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." --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .