[Sca-cooks] Writing your favorite recipe in a period style

[Phil Troy / G. Tacitus Adamantius]

On Aug 22, 2006, at 5:24 PM, Stefan li Rous wrote:

> Ysabeau suggested::
> <<< Take a beef roast and put it in the bottom of the crock. Sprinkle
> seasonings as used in Italian dressings over top of beef and add
> juice used to pickle pepperoncini peppers. Add the pickled
> pepporoncini peppers without stems and a goodly amount of garlic
> then let simmer for 8 to 10 hours. Serve forth either on crusty
> bread or in flat bread with a sauce of yogurt. For those with a
> taste for spicier food, toss in a few hatch chiles.  >>>

Sorry, I meant to ask this the first time around: what are hatch chiles?

Adamantius