Subj : Re: NM Chile
To : Ruth Haffly
From : Dave Drum
Date : Tue Jan 16 2024 05:38:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> If you use Mexi-bells (a cross between jalapenos and bell peppers)
DD> you can have heat as well as colour. Ancho chilies are the "almost"
DD> ripe form of the poblano - so other than colour, basically the same
DD> chile.
RH> Don't think I've seen the Mexi-bells around here. Do know that one year
RH> qhen we planted bells and jalapenos, they cross pollenated so we had
RH> hot, bitter bells and no heat jalapenos. I usually buy from one or
RH> another spice dealer the ancho chilis in powdered form, keeping a small
RH> amount out at a time and extra in the freezer.
You've discovered how Mexi-Bells are made. Bv)= I like Mexi-bells for
some things where both bell pepper and chile is specified - they have
a little bite but are considered fairly mild.
I buy my chilli spice and other components like cumin and Worcestershire
powder from
https://penderys.com.
My bell peppers are "Sweet Chinese Giants" an heirloom cultivar from
Burpee Seeds. The mature fruits are as long as 6" and 5" across. Great
for stuffed peppers.
DD> If I'm making salsa (or Pico de Gallo) I prefer serrano over
DD> jalapeno. Both for the heat level and the flavour.
DD> "The Chile Pepper Institute is the world's only international,
DD> non-profit organization dedicated to the research and education
DD> related to Capsicum, or chile peppers. Established in 1992, The
RH> I've got my iron in enough fires already, same reason I told Steve not
RH> to push ham radio on me, to get into something like that. Sounds like
RH> interesting reading tho.
DD> I generally learn at least one new thing from each of their
DD> newsletters. I always enjoy learning.
RH> I do too, in areas of interest to me.
DD> My problem is curiosity. I get interested in some odd things and
DD> spend a fair whack of my time learning about them. That's how I
DD> got into the computer world. Bv)=
RH> Sounds about right. Steve had wnated to get into radio years ago but
RH> the lack of funding and needing to know Morse code were hinderences.
RH> Money crunch eased up and need to know Morse was dropped so in August
RH> of 2020, he got his first radio. Now he has more radios than I have
RH> sewing machines.
Snicker
DD> 8<----- CUT ----->8
DD> The newspaper today had an article on keeping your pipes from
DD> freezing. Since many of my pipes are on an outside wall I keep basw
DD> cabinet doors open to let the room air help them stay free running.
RH> That's something we've done for years, both when I was growing up and
RH> as an adult in various places we've lived.
DD> It's really good practice. And I'm surprised more people aren't aware
DD> of it/don't do it. If really severe cold is predicted (lower than
DD> -10-|F) I'll also open a tap to just a steady drip ... which also
DD> helps prevent freezing up,
RH> We've done that too. Supposed to get quite cold next week end but
RH> still be above 0.
Sunday I didn't set foot outside of the house. High temp for the day
was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach the
freezing point tomorrow (Wednesday).
DD> Title: Dave's Freezer Vegetable-Beef Soup
DD> Categories: Beef, Vegetables, Potatoes
DD> Yield: 9 Servings
RH> Looks good but I make mine corn free, much as I'd like to add it.
DD> I keep forgetting about Steve's unfortunate corn allergy. I was going
DD> to post my prize-winning salsa/pico de gallo recipe but I 86ed that in
DD> favour of this no-corn (or beans) version.
DD> Title: Fresh Pico de Gallo
DD> Categories: Five, Vegetables, Chilies, Herbs, Citrus
DD> Yield: 2 Servings
RH> We'll leave out the cilantro as neither of us care for the taste of it.
RH> I can take it in (very) small quantities but even a little bit will
RH> taste like soap to Steve.
I am not a huge fan of the soap weed. So, while I use some, I'm careful
not to "overload" - which is easy to do with cilantro. Some dishes don't
taste "right" to me without at least some cilantro.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hy-Vee Stuffed Bell Peppers
Categories: Beef, Vegetables, Grains, Rice, Cheese
Yield: 6 Servings
6 md Red bell peppers
1 lb 90% lean ground beef
1/2 lg White onion; diced
2 cl Garlic; minced
1/2 c Diced green bell pepper
1/2 c Shredded carrots
1/4 c Dry quick barley
1/2 c Dry instant brown rice
1 c Broth
1 c Shredded mozzarella; divided
Set oven to 250°F/120°C.
Cut tops off peppers; * remove seeds and membranes. Place
peppers in a large pot; cover with salted water. Bring to
a boil; reduce heat, cover and simmer for 5 minutes. Drain
peppers and set aside.
In a large skillet, brown beef with diced onion and garlic.
Stir in bell pepper, carrots, barley, rice and broth.
Simmer, covered, for 10 to 15 minutes.
Stir in 1/2 cup cheese.
Fill each bell pepper with beef mixture. Top each with
remaining cheese and bake for 25 minutes.
* Dice the tops you cut off and mix them in with the
green bell pepper. - UDD
From:
http://www.hy-vee.com
Uncle Dirty Dave's Kitchen
MMMMM
... Things cops say: "If you run, you'll only go to jail tired."
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