What did you use to put out the 3-alarm fire?
Malbec, of course. Also works for shining floors.
Good news for Argentine diners!
There are 25 replies in this Thread which has previously been viewed 9,915 times. The latest Post () was by EJLarson.
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Apologies for the tangent -- I'm missing that "off topic" emoji -- but does anyone know a source for fresh cayenne peppers? I've seen dried ones in Chinatown, but need fresh ones for a specific recipe.
I bought fresh, red peppers in Barrio China the other day that were nicely hot. Maybe cayenne.
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I bought fresh, red peppers in Barrio China the other day that were nicely hot. Maybe cayenne.
Were they pencil-skinny little peppers shorter than 2 inches, TomAtAlki ? Be still, my heart!
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(Quote from TomAtAlki)
Were they pencil-skinny little peppers shorter than 2 inches, TomAtAlki ? Be still, my heart!
I saw these in the small new veggie place one block from our place. I didn't inquire on their hotness. Do they look suitable for your recipe?
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I saw these in the small new veggie place one block from our place. I didn't inquire on their hotness. Do they look suitable for your recipe?
Sent from my iPhone using Tapatalk
The thin peppers in the first photo are similar, though cayennes are usually a bit thinner and I've never seen light green or yellow ones -- just deep red and deep green. But I'd be willing to give those a try. Thanks for being on the hunt!
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The thin peppers in the first photo are similar, though cayennes are usually a bit thinner and I've never seen light green or yellow ones -- just deep red and deep green. But I'd be willing to give those a try. Thanks for being on the hunt!
I suspect, given the venue, that these will likely be Asian peppers. But that might be just fine if the main goal is putting a little bite in the dish.
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Splinter
Moved the thread from forum Food and Dining Out to forum Argentina Chat.
