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Old 12-24-2012, 01:52 PM   #11
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Great ideas! I don't have any quality vinegar on hand at the moment, but I do have some quality olive oil and can buy vinegar.

I think maybe I'll crush half, and use for flaked peppers for cooking/sprinkling.

There could be some ghost peppers in there- but I have no idea which are which! I recognize habaneros, cayennes, and scotch bonnet, but as to the rest I have no idea.

I like things super spicy, even my puttanesca sauce, but I will be careful to not make it too hot with unrecognized peppers!


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Old 12-24-2012, 10:31 PM   #12
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Quote:
Originally Posted by wolfstar View Post
I would smoke some of them...
Somehow I thought they were smoked fresh/raw. I don't know how much smoke flavor my dried peppers could assimilate. Plus, chipotle gets packed in adobo and is kinda mushy, but don't know if that is tradition or what.


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Old 12-24-2012, 10:41 PM   #13
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I took most of the peppers, and ground them up to "flakes" in the coffee grinder. I put them in a pepper shaker jar, with big holes. The rest I'm saving for vinegar/oil/soups/stews/etc.

Well, Bob wanted some of our fermented veggies for dinner (http://www.homebrewtalk.com/f56/fermented-foods-374912/) but I think they're sort of boring since there was only one habanero in with all the veggies.

So I did sort of a "make shift" kimchee. I took out a wide shallow bowl, and added fish sauce, minced garlic, ginger, and liberal amounts of those "pepper flakes". I stirred in a couple of big ladles of the fermented veggies and let them sit for an hour in the spicy garlic gingered fish sauce.

Bob LOVED it, and so did I! It was spicy, but not hot. Until later. By the time dinner was over, and we were finishing up our wine, both of us commented on the afterburn! My lips are still burning a little. In other words, SUCCESS!
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Old 12-25-2012, 02:20 PM   #14
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Anything marinated with hot peppers, fish sauce, garlic and ginger sounds good to me.

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Old 12-27-2012, 11:32 PM   #15
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They will taste a lot better if you toast them before using. Stand back the fumes can be intense.

Add them to soup or chili, especially when you have a cold

 
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Old 12-31-2012, 08:16 PM   #16
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What I would do is find one of the ones that you have already tried and deemed to be "oh not THAT hot" and put it in a saucepan with some milk and let it simmer for a while (since I'm a wuss it wouldnt be very long at all). Remove with tongs. Then I would use milk chocolate melted into the hot milk to make spicy hot chocolate.

You Michiganders have like 4 foot snow drifts and drink a lot of hot chocolate this time of year... right?
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Old 12-31-2012, 08:19 PM   #17
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Quote:
Originally Posted by CreamyGoodness View Post
What I would do is find one of the ones that you have already tried and deemed to be "oh not THAT hot" and put it in a saucepan with some milk and let it simmer for a while (since I'm a wuss it wouldnt be very long at all). Remove with tongs. Then I would use milk chocolate melted into the hot milk to make spicy hot chocolate.

You Michiganders have like 4 foot snow drifts and drink a lot of hot chocolate this time of year... right?
Yes, but I am probably one of the few women alive that hate chocolate! I dislike milk, too, but I really hate chocolate. So, not to ruin your hopes of trying this, but, NO!

None of the ones I tried were very hot. I mean, they had some heat to them but nothing hot at all.

The pepper flakes I made are great- sort of spicy/smoky and adding depth to everything. They are great on meatloaf!
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Old 12-31-2012, 08:22 PM   #18
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Quote:
Originally Posted by Yooper View Post
Yes, but I am probably one of the few women alive that hate chocolate! I dislike milk, too, but I really hate chocolate. So, not to ruin your hopes of trying this, but, NO!

None of the ones I tried were very hot. I mean, they had some heat to them but nothing hot at all.

The pepper flakes I made are great- sort of spicy/smoky and adding depth to everything. They are great on meatloaf!
Oh I knew that... my fault. Got any venison shanks or other super tough fibrous meat? A pepper or two in the crockpot on a long slow braise would be a good addition methinks!
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Old 12-31-2012, 08:22 PM   #19
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Oh, and dare I even suggest you add a little kick to one of your beers??
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Old 12-31-2012, 08:30 PM   #20
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Quote:
Originally Posted by CreamyGoodness View Post
Oh I knew that... my fault. Got any venison shanks or other super tough fibrous meat? A pepper or two in the crockpot on a long slow braise would be a good addition methinks!
Yes, we did that just about two days ago, as a matter of fact. We've got wonderfully flavored grass-fed beef, but some of the cuts are a little tough. I made something like a swiss steak, then put it in the crockport with some stout and two of those peppers and a few frozen tomatoes from our garden. It came out really really good!

We still have plenty of venison (got three deer this year), and lots of lamb and quite a bit of that beef.

Tomorrow Bob is roasting an organic chicken, and he told me he's using both the pepper flakes and one or two whole dried peppers in that. That sounds really good to me!


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