SonoranDude wrote:
> "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
>
>

All my Japanese frinds find the term offensive and I'll bet your do to
but are too polite to tell you.


jim