[CH] Oven drying (was hiya)
Alex Silbajoris (72163.1353@compuserve.com)
Wed, 1 Dec 1999 18:03:33 -0500
Pods,
Yes, the slow, low oven approach works well. I did it with an electric
oven set down to 200 or so.
It makes the house smell like whatever peppers you have in there. I love
to be in a home permeated with the aroma of habs, it ought to be the
incense of the TCS rituals. Once I attended a dinner party at which the
menu was entirely from a habanero cookbook (by DeWitt? Right? I've seen
it but I can't cite the title, I want it). The whole townhouse smelled of
habs along with various other Indo-Asian spice aromas.
Another time was visiting James the Elder at his home, during my 1998 hab
field gleaning. He had some large dehydrators running in the basement, and
the aroma rose through the whole house. It was odd to chat around a big
dinner table with a lot of other people because while the whole scene
looked like any family anywhere, the aroma of the event was all hab.
This year I oven-roasted a bunch of red habs from Jim's field overnight,
and the aroma filled the apartment - that distinctly red hab aroma. Sigh.
It was so nice to slumber through the night, sometimes half-awakening to
that red-a-roma.
"Mmmmmmmm, habzzzzzzzzzzzzzz..."
Since I also love the aroma of a pot of baked beans cooking overnight, I
see no reason why I shouldn't combine the two.
Alex Silbajoris 72163.1353@compuserve.com
Still imagining Jim doing that Martha test