Q: Hi Dave,I have loved using your Just North of the Border book here in Georgia! My question regards re-creating restaurant dishes at home. I am originally from Springerville, Arizona, home of Los Dos Molinos Restaurant. My favorite dish is their Green Chile Burro (enchilada style). It is amachaca-style beef with an extremely hot sauce wrapped in a homemade tortilla. …
Capsicum Leaves Edible
Q: Hi Dave!I always was convinced that the leaves of peppers and tomatoes were toxic. I found an article that states: "Although chiles are used primarily for its fruits, in the Philippines Capsicum is used also as a leafy vegetable. Upper shoots and leaves are sold in bunches much like spinach for soups and stews. Unlike tomato and potato, the …
Chile Crispness Lost In Freezer
Q: Dave:I started growing my own hot peppers last year and the crop came out great. The problem is, I like to enjoy the peppers year round. I used a vacuum packing machine to store the peppers in the freezer, but when I thawed them they were very mushy. They’re good to cook with but I like them crisper. Is …
Frozen Tomatoes
Q: Dear Dave,Last fall I froze the last of my home garden tomato crop (ripe, whole, unblanched, in freezer bags) and am wondering about the best way to use them. If allowed to thaw naturally they become a soggy mess. Any ideas, fiery or otherwise? For next year’s crop surplus should I consider making a fiery sauce that could keep …
How Much Alum for Crisper Pickles
Q: Hi Dave,I wonder if you could tell me the ratio of alum used to make pickles crisper when pickled. The alum I have purchased has no instructions as to how much to use.Thank you, Mel A: Hello Mel:One source I found says, "use no more than 1/4 tsp alum per 1.2 litres (quart) of pickling solution."–Dave