Re: [CH] The Bay Area Red Savana Order
Art Pierce (pierces@cruzio.com)
Fri, 15 Oct 1999 01:35:00 -0700
Dear Dande Lurker Hirschi
{You say savana we say savina let's call the whole thing nitpickin' off.}
>Now... what to cook?
Cooking with Chile Peppers
http://easyweb.easynet.co.uk/~gcaselton/chile/cooking.html
>I'm thinking of doing a carrot cake with a few Savanas
>--any suggestions on how many to use as a starting point?
[Nice hat:
http://forsite.net/chrogues/gallery/rogues5.htm ]
You might start by varying this recipe from the same URL:
"3 c flour
1 c liquid
yadda yadda
plus
2 ounces (or more/less) ground dried Red Savina Habanero"
[which is probably 8 ounces (more or less - CMA) fresh savinas
and ~6 ounces less liquid - you know how bread dough's
supposed to feel when it's perfectly kneadable - use gloves -
neither too dry nor too wet].
In detail:
THE BREAD (Jim Campbell's Bread)
http://easyweb.easynet.co.uk/~gcaselton/chile/cooking.html
Betsy Couch has more recipes here:
http://www.kitchenlink.com/cgi/public_frames?page=rcphot
>If I get really daring (or is that suicidal) I'm going to try a few savana
>poppers... I'll post details if I survive :)
The 'good' news is, so far, even with my Ouija board, I haven't yet heard from anyone that hasn't :) The 'bad' news is if you don't
have those ER paddles handy, it's probably better to gradually build a tolerance to capsaicin over the years: "In the case of
ventricular fibrillation, there is approximately a 10% decline in a patient's chance of survival with each passing minute.
Defibrillation delayed longer than 10 to 12 minutes yields a virtual zero probability of survival." Party hearty.