On 2021-05-21 11:08 p.m., US Janet wrote:
> On Fri, 21 May 2021 19:30:52 -0500, Sqwertz >
> wrote:
>
>> On Fri, 21 May 2021 18:08:53 -0400, Dave Smith wrote:
>>
>>> I like to have Thai birds eye chili on hand but use the stuff only in
>>> small amounts. Around here they sell them only in packages of 30 or
>>> more, so they go bad before I use them up.
>>
>> I keep them in the freezer in a small ziplock for up to a year.
>> Sure, the texture suffers, but it's not you're eating them like
>> popcorn. And all the flavor remains. I think those and habaneros
>> have the most flavor, but quite a but of heat, of course.
>>
>> -sw
> One of the chefs on Diners, Drive-ins and Dives commented on a show
> last week that if you want the flavor of a chili but not the over
> powering bite, you put the chili in whole and just poke a hole in the
> skin for cooking. Remove the chili before serving.
> Janet US
>

I Like some heat, but not as much as I get in one of those. I Have been
making a simple sort of Thai style soup using broth, low sodium soy
sauce, lime juice, a star anise, some basil and a some birds eye chili.
I would very finely chop half a chili but my wife found it to be way too
hot for her taste. The last few times I made it I used half a pepper
simmered in the soup and then removed for serving and it is much easier
to handle.

This incident caught me off guard. I have been using these peppers once
or twice a week for months and had no problems handling them. I had
chopped one tonight and handled it with my thumb and forefinger with no
problem. It was only when I slopped a bit of that very briny fluid
between my third and fourth finger that I had a problem. I have scrubbed
my hands thoroughly four times and there is still an uncomfortable burn.