[Sca-cooks] Writing your favorite recipe in a period style
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Tue Aug 22 14:34:12 PDT 2006
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
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