(no subject)
McWilliams, Dan (DMcWilliams@fendall.com)
Mon, 15 May 2000 14:26:08 -0500
[snip]
>>Steve M Duddy wrote
>>I need advice as to the best and most flavor-some chile to >>dry for
making
>>chile powder. Not necessarily the hottest, mind you. >>What thoughts on
>>this. I expect some lively debate will ensue.
Hi, Steve, hope the seeds I sent you arrived in good shape. If I happen to
send some Chimayo seeds those are the peppers that I like the most for a
Southwestern US red chile sauce, along with a few Anchos. Its not the
hottest stuff on the planet but IMHO its got great flavor and color. I
usually throw in something else to raise the heat levels. Another pepper
that I like in powdered form for cooking is a Pasilla, Apaseo or Bajio, but
I have a hard time finding these sometimes. I am going to try growing some
this year. Anyway these a few of my favorite but I am sure that you'll get
some more opinions from some other very educated palates.
And just an aside on the Epsom salts thing. This is the first year I
have seen it offered in the stores here as a gardening aid. After reading
about it in the Digest I gave my plants a bit of it in a spray last week and
I really do think the leaves look darker, greener and sturdier this week.
The why and how of it I have no freakin' clue or even if that's what did it.
The Chile Cheese Head,
Dan McWilliams