[CH] Chile-Heads Digest V8 #405
Chile-Heads Digest (owner-chile-heads-digest@globalgarden.com)
Wed, 15 Aug 2001 09:29:06 -0700
Chile-Heads Digest Wednesday, August 15 2001 Volume 08 : Number 405
In this issue:
Re: [CH] question for a big brain
Re: [CH] question for a big brain
Re: [CH] Transpiration & Conversion
Re: [CH] Transpiration & Conversion
RE: [CH] question for a big brain
Re: [CH] question for a big brain
[CH] SoCal trip
[CH] Hot Tomato Recipe
Re: [CH]Inexpensive PH meter V8 #404
[CH] polyacrylamide/soil
RE: [CH] decisions, decisions
Re: [CH] question for a big brain
RE: [CH] Rocoto and Cherry peppers
[CH] ALGERIAN EGGPLANT STEW
[CH] {CH} re: Algerian Eggplant Stew
[CH] In My Chile Patch Today
Re: [CH] {CH} re: Algerian Eggplant Stew
[CH] Smoking peppers
Re: [CH] Smoking peppers
[CH] Serrano question
Re: [CH] decisions, decisions
[CH] Poder Travel Containers.
Re: [CH] Serrano question
[CH] Tonight's Dinner - Spicy Szechuan Noodles
Re: [CH] question for a big brain
Re: [CH] question for a big brain
Re: [CH] question for a big brain
RE: [CH] question for a big brain
Re: [CH] question for a big brain
[CH] Re: (CH) Serrano question
RE: [CH] Serrano question
Re: [CH] Re: (CH) Serrano question
Re: [CH] Serrano question
[CH] Re: Smoking peppers
RE: [CH] Serrano question
[CH] Re: (CH) Serrano question
Re: [CH] question for a big brain
Re: [CH] question for a big brain
----------------------------------------------------------------------
Date: Mon, 13 Aug 2001 23:22:05 -0600
From: "Inagaddadavida, Baby" <raelsixfour@home.com>
Subject: Re: [CH] question for a big brain
>Hi again, I have another question regarding CAP. I was wondering if
>it was a particular gene that made peppers produce CAP and if we
>could add this gene to... lets say tomatos to produce a pretty hot
>tomato, or tomatoes of different Hot levels. Also, if there are
>different genes from one type of pepper to another, maybe it would
>be possible to combine all these genes that produce CAP to create a
>supper pepper....
>
>Thanks
are we humans never satisfied with what Momma Nature has given us?
do our egos loom sooooo huge whereas we must see if we can best Her
creations? are we so damned bored?
i just don't understand it...lack of contentment with the All we have.
i'm *this* close to going after a bottle of meZcal...
sheesh...
Rael
------------------------------
Date: Tue, 14 Aug 2001 01:48:28 -0400
From: Ed Johnson <ejohnso1@maine.rr.com>
Subject: Re: [CH] question for a big brain
Neo-Luddite No. 1 has spoken....
"Inagaddadavida, Baby" wrote:
> are we humans never satisfied with what Momma Nature has given us?
<SNIP>
------------------------------
Date: Tue, 14 Aug 2001 07:12:24 -0400
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: Re: [CH] Transpiration & Conversion
Pam
Must have been another list. Basically someone wrote in thinking what a
great idea it would be to put a diaper under each plant so roots would grow
through it and absorb water from diaper material when surrounding soil was
dry. Needless to say it was panned by everyone.
> > Wasn't there a discussion about putting diapers below plant for same
> >reason (uses polymers as absorbent)?
>
> If there was, it was before my time. It would seem simpler
> to just put a plate or a bowl. Less expensive, too.
>
> Pam
As to metric conversions, I work on Honda's and can do some that I work with
daily. Others I have never done I need some help.
Paul
>Why? I can do metric conversions. It's most of the
>rest of the US that's metric impaired. And if you
>give them a conversion site, they'll hang onto that
>crutch and never learn.
>Pam
------------------------------
Date: Tue, 14 Aug 2001 14:32:36 +0200
From: "T" <joemama@ticino.com>
Subject: Re: [CH] Transpiration & Conversion
Actually, the inch (and probably other) US system measurements have been
DEFINED as a function of the metric system since the '70s (an inch is now
EXACTLY 25.4mm, not 25.400051... as it was previously). So the inch is
therefor a metric unit!
Personally, I use miles for distance, meters for altitude, liters for fuel,
ounces for (most) liquid food products (and some dry), grams for most dry
food products (and some liquid), and whatever temperature scale that happens
to be convenient at the time.
Tom
------------------------------
Date: Tue, 14 Aug 2001 12:37:27 -0000
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
Subject: RE: [CH] question for a big brain
> combine all these genes that produce CAP to create a
> supper pepper....
But, but, but...... what about the other meals?
Won't breakfast and lunch feel left out? I suppose we should
work on a meal-specific pepper for midnight snacks while we're
at it.
And we should include genes for them to have legs, too.
that way if you try to use them in the wrong meal they can run
away and hide until the appropriate time. Or would it be better
to give them speech capability so they could warn us of an
impending culinary faux pas?
Scott... KCK
------------------------------
Date: Tue, 14 Aug 2001 12:56:47 GMT
From: mstevens@exit109.com
Subject: Re: [CH] question for a big brain
At 11:22 PM 8/13/01 -0600, Inagaddadavida, Baby wrote:
>
>are we humans never satisfied with what Momma Nature has given us?
>do our egos loom sooooo huge whereas we must see if we can best Her
>creations? are we so damned bored?
>
So, you're suggesting we should be living in mud huts, bopping rabbits with
sticks for our dinner, dying toothless at the ripe old age of 37? We have
similar arguments over on the BBQ lists: "Oh no! Can't use matches or a
lighter to start the fire, not "traditional," gotta rub sticks together or wait
for lightning to strike..."
You are right tho, scrambling around trying to scare up enough food to keep
from starving to death would leave precious little time to be bored. I've
never noticed "Momma Nature" to be particularly kind...
=Mark "Runs With Scissors" Stevens
@ http://www.exit109.com/~mstevens @
@ ICQ# 2059548 @
Dyslexic Agnostic Insomniac...
Lying awake at night, wondering if there is a dog.
------------------------------
Date: Tue, 14 Aug 2001 09:01:35 -0400
From: Cameron Begg <begg.4@osu.edu>
Subject: [CH] SoCal trip
Hi C-H's,
Thank you all for your advice - we had a great time.
At the Farmer's Market near the La Brea tar pits we sampled
churrascaria (Sp?) from the Brazilian stand. The skewered meats and
sausage were sliced on to our plates. I think this is called a
rodizio.
They have a salad bar and rice, beans, farofa (made from yucca flour)
and all sorts of other stuff. When I asked for something hot they
gave me some tiny pickled peppers. The taste went wonderfully well
with the BBQ'd meat, so I asked them where I could buy some. They
sold me a small bottle on the understanding that I told nobody else!!
(Be good.) The peppers are called "pimenta malagueta" and are pickled
in vinegar and salt. Anyone know where I can get some seeds?
We also had a great time with Chileheads Mary and Riley. I expect
they are still eating the leftovers.
Thanks for the eggplant recipes. I would never have thought of using
gorgonzola cheese but it was very good with just sliced and fried
eggplant in olive oil plus some pepper flakes.
- --
- ---
Regards, Cameron.
------------------------------
Date: Tue, 14 Aug 2001 09:11:23 -0400
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: [CH] Hot Tomato Recipe
Hi All --
I posted a recipe a week or two ago for canned hot tomatoes. I opened my
first jar last night for dinner -- sweet and hot with a very nice, round,
full-mouth heat from the lips to the back of the throat. So, I thought that
I would pass along a use for these tomatoes in case any of you decide to can
some of these beauties....
Orecchiette with Tomatoes, Chiles, Smoked Chicken, and Spinach (Imperial)
1 T olive oil
1 shallot, sliced thin
1/2 to 3/4 lb. diced smoked chicken (I didn't really measure)
1/4 cup dry red wine
1 pint canned hot tomatoes
2 handfuls washed, stemmed spinach
1/2 lb. orecchiette
asiago cheese
Saute shallot in oil until beginning to turn golden, add chicken and heat
through. Deglaze with wine and reduce. Add tomatoes and warm through. Add
spinach and cooked pasta and heat until spinach is wilted and pasta starch
slightly thickens sauce. Serve with asiago on top. By the way, when I
build a pasta in a saute pan like this, I season in layers with S&P mix.
That is, each time I add a new ingredient, I add just enough salt and pepper
for that particular ingredient. Typically, I still need to adjust prior to
moving the dish to the table. Please see below for metric equivalents.
Orecchiette with Tomatoes, Chiles, Smoked Chicken, and Spinach (metric)
15 mL olive oil
1.37 shallot, sliced thin
225 to 350 g diced smoked chicken (I didn't really measure)
60 mL dry red wine
475 mL canned hot tomatoes
1.84 handfuls washed, stemmed spinach
225 g orecchiette
asiago cheese
Please note -- 1.37 metric shallots = 1 Imperial shallot and 0.92 metric
handful = 1 Imperial handful.
Matt
------------------------------
Date: Tue, 14 Aug 2001 09:23:30 -0400
From: Cameron Begg <begg.4@osu.edu>
Subject: Re: [CH]Inexpensive PH meter V8 #404
Hi C-H's,
Matt wrote:
>At first glance, it would seem relatively simple to convert pH into percent
>acetic acid, .................
As I have said in the past, you should not waste your money on pH
meters as they require considerable care and knowledge on the part of
the user in order to obtain meaningful data. I know how to do this
(as I am sure Matt and a few others on the list do also) and I can
borrow a $600 pH meter, buffers, calibration solutions, electrodes
and all the rest of it any time I want. So what do I do? I use a
piece of pH paper. No mess. No fuss. Near enough for telling me that
the sauce I'm making is about pH4.0.
- --
- ---
Regards, Cameron.
------------------------------
Date: Tue, 14 Aug 2001 08:19:00 -0400
From: halsalhb@email.uc.edu
Subject: [CH] polyacrylamide/soil
Google search for polyacrylamide gave 41,600 hits. Search for
(polyacrylamide,soil) - with parentheses - gave 3,280. I scanned a bunch
of these at random and they mostly concerned water retention and
controlling soil erosion. Should be something there for you.
Brian
------------------------------
Date: Tue, 14 Aug 2001 09:03:52 -0700
From: "Mary & Riley" <uGuys@ChileGarden.com>
Subject: RE: [CH] decisions, decisions
>
> I got an email from these guys touting their hot sauces,
> Dhidow Enterprises Gourmet Pepper Sauces. I have no
> intention of ordering from them due to their marketing tactics,
> but how should I respond, if at all? Righteous indignation,
This is unadulterated spam--looks like they harvested email addresses
from the list and are selling a product--not a polite, personal
invitation, re: the recent spam thread. Unsolicited Commercial Email,
ie SPAM. Most spam isn't worth the time to take any action, but I no
intention of buying from them and it might be worthwhile letting them
know.
I was going to cc them, but can't find it now and need to run.
Later,
Riley
------------------------------
Date: Tue, 14 Aug 2001 12:20:12 -0400
From: "jocelyn berg" <dygurkem@hotmail.com>
Subject: Re: [CH] question for a big brain
>are we humans never satisfied with what Momma Nature has given us?
>do our egos loom sooooo huge whereas we must see if we can best Her
>creations? are we so damned bored?
>
>i just don't understand it...lack of contentment with the All we have.
>
>i'm *this* close to going after a bottle of meZcal...
>
>sheesh...
>
>Rael
Since we're a part of nature, how can we try to best her when we are her. I
believe that the fact that we have a big ego makes us think we are apart
from nature!!! So all the Universe is nature, all animals are part of nature
but we're not?? Nature tries to get "better" with time, so why not try some
experiments???
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
------------------------------
Date: Tue, 14 Aug 2001 19:58:36 RSA-2
From: Peter Moss <pmoss@yoda.alt.za>
Subject: RE: [CH] Rocoto and Cherry peppers
> Date: Mon, 13 Aug 2001 21:59:55 -0700
> From: "Mary & Riley" <uGuys@ChileGarden.com>
> ... Also seem bit of a challenge to grow, at least
> in S. Calif, due in part to the heat.
C. pubescens prefers warm nights, cool mountain breeze.
Growing them in containers was a challenge for me. Stuck them
in the ground where they get mostly shade from large trees and
have never looked back.
> This is my second year--got two fruit last year and lots of
> blossom drop (in containers). Things look better this year,
> more fruit set from the two plants that overwintered and my
> two new plants, all in the ground now. Also had some advice
> from a rocoto expert on the list, Cameron Begg, who's also
> supplied seed to many here.
Most plants don't do all that well the first year. They have a
long growing season 120 days or more.
I never got much fruit or happiness from a potted plant. Large
pot at least 5 gal (imperial) or 20L for the converted.
They like to sprawl a lot branching out all over the place.
Give them the space and patience and you will be rewarded. Very
robust plants as well. My oldest are 5 years old now.
> They are available at times in the markets in SoCal under the
> name Manzano, which refers to the apple shaped one. There are
> also pear shaped rocotos called Peron's here. Rocoto seeds
> are unique in that they're black.
I am looking for seeds of the yellow apple shape.
Prefer lantern (chinese) shape for the other ;-)
Conditions here are warm temperate to subtropical.
700..1400mm rain PA mainly in summer /25.4 = in. 30..40 plus deg
C in summer and maybe 0..4 days light frost in winter. Summer
temps are far to high for rocoto but they do fine in the shade.
Regards
Peter
- --
Peter Moss
After one hundred and fifty years and many thousands of firearms
control laws to reduce crime the list of successes should be
long and illustrious. Where is the list?
------------------------------
Date: Tue, 14 Aug 2001 14:49:33 -0600
From: Rob Solarion <solarion@1starnet.com>
Subject: [CH] ALGERIAN EGGPLANT STEW
- ----------------------
ALGERIAN EGGPLANT STEW
By Robertino Solarion
INGREDIENTS
2 medium-to-large eggplants, cut into bite-sized pieces
1.5 cups of olive oil
1 teaspoon of salt
1 teaspoon of black pepper
8 cloves of garlic, minced (divided use)
2 (or more) jalapeņo peppers, not seeded and chopped
1 heaping Tablespoon of minced fresh ginger root
1 small bunch of cilantro (about 1 cup), finely chopped
juice of 1 large lemon or 4 key limes
1 heaping Tablespoon of cumin
1 Tablespoon of paprika
1 teaspoon of turmeric
PROCEDURE
In a large skillet or saute pan over medium heat, saute the eggplant in the
olive oil, salt and black pepper for about 5 minutes, stirring constantly.
Then mix together half the garlic and all the other ingredients in a
separate bowl, and stir them into the eggplant. Cook for about 10 minutes,
stirring occasionally; and then reduce the heat to low, and simmer
uncovered for 20-30 minutes, or until the eggplant is completely soft. Add
the rest of the garlic, stir for a minute or two, and remove from the heat.
Cover, and let the stew cool to room temperature. Serve with a slotted
spoon to drain off some of the excess olive oil. Serve it either as it is
or as a type of dip with pita bread. Makes about 4-6 servings.
------------------------------
Date: Tue, 14 Aug 2001 16:32:59 EDT
From: JIUGI@aol.com
Subject: [CH] {CH} re: Algerian Eggplant Stew
from an area close to Algeria comes a recipe for eggplant, which is similar,
this one's from Sudan, and it's really lovely!
same deal with the eggplant, cut it in chunks and fry it in olive oil.
drain, cool
add yogurt, cumin, lemonjuice and some hot pepper.
this is very delicious!
- --------------------------------------
another from Sudan:
cut up a bunch of crunchy vegetables, (bite sized) but don't use cucumbers,
they give off water. Used things like carrots, radishes, onions, tomato,
peppers, raw broccoli, etc.
mix equal parts peanut butter and white vinegar, or lemon juice, hot pepper
and salt. cover veggies.
this is surprisingly delicious!
enjoy!
- --------------------------------------------
Sorry that I don't have exact amounts.. the woman who made them for me didn't
use any.
------------------------------
Date: Tue, 14 Aug 2001 17:11:19 -0400
From: "RisaG" <radiorlg@home.com>
Subject: [CH] In My Chile Patch Today
I went into my veggie patch today to check out what needed to be picked and
how I was doing with bugs, etc. I saw a lady bug doing its business along
with some hoverflies and bees. Also saw 2 Aji Amarillos on one plant, green
and another one on the other plant. Also, on one of the 2 Fatali plants I
saw a really tiny fatali. It must have been about 1/4" in size, not much
more .I hope they all don't turn out that small. The plants themselves are
kind of short. I planted late and they never recovered from being left in
the little cups for too long. They were pot bound for awhile and then I had
the raised bed built. They are getting a bit taller, as are the Devil
Peppers, and the mystery chile is still a mystery. Checked Chileplants.com
for I.D. and got really no where. Too many that look like it - sort of like
between a serrano and a jalapeno in shape, light green in color. Don't know
what it is but it doesn't have too much heat. I am leaving the rest on the
plant and see if they ripen. When they do, I'll taste and hope for more
heat.
Aside from chiles, the cukes are all going crazy. The mystery cuke has some
really huge ones that look like footballs (small ones) and taste like cuke.
The Suhyo are growing soooo long. The Brinjal eggplants are many and
beautiful. The herbs are all over the place and so are all the tomatoes. I
picked about 10 Black Plum tomatoes and about 10 of the Red Grape today. The
Big Rainbow (or could be Big Beef) are getting ripe. Another few days and
I'll be picking one. Can't wait.
Just an update of the patch...
RisaG, Zone 6, NJ
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/10/01
------------------------------
Date: Mon, 13 Aug 2001 11:05:21 -0500
From: "David Cook" <zeb@austin.rr.com>
Subject: Re: [CH] {CH} re: Algerian Eggplant Stew
Sudanese food. A new one for me. I'll have to try these. Thanks!
David "Zeb" Cook
- ----- Original Message -----
From: <JIUGI@aol.com>
To: <chile-heads@globalgarden.com>
Sent: Tuesday, August 14, 2001 3:32 PM
Subject: [CH] {CH} re: Algerian Eggplant Stew
> from an area close to Algeria comes a recipe for eggplant, which is
similar,
> this one's from Sudan, and it's really lovely!
>
------------------------------
Date: Tue, 14 Aug 2001 18:50:09 -0400
From: kgbenson@mindspring.com
Subject: [CH] Smoking peppers
Hello CHers,
Has anyone on the list used a Lil' Chief Smoker for making Chipotles or for smoking habaneros?
Thanks,
Keith
------------------------------
Date: Tue, 14 Aug 2001 18:08:17 -0500
From: "Sandy Olson" <sandyo@willowtree.com>
Subject: Re: [CH] Smoking peppers
Yes...the Little Chief works very nicely. I followed the directions and
only used two bowls full of the wood chips (more like sawdust) so the flavor
was not bitter. I smoked the jals until they were still bendable, about
like prunes, then stored them in the fridge. Getting ready to harvest more
and do this year's batch. It was money well spent...I got the smoker on
sale for around $22 two years ago.
SandyO
CH #1146 moving a bit away from the moderate persuasion.
------------------------------
Date: Tue, 14 Aug 2001 17:47:16 -0600
From: "Lora Bannan" <stitch@lakemac.net>
Subject: [CH] Serrano question
Boy do I need to buy a few pepper books. Is there a site that shows the
peppers on the plants? I know what seeds I started but my tray was blown
over when outside this spring so I'm not sure which plant was which.
I've got 6 plants at a friends I'm trying to figure out. I know one is
Anaheim, one is bell. I think one of the Thai peppers made it. The other 3
have tons of small peppers, light green-almost yellow in color, growing
straight up. Would those be the serranos? I didn't plant tobasco but I did
buy seeds from a seller on ebay so anything is possible. :)
I picked one today for the heck of it to see what it tastes like. Quite hot
but not a long lasting burn. Definitely needs to mature more. Should taste
great when red! I'm so proud I ate one out of the garden. ('course I'm
sitting here with tears and a tortilla to help me!)
Thanks!
Lora
------------------------------
Date: Wed, 15 Aug 2001 10:10:08 +1000
From: Luke Speer <lukasz@midcoast.com.au>
Subject: Re: [CH] decisions, decisions
14/08/01 1:38:31 AM, "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL> wrote:
I got an email from these guys touting their hot sauces,
Dhidow Enterprises Gourmet Pepper Sauces. I have no
intention of ordering from them due to their marketing tactics,
but how should I respond, if at all? Righteous indignation,
politeness, polite indignation? I've never been s p a m m e d
where I couldn't figure how they got my email addy.
Scott... they sound like a pretty conceited bunch... KCK
I Replied to them and oiffered to shut their server down if they spammed me again,
been on line long enough to figure out how to do it <G>
Luke in Oz
------------------------------
Date: Tue, 14 Aug 2001 20:18:02 -0400
From: "Mark Barringer" <mdogdrum@earthlink.net>
Subject: [CH] Poder Travel Containers.
That one you sent me is very cool. I intend on keeping it for reuse once it
is empty of the powder U sent me, which shouldn't be long I reckon.
Mark "Mad Dog" Barringer
http://home.earthlink.net/~mdogdrum/index.html
------------------------------
Date: Tue, 14 Aug 2001 20:37:22 -0400
From: "Mike H" <bear1@videotron.ca>
Subject: Re: [CH] Serrano question
>The other 3
> have tons of small peppers, light green-almost yellow in color,
growing
> straight up
I got some just like that, mine are tabasco.
Serrano start off dark green and hang down.
You can see some excellent pics at:
http://www.chileplants.com/photos.htm
Mike dabear
Montreal
- ----- Original Message -----
From: "Lora Bannan" <stitch@lakemac.net>
To: "chile" <chile-heads@globalgarden.com>
Sent: Tuesday, August 14, 2001 7:47 PM
Subject: [CH] Serrano question
> Boy do I need to buy a few pepper books. Is there a site that shows
the
> peppers on the plants? I know what seeds I started but my tray was
blown
> over when outside this spring so I'm not sure which plant was which.
>
> I've got 6 plants at a friends I'm trying to figure out. I know one
is
> Anaheim, one is bell. I think one of the Thai peppers made it. The
other 3
> have tons of small peppers, light green-almost yellow in color,
growing
> straight up. Would those be the serranos? I didn't plant tobasco but
I did
> buy seeds from a seller on ebay so anything is possible. :)
>
> I picked one today for the heck of it to see what it tastes like.
Quite hot
> but not a long lasting burn. Definitely needs to mature more. Should
taste
> great when red! I'm so proud I ate one out of the garden. ('course
I'm
> sitting here with tears and a tortilla to help me!)
>
> Thanks!
>
> Lora
>
------------------------------
Date: Tue, 14 Aug 2001 21:43:22 -0400
From: "RisaG" <radiorlg@home.com>
Subject: [CH] Tonight's Dinner - Spicy Szechuan Noodles
This was adapted from The Barefoot Contessa Cookbook by Ina Garten, one of
the best cookbooks in a long time IMHO. The food is so simple and yet tastes
so wonderful. I made a few changes - I used rice wine instead of dry sherry,
I chopped up some chiles and put them on top as a garnish along with some
shreds of ginger (My DH hated that part, I loved it) and I shredded some red
onion and some cooked chicken to put on top.
This was delicious and so easy to do. Well worth the fat and calories IMHO.
* Exported from MasterCook *
Spicy Szechuan Noodles
Recipe By : RisaG, adapted from The Barefoot Contessa Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Main Dish
Pasta Poultry
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
6 cloves garlic -- chopped
1/4 cup fresh ginger -- peeled & chopped
1/2 cup vegetable oil
1/2 cup sesame tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup rice wine
1/4 cup sherry vinegar
1/4 cup honey -- * see note
1/2 tsp hot chili oil
2 tbsp roasted sesame oil -- Kadoya brand prefer.
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 lb spaghetti
Garnishes:
1 yellow bell pepper -- julienne
1 red onion -- julienne
1 cucumber -- julienne
1 cooked chicken breast -- shredded
1 fresh chile (or 2) -- julienne**
For sauce:
Place garlic and ginger in food processor. Process until chopped fine. Add
vegetable oil, tahini, peanut butter, soy sauce, rice wine, sherry vinegar,
honey, chili oil and sesame oil. Puree the sauce.
For noodles:
Put a large pot of water up to a boil. When boilingh, add salt. Add noodles
and cook according to package directions. Drain pasta in colander, place in
a large bowl, and while still warm, toss with three-quarters of the sauce.
Add the garnishes and toss well. Serve warm or at room temp. The remaining
sauce may be added, as needed, to moisten the pasta.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used Garlic Honey I got at a festival. Use whatever you have, nothing
too fruity flavored.
** This is optional. For the Chile-Heads in the household, add the chiles.
For the non-CH leave them out. You can serve them at the table instead of
putting them in when cooking.
Book Note: Don't combine the sauce with the pasta until the last minute; the
soy sauce tends to break down the noodles and make them mushy.
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/10/01
------------------------------
Date: Tue, 14 Aug 2001 18:40:15 -0700
From: "Dave Anderson" <Chilehead@tough-love.com>
Subject: Re: [CH] question for a big brain
If I put on my white lab coat and labor in my gene splicing lab to do
something with a pepper, I'm going to spend the large sums of
money on something that brings me a big-time return on my
investment. I'm going to try to get more tonnage per acre or
hectare, or I'm going to try to get a plant that will continue to
produce in higher or lower temperatures (or both), Or I'm going to
try to get a bigger bell, or a thicker skinned bell, or a different
colored bell. I'm not going to go for a hotter pepper because there's
simply not enough of a market for it. If a hotter pepper than Red
Savina Habanero comes along, it will probably be a sport found in
Jim Campbell's pepper patch:-)
> Can't wait to hear what the neo-luddites have to say about this!
>
> In theory it should be possible, however because CAP isn't a protein it would
> require identification of multiple genes coding for the various enzymes used by
> the plant to synthesize CAP. Sounds like a lot of work to produce a funny
> shaped Poblano.
>
> A super chile should be easier since only one gene might require modification.
> The fact that no one has done it yet suggests that even this isn't easy. I
> would have thought that the red savina mutation should make identification (as
> opposed to working out how make it even 'better') of the gene relatively easy -
> maybe the red savina owners have the intellectual property sewn up.
>
> regards
>
> Neale
> (fireworksfoods.com.au)
>
> jocelyn berg wrote:
>
> > Hi again, I have another question regarding CAP. I was wondering if it was a
> > particular gene that made peppers produce CAP and if we could add this gene
> > to... lets say tomatos to produce a pretty hot tomato, or tomatoes of
> > different Hot levels. Also, if there are different genes from one type of
> > pepper to another, maybe it would be possible to combine all these genes
> > that produce CAP to create a supper pepper....
Dave Anderson
Tough Love Chile Co.
Http://www.tough-love.com
------------------------------
Date: Tue, 14 Aug 2001 23:04:34 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: [CH] question for a big brain
>are we humans never satisfied with what Momma Nature has given us?
>do our egos loom sooooo huge whereas we must see if we can best Her
>creations? are we so damned bored?
>
>i just don't understand it...lack of contentment with the All we have.
So, you only grow wild cultivars of peppers? And have wolves and
lions as pets?
>i'm *this* close to going after a bottle of meZcal...
Tsk! Surely you're not going to pollute yourself with
something distorted and fermented by man into something
unnatural?
>sheesh...
Amen!
Pam, sipping on a fermented malt and barley beverage
- ---
'I never give them hell. I just tell the truth, and they think it is hell.'
- Harry S. Truman
------------------------------
Date: Tue, 14 Aug 2001 23:05:24 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: [CH] question for a big brain
At 12:20 PM 08/14/2001 -0400, jocelyn berg wrote:
>Since we're a part of nature, how can we try to best her when we are her. I
>believe that the fact that we have a big ego makes us think we are apart
>from nature!!! So all the Universe is nature, all animals are part of nature
>but we're not?? Nature tries to get "better" with time, so why not try some
>experiments???
Sure! Let's inflict catastrophic damage to a significant
portion of our environment just for funsies! Bonus points
to the first person to set off a world wide extinction event!
Pam
- ---
"Subtle as a lead pipe, Milady." The Regulator, 1996, S:AAB BB
------------------------------
Date: Tue, 14 Aug 2001 22:07:03 -0700
From: "Mary & Riley" <uGuys@ChileGarden.com>
Subject: RE: [CH] question for a big brain
> are we humans never satisfied with what Momma Nature has given us?
> i'm *this* close to going after a bottle of meZcal...
>
> sheesh...
>
> Rael
Mescal--'bout as natural as a distillate gets. ;-)
Riley
------------------------------
Date: Tue, 14 Aug 2001 19:07:57 -0400
From: Mike S <mike@dmfarms.com>
Subject: Re: [CH] question for a big brain
>
>
>Sure! Let's inflict catastrophic damage to a significant
>portion of our environment just for funsies! Bonus points
>to the first person to set off a world wide extinction event!
>
>
>Pam
>
>We will never "inflict catastrophic damage to a significant portion of the
>environment". Why? We simply are not powerful enough. Mother Nature would
>(will, is) recover(ing). We have been using insecticides and
herbicides for decades. Guess what? No weeds or insects have been
driven to extinction because of
them. (Darn!) Impossible for a few GMO type plants to really have a
minor, let alone significant impact on good, old Mother Earth. The only
thing that really "impacts" the earth is asphalt and concrete, but alas, I
can show you "Mother Earth" overcoming those also.
Mike
D & M Farms
------------------------------
Date: Wed, 15 Aug 2001 07:26:21 -0400
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: [CH] Re: (CH) Serrano question
Lora,
"tons of small peppers, light green-almost yellow in color, growing
straight up"
I'll also bet the plant is smallish & bushy/not tall & tree like. If the
fruit are thin & tapers to a point, sounds like a Thai, one of its relatives
or an ornamental. Serranos grow on taller plants, spaced around the plant,
point downward & are bullet shaped.
Congrats on your green thumb,
Paul
------------------------------
Date: Wed, 15 Aug 2001 07:43:55 -0400
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: RE: [CH] Serrano question
The green-yellow chile that is very prolific and growing straight up sounds
an awful lot like a Tabasco....
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- -----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Lora Bannan
Sent: Tuesday, August 14, 2001 7:47 PM
To: chile
Subject: [CH] Serrano question
Boy do I need to buy a few pepper books. Is there a site that shows the
peppers on the plants? I know what seeds I started but my tray was blown
over when outside this spring so I'm not sure which plant was which.
I've got 6 plants at a friends I'm trying to figure out. I know one is
Anaheim, one is bell. I think one of the Thai peppers made it. The other 3
have tons of small peppers, light green-almost yellow in color, growing
straight up. Would those be the serranos? I didn't plant tobasco but I did
buy seeds from a seller on ebay so anything is possible. :)
I picked one today for the heck of it to see what it tastes like. Quite hot
but not a long lasting burn. Definitely needs to mature more. Should taste
great when red! I'm so proud I ate one out of the garden. ('course I'm
sitting here with tears and a tortilla to help me!)
Thanks!
Lora
------------------------------
Date: Wed, 15 Aug 2001 07:59:48 -0400
From: "Karen Stober" <kstober@us.ibm.com>
Subject: Re: [CH] Re: (CH) Serrano question
"tons of small peppers, light green-almost yellow in color, growing
straight up"
Sounds like Peter Peppers.
Karen
------------------------------
Date: Wed, 15 Aug 2001 08:04:17 -0400
From: "RisaG" <radiorlg@home.com>
Subject: Re: [CH] Serrano question
Sounds like either a thai variety or bolivian. Yatsafusa also grows upward
and so do a lot of the Indian varieties. Could be anything.
Did you check Chileplants.com??? I go there to try and identify my peppers.
RisaG, Zone 6, NJ
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/10/01
- ----- Original Message -----
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
To: "Lora Bannan" <stitch@lakemac.net>; "chile"
<chile-heads@globalgarden.com>
Sent: Wednesday, August 15, 2001 7:43 AM
Subject: RE: [CH] Serrano question
> The green-yellow chile that is very prolific and growing straight up
sounds
> an awful lot like a Tabasco....
>
> Matt
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> T. Matthew Evans
> Graduate Research Assistant
> Geosystems Group, School of Civil and Environmental Engineering
> Georgia Institute of Technology
> URL: www.prism.gatech.edu/~gte964w
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Lora Bannan
> Sent: Tuesday, August 14, 2001 7:47 PM
> To: chile
> Subject: [CH] Serrano question
>
>
> Boy do I need to buy a few pepper books. Is there a site that shows the
> peppers on the plants? I know what seeds I started but my tray was blown
> over when outside this spring so I'm not sure which plant was which.
>
> I've got 6 plants at a friends I'm trying to figure out. I know one is
> Anaheim, one is bell. I think one of the Thai peppers made it. The other
3
> have tons of small peppers, light green-almost yellow in color, growing
> straight up. Would those be the serranos? I didn't plant tobasco but I
did
> buy seeds from a seller on ebay so anything is possible. :)
>
> I picked one today for the heck of it to see what it tastes like. Quite
hot
> but not a long lasting burn. Definitely needs to mature more. Should
taste
> great when red! I'm so proud I ate one out of the garden. ('course I'm
> sitting here with tears and a tortilla to help me!)
>
> Thanks!
>
> Lora
>
>
------------------------------
Date: Wed, 15 Aug 2001 12:16:11
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Subject: [CH] Re: Smoking peppers
>From: "Sandy Olson" <sandyo@willowtree.com>
>It was money well spent...I got the smoker on
>sale for around $22 two years ago.
This is the beginning of the time of the year when many stores discount
their bbq stock, and if you scout and snoop you might find some really sweet
deals.
I've smoked habs to a crunchy texture over hickory in a New Braunfels Big
Texas, which is a direct-heat grill and not really a smoker.
HOWEVER ... Linda's birthday was last week, and I got a metal chiminea, or
patio fireplace, that stands about shoulder-high at the top of the stack. I
am already wondering if I can contrive some kind of smoking chamber that I
could use for peppers.
- - A
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
------------------------------
Date: Wed, 15 Aug 2001 07:37:30 -0600
From: "Lora Bannan" <stitch@lakemac.net>
Subject: RE: [CH] Serrano question
Thanks for all the responses! I'm relatively sure they are Tabasco. My
hubby thinks I had some seeds, I didn't think so. Pregnancy must be zapping
my memory cells. LOL So this years pepper crop will include Anaheim,
Tabasco, Thai, Jalapeno, Habanero (?kind), Caribbean Red, and Green Bell.
Not sure that I'll be tasting all of them fresh from the garden though.
I'll have to work up to that.
Take care,
Lora
------------------------------
Date: Wed, 15 Aug 2001 09:23:36 -0400
From: "Suzanne" <suz2@mindspring.com>
Subject: [CH] Re: (CH) Serrano question
That does not sound at all like the Peter Peppers I grew. My Peters looked
like crooked, well....peters, pointed down. The pods are about 3 inches
long. (no I am not going to take us there)
> Sounds like Peter Peppers.
>
> Karen
>
------------------------------
Date: Wed, 15 Aug 2001 10:32:16 -0400
From: pamrudd@mindspring.com
Subject: Re: [CH] question for a big brain
Mike S <mike@dmfarms.com> wrote:
>We will never "inflict catastrophic damage to a
>significant portion of the
>environment". Why? We simply are not powerful enough.
Right.
And the President did Not! have Sex! with That Woman!
Pam
------------------------------
Date: Wed, 15 Aug 2001 12:27:08 -0400
From: "jocelyn berg" <dygurkem@hotmail.com>
Subject: Re: [CH] question for a big brain
>Sure! Let's inflict catastrophic damage to a significant
>portion of our environment just for funsies! Bonus points
>to the first person to set off a world wide extinction event!
I think it's pretty weird to think that a pepper could cause our death and
take over the world, leaving us as slaves and weak like never before. Surely
we don't have the power to resist such a powerfull enemy, but maby just
digging the plants and burning them will do the thing!!!
Also, it's funny to call those things funsies. What I said is one, that I
know. But what about a new type of rice that produces vitamin A . It would
help the life of millions in small poor contries, but we surely wouldn't
want to take the chance to see a better rice take over the world, so lets
just watch the poor people die...
BTW, this type of rice as already been created by adding two genes to the
plant. It's safe, it works. Because of green peace, this rice cannot be
produced ( they said WE didn't needed that type of rice since we already
have a good one and other ways to get vitamin A ).
There are also genes modification for the benefict of environment. They
change a gene in pigs which makes their "crap" none toxic for the rivers.
Such a thing will probably be rejected again.
We also have to know that a gene modification only adds, remove a couple of
genes. We don't say a thing when we cross two types of plants together, like
some of us talk about doing with their peppers. It's funny cause this action
changes thousands of genes at random, but since it wasn't made under the
plastic outfit, it's no problem.
So maybe gene modification ain't just little funsies that we do during the
weekends! Maybe we're not investing millions of dollars to have a little fun
during our pass time!
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------------------------------
End of Chile-Heads Digest V8 #405
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