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#11 | |
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Certified Executive Chef
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Heck, I have to be careful roasting Hab's in the kitchen I work at. Even with a commercial exhaust system, one of the other cooks filled the kitchen with habanero fumes as he was sauteing them months ago. I would be interested in smoking some Hab's, though. Heck, I've got my smoker fired up right now. Maybe I need to make a run to the store????
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Peace, Love, and Vegetable Rights! Eat Meat and Save the Plants! Last edited by AllenOK; 03-14-2008 at 10:23 AM.. |
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#12 | |
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Executive Chef
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You must love playing with fire. Even the best vent system can not do justice to habanaro fumes. If you love your family,friends,etc go out side
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Cook with passion or don't cook at all |
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#13 | ||
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Assistant Cook
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Quote:
lets just say.. not only can the feel the fire in their eyes, you can see it literally! |
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#14 | ||
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Senior Cook
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Unfortunately, it did not lead to spicy eggs. |
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#15 | ||
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Assistant Cook
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Thats good to know though ![]() |
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#16 | |
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Assistant Cook
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No way! When I was a young Marine I went home with a buddy, his grandmother was from Mexico, she was cooking, not sure if she was roasting or what, some type of hot peper. I didnt last a minute in the kitchen. I literally felt like Id been gased.
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#17 | |
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Certified Executive Chef
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When I first started growing habs, I thought I would dry a few in the toaster oven. Never did that again.
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Practice safe lunch. Use a condiment. |
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#18 | |
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Certified Master Chef
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Glad I read this thread, I'd have just put them under the broiler like when I do red peppers.
Are the fumes really that bad? It's a pepper! I understand it's a crazy hot pepper..... but really? That bad??? Wow. Something new every day!!!! :)
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Not that there's anything wrong with that..... |
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#19 | ||
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Certified Executive Chef
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Quote:
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If I am what I eat, then I'm cheap and easy.
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