| View previous topic :: View next topic |
| Author |
Message |
zysmith
BBQ Super Pro
Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA
|
 Posted: Jan 12 2010 Post subject: |
 |
|
Uh... pepperoni on the 'veggie' pizza? Does that not defeat the purpose?
Great looking pies...
_________________
Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser |
|
| Back to top |
|
 |
necron 99
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX
|
| Posted: Jan 12 2010 Post subject: |
|
|
| samson wrote: | 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. |
My experience is the dried chile flavor can last at least a decade, before being ground, with fairly minimal container isolation. Some old spice jars or even better some of the jars with rubber gaskets and a metal hinge work well for me for dried whole chiles.
Once it's ground, I notice a decline in 'punch' within 3 to 4 months - so my way to handle this is to only grind what I think I'll use in a 2 month or so period.
No idea on how well it freezes, but my guess would be a lot like ground coffee - no problem as long as it's kept dry and all practical air is removed before freezing (Ziplock bag).
Nice lookin' pizzas and condiments jeepdad.
Here's the best priced spot I've found on the web that offers real whole dried chile pequins - if it's already ground, who knows what it really looked like / came from / was before it was ground and packaged?
http://www.amazon.com/Melissas-Dried-Pequin-Chiles-bags/dp/B0000EIDXQ
Original site but twice the price
http://www.melissas.com/Products/Products/dried-pequin-chiles.aspx
Ground chile pequin sprinkled on pizzas and pasta dishes will have you never touching those red pepper flakes at the pizza joint again!
_________________
Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
 |
|
| Back to top |
|
|
Brinnie
BBQ Super Pro
Joined: 28 Jun 2007
Posts: 2784
Location: Melbourne - Australia
|
| Posted: Jan 12 2010 Post subject: |
|
|
Dan, Everything there Looks Top Shelf  the pizza's sure look tasty 
_________________
Cheers
Smoking
Down Under |
|
| Back to top |
|
|
Chipotle Muncher
Newbie
Joined: 25 Oct 2008
Posts: 75
Location: Gerringong Australia
|
|
| Back to top |
|
|
SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
|
| Posted: Jan 17 2010 Post subject: |
|
|
| mgwerks wrote: | | 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. |
Agree completely. Anytime I'm handing any pepper, I wear gloves. If I'm grinding I wear a mask.
I buy them by the case. |
|
| Back to top |
|
|
necron 99
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX
|
| Posted: Jan 17 2010 Post subject: |
|
|
I bought a package of these gloves years ago and I've hardly dented the supply in the first box with the second box still untouched.
http://www.samsclub.com/shopping/navigate.do?dest=5&item=199153
Like any other gloves, just make sure you don't nick them when cutting / chopping etc. foods. Just throw them away when you're done.
Also handy for other chores like poisoning pesky fire ant mounds in the yard etc.
_________________
Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
|
|
| Back to top |
|
|
txluke
BBQ Fan
Joined: 29 Aug 2009
Posts: 282
Location: South TEXAS
|
| Posted: Jan 17 2010 Post subject: |
|
|
| necron 99 wrote: |
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. |
The reason it is hard to grow them from seeds is because they first have to come out of a bird. You mostly see the plants growing along fence lines and other places where mockingbirds sit. If you have ever had a pequin bush you had mockingbirds. The seeds have a coating on them that is removed in the digestive system of the bird. When they come out they are now ready to grow. |
|
| Back to top |
|
|
Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
|
| Posted: Jan 17 2010 Post subject: |
|
|
| txluke wrote: | | necron 99 wrote: |
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. |
The reason it is hard to grow them from seeds is because they first have to come out of a bird. You mostly see the plants growing along fence lines and other places where mockingbirds sit. If you have ever had a pequin bush you had mockingbirds. The seeds have a coating on them that is removed in the digestive system of the bird. When they come out they are now ready to grow. |
These pepper seeds also can take anywhere from one to three months to germinate.I grow all my hot peppers from seed,these take the longest time of any pepper seeds to germinate.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
|
| Back to top |
|
|
necron 99
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 2594
Location: San Antonio, TX
|
| Posted: Jan 18 2010 Post subject: |
|
|
I'd heard and seen the stuff about the bird digestive enzymes, but I've also seen it debunked. It also came to mind how can several on-line nurseries offer such plants without a captive bird population (preferably mockingbirds for Texas varieties  )? In the wild, I agree they're often found below prime bird roosting areas as that's a major way the seeds are distributed.
I've also seen the stuff on long germination times for pequins and tepins as Mr. Bacon's noted. So, I'm sidestepping the stuff on germinating and ordering live plants instead. One is a habanero cousin called Wild Brazil that I'm quite interested in tasting the results first-hand. Here's what I've ordered this year, two plants of each type in case one plant doesn't make it to fruition.
Cobincho The fruit looks a LOT like what I found in the wild in Texas and is some different species Capsicum Exile  than most pequins
Chiltepin Texas These have more round fruit and I'm not going to split hairs between chile pequins / petins / tepins  To some folks this is a big deal but I'm not botanist, just a simple backyard cook. Chiltepin Creek ran near where I lived for many years in Texas.
Chintexle Never tried these before but if they're good roasted they might be good smoked too
Now for the habanero cousins
Wild Brazil I'm looking forward to harvesting these and drying them for portable whole Capsicum Chinense peppers.
Scotch Bonnet Yellow Good all-around Caribbean hot pepper
St. Lucia Red Seasoning Heatless habanero cousin, should be easy for me to keep straight between this and the Scotch Bonnet with different colors and pod shapes
I'll leave the ultra hot stuff to Mr. Bacon and others who grow Jolokia varieties etc. 
_________________
Let's hope SoEzzy can ditch his heavy hand on photos in 2016!
|
|
| Back to top |
|
|
Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
|
| Posted: Jan 18 2010 Post subject: |
|
|
I have about 25 different varities of hot Im going to plant this year,Im going to buy a real good dehydrater to dry them and then grind them into powders,save some dried in half,i still have a bunch that hold well if kept in a mason jar and kept out of sunlight.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
|
| Back to top |
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
