Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site t4test.UUCP Path: utzoo!watmath!clyde!cbosgd!ihnp4!qantel!hplabs!intelca!t4test!shilo From: shilo@t4test.UUCP (Shilo Jennings) Newsgroups: net.cooks Subject: Re: General Tso's Chicken Message-ID: <1515@t4test.UUCP> Date: Mon, 16-Sep-85 16:49:06 EDT Article-I.D.: t4test.1515 Posted: Mon Sep 16 16:49:06 1985 Date-Received: Thu, 19-Sep-85 07:21:58 EDT References: <1148@mtgzz.UUCP> Organization: Intel Peripheral Comp Mfg, Santa Clara Lines: 37 Summary: hot seeds and Kahlua > > Note: Chili pods are browned to produce the aroma while the seeds are > used to make the dish spicy and hot. Take care not to burn the seeds or > let them get too dark. This is just a small flame on something that always bothered me, now I have something to back it up. Why does everyone think the seeds are the hottest part of the chili? As a chili eater from way back, I heve never had a very hot seed! Finally I read a booK, Peppers: the Domesticated Capsicums, by Jean Andrews, where (people actually research this stuff!) it is stated " the glands that secrete the capsaicins(the hot stuff) are situated Where the seed- bearing tissue joins the outer pod wall; the cross-wall partition contains most of the compound. Only a TENTH OR LESS is found in the seeds or the outer wall." Another note: carefull not to burn chilis, when they turn black they convert into a kind of mild poison, Yuchh! About that Kahlua, now that I've cooled off:::::: I made this one Christmas, you are supposed to let it age 3 weeks in bottles, but ours didn't make it that long, it is just too good! Ingredients; 1 quart of boiling water 1 small (6oz.?, can't remember)jar of instead coffee(Yuban is good) 1 or 2 vanilla beans, or the equivelent(but fresh is better) 1 quart of vodka 2 cups of sugar To the boiling water add the coffee until completely dissolved, then the vanilla(or extract, couple of tsp.),and sugar until it is dissolved. Take off the heat and add the vodka- put into bottles and store in a dark cool place for atleast 3 weeks if you can!!! The longer it sits, the better, but it is real hard(maybe a padlock!!!!?) Good Stuff! -scj- Brought to you by Super Global Mega Corp .com