Text 15385, 101 rader
Skriven 2011-09-06 12:52:22 av Dave Drum (1:229/452)
     Kommentar till en text av JIM WELLER
Ärende: CHILE TERMINOLOGY
=========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 GJ> Is the term, "capsicum" / used in / Jim's parts of the world?

 DD> The problem with "capsicum" is that it is nearly as ambiguous as
 DD> "pepper".

 JW>  To a biologist Capsicum is the chile genus but to an Australian
 JW>  cook it clearly means a bell pepper and not a hot chile/chili/
 JW>  chilli pepper.

And we all know that the Australians are the leaders of the world in all
thingsculinary and supreme arbiters of all cooking terms and
nomenclatures,right?!?!?  Bv)=
 
 DD> Then we can get into capsicum chinense, baccatum, pubescens, and
 DD> frutescens --- which tend to be even hotter than the capsicum annum
 DD> varieties.

 JW> And that's only the commonly cultivated ones; there are lots more.

Those are the majors.
 
 DD> The original habitat is unknown

 JW> Most experts agree it was South America, probably Brazil, but they
 JW> had spread to and were widely cultivated in Mexico, Central America
 JW> and the Caribbean by the time Columbus arrived.

 JW> And now they are everywhere:

Given that borders are artificial and mostly just arbitrary political lines ona
map - everything I have read on the subject points to the area where Peru
andBrazil come together.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Xnipec (Tomato-Habanero Salsa)
 Categories: Salsa, Chilies, Citrus, Vegetables
      Yield: 16 servings

      1 sm Red onion; about 4 oz.
      2 tb Fresh sour orange or lime
           - juice
     10 oz Ripe tomatoes
      6 lg Globe radishes
    1/2    Whole habanero chile; more to
           - taste *
     12 lg Sprigs fresh cilantro
    1/2 ts Salt

  Chop the onion very finely, using a knife (don't use a food
  processor), and scoop it into a strainer; rinse under cold
  water. Shake as much of the water off as possible, then
  transfer to a small bowl and stir in the juice. Set aside.

  Core the tomatoes, then cut in half crosswise; squeeze out
  the seeds. Finely dice the tomatoes (about 1/4 inch cubes).
  Scoop into a bowl.

  Slice the radishes 1/16-inch thick, then chop into
  matchsticks or small dice. Add to the tomatoes.

  Put on a pair of rubber gloves. Carefully cut out and
  discard the habanero's seed pod, then mince the flesh into
  tiny bits and add to the tomatoes.

  Bunch up the cilantro sprigs, and, with a very sharp knife,
  slice them 1/16" thick, stems and all, working from the
  leafy end toward the stems.

  Combine radishes, chile, and chopped cilantro with the
  tomato mixture; stir in the onion and juice mixture. Taste
  and season with salt.

  Makes 2 cups of salsa.

  This salsa is best within a few hours of its completion.
  The longer it sits, the hotter it will become.

  * The habanero chilies may be replaced with 3 to 5 jalapenos
  or serranos, or 1/2 to 1 Peruvian Death Pepper (Manzano).

  This salsa comes from the Yucatan. Xnipec (shnee-pek) means
  "nose of the dog" in Mayan. If you leave out the tomatoes,
  the resulting salsa is called salpicon. Both salsas are
  excellent as accompaniments for anything flavored with
  achiote.
 
  Recipe By: Rick Bayless's Mexican Kitchen

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Most conversations are just monologues delivered in presence of witnesses

--- EzyBlueWave V2.15g3 01FA027C
 * Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)