RE: [CH] Looking for northern chile for rellenos
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Sat, 18 Sep 1999 08:55:59 -0700
sorry that you get them in such bad shape cuz right now they're at my corner
"open air" market all nice and deep rich green with no bad spots
A nice thing about this local market - throughout the day they check the
produce and pull anything that's starting to go bad, has a soft spot, etc &
bag 'em up for about 50 cents a bag (about 2 lbs worth) - sometimes they mix
the hot peppers - I like to get these and dry or freeze them for use during
the winter
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi
[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
> ----------
> From: Doug Goldenberg[SMTP:dgoldenberg@sprintmail.com]
> Sent: Saturday, September 18, 1999 8:30 AM
> To: Bloechl, Sharen Rund
> Cc: chile-heads@GlobalGarden.com
> Subject: Re: [CH] Looking for northern chile for rellenos
>
> Yes - pasillas are very good. That's a misnomer - the real Mexican name
> is
> poblano. Pasillas are actually a long, narrow, dry, brown chile, for
> makiing brown chile powder. Not to be picky or anything....
>
> A lot of times the anaheims and pasilla/poblanos in the markets up here
> are
> on the verge of rotting away - I guess it takes a while to ship them to
> Oregon. Also, we get jalapenos, serranos, and orange habs up here, all
> often with little brown soft spots, wrinkles, and loss of flavor. Sad.
>
>
>
> > first, there are mild Anaheims and there are hotter Anaheims - don't
> know
> > what makes the difference but every bag I've bought seems to run the
> gamut
> > from mild to hot
> >
> > second, pasillas - they look like a cross between a bell and an Anaheim
> only
> > a little bigger and they are hot - right now my local market has them
> for
> > 1.49 pound
>
>
>