Party Time coming for 700 !!
OFF TOPIC discussions
Ok John. You've gotten the start of an American culinary vocabulary now that we've cleared up Garbanzos for you. You also know that Anchos are dried Poblano peppers, both of which have more flavor but almost no more heat than an ordinary bell pepper. And a Chipotle is a ripe and smoked (not grilled as someone said) Jalapeo pepper. Oh yes - and Wax beans are like green beans but more subtle flavor, and they are sometimes called string beans or butter beans.Pepper have confusing names because they change name often, when dried - like Poblano/Ancho and jalapeo/chipotle. Poblanos/Anchos are very mild - often hardly warmer than a green or red bell pepper. Another mild dried pepper is the Chile Negro and Chile Mulatto. Soaking a dried pepper for 20 minutes in warm water brings them back to life. Chipotles are definately spicy. You quite often find them canned "en adobo sauce" which is a decidedly spicy tomato sauce.Here's one you may or may not know - the salad green you call Rocket we call Arugula! Took me forever to figure out what Jamie Oliver was nattering on about!The UK and the US - two countries divided by a common language!
After a while you may get good at transposing tunes to better places on your rebec. Try out centering a tune so that the tonic note falls on an open string...that helps me often. i play alone so I don't have to worry so much about what key im in.