Member discussion regarding the methods, varieties and merits of growing tomatoes.
|
|
Thread Tools | Display Modes |
September 14, 2013 | #61 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,793
|
I grew some 'heatless Habaneros' this year. The fruit were fairly small and ripened red, with just a wee bite to them to tingle the tongue and a lingering, low note burn to the throat.
I'll admit it, I'm way too much of a wimp to taste a real habanero! I love the sound of the Trinidad Seasoning, Aji Dulce and similar stuff. |
September 14, 2013 | #62 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
|
Quote:
__________________
"If I'm not getting dirty, I'm not having a good time." |
|
September 14, 2013 | #63 |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
|
I have never heard of deep frying them without batter. Is the outside cooked but the inside still fairly firm? Are they stuffed with anything?
__________________
"If I'm not getting dirty, I'm not having a good time." |
September 14, 2013 | #64 | |
Tomatovillian™
Join Date: Jun 2011
Location: Eastern Suburb of Sacramento, CA
Posts: 1,313
|
Quote:
I'm also pickling several other peppers today -- Tam Jal, Pepperoncini, Italian Frying, etc. I'm going to try this recipe: http://walnutspinney.blogspot.com/20...rs-or-hot.html If anyone has any ideas on how to improve on it, please feel free to respond. --naysen |
|
September 14, 2013 | #65 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
|
Quote:
I do pepperoncini but any time I have ever "processed" peppers, they are not crisp enough. I use the basic pickling recipe on your link but NO WATER...I bring it to a boil, turn off heat, add pepperoncini, stir for about 5 minutes and then remove the pepperoncini and pack tightly into jars. Allow the liquid to cool and then pour into jars. No processing because there is no water in this recipe and the vinegar is an anaerobic environment. I store them in a cool dark place. GREAT!!! Really crisp. I do the Greek pepperoncini too but they can get a mite hotter taste-wise but I sure like them. I also do a pepper called "Sweet Pickled Pepper". They are absolutely loaded with fruit in a variety of colors and using the recipe above, make the tastiest, crispest peppers. This plant is really productive and colors up early. I pretty much like pickled anything...(except maybe pigs feet, which I have eaten but was not too turned on by...)
__________________
"If I'm not getting dirty, I'm not having a good time." |
|
September 15, 2013 | #66 |
Tomatovillian™
Join Date: Nov 2010
Location: Vancouver, BC, Canada
Posts: 564
|
It's all soft, inside out. They can be fried whole, so you can pull the seeds out with the stem after cooking. Usually not seasoned until after cooking. A sprinkle of salt is good enough. Have you had Chinese Szechuan beans? They are deep- fried in hot oil first, before they are mixed up with sauce, same idea, the beans are also fried naked
|
September 15, 2013 | #67 | |
Tomatovillian™
Join Date: Jun 2011
Location: Eastern Suburb of Sacramento, CA
Posts: 1,313
|
Quote:
Tobago was one of the five or so I tried, but I guess (according to my records) I didn't manage to get a seedling to germinate. I think it's very similar to Trinidad. I haven't heard of or tried Corbaci, but it sounds great. Yep, those plants are very nice to look at with their scads of or green, yellow, orange, and bright red peppers everywhere popping. Thanks for the comments on the pepper process. So do you also follow the brining step indicated? If so, do you add any additional salt to your vinegar mixture (I don't see any indicated in the recipe I linked)? How about sugar amounts? I think I'll give your process a try. Everything I've read in researching this lately suggests that processing/cooking the peppers turns them to a mush, sometimes a brown one. Thanks! Naysen |
|
September 15, 2013 | #68 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
|
Quote:
We love pepperoncini and always have some with every meal. I will tell you that if you let them get red, all kinds of heat! It is a satisfying pepper to grow because the plants are loaded with fruit and seem to just keep pumping them out all season. Mary
__________________
"If I'm not getting dirty, I'm not having a good time." |
|
September 15, 2013 | #69 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
|
Quote:
__________________
"If I'm not getting dirty, I'm not having a good time." |
|
September 15, 2013 | #70 | |
Guest
Posts: n/a
|
Quote:
Ted |
|
September 15, 2013 | #71 |
Tomatovillian™
Join Date: Jun 2011
Location: Eastern Suburb of Sacramento, CA
Posts: 1,313
|
Well, I pickled up a dozen pints today using Mary's modifications on the recipe/process I linked. They look pretty good. Many of my peppers were already overripe, so I expect they'll end up soggy regardless of my bypassing the processing.
I feel slightly uneasy about keeping pints of peppers under vinegar that haven't been vacuumed or heat-treated. That said, I can see how 24h of salt brining and then submersion in 5% acetic acid would be not the most hospitable environment for most terrestrial bacteria. I can't wait the month or two to try them out, but I'll try. -naysen |
September 16, 2013 | #72 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
|
Quote:
__________________
"If I'm not getting dirty, I'm not having a good time." |
|
September 16, 2013 | #73 |
Tomatovillian™
Join Date: Jun 2011
Location: Eastern Suburb of Sacramento, CA
Posts: 1,313
|
I haven't been successful in growing cucumbers for the past three years. The plants just fizzle up and die after about a month. I now know it's because I have a problem with Fusarium and Verticillium in my soil. I might have to try grafting cucumbers onto F/V resistant rootstock...not sure which. I do love sour dill pickles, and it's good to know I can use a similar process to what I learned yesterday for jarring them up.
Thanks. -naysen |
September 17, 2013 | #74 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
|
Question for Naysen and Mary - when you pickle peppers, what are the pros and cons of removing the stems? The recipe says to leave the stem on and cut slits in the peppers, but I see Naysen, that you removed the stems (and maybe the seeds?). My preference would be to remove them, but I'm wondering if doing so will affect the crispness since the inside of the pepper is so completely exposed to the brine and picking liquid. Thanks!
|
September 17, 2013 | #75 |
Tomatovillian™
Join Date: Jun 2011
Location: Eastern Suburb of Sacramento, CA
Posts: 1,313
|
I'll leave the official response to Mary. I'm the tyro on this block. I had already pulled the stems on most of my peppers when harvesting before reading up on the pickling recipes. I noticed the same instructions as you point out. That the stem should be intact and slits made in the sides of the peppers. I'm not sure how one would result in a firmer pepper, since both scenarios result in the same vinegar inundated pepper -- at least I think that's the point of the slits. I think pepperoncini classically come with stem attached, so that's probably why they're not removed in the official recipes. All this said, I've not tried my product yet, so who knows what it will taste/feel like. I have to wait for a couple months to give those peppers time to fully suffocate in their new, liquid-acid graves.
-naysen |
Thread Tools | |
Display Modes | |
|
|