Re: [gardeners] Yes, frost!
Marc Winterburn (gardeners@globalgarden.com)
Wed, 6 Nov 2002 22:30:57 +0800
Thanks for the info George, What are your favorite chilli varieties. I will
search on Google for the newsgroup you suggested. Thankyou I would
appreciate hearing your hot sauce methods. Gee I won't forget Friday night
Bourbon Street. That was a fun night. I couldn't do it too often though.
----- Original Message -----
From: George Shirley <gshirl@bellsouth.net>
To: <gardeners@globalgarden.com>
Sent: Wednesday, November 06, 2002 10:18 PM
Subject: Re: [gardeners] Yes, frost!
> No secret to Cajun cooking at all Marc. I live in Louisiana and can tell
> you it's just the spices and herbs used. Most of it is cayenne pepper,
> black pepper, and something called Gumbo file' which is ground up
> sassafras tree leaves. The roux is the secret to most dishes, a couple
> of tablespoons of oil, a couple of tablespoons or more of flour and keep
> stirring until the stuff gets dark enough to suit you and then it can be
> used to thicken a gumbo, an etouffee, etc. The Trinity of Cajun cooking
> is chopped bell pepper, chopped onion, and chopped celery, lightly
> sauteed and used as a base for other dishes.
>
> I make hot sauce here at the house just for consumption by friends and
> family and it is fairly easy to do. There are a number of websites that
> tell you how or you can do a Google search on the newsgroup
> rec.food.preserving to find several descriptions of how I do it. You
> might want to read that newsgroup frequently if you are doing home food
> preserving as that is what it is all about. Lots of good info on there.
> If I have some time later today I will email you direct with the methods
> I use to make hot sauce.
>
> Oh yeah, I have the seeds to 54 varieties of chiles myself and there are
> a number of chile heads on this list.
>
> George
>
> Marc Winterburn wrote:
> >
> > I have been growing palms for many years and have lots of varieties. I
like
> > the smaller ones, Chamaedoreas and the like, but cant resist growing
> > anything I can get seeds for. I have 140+ varieties of chillies now and
a
> > nice veggie garden. I grow organically and sell the surplus to health
food
> > shops to supplement the income. A couple of years ago I had 1 chilli
plant
> > but through the generosity of fellow net gardeners I have expanded my
> > collection dramatically.
> > Different varieties are hard to come by here in Oz but I aim to change
that.
> > I actually just registered a new business name yesterday. I'm now
officially
> > "The OZ Chilli Man"
> > I also plan to make my own hot sauces this season on a commercial basis.
But
> > there's a lot to learn there.
> > If anyone has any delicious homegrown sauce recipes that have been
handed
> > down through the generations that they wish to share , I'd be pleased
to
> > get them. I only got a liking for hot food a couple of years ago on a
trip
> > to your beautiful country. I was in Norleans and tasted Cajun and that
was
> > it for me, Addicted. Whats the secret in the Cajun cooking. Can the
flavors
> > be recreated even over here or are they secret herbs and spices.
> > Marc, Western Australia 80F+ with clear skies and warming up for the
next 7
> > months or so. We haven't seen anything that even resembles a frost for
4-5
> > years now.
>