-=> Quoting Michael Loo to Jim Weller <=-

 >  ML> and I washed them off, took care to actually boil
 >  ML> them instead of nuking, and ate them without obvious
 >  ML> ill effect.

 > To paraphrase Palladin, "Vous travaillez a la limite de la
 > putridite."

 ML> At times, in my mad enthusiasm for conservation. But
 ML> retrieve from memory the powdery white coating on old 
 ML> salami.

I'm OK with that but there are so many species of white coloured
molds. Some might be blond penicillin, others not so nice.

 ML> I figured it was no more pathogenic, and it wasn't.

This time! [g]

 > Breyers .. Their real ice cream is still pretty good.
 > avoid  heir cheaper "frozen dairy desserts"

 ML> I am inclined to avoid the brand altogether, especially as I
 ML> can't easily read the fine print.

I'll buy their real ice dream especially if on sale but not their
frozen dairy desserts.

 > fresh cayenne peppers. Despite being in close proximity to a bell
 > pepper plant these chilies are as hot as expected. Lord knows
 > what the seeds will generate next year though, should I decide to
 > save any.

 ML> I'm guessing that your pollinators were lazy, but, as
 ML> you note, who knows what next year will bring.
 
We're not going to save seeds. I am air drying the peppers whole
and plan to grind them up shortly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cayenne Pepper Oil
 Categories: Chilies, Condiments
      Yield: 3 cups
 
      3 c  Corn or peanut oil
    3/4 c  Cayenne pepper
 
  A whoppingly spicy-hot oil, this is the perfect seasoning to use when
  you are wanting 1,000-watt chili power with only a few drops of oil.
  Be strict about observing the oil temp. and do not add the cayenne
  if the oil is hotter than 250 F, or it will burn to a hideous mess.
  
  Pour the oil into a heavy, non-aluminum 1 1/2 to 2 quart saucepan.
  Bring to 225 F on a deep-fry thermometer over moderately low heat.
  Remove the pan from the heat, stir in the cayenne powder, and let
  cool to room temperature undisturbed overnight.
  
  Strain the oil slowly through a large paper coffee filter into a
  clean glass jar. Store at cool room temperature.
  
  Posted By Susan 
  
MMMMM


Cheers

Jim

... Beyond tasty spicy and heading towards stupid spicy.

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