On 1/6/2012 11:36 PM, Nick Cramer wrote:
> Tiger > wrote:
>> [ . . . . ]
>> yes, rehydrating the pepper flakes by oil or water might be the
>> difference...... i have some experimenting to do (and a google search to
>> find out what Nick is talking about LOL)
>> Peperoncillo (Thai prik bon).
>
> Out of an excess of kindness, I will tell you.
>
> Peperoncillo (Thai prik bon) is the Italian name for dried chile flakes.
>
> Peperoncini are the pickled hot Tuscan or Calabrian chiles that there used
> to be a bowl of on each table at the hero (gyro) place near New York city
> line on Boston Post Road, at least through the 1950's.<sigh>
>


ty Nick

mmmm, it's the Peperoncillo that isn't very hot for me

now to look up these Calabrian Chiles...........

kate