Nah...you'll be fine. Does ONE hab do much to that same pot of soup?? If that soup was just for me, I'd be throwing about 5-10 in that same pot. I'll grind up a whole one and throw in a BOWL of soup. But, I like hot, hot. Eating them raw and without any other foods is where one really feels the pain. Kevin

Sorry I'm so late back to this. I've already returned the book to the library (thinking of getting a copy for myself though, it had some fun recipes) but this blog post claims to have it and it looks like it as well as I can remember. I like to add a ~teaspoon of ground cumin to this. This year I used purple tomatillos in the cute purple jars and it looks so pretty!! RECIPE FOR SALSA VERDE from Canning for a New Generation: 3 1/2 pounds, tomatillos, papery husks and stems removed, rinsed 1 medium white onion (4 ounces), peeled and cut into 1 inch chunks 5 large cloves garlic, peeled 1 firmly packed cup roughly chopped fresh cilantro 2/3 cup fresh lime juice 1 tablespoon pure kosher salt, or to taste Preheat oven to 500F. Place all the vegetables on rimmed cooking sheets or spread out in a baking dish. Broil for 20 to 35 minutes, occasionally flipping the veggies until the tomatillos are soft, oozing, and black in spots. Working in batches, puree the vegetables and their juices (all of their juices), along with the cilantro, in a blender. Be careful as this mixture is very hot. Put the puree in a large stainless steel preserving pan and stir in the lime juice and salt. Bring to a boil. At this point, you can choose to reduce, if the consistency is still too liquidy or jar as is. Ladle hot salsa into hot jars, leaving 1/2″ headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim with a damp paper towel. Place snaps and rings on jars, screwing bands down until they are finger-tip tight. Place jars in hot water bath and bring to a full rolling boil. Process both 250mL and 500mL jars for 15 minutes. When the time is up, turn off the heat, remove canner lid and wait 5 minutes before removing jars to a folded towel on the counter. Check seals, label, and store. Refrigerate any unsealed jars.

I haven't tried it, but it sounds crazy and delish and healthy: Dark chocolate on beet salad... Beets are a root vegetable that have a distinct earthy aroma and taste caused by the compounds geosim and pyrazine, Shelke says. Dark chocolate contains pyrazines, too. So when you combine it with beets, you get a robust earthiness with a hint of sweetness and bitterness that will talk to your taste buds. Try topping a beet salad with dark chocolate crumbles

It's not my kind of cooking, so I'm telling you from general knowledge, but the point is to use the high contact heat to get the skin/coating crunchy and then the oven to have it cook through without overcooking the outside. The best fried chicken I've had was pan fried from start to finish. That takes skill and attention to get right. I keep asking how you know when it's done inside, and the answer is when it looks ready. Which means, really, if you grew up helping your granny, and have been doing it all your life, you get a feel for the heat of the pan/oil and the appearance of the chicken, as well as the minute changes to both that go along with the meat being cooked. Those of us who didn't, have to use a thermometer probe. :) I also think chefs are fond of skillet to oven so they can move on to the next task. :)