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I have no colors, you ostriches need to pull your head out of the sand...get some air! the only place this is going is in the toilet...
Your guess is as good as ???
Nope...not one! nada, zilch..
I guess we could throw in a cup....
Like this...
Yea....sure you did, we'll give you a brownie and alert the media!
Take a vacation, you're not only an embarrassment to yourself but to all that read your post...you really should go fishing!
Don't rub you eyes with the fingers you used, my brother burnt himself :- in the bathroom after he'd crushed some!
Thats a hoot...tell him to walk softly next time!
Once you get use to the heat, you'll find a flavor that can't be replicated with any other chile...
How many and with what?
If they burn you twice....
You know how to tell good chili's?
Double screwed..
well....you're screwed then!
Save the bags, you can wear'm over your head next time you meet a girl....you'll need two just in case one rips...
I just sent them on Sat., I'm surprised it go there that quick....
that was quick....
1/2 lb total of Pequins and Tepins are on the way to the post office as I type....Don't choke!
1/2 lb total of Pequins and Tepins are on the way to the post office as I type....Don't choke!
Too late....the offer expired yesterday!
Tepin:
Also called Chiltecpin, Chiltepin, Chile mosquito, Chile de pajaro, Chile silvestre or Tecpintle. A Bird Pepper variety often claiming the title as the world's hottest pepper. Grown in the mountains of northern Mexico and southern Arizona. Pods are round, 1/4" across, turns red when ripe. One ounce of this dried pepper with seeds removed will produce a detectable hotness in 30,000-50,000 ounces (over 300 gallons) of salsa!
In Arizona we call them "HOT"....You want me to send you some, sissy?
Read this....
http://en.wikipedia.org/wiki/Cast_iron_cookware
Cast iron cookware
From Wikipedia, the free encyclopedia
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Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. These properties make cast iron a natural choice for cookware.
Because cast iron will react with or stain many foods, bare cast iron cookware must be seasoned. Cast iron cookware is also available with an enamel coating - this cookware doesn't need to be seasoned, but loses some of the other desirable properties of bare cast iron.
Contents [hide]
1 Bare Cast Iron
1.1 Seasoning
1.1.1 Cleaning before seasoning
1.1.2 Seasoning techniques
1.1.2.1 Technique 1
1.1.2.2 Technique 2
1.2 Care and cleaning after seasoning
1.3 Brands
2 Enameled Cast Iron
2.1 Care and Cleaning
2.2 Brands
3 External links
[edit] Bare Cast Iron
Cast iron panBare cast-iron vessels have been used by humans for cooking for hundreds of years[citation needed]. Cast iron's ability to withstand and maintain very high temperatures makes it a natural cookware choice for searing or frying, and its excellent heat diffusion and retention makes it a natural choice for long-cooking stews like gumbo or Chili con carne. Because cast iron skillets can develop an extremely "non-stick" surface, they are also a good choice for egg dishes, in particular scrambled eggs. Some other classic uses of cast iron pans are in cornbread and pineapple upside-down cake.
Some of the types of cookware made out of bare cast iron include dutch ovens, frying pans, deep fryers, woks, potjies, and griddles.
Bare cast iron cookware requires seasoning—impregnation of the cooking surface with oil—to prevent rusting, and to create a non-stick surface. New cast iron must be seasoned before use. Some companies now offer pre-seasoned pans, but, like "home-seasoned" cast iron, these may need to be re-seasoned if they are washed with strong soap or allowed to rust.
[edit] Seasoning
Cast iron skillets, before seasoning (left) and after several years of use (right).Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. The seasoning layer protects the cookware from rusting, provides a non-stick surface for cooking, and prevents food from interacting with the iron of the pan. Almost all cast iron cookware is seasoned. Well-seasoned cast iron cookware will have a very smooth black surface.
Fats and oils typically used for seasoning include lard, hydrogenated cooking oils such as Crisco, and palm or coconut oil (in general, oils that are high in saturated fats, and therefore typically solid at room temperature).
Oils that are polyunsaturated (and therefore typically liquid at room temperature) will get rancid much more quickly, and are usually not recommended. Liquid oils may become gummy over time, and extremely difficult to remove. Food cooked on gummy oil may also have an unpleasant taste.
[edit] Cleaning before seasoning
If it is not pre-seasoned, new cast iron is often shipped with a coating to prevent rust. This coating is typically food-grade wax or mineral oil. The coating must be removed before the pan is seasoned or used. To remove the protective coating, cast iron can be thoroughly scrubbed using light dish soap and steel wool pads. If the surface is "natural" (unpolished), it may also be useful to use a wire brush. Some cooks will also rub the surface of the pan with kosher salt to smooth it.
[edit] Seasoning techniques
Once cleaned, cookware can then be seasoned. There are several techniques for seasoning cast iron - these vary based on the smoke point of the oil or fat used.
[edit] Technique 1
Simply wipe the cleaned cast iron with a good oil or fat and use it for frying and roasting, particularly high fat foods, like bacon. The oil or fat will impregnate the cast iron and gradually convert into a seasoning over time. Rendering animal fat in a new pan will have the same effect.
[edit] Technique 2
First, heat the cookware until water quickly boils when splashed onto its surface.
Next, using a rag, wipe a thin coat of lard or oil onto the surface of the cookware.
Finally, place the cookware upside-down in a moderately hot oven for 1-2 hours. It is a good idea to place a layer of aluminum foil under the cookware to catch drips of excess oil.
Let the pan cool in the oven. At this point, the cookware should have a black sheen and be ready for cooking.
A new cast iron pan will not be 100% seasoned after a single treatment. It takes repeated use for the pan to develop a seasoned, non-stick surface.
If too much oil or shortening is applied to a pan in the seasoning process, it will pool and gum up when the pan is heated. In this case, the goo can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and reseasoned. Heating the pan upside-down may help prevent gumming, but will be more likely to drip grease into your oven unless protected by a foil-lined baking sheet. Seasoning at higher temperatures approaching the smoking point of the oil used will result in darker seasoned coatings in less time that aren't sticky or gummy.
[edit] Care and cleaning after seasoning
Frying in a cast iron pan will help maintain the seasoning, as will roasting fatty meats or other greasy foods. Prolonged contact with wet or acidic foods, such as tomatoes, can dissolve or damage the finish.
It is a common misconception that one should never use dish soap to clean seasoned cast iron cookware, since this will immediately remove the oil, and 'unseason' the pan (or even, according to some cooks, leave soap residue that will poison the food). In fact, a very well-seasoned pan can tolerate dilute dish soap, and, for infrequently used pans, this may be preferable to leaving rancid grease on the cooking surface [1]. In general, however, regular washing with soap is not recommended. When cast iron cookware is washed with soap it should be lightly oiled before it is used or stored away.
There are several methods for cleaning seasoned bare cast iron cookware:
Scrub the inside of a warmed pan with a tablespoon of a coarse salt, such as kosher salt, add a small amount of olive oil, and rub with a small piece of an old cotton cloth. Rinse with cold water.
Scrub the pan with boiling or near-boiling water and a stiff nylon or fiber brush.
Use veggie wash (milder than soap) and a stiff nylon or fiber brush.
Boil a solution of cornstarch or rice starch and water in the pan, tilting the pan to make sure the boiling liquid touches all the way up the sides. Then pour out the resulting grease-water-starch solution, and peel off whatever dries onto the sides of the pan. Rinse the pan in hot water.
In all cases, the cookware should be dried thoroughly after washing, and oiled lightly if not already very well seasoned.
For deep cleaning (before re-seasoning), some cast iron collectors also advocate removing baked-on grease by soaking cast iron in a lye solution, or heating the pan in a self-cleaning oven or campfire. Both of these methods have inherent drawbacks, however. Lye can cause serious injury (inluding blindness) if handled improperly, and unevenly heating a cast iron pan may warp or crack the pan. A safer solution is to place the iron cookware into a large pot of boiling water, adding a cup or two of baking soda, and boil for ten minutes. To remove rust, some collectors advocate soaking the pan in a 1:1 solution of vinegar and water, soaking the pan in Coca Cola, or even sandblasting or wire-stripping the pan.
Mexican food? mmmmmm mmmmmmmmmmmmm
Any time you want to come, you'll be bored to death as I don't drink...but I eat a lot!
Re-read the message you responded too....hehehe
You ever gonna come to Arizona? It's cold as hell here today, high will only be 70.....brrrrrrrrrr
lol
Ah...you know, feet in the fire, head in the freezer!
wasup carturd?
It's all yours...again....goin to the post office to mail a package.
If you take the captin fishin, you won't need a chum bucket!
I think thats pretty much how it always goes......SpewinNemo
Nope...Picket fence...but I'm back now!
Your lucky day jimbo....gota go to the store so's i can put a package together, looks like you'll get it!
Like his freakin daddy....
Hey jimmy....I see a picket fence with my name on it!
I'm farmin you out, suka fish! did matt give ya more post?