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My boss just unloaded a ton of venison and fresh peppers on me, so my next batch is going to be a venison/smoked brisket/smoked pork shoulder combo. I figure eventually I can just build a ramp up into my pot and lead animals into it two by two like some sort of spicy Noah's ark.
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# ? Dec 15, 2012 22:13 |
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# ? Jun 1, 2024 05:20 |
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Chili is ready. Tastes good, nice and spicy, good deer flavor.
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# ? Dec 16, 2012 00:31 |
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I made chili in the slow cooker for the first time today. It was way easier than stirring a pot on the stove all day, except I forgot that liquid doesn't cook off in one of these things so I ended up with something closer to spicy soup instead (though without beans). I also may have miscalculated my peppers and spices quantities when scaling down from my usual batch size so it may be unpleasantly spicy.
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# ? Dec 16, 2012 07:12 |
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withak posted:I made chili in the slow cooker for the first time today. It was way easier than stirring a pot on the stove all day, except I forgot that liquid doesn't cook off in one of these things so I ended up with something closer to spicy soup instead (though without beans). I also may have miscalculated my peppers and spices quantities when scaling down from my usual batch size so it may be unpleasantly spicy. I usually make it in one of those enameled cast iron dutch ovens. Take it off the stove once it is mixed and bubbling and just toss it in the oven at 300 for three hours and it is good to go. Check the liquid, the spice, and the meat at the halfway point and give it a stir. Doesn't require a lot of tending to and reduces the chance of ending up with soup, over spicing, or mush.
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# ? Dec 16, 2012 07:29 |
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cornface posted:I usually make it in one of those enameled cast iron dutch ovens. Take it off the stove once it is mixed and bubbling and just toss it in the oven at 300 for three hours and it is good to go. Thats what I make my chilli in. Made a half and half pork/beef chilli the other day, 3 hours in the oven and then onto the hob to reduce it. Came out nice.
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# ? Dec 17, 2012 15:37 |
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So, this time I just threw a whole roast into the pot and let it simmer for six hours. I'm in love.
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# ? Dec 29, 2012 11:23 |
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Doom Rooster posted:Resurrecting this from my NICSA entry. Planning on making this tomorrow. Would this work by putting it in a slow cooker for the last six and a half hours, instead of futzing about with the pot temperature?
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# ? Jan 2, 2013 03:07 |
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ninjahedgehog posted:Planning on making this tomorrow. Would this work by putting it in a slow cooker for the last six and a half hours, instead of futzing about with the pot temperature? Definitely. I would probably crack the lid so that moisture can escape, and thicken up though.
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# ? Jan 2, 2013 03:29 |
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I made a non-traditional chili yesterday: Eyeballed spice rub consisting of smoked/sweet paprika, freshly ground coriander and cumin, oregano, cilantro, salt, pepper, 2 tsp. freshly ground dark coffee, 1 tsp. unsweetend cacao, cayenne, ancho. -Seared off a couple pounds of brisket. -Re-hydrated some ancho and guajillo chili in 1 tbsp bourbon and a bit of water -Deglazed the pan with 8 tbsp. of BCBS (Bourbon Country Brand Stout) beer -Onions, garlic, red, pepper and green/yellow squash -16 oz crushed marzano tomato, 8oz fire roasted tomato -Large can of hominy -Braised the brisket in the result for 2.5 hours -Added in Kidney/Red beans and brought back up to temp. Delicious- first time using coffee/cacao in my chili and it added a wonderful depth. BCBS is an expensive chili beer but goddamn if it isn't worth it.
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# ? Jan 3, 2013 17:40 |
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Apartment complex is hosting a "chili cookoff" at the end of the month. Not sure if it's worth the possible $50 off rent only loose to a canned chili with beans
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# ? Jan 4, 2013 22:28 |
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So I cleaned out my refrigerator and freezers the other day, and this resulted in digging up a bunch of old frozen meat that really needed to be put to use: 1.5-2 lbs of pulled pork I'd smoked months ago, 3 pounds of ground beef hamburger patties I never use (I make my burgers fresh so why do I buy these?? ), and a 5-6 lb beef brisket I was planning on making beef jerky with like 6 months ago and never did. What to do with a bunch of random meat? Chili! Also in the freezers I found a 1 lb package of Smart Ground and 4 lb package of Gardein "ground beef." What to do with a bunch of random fake meat? Vegetarian chili! I know a lot of vegetarians, including one of the kids in my friend's family who I was planning on eating the meat chili with, so why not? All my measurements are guesses because I don't actually measure poo poo. Sorry, mostly iPhone shots as I don't like to use the DSLR while cooking. Step 1: Powder I made the powder in two parts, a fairly mild base and an additional spicy enhancement. This makes it easy to control the spice levels for different people while still having tasty loving chili regardless. Mild base: Roughly equal parts Guajillo, Ancho, Pasilla, California, and New Mexico peppers. Before the final grind I also tossed in some smoked paprika (1 tsp) and tumeric (1/4 tsp), and whole cumin (1/2 tsp), coriander (1/4 tsp), cardamom (1/4 tsp), and black peppercorns (1/4 tsp). Spicy: Brown Chipotle, Chipotle, Arbol, and Puya peppers. I also ground a separate batch of seasoning containing additional stuff I didn't want to put (too much of) in the chili powder itself. This consisted of a shitload more cumin (2 tbsp), coriander (1 tsp), cardamom (1/4 tsp), black pepper (1 tsp), salt (1 tsp), and a sprinkling of thyme, sage, and rosemary. (Most of it is already used up in the picture) Step 2: Smokin' In addition to the meat, I had three fresh Anaheim peppers, three fresh Pasilla peppers, three onions, ten cloves of garlic, half an eggplant, and a few chunks of tofu to smoke (no spicier peppers unfortunately since some of my eaters can't handle it). Also going into the chili, but not smoked, were two bunches of cilantro. I used a mix of mesquite and apple wood for the smoke. Smoked veggies went into the vegetarian pot (small) and carnivorian pot (large) in about a 2-to-3 ratio, but then the veggie pot also got the eggplant. Smoked meats all went into the meat pot, obviously. I sliced up the burger patties into small cubes and tossed them right in; the cubed-up brisket needed a second round of browning though. At the end, the pan was deglazed with Jack Daniels and dumped into the meat pot. Step 3: AllTheRestOfWhateverGoesIntoChili I dumped the 5 lbs of fake-ground-beef into the veggie pot along with the smoked tofu (now cubed), a quarter cup of dried, crumbled portobello mushrooms, and half a soy chorizo sausage. Yes, I'm sure that's not enough chorizo for most of you. I don't like chorizo much. In addition to the burger patties and brisket, I added to the meat pot my smoked pulled pork and the other half of the soyrizo (go ahead pretend I used lots of real chorizo). For base liquids, I added 1 beer and 1 qt vegetable stock to the veggie pot, and 1 beer, 1 qt beef stock, and 1 qt chicken stock to the meat pot. To each pot I added 29 oz (2 cans) diced tomatoes and 6 oz (mini can) tomato paste (yeah, this was worse than the chorizo thing. Be glad it wasn't beans! ). Then to each pot I added 1/4 cup Worcestershire sauce (vegetarian Worcestershire in the veggie pot, normal Worcestershire in the other), 2 tbsp apple cider vinegar, 2 tbsp soy sauce, and 2 tbsp Golden Mountain seasoning. The meat pot got an additional 1 tbsp fish sauce. I put brown sugar (~1/4 cup), cinnamon (~1 tbsp), mild chili powder base (~3 to 4 tbsp), and the seasoning mix I made earlier (~2 tbsp) into each pot, but I put less in the veggie pot than the meat pot (in about a 2-to-3 ratio again). I added 1/4 tsp of the spicy chili powder and an equal amount of chipotles in adobo sauce to the meat pot and a full teaspoon of each into the vegetarian pot. I also dropped one square (1/2 oz) of dark baker's chocolate into each pot. I've never tried chocolate before so I didn't want to put in too much but I probably could have put in one or two more. Step 4: Waiting I let them simmer for 7 hours. This probably wasn't necessary with the vegetarian pot, but whatever. For the meat pot, at about the 6 hour mark I separated out about 1/3 of it into another pot and added more spicy chili powder and chipotles in adobo sauce to make a spicier version for myself an the couple other people who like it that way. Veggie pot (took a bit out near the end for a cilantro-hating friend and then put the cilantro in, hence the low level and green leafy bits): Meat pot: Step 5: Eating Verdict: Delicious. Everyone loved it, and the spice levels of the mild version were just right for those who wanted it that way (not bland but not painful). I hould have made the spicy version just a bit spicier though. It was very smoky, but not too smoky. Possibly a tiny bit too sweet (less brown sugar next time), but not enough to detract from the deliciousness. The vegetarian chili was a reasonable approximation of the meat chili, but I'm going to leave the tofu out next time. I added it in an attempt to add one more thing to the veggie chili that could be smoked, but it wasn't necessary. It looks/feels a bit out of place. I should note that when I make thick meaty chili like this I do get comments like "this is chili? It looks more like pulled beef..." always followed by ".. but it's loving delicious!" And yes, I did forget to toast my chili powder in a pan before dumping it into the pot. On top of nachos with sour cream, as it should be. Choadmaster fucked around with this message at 10:42 on Jan 6, 2013 |
# ? Jan 6, 2013 10:19 |
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Just caught up on this awesome thread. Right now I'm in a place where I can't even buy food let alone cook (Army training ) but when I get back home next Saturday I'm gonna be a chili-cookin fool. I have a pig heart and liver from a hand-raised pig () that I'm thinking might be good in chili. I saw hearts recommended earlier so I'm not really worried about that, but how about the liver? I've used chicken livers in bolognese before and it was awesome, but I've never had pig's liver and I'm not sure how it will taste. Also how do you guys feel about finishing chili in a crock-pot? I'd do all the browning and spice toasting and whatnot on the stovetop in a cast-iron pan first of course.
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# ? Jan 27, 2013 03:37 |
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Martello posted:Also how do you guys feel about finishing chili in a crock-pot? I'd do all the browning and spice toasting and whatnot on the stovetop in a cast-iron pan first of course. It works fine. The only downside over using enameled cast iron in the oven is that you have less control over the temperature. Just pop the lid off and stir it and give it a look every hour or so and you'll be good to go.
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# ? Jan 27, 2013 04:02 |
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How do you get it to reduce in a crockpot? One would think that the covered pot would keep most of the moisture in.
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# ? Jan 27, 2013 04:09 |
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dis astranagant posted:How do you get it to reduce in a crockpot? One would think that the covered pot would keep most of the moisture in. I leave a lid on it when I do it in the oven, too. The secret is not making watery chili to start out with...
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# ? Jan 27, 2013 04:30 |
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I wouldn't exactly call a half gallon of stock to 8 pounds of meat "watery" but it still winds up taking 6-8 hours to cook down on the stovetop without a lid.
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# ? Jan 27, 2013 04:55 |
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I made some sort of chili-like substance in the Crock-Pot using taco meat that was way too spicy (Blair's Ultra Death ) and like tomatoes and onions and beans and maybe a few other things. I added a few pounds more meat to counteract the spicy, I think I ended up with a crazy mix of bison, beef, pork, and veal or something. It wasn't very watery to begin with because I didn't dump in the tomato juice from the can, and it reduced beautifully even with the lid on the whole time. It also tasted really good even though it wasn't the kind of elite chili you guys have been making and what I'm gonna try for when I get back.
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# ? Jan 27, 2013 05:00 |
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dis astranagant posted:How do you get it to reduce in a crockpot? One would think that the covered pot would keep most of the moisture in. You just have to make sure not to overdo it on the liquids at the start. The consistency that it is when you turn the crock pot on is the same it will be when it is done. You can crack the lid for a while and it will reduce a tiny bit if necessary.
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# ? Jan 27, 2013 05:24 |
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dis astranagant posted:I wouldn't exactly call a half gallon of stock to 8 pounds of meat "watery" but it still winds up taking 6-8 hours to cook down on the stovetop without a lid. I don't know. The only liquid I usually put in is water that snuck into the food processor from the peppers, the liquid in a can of tomatoes, and maybe half a cup of beer or broth to deglaze the meat pan. If it looks like it isn't juicy enough I'll dump in another half cup from the pepper pot. I usually use about 3-4 lbs of meat. (generally 3lbs of some sort of cubed sirloin or chunked brisket and another 1 lb or so of "filler" meat. Either shredded pork or ground beef/venison/chorizo/whatever). It is possible I just make chili weird. I'd be interested in seeing some pictures of what yours looks like going in and when it is done. Going to do another smoked brisket/pork shoulder/venison batch in a couple of weeks. I'll make it in a crockpot...for science.
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# ? Jan 27, 2013 05:57 |
dis astranagant posted:How do you get it to reduce in a crockpot? One would think that the covered pot would keep most of the moisture in. I put too much liquid in my crock pot chili a couple days ago and I ended up having to transfer it to a stovetop pot to reduce for an hour or so. That plus some masa harina tossed in did the trick. Masa is amazing for thickening up a stubborn chili.
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# ? Jan 27, 2013 13:24 |
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cornface posted:I don't know. The only liquid I usually put in is water that snuck into the food processor from the peppers, the liquid in a can of tomatoes, and maybe half a cup of beer or broth to deglaze the meat pan. If it looks like it isn't juicy enough I'll dump in another half cup from the pepper pot. I usually use about 3-4 lbs of meat. (generally 3lbs of some sort of cubed sirloin or chunked brisket and another 1 lb or so of "filler" meat. Either shredded pork or ground beef/venison/chorizo/whatever). I couldn't find my camera last time I made a batch so no pictures but it starts as cubes of meat with chopped up peppers and garlic in barely enough liquid to be able to stir and ends up about like pulled pork. Probably a little thicker than my crockpot pulled pork, actually.
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# ? Jan 27, 2013 14:27 |
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Posted in the general questions thread but didn't get any response. I have a fully cooked smoked beef brisket, about 6lbs, that I'd like to turn at least some of into chili. I only know how to cook chili from a recipe and I don't have any brisket chili recipes! Anyone have a recipe I can use?
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# ? Jan 27, 2013 17:05 |
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EVG posted:Posted in the general questions thread but didn't get any response. I have a fully cooked smoked beef brisket, about 6lbs, that I'd like to turn at least some of into chili. I only know how to cook chili from a recipe and I don't have any brisket chili recipes! Anyone have a recipe I can use? If the brisket is already cooked, I'm thinking you could just cook any chili recipe in this thread, but without any meat, then chop up the meat (trim any excess fat so it doesn't get too greasy) and add it at the end to heat through. It's already fully cooked so you wouldn't want to cook it again and turn it into beef sawdust.
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# ? Jan 27, 2013 21:17 |
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Thanks! Without reading all 17 pages, is there a specific tried-n-true recipe from the thread that people are going back to?
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# ? Jan 27, 2013 21:58 |
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EVG posted:Thanks! Without reading all 17 pages, is there a specific tried-n-true recipe from the thread that people are going back to? Not really...there are so many variations that I couldn't suggest one over the other because I don't know your preferences - beans? No beans? Tomatoes? Chili purist? It's only 17 pages, I recommend reading through and seeing what catches your eye. Plus, this will set you up with a foundation for any future chilis you make!
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# ? Jan 27, 2013 22:11 |
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The Midniter posted:If the brisket is already cooked, I'm thinking you could just cook any chili recipe in this thread, but without any meat, then chop up the meat (trim any excess fat so it doesn't get too greasy) and add it at the end to heat through. It's already fully cooked so you wouldn't want to cook it again and turn it into beef sawdust. It actually works fine to just dice it up and cook as normal. I would recommend using another ground or shredded meat to fill it out, though. Pulled pork or ground sirloin or something like that in about a 1 to 3 ratio with the brisket.
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# ? Jan 27, 2013 23:57 |
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So, the work chili cookoff is this Friday. I've done a Texas red the last few years, but I'd like to do a chili verde this year. I know the basics - tomatillos, a nice pork shoulder - but does anybody have any particular recommendations?
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# ? Jan 28, 2013 03:34 |
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So what are the differences between using your own chili powder as opposed to the paste made from dried chilies? I've always done powder but I am curious about this alternative.
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# ? Jan 28, 2013 05:06 |
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Beer4TheBeerGod posted:So what are the differences between using your own chili powder as opposed to the paste made from dried chilies? I've always done powder but I am curious about this alternative. I'm curious about this as well, what kind of flavor difference is there from ground chili powder vs. chili "paste"? Syenite fucked around with this message at 05:17 on Jan 28, 2013 |
# ? Jan 28, 2013 05:15 |
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Shukaro posted:I'm curious about this as well, what kind of flavor difference is there from ground chili powder vs. chili "paste"? physeter fucked around with this message at 20:56 on Jan 29, 2013 |
# ? Jan 29, 2013 19:46 |
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I made my first batch of "real" chili using the various peppers I can get in New Zealand and beef rump, it came out amazing but not very hot at all. The next week I spotted a type of chili pepper I've never seen before, they were labelled only "EXTRA HOT chilies". So what exactly did I buy? All I know is the label wasn't kidding, I added one to a serving of chili I had reheated and somewhat regretted it. door.jar fucked around with this message at 04:27 on Jan 31, 2013 |
# ? Jan 31, 2013 04:25 |
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Looks habanero or scotch bonnet-ish.
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# ? Jan 31, 2013 04:29 |
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I would say scotch bonnet and yeah, don't let the cute lil' pepper fool you, it's spicy. Wear gloves or wash your hands very well after handling one.
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# ? Jan 31, 2013 05:57 |
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angerbot posted:I would say scotch bonnet and yeah, don't let the cute lil' pepper fool you, it's spicy. Wear gloves or wash your hands very well after handling one. Wear gloves because soap has basically no effect on the horrors that await you if you chop them barehanded.
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# ? Jan 31, 2013 06:23 |
Yeah see, I would use 5-6 of those in an entire batch of chili (say, 5 pounds of meat), along with a few lesser peppers. I wouldn't just chop one up and add it to a single serving hahah.
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# ? Jan 31, 2013 06:41 |
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EVG posted:Thanks! Without reading all 17 pages, is there a specific tried-n-true recipe from the thread that people are going back to? I was in a similar situation a while ago, I had a bunch of left over smoked pork shoulder that I knew I'd never eat, so I decided to turn it into chili. I caramelized a heaping fuckload of onions, added tons of homemade chili powder and garlic to the oily onion mess, fried that off for a minute, dumped in all my chopped leftover meat, added a ton of paprika, cayenne, and a little extra cumin. dropped a chipolte in adobo in the hatch, about 2 cups stock, a beer, and let it simmer. adjusted salt pepper and sugar to taste, and that's pretty much it. chili of champs.
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# ? Jan 31, 2013 10:10 |
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cornface posted:Wear gloves because soap has basically no effect on the horrors that await you if you chop them barehanded. I've never understood this, I chop them gloveless all the time. Last time I made chili I put like 15 of them in seeds and all and I didn't think it was really all that hot. Unless I am just getting lame ones from my local market. Sure if I touch my eye its gonna burn, but I've never felt the slightest bit of discomfort on my hands. I might just be crazy though as I use hot sauce on my salads in place of normal salad dressing. So who knows. niss fucked around with this message at 13:43 on Jan 31, 2013 |
# ? Jan 31, 2013 13:41 |
My hands dry out and crack easily due to some lovely eczema or something and the last time I chopped up a bunch of chiles without gloves on the juice soaked into the cracks and it was seriously one of the worst nights I've ever spent. I tried every folk remedy in the book – soap, milk, whiskey, vinegar, olive oil – but nothing got rid of the burning for more than a few seconds. Falling asleep for the evening when your hand feels like it's resting on a bed of coals is pretty difficult.
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# ? Jan 31, 2013 14:00 |
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Kenning posted:My hands dry out and crack easily due to some lovely eczema or something and the last time I chopped up a bunch of chiles without gloves on the juice soaked into the cracks and it was seriously one of the worst nights I've ever spent. I tried every folk remedy in the book – soap, milk, whiskey, vinegar, olive oil – but nothing got rid of the burning for more than a few seconds. Falling asleep for the evening when your hand feels like it's resting on a bed of coals is pretty difficult. Ouch that sucks. Maybe I should be slightly more careful in the future.
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# ? Jan 31, 2013 14:08 |
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# ? Jun 1, 2024 05:20 |
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niss posted:I've never understood this, I chop them gloveless all the time. Last time I made chili I put like 15 of them in seeds and all and I didn't think it was really all that hot. Unless I am just getting lame ones from my local market. Sure if I touch my eye its gonna burn, but I've never felt the slightest bit of discomfort on my hands. If you're throwing 15 Scotch Bonnets in your chilli then I'm going to go ahead and say your taste buds are broken and you have some sort of nerve damage in your mouth. Scotch Bonnets are 40 times hotter than jalapeños. You wont generally feel anything on your hands, the point is it's very hard to wash off. So you cut them up and wash your hands then half an hour later you wipe your eye and set it on fire by mistake.
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# ? Jan 31, 2013 15:06 |