alfred@psivax.UUCP (Alfred Acken) (01/14/85)
Our local Paster Paul Hoff located an article by Sandra
Dark in Organic Garden, March 1983, "Home Grown Hot Sauce"
Several excerpts follow:
...but for really hot hot sauce, grow TABASCOS. These tiny,
fiery peppers are grown like other hot peppers. Start seeds
indoors about 8 weeks before the last frost date, and set
seedlings out after frost.
..Dr. GREENLEAF RED HOT TABASCO seeds are available from
Hastings, PO Box 4274, Atlanta Georgia
30302.
End of Exerpt.
Paster Paul is my local Greenthumb expert here in Sylmar Ca
(The former Olive Capital).
By the way, I can supply first hand experience in home
cured olive processing.
Al Acken
(Pacemaker Engineering at) Pacesetter Systems Inc.
{trwrb|allegra|burdvax|cbosgd|hplabs|ihnp4|sdcsvax}!sdcrdcf!psivax!alfred
--
Al Acken
(Pacemaker Engineering at) Pacesetter Systems Inc.
{trwrb|allegra|burdvax|cbosgd|hplabs|ihnp4|sdcsvax}!sdcrdcf!psivax!alfredwmartin@brl-tgr.ARPA (Will Martin ) (01/17/85)
> By the way, I can supply first hand experience in home > cured olive processing. > > Al Acken Please post info on olive processing. I have long wondered what olives go through between tree and can. I once bought some off-the-tree green olives at a local farmers' market, and tried to eat them as-is.. Yuck! So there must be something that is done to them... Also, please give info on types of olives, differences between green & black (are they the same, just degrees of ripeness? or different species or varieties? how do you get the pimiento to crawl in there? :-), and generally do a core-dump on olive data. Pointers to books that might be found in a local library also appreciated. Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA