[CH] Chile-Heads Digest V8 #404
Chile-Heads Digest (owner-chile-heads-digest@globalgarden.com)
Mon, 13 Aug 2001 22:01:35 -0700
Chile-Heads Digest Monday, August 13 2001 Volume 08 : Number 404
In this issue:
Re: [CH] CH Inexpensive PH meter
Re: [CH] CH Inexpensive PH meter
Re: [CH] This evening's meal...
RE: [CH] Just when I thought I'd seen it all
Re: [CH] Hot Stuff at Charlie Brown's Steakhouse
[CH] Eggplants
[CH] decisions, decisions
[CH] K-D OT: decisions, decisions
Re: [CH] decisions, decisions
Re: [CH] decisions, decisions
Re: [CH] Hot Stuff at Charlie Brown's Steakhouse
Re: [CH] K-D OT: decisions, decisions
[CH] Chile Powder Travel Containers
Re: [CH] Hot Spot Help
Re: [CH] Hot Spot Help
Re: [CH] Hot Spot Help
Re: [CH] Hot Spot Help
Re: [CH] Chile Powder Travel Containers
Re: [CH] onion
Re: [CH] Chile Powder Travel Containers
[CH] slow mail
[CH] Tonight's Dinner - Shrimp Cakes
[CH] question for a big brain
Re: [CH] question for a big brain
Re: [CH] Just when I thought I'd seen it all
Re: Fw: [CH] wasabi again/Metric Conversion
Re: [CH] decisions, decisions
Re: [CH] question for a big brain
Re: [CH] question for a big brain
Re: [CH] question for a big brain
Re: [CH] polyacrilimide granules
[CH] You can never go wrong with Sichuan Eggplant
[CH] another Chinese spicy eggplant
[CH] Why aren't they HOT??
RE: [CH] Rocoto and Cherry peppers
----------------------------------------------------------------------
Date: Mon, 13 Aug 2001 10:34:18 -0400 (EDT)
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: Re: [CH] CH Inexpensive PH meter
Quoting "Scates, Dannie" <dannies@aiinet.com>:
> Also I would like to learn how to relate PH to Percentage of acetic
> acid, as
> in vinegar.
> Thank You
> Dannie
>
At first glance, it would seem relatively simple to convert pH into percent
acetic acid, because acetic is a monoprotic acid. Thus, the pH equation is
easily solvable using a spreadsheet (i.e., it is a third-order polynomial).
However, if one reconsiders, this problem becomes deceptively nontrivial....
The reason is that there will be a significant number of additional reactions
occurring during the cooking process. So, there will be lots of other ions
floating around in your vegetable-vinegar soup. You can get a close
approximation using analytical methods, but to really ground-truth your acetic
acid content, you would need a gas chromatograph (and then, assume no secondary
reactions with the acetate ion during canning).
Reply off-list if you are interested in the analytical approximation.
Matt
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------------------------------
Date: Mon, 13 Aug 2001 10:36:32 -0400 (EDT)
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: Re: [CH] CH Inexpensive PH meter
Quoting Robert Farr <rbfarr@erols.com>:
> Dannie:
>
> Try the Cole-Parmer pH meter - last year, about $109.
>
> That's the cheapest best meter you're going to find. You'll also have
> to invest in pH buffers to calibrate the meter. A couple pouchs will
> come w/ the meter; you'll need to buy more after about a year.
>
I'm not familiar with the C-P meter, but make sure you get one with a two-point
calibration (slope and intercept) as the are SIGNIFICANTLY more accurate and
reliable....
Matt
- -------------------------------------------------
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------------------------------
Date: Mon, 13 Aug 2001 10:51:57 -0400 (EDT)
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: Re: [CH] This evening's meal...
Quoting Pam Rudd <pamrudd@mindspring.com>:
> At 08:57 PM 08/09/2001 -0500, Michelle DeWitt wrote:
> > so I learned an awesome thing
> >tonight and that is: polenta, grits and cornmeal are the same
> thing!!!
>
> Ah...no.
>
> Grits and cornmeal are *not* the same thing. Whether
> polenta is cornmeal or grits seems to depend on what
> part of Europe you're from, or at least that's what I gather
> from the European grad students here at the university.
>
> Pam
Corn is treated with lime prior to grinding in order to make grits. Not so
with cornmeal or polenta. Polenta is generally a different grind of corn than
is meal, and the "heart" is usually removed from the kernal for polenta
(aesthetics only). But, yes, all three may often be used interchangably....
Matt
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------------------------------
Date: Mon, 13 Aug 2001 14:59:02 -0000
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
Subject: RE: [CH] Just when I thought I'd seen it all
> ...one try and you'll switch to Placenta Plus!..."
> ack.
> no placenta on this redneck-a's hair, please, regardless of the chile
> content :)
> "...this ain't helping my oatmeal go down any easier..."
Gee, rael, weren't you the one saying anything is edible if
suitably deep fried? Maybe you remember the old SNL skit
about the product Placenta Helper (like hamburger helper).
I do have a picture I downloaded off the net showing the
anatomy of a chile where it refers to the ribs that the seeds
are attached to as the placenta. That wouldn't be so bad,
would it?
Scott... KCK
------------------------------
Date: Mon, 13 Aug 2001 11:10:14 -0400 (EDT)
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
Subject: Re: [CH] Hot Stuff at Charlie Brown's Steakhouse
Quoting =Mark <mstevens@exit109.com>:
> At 05:08 PM 8/11/01 -0400, RisaG wrote:
> >My DH had a steak and thought it would be better with some hot sauce.
Sorry for the ignorance -- what is DH?
- -------------------------------------------------
Sent through Cyberbuzz- A Server for the Students
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------------------------------
Date: Mon, 13 Aug 2001 10:23:49 -0600
From: Rob Solarion <solarion@1starnet.com>
Subject: [CH] Eggplants
Good Morning. Eggplants are one of my favorite foods, although I rarely
get around to cooking them. However, I have a wonderful recipe for a
Moroccan or Algerian eggplant "stew" (of sorts). I'll look it up and send
it along later.
There is an old saying in North Africa that one can tell how rich a man is
by how much olive oil he puts on his eggplant. I'm not "rich", but I
certainly put a lot more olive oil than most recipes call for, since
eggplant can soak up the olive oil like crazy!
Regards, Rob
------------------------------
Date: Mon, 13 Aug 2001 15:38:31 -0000
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
Subject: [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,
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
------------------------------
Date: Mon, 13 Aug 2001 16:09:19
From: "Alex Silbajoris" <asilbajo@hotmail.com>
Subject: [CH] K-D OT: decisions, decisions
>From: "Parkhurst, Scott Contractor" <PARKHURS@LEAVENWORTH.ARMY.MIL>
>I have no
>intention of ordering from them due to their marketing tactics,
>but how should I respond, if at all?
I never know what I might find
on any day I go online.
I used to get in quite a huff
while wading through unwanted stuff.
But then I changed the man I am
the day I answered all my spam.
Now every time I check my box,
I load up on fantastic stocks.
I'll gladly say I felt no loss
when, with a smile, I fired my boss.
With just one click, the best thing yet,
I freed myself of all my debt.
I have, by paying a few small fees,
ten university degrees.
Now that I'm losing all this weight,
I'm sure, someday, I'll get a date.
Instead of going to see some show,
I spy on everyone I know.
(That's easy, since I have in hand
this nifty wireless video cam.)
I spend my evenings viewing screens
of barely legal horny teens.
And with a little credit charge
Whoopee! My penis was enlarged!
Meanwhile these shots of Brittney Spears
should be enough to last for years.
And so I lead this online life,
my monitor is now my wife.
It has become my greatest dream
to launch my own get-rich-quick scheme.
And if you think you might get missed,
relax, you're on my e-mail list.
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
------------------------------
Date: Mon, 13 Aug 2001 12:18:20 -0400
From: "Gary Belinger" <yesgaz@itcanada.com>
Subject: Re: [CH] decisions, decisions
Put my name onto your complaint to them although then you would be giving
your personal email address to these guys instead of just getting it from
the list. Maybe they figure if they get 1 out of 10 people who don't care
if it was spam interested in their product, it was worth any outraged
replies filled with righteous indignation. FWIW, I won't be ordering
anything from them either.
Probably the best was to express your indignation. Hit delete button post
haste.
Gary Bellinger
>
> 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
------------------------------
Date: Mon, 13 Aug 2001 12:13:27 -0400
From: Ed Johnson <ejohnso1@maine.rr.com>
Subject: Re: [CH] decisions, decisions
I just forwarded the Dhidow spam to SpamCop
(spamcop@spamcop.net).
....Ed....
"Parkhurst, Scott Contractor" 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
------------------------------
Date: Mon, 13 Aug 2001 09:27:14 -0700
From: Doug Irvine <dougandmarie@home.com>
Subject: Re: [CH] Hot Stuff at Charlie Brown's Steakhouse
DH is RisaG's Dear Hubby.....whom I designated somewhat differently to
her the other day! You may ask her why :-) Doug in BC
"T. Matthew Evans" wrote:
>
> Quoting =Mark <mstevens@exit109.com>:
>
> > At 05:08 PM 8/11/01 -0400, RisaG wrote:
> > >My DH had a steak and thought it would be better with some hot sauce.
>
> Sorry for the ignorance -- what is DH?
>
> -------------------------------------------------
> Sent through Cyberbuzz- A Server for the Students
> http://cyberbuzz.gatech.edu/
------------------------------
Date: Mon, 13 Aug 2001 18:36:02 +0200
From: "Kristofer Blennow" <kristofer@blennow.se>
Subject: Re: [CH] K-D OT: decisions, decisions
All rise! Let's hear it for Alex - Mighty, perfect rhythm and rhyme -
Clap... CLap.. CLAp, CLAP!, CLAPCLAPPAPPAPPAPPAPPpppp...!!!!!!
Humbly,
Kris /intended original "spam" reply withheld
On 13 Aug 01, Alex Silbajoris wrote:
> I never know what I might find
> on any day I go online.
> I used to get in quite a huff
> while wading through unwanted stuff.
> But then I changed the man I am
> the day I answered all my spam.
>
> Now every time I check my box,
> I load up on fantastic stocks.
> I'll gladly say I felt no loss
> when, with a smile, I fired my boss.
> With just one click, the best thing yet,
> I freed myself of all my debt.
>
> I have, by paying a few small fees,
> ten university degrees.
> Now that I'm losing all this weight,
> I'm sure, someday, I'll get a date.
> Instead of going to see some show,
> I spy on everyone I know.
> (That's easy, since I have in hand
> this nifty wireless video cam.)
>
> I spend my evenings viewing screens
> of barely legal horny teens.
> And with a little credit charge
> Whoopee! My penis was enlarged!
> Meanwhile these shots of Brittney Spears
> should be enough to last for years.
>
> And so I lead this online life,
> my monitor is now my wife.
> It has become my greatest dream
> to launch my own get-rich-quick scheme.
> And if you think you might get missed,
> relax, you're on my e-mail list.
------------------------------
Date: Mon, 13 Aug 2001 12:41:06 -0400
From: Uncle Steve <UncleSteve@usHOTstuff.com>
Subject: [CH] Chile Powder Travel Containers
Two years ago, I ordered several hundred small Tupperware salt & pepper travel
containers from a dealer friend in Texas. You don't find them in any catalog,
because they are given out as party favors. They make a great pocket size
travel container to carry your favorite Chile powers in. I offered them to list
members and was sold out in less than a week. Problem was I could not get them
any more. Well, I have found a new source! Going to limit to one this time and
only filled with Habanero Chile.
Any Chile-Head that would like one just needs to send in $2.00 and there
address. The container will arrive already filled with Chile powders! One side
filled with hickory smoked-dried Red Savina Habanero powder and the other with
plain Red Savina Habanero powder.
Price includes postage, shipping & handling. This is not a get rich quick
project, just want to share the heat and recover the postage and cost.
mail to:
Uncle Steve's HOT Stuff
73 Caisson Road
Fredericksburg, VA 22405-3602
Enjoy the heat,
Steve
~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~
Uncle Steve's HOT Stuff
Anything & Everything about Chiles
http://usHOTstuff.com/
FREE HOT Stuff Give-A-Way
http://usHOTstuff.com/GiveAway.htm
~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~
------------------------------
Date: Mon, 13 Aug 2001 17:28:57 -0500
From: tucker <tucker@ticon.net>
Subject: Re: [CH] Hot Spot Help
Dave Anderson wrote:
> The problem is that would be about a 400 mile cab ride since
> Burbank is near Los Angeles and San Mateo is near San
> Francisco:-)
Ooops. Shoulda' read more messages before replying to Robert.
Robert, never mind the question about the distance then I guess. Even if we
could afford the ride, I doubt we'd want to sit in the cab that long...
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Mon, 13 Aug 2001 15:38:53 -0700
From: Robert A Reed <rob.rd@juno.com>
Subject: Re: [CH] Hot Spot Help
sorry but I read Burbank as Burlingame
On Mon, 13 Aug 2001 17:28:57 -0500 tucker <tucker@ticon.net> writes:
> Dave Anderson wrote:
>
> > The problem is that would be about a 400 mile cab ride since
> > Burbank is near Los Angeles and San Mateo is near San
> > Francisco:-)
>
> Ooops. Shoulda' read more messages before replying to Robert.
>
> Robert, never mind the question about the distance then I guess.
> Even if we
> could afford the ride, I doubt we'd want to sit in the cab that
> long...
>
>
>
> --
> Erich
> C-H # 2099
> Silver Glen American Shorthairs
> www.worzellaphoto.com/pets/index.htm
>
>
------------------------------
Date: Mon, 13 Aug 2001 15:46:22 -0700
From: "Joan Sullivan R.Ph." <Joan@adobedrug.com>
Subject: Re: [CH] Hot Spot Help
It would be quite a ride from Burbank to San Mateo...probably close to 300
miles. As most Northern Californians say, "Burbank is somewhere down by
L.A." & San Mateo is near the San Francisco International Airport.
Joan
> From: Robert A Reed <rob.rd@juno.com>
> Reply-To: Robert A Reed <rob.rd@juno.com>
> Date: Sun, 12 Aug 2001 18:26:01 -0700
> To: tucker@ticon.net
> Cc: Chile-Heads@globalgarden.com
> Subject: Re: [CH] Hot Spot Help
>
> I've mentioned this one before but you might try going to the Prince of
> Wales pub in san mateo
> and try the HABANERO HAMBUGER you even get the bumper sticker if you can
> eat it
> to get there fron the air port go south on 101 to the same exit as the
> san mateo bridge , only go west not east and the go south on Delaware
> then as you approach the fairgrounds entrance turn right and you will be
> right there
> it is quite an experience and you won't soon forget it.
>
>
> On Sun, 12 Aug 2001 18:20:53 -0500 tucker <tucker@ticon.net> writes:
>>
>>
>> Hey Heads,
>>
>> I guess it's finally my turn for this...
>>
>> Anyone out there aware of any C-H spots ("hot shops" are fine, in
>> addition to restaurants) located within a reasonable cab ride from
>> the
>> Burbank, CA airport? The wife and I will be out that way for a
>> convention in a couple of weeks, and we might have a little time to
>> kill.
>>
>> Please send any info direct, as I'm still behind in my list
>> message
>> reading due to a vacation in July, and a hectic work schedule. (I'm
>> on
>> the messages from late July at the moment; but I do scan them for
>> personal messages when I get around to downloading them from my
>> ISP.)
>>
>>
>> As always, TIA!
>>
>> --
>> Erich
>> C-H # 2099
>> Silver Glen American Shorthairs
>> www.worzellaphoto.com/pets/index.htm
>>
>>
>
------------------------------
Date: Mon, 13 Aug 2001 15:54:04 -0700
From: "Joan Sullivan R.Ph." <Joan@adobedrug.com>
Subject: Re: [CH] Hot Spot Help
It would be quite a ride from Burbank to San Mateo...probably close to 300
miles. As most Northern Californians say, "Burbank is somewhere down by
L.A." & San Mateo is near the San Francisco International Airport.
Joan
> From: Robert A Reed <rob.rd@juno.com>
> Reply-To: Robert A Reed <rob.rd@juno.com>
> Date: Sun, 12 Aug 2001 18:26:01 -0700
> To: tucker@ticon.net
> Cc: Chile-Heads@globalgarden.com
> Subject: Re: [CH] Hot Spot Help
>
> I've mentioned this one before but you might try going to the Prince of
> Wales pub in san mateo
> and try the HABANERO HAMBUGER you even get the bumper sticker if you can
> eat it
> to get there fron the air port go south on 101 to the same exit as the
> san mateo bridge , only go west not east and the go south on Delaware
> then as you approach the fairgrounds entrance turn right and you will be
> right there
> it is quite an experience and you won't soon forget it.
>
>
> On Sun, 12 Aug 2001 18:20:53 -0500 tucker <tucker@ticon.net> writes:
>>
>>
>> Hey Heads,
>>
>> I guess it's finally my turn for this...
>>
>> Anyone out there aware of any C-H spots ("hot shops" are fine, in
>> addition to restaurants) located within a reasonable cab ride from
>> the
>> Burbank, CA airport? The wife and I will be out that way for a
>> convention in a couple of weeks, and we might have a little time to
>> kill.
>>
>> Please send any info direct, as I'm still behind in my list
>> message
>> reading due to a vacation in July, and a hectic work schedule. (I'm
>> on
>> the messages from late July at the moment; but I do scan them for
>> personal messages when I get around to downloading them from my
>> ISP.)
>>
>>
>> As always, TIA!
>>
>> --
>> Erich
>> C-H # 2099
>> Silver Glen American Shorthairs
>> www.worzellaphoto.com/pets/index.htm
>>
>>
>
------------------------------
Date: Mon, 13 Aug 2001 18:23:42 -0500
From: Uncle_Dirty_Dave <xrated@ameritech.net>
Subject: Re: [CH] Chile Powder Travel Containers
Uncle Steve wrote:
>
> Two years ago, I ordered several hundred small Tupperware salt & pepper travel
> containers from a dealer friend in Texas. You don't find them in any catalog,
> because they are given out as party favors. They make a great pocket size
> travel container to carry your favorite Chile powers in. I offered them to list
> members and was sold out in less than a week. Problem was I could not get them
> any more. Well, I have found a new source! Going to limit to one this time and
> only filled with Habanero Chile.
> Any Chile-Head that would like one just needs to send in $2.00 and there
> address. The container will arrive already filled with Chile powders! One side
> filled with hickory smoked-dried Red Savina Habanero powder and the other with
> plain Red Savina Habanero powder.
> Price includes postage, shipping & handling. This is not a get rich quick
> project, just want to share the heat and recover the postage and cost.
> mail to:
> Uncle Steve's HOT Stuff
> 73 Caisson Road
> Fredericksburg, VA 22405-3602
Mine showed up in the snail today. Pretty spiffy. It came after lunch so
I haven't had a chance to try it yet.....
ENJOY!!!
- --------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
------------------------------
Date: Mon, 13 Aug 2001 18:47:06 -0500
From: tucker <tucker@ticon.net>
Subject: Re: [CH] onion
Doug Irvine wrote:
> ... As for Tiger Woods....he keeps hitting all those poor birdies, there
> aint gonna
> be any birdies left to nest in the trees of the golf courses...hope you
> like that recipe, Virginia, when you try it! Cheers, Doug in BC
And then there are those of us who would love to be hittin' birdies like
that, even if we are animal lovers at heart. ;-))) Maybe I should try
putting with a cherry pepper... Couldn't do much worse.
- --
Erich
C-H # 2099
Silver Glen American Shorthairs
www.worzellaphoto.com/pets/index.htm
------------------------------
Date: Mon, 13 Aug 2001 16:52:01 -0700
From: Robert A Reed <rob.rd@juno.com>
Subject: Re: [CH] Chile Powder Travel Containers
You can also use 35mm film canisters which camera stores have in
abundance . and they just want to get rid of them
On Mon, 13 Aug 2001 18:23:42 -0500 Uncle_Dirty_Dave
<xrated@ameritech.net> writes:
> Uncle Steve wrote:
> >
> > Two years ago, I ordered several hundred small Tupperware salt &
> pepper travel
> > containers from a dealer friend in Texas. You don't find them in
> any catalog,
> > because they are given out as party favors. They make a great
> pocket size
> > travel container to carry your favorite Chile powers in. I offered
> them to list
> > members and was sold out in less than a week. Problem was I could
> not get them
> > any more. Well, I have found a new source! Going to limit to one
> this time and
> > only filled with Habanero Chile.
>
> > Any Chile-Head that would like one just needs to send in $2.00 and
> there
> > address. The container will arrive already filled with Chile
> powders! One side
> > filled with hickory smoked-dried Red Savina Habanero powder and
> the other with
> > plain Red Savina Habanero powder.
>
> > Price includes postage, shipping & handling. This is not a get
> rich quick
> > project, just want to share the heat and recover the postage and
> cost.
>
> > mail to:
> > Uncle Steve's HOT Stuff
> > 73 Caisson Road
> > Fredericksburg, VA 22405-3602
>
> Mine showed up in the snail today. Pretty spiffy. It came after
> lunch so
> I haven't had a chance to try it yet.....
>
> ENJOY!!!
> --------
> UNCLE DIRTY DAVE'S KITCHEN --
> Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
------------------------------
Date: Mon, 13 Aug 2001 17:00:51 -0700
From: Doug Irvine <dougandmarie@home.com>
Subject: [CH] slow mail
It will be slow replies until August 25th. We is blowin the coop, untill
then....see, Jim, we DO get outta here, sometimes! Had our first red Hot
Portugal this morning, chopped up with ham in an omelette....not bad!
Cheers, Doug in BC
------------------------------
Date: Mon, 13 Aug 2001 20:28:15 -0400
From: "RisaG" <radiorlg@home.com>
Subject: [CH] Tonight's Dinner - Shrimp Cakes
I made these tonight, served with some spinach & rice that I put some feta
cheese into. It was really good.
I adapted this recipe from The Barefoot Contessa Cookbook, one of the best
books in the world. Such great recipes. Simple, basic yummy fare.
I used habanero sauce instead of the Tabasco. I'm sure you could substitute
a chile of some type for one of the bell peppers. I didn't because of DH.
* Exported from MasterCook *
Shrimp Cakes
Recipe By : RisaG
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
For cakes:
2 tbsp unsalted butter
2 tbsp olive oil
1 small red onion -- chopped small
1 stalk celery -- chopped small
1 small red bell pepper -- chopped small
1 small yellow bell pepper -- chopped small
1/4 cup cilantro -- chopped
1 tbsp capers -- drained
1/4 tsp habanero sauce
1/2 tsp worcestershire sauce
1 tsp Old Bay Seasoning
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb medium shrimp -- * see note
1/2 cup plain bread crumbs
1/2 cup reduced fat mayonnaise
2 tsp Jack Daniels mustard
1/2 cup egg substitute
For sauteing:
2 tbsp unsalted butter
1/8 cup olive oil
Preheat a large saute pan over medium-high heat. Place 2 tbsp butter, 1 tbsp
olive oil, onion, celery, peppers, cilantro, capers, hot sauce,
worcestershire sauce, Old Bay, salt and pepper and saute for approx 15-20
minutes until all vegetables are soft. Cool to room temperature.**
In a food processor, pulse the shrimp, on and off, until finely chopped. Add
to a large bowl. Add the bread crumbs, mayo, mustard and egg substitute. Mix
well. Cover and chill for about 1/2 hour (or in freezer for 15 minutes).
Shape into 8 large cakes.
Heat the butter and olive oil for frying over medium heat. Preheat large
saute pan over this heat. Add shrimp cakes and cook, 4-5 minutes on each
side, until browned. Drain on paper towels, keep warm in a 250°F oven, if
necessary.
Serve over pasta or soft grits (or polenta).
- - - - - - - - - - - - - - - - - -
Serving Ideas : over pasta or grits
NOTES : Risa's notes:
* I used large shrimp, so I used almost a pound.
** If you don't have a lot of time to refrigerate, freeze the mixture for
about 15 minutes. It should be cool enough to handle.
Also, You can form the shrimp cakes earlier and refrigerate them until
cooking time.
RisaG
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 21:07:19 -0400
From: "jocelyn berg" <dygurkem@hotmail.com>
Subject: [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
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
------------------------------
Date: Tue, 14 Aug 2001 11:44:49 +1000
From: Neale Yates <Neale.Yates@vu.edu.au>
Subject: Re: [CH] question for a big brain
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....
>
> Thanks
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
------------------------------
Date: Mon, 13 Aug 2001 21:49:49 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: [CH] Just when I thought I'd seen it all
<snippage>
>>elusive pink mascara.
<more snippage>
>
>ack.
>
>no placenta on this redneck-a's hair, please, regardless of the chile
>content :)
'Tis all snakeoil; at least placenta does no harm and does do
some good. And it's not like someone is standing there smacking
your head with fresh plucked placenta.
It's the pink mascara that scares me.
Pam
- ---
We are like genitals unto the gods; they play
with us for their amusement - Black Adder
------------------------------
Date: Mon, 13 Aug 2001 21:35:47 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: Fw: [CH] wasabi again/Metric Conversion
At 06:34 AM 08/13/2001 -0400, you wrote:
>Pam,
> Until we do here's a great Metric/US conversion site
>to bookmark: http://www.convert-me.com/en/
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
- ---
Never did like a potty mouth or potty fingers
and you DO seem to be a bit BEE-eye-ITCHY
-
eldenemartin@earthlink.net
------------------------------
Date: Mon, 13 Aug 2001 21:43:06 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: [CH] decisions, decisions
At 03:38 PM 08/13/2001 +0000, Parkhurst, Scott Contractor 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.
Gosh, you don't suppose they harvested email addresses
from this list do you?
As to what to do, complain to their ISP. As someone already
mentioned, Spamcop is a good way to go, or you can download
Trace <http://www.pc-help.org/trace.htm> and do it yourself.
If you're pro-active enough against spam, you get put on a list
of People That Should Not Be Spammed. It's a good list to be on.
Me, I don't get much spam anymore.
Pam
- ---
"Nobody can make you feel inferior without your permission."
- -Eleanor Roosevelt
------------------------------
Date: Mon, 13 Aug 2001 09:49:51 -0400
From: Mike S <mike@dmfarms.com>
Subject: Re: [CH] question for a big brain
Yes it is possible, but it probably would have to be done with gene
splicing, which would make the pepper or tomato a GMO, which is a very,
very dirty word these days.
At 09:07 PM 8/13/2001 -0400, you 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....
>
>Thanks
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
------------------------------
Date: Mon, 13 Aug 2001 22:01:57 -0400
From: Pam Rudd <pamrudd@mindspring.com>
Subject: Re: [CH] question for a big brain
At 11:44 AM 08/14/2001 +1000, Neale Yates wrote:
>Can't wait to hear what the neo-luddites have to say about this!
>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.
My guess is that it's a matter of supply and demand. If there was
enough demand for a hotter pepper, then someone would produce
one. However, R&D cost big bucks these days, and plant transgenics
are controversial. If there's no potential profit, there's no motivation to
do the research.
Pam
- ---
I support everyone's right to their beliefs. I just don't think those with
beliefs counter to mine should ask that I moderate my behaviour to satisfy
their beliefs (Julian Macassey).
------------------------------
Date: Tue, 14 Aug 2001 12:27:02 +1000
From: Neale Yates <Neale.Yates@vu.edu.au>
Subject: Re: [CH] question for a big brain
> My guess is that it's a matter of supply and demand. If there was
> enough demand for a hotter pepper, then someone would produce
> one.
Given the level of interest on this list regarding the probably mythical Indian
super pepper I would say that there would certainly be lots of buyers. I think it
would be an interesting acid test making chile-heads choose between growing 'the
hottest pepper in the world' and avoiding GMOs like the plague.
You are right of course that its unlikely to be commercially viable.
Neale
(fireworksfoods.com.au)
------------------------------
Date: Mon, 13 Aug 2001 22:45:02 -0400
From: "Paul Karpowicz" <hondamedic@mediaone.net>
Subject: Re: [CH] polyacrilimide granules
L.B.
Try this site:
http://www.conserving-water.com/docs/hydrosource.html
Scroll down to Specifications.
You also wrote:
"Working on some cheap hoop house ideas"
Made my first one this spring when my porch was overrun with seedlings
getting leggy & night time temps were still in the 40's. Stopped by Home
Depot to make sure I had the right name for the two materials needed. First
is CPVC pipe which is more flexible than PVC/ 1/2" X 10' sections are $1.74
each. Second is Clear Poly Sheeting in either 6 MIL or 4 MIL thickness in 10
foot wide by the length you need, 20/50/100 ft. lengths available & costs
from $6 to $25. Lastly is keeping hoops standing. My father-in-law is a
plumber & he supplied me with 18" lengths of 3/4" junk copper pipe that I
drove a foot into the ground at 24" intervals by 4' apart. That spacing
provided a 4' high hoop that I plan on putting back on this fall to try to
extend season. Other way to keep hoops up is rebar/didn't price that. Lastly
is the voice of experience. Believed the weatherman that it was going to be
"Mostly cloudy." so I didn't lift end flaps before heading off to work.
Returned home to find a blast furnace with 44 dead seedlings (had a temp
gauge in soil that read 84F/hate to think what temp inside was) & outside
air temp was only 72F.
44 replacement plants producing nicely,
Paul
- ----- Original Message -----
From: "Byron" <byronbromley@tellink.net>
To: <chile-heads@globalgarden.com>
Sent: Saturday, 11 August, 2001 9:17 AM
Subject: [CH] polyacrilimide granules
> Dave
>
> How about checking the label..
>
> Goggle search didn't like that spelling
>
> Nor did they like polyacrylamide
>
> An agi fact sheet search engine doesn't like either one.
>
> L.B.
>
>
>
------------------------------
Date: Mon, 13 Aug 2001 21:55:56 -0500
From: "peg wolfe" <sundevilpeg@hotmail.com>
Subject: [CH] You can never go wrong with Sichuan Eggplant
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....
Title: Eggplant Sichuan Style
Categories: Chinese
Yield: 4 servings
6 Chinese eggplants (about 1 1/2 pounds)
1 tb Soy sauce
1 tb Sugar
1/4 c Chicken stock
5 tb Peanut or corn oil, or more if needed
2 ts Peeled, grated fresh ginger
1 tb Minced garlic
1 ts Dried red chile flakes (or more, to taste)
1/4 c Peeled, chopped water chestnuts (preferably fresh)
3 Green onions, trimmed and chopped
1 1/2 tb Red wine vinegar
1 tb Asian sesame oil
1 tb Toasted sesame seeds, for garnish
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set aside.
Heat 2 tablespoons of the oil in a wide, flat skillet. When hot, add
half of the eggplant. Saute, stirring constantly until seared and
wilted, about 5 minutes. Remove to a plate. Cook remaining eggplant,
adding more oil if needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add remaining 1
tablespoon oil, the ginger, garlic and chile; cook gently but do not
brown. Add water chestnuts and half of the green onions; stir-fry for
5 seconds. Increase heat to high, add reserved soy sauce mixture and
the eggplant. Toss quickly over high heat until the sauce is reduced
and absorbed into eggplant, 1 to 2 minutes. Fold in vinegar and
sesame oil.
Remove to a serving dish. Top with remaining green onions
and sesame seeds.
Serve hot or cold.
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
------------------------------
Date: Mon, 13 Aug 2001 22:06:10 -0500
From: "peg wolfe" <sundevilpeg@hotmail.com>
Subject: [CH] another Chinese spicy eggplant
This one could take the top of your head off. Sooooooooooo good:
Spicy Eggplant
1 pound eggplant
2 cups oil
1/2 tablespoon minced garlic
1 tablespoon minced ginger
1/2 tablespoon shao-shin rice wine, dry sherry, or sake
1 tablespoon hot bean paste
1/2 tablespoon chili pepper paste
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon vinegar
2 tablespoons chopped scallion
1/2 cup stock
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon sesame oil
Peel eggplant and cut into 3/4 by 3/4 by 4-inch strips.
Heat oil in a wok until very hot. Deep-fry eggplant strips in hot oil for
about 1 minute or until the strips become soft. Remove eggplant from oil and
drain in strainer.
Set wok over a high flame. Pour in 2 tablespoons oil; when oil is hot, add
garlic and ginger and stir-fry for one minute. Add eggplant, wine, hot bean
paste, chili pepper paste, soy sauce, sugar, vinegar, chopped scallion, and
stock. Blend everything thoroughly and cook for 2 minutes. Add dissolved
cornstarch and cook until sauce becomes thick. Add sesame oil; transfer to
plate and serve.
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
------------------------------
Date: Mon, 13 Aug 2001 22:34:04 -0500
From: "Fixx's pal" <puddskissesfixx@home.com>
Subject: [CH] Why aren't they HOT??
Today the first of my habeneros were ripe so I tried making two different
salsa. For one mango I used 6 habs and I couldn't even taste the heat, I
was major bummed. Is it possible that some nutrient is missing from my
soil or something to give me cuz a whimpy pepper plant?????
fixette
------------------------------
Date: Mon, 13 Aug 2001 21:59:55 -0700
From: "Mary & Riley" <uGuys@ChileGarden.com>
Subject: RE: [CH] Rocoto and Cherry peppers
Poet,
Didn't see anyone answer you.
> Hi... I've never had a rocoto pepper, to me they look like cherry
> peppers... I am a serrano and habanero eater... don't really like
They are _not_ cherry peppers. They're fleshy and tasty and hot. One
of my favorites. Also seem bit of a challenge to grow, at least in S.
Calif, due in part to the heat. 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.
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.
Try them. You'll like them.
hth,
Riley
------------------------------
End of Chile-Heads Digest V8 #404
*********************************
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