RE: [CH] Aleppo pepper?
John Sphar (chilehead@pacbell.net)
Fri, 16 Mar 2007 21:25:13 -0700
When you mentioned the paprika it reminds me that I bought some pimiento de
espelette from Whole Foods a couple weeks ago, 1/2 oz. for 8.00. I found a
recipe for Basque chicken with Espelette Piperade on the fiery-foods site.
Mainly chicken, bells, onions, tomatoes, garlic, the chile powder and a bit
of thyme. It was VERY good with a completely delicious, moderate heat. The
powder is not molido but somewhat coarse. Another very red dish!
John
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Alex Silbajoris
Sent: Friday, March 16, 2007 6:25 PM
To: chile-heads@globalgarden.com
Subject: Re: [CH] Aleppo pepper?
>From: Cameron Begg <PheasantPlucker@columbus.rr.com>
>I found it to insipid to be of much use in our kitchen. I suggest the dry,
>powder and snort route.
Oh, come on! At least acknowledge that it's robust in its mediocrity!
Seriously, it does have a rich flavor. I think I'll try something like a
chicken paprikash with thighs and this pepper flake, see what I get.
It will certainly be RED anyway heh
- A
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