RE: [CH] grinding chiles
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Tue, 19 Oct 1999 07:14:05 -0700
No, you wouldn't get a leathery pod floating on top - the pickling juices
will reconstitute it
BTW - I keep crushed peppers in my freezer and pour a little [at a time]
into a smaller jar I keep close by the stove - I found out the hard way to
keep my distance [and to hold my breath & exhale] when doing the procedure -
this small amount of movement can generate "fumes" that can get in your
eyes. . .
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com>
Phone: 408-756-5432
[or] Fax: 408-756-0912
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From: Alex Silbajoris[SMTP:72163.1353@compuserve.com]
Sent: Tuesday, October 19, 1999 6:07 AM
To: Chile Heads
Subject: [CH] grinding chiles
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"