Chipolte Question

Alan Duncanson said:

I taste a hint of lactic fermentation in most chipolte products, whether powdered, whole or
"en adobo".

I can find no mention of a fermetnation step in the production of chipotle, including Mark
Miller's "The Great Chile Book". Of course, fermentation in many circumstances is harder to avoid
than to induce.

Can anybody provide a little information?

Thanks -

Alan Duncanson Indianapolis

I wouldn't know why that would happen. chipoltes are just smoked Jalapenos. And adobo sauce is
simply a dark red piquant sauce made from ground chiles, herbs and vinegar.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

"Alan Duncanson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I taste a hint of lactic fermentation in most chipolte products, whether powdered, whole or
"en adobo".

I can find no mention of a fermetnation step in the production of

chipotle,

Quoted message said:

including Mark Miller's "The Great Chile Book". Of course, fermentation

in

Quoted message said:

many circumstances is harder to avoid than to induce.

Can anybody provide a little information?

Thanks -

First, it's 'chipotle'.

Second, it's produced by smoking jalapeños. There's no fermentation involved. With all due respect,
it's all in your head.

Jack Psychosomatic

In article <[email hidden]>, "Jack Schidt®"

Quoted message said:

"Alan Duncanson" <[email hidden]> wrote in message news:qNidnYXkx-GnUGyiRVn-
[email hidden]...

Quoted message said:

I taste a hint of lactic fermentation in most chipolte products, whether powdered, whole or "en
adobo".

I can find no mention of a fermetnation step in the production of

chipotle,

Quoted message said:

including Mark Miller's "The Great Chile Book". Of course, fermentation

in

Quoted message said:

many circumstances is harder to avoid than to induce.

Can anybody provide a little information?

Thanks -

First, it's 'chipotle'.

Second, it's produced by <U>smoking</U> jalapeños. There's no fermentation involved. With all due
respect, it's all in your head.

Jack Psychosomatic

Smoking... ?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Jack

Schidt®"

Quoted message said:

Quoted message said:

"Alan Duncanson" <[email hidden]> wrote in message news:qNidnYXkx-GnUGyiRVn-
[email hidden]...

Quoted message said:

I taste a hint of lactic fermentation in most chipolte products,

whether

Quoted message said:

Quoted message said:

Quoted message said:

powdered, whole or "en adobo".

I can find no mention of a fermetnation step in the production of

chipotle,

Quoted message said:

including Mark Miller's "The Great Chile Book". Of course,

fermentation

Quoted message said:

Quoted message said:

in

Quoted message said:

many circumstances is harder to avoid than to induce.

Can anybody provide a little information?

Thanks -

First, it's 'chipotle'.

Second, it's produced by <U>smoking</U> jalapeños. There's no fermentation involved. With all due
respect, it's all in your head.

Jack Psychosomatic

Smoking... ?

yep, and lemme tellya, they're hard to keep lit.

Jack Cheech

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"PENMART01" <[email hidden]> wrote in message news:20031230183338.23307.00005520@mb-
m29.aol.com...

Quoted message said:

In article <[email hidden]>, "Jack

Schidt®"

Quoted message said:

Quoted message said:

"Alan Duncanson" <[email hidden]> wrote in message news:qNidnYXkx-GnUGyiRVn-
[email hidden]...
> I taste a hint of lactic fermentation in most chipolte products,

whether

Quoted message said:

Quoted message said:

> powdered, whole or "en adobo".
>
> I can find no mention of a fermetnation step in the production of
chipotle,
> including Mark Miller's "The Great Chile Book". Of course,

fermentation

Quoted message said:

Quoted message said:

in
> many circumstances is harder to avoid than to induce.
>
> Can anybody provide a little information?
>
> Thanks -
>

First, it's 'chipotle'.

Second, it's produced by <U>smoking</U> jalapeños. There's no fermentation involved. With all
due respect, it's all in your head.

Jack Psychosomatic

Smoking... ?

yep, and lemme tellya, they're hard to keep lit.

Oh man! Don't inhale, it HURTS!

Paul

I said:

Quoted message said:

Quoted message said:

>> I taste a hint of lactic fermentation in most chipolte products,

whether

Quoted message said:

>> powdered, whole or "en adobo".
>>
>> I can find no mention of a fermetnation step in the production of
>chipotle,
>> including Mark Miller's "The Great Chile Book". Of course,

fermentation

Quoted message said:

>in
>> many circumstances is harder to avoid than to induce.
>>
>> Can anybody provide a little information?
>>

Several people answered. - "No"

Thanks for the replies - Alan

Alan Duncanson said:

I said:

Quoted message said:

>>>I taste a hint of lactic fermentation in most chipolte products,

whether

>>>powdered, whole or "en adobo".
>>>
>>>I can find no mention of a fermetnation step in the production of
>>
>>chipotle,
>>
>>>including Mark Miller's "The Great Chile Book". Of course,

fermentation

>>in
>>
>>>many circumstances is harder to avoid than to induce.
>>>
>>>Can anybody provide a little information?
>>>

Several people answered. - "No"

Thanks for the replies - Alan

You are too quick to believe what several people tell you. I don't know, but it is very plausable
that the peppers sour during the initial stages of smoking -- not because they are necessarily
supposed to, but because the temperature is right.

I've eaten fresh ripe red peppers that had a bit of a sour taste to them, and I attributed it to
ascorbic acid rather than lactic.

Best regards, Bob