Re: [CH] Question from a lurker...
Chris Thomas (cthomas@precisecastings.com)
Thu, 13 Jan 2005 10:45:15 -0600
I know it's a bit pricey, but I bought a Bradley cold amoker and it works
wonders !! I take about half of my smoked jalapenos, and finish the
dehydrating process in a typical food dehydrator. It keeps all the flavor
in then. Afterwards, I grind them up in a coffee mill, and have several
jars of chipotle powder to take with me to whatever restaurant I go to.
Sorry to butt in, but I love carrying my own "heat" with me.
Enjoy Florida,
Chris
----- Original Message -----
From: "Kris Boyle" <kris.boyle@gmail.com>
To: <jim@wildpepper.com>
Cc: "Rob" <r.pieters7@chello.nl>; <chile-heads@globalgarden.com>
Sent: Thursday, January 13, 2005 10:05 AM
Subject: Re: [CH] Question from a lurker...
>> Speaking of staying away from 'Chiles', I haven't had much luck with
>> 'Chipotles' either! Expensive for mildly spicy rice, with a *little*
>> meat, wrapped in bland bread. I give 'em business because they're nice
>> to us at the firehouse :-)
>
> Jim - thanks for the warning. That was one place I was going to give a
> try.
> Ever since I bought chipotles from you a few years ago I have been
> seriously
> addicted. It is now at the point where I grow 4 jalepeno plants
> dedicated to the
> smoker. I have found one of those Little Chief type of cold smokers works
> really well as the smoke flavour gets really deep into the pepper before
> it
> dehydrates. It usually takes 2-3 days on the smoker before they are
> ready.
>
> Oh yeah - rocotos done the same way are something to be experienced!!!
>
>> 3 weeks to Australia & counting!!
>
> Have fun - that's somewhere I intend on visiting although New Zealand is
> pretty
> high on the list too. Of course, looking out the window at the 1/4" inch
> crust
> that is the end result of last nights freezing rain storm, anywhere in
> the southern
> hemisphere is appealing ;-)
>
> Cheers,
> Kris
>
>