[CH] question for experts!
Judy Howle (howle@ebicom.net)
Thu, 24 Feb 2000 16:41:53 -0600
I got this message today. I don't know the answer other than it seems that
salsa is chunkier. And something I read gave me the idea that Pace sort of
invented the term picante sauce for their almost heatless original sauce.
Any takers?
>Dear Judy, for an Extra Credit project in my foods class in college I need
to
know the differnece between Pacanti and salsa. I was wondering if you knew
the difference. please e-mail me if you can help me.>
Judy Howle
Flavors of the South
http://www.ebicom.net/~howle
Hot and Spicy Cuisine Editor, Suite 101
http://www.suite101.com/welcome.cfm/hot_and_spicy_cuising
----- Original Message -----
From: Tony Flynn <tony@nzol.net.nz>
To: danceswithcarp <dcombs@bloomington.in.us>; Chile Heads
<chile-heads@globalgarden.com>
Sent: Thursday, February 24, 2000 11:36 AM
Subject: Re: [CH] Bell peppers
> danceswithcarp wrote:
> >
> > From: "H & S Wright" <nzmh@xtra.co.nz>
> >
> > > NO, NO, NO! The Aussies don't have the Cup, we do.
> > > NEW ZEALAND.
> >
> > Neh-ver heard of it.
> >
> > Do you have chiles?
> >
> > carpo
>
> At least we have the cup for the present. Who knows what the
> "Red Moon" may produce next week!!
>
> BUT! do we have chilies? Does Franklin IN have Jim C?
>
> The few worshippers of El Grande who reside here (and also eat bitter
> bells) have been posting to this list for a year or two
> now. Or do you have a "delete any mention of NZ" filter?
>
> Gee its hot in February.
>
> FWIW I found a use for my heat less Rocottos. Use them instead of the
> dreaded bell pepper in my Jalepeno jam. Great stuff:-)
>
> Luv to all
>
> Tony Flynn
>
> Grandad. retired at the beach. Bay of Plenty, New Zealand.
>
>