You gotta love a country that differentiates between serrano and habanero flavored potato chips.
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About Me
- AppleSister
- Brooklyn, New York, United States
- One woman, facing the challenge of consuming a four-pound pork roast alone, and other adventures in cooking and eating for one.
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- Carmen Titita, "Alquimias y atmosferas del sabor"
- Chae Kyung Sook, "Everyday Banchan"
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- Deborah Madison, "A Savory Way"
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- Mark Bittman, "How to Cook Everything"
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- Molly Stevens, "All About Braising"
- Nina Simonds, "A Spoonful of Ginger"
- Noh Chin-hwa, "Practical Korean Cooking"
- Patricia Quintana, "The Best of Quintana"
- Paula Wolfert, "The Cooking of the Eastern Mediterranean"
- Paula Wolfert, "The Slow Mediterranean Kitchen"
- Rebecca Wood, "The Splendid Grain"
- Rick Bayless, "Rick Bayless's Mexican Kitchen"
- Rose Levy Berenbaum, "The Bread Bible"
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July
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2 comments:
Did you taste them both? They're intriguing...
I've tried serrano, not habanero! I'm working my way through the Mexican potato chips...There's also "chile y limon," made by multiple companies, and something called "adobado" or something like that that's spicy tomato.
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