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Post by fumobici on Sept 7, 2011 18:31:07 GMT
"Oh yeah -- so many of the online recipes direct you to de-seed the peppers. That way lies madness."
Amen.
Also cayennes are one of the few hot peppers I've had luck with here in our cool maritime Summer climate. I recommend them for people who've had some trouble successfully growing hot peppers, they seem really easy.
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Post by lola on Sept 7, 2011 20:32:55 GMT
My favorite quick lunch this summer, mostly from my garden, what I call Ozarks Colcannon:
Stir fry in olive oil: garlic and hot peppers like poblano or banana, then stir chopped kale and maybe some arugula until wilted. Mash a leftover baked potato into the pan and add a little milk to steam, black pepper and salt. Mash it down, flip it over when the bottoms's browned, sprinkle with grated parmeson and brown the bottom. You can brown under the broiler for a deluxe treatment.
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Post by Deleted on Sept 7, 2011 21:34:38 GMT
Trying to figure out where to get a leftover baked potato when one never bakes potatoes...
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Post by lola on Sept 7, 2011 22:57:42 GMT
Microwave, 3 min, bobs yer uncle.
My husband always microwaves more than we need, always seems surprised that I don't want one. Oven roasted, yes. Hot from the microwave, no thanks.
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Post by lola on May 16, 2012 17:22:03 GMT
I have made rabid redhot fans of Bixa's hot sauce among my brother and his sons. And me, of course. BUT! Now I've gone from too many of the little ruby things when I started this thread, to none even on the horizon.
When I had the tiny very hot red peppers I didn't save seeds, assuming I could find them again this year. This year that kind of pepper plant is nowhere in the nurseries, and I never saw the seeds for sale back when there would've been time to start them.
So, will cayenne do for this kind of recipe? I have 6 tender 6" cayenne plants in my garden that the bunnies haven't yet eaten back to bare sticks. Maybe mix habanero, and...? I can find anaheim chile, poblano, serrano.
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Post by bixaorellana on May 16, 2012 17:49:30 GMT
Lola, use whatever kind of pepper your little heat-seeking heart desires. I looked back in the thread, & my recipe at #12 doesn't specify what kind of peppers. (& #s21 &22 explain why the red pepper sauce is green ). Mixing the habaneros with other peppers is a great idea, maybe choosing the 2nd pepper to coordinate with whatever color your habaneros are. Banana peppers? Paprika pepper? The anaheim, serrano, or really ripe poblano would work, too. Be careful of tough skins on banana, poblano, or anaheims, though. I wonder what habanero + one of the yummier varieties of the colored bell peppers would be like. You might have the tiny hot pepper plants yet again. The seeds are famous for coming up in paving cracks, obscure corners of the yard, etc.
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Post by lola on May 17, 2012 2:40:05 GMT
Thank you, Bixa! I'm off to the nursery tomorrow, then. I put some peppers in the ground too early, when it got too chilly at night, so will go get replacements for them and those lost to the rabbits.
PS: Girl! Where you been?! Not the same without you.
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Post by lola on Nov 17, 2012 22:17:56 GMT
I had to harvest all my remaining peppers this week before the freeze. Got a peck of beautiful dark green cayenne, and several green habanero that flowered and fruited late, never ripened. I have a big pot of green sauce on the stove now. I'll share with my brother and his sons who were crazy about my previous red.
My best peppers this odd hot dry summer were NM style chile; even enough for a ristra on my front porch. I never could find the tiny red ones, and none volunteered.
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Post by Deleted on Nov 18, 2012 22:10:55 GMT
I think I appreciate hot peppers the most when freshly cut up in a Thai salad. There is something about having your face burned off when you are supposedly eating something cool and refreshing that really appeals to me.
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Post by bixaorellana on Oct 30, 2013 15:42:11 GMT
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Post by Don Cuevas on Oct 30, 2013 17:29:47 GMT
¡Que milagro! I just this morning canned 11 pints of Nopales Encurtidos (prickly pear pad strips in spicy vinegar with a supporting cast of verduras. I needed a place to post this, and this seems to be it. The half pint jar leading the parade contains the surplus chiles perones, which I tossed into some pickling vinegar with the spices, garlic and a bit of red onion. (I don't plan to eat that, I assure you.)
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Post by tod2 on Oct 30, 2013 17:37:25 GMT
You can send them my way....I won't eat them either but my son adores hot fiery food!\Your glass canisters look superb Don - a really professional touch to the pickling!
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Post by Deleted on Oct 30, 2013 22:33:27 GMT
Spicy pickles still appeal to me but I am sort of sad that using hot chilis in food seems to have lost its appeal to me. I still like very spicy food, but I find myself making it less and less often. This makes me feel old.
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Post by Don Cuevas on Oct 31, 2013 2:43:23 GMT
You can send them my way....I won't eat them either but my son adores hot fiery food!\Your glass canisters look superb Don - a really professional touch to the pickling! Tod2, those glass canning jars with metal ring and rubber sealed lid are standard canning jars in los estados unidos. To get them here in Mexico is a real project.
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Post by Deleted on Nov 1, 2013 1:23:53 GMT
You can send them my way....I won't eat them either but my son adores hot fiery food!\Your glass canisters look superb Don - a really professional touch to the pickling! Tod2, those glass canning jars with metal ring and rubber sealed lid are standard canning jars in los estados unidos. To get them here in Mexico is a real project. Those jars are harder to find here too. What will you use them for and, what I mean is specifically is dishes along with recipes please. They sure do look 'purty'. I have canned many a pepper etc .but, become stymied when it comes down to using them in some kind of creative capacity.
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Post by bixaorellana on Nov 1, 2013 13:05:49 GMT
Those jars of pickles are glowing jewels of perfection, DonC.
I'm shocked to hear that it's become hard to find the jars, etc. in the US. There used to be a season for them, when they were more in evidence, but they were available in supermarkets, hardware stores, & small town grocery stores all year round. There's huge store in my mother's town that sells horse tack, hunting gear, & all kinds of other stuff for rural life. I was there in September, looking longingly at the canning jars.
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Post by Deleted on Nov 1, 2013 14:17:10 GMT
I have always taken for granted that items such as those would never become relatively extinct. It's a sad statement I'm afraid about where consumerism has gone. Gratefully, being the hoarder that I am I have a stash of a couple of dozen. I suppose I could request that whomever I bestow a jar to that they kindly return the jar when they are done.
"Jewels" is just the word to describe Don C.'s delicacies.
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Post by Don Cuevas on Nov 1, 2013 15:13:26 GMT
"'Jewels' is just the word to describe Don C.'s delicacies."
Betty, the check is in the mail. Thank you.
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