[CH] Re: Carne Adovada

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• Next message: Andrew Healy: "[CH] Sambal"
• Previous message: Dan Teague: "Re: [CH] Need recipes for salt cod, ham."

Hi again,

Thanks to all that responded to my message! This dish must be very popular.
As usual for a popular dish the recipes was very different from one to
another. Most recipes call for marinated meat but a few use plain meat
without marinating it first. Also some of the recipes says one should cook
the meat in the marinade while others don't.

I got questions about the availability of chiles where I live. The only
American chiles I can get fresh is red Habanero and green Jalapeno.

The most common fresh chiles over here is a large type from Holland. They
are both red and green and are about 3-5 inches long and 1/2-1 inch wide
(looks like the Anaheim chiles you have). The drawback with these is that
the heat varies from one pod to another. Sometimes they are sweet and mild
like bell pepper (called paprika over here) and other times as hot as
Jalapeno or Serrano (which is not hot at all on my scale).

I can also get a tiny variant from Thailand and a long, thin green one from
Turkey.

For the Chile Caribe in the Carne Adovada I will maybe try to use Sambal
Oelek (I'm not sure I got the spelling right) which are purred chiles from
Asia.

Again, thanks to all that responded.

Ole Saether

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