Text 27965, 91 rader
Skriven 2012-08-05 20:48:45 av Ruth Haffly (1:396/45.28)
  Kommentar till text 27919 av Dave Drum (1:18/200.0)
Ärende: Tasting
===============
Hi Dave,

 DD> a purple bell pepper. Depending on what's on special offer. But, I do
 DD> not recommend the purple bell pepper for anything cooked. It comes out
 DD> a nasty, unappetising gray. Tastes OK - just looks like it has been

 RH> Thanks for the head's up. I think I grabbed a couple last year at the
 RH> farmer's market but was less than impressed by them. Our default bells
 RH> used to be the green but the last few years I've bought more red, some
 RH> orange and/or yellow. I've got to get another red or 2 this week at the

 DD> I used to stick with the green bell peppers - mostly because of the
 DD> cost factor. Many times I'd see huge, green peppers for 99c/ea and
 DD> yellow, orange, or reds of a somewhat smaller size for U$1.79/ea.
 DD> Lately I have been getting my bells (in a variety of colours - same
 DD> price) from the twice weekly Farmer's Market here. That's where I got
 DD> the purple pepper - both because it was sort-of unique and to try out.
 DD> It's great for colour accents ... just not gonna cook with it again.

I saw some yesterday but didn't pick any up. (G) Did pick up some
pimentoes. Also got some (small) regular tomatoes, cherry tomatoes,
yellow and zuchinni squashes and cucumbers. Some fresh basil was added
to that haul as well. (G)

 DD> -- SNIPPITY --

 DD>     1/2 ts Cumin

 RH> Never used much of that until we moved to AZ; now it's a staple.

 DD> I never even knew what it was until I went to California in the 60s.
 DD> Since then I have never been without a supply - I usually buy it in a
 DD> 17.5 oz container (500 g) at the local Asian/Oriental grocery. Then
 DD> store it in the ice box so it stays fresh - except for a smallish
 DD> container for immediate use.

I don't buy it in that large a quantity. The last time I bought any, it
was at a Mexican market in Zebulon. We bought the seeds (?) and I grind
them fresh any time I need any. Confiscated and cleaned up an old coffee
grinder Steve had for my spices; he'd bought a 2nd one so I figured I
could use the more basic model for my spices.

 DD> -- SNIPPITY --

 DD>       Title: Firehouse HOT Chilli Spice
 DD>  Categories: Chilli, Herbs, Chilies
 DD>       Yield: 5 1/2 ounces

 DD>   Meal Master Format by Dave Drum - 12 July 1996

 RH> This may be in my stack of print outs or MM already; I joined the echo
 RH> in late January, 94.

 DD> Here's another I have made and used that positively invites
 DD> experiments and tweaks. Pasilla chilies are also known as chilaca
 DD> chilies and often mislabeled as ancho chilies by unknowing produce
 DD> robots. Common substitutes are the ancho (sweeter), mulato (darker,
 DD> earthier, a bit more pungent) or New Mexico Red Chile (somewhat more
 DD> pungent and makes a redder chilli spice). But, the ingredients list
 DD> already has "dried red NM chilies" ....... Bv)=

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

 DD>       Title: Chilli Spice From "The Whole Chile Pepper Book"
 DD>  Categories: Chilies, Spices, Herbs
 DD>       Yield: 1 Batch


Looks good.


 DD>   Variations: Collect chilies of similar colors, dry them,
 DD>   and use them in place of the above chilies to make
 DD>   variously colored powders---yellow, orange, brown, and
 DD>   green.

I've done individual types of peppers before but not grouped by color.
Had some habenero in a jar just labeled "hab" in HI, a friend mistook it
for "hot" and was quite generous in his use. Yes, it was HOT! (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... I am NOT burned out - just singed a little!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)