Mystery part number

In article >,
Lanny Chambers > wrote:

> In article >,
> pltrgyst > wrote:
>
> > P.S. The goose was delicious.
>
> SWMBO made one of my favorites, chiles rellenos. Using free-range
> poblanos, of course.

?Que est 'poblanos'?

--
Don Bruder - - If your "From:" address isn't on my whitelist,
or the subject of the message doesn't contain the exact text "PopperAndShadow"
somewhere, any message sent to this address will go in the garbage without my
ever knowing it arrived. Sorry... <http://www.sonic.net/~dakidd> for more info

In article >,
Don Bruder > wrote:

> > SWMBO made one of my favorites, chiles rellenos. Using free-range
> > poblanos, of course.
>
> ?Que est 'poblanos'?

The poblano is the preferred variety of pepper for that dish. They're
large, tasty, and generally quite mild if the seeds and membrane are
removed carefully before cooking. We like to roast them over an open
flame before stuffing and baking.

--
Lanny Chambers
'94C, St. Louis
http://www.hummingbirds.net/alignment.html

In article >,
Lanny Chambers > wrote:

> In article >,
> Don Bruder > wrote:
>
> > > SWMBO made one of my favorites, chiles rellenos. Using free-range
> > > poblanos, of course.
> >
> > ?Que est 'poblanos'?
>
> The poblano is the preferred variety of pepper for that dish. They're
> large, tasty, and generally quite mild if the seeds and membrane are
> removed carefully before cooking. We like to roast them over an open
> flame before stuffing and baking.

Ahhh... Hokay. In other words, something I ain't gonna be eating anytime
soon, since peppers hotter than your typical garden-variety bell pepper
leave me with something that, if it isn't technically a chemical burn,
does a real good impression of being one. (Dunno why, but the three days
of feeling like I've got a mouthful of burning gunpowder just doesn't
seem to be worth the few seconds of "This tastes pretty good" I get as a
trade-off!)

--
Don Bruder - - If your "From:" address isn't on my whitelist,
or the subject of the message doesn't contain the exact text "PopperAndShadow"
somewhere, any message sent to this address will go in the garbage without my
ever knowing it arrived. Sorry... <http://www.sonic.net/~dakidd> for more info

Lanny Chambers > wrote:

>In article >,
> Don Bruder > wrote:
>
>> > SWMBO made one of my favorites, chiles rellenos. Using free-range
>> > poblanos, of course.
>>
>> ?Que est 'poblanos'?
>
>The poblano is the preferred variety of pepper for that dish. They're
>large, tasty, and generally quite mild if the seeds and membrane are
>removed carefully before cooking. We like to roast them over an open
>flame before stuffing and baking.

What? You castrate them and skin them alive, then roast them over
an open flame??

Why not let these poblanos live in peace?

Leon
--
Leon van Dommelen Bozo, the White 96 Sebring Miata .)
http://www.dommelen.net/miata
EXIT THE INTERSTATES (Jamie Jensen)