-=> JIM WELLER wrote to DAVE DRUM <=-

 >     Title: Wes 'n' Kathy's Authentic Original Lima Bean Soup
 >     1    Chili pequin; crushed

 JW> I never see Pequin peppers in my JW> stores.

 DD> Peqiun are AKA "bird chilies" and are very hot.
 
 JW> I do get Thai bird's eye chilies which are that hot.

According to my Thai and Burmese aquaintances they are termed just "bird"
chilies. The "birds-eye" is a "round eye" thing. They are called bird
chilies because birds swallow them whole and deposit the seeds after
running the chile through their system. And they are about the size of
a bird's eye.  Bv)=
 
 DD> or cayenne.

 JW> Which are cheap, readily available everywhere in many forms and hot
 JW> enough.

 DD> You do realise that St. Pat's celebration/PARADE is a mostly American
 DD> holiday THING, do you not?

 JW> It's widely celebrated in Canada as well. We didn't do anything
 JW> special this year. We're getting too old for the kind of excesses
 JW> called for.

OK. North American then. I, being the contrarian that I am *ALWAYS* make
it a point to wear an orange shirt or hat on 17 March. If anyone says a
word about it I ask if they've ever even seen an Irish flag.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Tacos
 Categories: Beef, Greens, Dairy, Breads, Chilies
      Yield: 7 servings
 
  2 1/2 lb Corned beef
      1 sm Head green cabbage; cored,
           - thin sliced
      3    Carrots; peeled, julienned
      1 c  Mayonnaise
      3 tb Plain Greek yoghurt or sour
           - cream
      3 tb Cider vinegar
           Salt & ground black pepper
  1 1/2 tb Hot pepper sauce; to taste
     12    (to 16) flour tortillas;
           - warmed
           Sliced fresh jalapenos
 
  Warm the corned beef in its cooking liquid, or wrap it
  in foil and set on a sheet pan in a 350ºF/175ºC oven
  for 20 minutes or so.
  
  Make the coleslaw: Mix cabbage and carrots together in
  a large bowl.
  
  In a separate bowl, whisk together mayonnaise, yogurt or
  sour cream, cider vinegar, salt, pepper and hot pepper
  sauce to taste.
  
  Pour half the sauce over the cabbage and carrots and
  toss to coat thoroughly. Season to taste. Reserve
  remaining sauce.
  
  When the corned beef is hot, remove from liquid or foil
  and use two forks to shred it. Serve with the warmed
  tortillas, sliced jalapenos, the slaw, remaining white
  sauce and some hot pepper sauce.
  
  By: Sam Sifton
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... "This chicken has no beak," said Tom impeccably.
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