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

On 2021-05-21 11:08 p.m., US Janet wrote:
> 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
>

I Like some heat, but not as much as I get in one of those. I Have been
making a simple sort of Thai style soup using broth, low sodium soy
sauce, lime juice, a star anise, some basil and a some birds eye chili.
I would very finely chop half a chili but my wife found it to be way too
hot for her taste. The last few times I made it I used half a pepper
simmered in the soup and then removed for serving and it is much easier
to handle.

This incident caught me off guard. I have been using these peppers once
or twice a week for months and had no problems handling them. I had
chopped one tonight and handled it with my thumb and forefinger with no
problem. It was only when I slopped a bit of that very briny fluid
between my third and fourth finger that I had a problem. I have scrubbed
my hands thoroughly four times and there is still an uncomfortable burn.

On Fri, 21 May 2021 23:20:19 -0400, Dave Smith
> wrote:

>On 2021-05-21 11:08 p.m., US Janet wrote:
>> 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
>>
>
>I Like some heat, but not as much as I get in one of those. I Have been
>making a simple sort of Thai style soup using broth, low sodium soy
>sauce, lime juice, a star anise, some basil and a some birds eye chili.
>I would very finely chop half a chili but my wife found it to be way too
>hot for her taste. The last few times I made it I used half a pepper
>simmered in the soup and then removed for serving and it is much easier
>to handle.
>
>This incident caught me off guard. I have been using these peppers once
>or twice a week for months and had no problems handling them. I had
>chopped one tonight and handled it with my thumb and forefinger with no
>problem. It was only when I slopped a bit of that very briny fluid
>between my third and fourth finger that I had a problem. I have scrubbed
>my hands thoroughly four times and there is still an uncomfortable burn.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On Fri, 21 May 2021 23:20:19 -0400, Dave Smith
> wrote:

>On 2021-05-21 11:08 p.m., US Janet wrote:
>> 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
>>
>
>I Like some heat, but not as much as I get in one of those. I Have been
>making a simple sort of Thai style soup using broth, low sodium soy
>sauce, lime juice, a star anise, some basil and a some birds eye chili.
>I would very finely chop half a chili but my wife found it to be way too
>hot for her taste. The last few times I made it I used half a pepper
>simmered in the soup and then removed for serving and it is much easier
>to handle.
>
>This incident caught me off guard. I have been using these peppers once
>or twice a week for months and had no problems handling them. I had
>chopped one tonight and handled it with my thumb and forefinger with no
>problem. It was only when I slopped a bit of that very briny fluid
>between my third and fourth finger that I had a problem. I have scrubbed
>my hands thoroughly four times and there is still an uncomfortable burn.

Chili peppers do not have the same heat one from the other of the same
kind. The growing season affects them so that some can be way hotter
than their brothers and sisters. I always taste as I go, particularly
at the end and can add a bit more if needed.
I have had the problem of having to wash my hands for more than a day
and still could feel the burn. Then I got smart and got a box of
medical laytex gloves for use when preparing peppers. I'm a sissy, as
I said.
Janet US

Dave Smith wrote:
> I Like some heat, but not as much as I get in one of those. I Have been
> making a simple sort of Thai style soup using broth, low sodium soy
> sauce, lime juice, a star anise, some basil and a some birds eye chili.
> I would very finely chop half a chili but my wife found it to be way too
> hot for her taste. The last few times I made it I used half a pepper
> simmered in the soup and then removed for serving and it is much easier
> to handle.
>
> This incident caught me off guard. I have been using these peppers once
> or twice a week for months and had no problems handling them. I had
> chopped one tonight and handled it with my thumb and forefinger with no
> problem. It was only when I slopped a bit of that very briny fluid
> between my third and fourth finger that I had a problem. I have scrubbed
> my hands thoroughly four times and there is still an uncomfortable burn.

Your biggest problem last night was deciding to jerk off. Now your
"stuff" burns too. lol

On 2021-05-23 6:29 a.m., Gary wrote:
> Dave Smith wrote:

>> This incident caught me off guard. I haveÂ* been using these peppers once
>> or twice a week for months and had no problems handling them.Â* I had
>> chopped one tonight and handled it with my thumb and forefinger with no
>> problem. It was only when I slopped a bit of that very briny fluid
>> between my third and fourth finger that I had a problem. I have scrubbed
>> my hands thoroughly four times and there is still an uncomfortable burn.
>
> Your biggest problem last night was deciding to jerk off. Now your
> "stuff" burns too. lol
>
>

Wow. I was expecting that Sheldon would be the one to try to add that
touch of class.

On 5/23/2021 9:22 AM, Dave Smith wrote:
> On 2021-05-23 6:29 a.m., Gary wrote:
>> Dave Smith wrote:
>
>>> This incident caught me off guard. I haveÂ* been using these peppers once
>>> or twice a week for months and had no problems handling them.Â* I had
>>> chopped one tonight and handled it with my thumb and forefinger with no
>>> problem. It was only when I slopped a bit of that very briny fluid
>>> between my third and fourth finger that I had a problem. I have scrubbed
>>> my hands thoroughly four times and there is still an uncomfortable burn.
>>
>> Your biggest problem last night was deciding to jerk off. Now your
>> "stuff" burns too. lol
>>
>>
>
> Wow. I was expecting that Sheldon would be the one to try to add that
> touch of class.

Looks like Gary is trying to compete with the trolls when it comes to
snarky remarks.

Jill

On 5/23/2021 9:08 AM, jmcquown wrote:
> On 5/23/2021 9:22 AM, Dave Smith wrote:
>> On 2021-05-23 6:29 a.m., Gary wrote:
>>> Dave Smith wrote:
>>
>>>> This incident caught me off guard. I haveÂ* been using these peppers
>>>> once
>>>> or twice a week for months and had no problems handling them.Â* I had
>>>> chopped one tonight and handled it with my thumb and forefinger with no
>>>> problem. It was only when I slopped a bit of that very briny fluid
>>>> between my third and fourth finger that I had a problem. I have
>>>> scrubbed
>>>> my hands thoroughly four times and there is still an uncomfortable
>>>> burn.
>>>
>>> Your biggest problem last night was deciding to jerk off. Now your
>>> "stuff" burns too. lol
>>>
>>>
>>
>> Wow. I was expecting that Sheldon would be the one to try to add that
>> touch of class.
>
> Looks like Gary is trying to compete with the trolls when it comes to
> snarky remarks.
>
> Jill

No one can compete with you!

On Sun, 23 May 2021 12:12:01 -0600, wolfy's new skateboard
> wrote:

>On 5/23/2021 9:08 AM, jmcquown wrote:
>> On 5/23/2021 9:22 AM, Dave Smith wrote:
>>> On 2021-05-23 6:29 a.m., Gary wrote:
>>>> Dave Smith wrote:
>>>
>>>>> This incident caught me off guard. I haveÂ* been using these peppers
>>>>> once
>>>>> or twice a week for months and had no problems handling them.Â* I had
>>>>> chopped one tonight and handled it with my thumb and forefinger with no
>>>>> problem. It was only when I slopped a bit of that very briny fluid
>>>>> between my third and fourth finger that I had a problem. I have
>>>>> scrubbed
>>>>> my hands thoroughly four times and there is still an uncomfortable
>>>>> burn.
>>>>
>>>> Your biggest problem last night was deciding to jerk off. Now your
>>>> "stuff" burns too. lol
>>>>
>>>>
>>>
>>> Wow. I was expecting that Sheldon would be the one to try to add that
>>> touch of class.
>>
>> Looks like Gary is trying to compete with the trolls when it comes to
>> snarky remarks.

If snark didn't exist, Jill would invent it.

--
This is a message from the other Dave Smith.

On Sunday, May 23, 2021 at 11:08:33 AM UTC-4, wrote:
> On 5/23/2021 9:22 AM, Dave Smith wrote:
> > On 2021-05-23 6:29 a.m., Gary wrote:
> >> Dave Smith wrote:
> >
> >>> This incident caught me off guard. I have been using these peppers once
> >>> or twice a week for months and had no problems handling them. I had
> >>> chopped one tonight and handled it with my thumb and forefinger with no
> >>> problem. It was only when I slopped a bit of that very briny fluid
> >>> between my third and fourth finger that I had a problem. I have scrubbed
> >>> my hands thoroughly four times and there is still an uncomfortable burn.
> >>
> >> Your biggest problem last night was deciding to jerk off. Now your
> >> "stuff" burns too. lol
> >>
> >>
> >
> > Wow. I was expecting that Sheldon would be the one to try to add that
> > touch of class.
> Looks like Gary is trying to compete with the trolls when it comes to
> snarky remarks.

[Sigh] Jill, it all goes back to the bruce trolls craziness. Just ignore it.

On Mon, 24 May 2021 11:56:55 -0700 (PDT), bruce bowser
> wrote:

>On Sunday, May 23, 2021 at 11:08:33 AM UTC-4, wrote:
>> On 5/23/2021 9:22 AM, Dave Smith wrote:
>> > On 2021-05-23 6:29 a.m., Gary wrote:
>> >> Dave Smith wrote:
>> >
>> >>> This incident caught me off guard. I have been using these peppers once
>> >>> or twice a week for months and had no problems handling them. I had
>> >>> chopped one tonight and handled it with my thumb and forefinger with no
>> >>> problem. It was only when I slopped a bit of that very briny fluid
>> >>> between my third and fourth finger that I had a problem. I have scrubbed
>> >>> my hands thoroughly four times and there is still an uncomfortable burn.
>> >>
>> >> Your biggest problem last night was deciding to jerk off. Now your
>> >> "stuff" burns too. lol
>> >>
>> >>
>> >
>> > Wow. I was expecting that Sheldon would be the one to try to add that
>> > touch of class.
>> Looks like Gary is trying to compete with the trolls when it comes to
>> snarky remarks.
>
>[Sigh] Jill, it all goes back to the bruce trolls craziness. Just ignore it.

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

On Sunday, May 23, 2021 at 5:29:36 AM UTC-5, Gary wrote:
> Dave Smith wrote:
> > I Like some heat, but not as much as I get in one of those. I Have been
> > making a simple sort of Thai style soup using broth, low sodium soy
> > sauce, lime juice, a star anise, some basil and a some birds eye chili.
> > I would very finely chop half a chili but my wife found it to be way too
> > hot for her taste. The last few times I made it I used half a pepper
> > simmered in the soup and then removed for serving and it is much easier
> > to handle.
> >
> > This incident caught me off guard. I have been using these peppers once
> > or twice a week for months and had no problems handling them. I had
> > chopped one tonight and handled it with my thumb and forefinger with no
> > problem. It was only when I slopped a bit of that very briny fluid
> > between my third and fourth finger that I had a problem. I have scrubbed
> > my hands thoroughly four times and there is still an uncomfortable burn.
> Your biggest problem last night was deciding to jerk off. Now your
> "stuff" burns too. lol


Lol, Gary...

:-D

--
Best
Greg

On Fri, 21 May 2021 21:08:00 -0600, US Janet >
wrote:

>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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.

On Fri, 21 May 2021 21:08:00 -0600, US Janet wrote:

> 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.
>>
> 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.

Yeah that would probably work well if they were fresh. But not
after they're frozen. Dried whole Asian chiles work especially well
in stir-frying for adding flavor, just don't eat them. And dried
Asian chiles don't have the tobacco taste of the Mexican dried
chiles.

-sw

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.

Janet UK

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.
>
> Janet UK

report back on that, please.
Janet US

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

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.

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.

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

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.

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.
>
> Janet UK
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.

On Saturday, May 22, 2021 at 7:41:15 AM UTC-4, 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.

Here in the states they have instant ramen noodles. They come with seasoning packets. They even have a veggie version and a chili version. The whole package of ramen noodles comes with it for just 26 cents.

On Sat, 22 May 2021 12:30:06 -0700 (PDT), bruce bowser
> wrote:

>On Saturday, May 22, 2021 at 7:41:15 AM UTC-4, 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.
>
>Here in the states they have instant ramen noodles. They come with seasoning packets. They even have a veggie version and a chili version. The whole package of ramen noodles comes with it for just 26 cents.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net

bruce bowser wrote:
> Here in the states they have instant ramen noodles.
> They come with seasoning packets. They even have a
> veggie version and a chili version. The whole package
> of ramen noodles comes with it for just 26 cents.

And that's a high price. Often on sale for much less.
Best price I saw was 12 for $1.00. I'll grab a few when they get to
about 8 for $1.00.