I went and grabbed a cook book, looking for not so much a recipe, but rather the heat temp for drying peppers.
why buy when you can make your own Smoked paprika?
some labor involved sure, and some time
” What a grand world this would be if we forgot our troubles as easily as our Blessings”
And just so you know
Most pimiento de padrons are as about as mild as your typical bell peppers, which have zero heat on the Scoville Scale. However, about 1 in every 10 peppers will give you a surprising jolt of heat. It’s a bit like playing Russian Roulette with your tongue. The peppers range from 500 to 2,500 Scoville Heat Units on the Scoville Scale, making most of them about as hot as a banana pepper. Compare that to a typical jalapeno pepper and you’ll find most padron peppers are about 10 times milder. They won’t kill you with heat. Using with pork dishes the smoked paprika really does a number on the mouthgasms.
” Strangely enough the folks most apt to lend a hand to you
are those who already rushed with countless things to do
When bad luck before you misfortune smacks your prose
the one’s to help you the most
are those with troubles of their own”
I started looking through some other cookbooks. I noticed something somewhere during 1960’s
cookbooks no longer contained such gems of thought. this one was printed in 1947
it’s yellowed some, reason being more pulp was used than cotton
the more cotton used for books the longer they last
lots of cotton in the Unites States Constitution
one more gem
that last one
so AMERICAN in thinking