Lugaru
Sous Chef
Hey, learned something new the other day. We got a huge container (1.5 to 2 pounds) of mixed Jalapeno, guajillo and Habanero peppers from stop and shop for about a dollar, which is a great deal because the storms in the south killed off a lot of pepper crops pushing prices up to 3 or 4 bucks a pound. They where “old” but peppers have a great shelf life and are still good when lightly wrinkled, if not better.
So I proceeded to roast them and then peel, seed and vein them by hand. Big mistake. My hands turned into two cursed, corrosive bearers of pain and suffering. Trying to blow my nose made me feel like I had just gotten pepper sprayed and every thing I picked up was made super spicy (heck, at one point I picked up a cube of cheese, popped it into my mouth and just a couple of seconds of contact made it really spicy).
Any way’s a friend from another forum (chef in china who often deals with some real nasty peppers too) told me that if you dip your hands in milk the cassene neutralizes the capsaicin from the peppers and well, it did work. So thanks to her I actually got to sleep with my hands outside of the pillow case (and avoided any traumatic bathroom experiences). Well, have a good one!
So I proceeded to roast them and then peel, seed and vein them by hand. Big mistake. My hands turned into two cursed, corrosive bearers of pain and suffering. Trying to blow my nose made me feel like I had just gotten pepper sprayed and every thing I picked up was made super spicy (heck, at one point I picked up a cube of cheese, popped it into my mouth and just a couple of seconds of contact made it really spicy).
Any way’s a friend from another forum (chef in china who often deals with some real nasty peppers too) told me that if you dip your hands in milk the cassene neutralizes the capsaicin from the peppers and well, it did work. So thanks to her I actually got to sleep with my hands outside of the pillow case (and avoided any traumatic bathroom experiences). Well, have a good one!