Home |
Search |
Today's Posts |
#16
|
|||
|
|||
Chilli recipe ?!
Robin wrote in message ... NC wrote: hmm- good idea. Do you just wack them straight in the freezer or do you have to do anything to them first (dry out etc) ?? Just put them in a zip lock bag then straight to the freezer. When you need them just cut up while frozen and put straight into the recipe. I also put a whole Thai Dragon in home made lentil soup to give it a little zing. Best to open freeze them, that's loose on a tray, first before bagging them up. Then you can just take out how many you want for each recipe instead of the whole lot being frozen into one solid mass. They really do freeze well. -- Bob www.pooleygreengrowers.org.uk/ about an Allotment site in Runnymede fighting for it's existence. |
#17
|
|||
|
|||
Chilli recipe ?!
NC wrote:
Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - Here's how we preserve chile in NM. Once plucked from the plant, place the chiles in some water for maybe 20-30 minutes. Then put them onto the BBQ grill until the skins are fairly black or darkened over most of the surface. Remove from the BBQ and cover with wet towels. After 10 min or so, take them out from the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove the seeds. Place in a bowl and either chop up finely first or just place them onto small freezer bags (sandwich size) of a size suitable for smaller servings. Putting therm in water allows them to soak up a bit. Placing on the grill cooks the chili and helps with skin removal by creating steam within the chile. The wet towels greatly assist in seperating the skin from the chile, kinda like steamimg it from the chile pod. Gloves save you from getting it into your skin which with prolonged contact will drive you crazy burning and itching. From here you can make all the chili sauce or salsa etc you want all year round. We do a full gunny sack of chile every year. Good stuff Maynard!!!!!!!!!!!!!!!! Dang, now I'm Jonesing for salsa & chips................... or a burger w/ green chile! -- John S. DeBoo |
#18
|
|||
|
|||
Chilli recipe ?!
"Charlie" wrote:
Never killed me and my Dads been doing it all my life... In fact, a similar recipie is in the Jamie Oliver cook book. Charlie. Yep, There's always someone who jumps in and says they've (their dad, their grandma, their mother's old maiden aunt, etc.) been doing it all their life and it hasn't killed them. If you want to use unsafe methods, go for it, just don't foist it on some poor unknowing soul. Ross. |
#19
|
|||
|
|||
Chilli recipe ?!
Nick Maclaren wrote:
In article , "NC" writes: | Hi all, | My chilli plants are starting to bear some nice fruit, and by the looks of | the number of buds, I'll be getting lots!! | As a result, I'm looking for ways in which to preserve them for later use - | one of which is to make a hot sause of the type you get in the supermarket - | peri peri for example. | Anyway, I've found one good looking recipe | (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any | others ?? Take an old, clean Worcester sauce bottle, fill it loosely with half-dried chillis (hot ones, of course) and top up with some dry, sherry-like substance. "English Sherry - fino style" will do if you can still get it :-) I've made some interesting hot sauce using Chinese cooking wine (rice wine, quite salty, about 21% alcohol) and chopped habanero peppers. Nicely different than vinegary sauces. Best regards, Bob |
#20
|
|||
|
|||
Chilli recipe ?!
Actually, I replied directly above the previous poster in a thread of top
posting. If you have a problem with the way I post to Usenet please skip over my posts. As for avoiding it, I just asked my friends Father who is a chef, Italien in origin. He's also been doing this since he was young and living in italy and says that not him of anyone he knows has been killed by drinking chile (or any other type of infused) oil. That's the word on it from a Chef, but obviously if you live your life by the white men then don't try it. Charlie. "Janet Baraclough" wrote in message ... I've quoted your post in full, Charlie; now imagine you are someone who has just downloaded it in today's posts. Could they make head or tail of what you're on about, or who said what? For everyone's sake, it would be a courtesy to edit and reply in the accepted usenet way. That you have avoided botulism reminds me of the window cleaner who fell off the cradle at the 30th floor and as he passed the 20th floor, called out to his mate " Don't worry, I'm okay so far". Janet |
#21
|
|||
|
|||
Chilli recipe ?!
"NC" wrote in message
... Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Can they be dried, 'spose to improve their flavour/strength and after all it's pretty much what the mexicans do isnt' it ? Duncan |
#22
|
|||
|
|||
Chilli recipe ?!
On Wed, 4 Jun 2003 09:12:46 +0100, Druss wrote:
"NC" wrote in message ... Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Can they be dried, 'spose to improve their flavour/strength and after all it's pretty much what the mexicans do isnt' it ? Duncan Chillies dry very well. You can either sun dry them (in the UK? not a chance), or *sowly* in a warm oven or a microwave on low. Beware - they'll produce a cloud of pungent chilli-vapour in your kitchen that probably contravenes most international strategic arms limitation treaties. I also freeze a lot, they go soggy when thawed, like paprika does, but they can be cut reasonably eaisily while still frozen, then bunged in the pan. You can pickle them, I find a slightly sweet pickling solution to be perfect for most types, especialy Jalapeno,something like the sweet pickled-onion liquid would do for a start. Just slit them and make sure they're not bad inside, and to allow the solution to get everywhere. Do wash the chillies carefully and only pickle the perfect ones. Tim. |
#23
|
|||
|
|||
Chilli recipe ?!
pickling is a great option that I've already been doing for ages with bought
chillis - good old Jammie Oliver's recipe ! I think I'll def go for the freezing option this time round too. "Tim" wrote in message newsprp8im1ubwxhha1@localhost... On Wed, 4 Jun 2003 09:12:46 +0100, Druss wrote: "NC" wrote in message ... Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Can they be dried, 'spose to improve their flavour/strength and after all it's pretty much what the mexicans do isnt' it ? Duncan Chillies dry very well. You can either sun dry them (in the UK? not a chance), or *sowly* in a warm oven or a microwave on low. Beware - they'll produce a cloud of pungent chilli-vapour in your kitchen that probably contravenes most international strategic arms limitation treaties. I also freeze a lot, they go soggy when thawed, like paprika does, but they can be cut reasonably eaisily while still frozen, then bunged in the pan. You can pickle them, I find a slightly sweet pickling solution to be perfect for most types, especialy Jalapeno,something like the sweet pickled-onion liquid would do for a start. Just slit them and make sure they're not bad inside, and to allow the solution to get everywhere. Do wash the chillies carefully and only pickle the perfect ones. Tim. |
#24
|
|||
|
|||
Chilli recipe ?!
[quotage rearranged]
"Janet Baraclough" wrote in message ... I've quoted your post in full, Charlie; now imagine you are someone who has just downloaded it in today's posts. Could they make head or tail of what you're on about, or who said what? For everyone's sake, it would be a courtesy to edit and reply in the accepted usenet way. That you have avoided botulism reminds me of the window cleaner who fell off the cradle at the 30th floor and as he passed the 20th floor, called out to his mate " Don't worry, I'm okay so far". On Wed, 4 Jun 2003 07:54:30 +0100, Charlie wrote: Actually, I replied directly above the previous poster in a thread of top posting. If you have a problem with the way I post to Usenet please skip over my posts. As for avoiding it, I just asked my friends Father who is a chef, Italien in origin. He's also been doing this since he was young and living in italy and says that not him of anyone he knows has been killed by drinking chile (or any other type of infused) oil. That's the word on it from a Chef, but obviously if you live your life by the white men then don't try it. Oil-preserved chili is probably safe as long as air can get at it. Botulin bacteria only grow, afaik, under anaerobic conditions. Serious danger arises when you make an oil-based preserve or infusion in oil and process it in a hot water bath like you do jam. Boiling water isn't hot enough: you need a *real* canner, just as you do for meat, fish, and some vegetables. But even when properly processed, there's some risk of botulism with oil-preserved foods. There were several cases in Vancouver BC some years ago, traced to commercial garlic-in-oil used in a restaurant. IIRC, the stuff was fine until opened; *then* it went toxic. I'm not sure it the key to the puzzle was "stored at room temperature after opening" or "lid put back on too tightly", but please don't think that there is no risk. -- Rodger Whitlock Victoria, British Columbia, Canada |
#25
|
|||
|
|||
Chilli recipe ?!
"John S. DeBoo" wrote: NC wrote: Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - Here's how we preserve chile in NM. Once plucked from the plant, place the chiles in some water for maybe 20-30 minutes. Then put them onto the BBQ grill until the skins are fairly black or darkened over most of the surface. Remove from the BBQ and cover with wet towels. After 10 min or so, take them out from the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove the seeds. Its always seemed perverse to me to go to all the trouble of growing hot chillies then throwing the best bits away! Anita |
#26
|
|||
|
|||
Chilli recipe ?!
On Thu, 05 Jun 2003 12:35:06 +0100, A.Malhotra wrote:
"John S. DeBoo" wrote: NC wrote: Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - Here's how we preserve chile in NM. Once plucked from the plant, place the chiles in some water for maybe 20-30 minutes. Then put them onto the BBQ grill until the skins are fairly black or darkened over most of the surface. Remove from the BBQ and cover with wet towels. After 10 min or so, take them out from the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove the seeds. Its always seemed perverse to me to go to all the trouble of growing hot chillies then throwing the best bits away! Anita The seeds are just hard. The seeds aren't hot. But I know what you mean. It's the pith that they're attached to - that's the hot bit. It's just that when most TV cooks say "remove the seeds", you see them scraping the whole insides out. I bet you 90% of so-called expert cooks don't even realise that the seeds aren't hot. If you don't believe me, take some out, remove all flesh and carefully wash and dry them, then eat a couple - compare that with the heat of the pith. Tim. |
#27
|
|||
|
|||
Chilli recipe ?!
and it gets you ****ed - 2 for the price of one - I like your style !!
"zxcvbob" wrote in message ... Nick Maclaren wrote: In article , "NC" writes: | Hi all, | My chilli plants are starting to bear some nice fruit, and by the looks of | the number of buds, I'll be getting lots!! | As a result, I'm looking for ways in which to preserve them for later use - | one of which is to make a hot sause of the type you get in the supermarket - | peri peri for example. | Anyway, I've found one good looking recipe | (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any | others ?? Take an old, clean Worcester sauce bottle, fill it loosely with half-dried chillis (hot ones, of course) and top up with some dry, sherry-like substance. "English Sherry - fino style" will do if you can still get it :-) I've made some interesting hot sauce using Chinese cooking wine (rice wine, quite salty, about 21% alcohol) and chopped habanero peppers. Nicely different than vinegary sauces. Best regards, Bob |
#28
|
|||
|
|||
Chilli recipe ?!
On Thu, 5 Jun 2003 14:11:09 +0100, NC wrote:
and it gets you ****ed - 2 for the price of one - I like your style !! Pop a cayenne into a bottle of beer - it gets quite interesting towards the bottom. Tim. |
#29
|
|||
|
|||
Chilli recipe ?!
Tim wrote: On Thu, 05 Jun 2003 12:35:06 +0100, A.Malhotra wrote: "John S. DeBoo" wrote: NC wrote: Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - Here's how we preserve chile in NM. Once plucked from the plant, place the chiles in some water for maybe 20-30 minutes. Then put them onto the BBQ grill until the skins are fairly black or darkened over most of the surface. Remove from the BBQ and cover with wet towels. After 10 min or so, take them out from the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove the seeds. Its always seemed perverse to me to go to all the trouble of growing hot chillies then throwing the best bits away! Anita The seeds are just hard. The seeds aren't hot. But I know what you mean. It's the pith that they're attached to - that's the hot bit. It's just that when most TV cooks say "remove the seeds", you see them scraping the whole insides out. I bet you 90% of so-called expert cooks don't even realise that the seeds aren't hot. If you don't believe me, take some out, remove all flesh and carefully wash and dry them, then eat a couple - compare that with the heat of the pith. Tim. You maybe right but the operation "removing the seeds" always seems to mean removing the seeds and the bits they're attached to ie the good parts. Meanwhile there IS some relationship between the number of seeds and the hotness of the chilli at least for some varieties. I used to do chilli-eating competitions and always chose my chillis very carefully by the feel of how many seeds they contained (of course this only works with some kinds of chillis). Anita |
#30
|
|||
|
|||
Chilli recipe ?!
On Thu, 05 Jun 2003 16:14:59 +0100, A.Malhotra wrote:
Tim wrote: On Thu, 05 Jun 2003 12:35:06 +0100, A.Malhotra wrote: "John S. DeBoo" wrote: NC wrote: Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - Here's how we preserve chile in NM. Once plucked from the plant, place the chiles in some water for maybe 20-30 minutes. Then put them onto the BBQ grill until the skins are fairly black or darkened over most of the surface. Remove from the BBQ and cover with wet towels. After 10 min or so, take them out from the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove the seeds. Its always seemed perverse to me to go to all the trouble of growing hot chillies then throwing the best bits away! Anita The seeds are just hard. The seeds aren't hot. But I know what you mean. It's the pith that they're attached to - that's the hot bit. It's just that when most TV cooks say "remove the seeds", you see them scraping the whole insides out. I bet you 90% of so-called expert cooks don't even realise that the seeds aren't hot. If you don't believe me, take some out, remove all flesh and carefully wash and dry them, then eat a couple - compare that with the heat of the pith. Tim. You maybe right but the operation "removing the seeds" always seems to mean removing the seeds and the bits they're attached to ie the good parts. Meanwhile there IS some relationship between the number of seeds and the hotness of the chilli at least for some varieties. I used to do chilli-eating competitions and always chose my chillis very carefully by the feel of how many seeds they contained (of course this only works with some kinds of chillis). Anita I agree, if the pod has been well fertilised, the plant is likely to produce a lot of seed, and therefore lots of protective nutrient pith. That's how I try and guess the heat of a chilli with my home-growns as well, squeeze them to guess how many seeds they have, before cutting them open. It does seem to be a reasonably relaible way of estimatinge the heat. It doesn#t seem to work with habaneros though, I find. Anyway they're always too hot. Tim. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Chilli recipe ?! | Edible Gardening | |||
Chilli recipe ?! | United Kingdom | |||
Laterite Recipe ? | Freshwater Aquaria Plants | |||
chilli plant grown with chilli seeds | United Kingdom | |||
Recipe for de-chlorinator using sodium thiosulfate | Freshwater Aquaria Plants |