RE: [CH] Luncheon meats

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Uncle Steve: "Re: [CH] Red Savina beaten for heat big time!"
• Previous message: bvdrangs@rcn.com: "Re: [CH] Recipe request"
• In reply to: Mike Benson: "RE: [CH] open fields..."
• Next in thread: Ron Levi: "Re: [CH] Co Branding"
• Next in thread: Ted Wagner: "Re: [CH] open fields..."

>From: The Geissmans <jgeissman@socal.rr.com>

>Speaking of Valley Produce, the Turkish versions of hot pepper
>paste/pasta/salsa/puree, of which they have a few (varies from
>time to time) are my favorite all-purpose medium hot stuff.

Not only Turkish, but pepper sauces and pastes show up anywhere from 
Hungary, Georgia and the Caucasus, through the Middle East, and across north 
Africa.  Most of them seem to be anywhere from 3 to 7 on a heat scale, I 
haven't seen many that approach the heat levels of habs and such.  Here in 
cantral Ohio I can find these mainly in Turkish and Russian stores, with 
harissa available in the middle eastern stores, even into near asian stores 
like the Patel chain of groceries.

I like the way the Turks spell "soce" instead of "sauce"

- A

_________________________________________________________________
Talk now to your Hotmail contacts with Windows Live Messenger. 
http://clk.atdmt.com/MSN/go/msnnkwme0020000001msn/direct/01/?href=http://get.live.com/messenger/overview

• Next message: Uncle Steve: "Re: [CH] Red Savina beaten for heat big time!"
• Previous message: bvdrangs@rcn.com: "Re: [CH] Recipe request"
• In reply to: Mike Benson: "RE: [CH] open fields..."
• Next in thread: Ron Levi: "Re: [CH] Co Branding"
• Next in thread: Ted Wagner: "Re: [CH] open fields..."