Subj : Chilies was: Pancakess To : Ruth Haffly From : Dave Drum Date : Sun Nov 10 2024 05:51:32 -=> Ruth Haffly wrote to Shawn Highfield <=- RH> Some can take it, others can't. I was reading an article in today's RH> paper about a pepper grower who has developed a Pepper X with a RH> Scoville Unit # of 2,700,000. He said it took him 6 hours to recover RH> from eating one. Now that is one hot pepper! SH> I saw that interview with him. He's a machine for sure, now he can SH> eat them on command and doesn't break a sweat. hahahaha RH> He must have a cast iron stomach. One of Steve's brothers used to like RH> things extra hot. He told us some years ago that he put in a take out RH> order in some place for super, extra, extra hot wings. When he came to RH> pick it up, the whole kitchen crew came out to see who it was that RH> wanted the wings so hot. Some time later he developed ulcers and now RH> can't have the hot and spicy foods he used to enjoy. If it's bacterial ulcers he can. The heat in the chilies (capsaicin) is known to kill the bacteria (baccatum pyloreum). (cribbed the following from Healthline: "capsaicin, the chemical that gives chilies and peppers their kick, has been shown to inhibit the bacteria H. pylori, the most common cause of ulcers. Capsaicin has an interesting relationship to pain: The initial irritation of capsaicin is followed by a numbing effect. That's why it's used in topical treatments in cream or as a dermal patch for joint and other pain." However, if it's a stress caused or aspirin/Alleve, etc. caused ulcer - leave the chilies alone. Bv)= RH> and HI. Getting older, moving (further) away from pepper growing RH> territory, changing my eating habits, etc have toned down my heat RH> level. SH> Just living with Andrea and Bob has brought my heat level way down. RH> I prefer to be able to taste other flavors in my food, and if it's hot, RH> it should be an all over the mouth heat. That's what we try to get with RH> our chili but so many other chilis we've had seem to concentrate their RH> heat in just one part of the mouth. That, to us, is not a good chili. If things are too hot, after the second bite my taste buds are numb and all I can taste is the heat. At chilli cook-offs heat is referredf to as "up front/early" or "late heat". I prefer a mix of some early heat followed by the warm, back-of-the-throat glow that is late heat. And not so ot that I can't taste the subtle flavours in the dish. Here's a faily mild, tasty chile recipe. I have also made these with red (ripe) chilies which have a slightly different flavour profile, And a different "stuffing" from the stuffed Mexi-Bells recipe I sent Saturday. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Green Chilies Rellenos (Stuffed Green Chilies) Categories: Latino, Vegetables, Chilies, Cheese Yield: 5 Servings 10 lg Green chilies; NuMex, Big - Jim or Anaheim, roasted, - peeled, stems on 10 oz Longhorn (yellow) or Jack - (white) cheese 1 lg Onion; peeled, in thin - slivers, opt MMMMM---------------------------BATTER-------------------------------- 1 c A-P flour 1 ts Baking powder 1/2 ts Salt 3/4 c Cornmeal 1 c Milk 2 lg Eggs; slightly beaten To make batter, combine flour, baking powder, salt and cornmeal. Blend milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for a smooth batter. Cut cheese into slices or batons 1/4" thick and the length of the chile pods. Make a small slit in roasted chile just big enough to insert cheese (you can also poke in some of the slivers of onion at this point). Heat a deep fryer or skillet w/an inch or so of oil to a temperature of 375ºF/190ºC. Using a spoon, dip stuffed chilies in batter then fry in the hot oil or lard until golden brown. Drain and serve. May be garnished with green chile sauce if desired. Uncle Dirty Dave's Kitchen MMMMM .... "Want some cheese with that whine? -- Dr. Phil McGraw ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .