The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: vesta111 on June 30, 2012, 09:49:49 AM
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Down in Dixie they have these wonderful restaurants that serve cat fish and or haddock. Most have a house bottle of spiced vinegar on the table. Wonderful and all different, depending on where you go.
I got a longing for some haddock with the vinegar but could not find any at any sea food restaurant up here.
My Daughter told me to buy a small bottle of vinegar and stuff some peppers down the hole. Let it sit on the shelf for a few weeks and try it on fish and greens.
So I have done so, all colors of peppers and types some whole, some with seeds, I cut them in half to get down the hole and there are all kinds of seeds floating about in there. The colors are beautiful, reds, greens, yellows, --------I know this stuff will be super hot and used by the drop not by a cap full.
My question is I have just added a long like banana pepper bright orange and added it and I must have touched my lips after I put it in the hole. Now my lips are on fire . Is there anything else I should add to this mixture from hell ????
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I'd put in a a tablespoon or so of salt -- but I'm not sure why. :???:
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I'd put in a a tablespoon or so of salt -- but I'm not sure why. :???:
Have done so, regular salt, now waiting to see if the bottle blows up. What fun experimenting.
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Are you sure that bright orange one was long, and not round???
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Are you sure that bright orange one was long, and not round???
'Zackly. Prolly got ahold of a habenero.
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'Zackly. Prolly got ahold of a habenero.
This orange pepper looked like a banana pepper about 4 inches long.
Us Yankees have after all these years allot to learn about spicy cooking. I do know enough to stay away from those round orange peppers. Just a few shakes of McCormick dried red pepper flakes will cause guests to gasp and wheeze.
I got use to hot stuff in California and love it, unfortunately up here sometimes black pepper is too much for the English pallet.
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Wow, for a minute I thought this was going to be a Summers Eve thread.
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First off, Haddock is not a fish found in southern waters cause it likes cold water just like yankees.
Second, malt vinegar works well with fish.
Get some Thai or cayenne type peppers. I prefer cayenne. Use apple cider vinegar, pour some out, add the peppers and a pinch of salt. Let sit awhile and just keep adding vinegar as needed to keep the peppers covered.
and remember............WE DON'T SERVE FRESH HADDOCK IN THE SOUTH, THEY LIKE THE COLD, JUST LIKE THE YANKEES
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First off, Haddock is not a fish found in southern waters cause it likes cold water just like yankees.
Second, malt vinegar works well with fish.
Get some Thai or cayenne type peppers. I prefer cayenne. Use apple cider vinegar, pour some out, add the peppers and a pinch of salt. Let sit awhile and just keep adding vinegar as needed to keep the peppers covered.
and remember............WE DON'T SERVE FRESH HADDOCK IN THE SOUTH, THEY LIKE THE COLD, JUST LIKE THE YANKEES
You are correct , no one can make a living up here selling air conditioners that's for sure. I just recognize ME, NH, and VT as Yankee Land, just one step over the NH and MA state line and I consider myself "Down South"
About that vinegar I used the White kind as we Yanks do put that on Dandelion greens and in NC. the pull pork places use the white with a green pepper inside.
:drool: :drool: :drool: ------I love the north eastern NC. BBQ with the cole slaw on top of the meat. OH MY, now I am a thinking of Pig pickens and Peanut boils.--------- Collard greens and ham with red eye gravy.
Going to have to experiment with a bottle of Apple Cider Vineger also, never tried that or would have thought to try it had you not mentioned it.
Temperature at around 7 am is about 67 degrees ------I wonder how the rest of the country is doing with Temps.
still in the triple didgets and a million or more without power ?