Re: [CH] thanks fer the memreez
Brent Thompson (brent@hplbct.hpl.hp.com)
Wed, 23 Sep 1998 09:52:43 -0700
> do you think habs and pumpkin would go together?
I think a less fruity (surely non-chinense, maybe even non-baccatum) chile
would be better with pumpkin/sweet-potato pie, like cayenne or perhaps
better pequin/chiltepin. Pumpkin is much more subtly flavored than, say,
most fruit pies. Scotch Bonnet or other chinense probably more suitable
for apple or apricot pie, etc., I bet.
> some hot stuff in the filling too .... or should i make the crust really
> hot and leave the filling to cool down the palate?
This question demands experimentation to answer. Please report your
results to us.
--- Brent