Note: TWO fresh habaneros is TOO much

[Inchworm]

to "spice" up red clam chowder.

I added egg noodles to cool it down :)

:grr: <= me breathing fire.

[grasswire]

1. I'm sorry

Clam chowder with noodles sounds heretical to me. How did you think of that?

[Inchworm]

13. Was a toss up between noodles, sugar, or trash

I was trying anything to make it edible.

That's what I think :)

:hi:

[Tangerine LaBamba]

2. There is no such thing

as "red clam chowder."

Egg noodles? Habanero?

That's something, but it's not clam chowder.

Drink milk..................

[elleng]

3. MANHATTAN STYLE CLAM CHOWDER!!!!

:9 :bounce:


HISTORY!

http://whatscookingamerica.net/History/Chowder/ManhattanChowder.htm

[Tangerine LaBamba]

5. As I said,

there is no such thing.........................

[elleng]

6. So?

Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, this tomato version had come to be called Manhattan clam chowder.


:rofl:

[Warpy]

7. It's clam soup but it's not a CHOWDER

and I don't give a shit what those barbarians outside New England call it.

BTW, two habaneros in anything is too much.

[elleng]

9. Right, I guess if its not made in a chowda thing.

'The most accepted etymology for the word chowder comes from the cooking pot in which it is cooked, known in French as an chaudière, from Latin caldaria (akin to English cauldron). The word "chowder" is a New England word that came from Newfoundland, where Breton fishermen — who would throw portions of the day's catch and other available foods into a large pot — introduced the word, and perhaps the fish soup itself (compare bouillabaisse). Another possible origin for the word chowder is derived from the Old English "jowter", which means fishmonger (one who peddles fish).'

http://en.wikipedia.org/wiki/Chowder

PS, ain't no barbars here!

[Inchworm]

14. Milk doesn't keep

It would have been excellent chowder with about 1/4 of a habenero.

I learn as I go ;)

:hi:

[Tangerine LaBamba]

19. No, I meant milk for the burning mouth -

takes the sting right away...................

[Gormy Cuss]

4. Dude...

Two habaneros is too much in a dish for most humans. I've made Chris Schlesinger's "Pasta from Hell" with 4 seeded and deveined habs and it was mighty spicy, but there's also plenty of citrus and pasta to cut through the heat.

[Inchworm]

15. Oh?! Citrus will cut the heat?

I would expect the opposite. You know.. opening for the pain and all?

:hi:

[Gormy Cuss]

17. Citrus seems to deaden the heat somewhat if the peppers stay in contact with it for a while.

I've made salsa that was hot enough and after adding lime juice the heat dissipated over the course of an hour or two.

Citrus won't help with the heat in your mouth. For that you need dairy products, carbs, and lots of water. :hi:

[hippywife]

8. Inchie...

you too funny. :rofl:

[Inchworm]

12. Hippywife...

:*

[Taverner]

10. All I know is when chopping habaneros, use gloves

I didn't, went to the boys room and hilarity ensued

[armyowalgreens]

11. I did that with habanero chicken wings.

My manhood was radiating heat for several hours afterward. Very unpleasant.

[Inchworm]

16. I fought this propaganda and went bareback!

hehe. I did it knowing I needed to wash hands thouroughly a lot.

I must admit, after reading this tip everywhere using peppers is mentioned had me treating the peppers like raw chicken :)

:hi:

[hobbit709]

18. Just TWO?

That's barely warming something up.
It ain't hot until your ankles itch.

[BabbaTam]

20. habaneros

I use them in my salsa all the time. I keep them frozen in a ziplock and puree one half of one in the first step of my salsa blend.(Step one is one can tomatoes, juice of one lime, tablespoon garlic powder, teaspoon salt, fresh red pepper (whatever's ripe, bell, jalapeno, seranno,anaheim (one or two of whatever)) Don't use fresh onion or garlic in this as it causes the salsa to go off quickly.

Step two is another can of tomatoes (whole, packed in tomato juice) plus a couple of any and all of the other green ones(bell,anaheim,poblano,serrano,banana,jalapeno (use only one of the bigger peppers and two of the smaller ones) The trick with adding the green peppers is to chop them all to the same size before blending them into the first liquefied mix. Remove the seeds and the white flesh from the inside of the peppers before chopping them up.

As an added step (I don't do this much) you can hold out the tomatoes from the second can, just adding the juice to chop the remaining peppers into the first blending, then hand chop the remaining tomatoes to give the salsa a nice chunkiness.

Use gloves if your hands are tender. Even my hands after 40 years of carpentry still burn when I make this. I find it strangely pleasant however. To wash it off your hands, rub butter or fat of some sort on your hands and then wash it off. The hot stuff (capsaicin) is fat soluble and is easier to wash off with the oil added to it. Butter on a cracker is a good way to help with the burning. adios amigos :blush: