[CH] Thai bird peppers again
Alex Silbajoris (asilbajo@hotmail.com)
Tue, 9 Sep 2008 11:44:53 +0000
We recently boiled some smoked ham hocks, so I had a few cups of stock rich enough to gel in the refrigerator. I put together a cup of mixed dried beans and cubed up some left-over pork roast. When the soup was about half an hour from being finished, I tossed in a small handful of whole fresh bird peppers, and as it turned out they were roughly the same size as the beans and cubes of pork.
The result is, the soup is not peppery until you hit a pod. When you bite a pod, the sweetness contrasts against the smoky-salty soup.
With the weather cooling off, a steamy stockpot on the stove is a lot more appealing.
_________________________________________________________________
Stay up to date on your PC, the Web, and your mobile phone with Windows Live.
http://clk.atdmt.com/MRT/go/msnnkwxp1020093185mrt/direct/01/