At 06:25 PM 9/29/00 +0200, Gerald Schmidt wrote: >After all that talk about chile oils and how not to make them, I wonder if >anybody knows of the 'recipe' for chiles (I think it was Habaneros) in >honey - would you dry these, too, or should it be save anyway?? > As I was saying before I was so rudely interrupted by a server failure, we read a post last year about preserving chiles in honey and it sounded good. We tried it several ways: with fresh peppers in honey, dried peppers in honey, fresh peppers and dried peppers in honey which we canned and water and pressure bathed. The fresh chiles in plain honey in a sealed jar was a real bust. They didn't last very long before they molded. The dried chiles in honey, in a sealed jar worked fairly well. The honey did permeate the walls of the peppers after about 3 months and the appearance was not good and I didn't trust the stuff. The best results came from dried peppers we canned and water bathed. The pepper walls still got translucent but they maintained good color and the taste is great. We used as couple different types of peppers including Francisca Habs. Reminds me that I should try it again this year. On the subject of kids and hot stuff, I usually try to avoid exposing the rest of my family to the dangers of capsicum but earlier this summer my three year old decided to get brave and try a slice of pickled Jalapeno. We tried to dissuade him but being the resourceful young man that he is he got a hold of one anyway. He jumped up and down, furiously fanned his mouth, ran around the kitchen partition a couple of times then stopped and ask "Got milk?" Now he'll carefully eat a slice of Jalapeno by dipping it into a glass of milk first - works for him. Looks like the end of this week will be the end of my garden here in SW Wisconsin, but it's been a good year and now I can start thinking of the next. The Chile Cheese Head, Dan McWilliams It will not always be summer: build barns. - Hesiod