On Sun, 14 Sep 2003 22:22:44 -0400, len wrote:

You know, this year is the first, we have grown habaneros. We have used
them in the past for chiles, etc. We started in January, transaplanted
in May; had a cold summer. Yet these bad boy's are hot. What I have done
is cut them in 3rds( removing the seeds) then having some melon, and
tomatoes, covered in bleu cheese + chicken and rice. First, you take a
bite of the pepper, then the melons and cheese. Then the chicken and
rice, repeat with the second piece.; Toss, the last third in the
garbage. Len

Len / Pam ... this is NOYDB posting under a new name because the old
address got harvested and slammed with spam (300-500 / day!)

I am ROFLOL at Len's response! It's hard to describe a truly hot hab to
someone who hasn't come in contact with one yet ... but I think you did a
fine job in you posting.

Pat ... the oil idea sounds intriguing. I don't have an autoclave, but
could you tell me your time and pressure settings? Perhaps I could fudge
it with a pressure canner (perhaps not ... it would depend on whether the
the numbers you give are within the range of the canner.) I have held off
making oils because my wife and I wouldn't use them much and because of
the botulism concerns. If I can be reasonably certain that I have overcome
that hurdle, I might be inclined to make up some 'half-hab pints'.


Bill / aka NOYDB

PS ... It's Nov. 1 and I still haven't had a frost of any sort in my
garden. What a goofy year! Because snow was forecast last Tuesday, I
pulled my green tomatoes and vines ... then we had a week that included
two 70+ deg. days / 60deg nights. It won't last ... but I wouldn't mind if
it did!