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Post by glen on Feb 11, 2020 15:18:38 GMT -6
I will be picking pods today off the billy biker plant in fact. I also picked a few chombo's yesterday yellow and red. Tons of sweet peppers are coming in off the adult plants. In about a month I will have more peppers than I can possibly handle. The super hot peppers will be the laggards.
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Post by glen on Feb 11, 2020 22:59:13 GMT -6
Today I picked 3 green biker billy pods along with some Thai hots. I already had some yellow and red chombo's in the fridge that I picked yesterday. Bercy is making beef spare rib soup in the slow cooker. I am not allowed to put hot peppers in the soup or molest the soup in any way without the Chef's permission. So I decided to chop up all those peppers with some garlic and ginger and saute it. I used soya oil plus just a little olive oil for flavor. I sauteed for about 6 or 7 minutes, adding salt, a tiny bit of msg, some dried korean pepper flakes, a season salt and some soy sauce. I let the mix cool and spooned it into a container and put it in the fridge. Tomorrow, when I eat soup, I will have my hot peppers ready to go. I can add a spoonful of my sauteed pepper concoction to the soup without making the boss upset. This is the only way I know of to enjoy eating my chili peppers without over-turning the apple cart. My chili peppers will probably last a week or so. Oh, I didn't taste the biker billy pods but I did smell them. They are spicey.
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Post by rdback on Feb 13, 2020 9:53:37 GMT -6
...In about a month I will have more peppers than I can possibly handle... No such thing as too many peppers lol.
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