https://food.malcolmgin.com//index.php?title=Chopped_Salted_Chiles&feed=atom&action=historyChopped Salted Chiles - Revision history2024-03-28T17:08:31ZRevision history for this page on the wikiMediaWiki 1.35.1https://food.malcolmgin.com//index.php?title=Chopped_Salted_Chiles&diff=720&oldid=prevMalcolm at 22:58, 17 February 20212021-02-17T22:58:20Z<p></p>
<table class="diff diff-contentalign-left diff-editfont-monospace" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 22:58, 17 February 2021</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l10" >Line 10:</td>
<td colspan="2" class="diff-lineno">Line 10:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Coarsely chop the chiles (seeds and all) and mix them with 3 1/2 Tablespoons of the salt. (You may want to use gloves and eye protection depending on how hot your chiles are and how likely the juice or seeds are to go flying around.)</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Coarsely chop the chiles (seeds and all) and mix them with 3 1/2 Tablespoons of the salt. (You may want to use gloves and eye protection depending on how hot your chiles are and how likely the juice or seeds are to go flying around.)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Put mixture in a tightly lidded glass jar. Add remaining salt to the top.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Put mixture in a tightly lidded glass jar. Add remaining salt to the top.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># Let mixture sit in a cool place for 2 weeks. After you open it, store it in the fridge. It should keep for several months.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># Let mixture sit in a cool place for 2 weeks<ins class="diffchange diffchange-inline">, agitating the whole sealed jar every few days, and cracking the seal to release any pent up gas</ins>. After you open it, store it in the fridge. It should keep for several months.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Use where ever chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Use where ever chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Malcolmhttps://food.malcolmgin.com//index.php?title=Chopped_Salted_Chiles&diff=324&oldid=prevMalcolm at 21:22, 21 July 20132013-07-21T21:22:49Z<p></p>
<table class="diff diff-contentalign-left diff-editfont-monospace" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 21:22, 21 July 2013</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l11" >Line 11:</td>
<td colspan="2" class="diff-lineno">Line 11:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Put mixture in a tightly lidded glass jar. Add remaining salt to the top.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Put mixture in a tightly lidded glass jar. Add remaining salt to the top.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Let mixture sit in a cool place for 2 weeks. After you open it, store it in the fridge. It should keep for several months.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div># Let mixture sit in a cool place for 2 weeks. After you open it, store it in the fridge. It should keep for several months.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div># Use <del class="diffchange diffchange-inline">whereever </del>chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div># Use <ins class="diffchange diffchange-inline">where ever </ins>chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Condiments]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Condiments]]</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l18" >Line 18:</td>
<td colspan="2" class="diff-lineno">Line 18:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Method]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Method]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Fermented]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Category:Fermented]]</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Chiles]]</ins></div></td></tr>
</table>Malcolmhttps://food.malcolmgin.com//index.php?title=Chopped_Salted_Chiles&diff=323&oldid=prevMalcolm: Created page with "From page 283 of [http://books.google.com/books/about/Revolutionary_Chinese_Cookbook.html?id=HcLDHAAACAAJ Revolutionary Chinese Cookbook]] by Fuschia Dunlop. Ingredients: * 1 l..."2013-07-21T21:14:34Z<p>Created page with "From page 283 of [http://books.google.com/books/about/Revolutionary_Chinese_Cookbook.html?id=HcLDHAAACAAJ Revolutionary Chinese Cookbook]] by Fuschia Dunlop. Ingredients: * 1 l..."</p>
<p><b>New page</b></p><div>From page 283 of [http://books.google.com/books/about/Revolutionary_Chinese_Cookbook.html?id=HcLDHAAACAAJ Revolutionary Chinese Cookbook]] by Fuschia Dunlop.<br />
<br />
Ingredients:<br />
<br />
* 1 lb very fresh chiles<br />
* 1/4 cup salt<br />
<br />
Method:<br />
<br />
# Coarsely chop the chiles (seeds and all) and mix them with 3 1/2 Tablespoons of the salt. (You may want to use gloves and eye protection depending on how hot your chiles are and how likely the juice or seeds are to go flying around.)<br />
# Put mixture in a tightly lidded glass jar. Add remaining salt to the top.<br />
# Let mixture sit in a cool place for 2 weeks. After you open it, store it in the fridge. It should keep for several months.<br />
# Use whereever chile paste is called for, adjusting amount for spiciness and salt, especially in Hunanese and Sichuanese recipes.<br />
<br />
[[Category:Condiments]]<br />
[[Category:Dishes]]<br />
[[Category:Recipes]]<br />
[[Category:Method]]<br />
[[Category:Fermented]]</div>Malcolm