[CH] Peppered sherry

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Andrea L. Paysinger: "[CH] [Fwd: chipotles & cream cheese]"
• Previous message: Celeste or Dave Anderson: "[CH] Updated website"

I was catching up on some _OLD_(Sept) digests, when I saw a reference 
to peppered sherry, and its possible uses.  I have been using peppered 
sherry for years as an additive to cream soups, especially clam chowder.

On another note, today I saw (and bought!) some Pace Chipolte Salsa. 
Our store (SE Idaho) had it in Mild(spit) and Medium(hah).  I hadn't seen 
it mentioned on the list before, so, here what I think:

Typical Pace flavor.  Heat level aside, Pace products taste like, well
Pace products.  However, there is a definite smoke aroma, and with the 
Medium(hah), I found a more-than-expected hotness-well, OK, I got some 
heat.  Unfortunatly, the ingredients list "Mesquite Smoke Flavoring".  
It is obvious.  If you have ever had real chipoltes, or real BBQ, the 
difference is BIG.  They are, I think, trying to cash in on the "smoked 
is good, chipolte is better" food craze.  

I suppose, if you can't get chipoltes, real BBQ, or any decent salsa, 
it might be OK.  And I suppose that it mixed with Velveeta (pseudo-smoke 
salsa with pseudo cheese) might work better than Rotel(R) dip.

Done with rambling, probably ought to stick with lurking.........


In chiles we trust




Bruce Baumgart
bruceb@srv.net

• Next message: Andrea L. Paysinger: "[CH] [Fwd: chipotles & cream cheese]"
• Previous message: Celeste or Dave Anderson: "[CH] Updated website"