Homestead mailing list

[EarthNSky <erthnsky AT bellsouth.net>]

Clansgian AT wmconnect.com wrote:

> > > Ancho?
> > > Pasilla?
> > > Something else?
> Not ancho or pasilla, althought those would make a good sauce, they don't 
> make the classic chili sauce one finds on tamales.  If you grow them, any of 
> those giant chili peppers like the old Big Jim and such.  In most grocery stores 
> they are called "Guajilla" peppers.  If there's a tienda around, just ask for 
> the chilis that are 'para tamales'.

Bueno.


> > > So you don't use the pepper at all?  It just flavors the water?
>
> Right, the dried pepper itself is not used, just the water you boil it in.  
> 'Flavor' the water is misleading, though.  The inside of the pepper 
> disintegrates and all you remove from the water is basically the outside hull of the 
> pepper, which isn't much edible anyway.
>
> > > I have become addicted to avocados.  I know they are loaded with fat,
> > but I'm telling myself it is a good fat<g> 
>
>
> Don't underestimate that!  It is whole, unadulterated vegetable fat.   I very 
> seriously doubt any active person ever got fat from eating avocados.

The only bad thing is that we can't grow them, so they must be 
purchased.  Is there a way to preserve them?  Can you mash the flesh, 
add lime juice and maybe freeze it?  How long will a avocado keep?  I 
wouldn't have a clue-since they are my chocolate-it never lasts more 
than two days in the fridge..:)

B
--
"The world is my country, all mankind are my
 brethren, and to do good is my religion."
 Thomas Paine (1737 - 1809)