Re: [CH] Post Fields Post (warning: includes stupid beginner questions)

Punto (punto@inch.com)
Mon, 05 Oct 2009 10:21:32 -0400 

Kris, (and Alex),

I did manage to stumble on the database and it has been helpful. I also 
cheated and sent Brother Jim pics of the ones most in question and he 
confirmed that nearly all of them are "somewhat warm" (as in six figure 
Scoville ratings). Forewarned is forearmed!

I have powered up the Cyclone Home Dehydrator and also put some of the 
peppers that are larger in diameter in a 175° oven and this has worked 
like a charm (fortunately, this has only unleashed beguiling aromas and 
has not simulated gas-warfare in my apartment - keeping the window wide 
open may have something to do with this).

Finally, I roasted all my pimientos on the stove top and the result 
tasted wonderful, though the process wasn't as dramatic and cool as 
Hobby's flame-thrower method.

Thanks for the input and the greeting. I was so overloaded with new 
names and faces, I can't recall exactly which of my new friends you are, 
Kris. Maybe you could let me know where you were encamped and what your 
site looked like and I'll take glance at my hundreds of photos that I 
took that weekend.

Thanks again,

Peter Hirsch

Kris Kumler wrote:
> On Sat, Oct 3, 2009 at 12:07, Punto <punto@inch.com> wrote:
>   
>>  1. I don't know what about half of what I got is.
>>     
>
> I came across this database, although organized by name, so you may
> want to go from Jim's list of what was known to be out there:
> http://www.g6csy.net/chile/database.html
> If you don't have a map, we ca easily dig up his announcement with the
> list of varieties.
>
>   
>>  2. What sort of preservation is best for what sort of peppers?
>>     
>
> I smoked and dehydrated some of mine.  Others I stemmed & seeded and
> put the pods in the freezer for a little while. I'll pull those out an
> dehydrate when my wife won't be around the house for a couple of days.
>  I already got yelled at for the first batch. :)  I like the cleaned
> pods in the freezer, much easier to work with when taking them out to
> dehydrate.
>
>   
>>  3. I have some evil looking little yellow guys that look perfect for
>>     infusing vodka/tequila. I've never done this; does one do anything
>>     besides through them in and step back and wait a couple of weeks?
>>     
>
> The heat will start getting into the spirits pretty quickly.  Over a
> long time the chiles will start losing color and the heat will fade
> some (it was well over a year for that to really be noticeable with
> the habs I used), but the flavor and aroma will stay.
>
>   
>>  4. ... I
>>     expect that I could toss them in some brine and keep them in the
>>     fridge without huge risk of killing myself and family if they are
>>     consumed in a few days
>>     
>
> I'll let others with experience in this area answer, but I'm also
> looking forward to those answers!
>
> It was nice meeting you at OF and being your neighbor!
>
> --
> Kris
>   
Alex Silbajoris wrote:
> Pod glut!  We know it well.
>
> First, you can freeze them now and do whatever you want later.
>
> To infuse liquor, you don't need to wait a long time, the heat will infuse in a day or two.
>
> You can find all sorts of basic brine recipes online, scratch around a little.
>
> And spread the word, pepper flavor is more than just heat!
>