Search type Search syntax
Tags [tag]
Exact "words here"
Author user:1234
user:me (yours)
Score score:3 (3+)
score:0 (none)
Answers answers:3 (3+)
answers:0 (none)
isaccepted:yes
hasaccepted:no
inquestion:1234
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*.example.com"
Favorites infavorites:mine
infavorites:1234
Status closed:yes
duplicate:no
migrated:no
wiki:no
Types is:question
is:answer
Exclude -[tag]
-apples
For more details on advanced search visit our help page
Results tagged with Search options user 15

Questions about the hot (spicy) members of the pepper family, whether fresh, dried, or ground. These are the fruits of plants belonging to the genus Capsicum. Alternate spellings include chilli, chiles, chilies.

1
vote
I just saw a tool on the blog Peppers and More called the Pepper Shark. It is a tool specifically for use in trimming the heat (ie cutting out the seeds etc) of peppers and keeping the flavorful parts …
answered Oct 27 '10 by mfg
3
votes
I am not sure if you are confusing roasting with charring but both are the same basically, though roasting the pepper by charring the skin would be a more accurate nomenclature. Roasting brings smoki …
answered Aug 12 '11 by mfg
1
vote
One way to use peppers without bearing the brunt of the burn is to saute some in oil, discard the pepper and utilize the oil. Doing this, as with paprika, will alter and roast the flavor, changing it …
answered Sep 8 '10 by mfg
3
votes
1answer
One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on …
asked Aug 16 '10 by mfg
3
votes
It sounds like it was gassed to stay bright green and firm but the seeds are showing how old it actually is. The pith (the whitish veins on the sides) is also firm on a fresh pepper, if its limp proba …
answered Mar 13 '11 by mfg
5
votes
Anaheim peppers make a nice substitute, first in reducing the heat (500-5000 scoville), but also in terms of its availability and similar flavor. It does frequently run on the hotter end of that spect …
answered Mar 30 '11 by mfg
3
votes
I have been following the advice of Homesick Texan on this one for awhile: Heat the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol) in a dry, cast-iron skillet on medium f …
answered May 3 '12 by mfg
5
votes
You have a few options, including what should have worked. Capsaicin will dissolve in high-proof alcohol, so if you have a bottle of 151 you might have a go with that. Vinegar can also be used to diss …
answered Dec 29 '11 by mfg
1
vote
Another very hot*, fruity pepper is the Bhut Jolokia, but if you don't have habanero where you are you probably don't have ghost peppers either. (Hottest depending on where it's grown)
answered Oct 23 '10 by mfg
2
votes
Coriander, cilantro, and sage are more standby's for a good chili powder as well. Nanami-togarashi is an asian chili powder with a citrusy flavor from lime [peel?]. Also, dont be afraid to get some si …
answered Oct 20 '10 by mfg
5
votes
An easy way of incorporating a spicy kick into any existing chocolate cake recipe that uses actual chocolate would be to substitute a portion of the called for chocolate (with a matching chocolate typ …
answered Aug 31 '10 by mfg
2
votes
A very flexible pepper that is also good for canning is the hungarian pepper. It allows for a good usage in fresh, uncooked dishes. Additionally it sautes well, goes great in salsas, bakes well, is gr …
answered Aug 18 '10 by mfg
4
votes
1answer
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of …
asked Mar 11 '11 by mfg
6
votes
One habanero per six quarts of chili, containing approximately one quart meat, provides a solid heat that an average palate can handle. I have cooked chili on numerous occasions for groups of people a …
answered Jan 18 '12 by mfg
8
votes
4answers
I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and ea …
asked Aug 18 '10 by mfg

15 30 50 per page