Habinero Strawberry Chicken - Page 2 - Fiberglass RV


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Old 03-11-2003, 04:40 PM   #15
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Quote:
Orginally posted by Robert Brummett
Chipotles are peppers that have been smoked before being prepared.
smoked?? do you dry them first? well of course you would or they wouldn't light. sounds strange to me. I thought you ate them. :crazy-ii
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Old 03-11-2003, 05:05 PM   #16
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Uh...

Jana, Jana, Jana!

:o
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Old 03-11-2003, 07:41 PM   #17
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I know, I shouldn't say things like that, but they just happen.:huh
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Old 03-11-2003, 08:57 PM   #18
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Morgan, The Pedernales River is just a few miles from my house, in fact I have to cross ti to get to my place in Marble Falls. I will look up the chili recipe, I like to try new recipes when I can.
And Jana... If you are willing to try to smoke a habenero I want to watch, it's been a long time since I saw someone explode.
Now if you want to see some serious chili cooking we have a couple of cookoffs down here. The one in Dripping Springs last year brought out a couple of firemen who made serious chili. I think firemen must like it as hot inside as outside.
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Old 03-12-2003, 08:38 AM   #19
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habanero

:wave something was bothering me about the spelling of habanero on this site, so looked it up.
we have been growing, but mostly buying, habanero's for several years. a local grower will sell us a box, about 13 lbs, for about $25.00. and that's less than cost to grow. the first year, we wore rubber gloves, sliced & diced before dehydrating. then we took them inside to grind up. biiig mistake. Lora wears contacts and had problems for a long time. we now wear heavier golves and just split them and dry. we have not made any salsa but use it in everything we eat and for medicinal purposes.:cool
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Old 03-13-2003, 12:07 PM   #20
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Lou,

I'd be interested in hearing about the medicinal uses of habaneros, if you don't mind.

Similar to your experience, I once plopped a dozen or so dried jalapeño pods into my blender and ground them up (lid on, of course!). Then, when I took the lid off it cleared the room like a tear gas bomb— which of course it was! I don't do it that way any more.

I grow my own habaneros, but find that four good plants will provide more than I need for a year.

Try this sometime, it makes a great meat sauce for chicken and beef and is spectacular on pork loin: chop fresh habaneros into tiny cubes about 1/8" square. Mix with honey and heat the mixture until the honey is almost bubbling. Let it simmer without boiling for about ten minutes. Stir throughout. Let cool and bottle. Start small. I suggest about 3 TBSP of honey and a little less than 1 TBSP of chopped pepper. Vary proportions to taste after your first test batch. You can freeze it, although it also keeps well in the fridge. I think you'll find it worth trying. It's a standard condiment around our place.
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Old 03-13-2003, 03:32 PM   #21
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habanero

:wave Robert. we use it with a formula to clean colon, lower blood pressure, improve blood flow, stop bleeding and a tincture that will stop a heart attack. we also mix it with brittany sea salt and white pepper for a condiment.
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Old 03-13-2003, 07:46 PM   #22
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Jalepenos

Did you know that the hottest part of a jalepeno is the seeds? Take caution when removing them. The 'heat' will stay on your hands even after washing. The seeds have been know to actually cause blisters on the skin. Cream (milk will do) is the best neutralizer if you happen to get a bite that's a bit too hot. Water is the worst thing.

Just a little tidbit of useless information. :wave
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Old 03-14-2003, 07:27 AM   #23
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Hotness in pepper seeds

Believe it or not there used to be considerable disagreement among botanists and pepper specialists (yes, there are such people!) about whether the seeds of peppers were "hot." Today there is general agreement that the seeds are not "hot"— that is, they do not contain significant amounts of capsaicin, which is the compound that makes our mouths burn when we eat peppers. The capsaicin resides in the pulp of the pepper, and if a seed tastes hot it is because it has been in contact with the pulp, or placenta, of the pepper. The capsaicin is produced by glands that are primarily found in the placenta (also called the "cross wall" of the pulp in the top of the pepper) near where it joins the fruit. The fruit itself, the mesocarp, has virtually no capsaicin and is therefore not hot except as it has come into contact with the placenta. The mesocarp contains the "flavor" of the pepper, something that the seeds and placenta do not have. We get confused about where the "hotness" actually resides because in handling the capsaicin is transferred from part to part.
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Old 03-14-2003, 07:45 AM   #24
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I'll think of that the next time my mouth and eyes are burning beyond belief.:wak
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Old 03-14-2003, 08:55 AM   #25
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Might be a great recipe, but I'd use a different chile...

Y'all can remove the seeds and stems (and ''placenta?'') from all the habanero chiles you want, but I'm still not eating any of 'em!

And I'm from Texas... heck, I'm even Charlie's ''neighbor.''

So there!

:cblob

And one more thing - when it comes to putting out chile fires, there is something that's actually worse than water.
IMHO it's :cheers
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Old 03-14-2003, 08:59 AM   #26
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Quote:
Orginally posted by Mary F * * *
And one more thing - when it comes to putting out chile fires, there is something that's actually worse than water. *
IMHO it's *:cheers
Makes perfect sense to me.
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Old 03-14-2003, 09:04 AM   #27
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Quote:
Originally posted by Suz

* * * * * * <div class='quotetop'>QUOTE
Quote:
Originally posted by Mary F * * *
And one more thing - when it comes to putting out chile fires, there is something that's actually worse than water. *
IMHO it's *:cheers
Makes perfect sense to me.[/quote]

Actually, it's not just beer... it's any carbonated beverage! OUCH!

:crying
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Old 03-14-2003, 09:35 AM   #28
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Quote:
Orginally posted by Mary F
And one more thing - when it comes to putting out chile fires, there is something that's actually worse than water. *
IMHO it's *:cheers
but with enough beer, they don't care if it burns. :)

When I was a child there was on oldwife's/wise tail that if you drank milk while you ate chili you would poison yourself. I ignored it, because I had just finished a bowl with milk on the side. so it was too late.
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