I taste a hint of lactic fermentation in most chipolte products, whether
powdered, whole or "en adobo".

I can find no mention of a fermetnation step in the production of chipotle,
including Mark Miller's "The Great Chile Book". Of course, fermentation in
many circumstances is harder to avoid than to induce.

Can anybody provide a little information?

Thanks -

Alan Duncanson
Indianapolis

Alan Duncanson wrote:

> I taste a hint of lactic fermentation in most chipolte products, whether
> powdered, whole or "en adobo".
>
> I can find no mention of a fermetnation step in the production of chipotle,
> including Mark Miller's "The Great Chile Book". Of course, fermentation in
> many circumstances is harder to avoid than to induce.
>
> Can anybody provide a little information?
>
> Thanks -
>
> Alan Duncanson
> Indianapolis
>
>

I wouldn't know why that would happen. chipoltes are just smoked
Jalapenos. And adobo sauce is simply a dark red piquant sauce made
from ground chiles, herbs and vinegar.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

"Alan Duncanson" > wrote in message
...
> I taste a hint of lactic fermentation in most chipolte products, whether
> powdered, whole or "en adobo".
>
> I can find no mention of a fermetnation step in the production of
chipotle,
> including Mark Miller's "The Great Chile Book". Of course, fermentation
in
> many circumstances is harder to avoid than to induce.
>
> Can anybody provide a little information?
>
> Thanks -
>


First, it's 'chipotle'.

Second, it's produced by smoking jalapeños. There's no fermentation
involved. With all due respect, it's all in your head.

Jack Psychosomatic

In article > , "Jack Schidt®"
> writes:

>"Alan Duncanson" > wrote in message
...
>> I taste a hint of lactic fermentation in most chipolte products, whether
>> powdered, whole or "en adobo".
>>
>> I can find no mention of a fermetnation step in the production of
>chipotle,
>> including Mark Miller's "The Great Chile Book". Of course, fermentation
>in
>> many circumstances is harder to avoid than to induce.
>>
>> Can anybody provide a little information?
>>
>> Thanks -
>>
>
>
>First, it's 'chipotle'.
>
>Second, it's produced by <U>smoking</U> jalapeños.
>There's no fermentation involved.
>With all due respect, it's all in your head.
>
>Jack Psychosomatic

Smoking... ?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> In article > , "Jack
Schidt®"
> > writes:
>
> >"Alan Duncanson" > wrote in message
> ...
> >> I taste a hint of lactic fermentation in most chipolte products,
whether
> >> powdered, whole or "en adobo".
> >>
> >> I can find no mention of a fermetnation step in the production of
> >chipotle,
> >> including Mark Miller's "The Great Chile Book". Of course,
fermentation
> >in
> >> many circumstances is harder to avoid than to induce.
> >>
> >> Can anybody provide a little information?
> >>
> >> Thanks -
> >>
> >
> >
> >First, it's 'chipotle'.
> >
> >Second, it's produced by <U>smoking</U> jalapeños.
> >There's no fermentation involved.
> >With all due respect, it's all in your head.
> >
> >Jack Psychosomatic
>
> Smoking... ?
>

yep, and lemme tellya, they're hard to keep lit.

Jack Cheech

"Jack Schidt®" > wrote in message
m...
>
> "PENMART01" > wrote in message
> ...
> > In article > , "Jack
> Schidt®"
> > > writes:
> >
> > >"Alan Duncanson" > wrote in message
> > ...
> > >> I taste a hint of lactic fermentation in most chipolte products,
> whether
> > >> powdered, whole or "en adobo".
> > >>
> > >> I can find no mention of a fermetnation step in the production of
> > >chipotle,
> > >> including Mark Miller's "The Great Chile Book". Of course,
> fermentation
> > >in
> > >> many circumstances is harder to avoid than to induce.
> > >>
> > >> Can anybody provide a little information?
> > >>
> > >> Thanks -
> > >>
> > >
> > >
> > >First, it's 'chipotle'.
> > >
> > >Second, it's produced by <U>smoking</U> jalapeños.
> > >There's no fermentation involved.
> > >With all due respect, it's all in your head.
> > >
> > >Jack Psychosomatic
> >
> > Smoking... ?
> >
>
> yep, and lemme tellya, they're hard to keep lit.

Oh man! Don't inhale, it HURTS!

Paul

I wrote:

> > > >> I taste a hint of lactic fermentation in most chipolte products,
> > whether
> > > >> powdered, whole or "en adobo".
> > > >>
> > > >> I can find no mention of a fermetnation step in the production of
> > > >chipotle,
> > > >> including Mark Miller's "The Great Chile Book". Of course,
> > fermentation
> > > >in
> > > >> many circumstances is harder to avoid than to induce.
> > > >>
> > > >> Can anybody provide a little information?
> > > >>

Several people answered. - "No"

Thanks for the replies - Alan

Alan Duncanson wrote:
> I wrote:
>
>
>>>>>>I taste a hint of lactic fermentation in most chipolte products,
>>>
>>>whether
>>>
>>>>>>powdered, whole or "en adobo".
>>>>>>
>>>>>>I can find no mention of a fermetnation step in the production of
>>>>>
>>>>>chipotle,
>>>>>
>>>>>>including Mark Miller's "The Great Chile Book". Of course,
>>>
>>>fermentation
>>>
>>>>>in
>>>>>
>>>>>>many circumstances is harder to avoid than to induce.
>>>>>>
>>>>>>Can anybody provide a little information?
>>>>>>
>
>
> Several people answered. - "No"
>
> Thanks for the replies - Alan
>

You are too quick to believe what several people tell you. I don't
know, but it is very plausable that the peppers sour during the initial
stages of smoking -- not because they are necessarily supposed to, but
because the temperature is right.

I've eaten fresh ripe red peppers that had a bit of a sour taste to
them, and I attributed it to ascorbic acid rather than lactic.

Best regards,
Bob