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