On Sat, 22 May 2021 13:55:58 -0500, Sqwertz >
wrote:

>On Sat, 22 May 2021 12:41:09 +0100, Janet wrote:
>
>> In article >,
>> says...
>>>
>>> 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
>>
>> Good tip thanks. I buy a tiny packet of mixed fresh chilis from the
>> smkt; they are very cheap but rarely do they all get used up. If I
>> freeze them all, I can get them out one at a time and try the hole-
>> poking thing.
>
>Freezing breaks the cells of the chile and the hole trick probably
>work since all the capsaicin will leak out right away. That's what
>I would think, at least. And with long cooking, the same would
>happen. I assume that truck was for stir-fries and such.
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from the other
Dave Smith.