Re: [CH] Two matters
dan combs (dcombs@bloomington.in.us)
Fri, 20 Dec 2002 09:30:06 -0500 (EST)
This was responded to off-list, where such garbage belongs. If you'd like
to see a copy of a fairly restrained flame I'll send one to those who
request.
carp
On Fri, 20 Dec 2002, xtremely.fast wrote:
>
> Not real sure if there was a drift there or not. More like the rants and
> raves of a very up-tight individual about to go over the edge. I, for one,
> don't mind an ocassional off topic subject being brought up and passed
> around. Kinda keeps the list from going stale. If all you ever did was
> talk chile, chile, chile the list would sooner of later become very boreing
> and eventualitly you would cover ever possible topic and would have nothing
> to talk about. Now I'm sure that all of you have a computer or you wouldn't
> be on this list and all computers, no matter if they are PC's or Mac's have
> one thing in common. They have the ole DELETE KEY. My advice to you, my
> dancewithcarp friend, is to take a few chill pills and use your DELETE KEY a
> little more. If what you say is true, and if hitting the DELETE KEY is
> takeing up time and makeing the difference between whether you get any sleep
> or not I would suggest that you look into trying to get a grip and maybe
> getting a real life. When you posted your complaint to this list you
> lowered yourself to the same leval as the ones that you were complaining
> about. You rambled on about working two jobs and not having time and all
> that and never said not narry one word about chiles yourowndamnself. Now I
> wonder who is off topic now Seinor carp. And now...............to keep my
> post on the up and up, I will submit the following:
>
> Eddie
> retired, that says it all....................
>
> Habanero Jelly
>
> jellys/jam
>
> 3 large red or orange bell peppers (dependi; ng on what color you want
> finished product to be)
> 12 fresh habanero peppers
> 1-1/2 c. apple cider vinegar
> 7 c sugar
> 2 pkg/ liquid pectin (certo)
>
> 1.) Remove seed and stems (why does that sound so familiar?) and
> membranes from bell peppers. Chjop in to food processor-sized chunks.
>
> 2.) Put bell peppers, habaneros, vinegar through a food processor and
> puree until smooth.
>
> 3.) Combine this mixture with all the sugar in a non-corrosive pan.
>
> 4.) Bring to a boil, stiring frequently. You can add a tsp. or so of
> margarine to helpkeep the foaming down. Reduce heat and simmer for 5
> minutes.
>
> 5.) Add pectin and bring back to a FULL ROLLING BOIL (must keep boiling
> in spite of stirring). Once this point is reached, continue to boil for
> exactly 1 minute.
>
> 6.) Ladle in to clean 1/2 pt. jars (leave the pulp in...it's prettier
> and much more intereating. I guess this makes it jam instead of
> jelly). Cap with clean disks and rings. Turn upside down for 5 minutes
> then turn back over. Should seal within a few hours. Should gel within
> 24 hours.
>
> ----------------------------------------------------------------------------
> ------
> Subject: Re: [CH] Two matters
>
>
> > At 04:10 PM 12/19/2002 -0600, Cuchulain Libby wrote:
> >
> > >This came up on the bbq list and my thinking is lurkers have no rights.
> If
> > >you're a poster, post. If you're a non-poster than don't bitch about the
> > >posts.
> >
> > Okay, I've *had* it with this whole dumb-arsed conversation. But this
> post
> > is simply too much. Maybe some of us wirk two jobs and don't have time
> to
> > post drivel and even the few seconds it takes to delete it is the
> > difference between getting enough sleep or not. Maybe some of us
> > subscribed to this list to share in an affection or affliction for
> > peppers. Maybe some of us just don't feel like we can add much to the
> > really informed people's posts.
> >
> > But ALL of us have rights. And we ALL subscribed to a list about
> > chile-peppers and not some list about inane political comments from people
> > whom we don't know who never seem to post about chiles.
> >
> > Does anyone here NOT get my drift?
> >
> >
> >
> > carp
>