[CH] Newbie habanero question
Tee Bear (traderbear@thehitchingpost.com)
Sat, 27 Oct 2001 18:46:01 -0400
Hi everyone,
Newbie here. Happy to found your list, though, as I told Mary-Anne on
another list, I am really just a wanna-be chilehead. Mouth craves, but
tummy says no way. That's what I get for abusing it for years while
telling everyone "I have an iron stomach." Pay the piper time finally
arrived. LOL. Have to trim the heat, but I cannot completely resist
chiles -- I know you understand!
Am only beginning to cook with (and thus buy) chiles. Bought a handful
of habaneros (mixed yellow-orange red) at local grocer last night.
Left them in the plastic bag, unrefrigerated overnight. Opened the bag
just now and I see the red one has mold on bottom. The orange one is
more dimply and lightly spotted than the yellows. Could you tell me
how to tell if the habs are okay? I just grabbed them fairly
indiscriminately at store as I had no idea how to choose "good" ones.
Should I have refrigerated them? I want to try my hand at the
Habernero Lime Cheesecake recipe.
I also picked up a few serranos and a couple of what I believe are red
anaheims. The red ones weren't labelled but they were shaped like the
green anaheims. I just decided to buy them and figure out what to do
with them.
Tee