-=> Quoting Dave Drum to Jim Weller <=-

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

 DD> According to my Thai and Burmese aquaintances they are termed just
 DD> "bird" chilies. The "birds-eye" is a "round eye" thing.

I only know one Thai person. She says that Thailand has several
dozen sweet, medium hot and fiery chilies and that we only see one
of them here. Whether we call it bird pepper or bird's eye pepper
they call it "Prik Kee Noo". Prik means chile and Kee Noo means
mouse droppings.

She should know what she is talking about as she is a professional
chef and food truck operator who got national recognition on the Food
Network show Chopped Canada. Sousanh Chanthalangsy's business is
called "One of a Thai". (She is also famous as a champion power
lifter.) She is married to Alex Bornilla who was named Best Manager
in Canada by McDonalds a while ago. They came here together from
Winnipeg a few years ago.
 
 DD> I, being the contrarian that I am *ALWAYS* make it a point to
 DD> wear an orange shirt or hat on 17 March.

Yeah, you mention that every year. I can think of a few terms
besides "contrarian"!

Something green to chew on:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Callaloo Cookup
 Categories: Caribbean, Beef, Offal, Chilies, Ceideburg
      Yield: 8 Servings
 
    1/2 lb Pickled pig's tail (1 large
           -tail) or pig's foot
      1 lb Beef stew meat, cubed
      2 tb Oil
    1/2 lb Raw tripe
      5 c  Water
      1 md Onion, peeled and chopped
      2    Garlic cloves, peeled and
           -chopped
      1 lb Taro leaves, chopped
    1/4 ts Chopped fresh Habanero
           -(Scotch Bonnet) pepper
      5 oz Can coconut milk
           Salt and pepper
      1 lb Uncle Ben's long-grain rice
    1/2 c  Chopped red bell pepper,
           -for garnish
 
  This Guyanese dish is from Bridgette de Souza at Caribbean
  Gardens. In Guyana, taro leaves are called 'callaloo.'
  
  Put the pig's tail in pot and cover with water; bring to a boil,
  and boil for 1 hour.  Drain and set aside.  Brown beef in oil,
  then add tripe and water.  Bring to a boil, reduce heat and cook
  at a gentle boil for about 1 hour.  Add pig's tail and cook until
  liquid has reduced to about 3 cups. Cut tripe into pieces and cut
  meat from pig's foot; return meats to pot.
  
  Add onion, garlic, taro leaves, Habanero, coconut milk and salt
  and pepper to taste.  Simmer for 10 minutes.  Add rice.  Cover the
  pot, reduce the heat and simmer for about 30 minutes, until
  mixture "looks nice and green." Garnish with chopped red pepper.

  From an article by Michele Anderson, San Francisco Chronicle, 2/17/93.
  
  Posted by Stephen Ceideberg; February 23 1993.
 
MMMMM

Guyana is in South America but not part of Latin America.



Cheers

Jim


... Irish beer comes in large, completely filled, actual pint glasses

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