RE: [CH] thanks fer the memreez
Goslowsky, George (gjgoslow@ingr.com)
Wed, 23 Sep 1998 12:37:49 -0500
Maybe something like a pasilla or guajillo. Something with a mellow, rich
dark flavor. I think that a nice dark mole' would be marvelous as a topping
to pumpkin pie. I may just have to give it a try.
George J. Goslowsky
Senior Software Analyst
Intergraph, Corp (256) 730-8223
Run from light to shadow, Sun gives me no rest,
Promise offered in the east, Broken in the west.
-----Original Message-----
From: Brent Thompson [SMTP:brent@hplbct.hpl.hp.com]
Sent: Wednesday, September 23, 1998 11:53 AM
To: michele curley
Cc: chile-heads@hplbct.hpl.hp.com
Subject: Re: [CH] thanks fer the memreez
> 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