"Wayne Boatwright" > wrote in message
3.184...
> On Sun 09 Mar 2008 09:25:01a, MG told us...
>
>> ok, saw this recipe being made on Giada's show Everyday Italian, and was
>> sure I had misheard the use of half a cup of chili powder added to the
>> recipe
>>
>> nope, here it is in black & white
>> http://www.foodnetwork.com/food/reci..._30976,00.html
>>
>> now, here's the confusion...in Aus, chili powder is the used by the half
>> a teaspoon-ful (well, maybe more lol, but according to taste) ie it's
>> the "hot" red powdered stuff
>>
>> never have I seen the use of half a cup in a single recipe...so, my
>> question to you is, is the "chili powder" used in this recipe, a mix of
>> chili powder and something else, causing it to bulk out?
>>
>> Or is the term chili powder a more generic term in the US, and it's not
>> a product which produces much heat in a dish
>>
>> TIA
>>
>> MG
>>
>>
>>
>
> In the US we usually make a distinction between "chili powder" and "ground
> chilies".
>
> Chili powder is a somewhat generic term for a blend of spices that
> typically may include sweet ancho chile pepper, cumin, garlic, powdered
> Mexican oregano, and red pepper. Various amound of cayenne pepper may be
> included which will vary the hotness of any particular blend.
>
> OTOH, ground chilies are just that, ground up chile peppers. They can
> range from somewhat mild to intensely hot, depending on the type of
> pepper.
>
> --
> Wayne Boatwright
> -------------------------------------------
> Sunday, 03(III)/09(IX)/08(MMVIII)
> -------------------------------------------
> Countdown till Memorial Day
> 11wks 14hrs 10mins
> -------------------------------------------
> Positing infinity, the rest is easy.
> -------------------------------------------
>
>

thanks Wayne, yes, chili powder = ground chili here, that's why I had the
"what the...?" reaction to the half cup thing


I'm really not sure if I've seen chili powder here, as discussed in this
thread...seen lots of rubs, cajun mix etc but they're all fairly high in the
heat stakes, nothing like what appears to be the same as US chili powder

will just have to keep looking <s> or make something up