On Sun, 23 Nov 2014 18:40:03 -0600, Sqwertz >
wrote:
>On Sun, 23 Nov 2014 13:02:34 -0700, Janet B wrote:
>
>> Brussels Sprouts Supreme
>> http://www.foodnetwork.com/recipes/m...me-recipe.html
>
>The author doesn't know her chiles. She's probably from California
>because she's calling a poblano pepper a pasilla pepper (California is
>weird that way).
>
>I also don't think she knows what a morita chile is. A morita is a
>type of chipotle - adried and smoked jalapeno. She uses the term as
>if it's a fresh chile, but it's not going to get soft sautéing it in a
>pan for a couple minutes. Moritas are hard and brittle and would
>require braising for at least an hour to get soft enough to chew.
>
>-sw
Probably trying to translate for the gringos. She's Mexican.
Janet US