What's happening with the digest???? This is the second time in a row that I received only a portion (see below) and I get two copies of it. Help!!!!!!! Dave > >Chile-Heads Digest Friday, February 2 2001 Volume 07 : Number 297 > > > >In this issue: > > [CH] seedlings and damping off > [CH] Manzano/Rocoto peppers > Fw: [CH] Hooray again! > Re: [CH] Rocoto K-Marto? > Re: [CH] Rocoto K-Marto? > [CH] Cuerno de Oro > [CH] Tonight's Dinner - Vegetarian Chili - x/p to DePepperMan > Re: [CH] Rocoto K-Marto? > [CH] Las Vegas Hot Spots > [CH] Quick Carrot Nut Spread > RE: [CH] Rocoto K-Marto? > [CH] zimbabwe bird > [CH] indoor bug control ; aphids & fungus gnats > [CH] Re: Zimbabwe bird > [CH] Mustard and Chile Ideas and Indian Grocers [1/2] > [CH] Mustard and Chile Ideas and Indian Grocers [2/2] > [CH] Over-wintering and survival of the fittest > [CH] chile swap web site > [CH] Chipotle Catsup > [CH] Naga Jolokia > Re: [CH] Naga Jolokia > [CH] Cuerno de Oro > Re: [CH] Naga Jolokia > Re: [CH] Chile-Heads Digest V7 #296 > [CH] Naga > [CH] Re: Fire CD > [CH] Newly Discovered Pepper Message > Re: [CH] Re: Fire CD > [CH] Creative Juices Flowing? > [CH] Habenero Mash > Re: [CH] Habenero Mash > [CH] Re: Habaneros > [CH] Fire CD > Re: [CH] Fire CD > Re: [CH] Fire CD > >---------------------------------------------------------------------- > >Date: Sun, 28 Jan 2001 10:12:38 -0700 >From: Margaret Lauterbach <mlaute@micron.net> >Subject: [CH] seedlings and damping off > >>Date: Thu, 25 Jan 2001 19:08:44 -0800 >>From: Doug Irvine <dougandmarie@home.com> >>Subject: Re: [CH] Damp-off >> >>Yeah....they all damped off! Try try try agin! doug in BC(NO cheers!) > >Okay, I tried to respond to Doug's problem offline, but his mailbox was too >full, so my message bounced. Here it is: > > >>Get a fan going over your seedlings. Try watering with chamomile tea (not >>hot, but tepid for new seedlings, as water should be) and/or sprinkle >>growing medium with cinnamon. Failing all of that, use Captan. That one's >>toxic, so beware. Margaret Lauterbach >> >> > >------------------------------ > >Date: Sun, 28 Jan 2001 10:02:16 -0800 >From: Andie Paysinger <asenji@earthlink.net> >Subject: [CH] Manzano/Rocoto peppers > >The Mexican supermarkets here in SoCal. Vallarta >Supermercado, carry these peppers and the colors range from >bright red to nearly white with all shades of yellow, gold >and orange in between. Some are fairly mild - the larger >ones and some are huge- nearly the size of a baseball - most >are slightly longer than wide, but most of the larger ones >around almost spherical, and they all have a fairly thick >flesh - they are heavier than you would expect a pepper of >this size to be. > >I find that they taste better if they are allowed to wither >just a bit, that is, when the skin just begins to look >slightly slack. The flavor is more pronounced and sweeter. > >- -- >Andie Paysinger & the PENDRAGON >Basenjis,Teafer,Cheesy,Singer & Player >asenji@earthlink.net So. Calif. USA "In the face of >adversity, be patient, in the face of a basenji, be prudent, >be canny, be on your guard!" >http://home.earthlink.net/~asenji/ > >------------------------------ > >Date: Sun, 28 Jan 2001 14:35:05 -0500 >From: "Frank Francisco" <francisco_@prodigy.net> >Subject: Fw: [CH] Hooray again! > >So far I have planted 14 varieties. It only took 10 days for germination of >all 5 starter boxes of goat peppers (the first one only 5 days) several are >over an inch. Only 7 days on the germination of the first early jalepeno, >10 days on a Thai, and now coming up are Fatalii, Caribbean Red, and >Jamaican (11 days). I didn't realize they would start popping up so quickly >so I'll have to figure on repotting them until I can get them into the >garden. >F >- ----- Original Message ----- >From: "Emile & Dewi" <e.steenbrink@worldonline.nl> >To: "Chile Heads" <chile-heads@globalgarden.com> >Sent: Sunday, January 28, 2001 8:58 AM >Subject: [CH] Hooray again! > > >> Hi Pods, >> >> Today my first seedling came up! A Tjabe Rawit. I started this wednesday >and >> already it came up. I'm excited again, like last year. I have 28 different >> kinds this year (hopefully), so the garden will be full again. Can't wait! >> >> Mr Flynn, how have you been doing? Is your knee better yet? I hope so so >you >> can enjoy your enormous chile bushes. >> >> Well, I just wanted to share that with my Chile friends. >> >> Miss Dewi >> ALL FOR CHILES AND CHILES FOR ALL >> > >------------------------------ > >Date: Sun, 28 Jan 2001 15:13:05 -0500 >From: bill jernigan <bill.jernigan@juno.com> >Subject: Re: [CH] Rocoto K-Marto? > >On Sun, 28 Jan 2001 09:21:48 -0500 Bob Torres <bob@torres.cx> writes: > >> They also used to make a nice sauce out >> of the rocotos and spanish onion - all just ground to a paste with some >salt >> and garlic. Lovely. Anyway, just an anecdote that other chile-heads >might >> appreciate! > >any idea of proportions for this, bob?...sounds good...do they then cook >the sauce?...the raw onion taste might be a little strong for me...am >going to try something like this next time i have some rocotos...might >even try it with some of those savinas that are calling me from the >fridge...will let you know how it comes out... > >bill >did you donate food today? >visit http://www.thehungersite.com once a day > >________________________________________________________________ >GET INTERNET ACCESS FROM JUNO! >Juno offers FREE or PREMIUM Internet access for less! >Join Juno today! For your FREE software, visit: >http://dl.www.juno.com/get/tagj. > >------------------------------ > >Date: Sun, 28 Jan 2001 15:44:50 -0500 >From: Bob Torres <bob@torres.cx> >Subject: Re: [CH] Rocoto K-Marto? > >On 1/28/01 3:13 PM, "bill jernigan" <bill.jernigan@juno.com> wrote: >>> They also used to make a nice sauce out >>> of the rocotos and spanish onion - all just ground to a paste with some >> salt >>> and garlic. Lovely. Anyway, just an anecdote that other chile-heads >> might >>> appreciate! >> >> any idea of proportions for this, bob?...sounds good...do they then cook >> the sauce?...the raw onion taste might be a little strong for me...am >> going to try something like this next time i have some rocotos...might >> even try it with some of those savinas that are calling me from the >> fridge...will let you know how it comes out... > >Hi Bill, > >I don't know exact proportions, but I can venture a guess. But as I recall, >the sauce was uncooked, with only a touch of red onion, very finely diced >(less than you might find in fresh salsa). As for garlic, it wasn't overtly >garlicly, so I'd say a small clove, crushed. It was sort of salty, but you >could adjust this to personal taste. Some of the sauces were a little >watery, so I guess they had water in them as well. I also had ones with a >local herb called "huacatay" (spelling?) (like parsley) or cilantro >incorporated. Yummy. At any rate, the main ingedient was rocotos. > >While I'm on the topic, another good thing I had in Peru was a sauce made >out of tamarillos (*not* tomatillos), habaneros, cilantro, spanish onion, >and salt. I've duplicated this since, so if anyone wants the recipe, let me >know. It is really quite nice, with a sweet-hot punch. > >Bill, can you let me know how the rocoto sauce turns out for you if you have >a chance to make it? I have to go, I'm getting hungry now. ; ) > >Bob > > > b o b t o r r e s >_________________________________________________ >PhD Candidate * Cornell U * http://www.torres.cx > >------------------------------ > >Date: Mon, 29 Jan 2001 12:01:53 +0800 >From: Nickolas Tsalis <leni1@one.net.au> >Subject: [CH] Cuerno de Oro > >Hi folks, > >Anyone know anything about the Cuerno de Oro pepper? > >Was sent some seed but without any description. I think they might be Baccatums. > >Thanks. > >Nick > >------------------------------ > >Date: Sun, 28 Jan 2001 21:51:04 -0500 >From: "RisaG" <radiorlg@home.com> >Subject: [CH] Tonight's Dinner - Vegetarian Chili - x/p to DePepperMan > >This was tonight's dinner. Came out really good. > > * Exported from MasterCook * > > Vegetable Chili > >Recipe By : RisaG >Serving Size : 4 Preparation Time :0:00 >Categories : Beans & Legumes Chiles > Chilis & Stews > > Amount Measure Ingredient -- Preparation Method >- -------- ------------ -------------------------------- > 1/2 large onion -- chopped > 1/2 cup celery -- chopped > 1/2 green pepper -- chopped > 1 jalapeno pepper -- minced* > 2 cloves garlic -- chopped > 1 med zucchini -- chopped > 1 14 oz can low sodium diced tomatoes > 1 14 oz can low sodium tomato sauce > 1 tbsp chili powder > 1 15 oz can black beans -- drained & rinsed > >Heat a large dutch oven or large pot over medium heat. Spray with some >cooking spray and saute the onions, garlic, jalapeno, green pepper and >celery together until the onions are soft and the vegetables are tender, >this should take about 5 minutes. Add the zucchini and cook until tender, >about 5-10 minutes. > >Add the tomatoes, tomato sauce, chili powder and beans. Sprinkle with a bit >of salt and pepper. Simmer for 45 minutes. If you run out of liquid and the >chili begins to stick to the bottom of the pot, add a bit of beer of wine (I >used merlot). Scrape up the bits and continue to simmer a bit longer. > >Serve over rice (or if low carb, serve with some other vegetables and some >diced tofu). > >I garnished the chili with some shredded smoked mozzarella cheese. It melted >into the chili and was terrific. > > - - - - - - - - - - - - - - - - - - > >NOTES : * divide the jalapeno in half, seed and chop and then put in >separate little cups. Put one in with the onion mixture and and one can be >used as garnish. > >RisaG > >------------------------------ > >Date: Sun, 28 Jan 2001 21:58:40 -0800 >From: "Dave Anderson" <Chilehead@tough-love.com> >Subject: Re: [CH] Rocoto K-Marto? > >Cameron Begg who lives in Ohio is a long time Rocoto head. He >might claim that he lives in the midwest, but it sure looks like the >northeast from Nevada:-) Rocotos do great in greenhouses as long >as you hand pollinate them. I accidently turned off the heater and >killed them so I'm starting over. You are fortunate to have another >serious chilehead nearby in Linda Reynolds. You will probably hear >from her. > >> P.S. Has anyone in the NE US had success growing these? A friend of mine >> smuggled in some seeds from Peru, but they never amounted to much, even in a >> greenhouse. > > >Dave Anderson >TLCC >Http://www.tough-love.com > >------------------------------ > >Date: Mon, 29 Jan 2001 00:42:11 -0800 >From: "Dave Anderson" <Chilehead@tough-love.com> >Subject: [CH] Las Vegas Hot Spots > >Thanks to all of you for leading me to great eats. I'll let you know >what worked when I return. > > >Dave Anderson >TLCC >Http://www.tough-love.com > >------------------------------ > >Date: Mon, 29 Jan 2001 06:01:57 -0500 >From: raincrone@juno.com >Subject: [CH] Quick Carrot Nut Spread > >- -Begin Recipe Export- QBook version 1.00.14 > > Title: Quick Carrot Nut Spread >Keywords: main dishes, vegetarian, vegan > Yield: 8-12 Sandwiches > > 1 c Raw carrots, peeled and chopped > 2/3 c Chunky peanut or cashew butter > 1 ts Lime juice (2 if using raisins) > 3/4 c Ripe banana, sliced > 1/2 c Dried currants or raisins > Salt and pepper to taste > OPTIONAL: chopped raw apple, not too sweet or bland > [OPTIONAL, STRICTLY FOR CHILEHEADS: habanero powder > or minced fresh hab to taste] > >Combine all ingredients in blender, adding about a quarter of each >at a time. Spread on wheat, oat or multigrain bread or roll up in >wholegrain pancakes, with or without chopped apple. > Source: Vegetarian Journal, Jan/Feb 1995, tinkered with by me >- -End Recipe Export- > >Keep on rockin', >Rain >@@@@ >\\\\\\\ > >________________________________________________________________ >GET INTERNET ACCESS FROM JUNO! >Juno offers FREE or PREMIUM Internet access for less! >Join Juno today! For your FREE software, visit: >http://dl.www.juno.com/get/tagj. > >------------------------------ > >Date: Mon, 29 Jan 2001 11:42:29 -0800 >From: "Mary & Riley" <uGuys@ChileGarden.com> >Subject: RE: [CH] Rocoto K-Marto? > >> Habaneros were some strange looking peppers. I looked up at the >> sign and it said Manzano. No question about it, these were >> rocotos. They were starting to get a little old, but I grabbed a few >> decent ones, brought them home, cut them up and they are now in >> the dehydrator. I saved the seeds of course:-) They are a yellowish >> orange (peach?) color, not yellow or red as I'm used to seeing. >> > >I picked up some that look just like your photos in a little Mexican store, >A's Super Mercado, in SoCal. And a couple other little stores. Always >called Manzanos. Only other place I've found them, smaller and yellow, was >at Pavilions (Beverly Hills and Pasadena), fairly regularly. > > >Riley > >------------------------------ > >Date: Mon, 29 Jan 2001 17:02:22 -0700 >From: Sunny Conley <chilknight@zianet.com> >Subject: [CH] zimbabwe bird > >Does anyone have any information on the Zimbabwe bird chile? I know it >grows [upright] in Africa(!)but that's it. Anything else? Thank you. >Sunny Conley > >- ---Sunny Conley >http://www.hotonthetrail.net > >------------------------------ > >Date: Mon, 29 Jan 2001 17:26:54 -0800 >From: peter g <peter.g@telus.net> >Subject: [CH] indoor bug control ; aphids & fungus gnats > >hi folks , > the sole surviving Rocoto, ( seeds from Cameron, Thank You! ) >of last year's crop , came back into my possession about 90 days ago . >seems that my friend Joe's wife was fed-up with the seemingly >endless supply of fungus gnats zooming around her kitchen ( they had >the potted rocoto spending most of its time indoors ). >so they decided to return the plant to me. :) >despite my exhortations to put the rocoto into a BIG planter , they >had it growing in a mere 10" clay pot . >our Rocoto, was nonetheless more than 6 feet tall & growing !! > back to the subject ... Rocoto also had a pretty good aphid >infestation >to go along with all those hundreds of fungus gnats inhabiting the pot . > >( btw, this plant wasn't sufficiently "hardened-off" for an outdoor > overwintering , so i decided to keep it indoors 'til spring ) > treatment went like this ... lopped-off the top 6"s of the main >growing >arms , heavily aphidized ; now into the bathtub for a tepid shower to >wash off many other aphids. allowed the soil to get dry between >waterings ( until leaves started to droop ) to start gnat larva control > >