- Dave Feldman
Just wondering. Are you encouraging unsolicited restaurant reports from beta chowhounds? If so, should they be posted under geographical logcations (e.g., "Manhattan") or might it be appropriate for another group?
Dave "Beta" Feldman
any restaurant scouting info is most welcome, of
course! This isn't just my soapbox...I'd like it to
be a place of interaction for all of us.
" should they be posted under geographical locations
(e.g., "Manhattan") or might it be appropriate for
I'm not sure what you mean...geography is the only
organization we have here thus far...
Clean them out, put in a bowl of water, add plenty of Kosher salt until there remains some undissolved at the bottom of the bowl. Let stand overnight at room temperature. The next day, mix 2 cups water, 2 cups vinegar, and 1-1/2 teaspoons salt until salt is dissolved. Drain the peppers and pack into a jar. Pour over the cold brine. Refrigerate. Wait at least a day before eating. You'll be amazed how fast these go.