Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

4 minutes ago, Smithy said:

 

Why must the seeds be removed?  Heat control, appearance, texture, something else?  I ask because I'm dealing with a ristra of dried chilis from New Mexico, one at a time.  I'm not very careful about seed removal and haven't noticed any problems, but they're a different type of chili than yours.

 

I'd say for heat control. Appearance to an extent. And for balance with the Sichuan peppercorns, perhaps.

 

I don't normally de-seed chillies for other dishes but do for this one. I've seen someone hospitalised after eating it, but then he ate some of the chillies despite being told not to.

liuzhou

liuzhou

1 minute ago, Smithy said:

 

Why must the seeds be removed?  Heat control, appearance, texture, something else?  I ask because I'm dealing with a ristra of dried chilis from New Mexico, one at a time.  I'm not very careful about seed removal and haven't noticed any problems, but they're a different type of chili than yours.

 

I'd say for heat control. And balance with the Sichuan peppercorns, perhaps.

 

I don't normally de-seed chillies for other dishes but do for this one. I've seen someone hospitalised after eating it, but then he ate some of the chillies despite being told not to.

×
×
  • Create New...