This was responded to off-list, where such garbage belongs. If you'd like to see a copy of a fairly restrained flame I'll send one to those who request. carp On Fri, 20 Dec 2002, xtremely.fast wrote: > > Not real sure if there was a drift there or not. More like the rants and > raves of a very up-tight individual about to go over the edge. I, for one, > don't mind an ocassional off topic subject being brought up and passed > around. Kinda keeps the list from going stale. If all you ever did was > talk chile, chile, chile the list would sooner of later become very boreing > and eventualitly you would cover ever possible topic and would have nothing > to talk about. Now I'm sure that all of you have a computer or you wouldn't > be on this list and all computers, no matter if they are PC's or Mac's have > one thing in common. They have the ole DELETE KEY. My advice to you, my > dancewithcarp friend, is to take a few chill pills and use your DELETE KEY a > little more. If what you say is true, and if hitting the DELETE KEY is > takeing up time and makeing the difference between whether you get any sleep > or not I would suggest that you look into trying to get a grip and maybe > getting a real life. When you posted your complaint to this list you > lowered yourself to the same leval as the ones that you were complaining > about. You rambled on about working two jobs and not having time and all > that and never said not narry one word about chiles yourowndamnself. Now I > wonder who is off topic now Seinor carp. And now...............to keep my > post on the up and up, I will submit the following: > > Eddie > retired, that says it all.................... > > Habanero Jelly > > jellys/jam > > 3 large red or orange bell peppers (dependi; ng on what color you want > finished product to be) > 12 fresh habanero peppers > 1-1/2 c. apple cider vinegar > 7 c sugar > 2 pkg/ liquid pectin (certo) > > 1.) Remove seed and stems (why does that sound so familiar?) and > membranes from bell peppers. Chjop in to food processor-sized chunks. > > 2.) Put bell peppers, habaneros, vinegar through a food processor and > puree until smooth. > > 3.) Combine this mixture with all the sugar in a non-corrosive pan. > > 4.) Bring to a boil, stiring frequently. You can add a tsp. or so of > margarine to helpkeep the foaming down. Reduce heat and simmer for 5 > minutes. > > 5.) Add pectin and bring back to a FULL ROLLING BOIL (must keep boiling > in spite of stirring). Once this point is reached, continue to boil for > exactly 1 minute. > > 6.) Ladle in to clean 1/2 pt. jars (leave the pulp in...it's prettier > and much more intereating. I guess this makes it jam instead of > jelly). Cap with clean disks and rings. Turn upside down for 5 minutes > then turn back over. Should seal within a few hours. Should gel within > 24 hours. > > ---------------------------------------------------------------------------- > ------ > Subject: Re: [CH] Two matters > > > > At 04:10 PM 12/19/2002 -0600, Cuchulain Libby wrote: > > > > >This came up on the bbq list and my thinking is lurkers have no rights. > If > > >you're a poster, post. If you're a non-poster than don't bitch about the > > >posts. > > > > Okay, I've *had* it with this whole dumb-arsed conversation. But this > post > > is simply too much. Maybe some of us wirk two jobs and don't have time > to > > post drivel and even the few seconds it takes to delete it is the > > difference between getting enough sleep or not. Maybe some of us > > subscribed to this list to share in an affection or affliction for > > peppers. Maybe some of us just don't feel like we can add much to the > > really informed people's posts. > > > > But ALL of us have rights. And we ALL subscribed to a list about > > chile-peppers and not some list about inane political comments from people > > whom we don't know who never seem to post about chiles. > > > > Does anyone here NOT get my drift? > > > > > > > > carp >