[CH] Re: Heat
Karen (kaheinen@bellsouth.net)
Thu, 6 Sep 2001 23:59:33 -0400
Chad,
I'll have to try your recommendations, sounds great! Thanks, I tend to use
cayennes also, great flavor and I grow Charleston Cayennes. I'll try the New
mex ones also, what varietes do you recommend?
The most incredible smell is a large jar holding all the dried chiles!
Karen
> I then add a bunch of crushed dried new mexicans. Lots of them. Lots.
> They tend to provide the base chile flavor. For a little heat, I add just
> a couple of habs. I don't like their fruitiness very much in my chile, so
> I only add a couple. Then, to round off the burn a bit (there is a
missing
> bit - that little bit right behind the tip of your tounge has thus far
been
> ignored), I add cayenne powder. I like to grind dried cayennes in a
> little coffee grinder right before I add them. Otherwise, I find myself
> using a lot of supermarket canned cayenne powder, and the flavor still
> isn't as good. But, the best thing I've found about cayenne is that it
> tends to unify flavors. I even use a bit in my non-spicy dishes, like
> sausage gravy for bisquits and gravy. Definately not a spicy dish, but
> adding the cayenne serves to unify the flavors.
>
>
> Chad Gard, CTS KB9WXQ