[CH] Chile-Heads Digest V8 #502
Chile-Heads Digest (owner-chile-heads-digest@globalgarden.com)
Thu, 28 Feb 2002 07:37:50 -0800
Chile-Heads Digest Thursday, February 28 2002 Volume 08 : Number 502
In this issue:
Re: [CH] PEPPERS AND SHADE
[none]
[CH] Last Night's Dinner - Chicken w/Chipotle Butter Sauce
[CH] BIG off topic, sorry Mike!
[CH] Tabasco Slim Jims
Re: [CH] PEPPERS AND SHADE
[CH] MN hot luck
[CH] hot chocolate... hotter than usual
Re: [CH] hot chocolate... hotter than usual
RE: [CH] hot chocolate... hotter than usual
[CH] High Quality List Members
Re: [CH] BIG off topic, sorry Mike!
[CH] Germination rates
Re: [CH] Germination rates
[CH] (ch) shade
Re: [CH] hot chocolate... hotter than usual
[CH] Correction - Tonight's Dinner - Chicken w/Chipotle Butter Sauce
[CH] Flashing Chile Beads
Re: [CH] hot chocolate... hotter than usual
Re: [CH] hot chocolate... hotter than usual
Re: [CH] hot chocolate... hotter than usual
Re: [CH] hot chocolate... hotter than usual
[CH] Salmon for Dinner
[CH] Dutch???
Re: [CH] Dutch???
[CH] SoCal Hotluck date
Re: [CH] hot chocolate... hotter than usual
RE: [CH] Dutch???
Fw: [CH] Flashing Chile Beads
RE: [CH] Flashing Chile Beads
[CH] Under the weather pick-me-up
Re: [CH] Under the weather pick-me-up
Re: [CH] Under the weather pick-me-up
[CH] El Yucateco Achiote Annatto
RE: [CH] Under the weather pick-me-up
RE: [CH] El Yucateco Achiote Annatto
----------------------------------------------------------------------
Date: Sun, 24 Feb 2002 19:49:36 -0500
From: jim@wildpepper.com
Subject: Re: [CH] PEPPERS AND SHADE
You bet it does! Giving them a shot of water when they appear 'wilty'
is not necessarily the best thing to do. Watering should be based on
soil moisture, not plant appearance. I was guilty of this as well at
the start. Large leafed varieties like hab, and especially Savina(R),
are going to look wilty during full sun, high humidity, hot days even if
they are sitting in a swimming pool! The large leaf surface area causes
the plant to 'sweat' faster than the roots can take up moisture.
Watering them all the time only invites rots. Shade works better.
- -Jim C
Mild to Wild
Packing up for the Fiery Foods Show!!
------------------------------
Date: Sun, 24 Feb 2002 17:40:58 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: [none]
This was dinner the other night. I forgot to post it.
It was delicious. I used jalapenos and it was hot
enough for DH and not hot enough for me.
* Exported from MasterCook *
Coriander Crusted Fish with Green
Sauce
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Fish
Greens
Amount Measure Ingredient -- Preparation
Method
- -------- ------------
- --------------------------------
1 tbsp ground coriander seed
2 lg cloves garlic -- minced
1 tsp kosher salt -- divided
2 tbsp dijon style mustard -- * see
note
4 boneless fillets of Cod
1 sm onion -- in chunks
2 jalapeno chiles -- seeded &
quartered
2 tbsp vegetable oil -- divided
1 tsp whole cumin seeds
1 cup swiss chard -- coarsely
chopped
1 cup spinach -- coarsely chopped
2 tbsp fresh lime juice
Combine ground coriander seeds, garlic and salt in a
small bowl. Wash fish well. Dry well with paper
towels.
Spread mustard on fish. Rub coriander-garlic mixture
on fish. Cover and refrigerate for 1 hour.
In a food chopper of processor, place the onion and
chiles. Process until minced finely.
Heat 1 tbsp of oil in medium saucepan over medium
heat. Add cumin seeds; cook for 10 seconds until
fragrant. Add onion mixture to the cumin. Cook for 2
minutes or until brown. Stir in swiss chard and
spinach. Cook for 2-3 minutes until they are wilted,
stirring once in awhile. Transfer this mixture to food
processor. Add lime and remaining 1/2 tsp salt. Pulse
until pureed.
Heat remaining oil in large nonstick skillet over
medium heat. Add fish rub-side-down and cook for 2
minutes, turning once. Reduce heat to low; cover
skillet. Cook for another 3 minutes until fish flakes
easily.
Spoon greens onto serving plate. Place fish on top of
sauce. Serve at once.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used Stonewall Kitchen Roasted Garlic Mustard.
=====
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: Sun, 24 Feb 2002 17:43:50 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: [CH] Last Night's Dinner - Chicken w/Chipotle Butter Sauce
Boy was this good. Just hot enough. I love chipotles.
I cut the amount of butter quite a bit as my DH is
watching himself. If you don't care about fat or
cholesterol, go ahead and use twice the amount of
butter. I thought that what I used was good enough.
The sauce was silky and shiny, just like at a
restaurant.
Delicious.
* Exported from MasterCook *
Chicken with Spicy Chipotle Butter
Sauce
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles
Poultry
Amount Measure Ingredient -- Preparation
Method
- -------- ------------
- --------------------------------
4 skinless boneless chicken
breast halves -- pounded thin
SAUCE:
1 tbsp olive oil
4 tbsp unsalted butter -- cold + cut
in sm pc
1 lg shallot -- minced
1 lg clove garlic -- minced
2 tbsp water
1 tbsp Lulu Cherry Fig Balsamic
Vinegar -- * see note
1 chipotle chile in adobo sauce
- -- pureed
1 tbsp light cream
1 tsp adobo sauce -- from canned
chile
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Heat a large nonstick skillet over medium-high heat.
Add oil and 2 tsp of the butter. Reserve the rest for
later.
Add chicken and cook it for 5 minutes until it is no
longer pink inside, but not browned. Make sure that
the juices run clear.
Place chicken on plate and cover loosely to keep warm.
In a small cup, mix together the chipotle, adobo
sauce, light cream, salt and pepper.
Add onion and garlic to skillet. Cook for 2 minutes
until onion is soft. Add wine and balsamic vinegar.
Cook until most of the liquid is evaporated. Reduce
heat to medium.
Whisk in remaining butter, one tbsp at a time. Add
chipotle mixture. Cook for one minute to heat chipotle
mixture. Stir to mix well.
To serve:
Place a chicken breast on the plate. Drizzle with some
of the sauce. Serve with garlic mashed potatoes** and
grilled asparagus.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* Obviously if you don't have this specific balsamic
vinegar, use the kind you have - plain will do.
** If you don't feel like making fresh mashed
potatoes, take a package of Betty Crocker Roasted
Garlic Mashed Potatoes. Place the potato/flavor
package and put it in a microwave container. Add 1
tbsp of roasted garlic puree (Tra Vigne makes a great
one that you can buy at Williams-Sonoma) along with
the water, milk and butter that it asks for. Whisk
well. Cook on HIGH for 4 minutes. Whip well. Tastes
pretty darn good!
=====
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: Sun, 24 Feb 2002 20:18:05 -0800
From: Doug Irvine <dougandmarie@shaw.ca>
Subject: [CH] BIG off topic, sorry Mike!
Having been a hockey fan for over 70 years, I just had to congratulate
our Canadian teams, the gals, and the guys, who took gold medals this
week. They all musta been imbibing in habanero mash, rather than all
those other funny substances that some of the other folk from other
countries were using. Just look what chile peppers can do! Now I have
no proof that all of the Canadian team members eat chiles, but they
certainly must have been eating something that put fire in their feet!
All levity aside, all of Canada stands proud tonight because of the
efforts of our Canadian athletes. To take nothing from our Merkin
cousins, they also should be proud of their fine showing in these winter
games. Canada, with 17 medals has done better than in any other winter
Olympics, and stands fourth behind Germany, USA, Norway! Fantastic!! I
am proud to be a Canadian Chile Head! Cheers, Doug in Nanaimo BC
------------------------------
Date: Mon, 25 Feb 2002 09:37:56 -0000
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
Subject: [CH] Tabasco Slim Jims
I tried the new (to me) Tabasco Sauce flavored Slim Jims tonight.
Not really an improvement. Just a touch of heat with a pronounced
vinegar taste. It actually diminished the Slim Jimmyness of the
experience.
Scott... KCK
------------------------------
Date: Mon, 25 Feb 2002 07:31:17 -0500
From: Robert Farr <rbfarr@erols.com>
Subject: Re: [CH] PEPPERS AND SHADE
Shade definitely has its benefits for peppers - I've found the Habs like
it most of all.
I'll have 2,000+ pepper plants this year for our production operation,
and am right out in the middle of a field. So, not lots o' chance for
shade. I expect Jim Campbell has the same problem - ???
The best I can do, for now, is to mulch (with wood chips, and after the
soil has completely warmed up!
- --
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!
------------------------------
Date: Mon, 25 Feb 2002 10:33:24 -0600
From: "Gary Sinnen" <garysinnen@hotmail.com>
Subject: [CH] MN hot luck
The second annual Minnesota Hot luck Dinner “Food with a Attitude” will be
held at Floyd’s bar in Victoria MN April 21,2002 at 12:00 noon
Victoria is on Hy 5…..14 miles west of Hy 494, west of the twin cities
Last year we had 45 people with a great lay out of food so bring your
favorite hot luck dish and join the rest of us Chile heads, Home brewers and
the just plane curious.
Any Questions E-mail me off list. Gary Sinnen garysinnen@hotmail.com
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.
------------------------------
Date: Mon, 25 Feb 2002 12:59:27 -0500
From: Mary Going <mary@firegirl.com>
Subject: [CH] hot chocolate... hotter than usual
Anyone have a recipe for hot chocolate with chiles?
- - mary
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
www.firegirl.com
(Even the Devil shops here...)
Over 800 hot sauces and other spicy products!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 25 Feb 2002 13:24:01 -0500
From: Robert Farr <rbfarr@erols.com>
Subject: Re: [CH] hot chocolate... hotter than usual
Mary:
The Aztecs used to drink a concoction with chiles and chocolate. I
believe Dave Dewitt has a recipe in The Whole Chile Pepper Cookbook.
- --
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!
------------------------------
Date: Mon, 25 Feb 2002 14:16:54 -0500
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: RE: [CH] hot chocolate... hotter than usual
When I lived in Albuquerque and got a sweet tooth, I would go to a place in
Old Town (forgot the name) and get a "hot chocolate chile" and some red
chile peanut brittle.
I don't have the exact recipe, but the hot chocolate chile contained Ibarra
chocolate, milk, sugar, and ground Chimayo chile. The shaved chocolate,
sugar, and red chile were placed in the bottom of a Styrofoam cup and hot
milk was added. Not much to it, but it was exceptional.
By the way, Mary -- I used your online guide for seed starting as a
reference for my most recent adventure in growing from seed, and so far, I
am having great luck. More that half of my 60 plugs are up and it has only
been 8 days (many sprouted within 5 days). Thanks for the great tutorial.
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- -----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Mary Going
Sent: Monday, February 25, 2002 12:59 PM
To: Chile-Heads@globalgarden.com
Subject: [CH] hot chocolate... hotter than usual
Anyone have a recipe for hot chocolate with chiles?
- - mary
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
www.firegirl.com
(Even the Devil shops here...)
Over 800 hot sauces and other spicy products!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 25 Feb 2002 14:24:12 -0500
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: [CH] High Quality List Members
I would like to comment on the quality of seeds that I have received from
this list. I have planted seeds from 4 sources this year -- my own (1 month
old), list member Ingrid Ruscheinski (1-2 years old), the free seeds from
Uncle Steve (www.ushotstuff.com) last year (1-2 years old), and Shepherd's
Seeds (2-3 years old). My seeds, nearly all of Ingrid's seeds, and all of
the Uncle Steve seeds have not only come up, but come up quickly and
prolifically (nearly every seed in every plug has sprouted).
I only have 1 sprout from 18 plugs worth of Shepherd's seeds. Granted, they
are a little older than any of the other seeds, but I am nonetheless a
little disappointed. Hopefully a few more will come up in the coming week
or two. (Note that I have these seeds left over from when I couldn't get
them to grow the first season I bought them -- maybe just some bunk seeds.)
At any rate, I just wanted to publicly thank Uncle Steve and Ingrid for
their generosity and for sending me such ultra-high quality seeds. I
believe that these types of things speak well for all of our list members --
an ultra-high quality bunch.
Hope all is well.
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 25 Feb 2002 15:45:21 -0600
From: tucker <tucker@ticon.net>
Subject: Re: [CH] BIG off topic, sorry Mike!
Doug Irvine wrote:
> Having been a hockey fan for over 70 years, I just had to congratulate
> our Canadian teams, the gals, and the guys, who took gold medals this
> week. They all musta been imbibing in habanero mash, rather than all
> those other funny substances that some of the other folk from other
> countries were using. Just look what chile peppers can do! ...
Way I heard it, you promised them all free C-H meals for a week if they
won the gold. Better call Jim and stock up!!! Oh yeah, I think I heard
they all love lamb too...
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Mon, 25 Feb 2002 19:57:17 -0800
From: RODNEY LIVINGSTON <sounds.fishy@sympatico.ca>
Subject: [CH] Germination rates
Hi everyone hope you are all fine. I am just soo happy I have to share
it . I have pepper seedlings popping up all over. In 13 days my Rocoto
have hit a 75% germination rate , Tobasco and Giant Serrano at 50 % and
Peter Pepper at 25%. There is no trace of the Jaral or De Arbol yet . I
also have some Turkish Cayenne , Golden Habanero and Hatvani Eros
planted but they are only at 10 days so I am not in a hurry yet . I
almost didn`t plant the Rocoto because they are so difficult. The lure
of a thick fleshed pepper won out and now I`m so happy I could burst !
My hot house is all ready as well so tomorrow my babies will move from
my gym out there.
Yours Truly
Rodney
------------------------------
Date: Mon, 25 Feb 2002 21:11:54 -0500
From: Mike Huculak <bear1@videotron.ca>
Subject: Re: [CH] Germination rates
RODNEY LIVINGSTON wrote:
> Hi everyone hope you are all fine. I am just soo happy I have to share
> it . I have pepper seedlings popping up all over. In 13 days my Rocoto
> have hit a 75% germination rate , Tobasco and Giant Serrano at 50 % and
> Peter Pepper at 25%. There is no trace of the Jaral or De Arbol yet . I
> also have some Turkish Cayenne , Golden Habanero and Hatvani Eros
> planted but they are only at 10 days so I am not in a hurry yet . I
> almost didn`t plant the Rocoto because they are so difficult. The lure
> of a thick fleshed pepper won out and now I`m so happy I could burst !
> My hot house is all ready as well so tomorrow my babies will move from
> my gym out there.
> Yours Truly
> Rodney
Good for you, Rodney. I got only 20% for my Rocoto's. I'm fairing
much better with Caribbean Reds, Datils, Fataliis and Scotch Bonnets, about
70%. I just sowed another batch of seed yesterday and I'm aiming to
grow about 26 varieties this year. I'm in Montréal, where abouts are you.
Mike
- --
"Profanity has been known to offer spiritual relief denied to
prayer."
------------------------------
Date: Tue, 26 Feb 2002 07:17:06 -0800
From: "Preston Ware" <hydrohot@earthlink.net>
Subject: [CH] (ch) shade
Hey Fred,
I have dealt with the same heat/sun dilemma over here in South Florida. We
are the only area of the country that can claim a sub-tropical climate. What
this means in real terms is that we get a freeze one out of every ten
winters and it gets hot as hell every summer. I have found that my peppers
are a lot more prolific during the summer months with a shade cloth because
the plant is more protected from blistering heat and the torrential
downpours that can knock off a blossom or squash a young seedling. Being a
hydroponic guy, I switch from two one-half hour irrigation cycles during the
winter months to up to five cyles during those long summer days. Some
growers say that to achieve maximum heat, the pepper needs to undergo some
kind of stress. I say waking up in the world today is enough stress for me.
Put a shade cloth over the top and make everybody happy! Good luck.
Pete Hydrohot
http://www.peteshydrohot.com/
------------------------------
Date: Tue, 26 Feb 2002 11:09:49 -0500
From: Chad A Gard <gard@indy.net>
Subject: Re: [CH] hot chocolate... hotter than usual
At 12:59 PM -0500 2/25/02, Mary Going wrote:
>Anyone have a recipe for hot chocolate with chiles?
This is what I make to keep at my desk at work. You could add more/less
chiles or different kinds as your heat and flavor preference dictates. I
generally leave out the habanero unless I also plan to add in some Grand
Mariner or something simmilar to play off the fruity flavor. Being of the
moderate persuasion, the recipe as listed is sufficient to warm me up on a
snowy day like today.
Enjoy
2 Hot Chocolate Mix:
2 cups powdered sugar
1 cup Dutch Process cocoa
2 1/2 cups powdered milk
1/2 teas salt
1 3/4 teas cornstarch
1 dried habanero, ground (optional)
2 dried cayennes, ground
2 dried thai hots, ground
Combine all ingredients in a tupperware bowl. Place lid on, shake
viggorously for 45 seconds. Keep sealed in an airtight container.
To make cocoa, fill mug about 1/3-1/2 full of mixture. Add enough hot
water while stirring/mashing to make a smooth paste. When paste is smooth
and doesn't contain lumps of dry powder, add water to fill mug up. Stir.
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: Tue, 26 Feb 2002 09:09:47 -0800 (PST)
From: RisaG <radiorlg@yahoo.com>
Subject: [CH] Correction - Tonight's Dinner - Chicken w/Chipotle Butter Sauce
x/p to DePepperMan
Chad pointed out something that I didn't see when I
input the recipe. In the directions, it says to use
wine and in the ingredient list I used water. So, here
is the correction of the recipe:
* Exported from MasterCook *
Chicken with Spicy Chipotle Butter
Sauce
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles
Poultry
Amount Measure Ingredient -- Preparation
Method
- -------- ------------
- --------------------------------
4 skinless boneless chicken
breast halves -- pounded thin
SAUCE:
1 tbsp olive oil
4 tbsp unsalted butter -- cold + cut
in sm pc
1 lg shallot -- minced
1 lg clove garlic -- minced
2 tbsp water
1 tbsp Lulu Cherry Fig Balsamic
Vinegar -- * see note
1 chipotle chile in adobo sauce
- -- pureed
1 tbsp light cream
1 tsp adobo sauce -- from canned
chile
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Heat a large nonstick skillet over medium-high heat.
Add oil and 2 tsp of the butter. Reserve the rest for
later.
Add chicken and cook it for 5 minutes until it is no
longer pink inside, but not browned. Make sure that
the juices run clear.
Place chicken on plate and cover loosely to keep warm.
In a small cup, mix together the chipotle, adobo
sauce, light cream, salt and pepper.
Add onion and garlic to skillet. Cook for 2 minutes
until onion is soft. Add water and balsamic vinegar.
Cook until most of the liquid is evaporated. Reduce
heat to medium.
Whisk in remaining butter, one tbsp at a time. Add
chipotle mixture. Cook for one minute to heat chipotle
mixture. Stir to mix well.
To serve:
Place a chicken breast on the plate. Drizzle with some
of the sauce. Serve with garlic mashed potatoes** and
grilled asparagus.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* Obviously if you don't have this specific balsamic
vinegar, use the kind you have - plain will do.
** If you don't feel like making fresh mashed
potatoes, take a package of Betty Crocker Roasted
Garlic Mashed Potatoes. Place the potato/flavor
package and put it in a microwave container. Add 1
tbsp of roasted garlic puree (Tra Vigne makes a great
one that you can buy at Williams-Sonoma) along with
the water, milk and butter that it asks for. Whisk
well. Cook on HIGH for 4 minutes. Whip well. Tastes
pretty darn good!
Thanks Chad for recognizing my boo-boo. Now, to get
the webmaster to correct it on my website!
=====
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/22/02
__________________________________________________
Do You Yahoo!?
Yahoo! Sports - Coverage of the 2002 Olympic Games
http://sports.yahoo.com
------------------------------
Date: Tue, 26 Feb 2002 11:25:51 -0700
From: "Mario Subia" <M.Subia@att.net>
Subject: [CH] Flashing Chile Beads
Never saw this appear, so I thought I would resubmit, sorry if duplicate!
Check out the Chile Mardi Gras beads that flash:
http://mardi-gras-beads.com/
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: Tue, 26 Feb 2002 19:36:32 +0100
From: "Kristofer Blennow" <kristofer@blennow.se>
Subject: Re: [CH] hot chocolate... hotter than usual
Yummy. Must try that for those long problem solving sessions in the
computer lab.
Just one q... what does "Dutch Process" mean?
Kris
On 26 Feb 02, Chad A Gard wrote:
> 2 Hot Chocolate Mix:
>
> 2 cups powdered sugar
> 1 cup Dutch Process cocoa
> 2 1/2 cups powdered milk
> 1/2 teas salt
> 1 3/4 teas cornstarch
> 1 dried habanero, ground (optional)
> 2 dried cayennes, ground
> 2 dried thai hots, ground
>
>
> Combine all ingredients in a tupperware bowl. Place lid on, shake
> viggorously for 45 seconds. Keep sealed in an airtight container.
>
>
> To make cocoa, fill mug about 1/3-1/2 full of mixture. Add enough hot
> water while stirring/mashing to make a smooth paste. When paste is
> smooth and doesn't contain lumps of dry powder, add water to fill mug
> up. Stir.
------------------------------
Date: Tue, 26 Feb 2002 14:47:57 -0500
From: Chad A Gard <gard@indy.net>
Subject: Re: [CH] hot chocolate... hotter than usual
>Yummy. Must try that for those long problem solving sessions in the
>computer lab.
>
>Just one q... what does "Dutch Process" mean?
It's basically cocoa with alkalies added to neutralize the pH. it's
unsweetened, but much darker and richer than baking cocoa. Hershey,
Nestle, Ghiradeli - basically all of the folks who make cocoa powder make a
dutch process powder as well. You should be able to find it in just about
any grocery store (though not in a super target). I personally use the
Marsh store brand...
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: Tue, 26 Feb 2002 15:25:42 -0600
From: tucker <tucker@ticon.net>
Subject: Re: [CH] hot chocolate... hotter than usual
Chad A Gard wrote:
> This is what I make to keep at my desk at work...
>
> 2 Hot Chocolate Mix:
>
> 2 cups powdered sugar
> 1 cup Dutch Process cocoa
> 2 1/2 cups powdered milk
> 1/2 teas salt ...
Just out of curiosity, what does the salt do for the recipe? If I leave it
out will things not mix properly??? I may just have to try this one since I
am a choco-holic of monumental proportions...
Thanks,
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Tue, 26 Feb 2002 18:24:05 -0600
From: "buzz" <buzzdean@wctc.net>
Subject: Re: [CH] hot chocolate... hotter than usual
- ----- Original Message -----
From: "tucker" <tucker@ticon.net>
Cc: <Chile-Heads@globalgarden.com>
Sent: Tuesday, February 26, 2002 3:25 PM
Subject: Re: [CH] hot chocolate... hotter than usual
> Just out of curiosity, what does the salt do for the recipe? If I leave it
> out will things not mix properly??? I may just have to try this one since I
> am a choco-holic of monumental proportions...
>
>
- -----------------------
I think ya just need the salt to make the flavours right. Even a bowl of oatmeal has to have a little salt
Buzz in Wis
------------------------------
Date: Tue, 26 Feb 2002 23:48:30 -0800
From: "Rob L" <rlusk12@earthlink.net>
Subject: [CH] Salmon for Dinner
Was at Trader Joes yesterday and picked up some frozen salmon. It was good
for the price ,$3 a pound, but I'm going to stick to fresh in the future.
So now I had the salmon...what to do with it? You see quite a bit of
Tamarind in the stores around here so I thought this would be a good chance
to try out a chile-tamarind thing. I found this on Epicurious.com and made
a few adjustments. It came out quite good and will be making it again with a
few more adjustments:
* Exported from MasterCook *
Chile-glazed Salmon With Orange Salsa
Recipe By :Gourmet August 2000 - Modified slightly
Serving Size : 0 Preparation Time :0:00
Categories : Seafood PepperFool
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
Glaze:
3 dried ancho chiles, seeded
1 dried New Mexico red chile
1 cup hot water
3 tablespoons tamarind paste (from a pliable block)
1/2 cup fresh orange juice
1 1/2 tablespoons fresh lemon juice
2 garlic cloves, coarsely chopped
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dry mustard
1/4 cup honey
Salsa:
1 orange
1 Tablespoon (scant)chopped fresh cilantro
2 serrano Chiles, miinced
Vidallia Onion, thinly sliced
1 Tablespoon olive oil
1 Tablespoon red-wine vinegar
Pinch kosher salt
few turns black pepper
For salmon:
2 (6-oz) pieces salmon fillet(frozen - thawed to room temp)
2 teaspoons chile powder (Used a combo of Jim's and mine)
1 cup chile glaze
2 tablespoons whole black peppercorns, coarsely crushed
Salsa:
Cut peel and any white pith from oranges with a sharp knife, then cut
sections free from membranes, letting them drop into a bowl. Stir in
remaining salsa ingredients.
Salmon:
Season salmon with salt, and chile powder on all sides. Arrange on rack of a
broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes.
Spoon glaze on top and spread onto sides, then sprinkle with cracked pepper.
Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes
more.
Chile Glaze:
Split chiles open and remove stems and seeds. Toast chiles in a dry heavy
skillet over medium heat, about 30 seconds on each side. Soak chiles in 1/2
cup hot water in a 1-cup glass measure to soften.
Mash tamarind with remaining 1/2 cup hot water and let sit for 15 minutes to
soften. Force through a sieve into a bowl, discarding solids.
Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar,
oil, and mustard in a blender. Add tamarind mixture and honey and blend
well. Pour into a small saucepan and simmer, partially covered (mixture will
spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season
with salt and pepper.
Notes:
I added the New Mexican chiles as well as the chile rub.
Original recipe called for fennel seeds to be sprinkled on top of fish
during last part of broiling. Didn't have em..
I'll add mexican oregano the next time around.
Rob Lusk
PepperFool
http://www.pepperfool.com
- - - - - - - - - - - - - - - - - - -
------------------------------
Date: Wed, 27 Feb 2002 09:48:15 +0100
From: "Emile & Dewi" <e.steenbrink@worldonline.nl>
Subject: [CH] Dutch???
> Just one q... what does "Dutch Process" mean?
> Kris
Yes, this Dutchy is curious too!!
Miss Dewi
CH#2192
http://www.chilechick.tmfweb.nl
------------------------------
Date: Wed, 27 Feb 2002 11:03:53 +0100
From: "T" <joemama@ticino.com>
Subject: Re: [CH] Dutch???
"Dutch Process Cocoa: C.J. Van Houten invented the process of "Dutching"
cocoa. In this process, the natural acidity in cocoa is removed. This
creates smooth, rich, and slightly less strong cocoa that dissolves much
easier in liquids. Dutch Process cocoa is preferred for hot chocolate and
coffee drinks. "
Don't know if this is available in Europe, though. I'll have to look on the
stuff I have at home.
Tom
------------------------------
Date: Wed, 27 Feb 2002 11:10:55 -0800
From: "Snyder, Curt" <CSnyder@ligand.com>
Subject: [CH] SoCal Hotluck date
March 23, 3:00 PM and on! We may have the Food Channel there filming, but we
haven't received confirmation of that yet... The Chipotle Ale is still in
the keg and has aged very well! See you there!
8413 Menkar Rd.
San Diego, CA 92126 858-536-8799
Drop me a note if you need directions.
Curt & Susie
------------------------------
Date: Wed, 27 Feb 2002 14:50:39 -0500
From: Chad A Gard <gard@indy.net>
Subject: Re: [CH] hot chocolate... hotter than usual
>> 2 Hot Chocolate Mix:
>>
>> 2 cups powdered sugar
>> 1 cup Dutch Process cocoa
>> 2 1/2 cups powdered milk
>> 1/2 teas salt ...
>
> Just out of curiosity, what does the salt do for the recipe? If I leave it
>out will things not mix properly??? I may just have to try this one since I
>am a choco-holic of monumental proportions...
Interestingly, it makes the cocoa taste sweeter. The main reason is to
help blend the flavors together. This is gonna make like 10 cups of hot
cocoa, so it's not much salt. I really am not a fan of salt (usually
prefering to substitute cayenne pepper for salt in any recipe calling for
salt), and am rather sensitive to salty flavors, and this definately
doesn't have a salty flavor. It is OK without it, though. I have made it
without - just doesn't taste as good...
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: Wed, 27 Feb 2002 17:40:00 -0500
From: "Russell Spanard" <RSpanard@attbi.com>
Subject: RE: [CH] Dutch???
Cocoa Powder: If cocoa powder is treated with an alkali to smooth the
flavor, it is called "Dutch process" cocoa. Many cooks prefer for Dutch
process cocoa for all cooking purposes, including baking, frostings and
icings, sauces and chocolate beverages. You also can use cocoa powder in
place of baking chocolate by melting one tablespoon unsalted butter with
three tablespoons of cocoa for each ounce of baking chocolate required. If
you only have nonalkalized cocoa, Nick Malgieri recommends adding a tiny
pinch of baking soda to help smooth the flavor.
Russ
- -----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Emile & Dewi
Sent: Wednesday, February 27, 2002 3:48 AM
To: Chile Heads
Subject: [CH] Dutch???
> Just one q... what does "Dutch Process" mean?
> Kris
Yes, this Dutchy is curious too!!
Miss Dewi
CH#2192
http://www.chilechick.tmfweb.nl
------------------------------
Date: Wed, 27 Feb 2002 17:38:16 -0700
From: "Mario Subia" <M.Subia@att.net>
Subject: Fw: [CH] Flashing Chile Beads
They changed there URL, http://emardigrasbeads.com Bad timing...8^)
- ----- Original Message -----
From: "Robert Rasmussen" <rrasmussen17@cox.net>
To: "Mario Subia" <M.Subia@att.net>
Sent: Wednesday, February 27, 2002 12:35 AM
Subject: Re: [CH] Flashing Chile Beads
Are the beads still there? I did the search and it didn't find them. The
only
chile ones were the Tabasco ones.
Rob
Mario Subia wrote:
> Never saw this appear, so I thought I would resubmit, sorry if duplicate!
>
> Check out the Chile Mardi Gras beads that flash:
>
> http://mardi-gras-beads.com/
>
> 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: Thu, 28 Feb 2002 08:08:13 +0100
From: "Joan Mes McCutcheon" <joan@mccutcheon.com>
Subject: RE: [CH] Flashing Chile Beads
Here are some chilli/tabasco sauce beads.
http://mardi-gras-beads.com/catalog/237tabas.htm I really love them.
Joannie
- -----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Mario Subia
Sent: 28 February 2002 01:38
To: chile-heads-digest@globalgarden.com
Cc: Robert Rasmussen
Subject: Fw: [CH] Flashing Chile Beads
They changed there URL, http://emardigrasbeads.com Bad timing...8^)
- ----- Original Message -----
From: "Robert Rasmussen" <rrasmussen17@cox.net>
To: "Mario Subia" <M.Subia@att.net>
Sent: Wednesday, February 27, 2002 12:35 AM
Subject: Re: [CH] Flashing Chile Beads
Are the beads still there? I did the search and it didn't find them. The
only
chile ones were the Tabasco ones.
Rob
Mario Subia wrote:
> Never saw this appear, so I thought I would resubmit, sorry if duplicate!
>
> Check out the Chile Mardi Gras beads that flash:
>
> http://mardi-gras-beads.com/
>
> 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: Thu, 28 Feb 2002 03:59:27 -0800 (PST)
From: Ted Wagner <trwagner1@yahoo.com>
Subject: [CH] Under the weather pick-me-up
I just had to relate this to fellow chileheads.
I've been a bit under the weather since Monday evening...only feeling
good enough to peak my head outside and go to work just this morning.
Tuesday and Wednesday, I treated myself to a 5 splash delight of orange
hab hot sauce in a juice glass of Red Gold tomato juice (other tomato
juices are just imposters in Indiana). ;-)
Oh, boy does that really pick you up and make you feel better!
Well, so does an Arby's roast beef with STRAIGHT horseradish...forget
the horsey sauce...just get a jar at the store and slop it on your
sandwich!
;-)
Ted
__________________________________________________
Do You Yahoo!?
Yahoo! Greetings - Send FREE e-cards for every occasion!
http://greetings.yahoo.com
------------------------------
Date: Thu, 28 Feb 2002 08:28:06 -0500
From: "Karen Stober" <kstober@us.ibm.com>
Subject: Re: [CH] Under the weather pick-me-up
Got one better...
THE FIREBALL
100 Proof Firewater Liquor (really HOT Cinnamon schnapps)
shots of hot sauce (but don't use green as it turns the mix into a really
ugly gray)
That will heat your insides after a ski day!
Karen
------------------------------
Date: Thu, 28 Feb 2002 05:38:24 -0800 (PST)
From: Ted Wagner <trwagner1@yahoo.com>
Subject: Re: [CH] Under the weather pick-me-up
WHooooooooooooooooweeeeeeeeeeeee!
WOW!
Yep, that'd do it!
That'd keep me sittin' down in the meeting room all day long!
YIKES! ;-)
- --- Karen Stober <kstober@us.ibm.com> wrote:
> Got one better...
>
> THE FIREBALL
>
> 100 Proof Firewater Liquor (really HOT Cinnamon schnapps)
> shots of hot sauce (but don't use green as it turns the mix into a
> really
> ugly gray)
>
> That will heat your insides after a ski day!
>
> Karen
>
__________________________________________________
Do You Yahoo!?
Yahoo! Greetings - Send FREE e-cards for every occasion!
http://greetings.yahoo.com
------------------------------
Date: Thu, 28 Feb 2002 14:27:12
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Subject: [CH] El Yucateco Achiote Annatto
Last weekend, in the North Market, I found a new vendor of Mexican
foodstuffs. Among various familiar sauces, I saw a few new ones, including
an El Yucateco product I hadn't seen before.
It is called Achiote Annatto all purpose seasoning for grilled and roasted
meat. The rest of the information is in Spanish and English, in nearly
unreadable tiny type. Ingredients are annatto seed, water, salt, spices,
garlic, ascorbic acid and sodium benzoate. NO CONTIENE COLORANTE
ARTIFICIAL.
The flavor is intensely rich, reminding me of a good cocktail sauce but
without horseradish. I haven't tasted annatto seed before, so I can't
compare it to this. But that must be the 'mystery flavor' dominating this
sauce. There is some heat, too, but apparently not enough chiles to merit a
separate entry other than 'spices' in the ingredient list.
Also, the instructions say to add it to meat before cooking, so perhaps to
get the proper flavor it is intended to be cooked like the meat. Lordy, I
can imagine brushing this on some cubed pork and smoke-grilling it over
mesquite in my Lodge iron casserole.
- - A
_________________________________________________________________
Chat with friends online, try MSN Messenger: http://messenger.msn.com
------------------------------
Date: Thu, 28 Feb 2002 07:16:41 -0800
From: "Scott Ashkenaz" <sashkenaz@attbi.com>
Subject: RE: [CH] Under the weather pick-me-up
Somewhere in the (unreachable) archives (=Mark probably has it) is a story
of a Chilehead (Cameron? Nah, it couldn't have been Cameron...) with a head
cold. An inspiration to get better, the story is called "The Thin Red Line."
- -s
Ted Wagner writ:
>Tuesday and Wednesday, I treated myself to a 5 splash delight of orange
hab hot sauce in a juice glass of Red Gold tomato juice (other tomato
juices are just imposters in Indiana). ;-)
------------------------------
Date: Thu, 28 Feb 2002 16:40:49 +0100
From: "Joan Mes McCutcheon" <joan@mccutcheon.com>
Subject: RE: [CH] El Yucateco Achiote Annatto
I use Achiote like this.
Quick Achiote Recado
6 tablespoons achiote paste
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
It gives a great flavour to any dish. I believe also that you can sour the
orange and add it.
Joannie
- -----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Alex Silbajoris
Sent: 28 February 2002 14:27
To: chile-heads@globalgarden.com
Subject: [CH] El Yucateco Achiote Annatto
Last weekend, in the North Market, I found a new vendor of Mexican
foodstuffs. Among various familiar sauces, I saw a few new ones, including
an El Yucateco product I hadn't seen before.
It is called Achiote Annatto all purpose seasoning for grilled and roasted
meat. The rest of the information is in Spanish and English, in nearly
unreadable tiny type. Ingredients are annatto seed, water, salt, spices,
garlic, ascorbic acid and sodium benzoate. NO CONTIENE COLORANTE
ARTIFICIAL.
The flavor is intensely rich, reminding me of a good cocktail sauce but
without horseradish. I haven't tasted annatto seed before, so I can't
compare it to this. But that must be the 'mystery flavor' dominating this
sauce. There is some heat, too, but apparently not enough chiles to merit a
separate entry other than 'spices' in the ingredient list.
Also, the instructions say to add it to meat before cooking, so perhaps to
get the proper flavor it is intended to be cooked like the meat. Lordy, I
can imagine brushing this on some cubed pork and smoke-grilling it over
mesquite in my Lodge iron casserole.
- - A
_________________________________________________________________
Chat with friends online, try MSN Messenger: http://messenger.msn.com
------------------------------
End of Chile-Heads Digest V8 #502
*********************************
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).