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.