On 2015-07-11 16:27:44 +0000, sf said:

> On Fri, 10 Jul 2015 21:40:10 -0700, gtr > wrote:
>
>> One of my intentions is for vodka infusion. I've tried others attempts
>> at this before, but they are still too hot. I'm hoping if I check it
>> every day I can intercede at the right time.
>
> I did that a few times. IMO, you're getting too complicated. You cut
> it in half, didn't you?

Typos are my stock-in-trade: "others" about should read |other's". I
haven't yet tried it.

> The infusion happens in a matter of minutes
> in the freezer. Use a fresh jalapeno and start slow - use less pepper
> to begin with if it's a hot one. Check every 15-20 minutes. It
> shouldn't take more than an hour if your jalapeno is hot (taste it
> first to see what you've got).

That goes against the grain of everything I've done with
aquavit/infused vodkas. Infusing it in the freezer?! Okay. I'll give
it a shot. Anything that cuts infusion time down I'm willing to try.

> Idea: try a hot Hatch when they're in season. Or you could use a whole
> mild Hatch and a sliver of hot.

I haven't heard of a hatch pepper either, but snooping around it looks
interesting. I'll keep my eyes open. I love pepper tastes of all
kinds, as my current fascination with paprika indicates. But it's the
flavor that wows, as well as *some* heat.