Re: [CH] pronunciation and a new YKYACH
Charles Demas (demas@tiac.net)
Fri, 6 Feb 1998 15:45:27 -0500 (EST)
On Fri, 6 Feb 1998, Daryl F. Bernard wrote:
> First regarding pronunciation -
>
> I always pronounce habanero with a silent "h", like <ah-ben-arow> whereas
> a friend says <hab> (as in "have") - either or?
habanero chile
habanero chile [ah-bah-NEH-roh] This distinctively flavored, extremely
hot CHILE is small and lantern-shaped. It's native to the Caribbean,
the Yucatan and the north coast of South America. The habanero ranges
from light green to bright orange when ripe. It's generally used for
sauces in both its fresh and dried form.
> How about Scoth Bonnett? I read it as <bone-nay> but I've never actually
> heard anybody say the word.
I believe it's Scotch bonnet, and it's so named because it looks like
a hat.
Scotch bonnet chile
Scotch bonnet chile This small (1 to 11Ž2 inches in diameter),
irregularly shaped chile ranges in color from yellow to orange to red.
The Scotch bonnet is one of the hottest of the chiles and is closely
related to the equally fiery JAMAICAN HOT and the HABANERO. See also
CHILE.
> Finally - please excuse my ingorance - what the hell is a chipolte (or is
> it chipotle?). I get the impression that it's some kind of smoked
> jalepeno's or something like that. Am I close?
chipotle chile
chipotle chile [chih-POHT-lay] This hot chile is actually a dried,
smoked JALAPEŅO. It has a wrinkled, dark brown skin and a smoky,
sweet, almost chocolaty flavor. Chipotles can be found dried, pickled
and canned in ADOBO SAUCE. Chipotles are generally added to stews and
sauces; the pickled variety are often eaten as appetizers. See also
CHILE.
These definitions and pronunciations came from the Epicurious Dictionary.
Here's the URL for the EPICURIOUS DICTIONARY. Bookmark it, it's great!
http://www.epicurious.com/db/dictionary/terms/indexes/dictionary.html
Chuck Demas
Needham, Mass.
P.S. A friend just gave me my Christmas present (a bit late), which was
some cookbooks including one by Paul Prudhomme, some Uncle Mike's
Northeast of the Border Hot Salsa (well, it was labeled hot, and it did
have a little heat to it), some Turquiose Buffalo Organic Tortilla Chips
(overpriced, but better than the ones I normally buy for myself), and a
bag of Jamaican Hot Red Peppers. I ate one on the spot. Nice heat, and
it gave me the hiccups too. I don't eat chiles every day, and they can
sneak up on you.
Reading the thing about habaneros reminded me of that, so I thought I'd
pass it on.
YKYACH when your friends buy you hot peppers and salsa for presents, and
you think they couldn't have gotten you anything better. :-)
Chuck Demas
Needham, Mass.
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