[CH] Why Dry?

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Sandy Olson: "Re: [CH] Why Dry?"
• Previous message: Howard McGinnis: "[CH] Yellow leaves on Habs"
• Next in thread: Sandy Olson: "Re: [CH] Why Dry?"

Last fall, knowing nothing about chiles, I took a bite out of
a red habanero.  You can imagine the comedy that unfolded
in my kitchen that day.  Since then I've been reading everything
I can about chiles.  I picked my first chile off the plant
last week.  However, I'm still unsure of one thing.
Why dry?  I live in the North East US....not the dryest area.
I'm hesitant when it comes to making a ristra...suspecting I'll end
up with a string of mold.  I expect to buy a dehydrator this week,
however, what is wrong with freezing the chiles...and not drying
them at all?  Thank you for accepting my ingnorance as excessive
adulation for this new world I stumbled upon.

• Next message: Sandy Olson: "Re: [CH] Why Dry?"
• Previous message: Howard McGinnis: "[CH] Yellow leaves on Habs"
• Next in thread: Sandy Olson: "Re: [CH] Why Dry?"