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Old 03-12-2018, 10:59 AM
 
Location: Middle Tennessee
164,252 posts, read 73,344,965 times
Reputation: 125441

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We have a built-in ironing board in a house we are about to sell as we don't intend on ever going back to it to live. It has always been in the way and that might just be a solution to better utilize the space.
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Old 03-12-2018, 12:05 PM
 
10,932 posts, read 15,714,334 times
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Quote:
Originally Posted by nmnita View Post
seems like I re-do the spice cabinet monthly and it still needs some changes. We have a spice store not too far away that sells spices at a price I don't mind spending. Because they are so inexpensive I don't feel bad about tossing them when they lose their kick.
May I come to visit?
SO pampers his hot pepper collection and I dry what we do not use fresh; the same with some herbs not so well known.
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Old 03-25-2018, 03:34 PM
 
Location: Middle Tennessee
164,252 posts, read 73,344,965 times
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This will be a year for replenishing our home grown and ground cayenne peppers. One other pepper I want to process from home grown is paprika peppers and some of them will be smoked before grinding.
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Old 03-25-2018, 06:01 PM
 
Location: Richardson, TX
9,098 posts, read 16,094,896 times
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Quote:
Originally Posted by Nomadicus View Post
This will be a year for replenishing our home grown and ground cayenne peppers. One other pepper I want to process from home grown is paprika peppers and some of them will be smoked before grinding.
May I ask about your process? Will you sun-dry the non-smoked peppers before grinding?

My garden isn't large scale, so I don't have any big preserving projects planned. I'll make salsa and tomato pasta sauce but not in canning quantities.

Last year at the very end of chile pepper season, I took all of my red chiles (I had a mixture of types), minced them up fine, and stored them in a jar in the refrigerator in layers of kosher salt. I got the idea from an old chowhound post that called it the "Universal Condiment." It keeps for a long time and it goes with everything (put a spoonful in scrambled eggs, salad dressing, potato salad, you name it). Somehow it tastes like more is in it than chiles and salt.

https://www.chowhound.com/post/disco...ndiment-427327
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Old 03-25-2018, 06:13 PM
 
Location: Middle Tennessee
164,252 posts, read 73,344,965 times
Reputation: 125441
Quote:
Originally Posted by Debsi View Post
May I ask about your process? Will you sun-dry the non-smoked peppers before grinding?

My garden isn't large scale, so I don't have any big preserving projects planned. I'll make salsa and tomato pasta sauce but not in canning quantities.

Last year at the very end of chile pepper season, I took all of my red chiles (I had a mixture of types), minced them up fine, and stored them in a jar in the refrigerator in layers of kosher salt. I got the idea from an old chowhound post that called it the "Universal Condiment." It keeps for a long time and it goes with everything (put a spoonful in scrambled eggs, salad dressing, potato salad, you name it). Somehow it tastes like more is in it than chiles and salt.

https://www.chowhound.com/post/disco...ndiment-427327
Peppers must be dry to grind into a powder form. If they need a faster than air dry the dehydrator works or even in an oven at 150 - 170. Once dry and stemmed I use a small Magic Bullet grinder for small batches. One word of caution is that some of those super hot peppers like Ghost, Carolina Reapers should be ground outdoors with a mask that will protect the lungs.... Many more exotics with subtle differences in flavor are also on my radar. I tried marinating peppers in vinegar then drying and that worked but didn't really enhance any flavors. In fact I think it might have taken away.
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Old 03-29-2018, 05:48 AM
 
Location: N of citrus, S of decent corn
32,536 posts, read 40,856,671 times
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Hate to change the subject, but I just tried a King Arthur Lemon Squares mix yesterday, and they are very very good. If your store carries it, you should try it.
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Old 04-02-2018, 05:50 AM
 
Location: Bella Vista, Ark
67,253 posts, read 76,924,897 times
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Quote:
Originally Posted by Nomadicus View Post
This will be a year for replenishing our home grown and ground cayenne peppers. One other pepper I want to process from home grown is paprika peppers and some of them will be smoked before grinding.
you do your own grinding and processing, I will go to our spice store.
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Old 04-02-2018, 05:52 AM
 
Location: Bella Vista, Ark
67,253 posts, read 76,924,897 times
Reputation: 36433
Quote:
Originally Posted by gentlearts View Post
Hate to change the subject, but I just tried a King Arthur Lemon Squares mix yesterday, and they are very very good. If your store carries it, you should try it.
love anything with lemon
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Old 04-05-2018, 11:18 AM
 
Location: Middle Tennessee
164,252 posts, read 73,344,965 times
Reputation: 125441
I need to shop for another Magic Bullet food processor. After putting all kinds of hot peppers through ours she want use it for anything else.
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Old 04-12-2018, 10:18 AM
bg7
 
7,698 posts, read 7,285,883 times
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What happened to the tuna vs tunafish thread. Did it get deleted for being controversial?
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