My cooking education continues. We are all familar with this chile pepper process, but who knew it was call "walking through?" A lovely description. Never mind the last sentence. Everyone knows chile- heads can't be expected to heed such sensible advice (unless, of course, they are of the moderate persuasion and rather enjoy possessing tastebuds that aren't burned to a crisp). Is the Grand Poobah listening? * Exported from MasterCook * Walk Through Peppers Recipe By :Donna Shields Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ** text only ** Seafood Rundown (page 96) uses an island technique for cooking with hot pepper known as walking through. For dishes where you want the heat of the Scotch bonnet but not the actual pieces of it, you simply walk the pepper through the dish. It might sit in the dish during the entire cooking process, or walk through for just a few minutes. This is an excellent technique for those who want to ease their way into Scotch bonnets before taking the full-fledged plunge. Regardless of your method, it should always be removed from the dish before serving. Source: "Caribbean Light" Copyright: "1998, by Donna Shields" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0