"SonoranDude" > wrote in message
...
>
> "Jim Lane" > wrote in message
> ...
> > SonoranDude wrote:
> > > For years I have loved the snappy dark green jalapenos we find at some
> local
> > > taco shops... for a long time I thought these were grilled some how
> because
> > > they were partially cooked. I asked the woman how they made them and
she
> > > explained they just fry them in oil.
> > >
> > > Last weekend I put a half inch of oil in my iron skillet and tossed a
> couple
> > > handfuls of fresh washed jalapenos in the oil. Turned them with a
spoon
> > > after 30 or 40 seconds to cook the other side and low and behold I had
> > > discovered this simple technique. Once the Japs are wilted a little on
> each
> > > side take them out and drain on some paper and cover with kosher salt.
> > >
> > > Refrigerate till chilled and serve as condiments. Mine lasted nearly 3
> days
> > > but they do get slimey after the 2nd day so it's easy to cook them up
> when
> > > needed. I'm going to re-use the oil over and over and see how hot that
> can
> > > get too.
> > >
> > > Brad
> > >
> > >
> >
> > Brad, they are jalapenos, not japs, and especially not japs with a
> > capital "J." Try calling them jalas for short. More people might get it
> > that way and not tend to think you are against the Japanese, where the
> > term "Japs" comes from.
> >
> >
> > jim
>
> Dude, get a life... I guess you weren't in the produce biz
>
>

In respect of my Nipponese farming friends many of them grew these "japs"
for sale at market in and around the Phoenix area... I appologize for the
use of the capital letter, my mistake. Is it cool to call potatoes spuds?
Jeesh... it's people like you that ruin it for everyone on usenet.