Re: [CH] HOME MADE STUFFED OLIVES
Doug Irvine (dougandmarie@shaw.ca)
Sun, 10 Feb 2002 07:30:34 -0800
WOW....look out fer ItalianScandinavians! Sandy musta thought the list
was gittin tame, eh Rael? That should make for an interesting thread!!
Cheers, Doug in BC
On Sunday, February 10, 2002, at 05:06 AM, Sandy Olson wrote:
> Well, Fred...my virgin tongue (heads up you knuckle draggers) has never
> been
> exposed to pepper extract since I tend to value the taste buds that
> reside
> there and wouldn't know how to grow more. So, I have no first-hand
> experience with adding it to anything. The olives are so darn good
> just as
> they are I have followed Scott's recipe religiously. I would think,
> however, that any type of good pepper sauce, hot or not, would enhance
> the
> flavor but how it would mix with the regular olive brine is anyone's
> guess.
> Since the brine is high in vinegar it might make the hot sauce too sour.
>
> I found another dry olive recipe that has you take the olives out of the
> brine, re-stuff them with pepper or garlic and roll them in a dry mix of
> ground peppers. Then you pack them back into the jars and refrigerate
> for a
> couple of weeks before eating. I haven't tried these but they do sound
> interesting.
>
> SandyO
> CH #1146 of the moderate persuasion, headed for the fridge
>
>