Goat peppers

"Suuzzee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

While travelling in the Bahamas, we left the tourist areas and ate at some
restaurants, shopped in out-of-the-way open air food markets, prepared

some

Quoted message said:

of our own food. In the process, I discovered goat peppers and just loved
them. But alas, we cannot find any goat peppers here in the States and

also

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can't find any seeds. Do these peppers have another name? Where can I

buy

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seeds? Anybody got any they want to sell or trade? Am now wishing I had
"imported" a few peppers in my suitcase so that I'd have some seeds.

Maybe

Quoted message said:

it was my imagination, but I swear that the things smelled like goats when
raw ... Suze

Oh yes they are good!! The closest you will find in most stateside markets
is the Thai pepper, at most oriental stores; it is a close relative, as is
the bird pepper. Here is an interesting article on someone else's quest
for the goat pepper:
http://www.fiery-foods.com/dave/goatpeppers.asp

good luck

pavane

Suuzzee said:

While travelling in the Bahamas, we left the tourist areas and ate at some
restaurants, shopped in out-of-the-way open air food markets, prepared some
of our own food. In the process, I discovered goat peppers and just loved
them. But alas, we cannot find any goat peppers here in the States and also
can't find any seeds. Do these peppers have another name? Where can I buy
seeds? Anybody got any they want to sell or trade? Am now wishing I had
"imported" a few peppers in my suitcase so that I'd have some seeds. Maybe
it was my imagination, but I swear that the things smelled like goats when
raw ... Suze

I think "goat peppers" are just habanero or maybe scotch bonnet peppers,
and the name refers to them being so hot the goats won't eat 'em.

Best regards,
Bob

"Bubbabob" <rnorton@_remove_this_thuntek.net> wrote in message
news:[email hidden]...

Quoted message said:

pavane said:

Oh yes they are good!! The closest you will find in most stateside
markets is the Thai pepper, at most oriental stores; it is a close
relative, as is the bird pepper. Here is an interesting article on
someone else's quest for the goat pepper:
http://www.fiery-foods.com/dave/goatpeppers.asp

good luck

pavane

They're habaneros (usually a light orange variety) and the only thing
they have in common with Thai or bird peppers is that they're hot. The
flavor is totally different.

You can get them almost anywhere in the states except the most backward
parts of 'Jesusland'.

They are not only habaneros, they depend on what island and to whom you
talk. Ref the following from
http://www.fiery-foods.com/dave/bushpeppers.html
which states in part: "In the Caribbean, peppers often get their name simply
by where they are found. If pepper plants grow near where the goats graze,
they are called Goat Peppers. In Jamaica, we found an 12-foot tall pepper
plant growing right outside a kitchen window. It's name?
You guessed it -- Kitchen Pepper"

You can also check out this website with a few recipes in which Ming Tsai,
who knows what he talks about, specifies the Thai pepper as the substitute
for goat peppers, which is what I said in my original response:
http://www.fineliving.com/fine/mings_quest/article/0,1663,FINE_15676_2713771,00.html

pavane

pavane said:

"Bubbabob" <rnorton@_remove_this_thuntek.net> wrote in message
news:[email hidden]...

Quoted message said:

pavane said:

Oh yes they are good!! The closest you will find in most stateside
markets is the Thai pepper, at most oriental stores; it is a close
relative, as is the bird pepper. Here is an interesting article on
someone else's quest for the goat pepper:
http://www.fiery-foods.com/dave/goatpeppers.asp

good luck

pavane

Quoted message said:

Quoted message said:

They're habaneros (usually a light orange variety) and the only thing
they have in common with Thai or bird peppers is that they're hot. The
flavor is totally different.

You can get them almost anywhere in the states except the most backward
parts of 'Jesusland'.

They are not only habaneros, they depend on what island and to whom you
talk. Ref the following from
http://www.fiery-foods.com/dave/bushpeppers.html
which states in part: "In the Caribbean, peppers often get their name simply
by where they are found. If pepper plants grow near where the goats graze,
they are called Goat Peppers. In Jamaica, we found an 12-foot tall pepper
plant growing right outside a kitchen window. It's name?
You guessed it -- Kitchen Pepper"

They call it that there, sure, but I'm here. If you get my drift.
Some places they use "pasilla" to name the chile I call "Poblano."
Names are sometimes fluid in the land of chiles, but still one can
expect a certain consistency in a newsgroup in which English is the
standard language.

Quoted message said:

You can also check out this website with a few recipes in which Ming Tsai,
who knows what he talks about, specifies the Thai pepper as the substitute
for goat peppers, which is what I said in my original response:
http://www.fineliving.com/fine/mings_quest/article/0,1663,FINE_15676_2713771,00.html

pavane

Ya, but... The picture of the chile in question in the article your
initial link led to sure enough looks like a habanero. And the Thai
chiles I've seen aren't like that. Don't taste like habs either, fire
aside. Ming's a terrific cook, but he might have missed something in
this matter.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sat, 08 Jan 2005 19:18:59 -0000, Bubbabob

rnorton@_remove_this_thuntek.net said:

They're habaneros (usually a light orange variety) and the only thing
they have in common with Thai or bird peppers is that they're hot. The
flavor is totally different.

You can get them almost anywhere in the states except the most backward
parts of 'Jesusland'.

Hey, I resemble that remark. Here in Cow Hill, I have a big bag of
them in my fridge right now.

Any suggestions for their preparation? I'd like to be able to keep
them a while, but the thought of putting them in vinegar just doesn't
seem right. The light fruity flavor would surely suffer.

Maybe I should puree them with a little lemon juice and freeze the
puree.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

"Michael Odom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 08 Jan 2005 19:18:59 -0000, Bubbabob

rnorton@_remove_this_thuntek.net said:

They're habaneros (usually a light orange variety) and the only thing
they have in common with Thai or bird peppers is that they're hot. The
flavor is totally different.

You can get them almost anywhere in the states except the most backward
parts of 'Jesusland'.

Hey, I resemble that remark. Here in Cow Hill, I have a big bag of
them in my fridge right now.

Any suggestions for their preparation? I'd like to be able to keep
them a while, but the thought of putting them in vinegar just doesn't
seem right. The light fruity flavor would surely suffer.

Maybe I should puree them with a little lemon juice and freeze the
puree.

I have frozen them with great success (except possibly for a slight
deterioration in texture, but then I don't eat them raw) by simply
putting them, dry, into a ziploc bag and squeezing out excess air
without damaging the fruit. One batch lasted over six months; just
take some out of the bag as needed, they defrost almost instantly.
(Works well for goat peppers, Thai peppers, kitchen peppers and
habaneros also.)

pavane

On Sun, 09 Jan 2005 21:50:56 -0000, Bubbabob

rnorton@_remove_this_thuntek.net said:

Michael Odom said:

They call it that there, sure, but I'm here. If you get my drift.
Some places they use "pasilla" to name the chile I call "Poblano."
Names are sometimes fluid in the land of chiles, but still one can
expect a certain consistency in a newsgroup in which English is the
standard language.

That Pasilla / Poblano conflation seems to be true almost everywhere.
Considering the difference in flavor, I don't understand it.

Rick Bayless calls it the "Michoacan nomenclature syndrome."
Apparently in the Mexican state of Michoacan, what I call poblano is
commenly termed a pasilla. The large numbers of Michoacan natives
(Michoacacans?) who've emigrated to California have had at least this
linguistic effect on that part of the US. And that part of the US has
a big impact on the rest of us in many more significant matters.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sun, 09 Jan 2005 21:53:32 -0000, Bubbabob

rnorton@_remove_this_thuntek.net said:

Michael Odom said:

Any suggestions for their preparation? I'd like to be able to keep
them a while, but the thought of putting them in vinegar just doesn't
seem right. The light fruity flavor would surely suffer.

Maybe I should puree them with a little lemon juice and freeze the
puree.

That'll maintain most of the flavor and heat but the texture will mush out.
Properly dried you might be able to maintain the flavor. By properly, I
mean dried to leather consistency, not crunchy.

Duly noted, thanks.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore