On Sat, 27 Sep 2008 19:53:53 GMT, Saerah Gray >
wrote:

>koko > fnord
:
>
>> On Sat, 27 Sep 2008 13:27:44 GMT, Saerah Gray >
>> wrote:
>>
>>>
>>>I have not used these in a long, long time. These aren't *that* hot,
>>>right? (I am also using a minced fresh poblano. I think it is my
>>>favorite chile pepper!) I am making enchiladas later, and I am using
>>>them for the sauce. (koko's recently posted recipe)
>>>
>>>Ellie likes spicy things, but not things that are really spicy. Will
>>>the cooking gods hate me if I end up adding some tomatoes to make it
>>>milder if it ends up spicier than she'll like?
>>
>> The ancho chili is a dried poblano and is a mild chili.
>> http://www.foodsubs.com/Chiledry.html
>>
>
>Yeah, I knew it was a dried poblano; I just ddidn't know how spicy the
>dried ones were (dumb, I know)
>
No, not in the least. I thought they were mild but I still had to look
it up. You got me wondering if I remembered right.

>> I've heard of tomato products being used in enchilada sauce and as far
>> as I know everyone's lived to tell about it. ;-)
>>
>
>The sauce is made. It is tres awesome (I ended up using a can of
>tomatoes, but that made it a red sauce instead of a brown one :>)

Great as long as it was tasty, that's all that matters.


>> Please give Ellie a big hug and kiss from me.
>> Maybe her leotard fell behind the dresser.
>
>
>I still couldn't find it. Oh well, now she has a pink one. She's happy
>

Oh, how you bring back memories of when I was raising my daughter
alone.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/26