Nosmo King
Gold Member
You know the cuisine in the northeast. Starchy, doughy comfort food. Think Thanksgiving dinner all year round.I'll swap some currants and cranberries for some green chilis! My gastroenterologist might wince, but what the hell!I don't think green chilis would go well in Hudson Bay pie. Maybe it's because there is a shortage of green chilis in Hudson Bay.Kind of a pudding made of apples, raisins, currents, cranberries, brown sugar and chunks of stale bread. Mix them up in a Dutch oven and bake it in the coals of a campfire. It tastes better if you are not slathered in Off mosquito repellent, but it is not a seasonal dish.
Contemplating whether a Kansas or New Mexico troop would take currents and cranberries on a camp out. Somehow I don't think so. Must be a regional thing.
Green chilis would not be found on anything in Kansas. But they are a staple everywhere here in New Mexico.![]()
Green chilis can be pretty spicy but they can also be very mild. And it is interesting that those who eat a regular southwestern/Mexican/New Mexican cuisine rarely have any gastroenterological distress. Those with such conditions probably should avoid that cuisine though.
But a regional cuisine that features spicy food might just wreck my digestive system so used to processing relatively bland fare.
The occasional plate of doughy pasta is augmented by spicy marinara. A simple baked potato slathered in sour cream is occasionally garnished with chopped chives. Salt and black ground pepper is about as adventurous as we get.