Re: [CH] Chile-Heads Digest V7 #297

bvdrangs@enter.net
Fri, 2 Feb 2001 13:38:46 -0500

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:
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>
>------------------------------
>
>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
>
>