On Sat, 22 May 2021 14:34:39 -0600, US Janet wrote:

> 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
> It wasn't a truck, it was a sit down restaurant.

It was supposed to say "trick". Unless you're pulling my leg. In
which case, then I meant truck STOP - Take your puck.

-sw