tag:blogger.com,1999:blog-1501155875501097529.post4433456876322555647..comments2023-08-07T10:29:10.546-04:00Comments on Lakeside: Pimientoes de PadronLakeside Smokerhttp://www.blogger.com/profile/13463407886227747662noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1501155875501097529.post-44349736534759211412008-09-10T15:03:00.000-04:002008-09-10T15:03:00.000-04:00Those were good, weren't they? I had been dying to...Those were good, weren't they? I had been dying to try those ever since I read Calvin Trillin's "Pepper Chase" essay in his excellent book "Feeding A Yen" (that also has a barbecue chapter). Those peppers might be all you've been thinking about, but he's been obsessing over them for more than a decade. He calls pimientos de padron the world's one great food that's never really been transported to the USA.<BR/><BR/>Also, I heard that Ken Oringer's Toro in Boston currently has them on their menu. (Jed LaBonte's been there and highly recommends the beef tongue.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1501155875501097529.post-71048622279929692862008-09-08T09:31:00.000-04:002008-09-08T09:31:00.000-04:00Yeah, I called the one in Burlington. I also calle...Yeah, I called the one in Burlington. I also called a bunch of local farms.Lakeside Smokerhttps://www.blogger.com/profile/13463407886227747662noreply@blogger.comtag:blogger.com,1999:blog-1501155875501097529.post-76901656102937907932008-09-08T08:06:00.000-04:002008-09-08T08:06:00.000-04:00Did you call Roche Brothers to see if they had tho...Did you call Roche Brothers to see if they had those peppers ?Anonymousnoreply@blogger.com