Adding Some Pepper
Today I have added Daily Pepper to the blogroll linky list.
Liberal and witty view on politics, movies, assorted other interests, and the Daily Pepper has balls, big brass balls.
So, as gardener of The Pepper Farm, I am more than happy to add another pepper to the mix, especially one that has a multitude of flavors.
Remember, using peppers requires patience, experience and skill. It has to be more than just hot, it has to be complex and layered, quietly revealing yet in your face in a most pleasant way.
So get your ass on over to the Daily Pepper and get your flavor on!
Liberal and witty view on politics, movies, assorted other interests, and the Daily Pepper has balls, big brass balls.
So, as gardener of The Pepper Farm, I am more than happy to add another pepper to the mix, especially one that has a multitude of flavors.
Remember, using peppers requires patience, experience and skill. It has to be more than just hot, it has to be complex and layered, quietly revealing yet in your face in a most pleasant way.
So get your ass on over to the Daily Pepper and get your flavor on!
posted by Redjalapeno at Wednesday, July 06, 2005
2 Opinions:
From one Pepper to another, thank you! Right you are about using peppers wisely ... one puttanesca error can last a lifetime!
Also, the name comes from a Mark Twain satire called Journalism in Tennessee, in which a rowdy newspaper editor states, "“Now that is the way to write—peppery and to the point. Mush-and-milk journalism gives me the fan- tods.”"
Now there is one pepper that is the supreme pepper of the world. I refer to the Hatch Chili Pepper. You must go to Hatch (40 miles north of El Paso) in mid September and buy a burlap bag of chilies off the back of the grungiest truck you can find. Right there they will blast the skins right off with their rotating, acetylene ovens. Come home, place in bags, freeze, and use for the rest of the year. Grind stem and seeds for a particularly savory treat. Warning. HOT!
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