RE: [CH] habanero powder
John H. Sphar (jsphar@pacbell.net)
Sun, 11 Dec 2005 10:16:11 -0800 (PST)
I guess I meant is it expensive to buy _commercial_
equipment to make flaked or "chile quebrado"? My
spice grinder would probably burn up after processing
twenty pounds of dried habs. I just re-read his
website. Jim does have a chipotle flake, so he must
have the equipment. Maybe he'll introduce smoked Red
Savina flake. I'll post this to the list and maybe he
can answer. Also the NewMex flake had a powder
(molido) description under a "flake" heading on his
list. I'm assuming it's powder.
John S.
--- "Frank J. Hashek" <fhashek@comcast.net> wrote:
> Nope, just moderate care in the use of your mini
> coffee mill, stop at flake,
> before you get to powder (and clean it thoroughly
> {:-)
> I buy fresh habs from Jim, then dry and grind them
> myself. (bought so many
> last time that I didn't need to buy any this year,
> but will in '06)
> Blue skies,
> Frank
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com] On
> Behalf Of John H. Sphar
> Sent: Sunday, December 11, 2005 10:56 AM
> To: chile-heads@globalgarden.com
> Subject: [CH] habanero powder
>
> Morning. Just to say I finally ordered some of
> Jim's Red Savina powder and
> just got it. Guess I should have done it a long
> time ago. As I mentioned
> to a couple list members, I have not found a truly
> hot and flavorful hab
> powder. Either they must be real old or they are
> from a variety lower in
> cap, I've never been satisfied. Albeit there are
> not many out in the
> stores. One brand comes with a giant display with
> about seventy or so
> spices hanging on it. The hab powder (as the
> others) come in like a one or
> 1.5 oz little plastic bag with no way to reseal, and
> then when you pour it
> on food its not hot.
>
> Well when I poured Jim's on a pizza yesterday I knew
> it was there. Great
> flavor and obviously fresher than what I'm used to.
> As soon as the smoked
> stuff is available I'll be tryin that too. I heard
> that's what you use to
> color Doug's cookies with, or a scoop of mango hab
> ice cream (or both
> simultaneously).
>
> Question: I use a lot of Spice Hunter brand flaked
> chipotle on pizza and
> other stuff. I could imagine how flaked smoked Red
> Savina would taste.
> Does flaking dried chiles commercially take much new
> equipment?
>
> Happy holidays, John S.
>
>