[Sca-cooks] Re: smoking chilis

[Phlip]

Ene bichizh ogsen baina shuu...

> Ah, yes! The Autumn smell of chili roasters on almost every corner!
> Those of us in the western US see these things everywhere. They are
> propane fired. There's a @20 gallon drum made of expanded metal,
> attached horizontally to an axle and handle. This sits on "A" frame legs
> attached to each end of the axle. Mere inches below the drum is a pipe
> with jets/nozzles for the gas flames. When it's time to roast, a couple
> bushels of chilis get tossed in (usually Anaheims, if my local roasters
> are any indication but I think anything can be roasted) and the flame
> gets turned on. It is quite a high heat, as the sound is akin to that of
> a hot air balloon and can be heard a block away. The guy stands there
> and turns the thing constantly while the smell draws slavering chili
> fans from miles around like vultures to road kill.
>
> The smell is invasive like wood smoke, so you know you've been near a
> chili roaster because your clothes and hair smell of it until they get
washed.
>
> MD/Marged

Keep in mind, though, that roasted chiles, tasty as they are, aren't smoked
chiles, any more than roasted meat is smoked meat.

OTOH, I wish you could send me a batch of roasted chiles- it's getting cold
up here, and I could stand a few fistsful....



Saint Phlip,
CoDoLDS, up in the blandness center of the universe.....

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Mary Denise Smith" <editor at costumepress.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, September 19, 2003 9:22 AM
Subject: Re: [Sca-cooks] Re: smoking chilis


> gonna go buy more roasted chilis today . . .
>
> Phlip wrote:
> >
>
> > Incidently, as Adamantius was mentioning smoking jalepenos to make them
> > chipotles- that's another cool-smoke method, intended for preservation,
> > although, obviously, it takes much less time to smoke a few peppers than
an
> > entire ham. The reason chipotles are smoked is because of their fleshy
> > nature. Most hot peppers are fairly thin fleshed, and can be easily
> > sun-dried. Chipotles, however, because of their thicker flesh can't be,
> > without risking molds and such invading them during the drying period.
> >
> > Saint Phlip,
> > CoDoLDS
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