Still Smarter

OK so the final chilli harvest complete.

Because of the foreshortened summer I now have 2 kg of 2inch green mean chillies.

Any ideas anyone?

Dry? Pickle? Blanch? Ferment?

#NoFword

Dry.
My dad used to infuse sherry with chilli as a hot table sauce.
You can also cook them into a sauce to be used during cooking - too concentrated to use as a table sauce.

Dry it from me too.
I have all sorts of dried veg. some almost 12 years old.
Add a little water, and you would not not know.
Not that I consider myself a Prepper.

Robert.

I dried all my red chilli. They crush brilliantly and really usable.

Was trying to think of something different for these. Not sure they will keep their colour off I dry them.

No Prepper here, but we do keep stores.

Bonkers idea... Could I distill out the chilli essence into alcohol or oil. For cooking?

The boss dries Chilli's as you said this year the green ones are hot, very hot
she made a curry with some in the other night and it nearly blew my head off.

I think drying might win through.

Distilling them seems to be the way you make pepper spray - that or very anti social screen de-icer.

Try dropping them, chopped, into neutral.
I end up doing this most years with a good portion of my garlic.
After I have fished out the garlic for culinary use, I have Garlic vodka, which several people use in the kitchen for cooking.
It may work for chilli's also?

Robert.

Mash wrote: Wed Dec 04, 2019 8:41 am OK so the final chilli harvest complete.

Because of the foreshortened summer I now have 2 kg of 2inch green mean chillies.

Any ideas anyone?

Dry? Pickle? Blanch? Ferment?

#NoFword

OK, Am I being Tim but dim here?
Last night, and again tonight, I spot this hash tag thingey.
Aunty goggle is not much help, unless we have an otherwise unknown christian wing inside the site?
Are the Rosicrucians trying to take over, or is it some other conspiracy?

Robert.

I am all for not swearing at each other online.
Is this the way to ensure it?

Robert.

Totally bemused, because I am at a total loss for words and thoughts.
Actions?
Those I can do.
Screen shots taken etc.
No editting options open, that are unsee-able.

Robert.

Ho K.
Wading into these murky waters...
This is not a site for discussing politics, religion, race or many other topics.
Nor, even trying to sneak them in.

Swear words.
Sometimes they are used here, usually, correctly and well placed, and so slip under the radar.
But you can bet that if someone from admin. finds one unacceptabley used, the poster will be history.

I really am struggling with this #NoFWord thing, it has kept me out of bed much later than expected tonight.

When it goes away, I will be a nicer person.
Until then, I am a bear with a sore head.
Be warned.

Robert.

Omg.

Hands up its me.

Started on the thread where Curmudgeon mentioned how much I post the word FREEZER.

Hence #NoF(reezer)word

all's well that ends well!

Mash wrote: Fri Dec 06, 2019 6:40 am Omg.

Hands up its me.

Started on the thread where Curmudgeon mentioned how much I post the word FREEZER.

Hence #NoF(reezer)word

heeheehee

Disambiguation.
A marvellous word.

Robert.

well if you still haven't got this sorted, I'd add the idea of "lacto ferment" to your list.

You'd either clean up and slice, weigh the fruit and calculate 2% by weight of salt, mix together and "scrunch" it before leaving it to rest for a few hours,

Or

clean up and slice, pack into a clip top jar, work out what you need to do for a weight to keep all the veg submerged (a cabbage leaf and a boiled beach pebble like is done in Korea for kimchi ferments, though on the fermented food page I read at FB, we suggest either genuine clip top kilner jars, and the weight/press is an emptied and cleaned out Gu brand pudding ramekin/cheaper Aldi equivalent, or the cheaper but better quality IKEA clip top jars), then just pour in a brine mixed with 2% salt.

Then just store them somewhere cool, but in a bowl/dish/something to catch any seepage from the brine. A minimum of 4 weeks like that and any sugars will be converted to lactic acid (like with sauerkraut, kimchi, etc). They'd keep for a long time like that (it's one of the "pre-refrigeration" methods of preserving foods).........