On Sun, 23 May 2021 19:35:28 -0500, Sqwertz >
wrote:

>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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.