Re: [CH] Recipes
Bret (bhelge@clarkston.com)
Wed, 24 Mar 1999 08:12:56 -0800
Ode to a Recipe
Someone has tried it
and I'm sure they liked it
else it would not have been on the 'net.
That's not to say
they would like it your way
spicy, salty, dry or wet.
I may like it the same
as our matriarch Rain
(with the addition of suitable pork).
Or baklava by Chuck
via his great aunt's luck
(no walnuts, they taste like cork).
And I would not complain
or wriggle in pain
if any of you would not make
A recipe written
by "uncle" or "kitten"
or even by me for my sake.
Well, you get the gist
that by being on this list
it means we are all in a class
Unmatched by all others
their sisters and brothers
'cause we like taste and burn en masse.
For the benefit of those who don't cook, garden, have access to the
internet (except e-mail), who have trouble spelling and/or typing, who
haven't figured out their e-mail software, or who are just in a hurry,
I, for one, extend my patience, tolerance and understanding.
For those who insist on using abusive or derogatory language, you have
my sympathy, but will probably never have my friendship.
For the "list police". Every list needs a nudge now and then to keep on
track, just remember that unless it's YOUR list, keep your comments
about structure to the list owner (chile-heads-owner@GlobalGarden.com),
not the members.
For the posters of recipes, tips, techniques, news flashes and
everything else pertaining to chiles in all their glory, thank you. You
are what keep this list active and interesting.
On topic for those who have read this far.....
Right now I've got some pasilla chiles drying to make into powder. I'm
curious how the taste compares to the ancho powder I made. Anyone else
try making powders from the less volatile chiles?
--
"We would never learn to be brave and patient if there were only joy in
the world."
Helen Keller