[Sca-cooks] Writing your favorite recipe in a period style
tom.vincent at yahoo.com
Wed Aug 23 04:51:53 PDT 2006
No, not really. The charm of peppers is that they grow is such a wide variety of climate and soil conditions. I get good peppers here in the MD/PA/DE area, on par with the ones I enjoyed back in AZ and CA. Good ones are grown in LA, of course, TX, NM...all through the South, West, Midwest & Mid-Atlantic. Don't know about the North Plain states.
Funny thing is that, like fish, growers tend to rename pepper varieties, especially after drying/smoking. For example, the Chipotle doesn't actually exist as a separate pepper: It's just a smoked Jalapeno.
"Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:
On Aug 22, 2006, at 5:50 PM, Tom Vincent wrote:
> It's an Anaheim grown in Hatch, NM.
Thanks! I finally did a search and found that out. Is the fact that
they're from Hatch indicative of some particular quality?
> "Phil Troy / G. Tacitus Adamantius"
> Sorry, I meant to ask this the first time around: what are hatch
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