Text 27329, 135 rader
Skriven 2012-07-20 05:15:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Drying peppers
======================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 DD> membership). I don't get much flavour from the ghost pepper - just a
 DD> LOT of heat.

 SH> I think I'll avoid it unless it is significantly tamed down by other
 SH> ingredients so that I can get flavor along with the heat. I'm not into
 SH> heat for heat's sake.

 RH> We tried some in a hot sauce Steve's brother has. Yes, it was hot but
 RH> not as hot as it could have been. It was way down on the list of
 RH> ingredients. David and several other guys where he works seem to have a
 RH> love of trying all things hot--and (I inferred) trying to bring in
 RH> something hotter than the last thing brought in. Bunch of crazy guys!
 RH> Anyway, I had some on a chip, a few minutes later my mouth was still
 RH> tingling but the major heat feeling had dropped considerably.

That "I can eat something hotter than you" is just another macho game. I gave
up playing those sorts of games a very long time ago. Sometimes we guys do grow
up and recognise our limitations.   Bv)=
 
 DD> I'm not sure that can be accomplished. The Indian gummint uses ghost
 DD> peppers in weaponry. I am content to leave them at that, having no
 DD> need to prove to anyone how brave (or foolhardy) I am.  Bv)=

 DD> OTOH, I habitually carry a small Tupperware picnic S&P shaker
 DD> (http://tinyurl.com/S-PTupper) with straight ground habanero chile on
 DD> one side and Jim Campbell's (www.wildpepper.com/) apple-smoked
 DD> habanero on the other -- just in case the fare in the restaurant needs
 DD> livened up.

 RH> We've got a couple of them, one with regular S&P, the other has lite
 RH> salt (mixed with potassium) and pepper. Wouldn't mind trying to get my
 RH> hands on at least a couple more.

I figure that the one I have got is as big as it needs to be. It doesn't take
much in the way of Savina/habanero to light things up.   Bv)= 

 DD> I note that whilst searching for images of the S&P shakers that nearly
 DD> every link led me to either Amazon (and the wrong product) or eBay
 DD> (right product - but they are overly PROUD of what they are flogging).

 RH> So what else is new? (G)

There is always yard sales - or finding someone running a Tupperware party. Do
they still have those? With nearly all women who are employable in the
workforce I suspect the the "party model" for flogging merchandise of that type
has shrunk to nearly nil.

 DD> I gave U$5 for a six-pack of those shakers from a lady I know who was
 DD> having a Tupperware party - about ten or so years ago. Had I but had a
 DD> crystal ball that was in focus I'd have bought lots more - as the best
 DD> price I saw today was U$5.99 *EACH*   Bv)=

 RH> I've not been to a Tupperware party probably since I was in AZ. I'll
 RH> have to see if I might, perchance, have some more s&p shakers somewhere
 RH> in the dark recesses of the house. Would be great if I did but won't
 RH> hold my breath on it.

 DD>       Title: Scotch Bonnet Chocolate Baby Cakes

 SH> This sounds really good. Chocolate and Chilies are a great combination.

 DD> I don't know how y'all are on cranberries - but, here is a recipe I
 DD> have posted here before for a nice relish that is both easy to make
 DD> and diabetic friendly.

 DD>       Title: Cranberry-Orange Relish
 DD>  Categories: Five, Fruit, Citrus, Salads
 DD>       Yield: 8 Servings

 RH> Steve loves cranberry sauce (whole berry), I'm not too thrilled with
 RH> it.

I prefer the jellied-type cranberry sauce if I am going to do that. But this
relish, if prepared right is pretty tasty. The cranberries are not cooked. I
noticed that I didn't have any leftovers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Chicken Paella
 Categories: Diabetic, Poultry, Rice, Vegetables
      Yield: 6 Servings
 
  1 1/4 lb Chicken; boneless
      1 tb Oil
      1 md Onion; chopped
      2 cl Garlic; minced
  2 1/4 c  Chicken broth
      1 c  Uncooked long grain rice
      1 ts Dried oregano; crushed
    1/2 ts Paprika
    1/4 ts (ea) Salt & pepper
    1/8 ts Ground saffron or turmeric
 14 1/2 oz Can stewed tomatoes
      1 md Red bell pepper
    3/4 c  Peas; thawed
 
  Remove skin from chicken. Rinse and pat dry with paper
  towels. Cut into bite-sized strips. In a 10 inch skillet
  cook chicken strips, HALF at a time, in hot oil for 2 to 3
  minutes or till no longer pink.

  Remove chicken from skillet.
  
  Add onion and garlic to skillet; cook till tender but not
  brown. Remove skillet from heat. Add broth, uncooked rice,
  oregano, paprika, salt, pepper and saffron or turmeric.
  Bring to boiling. Reduce heat.

  Simmer, covered, about 15 minutes.
  
  Coarse chop stewed tomatoes and add with their juice to
  the pan. Add sweet red pepper which has been cut into
  strips and frozen peas. Cover and simmer about 5 minutes
  more or until rice is tender. Stir in cooked chicken. Cook
  and stir about 1 minute more or till heated through.

  Makes 6 main-dish servings.
  
  PER SERVING: calories - 297, fat - 6 g., cholesterol - 50
  mg., protein ~ 24 g., carbohydrate - 36 g., fiber - 2 g.,
  sodium - 642 mg. (To further lower sodium content, use
  low-sodium chicken broth, no salt added tomatoes and
  lite-salt.)

  Better Homes and Gardens Magazine - September 1992

  Uncle Dirty Dave's Archives
 
MMMMM

... Amazing what caffeine and no sense of self-preservation can do ...
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