RE: [CH] RE: Sambal
Mary & Riley (uGuys@ChileGarden.com)
Thu, 27 Sep 2001 14:06:30 -0700
> Sujatha Matsuno
> --- Mary & Riley <uGuys@ChileGarden.com> wrote:
> >
> >
> > What do you mean by "green chile"? The stew made
> The unripe chiles on my plants.
> In Malaysian Chinese restaurants we were
> served pickled sliced green chiles (like the green
> jals here) as condiments.
>
> su
>
Aha! You mean green chiles! So sneaky to say what you mean! ;-)
Mary made some pickled chiles, both green and red, of the Thai and/or
cayenne type that are great. She's not around right now and didn't
write it down, but Mary-Anne recently posted something similar that I
saved. Not in Mastercook, tho. Bad Mary-Anne! Also, she doesn't say
but I assume everything's in vinegar.
Think Mary used rice vinegar and sliced them crosswise.
Riley
From: owner-chile-heads@globalgarden.com on behalf of Shantihhh@aol.com
Sent: Tuesday, August 21, 2001 7:13 PM
To: chile-heads@globalgarden.com
Subject: [CH] Thai Dragons
<< I live in Sweden and only get one harvest per year, so I?d like to be
able
to keep what I cook up for a long time ... >>
Jens,
I love Thai Dragons and grow several plants every year and even buy
extras.
Last year I decided to pickle them w/lemon slices, bay leaves, pickling
spices and garlic---well they are awesome! I only did 3 jars and this
year
will do a dozen. I kept them in the back of the top shelf of the frig
to
cure them for a while. My kids are crazed for them for cooking and just
plain eating!
I also do the chop them up and put into honey, also whole in Sherry all
good
for sauces.
Mary-Anne