At 02:15 PM 4/12/99 -0400, RST G wrote: >I asked this the other day and got no response from any C-h out there so >I'll ask again...(am I impatient? No!!): > >I have some dried chinese chiles in a jar in my pantry. They have been >there quite a while. I just ground up more than 1/2 of it and they still >have quite a heat to them. They have been in that pantry quite a long >time (can't even remember how long!). What I need to know is...what kind >of chile are they? They are red, about 1-1/2 inches long or a little >longer and not as skinny as thai bird chiles. They aren't as long as >cayenne either. Are they the reddish brown chiles that are pretty much standard fare at Chinese restaurants? If so, I'd also be interested in knowing what they were called... =Mark "Runs With Scissors" Stevens @ http://www.exit109.com/~mstevens @ @ ICQ# 2059548 @ Where ya' from? Jersey. Yeah? What exit?