HDTenEightyP/NetNews huggingface dataset:
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Re: New gas grills without lava rocks
Date: 8 Apr 92 19:59:27 GMT
Organization: Sterling Software IMD, Vienna, Va.

dipirro@star.dec.com (Steve DiPirro) writes:
: 
: I'm very much attracted to the new
: Thermos "minute" grills which supposedly assemble in minutes
: without tools. 

Don't know much about these.

: What I'm really curious about, though, is the new style burners
: some of them have which don't use lava rocks (or any other
: bricketts). The claim is that there are no flare-ups, better
: flavor, and more even heating. The only claim I doubt is the
: second one: better flavor. With no lava rocks to accumulate
: grease and sludge from previous cookouts, I wouldn't think the
: flavor would be as good.

I've been using a Weber for over three years that has no lava rocks.  Instead,
there is a series of triangular bars that run in checkerboard fashion which
both disperse the heat from the burners, and help prevent flareups.  When 
juices drip, they hit on of the bars, and slowly (relative to falling directly
on the burners) drip off.  As the juice simmers on the bars, the smoke helps
naturally flavor the food.

Whether or not the taste is better than lava rocks depends on how much
you like the flavor that the rocks impart on the food.  For me, the less
smokey flavor of the Weber is best because it doesn't hide subtle herbs
and spices.

By the way, I only RARELY experience flareups with the Weber.  Probably
2 a year and I grill complex foods (not 'burgs and 'dogs) with lots of
sauces and stuffings about three times a week all year 'round.  The bad news
is that I no longer watch for them.  So, by the time I realize that my
stuffed lamb roast has caught fire on the rotisserie, it's a smoldering
lump of coal.

good luck on your choice of grills!

jim
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.food.cooking
From: alves@vaxld.ameslab.gov (Luis Alves)
Subject: pressure cooker
Organization: Ames Laboratory
Date: Mon, 13 Apr 1992 17:31:38 GMT

Hi!
	I am looking into buying a pressure cooker (about 1 gallon size). 
Does anybody have any suggestions? I would like it to be SAFE and easy to 
use as well as easy to clean. Is there any mail order catalog that carries 
them ? Thanks in advance.

Luis (alves@iastate.edu)
Organization: The American University - University Computing Center
Date: Thursday, 9 Apr 1992 15:34:04 EDT
From: <JRUNNE@auvm.american.edu>
Newsgroups: rec.food.cooking
Subject: Re: Easter Egg Ideas

One method from my childhood that gives very funky "tye-dye/batiky" results:

Take raw eggs (the smaller types work best for some reason).  Also take
an old stocking or cheesecloth (cheesecloth is better).  Arrange the eggs in
an end-to-end row on the cheesecloth, and put LOADS of dark onion skins (the
yello variety) around the eggs.  Now roll up the cheesecloth, and tie at both
ends, and hard-boil the egg "sausage".  Rub cooled yello eggs with veggie
oil for a nice sheen.  Good luck!  --JLR
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Cups - measures - weights - (not tom, silly) - dry and wet
Date: Sun, 12 Apr 1992 18:53:37 -0500

 MS> Ooof. There's a 25% difference from a Yank pint to a Limey pint.
 MS> That's enough on some recipes (finicky pastry) to court disaster.

Dern tootin'.  But for something less demanding, like soup, it's just about
right to court bouillon.
From: USERID@bunny.gte.com (Jharris)
Newsgroups: rec.food.cooking
Subject: Re: Cuisinart Parts
Date: 15 Apr 92 16:30:09 GMT
Organization: GTEL

Try the following mail order source...they seem to have EVERYTHING!!!
Culinary Parts Unlimited
1-800-543-7549
Jody
From: saundersb@gtephx.UUCP (Bary Saunders)
Newsgroups: rec.food.cooking
Subject: Path For Bary
Keywords: Bary
Date: 14 Apr 92 21:58:33 GMT
Organization: gte

Forgot to give a path gtephx!saunderb@asuvax.eas.asu.edu
Hope this is it.
Thanks
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Bacon Grease: Substitute?
Organization: Indiana University
Date: Wed, 8 Apr 92 00:11:49 GMT



>>>>c9e-al@danube.Berkeley.EDU (Chua Hak Lien) writes
>>>>>What would be a good substitue for bacon grease? 

>>>kiran@bronze.ucs.indiana.edu (Me) writes:
>>>>There is no substitute for bacon grease.

>>jwalsh@aspentec.com (Jamie Walsh) writes:
>>>Melted fatback, of course.

zatar@dadstoy.uucp (Terry Stockdale) writes:
>How about plain old lard from your dairy case, usually next to the butter.

Yeesh people. Bacon is _smoked_. Lard and fatback are not.

Put some liquid smoke in your Oreo cookies before you suggest the
substitution of an unsmoked fat for a smoked fat.

As I said: there is _no_ substitute for bacon grease, and wishing will
not make it so.

-- 
"The truffle is not an outright aphrodisiac, but it may in certain
 circumstances make women more affectionate and men more amiable."
                                                ...Brillat-Savarin

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: REQUEST: Snickerdoodle Pie
Organization: Taronga Park BBS
Date: Fri, 17 Apr 1992 08:25:08 GMT

In article <29EC58C9.2494@mthvax.cs.miami.edu>, dedek@meaddata.com (Mike Dedek) writes:
> In article <29E4787F.6860@mthvax.cs.miami.edu>, shy@cbnewsk.att.com writes:
> |> 
> |> Does anybody know where to find the recipe to Snickerdoodle Pie??
> 
> Sorry I don't know the recipe, but here's a possible lead:  
> Snickerdoodle cookies.  

My mother has a recipe for Snickerdoodles -- you are right, they are
a type of cookie.  I'll call her tomorrow and get the recipe and post 
it then.  I don't know if this pie is made out of Snickerdoodles or if 
someone thought the name was clever and borrowed it.  
Whatever -- y'all can figure that out when you see the recipe.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
    "Did I ever tell you the story about the young girl, the golf club
                and the firing squad?" -- Drake Mallard
From: lc2c+@andrew.cmu.edu (Lynda R. Caster)
Newsgroups: rec.food.cooking
Subject: Re: Request: Buffalo Wings- WOW!!!!!
Date: 10 Apr 92 20:52:52 GMT
	<13732@vd.seqeb.gov.au>
Organization: Development and Fund Raising, Carnegie Mellon, Pittsburgh, PA

Don't joke about good food!!  Buffalo wings are so called because they
are truly the wings of chickens and they were "invented" in my home town
of Buffalo,NY (no smart remarks- I've heard them all).

The best way to cook them :

Deep fry

Then using a mixture of Durkee's Luisianna Hot Sauce and butter, shake
the cooked wings and serve.  Test the amount of hot sauce depending on
how hot you like your wings.

Try serving them with celery and blue cheese dressing.

They are delicious.
Newsgroups: rec.food.cooking
From: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Subject: Re: Peanut Butter
Reply-To: eamayne@eos.ncsu.edu (ELIZABETH ANNE MAYNE)
Organization: Project EOS - North Carolina State University
Date: Sat, 11 Apr 1992 16:49:23 GMT

peanut butter and banana on on whole wheat toast is great....
add some honey, and cinnamon, too!
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Castor sugar
Date: 15 Apr 92 12:14:49 EST
Organization: South East Queensland Electricity Board

In article <sduktmm00WBN446XYD@andrew.cmu.edu>, pa15+@andrew.cmu.edu (Pratima Adhikari) writes:
> Hi,
>     I've seen reference made to "castor sugar", at least two times on
> this network. Can anyone kindly tell me how it is different from common
> sugar ? I'm just burnt up with curiousity.
>                                 Thanks in advance, Pratima.

	Castor sugar is a finer version of normal white granulated
	sugar. It is used for biscuits, cakes and most desserts.
	Because it is more finely ground than granulated sugar
	it dissolves better and gives a finer texture to the end
	reult, less grainy! than granulated. If you only keep
	normal granulated sugar, you can make it caster or castor
	sugar by whacking it in the blender or food processor or
	coffee grinder for a few seconds.

			Philippa Wightman
		>>>Never trust a skinny cook!! <<<
	Email:bss_graeme@seqeb.gov.au


Newsgroups: rec.food.cooking
From: oexmann@convex.com (Carla Oexmann)
Subject: tamarind/tamcon
Organization: Engineering, CONVEX Computer Corp., Richardson, Tx., USA
Date: Tue, 14 Apr 1992 23:13:44 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

One of the items on the menu this weekend is an Indian dish of chickpeas 
in a tangy sweet/sour tamarind sauce.  The cookbook called for a 1.5
inch ball of tamarind pulp to be soaked in 1.5 cups water, the pulp 
squeezed out, and then removed.  So, I went to the local Indian grocery
and got my tamarind pulp and got in line.  The grocer said I didn't want
that, that I'd be much happier using Tamcon, a tamarind concentrate 
instead.  He's given me good advice before, so I got the Tamcon, only 
to realize when I got home that I haven't the slightest idea of how
much to use ( the side of the jar said ssomething helpful like 1 
teaspoon is enough for 6 people ).  Any recommendations on how to 
use the stuff will be greatly appreciated.

Ritual disclaimer : My opinion and mine alone !  Convex, as best I can tell,
doesn't have opinions, being a corporate entity...
Carla Oexmann        {allegra, sun, harvard, uiucdcs, ctvax}!convex!oexmann
Convex Computer Corp.
3000 Waterview Parkway
P.O. Box 833851
Richardson, TX
From: lisa@zeppelin.llnl.gov (Lisa Corsetti)
Newsgroups: rec.food.cooking
Subject: Re: Condiments for Fries (Was: Re: Miracle Whip...)
Date: 16 Apr 92 22:48:44 GMT
Reply-To: lisa@zeppelin.UUCP (Lisa Corsetti)
Organization: Climate Model Intercomparison Group, LLNL

In article <16549@ulysses.att.com> tom@ulysses.UUCP (Tom Smith) writes:
>
>Here's one that I'm sure people can help me with.  On my annual
>pilgrimage to Reading, PA, to watch minor-league baseball, I always
>get a cup of French Fries from the French Fry Counter.  Available
>at the Counter is a big salt shaker and a squeeze bottle of white
>cider vinegar.  Someone told me the proper technique is to salt first,
>then add vinegar so that the vinegar carries the salt down into the
>cup.
>
>Is this a PA phenom?  Is this similar to the way "chips" are consumed
>in England?



Tom,

Hi!  Vinegar with fries is also done at "Thrasher Fries" on the
boardwalk in Ocean City Maryland.  Everyday, there was a long line
of people there waiting.  You could also smell the vinegar from 
pretty far away.

                                     - Lisa




   "There's no beginning, no ending. There's just infinite
    passion of life."
From: tad2x@eesun1.ee.Virginia.EDU (Todd Anthony Delong)
Newsgroups: rec.food.cooking
Subject: Re: Request: Buffalo Wings- WOW!!!!!
Date: 10 Apr 92 14:07:24 GMT
Organization: University of Virginia

I got these recipes off the net a while back.  Hope this is what you wanted.


In article <1991May31.081352.10721@milton.u.washington.edu> moe@milton.u.washington.edu (Joe Shippert) writes:
>A year or two ago I remember a big thread in rec.fod.cooking about various
>recipes for Buffalo Wings (we call 'em WANGS over here). I don't remember
>any of them and was wondering if anyone had any good recipes for the
>things. Remember: if they're not hot enough to make you feel sorry you tried
>them, they're not hot enough.
>
If I don't break out in sweat while eating wings, they aren't Buffalo
Style.  The basic preparation of the wings is simple.  Cut up the wings
into sections, rinse, and dry with paper towels.  Deep fry near 375
degrees for about 12 minutes.  Drain and toss in sauce.

The sauce is the key.  I have found that a cayanne (sp?) pepper sauce
makes a good base.  Franks "Red Hot" is my favorite.  The bottles have
a recipe for wing sauce using roughly 2/3 butter and 1/3 Red Hot sauce.
This results in a feeble greasy sauce.  I omit most of the butter, using
nearly 100% Red Hot sauce.  Red Hot sauce straight really isn't that
hot, so adjustments are in order.  I have had most success with dried
chili peppers.  Just remove the stems and seeds and boil the skins in
Red Hot sauce for 20-30 minutes.  Use 3-10 peppers for each 12 oz bottle
of Red Hot sauce.  These bad boys really spice up the sauce, so be careful.
I usually round out the sauce with small amounts of garlic, mustard,s
black pepper, worchestershire sauce, soy sauce, minced onion, etc.
If you can find a sauce_based on the Scotch Bonnet pepper, add some
of that.  Good Luck.
----------------------------------------------------------------------------
I've previously posted my wife's recipe for Hot Wings, which involves
mixing Franks or Crystal hot sauce (not Tabasco, for personal taste
reasons) with honey, dry mustard, lemon juice and white vinegar, and
then cooking broiled wings in it.  In fact, it was posted several
hundred times a few months ago, due to a systematic error in the way
netnews works on VMS machines.  Basically, it is mostly hot sauce with
the other ingredents to taste, and about 2 TBSP honey per 1/2 cup of
hot sauce.  If you want it hotter (I can't imagine why, unless your
taste buds are totally burned out) the referenced posting's methods
for preparing a plain pepper hotter sauce could be used, and then cut
it with the honey and other ingredents.

Personally, I think that this makes a great tasting wing sauce, and it
sticks pretty good as well.  Your sauce needs to stick to the wings,
or it can be as hot as you want it to be, but you won't get the flavor
of it with the chicken.  It will all stick in the plate.
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Are you there ANITA ??????(was Miracle Whip trooly disgusting ideas)
Date: 15 Apr 92 20:33:50 EST
Organization: South East Queensland Electricity Board

	To: Anita who responded to Miracel Whip..trooly disgusting ideas...
	I am trying to contact Anita, who sent me a request for
	Dutch proffertjes. I have the recipe, but can't find 
	your email address....
	Please email direct, so I can send off the recipe!

	Hope to hear from you really soon....
	
			Philippa Wightman
		>>>Never trust a skinny cook <<<<
	Email: bss_graeme@seqeb.gov.au
From: Donald.E.Reed@dartmouth.edu (Donald E. Reed)
Newsgroups: rec.food.cooking
Subject: Request: Sauce for Ham
Date: 13 Apr 92 13:38:02 GMT
Organization: Dartmouth College, Hanover, NH

If anyone has a good recipe for a ham sauce or glaze that they wouldn't
mind sharing I'd appreciate it. I'm looking to try something new this
Easter.

Thanks
Don
From: plank@cs.utk.edu (Jim Plank)
Newsgroups: rec.food.cooking
Subject: Re: Indian dipping sauces/condiments
Date: 8 Apr 92 13:43:51 GMT
Organization: University of Tennessee, Knoxville - CS Department
NNTP-Posting-Host: booth.cs.utk.edu

In article <9204072023.AA10525@ucbvax.Berkeley.EDU> Will Martin write:
>"Of
>course, those are <x> and <y>, which always come with pakoras..."
>Thanks!

x=tamarind chutney
y=(probably) coriander chutney, although it could be mint or green
pepper chutney.

I'm surprised there wasn't the red onion chutney, too.  Usually
that's the only one you can expect at all Indian Restaurants.

I don't have the recipe for tamarind chutney on line, but it's in
the book "The Art of Vegetarian Indian Cooking" (or something like 
that -- it's a huge 400-500 page hardback book with a white cover
and every recipe under the sun in it), and is quite good.

Others:

ONE
TITLE
Fresh Coriander Chutney
FROM
From
{\em Madhur Jaffrey's Indian Cooking}, Barron's, 1982.
HEADER
Got about a gallon of fresh coriander?  This will
reduce it to about a half a cup of good chutney.
ING
3 cups lightly packed fresh green coriander,
  coarsely chopped
1/2-1 fresh hot green chilli, coarsely chopped
1 1/2 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground roasted cumin seeds
Freshly ground black pepper
DIR
Blend all of the above in a blender or food
processor.  Serve and store in a non-metallic
bowl.
booth/sauces:

ONE
TITLE
Green Pepper Chutney
FROM
Adapted from
{\em The Spice Box}, Manju Shivraj Singh,
The Crossing Press, 1981.
HEADER
A good chutney for any Indian meal
ING
An ample amount of hot green peppers
  (e.g. 7-8 Jalepenos, 12-15 Serrano's,
  3 of the bigger hot green peppers),
  stemmed
1 small onion
1 Tablespoon ground roasted cumin seeds
  (or regular cumin powder if you don't have
  any ground roasted)
1 Tablespoon lemon juice
1 teaspoon salt
1 clove garlic (opt)
DIR
Blend the above in a blender or food processor.
Serve.  You can adapt the heat by altering how
many seeds you use.  With no seeds, it's not
hot at all.

ONE
TITLE
Onion Chutney 1
FROM
From {\em Madhur Jaffrey's Indian Cooking}, Barron's, Woodbury, NY, 1983
HEADER
This is to be eaten with every Indian dish.
ING
1 Medium Onion, Peeled
3/4 Teaspoon Salt
4 teaspoons Lemon Juice
1/4 Teaspoon Paprika
1/8 Teaspoon Cayenne
DIR
Cut the onion crosswise into paper-thin rings.  put the rings into a
bowl.  Add all the other ingredients.  Toss and mix.  Set aside for 30
minutes or more before eating, in order to let the flavors blend.
COM
We  usually use more cayenne and paprika, and just chop the onions
thinly.

Jim Plank
plank@cs.utk.edu or
jsp@princeton.edu
Newsgroups: rec.food.cooking
From: dawn@pangea.Stanford.EDU (Dawn Burgess)
Subject: Re: Need Thicker Spagetti Sauce
Organization: Stanford Univ. Earth Sciences
Date: Mon, 6 Apr 1992 22:27:37 GMT

If you are not veg, a great way to get a thicker (and tastier) spaghetti 
sauce is to cook it with soup bones in it.  My favorite is lamb ribs or
neck bones (I like the flavor that lamb give to spaghetti sauce) but 
any bones will do.  Tomato paste will help thicken the sauce (as will 
cooking it _forever_ -- yum!) but I find that the soup bones keep the
liquid from separating out from even thick sauce and pooling in the 
plate.  I think it must be the gelatin or something.

Dawn
From: klug@Software.Mitel.COM (Peter Klug)
Newsgroups: rec.food.cooking
Subject: Chocolate making vocabulary
Date: 5 Apr 92 21:39:47 GMT
Organization: Mitel Corporation; Kanata, Ontario, Canada


Last year I picked up a recipe book for my SO on making chocolates.
This weekend she got around to trying it out.  She found a term with
which we were unfamiliar.  We checked the dictionary, Larousse's and
even phoned around but to no avail.  We assume it refers to some sort
of cooling rack but were wondering if anyone out there could verify
this.  The following is a typical line from one of the recipes.

"Invert onto bakewell and leave to set."

So...  Just what IS a bakewell?  Thanks in advance.


--
*        Peter Klug         *  Peter_Klug@Mitel.COM
*     Mitel Corporation     *  
*  Kanata, Ontario, Canada  *  Nostalgia ain't what it used to be.
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Using popcorn in chicken to test doneness
Date: Mon, 06 Apr 1992 13:44:28 -0500

 JD> My sister told me that she heard of a way to tell if
 JD> a chicken (or turkey I guess) is done by putting popcorn
 JD> inside the bird before cooking.  She doesn't remember how
 JD> you determine when the chicken is done though.

Have only heard the (stupid) joke about stuffing a bird full of popcorn, 
lacing it tightly closed, and waiting for it to explode.  (Another "please
don't post this one again" recipe, btw.)

Newsgroups: rec.food.cooking
From: benson@vuse.vanderbilt.edu (Paul BaJa Benson)
Subject: Re: Food in Nashville
Keywords: what would you suggest and why?
Organization: Vanderbilt Univ., Engineering (SERG), Nashvegas, TN
Date: Thu, 16 Apr 1992 19:52:27 GMT

 To add to Laura's suggestions:

 Sunset Grill: fairly pricey, but casual.  GREAT food.  Comparable to
                Faison's

 Calypso Cafe: cheap, but good food.  Rotisserie chicken and black beans are
		delicious.

 Rotier's: Voted best burger in Nashville.  Very much a dive.

 The King & I:  Decent Thai food, but nothing to really rush to.  Moderately
		 priced.

 Cancun's: Downtown Mexican.  Moderately priced; probably best Mexican in
            Nashville, but again, nothing to really rush to.


 Please note that both my & Laura's suggestions are close to Vanderbilt
 campus (unless expressly noted).
-- 
  Paul 'BaJa' Benson
  Vanderbilt University - Space Electronics Research Group
  GEnie: P.Benson1     Net: benson@vuse.vanderbilt.edu
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Request: Buffalo Wings- WOW!!!!!
Date: 10 Apr 92 14:18:17 EST
Organization: South East Queensland Electricity Board

In article <1992Apr9.231428.20382@athena.mit.edu>, aleck@athena.mit.edu (Aleck H Alexopoulos) writes:
> I'm looking for some good recipes for Buffalo Wings. 
> Any suggestions? 
> 
> Aleck
-- 

	Golly gosh, the things you learn on the net!!!!!

	I had NO IDEA  buffalo's had wings!!! Do they really fly or are 
	earthbound like emus and ostriches????

	Must make for some very interesting BBQ's up in your neck of
	the woods.....


		Philippa Wightman
	>>>> Never trust a skinny cook <<<<
	(or perchance a low flying buffalo, imagine the rooftops????)
	Email: bss_graeme@seqeb.gov.au
From: thomase@tekig5.pen.tek.com (Thomas Stan England)
Newsgroups: rec.food.cooking
Subject: Re: FIELD PEAS?
Date: 8 Apr 92 16:11:58 GMT
Reply-To: thomase@tekig5.pen.tek.com
Organization: Tektronix, Inc., Beaverton,  OR.

In article <1992Apr7.180928.11107@ccu.umanitoba.ca> masmith@ccu.umanitoba.ca (Margaret Smith) writes:
>
>Hi
>
>I have a receipe that calls for field peas.  What are they and where
>can I find them.  Are they frozen, fresh or dried?
>
>Please response directly to myself.
>
>Thank you.

Field peas (sometimes referred to as cow peas) are a brown pea. A little
plumper than your typical green pea. The texture is a bit firmer too. Not as
firm as a Garbanzo but moreso than a green pea, about like that of lima beans.
They have a stronger flavor than green peas also. I don't think I could
imagine a garden without a nice stand of field peas. Love the flavor :) 

















They have a stronger flavor than green peas
Newsgroups: rec.food.cooking
From: sastjw@terrier.unx.sas.com (Tom Wilmore)
Subject: Re: Poblano Peppers
Organization: SAS Institute Inc., Austin, Texas
Date: Mon, 13 Apr 1992 14:07:25 GMT
Originator: sastjw@terrier.unx.sas.com
X-Bytes: 755

In article <0D15DDF2.0q5mb1@sassy.UUCP>, cls@sassy.UUCP (Charles & Carol Lynne Shotton) writes:
|> What is a poblano pepper?  Is it hot, mild or sweet?
|>
|> ______________________________________________________________
|> Charles & Carol Lynne Shotton             ...wyvern!sassy!cts
|> Suffolk, VA                               ...wyvern!sassy!cls


 Through experience, I have learned that some poblano peppers are hot,
but most are mild.  When we make chile rellenos, it seems that about 1 in 3
will be one that is hot.  Maybe the grocery store buys them from someone
who grows them next to the jalapenos.  But even when they arre hot, they
aren't near as hot as jalapenos, which aren't all that hot.  At least they
don't take after habaneros.

Tom

Newsgroups: rec.food.cooking