Chile Grinding and a Question

jeepdad · Posted: Jan 10 2010 Post subject: Chile Grinding and a Question

Grinding some more chiles today...its becoming a habit! Today was California chiles and Guajillo chiles. The question is does anyone know where I can download a chile reference book? I could buy one I'm sure but wanted to check if anyone knows a good reference to download. Looking for one I can pull out when I want to know about specific chiles.

This is after I washed my hands with soap! Love it!

My collection so far...from right to left, Cranky's Chilli Powder recipe, Red Pepper Chiles (2nd batch!), California Chiles, Guajillo Chiles, Habanero Chiles, and Arbol Chiles (getting low on the last two).

I've been putting this stuff in everything. I'm grilling pizza tonight and am thinking, hmmmm.....

--jeepdad

RubThatButt · BBQ Pro Joined: 05 Oct 2008 Posts: 689

I use this site for reference. No ebook but you can print what you need.

Hope it helps.

http://www.fiery-foods.com/index.php/pepper-profiles
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SierraScott · Posted: Jan 10 2010 Post subject:

Nice selection of books on the shelf there behind you... Just noticed that.
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jeepdad · Posted: Jan 10 2010 Post subject:

Thanks Rub ThatButt I just added it to my favs...good info.

Thanks SierraScott...I have boatloads of reference, study guides, commentaries, topical, and theological books. I enjoy studing the scriptures and learning about my God.

--jeepdad

71ragtop · Posted: Jan 10 2010 Post subject:

Dayum Jeepdad those fingers look a bit hot on the ends woooooeeee
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pattishadow · Joined: 27 Dec 2008 Posts: 6

Sorry Jeepdad I can't resist... but do you use a hair net for your fingers LOL. That was one for the girls.oh ya this isn't a throwdown.
Really your chille powders look awesome.

Pattishadow

Canadian Bacon · Posted: Jan 10 2010 Post subject:

Nice collection of ground chiles jeepdad,are you drying them naturally or did you pick up a dehydrater.
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necron 99 · Posted: Jan 10 2010 Post subject:

You need to find some chile pequins and give those a try jeepdad. I'm still working off the harvests from a decade ago that I dried before we left Texas - but I plan to try to have some pequin plants growing this year since I shouldn't have too much business travel.

Maybe I can make time in 2010 to fiddle with my "Hormigas del Fuego" BBQ sauce incorporating chile pequins that I was working on a while back.

I've never had any success trying to grow chile pequin plants from seeds - always just found them in the wild (everywhere) in South Texas and Central Texas. I've pre-ordered some plants for delivery in May 2010 from these folks, including some pequin plants from stock harvested around Wimberly, TX.

www.chileplants.com

I've ordered some of the Wild Brazil peppers too to try a pequin that's from the same family as habaneros and scotch bonnets this year. We'll see how summer and autumn 2010 go in my area.
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Cranky Buzzard · Posted: Jan 10 2010 Post subject:

Jeepdad, the first step in recovery is admitting you have a problem! Laughing

Like I said before, grinding your own powder IS ADDICTING! I love it!

You'll be surprised at how many things you can add it to.

Charlie
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jeepdad · Posted: Jan 10 2010 Post subject:

71ragtop, ha I was careful not to rub my eyes or other sensitive parts!

pattishadow, Haaaaa good one!

Canadian Bacon, naturally, but have been researching the dehydrators. Its like everything else you can pay a little or a lot.

Hey necron 99 good to hear from you. Thanks for the heads up about the pequins...will check it out.

Cranky Buzzard, haaaa my friend how true! I am putting the powder in everything!

Today is my middle kiddos birthday Slim turned 10 day. So Slimmers said she wanted Daddy to grill pizza and Mommy to make an Angel Food cake with pink icing. So Daddy and Mommy did just that!

Went and cleaned the snow and ice off the grill.

Grilling some veggies, onions, shrooms, and garlic for one of the pizzas.

A little salt and cracked black pepper.

After grilling the pizza crust with evoo added the homemade pizza sauce.

Added the mozzerella.

Added the peperoni on one.

Put a couple pieces of peperoni on the veggie pizza.

Added the veggies.

Chopped up some jalapenos for pizza topping for those that wanted it.

Heated some evoo, garlic and of course red chile powder for the jalapenos.

Man they are good and the chile powder gave it an extra hot and lengthy nice slow burn.

Pizzas done. One was done in the oven just due to limited space on the grill.

Done and ready to eat.

Done.

Very tasty cake.

Slim had a good day and so did her Daddy and Mommy and Sissys.

--jeepdad

day_trippr · Posted: Jan 10 2010 Post subject:

Oh, man - those pizzas look freakin' fantastic, jeepdad! Wow! If I could reach one I'd snatch it and run like heck! Very Happy

Cheers!
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Canadian Bacon · Posted: Jan 10 2010 Post subject:

Wow everthing turned out real nice jeepdad,those pizzas look real tasty,makes for a nice birthday meal.
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SmokeHound · Posted: Jan 10 2010 Post subject:

As usual, you (and Mrs. Jeepdad) did a wonderful job and cranked out a great looking meal! Very nice, indeed!

Happy birthday to your little one!
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SmoknCamo · Posted: Jan 10 2010 Post subject:

Jeepdad, those pizzas look awesome!!

What is the temp on the grill while you are cooking them?
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jeepdad · Posted: Jan 11 2010 Post subject:

Thanks everyone it is appreciated.

SmoknCamo, I usually just eyeball it on the gasser. I turn my three burner on low to medium after lightly grilling both sides of the crust with evoo. Once the crust is done then I add the sauce, cheese, peperoni or whatever toppings i'm grilling. I grill the veggies beforehand. Once the chese is melted and the peperoni looks done I pull them off.

--jeepdad

Dave C · Posted: Jan 11 2010 Post subject:

as the great Homer J Simpson would say..."mmmmm pizzzzzaaaaaa"

good job!!
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Mrs. K.A.M. · Posted: Jan 11 2010 Post subject:

Very nice, I want you to cater my next Bday party Wink

It all looks delicious Very Happy

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Rojellio Es Caliente · Posted: Jan 11 2010 Post subject:

Heres a site that sells seeds and plants. The chart has 200 some odd peppers, with genral description and if you click on the links... you get to see pictures. http://www.chileplants.com/chart.asp
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samson · BBQ Pro Joined: 30 Mar 2007 Posts: 869 Location: illinois

Vey nice! Those pizzas look like they tasted fantastic!

Thats a nice collection you got there. How long does a dried and ground chile last? I've noticed my home made chili powder is loosing its flavor and heat. I made a ton of it back in October. I wonder if it freezes well.

mgwerks · Posted: Jan 12 2010 Post subject:

Get yourself a box of surgical gloves - relatively inexpensive and much easier on the hands! I prefer nitrile over latex, but either one will work.
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