[Sca-cooks] Writing your favorite recipe in a period style
Kathleen A Roberts
karobert at unm.edu
Tue Aug 22 14:56:57 PDT 2006
On Tue, 22 Aug 2006 17:34:12 -0400
"Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net> wrote:
> Sorry, I meant to ask this the first time around: what
>are hatch chiles?
why, chiles from hatch, nm of course. not to be a smart
aleck... really. 8)
i believe they are big jims, but we tend to call them
hatch chiles around this neck o' the woods because that is
where they grow and there just seems to be something in
the soil. once you have had hatch, i feel all others pale.
i am a capsicum wuss, but even the hot, hot ones maintain
the flavor as well as having heat.
best when roasted by the vendor/farmer onsite, steamed in
the bag on the way home, perfuming the vehicle with their
wonderful smell, and frozen (well, most of them for a two
person household) to enjoy in the winter. you get the
great smokey taste that way that you don't get in the
frozen bueno et. al. brands. the diff between a fresh
roasted chile stew and a stew made out of a canned or
frozen product is amazing.
there has been a lot of flooding in the town of hatch, nm
this year due to an extremely active monsoon season. the
rest of us new mexicans are assured the chile fields are
not in jeopardy. would be terrible to have your house and
car flooded out and lose your crop as well!
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
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