delivered
our first child (10.125 lbs.) into the world this evening at 6:58pm. The
baby is aptly named to be a future chilehead "Savina Noel Rueffer", daughter
or Steve and Kelly. Kelly and I were hard pressed to find a name that we
thought was more suitable! Cheers to all... have a few Apple Smoked Hab
Flakes in celebration! Hope to see you all with our new addition this fall
at the fields!
StEvE
_________________________________________________________________
MSN Photos is the easiest way to share and print your photos:
http://photos.msn.com/support/worldwide.aspx
------------------------------
End of Chile-Heads Digest V8 #493
*********************************
Back issues are available for anonymous FTP from ftp.globalgarden.com, in
pub/chile-heads/digest/vNN.nMMM (where "NN" is the volume number, and "MMM"
is the issue number).