wrote:
> On Mon, 13 Aug 2018 19:56:09 -0500, "cshenk" > wrote:
>
>> Druce wrote:
>>
>>> On Sun, 12 Aug 2018 11:33:04 GMT, "l not -l" > wrote:
>>>
>>>>
>>>> On 12-Aug-2018, Sjeef > wrote:
>>>>
>>>>> This is why I asked for more information:
>>>>>
>>>>> https://www.sjeef.nl/Recepten/Info/pepers.html
>>>>>
>>>>> Sorry that the page is mostly in Dutch.
>>>>>
>>>>> --
>>>> The majority of the peppers on that page, that I recognized, are
>>>> "hot" peppers and unsuitable, IMO, for pimento cheese. The only
>>>> one of those that I would consider trying if a substitute were
>>>> needed is the Italian sweet pepper. One more bit of information
>>>> may help you find the correct pepper, or a good substitute; the
>>>> pimento pepper is a Spanish sweet pepper, the same one that is
>>>> dried and ground to make "sweet" paprika.
>>>
>>> I thought paprika powder was made of paprikas, which Americans call
>>> bell peppers and Australians call capsicums. They're sweet (sort of)
>>> if they're red and have no heat. Am I correct though?
>>
>> No, Paprika comes in many stages of hot, none of which are as mild as
>> our Bell Peppers.
>
> Wrong! Some paprikas are as mild as ripe bell pepper... sweet paprika
> is used for color, not flavor. I sprinkle mild paprika on tuna and
> potato salads all the time as a garnish. to add color to roast chicken
> too. There are actually hundreds of different paprikas. Some
> paprikas are used for their aroma... many paprikas are a blend of
> sweet and hot peppers
> https://www.penzeys.com/search/#?q=paprika
> https://en.wikipedia.org/wiki/Paprika
>

Popeye, I bet yoose invented all dem paprikas, right? Yoose sailed the
whole world and brought back all dem seeds 'n stuff.

Twas just a small diversion between yoose screwing every female
inhabitant of the earth.

I bet yoose was a tired little sailor in dem days, huh Popeye?