[CH] Chile-Heads Digest V8 #498
Chile-Heads Digest (owner-chile-heads-digest@globalgarden.com)
Mon, 18 Feb 2002 23:01:38 -0800
Chile-Heads Digest Monday, February 18 2002 Volume 08 : Number 498
In this issue:
[CH] Baby Savina
[CH] digest mode?
Re: [CH] digest mode?
Re: [CH] digest mode?
Re: [CH] digest mode?
Re: [CH] digest mode?
Re: [CH] digest mode?
[CH] Hearts on Fire ... ours are, anyway
Re: [CH] digest mode?
[CH] My Pad Thai
Re: [CH] digest mode?
Re: [CH] digest mode?
Re: [CH] digest mode?
[CH] Fungus
[CH] Chile Mardi Gras beads
Re: [CH] Fungus OOPS!
[CH] Singapore Noodle Recipes
[CH] "Chiliheads"
Re: [CH] Chile Mardi Gras beads
[CH] Digests
Re: [CH] Chile Mardi Gras beads
[CH] CHILTEPIN SEEDS
Re: [CH] CHILTEPIN SEEDS
[CH] My 2 favorite things: seafood and chiles.
[CH] It seems that......
[CH] Singapore Noodles (again)
RE: [CH] digest mode?
[CH] Tonight's Dinner - Lamb & Chorizo Chili
Re: [CH] Hearts on Fire ... ours are, anyway
[CH] Rael's Voodoo Chile Mate/Was Advice For Rael
[CH] Best Way to Grind Dried Chiles?
Re: [CH] Best Way to Grind Dried Chiles?
Re: [CH] Best Way to Grind Dried Chiles?
Re: [CH] Rael's Voodoo Chile Mate/Was Advice For Rael
[CH] Chile Snack Alert
Re: [CH] Chile Snack Alert
Re: [CH] Best Way to Grind Dried Chiles?
Re: [CH] Best Way to Grind Dried Chiles?
[CH] Spice for your Arthritis
----------------------------------------------------------------------
Date: Sun, 17 Feb 2002 10:23:54 +0100
From: "Emile & Dewi" <e.steenbrink@worldonline.nl>
Subject: [CH] Baby Savina
> 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.
Congratulations and wow, what a name!!!
Miss Dewi
------------------------------
Date: Sun, 17 Feb 2002 01:53:13 -0800
From: Chris Meredith <merc@innocent.com>
Subject: [CH] digest mode?
has anyone else been magically switched to digest mode? or is it just me?
- -Chris
------------------------------
Date: Sun, 17 Feb 2002 12:32:55 +0200
From: Marianne Meisels <marandy@netvision.net.il>
Subject: Re: [CH] digest mode?
> has anyone else been magically switched to digest mode? or is it just
> me?
>
>
> -Chris
>
I don't think I've been switched since I've gotten a couple of
individual posts, BUT I AM getting repeats of the Feb. 16th Digest!
Does anyone know why?
Marianne
------------------------------
Date: Sun, 17 Feb 2002 11:32:39 +0100
From: "T" <joemama@ticino.com>
Subject: Re: [CH] digest mode?
> has anyone else been magically switched to digest mode? or is it just me?
I got 3 or 4 digests this morning, but I'm still getting the normal messages
as well.
Tom
------------------------------
Date: Sun, 17 Feb 2002 21:59:02 +1100
From: "phil and meredith" <brownz@d2.net.au>
Subject: Re: [CH] digest mode?
> has anyone else been magically switched to digest mode? or is it just me?
>
not just you.
i'm getting it too, as of today.
phil.
------------------------------
Date: Sun, 17 Feb 2002 07:01:58 -0600
From: "Love2Troll" <Love2Troll@kc.rr.com>
Subject: Re: [CH] digest mode?
Digests popping up all over the place! In duplicate. Still getting regular posts.
- ----- Original Message -----
From: "Chris Meredith" <merc@innocent.com>
To: <chile-heads@globalgarden.com>
Sent: Sunday, February 17, 2002 3:53 AM
Subject: [CH] digest mode?
> has anyone else been magically switched to digest mode? or is it just me?
>
>
> -Chris
>
>
------------------------------
Date: Sun, 17 Feb 2002 08:35:28 -0500
From: "John Benz Fentner, Jr." <johnfentner@attbi.com>
Subject: Re: [CH] digest mode?
Chris Meredith wrote:
>
> has anyone else been magically switched to digest mode? or is it just me?
>
> -Chris
I'm gettin' 'em too. I think Mike forgot to feed the hamster and it went
berserk.
JB
------------------------------
Date: Sun, 17 Feb 2002 13:46:27
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Subject: [CH] Hearts on Fire ... ours are, anyway
Well, the date for the second Hearts on Fire hotluck passed with no one
participating at all. Maybe someone can successfully promote the
combination of chiles and Valentine's Day, but I can't do it here.
But I cooked an overnight batch of baked beans that "no one else will eat"
anyway, so I'm happy.
Well, I'm in love, too. Yeah, that's good.
- - A
_________________________________________________________________
Send and receive Hotmail on your mobile device: http://mobile.msn.com
------------------------------
Date: Sun, 17 Feb 2002 09:29:19 -0500
From: Chet Bacon <chet@chetbacon.com>
Subject: Re: [CH] digest mode?
Me too, the server must have burped again.
Chet
Chris Meredith wrote:
> has anyone else been magically switched to digest mode? or is it just me?
>
> -Chris
------------------------------
Date: Sun, 17 Feb 2002 10:08:39 -0500
From: "J A G" <jacquelineg333@hotmail.com>
Subject: [CH] My Pad Thai
Confession time...I am totally addicted to Pad Thai. My addiction was
getting expensive as I used various eating establishments to fuel my habit.
Finally, armed with about 5 different pad thai recipes, I began my trial and
error process. This was a bit painful. There are some ingredients some
folks insist belong in real pad thai, but I respectfully disagree. Dried
shrimp anyone? Rank. That experience screwed me up so badly that I don't
even use fresh shrimp anymore. I even had to throw away some of my
attempts. If you use fresh shrimp or chicken, you'll probably want to add
them toward the beginning (with the tofu) to be sure they cook through. I
like to use fresh, chopped Thai chiles as a garnish (Yes, in this dish you
eat the garnish! It's important...) at the end when available, but the dried
Thai pepper flakes are good too. The ingredients you can't find at your
local grocery store can be purchased at an Asian grocer or on line. My
recipe looks nothing like those I began with, but it keeps me happy and
saves me a bunch of money. I hope you enjoy it as much as I do!
take care,
- -jackieblue
Healer of Bland Food
Jackie's Pad Thai
Serves one
peanut oil, for stir frying
¼ package Bahn Pho (Rice Stick) soaked & drained
¼ package extra firm tofu, cubed (no bigger than Yahtzee dice, I like a bit
smaller)
1 egg, beaten
1 T chopped peanuts
sauce
shake well in an old canning jar:
½ T sugar
1 T lime juice
2 T Huy Fong Sriracha
2 T fish sauce
2 t tamarind (hot & sour soup concentrate)
3 t water
garnish
¼ lime
handful fresh bean sprouts
1-2 chopped scallions
chopped peanuts
fresh or dried thai hot peppers to taste
Soak bahn pho in hot water to soften while doing prep for rest of dish.
About 15 minutes.
Heat peanut oil over medium high heat in wok. Add tofu and stir-fry until
nice and golden brown. Add bahn pho, egg, and peanuts. Stir-fry until egg
is cooked. Add sauce. Stir fry for a minute or two until blended well and
bahn pho is softened.
Dump into a big bowl. Squeeze lime over dish, and throw the rest of the
garnish on top. Enjoy!
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.
------------------------------
Date: Sun, 17 Feb 2002 07:16:50 -0800
From: Doug Irvine <dougandmarie@shaw.ca>
Subject: Re: [CH] digest mode?
Naw.....Mike put ANOTHER hamster in, and they started to multiply :-)
Doug in BC
On Sunday, February 17, 2002, at 05:35 AM, John Benz Fentner, Jr. wrote:
> Chris Meredith wrote:
>>
>> has anyone else been magically switched to digest mode? or is it just
>> me?
>>
>> -Chris
>
>
> I'm gettin' 'em too. I think Mike forgot to feed the hamster and it went
> berserk.
>
>
> JB
>
------------------------------
Date: Sun, 17 Feb 2002 10:25:05 -0500
From: =Mark <mstevens@exit109.com>
Subject: Re: [CH] digest mode?
At 01:53 AM 2/17/02 -0800, Chris Meredith wrote:
>has anyone else been magically switched to digest mode? or is it just me?
>
>
>-Chris
>
Seems the Digest server has gone into Jicama Vidalia mode...
=Mark "Runs With Scissors" Stevens
@ http://www.exit109.com/~mstevens @
@ ICQ# 2059548 @
Where ya' from?
Jersey.
Yeah? What exit?
------------------------------
Date: Sun, 17 Feb 2002 10:39:52 -0800
From: "Gary Bellinger" <yesgaz@itcanada.com>
Subject: Re: [CH] digest mode?
I received four days of digest modes myself. You are not alone.
Gary
- ----- Original Message -----
From: "Chris Meredith" <merc@innocent.com>
To: <chile-heads@globalgarden.com>
Sent: Sunday, February 17, 2002 1:53 AM
Subject: [CH] digest mode?
> has anyone else been magically switched to digest mode? or is it just me?
>
>
> -Chris
>
------------------------------
Date: Sun, 17 Feb 2002 09:54:23 -0600
From: "Love2Troll" <Love2Troll@kc.rr.com>
Subject: [CH] Fungus
Hi all,
I'm trying to germinate 4 ea of red, yellow & orange Rocoto seeds. Have a nice root on 2 yellow, 2 red & 1 orange so far. No sprouts yet, but here is a scan of typical 2 day old root: <A HREF="http://www.fototime.com/2ACBB5BF6E28F2E/orig.jpg">root</A>
Just noticed a dark fungus on the 2 remaining seeds in the yellow starter pouch. Not sure if it is damp-off or what. Was hard to get a clear (looking) scan due to fuzzy nature of the fungus, but here is my attempt: <A HREF="http://www.fototime.com/2CDE36F85E721C5/orig.jpg">damp-off?</A>
Wasn't sure what strength to use, but made a 1 to 15 mixture of 3% hydrogen peroxide and soaked the seeds & paper towel that they are on for germinating. Should I have used a stronger mix? Any other suggestions? I *think* you can spray almost full strength 3% peroxide on seedlings, but am not sure about seeds that haven't sprouted.
JohnT
------------------------------
Date: Sun, 17 Feb 2002 09:15:46 -0700
From: "Mario Subia" <M.Subia@att.net>
Subject: [CH] Chile Mardi Gras beads
Check out the Chile Mardi Gras beads that flash:
http://mardi-gras-beads.net/
1) Select Mardi Gras beads
2) Do a search on Flash10
Note: they say there Habanero but they look like cayenne, Looks like a must
have for Chileheads!
M&M Subia
Chile Heads #1086 and #1087
------------------------------
Date: Sun, 17 Feb 2002 10:19:47 -0600
From: "Love2Troll" <Love2Troll@kc.rr.com>
Subject: Re: [CH] Fungus OOPS!
Sorry all.... forgot about the no html rule. Try this one.
Hi all,
I'm trying to germinate 4 ea of red, yellow & orange Rocoto seeds. Have a nice root on 2 yellow, 2 red & 1 orange so far. No sprouts yet, but here is a scan of typical 2 day old root: http://www.fototime.com/2ACBB5BF6E28F2E/orig.jpg
Just noticed a dark fungus on the 2 remaining seeds in the yellow starter pouch. Not sure if it is damp-off or what. Was hard to get a clear (looking) scan due to fuzzy nature of the fungus, but here is my attempt: http://www.fototime.com/2CDE36F85E721C5/orig.jpg
Wasn't sure what strength to use, but made a 1 to 15 mixture of 3% hydrogen peroxide and soaked the seeds & paper towel that they are on for germinating. Should I have used a stronger mix? Any other suggestions? I *think* you can spray almost full strength 3% peroxide on seedlings, but am not sure about seeds that haven't sprouted.
JohnT
------------------------------
Date: 16 Feb 02 19:28:10 -0800
From: Jim.Weller@salata.com (Jim Weller)
Subject: [CH] Singapore Noodle Recipes
-=> Quoting Jack and Toni to All <=-
JaT> We just got back from the local Chinese place and had Singapore
JaT> Noodles, we spiced them up with powdered Savina and it was GOOD :)
JaT> Does anyone have a recipe for this dish?
Here's a few:
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Singapore Noodles
Categories: Pork, Noodles, Shellfish, Chinese, Chilies
Yield: 4 Servings
6 oz Medium rice stick noodles
2 tb Soy sauce
2 tb Oyster sauce
2 tb Rice wine vinegar
2 tb Liquid honey
1/2 ts Hot chili paste
1 tb Vegetable oil
1 tb Curry powder
1 tb Minced ginger root
3 Cloves garlic; minced
1 c Finely sliced leeks
1 Sweet red pepper; chopped
1 Green pepper; chopped
8 oz Lean pork; cut into thin
-strips
8 oz Shrimp; peeled and deveined
3 c Bean sprouts
1/4 c Chopped fresh coriander; as
-garnish
In bowl, pour boiling water over noodles; let stand for 10 minutes.
Drain. Meanwhile, whisk together soy sauce, oyster sauce, vinegar,
honey and chili paste; set sauce aside. In wok or large deep skillet,
heat oil over medium-high heat; stir-fry curry, ginger and garlic for
30 seconds. Add leeks and red and green peppers; stir-fry for 1
minute. Add pork and shrimp; stir-fry for 4 minutes or until shrimp
are pink. Add noodles, sauce and bean sprouts; gently toss to combine.
Stir-fry for 5 minutes or until noodles are heated through. Garnish
with coriander.
From: Robin Cowdrey
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Tie Mart's Singapore Noodles
Categories: Malaysian, Noodles, Chilies
Yield: 4 servings
250 g Fine rice noodles
6 Dried shiitake mushrooms
2 tb Peanut oil
2 Cloves garlic, crushed
1 ts Grated ginger
1 Red chilli, finely diced
1 Onion cut into thin wedges
1 tb Turmeric
1 tb Malaysian curry powder
1 Green capsicum, finely
Sliced
100 g Chinese sausage (ie; lup
Cheong), sliced
200 g Green prawns, peeled and
Chopped
1/2 c Frozen peas, blanched (or
De-frosted frozen peas)
1/4 c Chopped water chestnuts
5 Baby corn, blanched and
Chopped
4 Eggs, beaten
2 ts Sesame oil
Salt and white pepper
Sauce:
2 tb Light soy sauce
2 tb Shao sing cooking wine or
Dry sherry
1 ts Chinese five spice powder
1 ts Sugar
Salt and pepper
1/2 c Coconut milk
1/4 c Chicken stock
1/4 c Fresh coriander, chopped
Toss noodles in boiling water for 2 minutes then drain and toss with a
little peanut oil. Set aside. Soak mushrooms in water, then drain and
chop, discarding stems. Heat wok and saute garlic, ginger, chilli,
onion, turmeric, curry powder and capsicum in a little oil for 1-2
minutes or until fragrant, then add the noodles. Add sausage, prawns
and cook for 2-3 minutes before adding, peas, baby corn and water
chestnuts. Toss well and cook 2 minutes further then add combined
sauce ingredients. Combine egg with sesame oil, salt and pepper and
mix well. Cook for 5 minutes or until sauce has been absorbed, then
add egg. Stir-fry until egg has set, then add coriander. Serve at
once.
From: "Tie Mary"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Jude's Quick Singapore Noodles
Categories: Australian, Chilies, Noodles, Vegetarian
Yield: 2 Servings
3 c Hot water
2 pk MAGGI 2 Minute Noodles;
-Oriental Flavour
1 ts Oil; (1 to 2)
1 Onion; sliced
2 Carrots; cut into
-matchsticks
1/4 sm Cabbage; finely sliced
1 Broccoli head; cut into
-florets
2 tb MAGGI Chilli Sauce
1 ts Grated fresh root ginger
1 Garlic clove; crushed
1 tb Cornflour
2 tb Water
Bring the water to the boil in a medium saucepan.
Break the noodles and add to the water with the contents of the
flavour sachets. Cook for 2 minutes.
Drain the noodles, reserving 11/2 cups of the cooking liquid. Set the
noodles and liquid aside.
Heat the oil in the pan. Add the onion and carrots and cook, stirring,
for 2-3 minutes.
Add the reserved liquid and bring to the boil.
Stir in the cabbage, broccoli, chilli sauce, ginger and garlic. Cook,
stirring, for 1 minute.
Combine the cornflour and water. Stir into the mixture and bring to
the boil, stirring.
Add the noodles, then cook, stirring, for a further 1-2 minutes.
Serve immediately.
MMMMM
Cheers,
YK Jim
------------------------------
Date: Sun, 17 Feb 2002 11:49:20 -0600
From: Rob Solarion <solarion@1starnet.com>
Subject: [CH] "Chiliheads"
<< JB
Self proclaimed "chiliheads" huh?
Must be them Texans again. >>
HA. The other day when I sent something from the Dallas Morning News about
Vanilloid Receptors, I changed their spelling from "chiliheads" and
"chilis" to "chileheads" and "chiles".
Texans eat too much "chili" and can't remember how to spell what.
My brother in Austin can make some of the best "chili" that you ever put in
your mouth. I even abandon my rabid vegetarianism for a bowl of that
"national" nectar!
Rob (near Dallas)
------------------------------
Date: Sun, 17 Feb 2002 10:48:50 -0700
From: VoodooChile <rael64@qwest.net>
Subject: Re: [CH] Chile Mardi Gras beads
>Check out the Chile Mardi Gras beads that flash:
>
>http://mardi-gras-beads.net/
>
>1) Select Mardi Gras beads
>2) Do a search on Flash10
>
>Note: they say there Habanero but they look like cayenne, Looks like a must
>have for Chileheads!
>
hmmm...flashing chiles or flashing breasts....i just don't know...
=8^p
- --
Peace, Hendrix, and Chiles.......
Rael64
Monk of the TCS
Order of Enlightened Twister [TM!]
------------------------------
Date: Sun, 17 Feb 2002 11:51:19 -0600
From: Rob Solarion <solarion@1starnet.com>
Subject: [CH] Digests
Just to let the Moderator know, I got four identical digests last night.
Rob
------------------------------
Date: Sun, 17 Feb 2002 14:04:00 -0800
From: "Gary Bellinger" <yesgaz@itcanada.com>
Subject: Re: [CH] Chile Mardi Gras beads
> >Check out the Chile Mardi Gras beads that flash:
> >
> >http://mardi-gras-beads.net/
> >
> >1) Select Mardi Gras beads
> >2) Do a search on Flash10
> >
> >Note: they say there Habanero but they look like cayenne, Looks like a
must
> >have for Chileheads!
> >
>
> hmmm...flashing chiles or flashing breasts....i just don't know...
>
While the chile beads flash, the knuckledraggers eyes flash!!!
(scrrrrrrrape.....)
------------------------------
Date: Sun, 17 Feb 2002 17:01:27 -0500
From: "Byron" <byronbromley@tellink.net>
Subject: [CH] CHILTEPIN SEEDS
My package of Burpee Heirloom
seeds says 3 to 5 weeks for germination.
I did a waek tea method of starting and had the up in 7 to 10 days.
LB
------------------------------
Date: Sun, 17 Feb 2002 17:07:13 -0500
From: Robert Farr <rbfarr@erols.com>
Subject: Re: [CH] CHILTEPIN SEEDS
Two thoughts on germination:
1. Use The Pepper Gal's suggestion. Take 1 tsp. saltpetre to 1 quart
water. Soak peppers seed for 4 hours, then plant. Use the soak water
to water them in.
2. Plant according to the Stella Natura Biodynamic planting calendar -
available from ACRES USA - www.acresusa.com.
Peppers are a fruit, planted on a fruit day - about 4 days/ month.
My seeds always come up in less than 7 days - though not to belittle B's
way; I've tried tea and it works, too.
- --
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!
------------------------------
Date: Mon, 18 Feb 2002 00:11:12 -0500
From: "Mark Barringer" <mdogdrum@earthlink.net>
Subject: [CH] My 2 favorite things: seafood and chiles.
Hi. I haven't posted in a awhile as I got busy with the political boards,
music stuff, and looking into a career change.
Anyway, Emeril was pretty good tonight. He did a show highlighting my 2
favorite things... chiles and seafood. I especially liked the crab backs
with pepper sauce recipe. We are talking habs, baby!
http://www.foodtv.com/foodtv/episode/0,6283,EM1E57,00.html
Oh, Miz Risa, I miss you. I watch you recipe postings a lot. Hi to all on
this board from around the world. Peace and peppers!
Mark "Mad Dog" Barringer
http://home.earthlink.net/~mdogdrum/index.html
------------------------------
Date: Mon, 18 Feb 2002 12:13:29 -0000
From: "Shaun Rimmer" <shaun@newtronic.co.uk>
Subject: [CH] It seems that......
....the chile-heads digest has gone into some sort of chile-saturation:
Chile-Heads Digest Saturday, February 16 2002 Volume 08 : Number 496
In this issue:
[CH] Chile-Heads Digest V8 #495
Date: Sat, 16 Feb 2002 23:21:42 -0800
From: "Chile-Heads Digest" <owner-chile-heads-digest@globalgarden.com>
Subject: [CH] Chile-Heads Digest V8 #495
Chile-Heads Digest Saturday, February 16 2002 Volume 08 : Number 495
In this issue:
[CH] Chile-Heads Digest V8 #494
Date: Sat, 16 Feb 2002 22:02:13 -0800
From: "Chile-Heads Digest" <owner-chile-heads-digest@globalgarden.com>
Subject: [CH] Chile-Heads Digest V8 #494
Chile-Heads Digest Saturday, February 16 2002 Volume 08 : Number 494
In this issue:
[CH] Chile-Heads Digest V8 #493
I read # 493, then was delighted to see 494, 495, and 496 spring into my
inbox! Woo-hoo, lots of CH stuff to read today! - But they were all copies
of 493 :-(
It seems that the list is, ermm, suffering from the 'runs' and 'repeats'
that can happen due to chile extreme saturation.....oh well!
One of the Rocoto seeds I planted has sprouted forth and pushed it's tiny
infant head above the soil - Yeeeeaa-haaaa!
Just got to wait and see if all the others follow suit in a timely fashion
:-)
Shaun is also having babies ',;~} R
- --
Desire for Fire!
------------------------------
Date: Mon, 18 Feb 2002 05:34:47 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: [CH] Singapore Noodles (again)
I found another Singapore Noodle recipe, this time
from Terrific Pacific Cookbook by Anya Von Bremzen -
great book. I've made this recipe and it is quite
good.
@@@@@
Singapore Noodles
|
Terrific Pacific
|
8 oz rice vermicelli
8 oz boneless skinless chicken breasts
1.5 cups broccoli florets
3 tbsp peanut oil
2 small hot chiles (green or red), stem, mince
1 tsp garlic, minced
1.5 tsp fresh ginger, minced
1 med onion, quarter & slice
1 small carrot, peel & slice diag.
1/2 cup red bell pepper, julienne
1/2 cup green bell pepper, julienne
2 tbsp scallions, sliced
2 tsp best-quality curry powder
1/2 tsp ground turmeric
1/2 tsp ground cayenne pepper
2.5 tbsp soy sauce
6 tbsp chicken stock, or canned broth
salt, to taste (opt.)
chopped roasted peanuts, garnish
lime wedges, for garnish
|
Soak the rice vermicelli in warm water to cover for 20
minutes. Drain well.
Meanwhile, rinse the chicken breasts well and pat
thoroughly dry with paper towels. Cut into dice and
set aside.
Blanch the broccoli in boiling water for 45 seconds.
Drain, refresh under cold running water, and pat
gently with paper towels.
Heat 2 tbsp of the oil in a wok over high heat until
almost smoking. Swirl the wok to coat with the oil.
Add the chicken pieces and stir until they just turn
opaque, about 2 minutes. Add the shrimp and stir until
they turn pink, about 2 minutes. Remove the chicken
and shrimp from the wok with a slotted spoon and keep
warm.
Add the remaining oil to the wok and heat until almost
smoking. Add the chiles, garlic, and ginger and stir
for 30 seconds. Add the onion and toss for 1 minute.
Add the carrot and toss for another minute. Add the
broccoli, peppers, and scallions and stir for 2
minutes.
Stir in the curry powder, turmeric, and cayenne and
stir for 15 seconds. Return the reserved chicken and
shrimp to the wok along with the noodles and toss and
stir until combined with the other ingredients. Add
the soy sauce, stock and salt to taste, if needed.
Reduce the heat to low and cook until the liquid is
absorbed, 2-3 minutes. Serve at once, garnished with
peanuts and lime wedges. Serves 6
|
_____
Enjoy.
=====
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: Mon, 18 Feb 2002 10:16:07 -0800
From: Michael Bowers <mkbowers@wiley.gsm.ucdavis.edu>
Subject: RE: [CH] digest mode?
>
>has anyone else been magically switched to digest mode? or is it just me?
>
no, someone on the digest has their email bouncing back to the list, so
in effect they were posting the digest.
I've removed them, so that should cure the problem.
thanks
Mimke
------------------------------
Date: Mon, 18 Feb 2002 17:34:17 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: [CH] Tonight's Dinner - Lamb & Chorizo Chili
This was sooooo wonderful. I cut the fat a bit by not
using all the chorizo drippings and cutting most of
the fat off the lamb. It was still incredible.
* Exported from MasterCook *
Chili with Lamb & Chorizo
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles
Chilis & Stews
Main Dish Meats
Amount Measure Ingredient -- Preparation
Method
- -------- ------------
- --------------------------------
2 cups low sodium chicken broth --
warmed
3 dried ancho chiles -- stemmed,
seeded
1 tsp cayenne pepper
1/2 lg link chorizo sausage -- casing
removed
1 lg red onion -- chopped
6 lg cloves garlic -- chopped
2 tsp dried mexican oregano --
crumbled
2 tsp ground cumin
2 lg lamb chops (bones & fat
removed) -- meat chopped
1 15 oz can posole -- drained & rinsed
In a heavy saucepan, combine broth, chiles and cayenne
pepper. Cover and simmer over medium heat. When chiles
are soft, about 12 minutes, puree chili mixture
(either in batches in the blender or right in the pot
with a stick blender). Set aside.
Chop the chorizo into small dice. Stir chorizo into a
heavy large pot over medium-high heat. Cook until
drippings come to a simmer. Transfer to a sieve set
over a bowl. Let chorizo drain for a few minutes.
Return 2 tbsp of the chorizo drippings to the same pot
and heat over medium-high heat. Discard remaining
drippings. Add onions, garlic, mexican oregano and
cumin and saute until onions begin to soften. This
should take around 5 minutes.
Sprinkle lamb with salt and pepper. Make sure to cover
all of the meat. Add to the pot and saute until lamb
is no longer pink outside, around 10 minutes. Add
reserved chile puree and the drained chorizo. Reduce
heat to medium-low. Stir occasionally. Simmer for 1
hour until meat is tender.
Add posole. Simmer uncovered, until lamb is tender and
liquid thickens. Stir once in awhile. This should take
around 15 minutes. Season with salt and pepper (altho'
it may not be necessary).
Serve topped with sour cream, salsa, and chopped
cilantro.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
To lower the fat a bit, use a bit less of the
drippings in the actual chili mixture. After you drain
the chorizo, throw out the rest of the drippings and
only use what is actually left in the pot. Also, take
all fat off lamb and chop it into small pieces.
THIS IS A KEEPER. Great.
=====
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/16/02
__________________________________________________
Do You Yahoo!?
Yahoo! Sports - Coverage of the 2002 Olympic Games
http://sports.yahoo.com
------------------------------
Date: Mon, 18 Feb 2002 20:57:44 -0500
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: Re: [CH] Hearts on Fire ... ours are, anyway
Alex,
I was saddened your "Hearts on Fire" was not the success you hoped but as
we all know our addiction is not mainstream yet. Please do not ever give up
as my belief is success is a matter of failing until you get it right or the
rest of the world is wrong & need to be beaten into submission.
On a lighter note, I hope you took Beano before devouring a plate of hot
baked beans on Valentine's Day 'cause I'm sure whoever your in love with
wasn't as happy as you.
Paul
PS Recipe please!!!!!!
- ----- Original Message -----
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Sent: Sunday, 17 February, 2002 1:46 PM
Subject: [CH] Hearts on Fire ... ours are, anyway
> Well, the date for the second Hearts on Fire hotluck passed with no one
> participating at all. Maybe someone can successfully promote the
> combination of chiles and Valentine's Day, but I can't do it here.
>
> But I cooked an overnight batch of baked beans that "no one else will eat"
> anyway, so I'm happy.
>
> Well, I'm in love, too. Yeah, that's good.
>
> - A
------------------------------
Date: Mon, 18 Feb 2002 21:08:14 -0500
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: [CH] Rael's Voodoo Chile Mate/Was Advice For Rael
Rael,
Now that the original thread has run it's course & you've had some time to
digest all the input our savvy list members have suggested, I'd like to
submit mine. I just received a swap from a gardener, in Maine no less, that
included the following:
Leutchauer Paprika
Little Nubian
Matchbox
Now I know you wrote you were thinking about plants, but maybe this scenario
will change your mind. After Little Nubian arrives at your door you gently
bathe her in a tepid bath of saltpeter to soften her skin, place her under a
sheet of growing media & keep her warm on an electric blanket. As her
cotyledons emerge from the blanket you shower her with love & light from
your bedside lamp, keeping her epicotyl body moist with Chamomile tea. Your
nurturing soon brings you a beautiful young thing that you can mold into the
"hottie" of your dreams by feeding & watering and maybe a little stressing
to turn on her capsicum production to high. As the months of TLC in this
relationship pass, you can enjoy seeing her emerge from budding seed to
flowering beauty to the princess of your balcony as her unbridled fruit grow
bigger before your very eyes. And finally, as summer cools to fall and her
true color emerges, you can enjoy her in every way your wild imagination can
conger up.
Just a thought,
Paul
- ----- Original Message -----
From: "VoodooChile" <rael64@qwest.net>
Sent: Tuesday, 22 January, 2002 12:54 PM
Subject: [CH] Advice for Rael
> Chile Heads-
>
> Friends, Nubiles, Monks, Priests, Priestesses, and
> Nekkid-Twister-WannaBe-Masters - Monk Rael needs some input...
------------------------------
Date: Mon, 18 Feb 2002 18:13:18 -0800 (PST)
From: Sharon Confer <slconfer@yahoo.com>
Subject: [CH] Best Way to Grind Dried Chiles?
Hi, I'm having problems grinding the dried habaneros
that I grew and dried. I'm using a food processor and
I'm having a hard time breathing when I grind them. I
wear a safety/comfort mask and I grind them outside,
but the dust from the chiles is terrible even with the
mask. Would a regular blender work better, would
there be less chile dust? I've tried a small mini
blender and that didn't work very well. Any help as
to how I can grind the chiles without all that pain
would be appreciated! Thanks, Sharon
__________________________________________________
Do You Yahoo!?
Yahoo! Sports - Coverage of the 2002 Olympic Games
http://sports.yahoo.com
------------------------------
Date: Mon, 18 Feb 2002 21:48:13 -0500
From: "John C. Putney" <jcputney@frontiernet.net>
Subject: Re: [CH] Best Way to Grind Dried Chiles?
A cheap coffee/spice grinder is what you need. Powders stuff up nice,
and does a pretty good job of keeping the dust contained. Just use
caution when removing the top and you should be able to work in the
comfort of your own kitchen. Picked mine up at WaMart (a Black &
Decker, I think) for $20-$25. Just reserve its use to chiles.
John Putney
------------------------------
Date: Mon, 18 Feb 2002 18:50:29 -0800
From: "Marilyn Reese" <plantphreak@hotmail.com>
Subject: Re: [CH] Best Way to Grind Dried Chiles?
I grind mine in a coffee grinder-and let it sit for a day before I open the
lid.
Marilyn
~~~~~~~
Huh? I have to say something clever at the end of each e-mail?
- ----- Original Message -----
From: "Sharon Confer" <slconfer@yahoo.com>
To: <Chile-Heads@globalgarden.com>
Sent: Monday, February 18, 2002 6:13 PM
Subject: [CH] Best Way to Grind Dried Chiles?
> Hi, I'm having problems grinding the dried habaneros
> that I grew and dried. I'm using a food processor and
> I'm having a hard time breathing when I grind them. I
> wear a safety/comfort mask and I grind them outside,
> but the dust from the chiles is terrible even with the
> mask. Would a regular blender work better, would
> there be less chile dust? I've tried a small mini
> blender and that didn't work very well. Any help as
> to how I can grind the chiles without all that pain
> would be appreciated! Thanks, Sharon
>
> __________________________________________________
> Do You Yahoo!?
> Yahoo! Sports - Coverage of the 2002 Olympic Games
> http://sports.yahoo.com
>
------------------------------
Date: Mon, 18 Feb 2002 22:04:10 -0800
From: "Gary Bellinger" <yesgaz@itcanada.com>
Subject: Re: [CH] Rael's Voodoo Chile Mate/Was Advice For Rael
For the female knuckledraggers on the list, just substitute a Peter Pepper
for a Little Nubian.
> Rael,
> Now that the original thread has run it's course & you've had some time
to
> digest all the input our savvy list members have suggested, I'd like to
> submit mine. I just received a swap from a gardener, in Maine no less,
that
> included the following:
>
> Leutchauer Paprika
> Little Nubian
> Matchbox
>
> Now I know you wrote you were thinking about plants, but maybe this
scenario
> will change your mind. After Little Nubian arrives at your door you gently
> bathe her in a tepid bath of saltpeter to soften her skin, place her under
a
> sheet of growing media & keep her warm on an electric blanket. As her
> cotyledons emerge from the blanket you shower her with love & light from
> your bedside lamp, keeping her epicotyl body moist with Chamomile tea.
Your
> nurturing soon brings you a beautiful young thing that you can mold into
the
> "hottie" of your dreams by feeding & watering and maybe a little stressing
> to turn on her capsicum production to high. As the months of TLC in this
> relationship pass, you can enjoy seeing her emerge from budding seed to
> flowering beauty to the princess of your balcony as her unbridled fruit
grow
> bigger before your very eyes. And finally, as summer cools to fall and her
> true color emerges, you can enjoy her in every way your wild imagination
can
> conger up.
> Just a thought,
> Paul
>
> ----- Original Message -----
> From: "VoodooChile" <rael64@qwest.net>
> Sent: Tuesday, 22 January, 2002 12:54 PM
> Subject: [CH] Advice for Rael
> > Chile Heads-
> >
> > Friends, Nubiles, Monks, Priests, Priestesses, and
> > Nekkid-Twister-WannaBe-Masters - Monk Rael needs some input...
>
------------------------------
Date: Mon, 18 Feb 2002 21:05:37 -0600
From: David Cook <zeb@austin.rr.com>
Subject: [CH] Chile Snack Alert
My parents blew over from Tucson last week and brought me a collection of
El Sabroso snacks. Apparently my brother in Seattle had sent them as part
of a birthday present. Don't ask, I'm not sure I understand either. Most
were okay, but the Mango con Chile is fantastic. Way too hot for anybody
else in the family, but great candy for a chilehead. Chewy dried mango
slices coated with sugar and loaded with chile heat. There's no chile
powder on the stuff so I think the fruit is soaked in chile extract, since
the ingredients list "chili flavor" but no powder. They're hot and great
for a sweet tooth.
David "Zeb" Cook
------------------------------
Date: Mon, 18 Feb 2002 19:57:34 -0800
From: Doug Irvine <dougandmarie@shaw.ca>
Subject: Re: [CH] Chile Snack Alert
On Monday, February 18, 2002, at 07:05 PM, David Cook wrote:
> My parents blew over from Tucson last week and brought me a collection
> of El Sabroso chile powder on the stuff so I think the fruit is soaked
> in chile extract, since the ingredients list "chili flavor" but no
> powder. They're hot and great for a sweet tooth.
>
>
>
> Bah Humbug! from the diabetic old guy in BC! Going back on the previous
> posts about
grinding chiles.....tonight I did a fantastic fried rice, but I put a
tbls of Thai Red chile paste in the wok as soon as I put in the peanut
oil, and before I threw in the chopped up veggies, and I just about
cleared the apartment. Poor Marie was coughing and snorting
in the living room, and I was doing the same in the kitchen, only worse,
with my kisser right over that wok! Man, did I get the egg and then the
rice in there in a big hurry! And stir fried the heck outta it ! It was
absolutely great, and as a lot of the heat was floating around in the
ether(what we needed to knock us out!) it was not that hot, in fact
hadda add some Calvin's to it as well!! Live and learn, ceptin I never
seem to! Cheers, Doug in BC.....yeah, I know, Jim....wear a gas mask!
------------------------------
Date: Mon, 18 Feb 2002 23:03:56 -0600
From: Uncle_Dirty_Dave <xrated@ameritech.net>
Subject: Re: [CH] Best Way to Grind Dried Chiles?
Sharon Confer wrote:
>
> Hi, I'm having problems grinding the dried habaneros
> that I grew and dried. I'm using a food processor and
> I'm having a hard time breathing when I grind them. I
> wear a safety/comfort mask and I grind them outside,
> but the dust from the chiles is terrible even with the
> mask. Would a regular blender work better, would
> there be less chile dust? I've tried a small mini
> blender and that didn't work very well. Any help as
> to how I can grind the chiles without all that pain
> would be appreciated! Thanks, Sharon
I use a Proctor-Silex coffee grinder (around U$15) and find it does a
nice job. And, since the top pretty much seals the stuff inside I
haven't had a lot of trouble.... except when my sister was over and
wanted to make coffee. I have a white Braun coffee grinder that I use
exclusively for coffee. And the P - S is very dark. And I told her to
"Use the Braun." .... you can see where this is going, can't you.
Fortunately Sis is also a chile head and the last chilies I had ground
were some japones.
ENJOY!!!
- --------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
------------------------------
Date: Mon, 18 Feb 2002 22:58:39 -0600
From: "Nels Peterson" <npkp4jp@polarcomm.com>
Subject: Re: [CH] Best Way to Grind Dried Chiles?
Yeah grinding chiles is one of the hazards we live with when we make good
chile powder. Last fall I was cleaning cayennes and my missus was in the
family room 30 feet away, next thing she was asking what the heck I was
doing. She got blasted with cap' fumes. Now she makes me gring chiles
outside just like horseradush.
Nels in ND
> Hi, I'm having problems grinding the dried habaneros
> that I grew and dried. I'm using a food processor and
> I'm having a hard time breathing when I grind them. I
> wear a safety/comfort mask and I grind them outside,
> but the dust from the chiles is terrible even with the
> mask. Would a regular blender work better, would
> there be less chile dust? I've tried a small mini
> blender and that didn't work very well. Any help as
> to how I can grind the chiles without all that pain
> would be appreciated! Thanks, Sharon
>
> __________________________________________________
> Do You Yahoo!?
> Yahoo! Sports - Coverage of the 2002 Olympic Games
> http://sports.yahoo.com
>
------------------------------
Date: Mon, 18 Feb 2002 22:56:07 -0800
From: Scott Peterson <scottp4@mindspring.com>
Subject: [CH] Spice for your Arthritis
February 19, 2002
NUTRITION NEWS FOCUS
"Nutrition news is important. We help you understand it!"
Today's Topic: Spice for your Arthritis
Hot pepper juice relieves the pain of arthritis when rubbed over the
affected area. The active ingredient is capsaicin, and this is what
burns your tongue. Topical application of this seems to trick the
nerve endings to forget about the pain from joints. It has been
moderately effective in several small trials.
A recent study of about 250 patients with arthritis of the knee found
that swallowing ginger extract was superior to a placebo. Knee pain
was reduced on standing and after walking, and patients were able to
reduce pain medication after 6 weeks. Adverse gastrointestinal
effects were 3 times more common in those getting ginger, but the side
effects were mostly mild. This study appeared in the November 2001
issue of Arthritis & Rheumatism.
HERE'S WHAT YOU NEED TO KNOW: A number of foods have
been studied for reducing pain. Not only spices but omega-3 fatty
acids found in fish seem to help rheumatoid arthritis, probably by
slightly decreasing inflammation. An editorial that accompanied the
ginger study strongly recommended that ginger not be recommended
because of only limited efficacy, lack of clear effectiveness in a
previous trial, and absence of meaningful data on safety. While
ginger has been eaten in small to tongue-biting amounts for centuries,
we do not know what the long term effects of daily consumption of
these extracts might be.
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- --
Why do overlook and oversee
mean opposite things?
------------------------------
End of Chile-Heads Digest V8 #498
*********************************
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