Subj : Re: NM Chile
To   : Ruth Haffly
From : Dave Drum
Date : Sun Jan 14 2024 06:20:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Good luck with that. Some chilies are "front of the mouth" (immediate
 DD> heat) and some are "back of the throat" (Late heat).  And a few
 DD> will give a general warm glow that lets you know you've been eating
 DD> chilies.

 RH> Anything from anchos, poblanos, serranos, jalapenos, anaheims to
 RH> a bell pepper or two (for color) and points in between. Usually
 RH> toss in some chipotle powder as well.

If you use Mexi-bells (a cross between jalapenos and bell peppers)
you can have heat as well as colour. Ancho chilies are the "almost"
ripe form of the poblano - so other than colour, basically the same
chile.

If I'm making salsa (or Pico de Gallo) I prefer serrano over jalapeno.
Both for the heat level and the flavour.

 DD> "The Chile Pepper Institute is the world's only international,
 DD> non-profit organization dedicated to the research and education
 DD> related to Capsicum, or chile peppers. Established in 1992, The

 RH> I've got my iron in enough fires already, same reason I told Steve not
 RH> to push ham radio on me, to get into something like that. Sounds like
 RH> interesting reading tho.

 DD> I generally learn at least one new thing from each of their
 DD> newsletters. I aklways enjoy learning.

 RH> I do too, in areas of interest to me.

My problem is curiosity. I get interested in some odd things and spend
a fair whack of my time learning about them. That's how I got into the
computer world.  Bv)=

     8<----- CUT ----->8

 DD> The newspaper today had an article on keeping your pipes from
 DD> freezing. Since many of my pipes are on an outside wall I keep basw
 DD> cabinet doors open to let the room air help them stay free running.

 RH> That's something we've done for years, both when I was growing up and
 RH> as an adult in various places we've lived.

It's really good practice. And I'm surprised more people aren't aware 
of it/don't do it. If really severe cold is predicted (lower than -10-|F)
I'll also open a tap to just a steady drip ... which also helps prevent
freezing up,

 DD>       Title: Dave's Freezer Vegetable-Beef Soup
 DD>  Categories: Beef, Vegetables, Potatoes
 DD>       Yield: 9 Servings

 RH> Looks good but I make mine corn free, much as I'd like to add it.

I keep forgetting about Steve's unfortunate corn allergy. I was going 
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in
favour of this no-corn (or beans) version.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Pico de Gallo
 Categories: Five, Vegetables, Chilies, Herbs, Citrus
      Yield: 2 Servings
 
      1 lg White onion; fine dice
      4    Ripe plum tomatoes; seeded,
           - diced
      2    (or 3) jalapenos or serranos
           - or a combination: seeded;
           - fine chopped
    1/2 c  Fresh cilantro leaves;
           - chopped
      1 tb Lime juice
           Salt
 
  Combine all the ingredients, cover, and refrigerate for
  an hour.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "I am always ready to learn although I do not always like being taught!"
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