Habinerro Pepper

ypauls said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in the
ends of the fingers. I have repeatedly washed my hands
with no success of ridding the burning sensation (I
thought it only affected the tongue). After slicing the
very hot pepper, the oil has lodged under the fingernail
and made the area very sensitive. My advice to all who
work with very hot peppers is to invest in a good set of
gloves. The dish was delicious though... Cordially ypauls

You also should refrain from peeing for a day or two (but
you've probably found that out by now.)

Good luck, Bob

--
"You're dealing with organs that people just don't want to know about!"
-Hank Hill

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

Quoted message said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in the
ends of the fingers. I have repeatedly washed my hands
with no success of ridding the burning sensation (I
thought it only affected the tongue). After slicing the
very hot pepper, the oil has lodged under the fingernail
and made the area very sensitive. My advice to all who
work with very hot peppers is to invest in a good set of
gloves. The dish was delicious though... Cordially ypauls

Next time masturbate after handling the hot peppers.
Good stuff.

ypauls said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in the
ends of the fingers. I have repeatedly washed my hands
with no success of ridding the burning sensation (I
thought it only affected the tongue). After slicing the
very hot pepper, the oil has lodged under the fingernail
and made the area very sensitive. My advice to all who
work with very hot peppers is to invest in a good set of
gloves. The dish was delicious though... Cordially ypauls

Hold the peppers by the stem while chopping. If they have
any left. If not, hold them with a small fork or knife.

I just use my fingers, but only touch the waxy outside skin.
Everything else burns. As you know. ;-)

--
Tim.

If the human brain were simple enough that we could
understand it, we would be so simple that we couldn't.

In article <[email hidden]>, "ypauls" <[email hidden]>

Quoted message said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in the
ends of the fingers. I have repeatedly washed my hands
with no success of ridding the burning sensation (I
thought it only affected the tongue). After slicing the
very hot pepper, the oil has lodged under the fingernail
and made the area very sensitive. My advice to all who
work with very hot peppers is to invest in a good set of
gloves. The dish was delicious though... Cordially ypauls

Soak your hands in oil.......

K.

--
Sprout the Mung Bean to reply...

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&include=0&userid=katra

ypauls said:

My advice to all who work with very hot peppers is to
invest in a good set of gloves.

Buy a box of powder-free latex examination gloves. They are
cheap and work well enough. You can use them in the kitchen
whenever you handle something such as peppers that gets hot
stuff on you, chicken or other meat that has contamination
potential, or when you cut your hand and want to keep the
band-aid or gauze out of the food.

Every restaurant I ever worked at had latex "finger" covers
so you could cover only the finger with the band-aid,
keeping the feeling and control of the other fingers. It was
always funny when someone had to use one because they look
like very small condoms. Imagine five or six men in a
kitchen and one has to pull one of those out of the box...
we were brutal in our jokes... "hey, you sure that's the
right size? I think there are some smaller ones in the
storage room."

FYI it is spelled "Habanero."

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

In article <[email hidden]>, "ypauls" <[email hidden]>

Quoted message said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in
the ends of the fingers. I have repeatedly washed my
hands with no success of ridding the burning sensation
(I thought it only affected the tongue). After slicing
the very hot pepper, the oil has lodged under the
fingernail and made the area very sensitive. My advice
to all who work with very hot peppers is to invest in a
good set of gloves.

Capsaicin (a crystalline alkaloid that makes peppers hot) is
only slighyly soluble in water, so washing your hands with
soap and water will have minimal effect. It is, however,
soluble in alcohol, so washing with isopropyl alcohol should
help. Also, the casein in milk will bind the capsaicin, so
dairy products are the only really effective way of cooling
the fire in the mouth (alcoholic drinks will just carry the
capsaicin to other areas).

Capsaicon is quite tenacious, and can linger on skin and
clothing for days.

Of course, gloves will solve the problem of burning hands.

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to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Um, no, Diligent hygiene eliminates all but the most
entrenched oils.

Quoted message said:

You also should refrain from peeing for a day or two
(but you've

probably

Quoted message said:

found that out by now.)

Good luck, Bob

ypauls said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in
the ends of the fingers. I have repeatedly washed my
hands with no success of ridding the burning sensation
(I thought it only affected the tongue). After slicing
the very hot pepper, the oil has lodged under the
fingernail and made the area very sensitive. My advice
to all who work with very hot peppers is to invest in a
good set of gloves.

Actually, the best gloves are the disposal latex or vinyl
(if you have latex allergy only) ones. You get about five
pairs for a buck.

My solution to the habenero problem was to put them in the
freezer. The chiles are very thin-walled and delicate. When
I need one, I take it out of the freezer and put it
immediately into a plastic bag (one of those grocery produce
ones). Close it, then smash the chile with some heavy. This
shatters it. Then dump the contents carefully into the pot
and throw the bag away.

Brian Rodenborn

ypauls said:

Um, no, Diligent hygiene eliminates all but the most
entrenched oils.

Um, no, It doesn't... Perhaps you pee sitting down. No?

~john

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

Quoted message said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in the
ends of the fingers. I have repeatedly washed my hands
with no success of ridding the burning sensation (I
thought it only affected the tongue). After slicing the
very hot pepper, the oil has lodged under the fingernail
and made the area very sensitive. My advice to all who
work with very hot peppers is to invest in a good set of
gloves. The dish was delicious though... Cordially ypauls

A quick tip that might save you some grief later is to
take a tomato and squish it up in the hands. Make sure
you get the tomato juice up under the fingernails to get
the heat out.

HTH, Bret

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Default User said:

ypauls said:

Was making a dish using Habinerro(sp) pepper. Was not
aware it sticks to hidden crevices in the ends of the
fingers. I have repeatedly washed my hands with no
success of ridding the burning sensation (I thought it
only affected the tongue). After slicing the very hot
pepper, the oil has lodged under the fingernail and made
the area very sensitive. My advice to all who work with
very hot peppers is to invest in a good set of gloves.

Actually, the best gloves are the disposal latex or vinyl
(if you have latex allergy only) ones. You get about five
pairs for a buck. My solution to the habenero problem was
to put them in the freezer. The chiles are very thin-
walled and delicate. When I need one, I take it out of the
freezer and put it immediately into a plastic bag (one of
those grocery produce ones). Close it, then smash the
chile with some heavy. This shatters it. Then dump the
contents carefully into the pot and throw the bag away.

Have you seen Alton Brown and his garlic smasher? I'm want
one - it appears to be just a square hunk of marble, about
hand sized. Better than fooling with that garlic squisher-
upper dealy. Edrena

In article <[email hidden]>, "ypauls" <[email hidden]>

Quoted message said:

Dear Food Experts Was making a dish using Habinerro(sp)
pepper. Was not aware it sticks to hidden crevices in
the ends of the fingers. I have repeatedly washed my
hands with no success of ridding the burning sensation
(I thought it only affected the tongue). After slicing
the very hot pepper, the oil has lodged under the
fingernail and made the area very sensitive. My advice
to all who work with very hot peppers is to invest in a
good set of gloves.

Take the plastic bag you brought the little firecracker home
in. Grab the pepper through the plastic and turn the bag
inside out so your hand is now "in" it (touching the
original outside, that is). Hold the pepper through the bag,
and cut away. Pull the bag off, inverting it again (this
puts all the "hot spots" safely on the inside). Don't forget
to scrub the chopping surface, especially if it's porous.

Isaac

In rec.food.cooking said:

to all who work with very hot peppers is to invest in a
good set of gloves.

Good advice. Another crucial bit of information is to NOT
TOUCH your eyes while working with chile, and if you need to
go to the bathroom, be VERY careful of any mucous membranes
that may need to be handled.

You only make these mistakes once. They can be truly
memorable.

--
...I'm an air-conditioned gypsy...

- The Who

In article <[email hidden]>,

The Joneses said:

Have you seen Alton Brown and his garlic smasher? I'm want
one - it appears to be just a square hunk of marble, about
hand sized. Better than fooling with that garlic squisher-
upper dealy.

I use my cleaver, blade held parallel to the counter. Rest
it on the garlic, and give it whack with my palm.

--
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please mail OT responses only

In article <[email hidden]>,

Quoted message said:

Good advice. Another crucial bit of information is to NOT
TOUCH your eyes while working with chile,

... an issue that I've long since discovered, as a contact-
lens wearer.

(ow! ow! ow! ow!)

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Quoted message said:

Quoted message said:

ypauls said:

Was making a dish using Habinerro(sp) pepper. Was not
aware it sticks

to

Quoted message said:

Quoted message said:

Quoted message said:

hidden crevices in the ends of the fingers. I have
repeatedly washed

my

Quoted message said:

Quoted message said:

Quoted message said:

hands with no success of ridding the burning sensation
(I thought it

only

Quoted message said:

Quoted message said:

Quoted message said:

affected the tongue). After slicing the very hot
pepper, the oil has lodged under the fingernail and
made the area very sensitive. My

advice

Quoted message said:

Quoted message said:

Quoted message said:

to all who work with very hot peppers is to invest in
a good set of gloves.

snip
. When I need one, I take it out

Quoted message said:

Quoted message said:

of the freezer and put it immediately into a plastic bag
(one of those grocery produce ones). Close it, then
smash the chile with some heavy. This shatters it. Then
dump the contents carefully into the pot and throw the
bag away.

snip.

Quoted message said:

Edrena

How do you get the veins and seeds out of a smashed
Habanero. This is important for getting the most flavor
without embalming your mouth.

Two ways I like to prepare them as a condiment. Yucatan
Style Split 4 Habaneros and remove veins and seeds. Slice
longwise and then mince fine. (disposable gloves required).
Mince an equal amount of onion and combine. Cover the
Habanero\onion mixture with fresh lime juice (sour orange
juice is more traditional) and add 1\4 tsp salt. Let sit 15
minutes to mellow before serving with food. Will keep for
days. Note: throw away gloves and cutting board.;-)

My concoction Prepare as above into lengthwise slivers.
Sauté in 1 TBSP olive oil until they soften (3 minutes)
Squeeze a lime on top of the hot Habaneros and add salt to
taste. Turn up the fire and reduce the moisture from the
lime juice, then turn it off. This captures the Habanero
fruity flavor and the fruity flavor of extra virgin olive
oil combined without the intense fire.
Note: breathing over this mixture may be hazardous, use your
vent-a hood.

DaveR

Scott said:

In article <[email hidden]>,

Quoted message said:

Good advice. Another crucial bit of information is to
NOT TOUCH your eyes while working with chile,

... an issue that I've long since discovered, as a contact-
lens wearer. (ow! ow! ow! ow!)

In a universe long ago and far away, I learned never to
kiss a cowboy who'd been eating jalepenyos like candy.
owowowow Edrena

DaveR said:

Quoted message said:

Quoted message said:

ypauls wrote:

>Was making a dish using Habinerro(sp) pepper. Was not
>aware it sticks

to

Quoted message said:

Quoted message said:

>hidden crevices in the ends of the fingers. I have
>repeatedly washed

my

Quoted message said:

Quoted message said:

>hands with no success of ridding the burning sensation
>(I thought it

only

Quoted message said:

Quoted message said:

>affected the tongue). After slicing the very hot pepper,
>the oil has lodged under the fingernail and made the
>area very sensitive. My

advice

Quoted message said:

Quoted message said:

>to all who work with very hot peppers is to invest in a
>good set of gloves.

snip
. When I need one, I take it out

Quoted message said:

Quoted message said:

of the freezer and put it immediately into a plastic bag
(one of those grocery produce ones). Close it, then
smash the chile with some heavy. This shatters it. Then
dump the contents carefully into the pot and throw the
bag away.

snip.

Quoted message said:

Edrena

How do you get the veins and seeds out of a smashed
Habanero. This is important for getting the most flavor
without embalming your mouth.

Two ways I like to prepare them as a condiment. Yucatan
Style Split 4 Habaneros and remove veins and seeds. Slice
longwise and then mince fine. (disposable gloves
required). Mince an equal amount of onion and combine.
Cover the Habanero\onion mixture with fresh lime juice
(sour orange juice is more traditional) and add 1\4 tsp
salt. Let sit 15 minutes to mellow before serving with
food. Will keep for days. Note: throw away gloves and
cutting board.;-)

My concoction Prepare as above into lengthwise slivers.
Sauté in 1 TBSP olive oil until they soften (3 minutes)
Squeeze a lime on top of the hot Habaneros and add salt to
taste. Turn up the fire and reduce the moisture from the
lime juice, then turn it off. This captures the Habanero
fruity flavor and the fruity flavor of extra virgin olive
oil combined without the intense fire.
Note: breathing over this mixture may be hazardous, use
your vent-a hood.

DaveR

My brother grows *mild* scotch bonnet peppers. I think the
variety is called "Trinidad Spice". At first I wondered what
was the point, but then realized you can get that habanero
flavor with the TS peppers, then adjust the heat with a
little real habanero or cayenne pepper.

-Bob

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

Quoted message said:

My brother grows *mild* scotch bonnet peppers. I think the
variety is called "Trinidad Spice". At first I wondered
what was the point, but then realized you can get that
habanero flavor with the TS peppers, then adjust the heat
with a little real habanero or cayenne pepper.

-Bob

Bob, Do scotch bonnets have the same intense fruity aroma
and flavor of the Habanero? I grew some Savino (red)
Habaneros that were intensely fruity and 30% hotter that the
regular old orange Habanero. They were wonderful when
prepared to cut down the heat. I'll look for the TS you
mentioned.

Thanks, DaveR