Never too old to learn

[Dave Grubb]

I have a problem using my dried and ground peppers in soup. They float, and as a result tend to load up in the spoon in a big way.

Recently I have been using a new trick when I make a lunch soup----I cut a Habanero in half and toss it in the pot. I don't eat it, just enjoy the heat and flavor it delivers to the pot. Today was such a day. As I neared the bottom of the bowl I had more solids than broth remining. In one spoonful of noodles I had a hot encounter---I could feel the seeds and thought the seeds must have separated from the rest of the pepper. Well---as I got nearer to the bottom I realized I only had 1/2 of a pepper remaining

[FredK]

I'm assming you have read something like this: https://www.seriouseats.com/how-to-g...-dried-chilies

[Dave Grubb]

I'm assming you have read something like this: https://www.seriouseats.com/how-to-g...-dried-chilies

Our favorite tips and techniques for cooking with fiery and smoky dried chiles, like anchos, guajillos, chiles de árbol, and more.

Dems candy Fred----but thanks anyway