Comments on: Michael Symon’s Pickled Chillis

By: wakacje

wakacje — Tue, 30 Nov 1999 06:00:00 +0000

Chili in the c’old & twist jar – very hot (not for dog)
p…

By: muhabbet

muhabbet — Tue, 30 Nov 1999 06:00:00 +0000

thanks.

By: cet

cet — Tue, 30 Nov 1999 06:00:00 +0000

cet bedava cet

thanks admin

By: psycholog

psycholog — Tue, 30 Nov 1999 06:00:00 +0000

this is great info!

By: Kasie

Kasie — Tue, 30 Nov 1999 06:00:00 +0000

What a beautiful photograph. Now I’m itching to head to the farmers market, pick a few beautiful peppers, and try this out myself! Sounds perfect for spring.

By: Yvonne, My Halal Kitchen

Yvonne, My Halal Kitchen — Tue, 30 Nov 1999 06:00:00 +0000

It’s great to see a fellow Clevelander becoming successful. Next time I go home, I plan to lunch at Lola’s. Thanks for the post and the work you did with Chef Symon, Michael.

By: Trig

Trig — Tue, 30 Nov 1999 06:00:00 +0000

Just proves there’s nothing wrong with food porn, in sensible doses.

By: trinket.

trinket. — Tue, 30 Nov 1999 06:00:00 +0000

WOW. What a fantastic picture. Donna is amazing. I wish there you had a gallery of all her photos.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Bloggin of books…Michael I ran into Steven Raichlen tonite. He is Jetting to Germany to promote a book release there… What a neat friendly guy. He told me he lives here in Florida. I can’t wait to read Simon’s new book. These two guys have a lot in common I think.

By: Lester Hunt

Lester Hunt — Tue, 30 Nov 1999 06:00:00 +0000

That photo is beautiful, Michael! It makes me want to make this.

By: Chuck

Chuck — Tue, 30 Nov 1999 06:00:00 +0000

Michael is one of my favorite TV chefs. I really like his style and personality. I just love this jar of pickled peppers. Beautiful!

By: Egipt

Egipt — Tue, 30 Nov 1999 06:00:00 +0000

I will try. At the moment not. Children are running around. It isn’t possible to focus. I am sitting with the laptop on the cooker. Crazy day.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Hate to rehash old musings by Michael… but what if???…. I substitute Endive for Cabbage in Michaels original ” Peanut butter and cabbagge sandwich?”. Can’t wait… to experiment with flavor and fibre and peanut butter. Got to challenge Michaels recipe for a sensible lunch thing…and OHHHHHHH I do like the cabbage and peanut butter sammy….thank you Michael.

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

A New Tongue Twister:
Michael michael picked a peck of pickled peppers.
Did Michael michael pick a peck of pickled peppers?
If Michael michael Picked a peck of pickled peppers,
Where’s the peck of pickled peppers Michael michael Piper picked?

AWWWWW i mean chillis…

By: Bob Tompkins

Bob Tompkins — Tue, 30 Nov 1999 06:00:00 +0000

“I wanted to do this book for three simple reasons: Michael really, really, really wanted to do a book, and I wanted him have this wish.”

Classic Ruhlman! The hand of God.

By: craig

craig — Tue, 30 Nov 1999 06:00:00 +0000

I had these peppers as a garnish at Roast and almost had to wrestle my plate back from the busboy. There were still shards of the little suckers on the plate, and I was not giving them up to the bin. They went great with the roast beast of the evening (piglet) and the beef cheek pieroges. I think I would buy the book just for the pieroges, and Donna’s porn.

By: Charlotte

Charlotte — Tue, 30 Nov 1999 06:00:00 +0000

Ooh — starting peppers from seed next weekend and I’ll definitely be cutting this recipe out for next fall. I have two or three pints in the pantry still … hmm. Dinner.

By: Bob Perry

Bob Perry — Tue, 30 Nov 1999 06:00:00 +0000

I pickle cayenne peppers very simply in vinegar then use the peppers and vinegar in a viniagrette to marinate seafood, pork or chicken and reserve some as a sauce.

Place in a blender:
1 cup peppers & their vinegar
1 T Kosher Salt
1 t fresh ground black pepper
2 T dijon mustard
handful of fresh herbs, whatever you have
Process and with blender running add:
2 cups good quality olive oil

By: janie in NorCal

janie in NorCal — Tue, 30 Nov 1999 06:00:00 +0000

My grandmother always picked peppers. She had been raised on a farm in upstate New York that was very primative. My grandfather used to love to eat the peppers with beer while watching hockey or wrestling after work. She keep alot of the jars out on the porch in the winter because it was so damn cold. They were not as beautiful as the ones in the picture but I don’t think they were enjoyed any less. Sure brings back those memories! BTW the other thing she kept out on the porch as apple jack – not sure I want to go into that story! Would love to know how to make that!

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

reasons for chilli rather than chili or chile: http://blog.ruhlman.com/ruhlmancom/2008/06/elements-the-un.html