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Invisibleskullphuxxx
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Registered: 05/02/13
Posts: 341
Loc: Smurfs village
Re: Habeneros? [Re: 2859558484]
    #19094187 - 11/06/13 06:37 AM (10 years, 3 months ago)

Yerp.were all fam. in one way or a another.


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Offline2859558484
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Registered: 01/10/06
Posts: 8,752
Last seen: 3 years, 5 months
Re: Habeneros? [Re: skullphuxxx]
    #19109395 - 11/09/13 08:05 AM (10 years, 3 months ago)

whoop whoop


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InvisibleDreadlockFungi
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Registered: 03/28/13
Posts: 34
Loc: Foco, CO
Re: Habeneros? [Re: 2859558484]
    #19109602 - 11/09/13 09:06 AM (10 years, 3 months ago)

Curry! Start with your dry ingredients in a mortar and pestle, adding shallots last, but it goes.

Cumin, Coriander, White Pepper, Salt, Dried Pepper, Ginger, Garlic, (Optional=Lemongrass), Cilantro stem or root, and Shallot. Then add some tamari until it's just pastey enough. You can even go more umami by adding dried mushrooms to the paste.

But to cook, heat oil in pan, add paste and mix until aromatic. Add your food stuffs and saute until browned. Add coconut milk and extra milk to thin it (personal choice). At the very end I like to let it cool to room temp and add some more tamari mixed into miso, and heat it back up to serving temp (140ish) and serve over rice. There's a lot of room for variation in this recipe, you just have to remember to balance the spicy and the sweet and the sour and the salty.


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Offlinech1ck3n.s0up
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Registered: 10/03/08
Posts: 2,573
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Re: Habeneros? [Re: DreadlockFungi]
    #19112044 - 11/09/13 08:46 PM (10 years, 3 months ago)

With a pepper like this, it has to simmer for a long time, or whatever food to which they are added will simply be inedible and painful.

So, I suggest the following spicy stock recipe. I've used this with screamin' hot peppers before, with great success.

INGREDIENTS

1lb beef bones, sliced
1lb beef neck bones, sliced
1 smoked pork hock
Mirepiox (2 large yellow onions, 1 cup sliced celery, 1 cup sliced carrots)
Garlic (12 cloves... at least; perhaps even a whole bulb. I love garlic!)
1tbsp peppercorns
Bay leaves
Habenero peppers (a dozen, maybe? not sure on qty here). sliced, seeds removed.

STEPS:

* Generally speaking, go "low and slow" with all this. Keep the heat on low, except for a moment here and there when you raise the pot to boil or want to get things going.

1. Brown bones and necks in stock pot.
2. Once you get a nice frond and some rendered fat on the bottom, remove bones and set aside.
3. Dice onions and add with carrots and celery. Once again, simmer until you get a nice brown. Stir and scrape as they sweat.
4. Clear a spot in the middle, and add the garlic and peppers. They brown fast, so be careful!!!
5. Add bones back in. Add smoked pork hock.
6. Fill pot with filtered, distilled, or purified water.
7. Add peppercorns and bay leaf
8. Simmer for 6-8 hours; perhaps even overnight.

Strain into quart-sized containers and freeze.

You get a rich, boney, slightly smokey, and nicely spicy stock. Because you simmered it for so long, it will take the edge off the peppers, and you'll really get the winey flavor of the peppers, and a nice kick.

Key is to taste, taste, taste... until you go "Mmm!" instead of "Shit that burns!"

This is a GREAT stock for
1. Chili: if you're in a hurry, sear some ground beef and add canned beans. If you've got time, cube some chuck and simmer for a while.
2. Spicy beef stew. Add some more vegetables and beef cubes.

:heart: :chicken:

ps Also, final warning, you might want to wear disposable rubber gloves when handling these peppers. If you touch your eyes, nose, or anything "lower down" that might be sensitive to acid, you'll be burning for an hour! Unfortunately, I speak from experience here.
http://www.shroomery.org/forums/showflat.php/Number/18424988


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"Inspiration ~ Move me brightly ~ light the song with sense and color ~ hold away despair ~ more than this I will not ask ~ faced with mysteries dark and vast ~ statements just seem vain at last" --Jerry Garcia, Terrapin Station

"Officer, I'm going to remain silent, and I would like to speak with a lawyer. I'm not resisting, but I don't consent to any searches.


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Offlineeve69
--=..Did Adam and ...?=--
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Registered: 04/30/03
Posts: 3,910
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Re: Habeneros? [Re: ch1ck3n.s0up]
    #19146184 - 11/16/13 05:10 PM (10 years, 3 months ago)

Habeneros lose heat when you combine them with cream and butter.

I know of one recipe where you slice beef into thin strips and a bit of S+P, then saute in butter, add confetti diced habanero and cream and more butter. Reduce the cream. The dish is served in a hollowed out and deep fried potato skin.


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Invisibleskullphuxxx
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Registered: 05/02/13
Posts: 341
Loc: Smurfs village
Re: Habeneros? [Re: eve69]
    #19146427 - 11/16/13 06:19 PM (10 years, 3 months ago)

Quote:

eve69 said:
Habeneros lose heat when you combine them with cream and butter.

I know of one recipe where you slice beef into thin strips and a bit of S+P, then saute in butter, add confetti diced habanero and cream and more butter. Reduce the cream. The dish is served in a hollowed out and deep fried potato skin.



that sounds damn good!


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