The Old Folks Home

[bamadude]

Nice canning. Do you eat those peppers whole a la bama or do you use them for cooking? 

I enjoy talking to people with similar interests. Thanks, Wisher, for starting this thread.

i usually slice the peppers to expose the "guts". Stack into the container. Mix white vinegar with red wine vinegar about 1:1 ratio. Add about 1/4 part rice wine vinegar. Bring to boil and pour over peppers. The juice is great on greens, peas, beans, squash, or any meat. The peppers keep their flavor for years. Its like a fresh pepper vinegarette without the oil.

 

[chickadoodles]

Nice canning. Do you eat those peppers whole a la bama or do you use them for cooking?

I enjoy talking to people with similar interests. Thanks, Wisher, for starting this thread.

Thanks. My DH eats the peppers and we use the juice for flavor on peas and collard greens or any greens greens or peas really.
Here in Alabama they usually have a jar of pepper sauce on the table in restaurants for your meals.

Yes thank you Wisher for starting this thread I enjoy it very much and like talking to the people on it very much!

 

[bamadude]

Chicka: i have been ordering pepper seeds from pepperjoe.com for the last 4years. Im very satisfied with them.

 

[chickadoodles]

Quote: That's funny my dad was like that to.

 

[bamadude]

I can eat a habanero in 2 bites

 

[chickisoup]

Quote:
i cancelled that post!!!!

 

[Cynthia12]

Dang I cant find the scratching my head emoticon.....

deb

Put them somewhere safe now..ya hear?

 

[perchie.girl]

Quote: Thanks Cynthia...

Ok I mailed them to myself.... now how in the heck to I use them.... I heard it today.... That unmistakable sound of a braincell hitting the bug light.... I will have to admit I liked the smell but I don't remember why?

https://www.backyardchickens.com/content/type/61/id/6560547/

Well Fell.... that ddint work

I will try a link.... um... That would be a no.

copy and paste worked. How do you store these suckers....

Off to have another glass of Jameson... UM wont solve this tonight.... Grumble Grumble... probably why I got so close to the bug light....

deb "Who reaaallly did know how to do this suff"

 

[getaclue]

CC, I had 9 tested. They only test the ones you use for breeding/showing here in Florida. Two of the things they test for are Pullorum, and Fowl Typhoid which may be transmitted through the egg from the hen to the chick(s). I asked about having the rest of the flock tested. Like they told me, since they are in close enough proximity to each other (not direct contact, but close proximity, and shared run space on alternating days) if anyone had it, it would show up in some of the others too. I understood what they were saying. Like when one of my kids came down with something, their doctor put refills on the medicines, because at least one of the others were going to come down with the same thing.

Testing guidelines may vary from state to state, so you just have to see what the guidelines are in your state. Florida provides the testing for free.

They come and set up a wooden tv type tray, then put a glass pane on it, and put separate drops of testing solution, one for each bird to be tested, on the glass. You bring the bird near the table, and they reach under the wing to find a vein, and pluck a few small feathers (3-4). They do a quick stick in the cleared spot, and put a loop to get a tiny amount of blood (about 1 drop). They put the loop into the drop of testing solution, and mix. This is repeated for each bird. It's over very quickly, and didn't seem to cause them any real distress, or discomfort.

 

[perchie.girl]

Quote:
I used to love Jalepenos but in the past fifteen years all the ones I have gotten have been "off". Then recently I sampled some from a local restaurant that specializes in Sea Food and strictly traditional Mexican fare. OMG what a difference. So I asked for the usual bag of Carrots. Which are the Carrots they pickle in with the Jalepenos. Usually you get about three peppers in with a whole lunch bag of Carrots. OMG Theywere all yummy. Then I noticed a little tiny Dried Red pepper in there. DANGER Will Robinson my brain told me.... I tasted it any way. That was where the flavor flair came from That and the teeniest hint of Garlic AND bay leaf. I Scarfed them all... Well except for the little red pepper. It looked like a Thai pepper the kind you find in Thai food. I suspect it wasnt one of those but a Dried ripe Serano Chile.... very spicy but a whole different flavor profile than Jalepenos.

So for those of us who like the flavor but not the extreme hot... Carrot slices are a good addition to your pepper preserves.

For Jalepenos... Bay leaf and a teeny bit of Mexican Oregano.... At least thats what I tasted from the bag..... AND too you can add onions that can be added to hamburgers as a condiment or diced and sauted in with fish that can handle spice.

I do cold pickled onions all the time. They only take an hour or two to be used as a condiment... but the longer the better.

deb