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Today's pizza on the grill
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Have to try that. Thanks.Ron` wrote:Did you add anything, been awhile but I think we used to add alum. It seemed to work. Used to use it for sliced peppers too, hungarians etc to keep them crisp.blackjack68 wrote:Last year was my first year canning. Did pickles only both as cold pack and warm water bath for extended shelf life. Loved the cold pack (did some with garlic, some with pepper flakes and some with Jalapeno. ) because they stayed mostly crisp. The others were all mush and got tossed. Any tips on keeping the warm bath ones crisp and shelf stable beyond 6 weeks?
http://www.cdkitchen.com/recipes/recs/7 ... 5071.shtml
Ahem......columbia wrote:Tifosi and chowder?
We need to take this to the cooking thread.
Two Fat Ladies: Jennifer Patterson - Bolinos de Bacalhautifosi77 wrote:Yesterday I got bacalao
Vegan recipes are always welcome.redwill wrote: Anyway, I'm gonna stop reading this thread. I feel like an infant.
columbia wrote:My Breville juicer arrived today.
apples
carrots
ginger
tomatoes
spinach
cale
cabbage
beets
cucumbers
celery
All on my shopping list after I leave work.
But why did chillies evolve to be hot in the first place?
Most scientists believe capsaicin acts mainly as a deterrent against would-be mammal predators such as rodents. "If a mammal eats a chilli, the seeds are completely destroyed by the mammalian digestive system," says Mark.
But recent research suggests this may not be the whole story. US scientists working in Bolivia have studied how hot and mild chillies differ in their susceptibility to a certain harmful fungus. It turns out that the hotter the chilli, the better its defences against the fungus, leading the researchers to propose that heat may have evolved to help chillies deal with harmful microbes, as well as hungry mammals.
Birds, unlike mammals, are not bothered by capsaicin, and their digestive systems actually encourage chilli seeds to germinate. So when birds fly away and spread their droppings, they help the parent plant to disperse its seeds.
Some guys at work brought in a hot sauce last week..... made of ghost chiles and a pure capsaicin extract that registered 3,000,000 Scovile units. Unquestionably the hottest thing I've ever eaten. We were trying portions about the size of a pinky finger nail and it would just completely knock us out of commission. It's called '15 Minute Burn', and has actually been banned in chili competitions.columbia wrote:Aussies have made the world's hottest chilli, but what makes chilli hot, and what's the best cure for the burn?