On Wed, 17 Oct 2007 13:53:52 -0500, zxcvbob >
wrote:

>blake murphy wrote:
>> On Wed, 17 Oct 2007 10:14:19 -0500, zxcvbob >
>> wrote:
>>
>>> Dee Dee wrote:
>>>> I am going to make a 1-whole chicken recipe (that calls for 2 ancho dried
>>>> chilies in making the sauce, but I only have on hand guajillo chilies. It
>>>> also calls for 2 canned chipotle chilies; the only two different chilies in
>>>> this recipe. I don't think the recipe will be hot as it also calls for a
>>>> slice of bread and 1-1/4 cups of peanuts.
>>>>
>>>> I don't feel that substituting the guajillo's are going to make a
>>>> significant difference in this un-tried recipe. Any comments saying I
>>>> shouldn't substitute?
>>>> Thanks.
>>>>
>>>
>>> Don't judge the recipe until you make it with anchos. I like guajillo
>>> peppers, but they are entirely different than ancho peppers.
>>>
>>> Ancho peppers are almost black and have a sweetish taste reminiscent of
>>> good chewing tobacco. They will also provide some thickening. Guajillo
>>> peppers are brick red, a little hotter, and taste about like any other
>>> New Mexico red chiles.
>>
>> bob, if you were to use either variety (dried) in a batch of chili,
>> what would you do?
>>
>> your pal,
>> blake
>
>
>I use both. If I had to use just one, it would be the guajillos but the
>flavor will not be as complex.
>
>Bob

what i meant was, do you rehydrate them, or just chop them up and add
to the chili? about how much for chili with beans with about one
pound of meat? that sort of thing.

your pal,
blake

"blake murphy" > wrote in message
...
> On Wed, 17 Oct 2007 13:53:52 -0500, zxcvbob >
> wrote:
>
>>blake murphy wrote:
>>> On Wed, 17 Oct 2007 10:14:19 -0500, zxcvbob >
>>> wrote:
>>>
>>>> Dee Dee wrote:
>>>>> I am going to make a 1-whole chicken recipe (that calls for 2 ancho
>>>>> dried
>>>>> chilies in making the sauce, but I only have on hand guajillo
>>>>> chilies. It
>>>>> also calls for 2 canned chipotle chilies; the only two different
>>>>> chilies in
>>>>> this recipe. I don't think the recipe will be hot as it also calls
>>>>> for a
>>>>> slice of bread and 1-1/4 cups of peanuts.
>>>>>
>>>>> I don't feel that substituting the guajillo's are going to make a
>>>>> significant difference in this un-tried recipe. Any comments saying I
>>>>> shouldn't substitute?
>>>>> Thanks.
>>>>>
>>>>
>>>> Don't judge the recipe until you make it with anchos. I like guajillo
>>>> peppers, but they are entirely different than ancho peppers.
>>>>
>>>> Ancho peppers are almost black and have a sweetish taste reminiscent of
>>>> good chewing tobacco. They will also provide some thickening.
>>>> Guajillo
>>>> peppers are brick red, a little hotter, and taste about like any other
>>>> New Mexico red chiles.



Regarding the chicken dish:

I decided to not make this dish until I bought some anchos. But the main
reason was after I wrote up my recipe, I saw that the chicken had to be
"SKINNED!" I will just buy later some skinned breasts and thigh meat for
this recipe.

Today I'm making instead: Pollito en cazuela (Stewed whole chicken).
However, I did cut off the legs and wings to get it into the pot to brown.
It is a simpler recipe calling for cinnamon, thyme, oregano, etc.

OB: Stewed chicken, Roasted chestnuts, green beans, romaine salad with
tomatoes.

Dee Dee

blake murphy wrote:
> On Wed, 17 Oct 2007 13:53:52 -0500, zxcvbob >
> wrote:
>
>> blake murphy wrote:
>>> On Wed, 17 Oct 2007 10:14:19 -0500, zxcvbob >
>>> wrote:
>>>
>>>> Dee Dee wrote:
>>>>> I am going to make a 1-whole chicken recipe (that calls for 2 ancho dried
>>>>> chilies in making the sauce, but I only have on hand guajillo chilies. It
>>>>> also calls for 2 canned chipotle chilies; the only two different chilies in
>>>>> this recipe. I don't think the recipe will be hot as it also calls for a
>>>>> slice of bread and 1-1/4 cups of peanuts.
>>>>>
>>>>> I don't feel that substituting the guajillo's are going to make a
>>>>> significant difference in this un-tried recipe. Any comments saying I
>>>>> shouldn't substitute?
>>>>> Thanks.
>>>>>
>>>> Don't judge the recipe until you make it with anchos. I like guajillo
>>>> peppers, but they are entirely different than ancho peppers.
>>>>
>>>> Ancho peppers are almost black and have a sweetish taste reminiscent of
>>>> good chewing tobacco. They will also provide some thickening. Guajillo
>>>> peppers are brick red, a little hotter, and taste about like any other
>>>> New Mexico red chiles.
>>> bob, if you were to use either variety (dried) in a batch of chili,
>>> what would you do?
>>>
>>> your pal,
>>> blake
>>
>> I use both. If I had to use just one, it would be the guajillos but the
>> flavor will not be as complex.
>>
>> Bob
>
> what i meant was, do you rehydrate them, or just chop them up and add
> to the chili? about how much for chili with beans with about one
> pound of meat? that sort of thing.
>
> your pal,
> blake



I remove the stems and most of the seeds, stew the peppers in water
until they plump up and the anchos get tender, then I liquefy them in a
blender with the soaking water. It makes a dark red paste that I add to
the chili.

How many to use for 1 pound of meat? I dunno, probably about 1 large
ancho and 2 or 3 guajillo or New Mexico peppers. Add chili powder later
if you undershoot it. HTH

Bob

On Thu, 18 Oct 2007 13:19:40 -0500, zxcvbob >
wrote:

>blake murphy wrote:
>> On Wed, 17 Oct 2007 13:53:52 -0500, zxcvbob >
>> wrote:
>>
>>> blake murphy wrote:
>>>> On Wed, 17 Oct 2007 10:14:19 -0500, zxcvbob >
>>>> wrote:
>>>>
>>>>> Dee Dee wrote:
>>>>>> I am going to make a 1-whole chicken recipe (that calls for 2 ancho dried
>>>>>> chilies in making the sauce, but I only have on hand guajillo chilies. It
>>>>>> also calls for 2 canned chipotle chilies; the only two different chilies in
>>>>>> this recipe. I don't think the recipe will be hot as it also calls for a
>>>>>> slice of bread and 1-1/4 cups of peanuts.
>>>>>>
>>>>>> I don't feel that substituting the guajillo's are going to make a
>>>>>> significant difference in this un-tried recipe. Any comments saying I
>>>>>> shouldn't substitute?
>>>>>> Thanks.
>>>>>>
>>>>> Don't judge the recipe until you make it with anchos. I like guajillo
>>>>> peppers, but they are entirely different than ancho peppers.
>>>>>
>>>>> Ancho peppers are almost black and have a sweetish taste reminiscent of
>>>>> good chewing tobacco. They will also provide some thickening. Guajillo
>>>>> peppers are brick red, a little hotter, and taste about like any other
>>>>> New Mexico red chiles.
>>>> bob, if you were to use either variety (dried) in a batch of chili,
>>>> what would you do?
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I use both. If I had to use just one, it would be the guajillos but the
>>> flavor will not be as complex.
>>>
>>> Bob
>>
>> what i meant was, do you rehydrate them, or just chop them up and add
>> to the chili? about how much for chili with beans with about one
>> pound of meat? that sort of thing.
>>
>> your pal,
>> blake
>
>
>
>I remove the stems and most of the seeds, stew the peppers in water
>until they plump up and the anchos get tender, then I liquefy them in a
>blender with the soaking water. It makes a dark red paste that I add to
>the chili.
>
>How many to use for 1 pound of meat? I dunno, probably about 1 large
>ancho and 2 or 3 guajillo or New Mexico peppers. Add chili powder later
>if you undershoot it. HTH
>
>Bob

noted and logged. thanks, bob.

your pal,
blake