Re: [CH] chile powder
Captain Apathy (captappy@yahoo.com)
Tue, 19 Nov 2002 03:22:22 -0800 (PST)
Please don't. Chili powders are for those other* people, not for one who would
dry his own chiles. Bag those pods intact. Add your spices to your dish as you
prepare it. (Never utter phrases like "dehydrated onion", I beg you)
AFAICT dried chiles don't blend flavors anyway; you can mix powdered chiles 3
weeks beforehand or right-this-second and the taste will be the same. Maybe
it's just me.
http://www.globalgarden.com/Chile-Heads/Archives/vol.2/1860.html
http://www.globalgarden.com/Chile-Heads/Archives/vol.19990601/3514.html
http://www.globalgarden.com/Chile-Heads/Archives/vol.200011/3718.html
(I like Jeff's approach but it's low on the numex types)
Hope this helps.
---
*you know, those people. Them. (And competition chili cooks knowing
repeatability is the key, not boat-rocking.)
--- Nels Peterson family <npkp4jp@polarcomm.com> wrote:
>
> Help--
>
> I have 8 racks of peppers drying -- mostly anaheim type chiles. I hang the
> plants in the garage till they pods ripen and then seed them and dry the
> pods. I have just ground them in the past, it makes a good seasoning, but
> I'd like to make something like commercial chile powder. Any recipes or
> wild ideas would be appreciated. Last year I ground the chiles, and a few
> cayennes to give it some more heat. Made good seasoning for chili and
> tex-mex cooking. Too hot for some, not hot enough for others.
>
> Thanks in advance for your help.
>
> Nels in ND
>
=====
--
And a bearded lady said to me: "If you
start your raving and your misbehaving,
you'll be sorry."
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