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plonqI went shopping for chilli ingredients this morning, and to that end I picked up some ground bison and stewing elk at the farmers' market. I also grabbed a couple of large red onions, some garlic, and a small bag of hot peppers. The peppers didn't look very hot, so I grabbed half a dozen of them, figuring at the time that I could add them as needed. As I was cutting them up, I tossed a bit of one into my mouth to see if they were hot enough for my purposes.
Usually there is a delayed reaction when I first pop a hot pepper in my mouth, as the oils start to disperse and do their damage. This time it skipped right gasping and watering eyes stage. The continued burn under my tongue and fingernails tells me that two peppers should be enough for this batch.
I ran into a small crisis with the garlic. The heads felt a little soft as I was handling them, and when I broke open the first, a little mushroom cloud of mould flew up from the garlic. Ack! I ran it under cold water and carefully peeled away the skins. Fortunately it was just the outsides of the skins that was mouldy - the garlic cloves were still fresh and firm underneath.
Well, time to stir the pot.
Usually there is a delayed reaction when I first pop a hot pepper in my mouth, as the oils start to disperse and do their damage. This time it skipped right gasping and watering eyes stage. The continued burn under my tongue and fingernails tells me that two peppers should be enough for this batch.
I ran into a small crisis with the garlic. The heads felt a little soft as I was handling them, and when I broke open the first, a little mushroom cloud of mould flew up from the garlic. Ack! I ran it under cold water and carefully peeled away the skins. Fortunately it was just the outsides of the skins that was mouldy - the garlic cloves were still fresh and firm underneath.
Well, time to stir the pot.
