[CH] Ring out them bells

Assembly (Assembly1@btinternet.com)
Thu, 24 Feb 2000 14:42:04 +0000 

Hi folk,

I had a private note from Doug, who explained all.  He is a gentleman and,
it turns out, far more tolerant of people's tastes than the original post
seemed to indicate.  And it is a chile list, not a bell pepper list only, so
I'd hate to be ostracised for hating only one type while being obsessed with
the rest.  As such, useful substitutions for unfancied peppers seems a good
topic.  

You see, when I was first learning to cook, it was suggested that I use
celery instead of bells.  No, honest, I do like celery but when there are
hundreds of mild chiles out there waiting to be eaten, why use something
completely different?  Judy's probably right about bells in Southern
cookery, but mild green chiles have always lived in my jambalaya as the best
solution available to me.  One often wonders about other people's
substitutions: over a decade ago a vegan couple here asked me about Mexican
recipes, saying they could substitute.  One wonders what they made of my
chicken enchiladas without chicken, cheese (Mexican or otherwise) in an era
when corn tortillas or masa and dried chiles or commercial chile sauce were
unavailable (I got visiting Americans to bring them over), but they said
they enjoyed their version.

Chile-wise, my tomatillos have peeped out of the compost well before the
time stated on the package so I live in hope that the Anaheims planted at
the same time will follow.  They're pale, spindly little things, though. 
The last time I did them I put them in a window which caught the early
morning sun full on and they did very well.  Mindful of the warnings about
direct sun and in a new house, I've got their little domed box in the warm
kitchen which is light but not very direct.  Do other people in northern
climes use more direct natural light sources?  I've got a south-facing and
very warm living room that I think they might enjoy - will it burn the
little plants?  Would it be sensible to move them there on cloudy days so as
to benefit from the diffuse light?  Having started tomatillos as late as
March I figure I can experiment with them but for my first attempt at chiles
I want them to have only the best.  All suggestions, as usual, will be most
appreciated.

Cheers,

Virginia