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Red or Green. It's a Question That Haunts Chile Lovers Everywhere!

With quick advances in the information age,Behind them you'll find mounds of gunny sacks
we're inundated with questions. Will interestfilled  with  green  chile.
rates stay low? Can Obama beat Hilary? How
did UCLA lose to Memphis? Will Brett FarveIn the Spring and early summer months, the
stay retired? I'm getting exhausted with allgreen chilies have long since turned to red
the questions, but one that always piques myand the process of extracting the seeds and
interest is the official state question incrushing the chile into powder has been
New  Mexico--  Red  or  Green?completed. By this time of the year, the
green chile has been frozen. It's March and
Locals have been plagued with making thisfor some reason the red stirs my interest.
decision for years, and recognizing it as anWhich is hotter? Besides inquiring about the
official problem, New Mexico made it officialdate, that would be the question I'd ask. On
in 1996. Go into any restaurant and you'lla plate of enchiladas, could I envision a
eventually be asked this very importantsmothering of red chile? Earthy, thick and
question. But how do you answer? Don't berich with enough heat to ignite my senses?
afraid. With a little insight, you'll answerGreen also sounds good and I can see the
your waitress with thoughtful intelligence.chunks of green chile decorating blue corn
In fact, if you're not wearingtortillas. It melts white cheese quite well.
flip-flops--the official California shoe--youThe waitress is patient with me. After all,
might  even  be  taken  for  a  local!this  is  serious  business.
I was faced with this dilemma recently andWhen my company decided to create a salsa, I
remembered that New Mexicans are extremelydidn't want another average salsa. If we were
passionate about this subject. Of course,going to create a salsa, it had to be
we're talking chile here. What is the answer?different otherwise, competing in a world of
Well, it all depends on the season. As I'veaverage Salsas wasn't enticing to me at all.
stated, I know there are other problems weMost were bland configurations of jalapeno
need to consider. We have to elect achiles and tomatoes. Of course we would use
president after all. Still, the questionNew Mexico chilies in ours, but when I
lingers  in  my  mind--red  or  green?suggested we use both red and green, my staff
started the rain dance. Red and Green? Who
I'd ordered Blue Corn Enchiladas at Garcia'swould  have  thought?
Kitchen near downtown Albuquerque. Andy
Garcia has excellent food and a number ofAgain, I considered the chile. Red was hotter
locations throughout the state and in everythat day and according to the waitress, the
one you'll be asked the same question.green was a little wimpy. Still, I could
What'll it be? Red or Green? As I've stated,envision the blending of each across my
it  all  depends.  What  month  are  we  in?plate. The choice was obvious and like I
always do, I gave the only answer I was
If it's September, the new crop of greencapable of. Oh sure, I thought about it, but
chile is being roasted, so getting a freshI always say the same thing. "Christmas,
batch would be a good bet. During the lateplease."
summer-early fall months, it's hard to walk
down the streets of Albuquerque and not beAs she scribbled on her pad, I wondered if
captivated by the scent of roasting chilepeople would purchase a Christmas Salsa in
lingering in the air. Nearly every otherMarch.
street corner is set up with a roaster.



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