Re: [CH] grinding chiles

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I've used whole dried chile pods in pickling often. Sometime you do end us
with a leathery pod floating on the top but it still adds flavor.

Michelle in KC

Alex Silbajoris wrote:
> 
> 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"

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