I live in a suburb of NYC with a sizable Italian-American population. I've been hearing the term "long hots" more & more lately. I've seen them @ the supermarket, usually next to the fatter Cubanelle Peppers (AKA: Italian Frying Peppers)and probably have eaten them roaster in an antipasto once or twice. They are especially popular now in Italian cold sandwiches. What can you tell me about cooking/eating them? Thanks!