Re: [CH] Meatballs (thanks!)
JohnT (Love2Troll@kc.rr.com)
Sun, 18 Sep 2005 08:49:52 -0500
Mike writes: > What does freezing the pods first do? Does it have
something to do with breaking the cell walls to release water?
Mike,
Yes, it does exactly that. I freeze nearly all my pods before
drying. Since growing several C. pubescens varieties I got into the
habit of removing the hard, inedible seeds first. Not necessary for
other species, but you do get better color when removing seeds from
especially the red colored pods.
The best pod smoker I have ever met smokes his pods whole and
unfrozen in an off-set firebox smoker. Scotch Bonnet Steve's
powders are never bitter or too strong a smoke taste. I believe he
has already smoked enough peppers this summer to have over 100 lbs
of powder. Not bad for a home gardener. For those of you attending
Open Field make sure to look this guy up. You will not believe his
smoked salmon! And he's not alone... there will be other experts
there too.
Oops... got sidetracked.
I refrigerator pickle many of my pods before using to cook with and
sometimes to dry for powder. Very simple: Equal parts sugar and
vinegar. Heat the vinegar just enough to dissolve sugar, add spices
of choice, refrigerate and add pods to the jar as needed. I always
at lest slit the pods to get the liquid to the insides. Let sit for
a month or so and start using. It's how I store my garlic too:
http://www.fototime.com/BF21398B3EA33C7/standard.jpg
If you have the $ many have recommended the Excalibur dehydrator.
Rainy day here. Will smoke the meatballs under the canopy. All the
meatballs ready to go. Two recipes and about 60 total. First run
to town to buy Sunday paper and then fire things up.
jt