I have a bag of fresh ones. Yes, a bag because that's how they were sold at
Target. So far more than I need for my gazpacho. I don't want to make
poppers. What else can I do with them? Might need to add something to my
Amazon order. Can they be made into a dip of some sort? Thanks.

On Thu, 2 Jul 2015 23:20:16 -0700, "Julie Bove"
> wrote:

>I have a bag of fresh ones. Yes, a bag because that's how they were sold at
>Target. So far more than I need for my gazpacho. I don't want to make
>poppers. What else can I do with them? Might need to add something to my
>Amazon order. Can they be made into a dip of some sort? Thanks.

You always freeze them. Chop them and put the in useful sized
baggies. Very nice to have next winter.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
>
> You always freeze them. Chop them and put the in useful sized
> baggies. Very nice to have next winter.

I do the same with fresh sweet corn. I husk them, chop off all the
kernels with my chef's knife then bag them one ear's worth at a time
in fold-lock bags. Roll them up, lick the end and fold over to stick.
Just like we rolled up an ounce of pot in the old days. Freeze them
for up to 6 months. They taste just like when you bought them months
before. No need to blanch first.

On sale here this week.... 5 ears for $1.00. I should have bought some
this morning but just didn't feel like dealing with them today. The
processing is a pita to me but so worth it when you eat some months
down the road.

G.

"The Cook" > wrote in message
...
> On Thu, 2 Jul 2015 23:20:16 -0700, "Julie Bove"
> > wrote:
>
>>I have a bag of fresh ones. Yes, a bag because that's how they were sold
>>at
>>Target. So far more than I need for my gazpacho. I don't want to make
>>poppers. What else can I do with them? Might need to add something to my
>>Amazon order. Can they be made into a dip of some sort? Thanks.
>
> You always freeze them. Chop them and put the in useful sized
> baggies. Very nice to have next winter.

I'd rather not waste the freezer space. It was only about $1.40 for the bag
so I'll either use them up or toss them if I can't use them before they go
bad.

On Friday, July 3, 2015 at 6:14:19 PM UTC-4, Julie Bove wrote:
> "The Cook" > wrote in message
> ...
> > On Thu, 2 Jul 2015 23:20:16 -0700, "Julie Bove"
> > > wrote:
> >
> >>I have a bag of fresh ones. Yes, a bag because that's how they were sold
> >>at
> >>Target. So far more than I need for my gazpacho. I don't want to make
> >>poppers. What else can I do with them? Might need to add something to my
> >>Amazon order. Can they be made into a dip of some sort? Thanks.
> >
> > You always freeze them. Chop them and put the in useful sized
> > baggies. Very nice to have next winter.
>
> I'd rather not waste the freezer space. It was only about $1.40 for the bag
> so I'll either use them up or toss them if I can't use them before they go
> bad.

I'd slice them and put them on tossed salad, but I'm a little weird
that way.

Greens, jalapenos, cucumber, tomatoes, avocado, cilantro, scallions,
lime vinaigrette. Add shrimp (which I know you don't like), and
it's dinner.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Friday, July 3, 2015 at 6:14:19 PM UTC-4, Julie Bove wrote:
>> "The Cook" > wrote in message
>> ...
>> > On Thu, 2 Jul 2015 23:20:16 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>I have a bag of fresh ones. Yes, a bag because that's how they were
>> >>sold
>> >>at
>> >>Target. So far more than I need for my gazpacho. I don't want to make
>> >>poppers. What else can I do with them? Might need to add something to
>> >>my
>> >>Amazon order. Can they be made into a dip of some sort? Thanks.
>> >
>> > You always freeze them. Chop them and put the in useful sized
>> > baggies. Very nice to have next winter.
>>
>> I'd rather not waste the freezer space. It was only about $1.40 for the
>> bag
>> so I'll either use them up or toss them if I can't use them before they
>> go
>> bad.
>
> I'd slice them and put them on tossed salad, but I'm a little weird
> that way.
>
> Greens, jalapenos, cucumber, tomatoes, avocado, cilantro, scallions,
> lime vinaigrette. Add shrimp (which I know you don't like), and
> it's dinner.

I don't really like any of that except for the greens, tomatoes, cilantro
and scallions. I can't imagine jalapenos on a salad but I guess I could try
it.

On Saturday, July 4, 2015 at 3:29:21 PM UTC-4, Julie Bove wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Friday, July 3, 2015 at 6:14:19 PM UTC-4, Julie Bove wrote:
> >> "The Cook" > wrote in message
> >> ...
> >> > On Thu, 2 Jul 2015 23:20:16 -0700, "Julie Bove"
> >> > > wrote:
> >> >
> >> >>I have a bag of fresh ones. Yes, a bag because that's how they were
> >> >>sold
> >> >>at
> >> >>Target. So far more than I need for my gazpacho. I don't want to make
> >> >>poppers. What else can I do with them? Might need to add something to
> >> >>my
> >> >>Amazon order. Can they be made into a dip of some sort? Thanks.
> >> >
> >> > You always freeze them. Chop them and put the in useful sized
> >> > baggies. Very nice to have next winter.
> >>
> >> I'd rather not waste the freezer space. It was only about $1.40 for the
> >> bag
> >> so I'll either use them up or toss them if I can't use them before they
> >> go
> >> bad.
> >
> > I'd slice them and put them on tossed salad, but I'm a little weird
> > that way.
> >
> > Greens, jalapenos, cucumber, tomatoes, avocado, cilantro, scallions,
> > lime vinaigrette. Add shrimp (which I know you don't like), and
> > it's dinner.
>
> I don't really like any of that except for the greens, tomatoes, cilantro
> and scallions. I can't imagine jalapenos on a salad but I guess I could try
> it.

You're welcome.

Cindy Hamilton

"Julie Bove" wrote:
>
>I have a bag of fresh ones. Yes, a bag because that's how they were sold at
>Target. So far more than I need for my gazpacho. I don't want to make
>poppers. What else can I do with them? Might need to add something to my
>Amazon order. Can they be made into a dip of some sort? Thanks.

Pickled Peckers:
http://www.theyummylife.com/Pickled_Jalapeno_Peppers

On Friday, July 3, 2015 at 2:20:30 AM UTC-4, Julie Bove wrote:
> I have a bag of fresh ones. Yes, a bag because that's how they were sold at
> Target. So far more than I need for my gazpacho. I don't want to make
> poppers. What else can I do with them? Might need to add something to my
> Amazon order. Can they be made into a dip of some sort? Thanks.

Let's now count the rejections of advice.....let the 'don't like's roll.

Kalmia wrote in rec.food.cooking:

> On Friday, July 3, 2015 at 2:20:30 AM UTC-4, Julie Bove wrote:
> > I have a bag of fresh ones. Yes, a bag because that's how they
> > were sold at Target. So far more than I need for my gazpacho. I
> > don't want to make poppers. What else can I do with them? Might
> > need to add something to my Amazon order. Can they be made into a
> > dip of some sort? Thanks.
>
> Let's now count the rejections of advice.....let the 'don't like's
> roll.

I won't even try. I got shot down on every attempt. I believe it was
4 this round? Maybe I am adding in something from last week since i'm
not totally regular here.



--

I don't really have any commentary on the psychology of Ms. Bove, but
steering it off topic a bit:

I love jalapenos but can usually only eat a bit of them without having
them overwhelm my dining experience. Unlike the heat of, say, wasabi
or hot mustard, jalapeno heat doesn't seem to go away quite so quickly.
I'd like to get get the jalapeno flavor but not jalapeno heat.

I've bought pickled jalapenos from lots of different suppliers. Some
are hot some are surprisingly mild, which allows more of what I think
of as the jalapeno flavor to come out.

I'd like to make a dish in which I can get the maximum jalapeno flavor
with the minimum jalapeno heat. How can I take the teeth out of
jalapenos before adding them.

I figure if I gut them of their seeds and pith, then just pickle the
strips, and additionally pickle them in a more acidic solution, then I
might be able to defang them.

Thoughts?

On Fri, 10 Jul 2015 14:38:36 -0700, gtr > wrote:

>I don't really have any commentary on the psychology of Ms. Bove, but
>steering it off topic a bit:
>
>I love jalapenos but can usually only eat a bit of them without having
>them overwhelm my dining experience. Unlike the heat of, say, wasabi
>or hot mustard, jalapeno heat doesn't seem to go away quite so quickly.
> I'd like to get get the jalapeno flavor but not jalapeno heat.
>
>I've bought pickled jalapenos from lots of different suppliers. Some
>are hot some are surprisingly mild, which allows more of what I think
>of as the jalapeno flavor to come out.
>
>I'd like to make a dish in which I can get the maximum jalapeno flavor
>with the minimum jalapeno heat. How can I take the teeth out of
>jalapenos before adding them.
>
>I figure if I gut them of their seeds and pith, then just pickle the
>strips, and additionally pickle them in a more acidic solution, then I
>might be able to defang them.
>
>Thoughts?
If you grow your own (can grow in pots) you can purchase seed for them
that has no heat only flavor
Janet US

"gtr" > wrote in message news:2015071014383638784-xxx@yyyzzz...
>I don't really have any commentary on the psychology of Ms. Bove, but
>steering it off topic a bit:
>
> I love jalapenos but can usually only eat a bit of them without having
> them overwhelm my dining experience. Unlike the heat of, say, wasabi or
> hot mustard, jalapeno heat doesn't seem to go away quite so quickly. I'd
> like to get get the jalapeno flavor but not jalapeno heat.
>
> I've bought pickled jalapenos from lots of different suppliers. Some are
> hot some are surprisingly mild, which allows more of what I think of as
> the jalapeno flavor to come out.
>
> I'd like to make a dish in which I can get the maximum jalapeno flavor
> with the minimum jalapeno heat. How can I take the teeth out of jalapenos
> before adding them.
>
> I figure if I gut them of their seeds and pith, then just pickle the
> strips, and additionally pickle them in a more acidic solution, then I
> might be able to defang them.
>
> Thoughts?

I don't like pickled ones but the fresh ones I've gotten of late don't
usually have too much heat to them.

On 2015-07-11 04:26:51 +0000, Sqwertz said:

> On Fri, 10 Jul 2015 14:38:36 -0700, gtr wrote:
>
>> I'd like to make a dish in which I can get the maximum jalapeno flavor
>> with the minimum jalapeno heat. How can I take the teeth out of
>> jalapenos before adding them.
>>
>> I figure if I gut them of their seeds and pith, then just pickle the
>> strips, and....
>
> Just stop there - no need to pickle them. You have removed 90-95% of
> their heat assuming they are fresh jalapenos. If you use even
> slightly wilted/wrinkled jalapenos, then the capsaicin has already
> leaked from the membranes into the rest of the flesh.

Excellent info! I was wondering if I just let them age a bit in case
it made them more mild in the process.

> Cut out the pith/membranes with a knife - do not scrape with a spoon.

Duly noted.

I'll also abandon the idea of giving them a few minutes in a fry pan,
to provide additional taming; clearly if I've tapped 90-95%, there's no
reason to do this.

One of my intentions is for vodka infusion. I've tried others attempts
at this before, but they are still too hot. I'm hoping if I check it
every day I can intercede at the right time.

On Fri, 10 Jul 2015 21:40:10 -0700, gtr > wrote:

> One of my intentions is for vodka infusion. I've tried others attempts
> at this before, but they are still too hot. I'm hoping if I check it
> every day I can intercede at the right time.

I did that a few times. IMO, you're getting too complicated. You cut
it in half, didn't you? The infusion happens in a matter of minutes
in the freezer. Use a fresh jalapeno and start slow - use less pepper
to begin with if it's a hot one. Check every 15-20 minutes. It
shouldn't take more than an hour if your jalapeno is hot (taste it
first to see what you've got). Idea: try a hot Hatch when they're in
season. Or you could use a whole mild Hatch and a sliver of hot.

--

sf

On 2015-07-11 16:27:44 +0000, sf said:

> On Fri, 10 Jul 2015 21:40:10 -0700, gtr > wrote:
>
>> One of my intentions is for vodka infusion. I've tried others attempts
>> at this before, but they are still too hot. I'm hoping if I check it
>> every day I can intercede at the right time.
>
> I did that a few times. IMO, you're getting too complicated. You cut
> it in half, didn't you?

Typos are my stock-in-trade: "others" about should read |other's". I
haven't yet tried it.

> The infusion happens in a matter of minutes
> in the freezer. Use a fresh jalapeno and start slow - use less pepper
> to begin with if it's a hot one. Check every 15-20 minutes. It
> shouldn't take more than an hour if your jalapeno is hot (taste it
> first to see what you've got).

That goes against the grain of everything I've done with
aquavit/infused vodkas. Infusing it in the freezer?! Okay. I'll give
it a shot. Anything that cuts infusion time down I'm willing to try.

> Idea: try a hot Hatch when they're in season. Or you could use a whole
> mild Hatch and a sliver of hot.

I haven't heard of a hatch pepper either, but snooping around it looks
interesting. I'll keep my eyes open. I love pepper tastes of all
kinds, as my current fascination with paprika indicates. But it's the
flavor that wows, as well as *some* heat.

On Sat, 11 Jul 2015 17:06:06 -0700, gtr > wrote:

> On 2015-07-11 16:27:44 +0000, sf said:
>
> > On Fri, 10 Jul 2015 21:40:10 -0700, gtr > wrote:
> >
> >> One of my intentions is for vodka infusion. I've tried others attempts
> >> at this before, but they are still too hot. I'm hoping if I check it
> >> every day I can intercede at the right time.
> >
> > I did that a few times. IMO, you're getting too complicated. You cut
> > it in half, didn't you?
>
> Typos are my stock-in-trade: "others" about should read |other's". I
> haven't yet tried it.

OIC.
>
> > The infusion happens in a matter of minutes
> > in the freezer. Use a fresh jalapeno and start slow - use less pepper
> > to begin with if it's a hot one. Check every 15-20 minutes. It
> > shouldn't take more than an hour if your jalapeno is hot (taste it
> > first to see what you've got).
>
> That goes against the grain of everything I've done with
> aquavit/infused vodkas. Infusing it in the freezer?! Okay. I'll give
> it a shot. Anything that cuts infusion time down I'm willing to try.

No-no-no, the infusion time is the same AFAIC - but it hurries along
the chilling time so you can "sample" it faster. Heck, throw caution
to the wind and leave it overnight. Try the infusion in a half or
whole pint jar - that way you have some plain vodka to tone it down if
it's too hot and you won't waste the entire 5th if you don't like it.
>
> > Idea: try a hot Hatch when they're in season. Or you could use a whole
> > mild Hatch and a sliver of hot.
>
> I haven't heard of a hatch pepper either, but snooping around it looks
> interesting. I'll keep my eyes open. I love pepper tastes of all
> kinds, as my current fascination with paprika indicates. But it's the
> flavor that wows, as well as *some* heat.

I think you need to find Hatch peppers in September. There's nothing
quite like it. They're just enough different from Anaheim that it's
worth the wait.

--

sf

On 2015-07-11 04:40:10 +0000, gtr said:

>>> I figure if I gut them of their seeds and pith, then just pickle the
>>> strips, and....
>>
>> Just stop there - no need to pickle them. You have removed 90-95% of
>> their heat assuming they are fresh jalapenos. If you use even
>> slightly wilted/wrinkled jalapenos, then the capsaicin has already
>> leaked from the membranes into the rest of the flesh.
>
> Excellent info! I was wondering if I just let them age a bit in case
> it made them more mild in the process.
>
>> Cut out the pith/membranes with a knife - do not scrape with a spoon.

I did all that with a very fresh jalapeno. Sliced one in half down its
length, cut out membranes and seets, dropped it into a pint of vodka.

Four hours later I poured a little and standing above it I could smell
that "bell pepper" scent. The taste has some spark, as much as it
needs, but dissipates quickly. Then it's 95% gone but that 5% remains.
Not unpleasant to me, but the wife isn't it total agreement.

Now in the freezer I'll try again in another four hours just to see if
more pepper taste arises, but *no more* heat accompanies it. I assume
that is wishful thinking.

How I'll salvage it, remains to be seen. Likely add another pint and
use something to mask it a bit, and another something to take the lead.
Maybe cumin or dill seed, both cracked a bit and maybe toasted a
teensy bit.

On Sun, 12 Jul 2015 19:47:38 -0700, gtr > wrote:

> How I'll salvage it, remains to be seen. Likely add another pint and
> use something to mask it a bit, and another something to take the lead.
> Maybe cumin or dill seed, both cracked a bit and maybe toasted a
> teensy bit.

Jalepeño jam is good, so maybe a little something to balance whatever
heat there is and sweeten it up a tad, honey - simple syrup. Not much
though. Add a citrus tone if the thought of pure sweetness doesn't
appeal.

--

sf

On 2015-07-13 04:33:04 +0000, sf said:

> On Sun, 12 Jul 2015 19:47:38 -0700, gtr > wrote:
>
>> How I'll salvage it, remains to be seen. Likely add another pint and
>> use something to mask it a bit, and another something to take the lead.
>> Maybe cumin or dill seed, both cracked a bit and maybe toasted a
>> teensy bit.
>
> Jalepeño jam is good, so maybe a little something to balance whatever
> heat there is and sweeten it up a tad, honey - simple syrup. Not much
> though. Add a citrus tone if the thought of pure sweetness doesn't
> appeal.

Both very good ideas!

On 2015-07-13 02:47:38 +0000, gtr said:

> How I'll salvage [jalapeno infused vodka], remains to be seen. Likely
> add another pint [of vodka] and use something to mask it a bit, and
> another something to take the lead. Maybe cumin or dill seed, both
> cracked a bit and maybe toasted a teensy bit.

Finished: Two days with 1/4 teaspoon of cracked/lightly toasted cumin.
And frankly I think I over-reacted to the jalapeno--it has almost no
heat and plenty of taste, so I'm not sure I would do it differently. I
don't think I'll dilute it with any additional vodka.

As for the cucumber infused vodka; after one day I realized I should
have peeled the cuke as it has more taste of the skin than the fruit.
Removed the six slices and replaced them with six that were peeled.

On 7/12/2015 10:13 PM, Sqwertz wrote:

> Capsaicin is very



>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On 2015-07-13 04:13:22 +0000, Sqwertz said:

> On Sun, 12 Jul 2015 19:47:38 -0700, gtr wrote:
>
>> Four hours later I poured a little and standing above it I could smell
>> that "bell pepper" scent. The taste has some spark, as much as it
>> needs, but dissipates quickly. Then it's 95% gone but that 5% remains.
>> Not unpleasant to me, but the wife isn't it total agreement.
>>
>> Now in the freezer I'll try again in another four hours just to see if
>> more pepper taste arises, but *no more* heat accompanies it. I assume
>> that is wishful thinking.
>
> Capsaicin is very soluble in alcohol so most of it should come out
> fairly quickly. You could set a few ounces of vodka aside and use
> that to shake-wash your mostly-tamed peppers before adding it to the
> larger quantity intended for drinking.

Sounds logical and goes in the notebook as a plan for next time.
Minutes after I sent that post, I panicked, and pulled the peppers.
I've now toasted some cumin and have that working.

On 2015-07-13 15:10:12 +0000, gtr said:

> On 2015-07-13 04:13:22 +0000, Sqwertz said:
>
>> On Sun, 12 Jul 2015 19:47:38 -0700, gtr wrote:
>>
>>> Four hours later I poured a little and standing above it I could smell
>>> that "bell pepper" scent. The taste has some spark, as much as it
>>> needs, but dissipates quickly. Then it's 95% gone but that 5% remains.
>>> Not unpleasant to me, but the wife isn't it total agreement.
>>>
>>> Now in the freezer I'll try again in another four hours just to see if
>>> more pepper taste arises, but *no more* heat accompanies it. I assume
>>> that is wishful thinking.
>>
>> Capsaicin is very soluble in alcohol so most of it should come out
>> fairly quickly. You could set a few ounces of vodka aside and use
>> that to shake-wash your mostly-tamed peppers before adding it to the
>> larger quantity intended for drinking.
>
> Sounds logical and goes in the notebook as a plan for next time.
> Minutes after I sent that post, I panicked, and pulled the peppers.
> I've now toasted some cumin and have that working.

Thought I'd report back. I liked this stuff plenty: Essentially 1
jalapeno to around a pint of vodka for four hours. I lightly toasted
some cumin and infused for 24 hours. I'm not sure the cumin had much
appreciable effect.

Nevertheless I proffered it to one likely candidate who seemed very
impressed, and as surprised as me that the stuff, chilled, still has a
strong "bell pepper" type nose to it. Any akvavit with a nose is kind
of unexpected. That was a few weeks ago.

Then, last weekend I poured shots for three folks before we left for
the evening for dinner. They totally flipped out over it. I tried to
play it back, but there were insistent. The next day I got an email
from one woman who said she wanted me to make another batch for
purchase.

That's as significant as any of my akvavit or vodka-infusions over the
past 6 years or so. I've done a lot of them and had some minor success
with most of them. One exception, the horseradish/black pepper
infusion only one guy (other than I) liked, but the two of us loved it.
Nevertheless this jalapeno one has gotten the most unrestrained
praise. I'm making a new batch of it now.

Thanks, Steve for the inputs on the mechanics of the jalapeno--it made
all the difference!

On 7/11/2015 9:26 AM, Sqwertz wrote:
> Ginger gives a nice little heat bite


But enough about your bestial lifestyle...

"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)__
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

GET OUT!

On 2015-07-11 15:26:53 +0000, Sqwertz said:

> On Fri, 10 Jul 2015 21:40:10 -0700, gtr wrote:
>
>> One of my intentions is for vodka infusion. I've tried others attempts
>> at this before, but they are still too hot. I'm hoping if I check it
>> every day I can intercede at the right time.
>
> One of my favorite vodkas is ginger (probably my only favorite vodka).
> Scrape off skins from 2" knob of ginger and slice lengthwise thinly
> using a serrated peeler or knife and let steep for 5-10 days (I like
> it strong). You can also add lime or lemon zest and/or crushed
> allspice (crush the allspice in a morter or smash under a cutting
> board). 80 proof ginger ale.

Actually it's in the one that's working now: Ginger and cucumber. I
don't like the ginger too loud, just enough to know it's there.
Yesterday I bought a newly-available aquavit from Iceland called
Brennivin. Taste is somewhat similar to Aalborg. Caraway is, as is
frequently the case, a prime element. It made me think that all the
infused vodkas I do should probably get a least a little caraway
background in them.

> Ginger gives a nice little heat bite that doesn't stick in your mouth
> like the capsaicin in jalapeno. Don't use galangal - tastes like
> medicine. BTDT.

Sqwertz wrote:
> On Fri, 10 Jul 2015 21:40:10 -0700, gtr wrote:
>
>> One of my intentions is for vodka infusion. I've tried others attempts
>> at this before, but they are still too hot. I'm hoping if I check it
>> every day I can intercede at the right time.
>
> One of my favorite vodkas is ginger (probably my only favorite vodka).
> Scrape off skins from 2" knob of ginger and slice lengthwise thinly
> using a serrated peeler or knife and let steep for 5-10 days (I like
> it strong). You can also add lime or lemon zest and/or crushed
> allspice (crush the allspice in a morter or smash under a cutting
> board). 80 proof ginger ale.
>
> Ginger gives a nice little heat bite that doesn't stick in your mouth
> like the capsaicin in jalapeno. Don't use galangal - tastes like
> medicine. BTDT.
>
> -sw
>
That sounds like kencur (spelled various ways; may sometimes be called
"lesser galangal"). If buying it fresh, kencur looks like ginger, while
galangal is striped. But yes, don't use galangal if you want ginger and
vice versa. I am somewhat peeved when I see people being advised to use
ginger instead of galangal (e.g., in tom kha(a) gai--where the "Kha(a)
means galangal).

On 7/10/2015 10:26 PM, Sqwertz wrote:
> Cut out the pith/membranes
"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)__
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

GET OUT!

I'll put Oliverio pickled jalapenos on pizza tomorrow.

I once had a bottle of Russian cayenne vodka, it was ok.

On 7/12/2015 4:10 AM, wrote:
> I once had a bottle of Russian cayenne vodka, it was ok.
>
Do you ever _respond_ to a post?

Or is it just these mindless one-liners?

On Sun, 12 Jul 2015 09:07:30 -0600, Acme Bully Control
> wrote:

>On 7/12/2015 4:10 AM, wrote:
>> I once had a bottle of Russian cayenne vodka, it was ok.
>>
>Do you ever _respond_ to a post?
>
>Or is it just these mindless one-liners?

One liners are far more valuable than verbose senility

On 7/12/2015 5:46 PM, Brooklyn1 wrote:
> On Sun, 12 Jul 2015 09:07:30 -0600, Acme Bully Control
> > wrote:
>
>> On 7/12/2015 4:10 AM, wrote:
>>> I once had a bottle of Russian cayenne vodka, it was ok.
>>>
>> Do you ever _respond_ to a post?
>>
>> Or is it just these mindless one-liners?
>
> One liners are far more valuable than verbose senility
>
Now that we have established your place in the pecking order, old man....

Some were talking about vokda, I think vodka is boring.

On 7/12/2015 10:09 AM, wrote:
> Some were talking about vokda, I think vodka is boring.
>

I think one liner statements are boring.

On 2015-07-12 16:09:12 +0000, said:

> Some were talking about vokda, I think vodka is boring.

I find it worse than boring, but as a blank canvas for infusions it's a
delight.

I slso think girly men drink lite beer, let's see how can I make this longer, I give up.

On 7/12/2015 11:05 AM, wrote:
> I slso think girly men drink lite beer, let's see how can I make this longer, I give up.
>
I think you should drink pickle water.

On Friday, July 3, 2015 at 1:20:30 AM UTC-5, Julie Bove wrote:
> I have a bag of fresh ones. Yes, a bag because that's how they were sold at
> Target. So far more than I need for my gazpacho. I don't want to make
> poppers. What else can I do with them? Might need to add something to my
> Amazon order. Can they be made into a dip of some sort? Thanks.

Am reading this with interest as I have them growing in my garden. They did not get eaten in the great garden robbery , when the deer somehow opened the gate and got into the garden !
Rosie

On 2015-07-12 17:53:20 +0000, rosie said:

> On Friday, July 3, 2015 at 1:20:30 AM UTC-5, Julie Bove wrote:
>> I have a bag of fresh ones. Yes, a bag because that's how they were sold at
>> Target. So far more than I need for my gazpacho. I don't want to make
>> poppers. What else can I do with them? Might need to add something to my
>> Amazon order. Can they be made into a dip of some sort? Thanks.
>
> Am reading this with interest as I have them growing in my garden. They
> did not get eaten in the great garden robbery , when the deer somehow
> opened the gate and got into the garden !

Really? Did they seem to explicitly exclude them?