Text 16180, 91 rader
Skriven 2011-09-30 22:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHILE TERMINOLOGY 10929
===============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Use chilies of moderate heat.  (The Jamisons recommend Ancho and New
 JW> Mexican... 2 Ancho Chiles to every New Mexican Chile.)

 GJ> I have read that New Mexico is the main producer of chilies in USA.
 GJ> What type would be the main crop?

"New Mexico" is the name of a variety of mild chile as well as a
place where chilies are grown.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: California Green Chilies
 Categories: Info, Chilies
      Yield: 1 Text file
 
           A.K.A.:
           Anaheim
           Chili Verde
           Chili Colorado; if ripe, red
           Santa Fe
           Chile Chilaca
           Pasado
           Varieties:
           NuMex Big Jim
           New Mexico No. 6-4
           Espanola Improved
 
  It's a C. annum cultivar: a long, narrow light green chile similar
  to the chile poblano.  It ranges from mild to medium hot and is used
  in northern dishes.
  
  ANAHEIM: A generic name for several long green chiles, they are a
  fairly mild chile.  Originally these chiles were New Mexican in
  origin and later grown in California, around Anaheim, although they
  are no longer a significant crop in that region.  The preferred name,
  "New Mexico," is now used instead of "Anaheim." When dried, they are
  sometimes called "chile colorado."
  
  NEW MEXICO: Both green and red, dried and roasted chiles, formerly
  called "Anaheim", but now descriptive of various strains originally
  grown in New Mexico.  The main varieties include "NuMex Big Jim,"
  "New Mexico No. 6-4," and "Espanola Improved."  New Mexico chiles
  make up 50 percent of all chiles grown in the United States.
  100-1,000 Scoville Units.
  
  The most commonly used chile is the ANAHEIM.  It is fairly large - 6
  to 7 inches long - with mild heat.  Harvested green, it is a favorite
  for stuffing or for roasting and using in sauces and stews.  When
  harvested red, the Anaheim is often strung in ristras, large
  strands of chiles that are hung outside in the sun to dry.  It can
  then be ground into chile powder.
  
  The NEW MEXICO GREEN chile is similar to the Anaheim, and the two are
  interchangeable in recipes.  The New Mexico green is slightly
  smaller than the Anaheim, and varies in strength from medium to very
  hot, depending on the region it was grown in.  The New Mexico Red is
  a ripened New Mexico Green. It can be used fresh or frozen, but it
  is more commonly dried and powdered.
  
  Anaheim (New Mexican) Appearance: long, smooth and bluntly pointed
  with medium-thick flesh; 5" to 7" long, 1" to 2" wide; glossy green,
  orange-red or bright scarlet. Flavor: clear-cutting, sweet, earthy
  flavor. Firepower: lukewarm; ranges between "4" and "2" on the heat
  scale. Best Uses: in most Southwestern dishes including beverages,
  sauces, salads, stew chilies rellenos, tamales, casseroles,
  dressings, candies and desserts.
  
  Note: dried crushed red New Mexican and Anaheim are commonly sold as
  crushed red pepper flakes; Anaheims are milder than New Mexican and
  are often sold whole or chopped in cans as generic "mild green
  chilies".
  
  Clipped from several sources and compiled by Jim Weller
  
  From: Jim Weller                      Date: 24 May 99
 
MMMMM


Cheers

YK Jim


... A gourmet who thinks of calories is like a tart who looks at her watch

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)