| T O P I C R E V I E W |
| susquesus |
Posted - October 09 2004 : 11:02:02 PM
I've been growing some Red Chilé plants since this spring and now have an abundance of the delicious firey peppers at my disposal. I've set some aside to dry and grind. I've also been making a lot of burritos, tacos, quesadillas, omelettes and pizzas with the fresh peppers (red and green). Does anyone have any suggestions for use or good recipes to pass along? I would appreciate any tips.
Incidentally- I learned that though most people don't treat them as such they are actually perenniels and can be saved over the winter indoors. We've already had multiple freezes and my indoor plants are still flowering producing new peppers.
Also, this may be common knowledge but I thought it was cool that you can pollinate the flowers yourself by gently swirling a small paintbrush around inside of them- once I learned this it dramatically increased the amount of peppers I got.
At any rate if any of you pepper experts can help me out with recipes I'd appreciate it- these buggers are too hot for my friends so I've got a lot of eating/sweating to do. |
| 5 L A T E S T R E P L I E S (Newest First) |
| Bookworm |
Posted - October 28 2004 : 07:48:11 AM
I'm not familiar with Mr. Averill's works, Serjeant, but on your recommendation I will certainly add them to my ever-growing list of books to be read. |
| CT•Ranger |
Posted - October 27 2004 : 6:06:35 PM
I put chiles in everything. I generally use jalapenos or serranos for homemade salsa or guacamole. I also like to grind my own chile powder with dried New Mexicos and other hotter chiles I might have in a coffee grinder. I've also experimented with bottling my own vinegar based hot sauce using dried chiles. I don't really have any recipes as everything I cook is highly experimental or from memory. |
| Sjt. Malcolm MacWilliam |
Posted - October 27 2004 : 07:50:34 AM
Not my cup of tea (hot peppers), I'm more of a haggis and neeps and tatties man.....but a good read about hot recipes is "The Tsil Cafe'" by Thomas Fox Averill. And those who are into all things Scottish (Aye, that's me!)...Averill's book, "The Slow Air of Ewan MacPherson" is a must read. Bookworm: have you read these two great fictions??!!
1st Sjt. MacWm., Montgomerie's Highlanders, 77th Reg't of Foote, Grenadier Company |
| blueotter |
Posted - October 26 2004 : 11:26:18 PM
I know what wasabe is, but I found a much more eloquent way of saying it on the website epicurious.com
wasabi; wasabe
[WAH-sah-bee]
This Japanese version of HORSERADISH comes from the root of an Asian plant. It's used to make into a green-colored CONDIMENT that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish , is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much like dry mustard. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, SUSHI and SASHIMI are served with a condiment of wasabi mixed with soy sauce.
My recommendation? Try it before you buy it!
Rose |
| susquesus |
Posted - October 26 2004 : 10:01:02 PM
I recently tried Habanero peppers and found them to be above and beyond in the hotness department. Can anyone recommend any other types of peppers for me to try? The hotter the better. Also what the heck is wasabe made out of? |
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