So, I made some hot pepper oil. I always make some out of the
habaneras. They make a lovely scarlet-tinged oil that makes it
easy to add a bit of heat and flavor to food. And it pops a mean
popcorn.

(And Pat, I autoclave my flavored oils to get around the botulism
issue)

Anyway, I used about two tablespoons of this hot oil in a pork
stir fry I made last night. Two pounds of pork, lot's o' leeks,
about a pound of snow peas, sweet red peppers, etc.

I was worried that it wouldn't be hot enough.

Oh boy was I wrong! So, maybe ten habs in two cups of oil
was a bit much, most of my other peppers haven't been quite as
hot as expected. And the Pimiento De Chieros were just to add
aroma, I didn't think they'd add a lot of heat.

Note to self: Dilute! Dilute! Dilute hot pepper oil.

....but I still pick those habs with my bare hands (Hi Nydb!)


Pam




--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

"Pam Rudd" wrote in message
...

So, I made some hot pepper oil. I always make some out of the
habaneras. They make a lovely scarlet-tinged oil that makes it
easy to add a bit of heat and flavor to food. And it pops a mean
popcorn.

(And Pat, I autoclave my flavored oils to get around the botulism
issue)

Anyway, I used about two tablespoons of this hot oil in a pork
stir fry I made last night. Two pounds of pork, lot's o' leeks,
about a pound of snow peas, sweet red peppers, etc.

I was worried that it wouldn't be hot enough.

Oh boy was I wrong! So, maybe ten habs in two cups of oil
was a bit much, most of my other peppers haven't been quite as
hot as expected. And the Pimiento De Chieros were just to add
aroma, I didn't think they'd add a lot of heat.

Note to self: Dilute! Dilute! Dilute hot pepper oil.

...but I still pick those habs with my bare hands (Hi Nydb!)


Pam

Geez, I wished I had access to an autoclave. I guess it is a steam
autoclave? Maybe the turkey frier might work. Anyways sounds like a good
stir fry. I pick our habaneros bare handed, but I don't break the skin
without gloves. I learned this from personal experiance, ouch. Len

When last we left our heros, on Sat, 13 Sep 2003 22:15:17 -0400,
"len" scribbled:


"Pam Rudd" wrote in message
.. .

I made hot pepper oil, emphasis on *hot*)

...but I still pick those habs with my bare hands (Hi Nydb!)


Pam

Geez, I wished I had access to an autoclave. I guess it is a steam
autoclave?

Steam and pressure. It's a nifty new one that I got when my lab
moved to a new building. It might seem a bit extreme to autoclave
the flavored oils, but, than botulism *is* a bit extreme, so I
think it's important to be safe.


Maybe the turkey frier might work. Anyways sounds like a good
stir fry. I pick our habaneros bare handed, but I don't break the skin
without gloves. I learned this from personal experiance, ouch. Len

Heh, well, yeah.

It was a joke from a few months back. I pick all my peppers with
my bare hands. I use my thumbnail to cut the stem; except for the
chocolate cherry peppers, their stem is too thick.

I'm trying a new popper recipe tonight. New in that the method
for getting the breading to stick is new. I'm just using Colby
Jack cheese with a bit of onion and basil for stuffing.


Pam



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

"Pam Rudd" wrote in message
...
When last we left our heros, on Sat, 13 Sep 2003 22:15:17 -0400,
"len" scribbled:

yup I scribble, my clerical skills are not good and I am proud of it.


Geez, I wished I had access to an autoclave. I guess it is a steam
autoclave?

Steam and pressure. It's a nifty new one that I got when my lab
moved to a new building. It might seem a bit extreme to autoclave
the flavored oils, but, than botulism *is* a bit extreme, so I
think it's important to be safe.

that's cool


.. I pick our habaneros bare handed, but I don't break the skin
without gloves. I learned this from personal experiance, ouch. Len

Heh, well, yeah.

It was a joke from a few months back. I pick all my peppers with
my bare hands. I use my thumbnail to cut the stem; except for the
chocolate cherry peppers, their stem is too thick.

I'm trying a new popper recipe tonight. New in that the method
for getting the breading to stick is new. I'm just using Colby
Jack cheese with a bit of onion and basil for stuffing.


Pam
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

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!

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!

"Bill" wrote in message
newsan.2003.11.01.22.59.46.509295@notarealserver .com...
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.

Thanks much. I too am being spamed out of existance, and am now in the
process of changing e-mail right now, I will no longer be open about my
address. I had 400 this morning. All the best Len

:

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.

Thanks much. I too am being spamed out of existance, and am now in the
process of changing e-mail right now, I will no longer be open about my
address. I had 400 this morning. All the best Len

I forgot to mention, how good the flavor i s , before you realize, you
have just bitten a hornet's nest, and they are stinging you. Serious hot
pepper eating, is like, skydiving or bungy jumping, only with your mouth. At
the end the thrill is survival. Len

In our last fun filled episode, Sat, 01 Nov 2003 17:59:48 -0500,
"Bill" proclaimed:

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

I think everyone who posts to Usenet has been slammed hard
recently. If they're not trying to sell me Viagra for my newly
enlarged penis, they're telling me my breastisses are to small
and men (assumedly clutching their own Viagra for their own
recently enlarged peni) won't like me. Of course, the real pain
has been the Microsoft Patch worm that keeps filling up
my mailbox (yes, I know it's a worm, no, I don't open it)



Pat ... the oil idea sounds intriguing. I don't have an autoclave, but
could you tell me your time and pressure settings?

I use the liquid cycle on the autoclave, 250 F for 15 minutes.
The exact pressure is harder to come by, I couldn't get it to
spit out its settings. It has to be between 15 and 20 pounds
pressure, though. That's the range of the autoclave.


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'.

When I did a lot of research on botulism, one thing came through,
the spores came from contact with the soil. So, I also carefully
wash my peppers in mild soap and water before processing them.
I also filter out all the peppers *before* autoclaving. I don't
want to take any chances.


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!

Last night at midnight, it was 70 degrees outside. In November!
The house was so hot I was considering turning on the AC, but
it was just...just wrong to run the AC in November. I'm still
picking peppers a plenty, far more then I can use for myself.
One of the Brandywine tomatoes is trying to make a comeback, but
I doubt it has time to produce anything. We usually have a hard
freeze close to Thanksgiving, so it will be interesting to see if
I'm still picking peppers in December. I did fertilize them this
week. (Yes, yes, it's an organic fertilizer)


Pam
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"