Hi
Can someone describe a Serrano Chili? I'm used to using small birds eye
chillies, and the longer red chillies, but I'm not sure what a Serrano Chili
is. Could someone help out.
Thanks
David.

> wrote in message
...
> "david" > wrote:
> > Hi
> > Can someone describe a Serrano Chili?
>
> Dave, the Serrano chile is about 100,000 on the Scoville scale, compared
to
> the 170 to 200,000 for the Thai piquino or bird chile and almost twice
that
> of the venerable Jalapeno. They're about 1-1/2 to 2" long by 1/2 to 3/4"
in
> diameter and easy to grow (you want the seeds from a ripe one). Usually
> sold dark green, although when they ripen they turn red, then lighten.
> Adjust your dosage accordingly. <g>

Thanks I'll try and find some. Unfortunately often chilies are not labled. I
will probably just end up using the big red chilies available, and up the
dosage, as you suggest, if it isn't hot enough.

David.

> wrote in message
...
> "david" > wrote:
> > []I will probably just end up using the big red chilies available,
> > and up the dosage, as you suggest, if it isn't hot enough.
> >
> Or use the bird chiles and lower the dosage! I've seen Thai people eat
> those things neat, whole, raw. I've tried it a few times. I have to be
> pretty drunk to handle them!

So as a start would you recommend 2 then, unseeded instead of the 4
Serranos?

David.

wrote:

> "david" > wrote:
> > Hi
> > Can someone describe a Serrano Chili?
>
> Dave, the Serrano chile is about 100,000 on the Scoville scale, compared to
> the 170 to 200,000 for the Thai piquino or bird chile and almost twice that
> of the venerable Jalapeno. They're about 1-1/2 to 2" long by 1/2 to 3/4" in
> diameter and easy to grow (you want the seeds from a ripe one). Usually
> sold dark green, although when they ripen they turn red, then lighten.
> Adjust your dosage accordingly. <g>
>

Bird's eye chile? Where did this name ever come from?
Why not call it what it translates to from Thai?
'Mouse-shit pepper', or for the PC inclined, 'Mouse-poop pepper'..

;-)

> wrote in message
...

> > So as a start would you recommend 2 then, unseeded instead of the 4
> > Serranos?
> >
> Heh, heh, heh! You said you've used piquinos (bird chiles) before, nes
pas?
> Let your sweat potient be your guide. Sure try two. If it's not hot
enough,
> up it next time, or conversely. Remember, this ain't brain surgery, Dave.
> You get to operate on the same patient again!

Fair enough mate. :-) Yes I've used the odd birds eye chili before, but I do
listen to people who have more experience than I do. Of course, I've no idea
what experience you have, but I guess that's the risk you take on the 'net!

And with that, I might try 3.

David.

Glad I asked - I had imagined they were much bigger, for some reason.

> wrote in message
...
> "david" > wrote:
> > > wrote in message
> > ...
>> Attaboy! You're quite right. The'net' harbors every level of monkeys
> capable of punching a keyboard. And you never know whether a post is
honest
> or BS, as we say where I purport to be from. BTW, as I replied to
Lawrence,
> I've heard them called 'bird' peppers before, but this is the first time
> I've heard them called 'birds EYE' peppers.

David Thompson calls them Bird's Eye chilies, for example, in "Thai Food".
He is our best known Thai chef. He also calls them scuds - but that's his
term cf Bird's Eye which is the normal term in this country at least.

> Your posts, thus far, suggest to me, that you might be an acceptable mate
> to hoist a pint or five with, and if I ever get down under, I would hope
we
> might do that. Unfortunately, I think I'll have to win the Lottery before
> that can happen. ;~(

Well perhaps you can have a virtual pint at my website -
www.australianbeers.com.

> I suspect ya can hande 3.

I reckon I can try.

David.

david wrote:
> Hi
> Can someone describe a Serrano Chili? I'm used to using
> small birds eye chillies, and the longer red chillies,
> but I'm not sure what a Serrano Chili is. Could someone
> help out. Thanks
> David.

Pretty good info available at: http://www.chilepepperinstitute.org/
with descriptions, pictures, recipes, and trivia.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net

On Sun, 18 Jan 2004 23:23:28 GMT, "david" >
wrote:

>Hi
>Can someone describe a Serrano Chili? I'm used to using small birds eye
>chillies, and the longer red chillies, but I'm not sure what a Serrano Chili
>is. Could someone help out.

For an Australian chili info site check out:

http://www.bluekitchen.com.au/sitemap.html

which has a number of local links including:

http://www.riverhouse.com.au/herbs/chillies.html

which sells serrano seeds.