RE: [CH] Cooking Question

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Cameron Begg: "Re: [CH] Chile Haggis V8 #620"
• Previous message: The Lash: "[CH] Intoxication WAS The Secret is Out!"
• In reply to: The Lash: "RE: [CH] Cooking Question"

I typically refrigerate them -- one can't be too careful with an anaerobic
environment.

I continually come up with new used for these oils -- salad dressings,
marinades, brush on veggies before grilling, stir-fry....the list goes on
and on.  My favorite is tangerine with dried, crushed Tabasco chile.

Matt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Geosystems Group
School of Civil and Environmental Engineering
Georgia Institute of Technology
Atlanta, Georgia 30332-0355
URL:  www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of The Lash
Sent: Monday, December 09, 2002 1:14 PM
To: chile-heads@globalgarden.com
Subject: RE: [CH] Cooking Question


At 11:36 AM 12/9/2002 -0500, you wrote:
>These oils are quite hot and taste very intensely of citrus.


Oh man that's a GREAT idea- thank you for posting it. Do these keep well on
the shelf, or do you refrigerate them?


Rob K
http://www.thelash.com
Celtic Mayhem From America

• Next message: Cameron Begg: "Re: [CH] Chile Haggis V8 #620"
• Previous message: The Lash: "[CH] Intoxication WAS The Secret is Out!"
• In reply to: The Lash: "RE: [CH] Cooking Question"