Re: [CH] Kneecapped
Perry C. Abernethy (pcabernethy@comcast.net)
Sat, 21 Jun 2003 09:06:44 -0600
Can you get "emu oil" in UK? It is a deep penetrating oil now used in
capiscum rubs. You might try using it in Bill Jernigans recipe. PerryA
----- Original Message -----
From: "Walter Spencer" <g0tuj@g0tuj.karoo.co.uk>
To: "C H" <chile-heads@globalgarden.com>
Sent: Friday, June 20, 2003 11:55 PM
Subject: Re: [CH] Kneecapped
> Hi you lovely CH's. Yikes! With all the input to my question about Hab
based
> pain killers, I am kind of swamped. Sure thing I shall have a go and
see
> what comes up. Sadly Capsaicin Cream is not available here in the UK,
only
> on a Doctors prescription and they don't seem to want to hand any of
them
> things out these days.
> But Habs are plentiful and thats a blessing. Thanks again to every one
who
> wrote in, even that 'Lurker' KnoxBill Jernigan. Y'all are the 'Hottest
> Family' anyone could ever want. Walt. CH#2218. An old Chile-Head from
the
> old country.
>
> From: "KnoxBill Jernigan" <billjernigan@iqonline.net>
> > hi, walter...i'm a mostly lurker, but read every post... just don't
speak
> up very often... attached is a recipe for a homemade cap cream that
> works...you can cut down the quantities if you don't have that many
habs,
> and i'm
> sure you could substitute any chiles you have...good luck, and yes,
it does
> work!...just don't rub your eyes... (grin)
>
> > Homemade Capsaicin Cream Yield about 32 ounces
> >
> > 1 pound fully ripe Habanero peppers or any Capsicum Chinense. 1
quart
> glycerine or mineral oil (inert oil)
> > 3 ounces paraffin or beeswax, broken Steam the peppers with 2 to 3
> tablespoons of water in a tightly closed plastic bag in a microwave
for 3 to
> 4 minutes until the stems pull off easily, or use a conventional
method.
> Drain thoroughly, remove the stems, and chop with the seeds. Put the
oil in
> a heavy, deep pan, and add the
> chopped peppers. Bring to a boil; then reduce heat, cover, and simmer
over
> low heat for 4 hours; repeat this procedure two more times (12 hours
> cooking). Strain through a metal strainer, pressing the pulp with a
wooden
> spoon. Discard pulp residue from strainer. Puree the oil and strained
pulp
> in a blender. Strain once more through a fine metal strainer lined
with one
> ply of facial tissue, or through muslin or nylon hose. Return to a
clean
> pan. Add the paraffin and melt carefully over low heat, stirring until
> completely blended. Cool slightly and pour into small, wide-mouth,
lidded
> containers such as plastic pill bottles. Because of the long cooking
time,
> it is good to make this amount.
> >
> > NOTE: This pepper pulp in this mixture will become very dark, but
the
> mixture will lighten after straining. You may also experience coughing
and
> sneezing during cooking. This ointment is quite greasy."
>
>