[CH] grinding chiles
Alex Silbajoris (72163.1353@compuserve.com)
Tue, 19 Oct 1999 09:06:36 -0400
Sharen wrote:
. . .and, you don't have the fumes burning your eyes (unless you grind
downwind. . .)
Hey, the first person to perfect the radio-controlled chile grinder is
going to make a fortune! Or, for the high end of the market, maybe
something more like one of those remote-controlled bomb neutralizing
robots.
These days I'm leafing through the Ball company canning book, scanning for
recipes using what's coming from our garden now. I see a few recipes
calling for optional whole dried chiles - I'd never thought of putting a
dried chile into a pickling mix. I always thought drying was a way to save
them in itself, but maybe that's exactly how it is that you might have them
available in place of fresh when you're pickling. So I wonder what you
get, a leathery pod floating on the top of the mix?
Alex Silbajoris 72163.1353@compuserve.com
packing pickled peppers:
"the Wall of Ball"