This is a timely thread for me, as I just got a bag full of fresh japs and habeneros from my mom's garden. Methinks I can't resist the deep fried cheese concoction. 
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Aug. 12, 2011 10:22 a.m. Matt B Dork
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Aug. 12, 2011 10:32 a.m. Tom Heath Web Manager
vwcorvette wrote:
Obviously that should read HOME grown!
Is fixed now. That was an unfortunate typo.
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Aug. 12, 2011 10:36 a.m. 914Driver SuperDork
Cut the tops off the peppers, gut the seeds; put in a cube of sharp cheese, a bit of prosuitte or cabrigole and drizzle it with olive oil. Let it sit in the fridge for a few hours to get all that happy working, then just pop 'em
DanPoppers. You're welcome.
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Aug. 12, 2011 11:34 a.m. slantvaliant Dork
Ripe (red) jalapenos + smoke = chipotle Really nice addition to all sorts of foods.
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Aug. 12, 2011 12:21 p.m. Marjorie Suddard General Manager
Darn it, I was enjoying that typo.
Margie
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Aug. 12, 2011 1:31 p.m. Matt B Dork
In reply to Marjorie Suddard: me too.
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Aug. 12, 2011 1:59 p.m. 16vCorey SuperDork
914Driver wrote:
...a bit of prosuitte or cabrigole...
Maybe it was the typo getting to me, but I totally read that as "prostitute" the first time around.
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Aug. 12, 2011 2:07 p.m. vwcorvette Reader
Glad I could make your day via the typo. Damn, I'm usually pretty good about that stuff too.
Thanks for all the input. Gonna do a variety of things. Dehydrate for sure. Poppers. And get some viegar and stick some peppers in there as well.
Any more ideas?
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Aug. 12, 2011 2:23 p.m. akamcfly Reader
pilotbraden wrote:
I had 3 grocery sacks of habenero peppers that I dried in a food dehydrator. I sliced them in 1/2 and placed them on the racks before leaving for work. When I opened the door after work I had the sensation of being pepper sprayed. All future dryings took place on the back porch or in a shed. I then used a mortar and pestle to grind them into powder. The yield was about 1 1/2 quarts. That was in 1995. I still have some of it at my cabin. It is wicked hot and delicious. A teaspoon of it in a 2-3 gallon batch of beans or chili will light it up nicely.
I have the same stuff - a coworker makes it every summer. It's good on almost everything.
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Aug. 12, 2011 3:41 p.m. 914Driver SuperDork
16vCorey wrote:
914Driver wrote:
...a bit of prosuitte or cabrigole...
Maybe it was the typo getting to me, but I totally read that as "prostitute" the first time around.
Prostitue I can spell, it's the smoked Italian pig and hot peppered ham that throws me.
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Aug. 12, 2011 6:06 p.m. friedgreencorrado SuperDork
914Driver wrote:
friedgreencorrado wrote:
914driver, have you got better links than I, or did you just learn it at grandma's knee?
Read a book once, everything from there is trial & error.
I make a kickazz Veggie Soup in the late summer or fall and freeze it in manageable chunks. Once I tried to can some so you can just open a can instead of waiting for it to defrost. EVERY ONE blew up! It stunk like rotted fermented baby puke/sour milk/dead mouse. Oy. Someone told me later that you can't can zuccini. If you hear anything on this or just canning soup in general, please let me know.
Thanx, Dan
Canning veggies can be tough because some of them have very low acid content. Those have to be heated in a pressure cooker to get the temps high enough to kill the bacteria (240deg F/116dec C). My mom always knows when it's harvest time, because I'm on the phone every three days, "Mom? Yeah, should I pressure can (vegetable X)?" Unfortunately, we didn't get a garden this year-SWMBO's new job's overnight shift & it's rough on her. And everything I touch seems to die..
EDIT: Here's a link with a fair description of pressure canning.
http://www.offthegridnews.com/2011/05/02/canning-202-low-acid-vegetables/Some folks use those fancy pressure canners, but you can use a regular pressure cooker. Takes all day because you can only do about two jars at a time, though.
EDIT #2: Botulism spores, not bacteria. My brain's broken today.
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Aug. 12, 2011 6:10 p.m. JoeyM SuperDork
Marjorie Suddard wrote:
Darn it, I was enjoying that typo.
Margie
Does that mean that I can hotlink those images I found?
