Hello from Celeste

Hey Celeste!

Yep, Pat's pretty enthusiastic, isn't he?! :lol::lol:

Good luck with the lurking idea...I found that I had so many questions, my lurking only lasted about 40 mins!

Welcome once again...;)
 
huntsman said:
Hey Celeste!

Yep, Pat's pretty enthusiastic, isn't he?! :lol::lol:

Good luck with the lurking idea...I found that I had so many questions, my lurking only lasted about 40 mins!

Welcome once again...;)
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Yep, you are right, Paul.

I have a question, but I've been reading (and salivating) and I still dont know where to ask it.

Its been a lot of years since I made Indian food-and I want to again. I used to shop in an Indian/Pakistani Market where very little was labeled in English. I bought "chilies" there, that were very, very small. the longest of these might have been as long as the first digit of my thumb. they were green. I chopped up one of these very fine to add to dishes that served twelve. That was as hot as my then-husband was willing to eat it, though I recall liking the dish when I added three.

I have no idea what that chili was.

NOw, I know that is not much of a description- but how would I go about finding out what this was?

I suppose I could trek back to that store and see if they have them- I have no idea what the season for these things might be-and if their stock was grown or imported.
 
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