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

MG wrote:
> 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
>
>
Chili powder in the US is a mix of chiles and other spices and is used
to season, TA DA, chili con carne and sometimes other dishes. It is not
so hot that a half cup could be used in a recipe. HTH

George

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.
-------------------------------------------

George Shirley > wrote in
:

> MG wrote:
>> 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...936_30976,00.h
>> tml
>>
>> 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
>>
>>
> Chili powder in the US is a mix of chiles and other spices and is used
> to season, TA DA, chili con carne and sometimes other dishes. It is
> not so hot that a half cup could be used in a recipe. HTH
>
> George
>

Every manufacturer of chili powder has a differing heat level or sells
mild, medium or hot chili powder as it is a spice blend. Same as
different curry brands taste different.

Chili powder and chile powder are different.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Sun, 9 Mar 2008 12:05:47 -0500, "readandpostrosie"
> wrote:

>
>>
>> --
>> Wayne Boatwright
>> -------------------------------------------
>> Sunday, 03(III)/09(IX)/08(MMVIII)
>> -------------------------------------------
>> Countdown till Memorial Day
>> 11wks 14hrs 10mins
>
>
>SPRING is march 20th this year!
>
As it is every leap year. That's me, an official Spring Chicken.

--
See return address to reply by email
remove the smile first

"MG" > wrote in message
...
> 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

There are different types of it even here in the US. I once bought some
called Chilli Powder. It tastes horrible. It became obvious upon further
reading that it is Indian or Middle Eastern in nature. Won't work at all in
Mexican food.

George Shirley wrote:
> MG wrote:
>> 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
>>
>>
>>
>> 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
>>
> Chili powder in the US is a mix of chiles and other spices and is used
> to season, TA DA, chili con carne and sometimes other dishes. It is not
> so hot that a half cup could be used in a recipe. HTH
>
> George


There are as many variations of chile powder and as many
levels of heat
as there are brand names.

Puester wrote:
> George Shirley wrote:
>> MG wrote:
>>> 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
>>>
>>>
>>>
>>> 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
>>>
>> Chili powder in the US is a mix of chiles and other spices and is used
>> to season, TA DA, chili con carne and sometimes other dishes. It is
>> not so hot that a half cup could be used in a recipe. HTH
>>
>> George
>
>
> There are as many variations of chile powder and as many levels of heat
> as there are brand names.
For us Texians there's only one brand name - Gebhardt, the national
chili powder of Texas.

"George Shirley" > wrote :

> For us Texians there's only one brand name - Gebhardt, the national chili
> powder of Texas.

hahaha! Texas has a National Chil Powder??

"MG" > wrote in message
...
> 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


There are many kinds, ranging from sweet to hot. Still, I don't use that
much in a recipe unless it is perhaps a large pot of chili or maybe a
enchilada sauce. It would tend to make the dish very dark in color, that's
for sure.

Paul

On 2008-03-10, Blinky the Shark > wrote:

> With a what...Germanic name? That's the part I like.

Texas was heavily settled by German immigrants. Who do you think taught
those hillbillies how to bbq?

nb

"Blinky the Shark" > wrote in message
news
> cybercat wrote:
>
>>
>> "George Shirley" > wrote :
>>
>>> For us Texians there's only one brand name - Gebhardt, the national
>>> chili
>>> powder of Texas.
>>
>> hahaha! Texas has a National Chil Powder??
>
> With a what...Germanic name? That's the part I like.
>

When I lived in Texas, it was striking how many antiques in the shops were
of German and not English origin. There were apparently lots of German
settlers there. That learned to make CHILI, hahaha! (The German food I have
had has got tobe the most nauseating food ever. In Munich, and in German
restaurants in the US.) Ughh. But I digress!

cyberDUH blabbles:

> "George Shirley" > wrote :
>
> > For us Texians there's only one brand name - Gebhardt, the national
chili
> > powder of Texas.
>
> hahaha! Texas has a National Chil Powder??


Texas *was* a sovereign and independent republic from 1836 - 1845,
cyberIGNORANT...


--
Best
Greg

cybercat wrote:

>
> "George Shirley" > wrote :
>
>> For us Texians there's only one brand name - Gebhardt, the national chili
>> powder of Texas.
>
> hahaha! Texas has a National Chil Powder??

With a what...Germanic name? That's the part I like.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Blinky the Shark wrote:
> cybercat wrote:
>
>> "George Shirley" > wrote :
>>
>>> For us Texians there's only one brand name - Gebhardt, the national chili
>>> powder of Texas.
>> hahaha! Texas has a National Chil Powder??
>
> With a what...Germanic name? That's the part I like.
>
>
Lots of Czechs, German's, Mexicans, etc in Texas. The three main
languages are English, Spanish, and Czech. Big influx in the Nineteenth
century of Czechs and German's.

George Shirley wrote:
> Puester wrote:
>>
>>
>> There are as many variations of chile powder and as many levels of heat
>> as there are brand names.


> For us Texians there's only one brand name - Gebhardt, the national
> chili powder of Texas.


I have that at home usually but it's not always easy to
find. Penzey's is
not bad and there's some New Mexican brand I've used also.

Once you put in the other ingredients (jalapenos or smoked
Hatch chilis, cumin, cayenne, celery seed, Mexican oregano,
onions, garlic and I can't remember what-all else) the
actual chili powder kind of gets lost.

gloria p

Blinky the Shark wrote:
> cybercat wrote:
>
>> "George Shirley" > wrote :
>>
>>> For us Texians there's only one brand name - Gebhardt, the national chili
>>> powder of Texas.
>> hahaha! Texas has a National Chil Powder??
>
> With a what...Germanic name? That's the part I like.
>
>


Certainly you don't think everyone in Texas is named Bush,
do you, or a Hispanic last name?

gloria p

On Sun, 09 Mar 2008 17:54:50 -0500, George Shirley
> wrote:

>For us Texians there's only one brand name - Gebhardt, the national
>chili powder of Texas.

Gebhart is good, so is Grandma's.

--
See return address to reply by email
remove the smile first

notbob wrote:

> On 2008-03-10, Blinky the Shark > wrote:
>
>> With a what...Germanic name? That's the part I like.
>
> Texas was heavily settled by German immigrants. Who do you think taught
> those hillbillies how to bbq?

Q has Teutonic origins? Whuh?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

cybercat wrote:

>
> "Blinky the Shark" > wrote in message
> news
>> cybercat wrote:
>>
>>>
>>> "George Shirley" > wrote :
>>>
>>>> For us Texians there's only one brand name - Gebhardt, the national
>>>> chili
>>>> powder of Texas.
>>>
>>> hahaha! Texas has a National Chil Powder??
>>
>> With a what...Germanic name? That's the part I like.
>>
>
> When I lived in Texas, it was striking how many antiques in the shops were
> of German and not English origin. There were apparently lots of German
> settlers there. That learned to make CHILI, hahaha! (The German food I have
> had has got tobe the most nauseating food ever. In Munich, and in German
> restaurants in the US.) Ughh. But I digress!

I had no idea that there was much of a Germanic segment down there. I'll
be hog tied!

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

George Shirley wrote:

> Blinky the Shark wrote:
>> cybercat wrote:
>>
>>> "George Shirley" > wrote :
>>>
>>>> For us Texians there's only one brand name - Gebhardt, the national chili
>>>> powder of Texas.
>>> hahaha! Texas has a National Chil Powder??
>>
>> With a what...Germanic name? That's the part I like.
>>
>>
> Lots of Czechs, German's, Mexicans, etc in Texas. The three main
> languages are English, Spanish, and Czech. Big influx in the Nineteenth
> century of Czechs and German's.

Y'know, I think the Mexicans there are pretty much common knowledge.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Puester wrote:

> Blinky the Shark wrote:
>> cybercat wrote:
>>
>>> "George Shirley" > wrote :
>>>
>>>> For us Texians there's only one brand name - Gebhardt, the national chili
>>>> powder of Texas.
>>> hahaha! Texas has a National Chil Powder??
>>
>> With a what...Germanic name? That's the part I like.
>
> Certainly you don't think everyone in Texas is named Bush,
> do you, or a Hispanic last name?

No, I don't.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"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

"Paul M. Cook" > wrote in message
news:Nb_Aj.2696$HA3.1106@trnddc02...
>
> "MG" > wrote in message
> ...
>> 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
>
>
> There are many kinds, ranging from sweet to hot. Still, I don't use that
> much in a recipe unless it is perhaps a large pot of chili or maybe a
> enchilada sauce. It would tend to make the dish very dark in color,
> that's for sure.
>
> Paul
>
>

thanks Paul, yes the soup did look quite dark

On Sun 09 Mar 2008 11:49:16p, MG told us...

>
> "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...36_30976,00.ht
>>> ml
>>>
>>> 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
>

You're welcome. If you look at spice purveyors on the web, most will list
the ingredients they include in the "chili poweder". There are a lot of
variations, but most seem to share ground chilie peppers, ground cumin,
granulated garlic, Mexican oregano, and often ground coriander. Some
blends contain more spices, such as allspice, cloves, etc.



--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/10(X)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
10wks 6dys 15hrs
-------------------------------------------
Physics and law enforcement: If it
weren't for them, I'd be unstoppable.
-------------------------------------------

On Sun, 09 Mar 2008 20:19:48 -0800, Blinky the Shark
> wrote:

>George Shirley wrote:
>
>> Blinky the Shark wrote:
>>> cybercat wrote:
>>>
>>>> "George Shirley" > wrote :
>>>>
>>>>> For us Texians there's only one brand name - Gebhardt, the national chili
>>>>> powder of Texas.
>>>> hahaha! Texas has a National Chil Powder??
>>>
>>> With a what...Germanic name? That's the part I like.
>>>
>>>
>> Lots of Czechs, German's, Mexicans, etc in Texas. The three main
>> languages are English, Spanish, and Czech. Big influx in the Nineteenth
>> century of Czechs and German's.
>
>Y'know, I think the Mexicans there are pretty much common knowledge.

hah! they're just heavily made-up germans. jawohl, josé!

your pal,
blake

On Mon, 10 Mar 2008 06:49:16 GMT, "MG" > wrote:

>
>"Wayne Boatwright" > wrote in message
73.184...

>> 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
>
>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
>

if you google 'homemade chili powder,' you'll get pointers to many
recipes.

your pal,
blake

"Wayne Boatwright" > ha scritto nel
messaggio 3.184...
> On Sun 09 Mar 2008 11:49:16p, 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...36_30976,00.ht
>>>> ml

>>> 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.

Chile powder doesn't exist in Italy, so I Googled for homemade and make my
own, but without salt or garlic in it. I love chile now. I am fortunate in
having friends from places where you can buy the various chillis and they
bring them to me. Otherwise, Italian chillis are pretty much just hot, not
tasty.
--
http://www.judithgreenwood.com

MG wrote:
>
> 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

Try this:

* 1 teaspoon paprika
* 2 teaspoons ground cumin
* 1 teaspoon cayenne pepper
* 1 teaspoon oregano
* 2 teaspoons garlic powder

Mix well and use as chili powder -- but only use half of the amount to
start with and then add more to taste after at least half an hour of
simmering, because many commercial chili powders have an ENORMOUS amount
of salt in them.

blake murphy wrote:

> On Sun, 09 Mar 2008 20:19:48 -0800, Blinky the Shark
> > wrote:
>
>>George Shirley wrote:
>>
>>> Blinky the Shark wrote:
>>>> cybercat wrote:
>>>>
>>>>> "George Shirley" > wrote :
>>>>>
>>>>>> For us Texians there's only one brand name - Gebhardt, the national chili
>>>>>> powder of Texas.
>>>>> hahaha! Texas has a National Chil Powder??
>>>>
>>>> With a what...Germanic name? That's the part I like.
>>>>
>>>>
>>> Lots of Czechs, German's, Mexicans, etc in Texas. The three main
>>> languages are English, Spanish, and Czech. Big influx in the Nineteenth
>>> century of Czechs and German's.
>>
>>Y'know, I think the Mexicans there are pretty much common knowledge.
>
> hah! they're just heavily made-up germans. jawohl, josé!

ACHTUNG! PISO MOJADO!

http://tinyurl.com/2dysud (everhthing-safe)


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

"Samantha Hill - take out TRASH to reply" >
wrote in message ...
> MG wrote:
>>
>> 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
>
> Try this:
>
> * 1 teaspoon paprika
> * 2 teaspoons ground cumin
> * 1 teaspoon cayenne pepper
> * 1 teaspoon oregano
> * 2 teaspoons garlic powder
>
> Mix well and use as chili powder -- but only use half of the amount to
> start with and then add more to taste after at least half an hour of
> simmering, because many commercial chili powders have an ENORMOUS amount
> of salt in them.

thanks everyone, for the recipes, links and advice, it's much appreciated

"Giusi" > wrote in
:

> Chile powder doesn't exist in Italy, so I Googled for homemade
> and make my own, but without salt or garlic in it. I love
> chile now. I am fortunate in having friends from places where
> you can buy the various chillis and they bring them to me.
> Otherwise, Italian chillis are pretty much just hot, not
> tasty.

What ingrediants and amounts if you can list please.

Thank you

"sandi" > ha scritto nel messaggio
...
> "Giusi" > wrote in
> :
>
>> Chile powder doesn't exist in Italy, so I Googled for homemade
>> and make my own, but without salt or garlic in it. I love
>> chile now. I am fortunate in having friends from places where
>> you can buy the various chillis and they bring them to me.
>> Otherwise, Italian chillis are pretty much just hot, not
>> tasty.
>
> What ingrediants and amounts if you can list please.
>
> Thank you

2 ounces dried ancho chiles

4 ounces dried red New Mexican chiles

1 ounce dried chile de Arbol -- to add some heat

6 tablespoons cumin seeds -- toasted and ground

4 tablespoons ground Mexican oregano -- substitute another kind only if you
absolutely have to

4 tablespoons hot Hungarian paprika

The chiles should be toasted before grinding. There are two ways to go about
this. The method I use is to toast the chiles a few at a time on a hot cast
iron griddle for about 1 minute, turning frequently until they soften and
are lightly toasted. Be careful not to let the chiles burn, or they will
have a bitter taste. Or roast in the oven at 300°F.

When the chiles are cool, break them into pieces and grind into a fine
powder using a spice grinder or coffee mill. Add the rest of the ingredients
and mix well. Store in a jar.

I don't always have the exact chillis listed and freely substitute. It
keeps very well in a jar in the cupboard. I can't attribute the recipe
although I did get it off a blog about cooking with chilis.

"Giusi" > wrote in
:

> "sandi" > ha scritto nel messaggio
> ...
>> "Giusi" > wrote in
>> :
>>
>>> Chile powder doesn't exist in Italy, so I Googled for
>>> homemade and make my own, but without salt or garlic in it.
>>> I love chile now. I am fortunate in having friends from
>>> places where you can buy the various chillis and they bring
>>> them to me. Otherwise, Italian chillis are pretty much just
>>> hot, not tasty.
>>
>> What ingrediants and amounts if you can list please.
>>
>> Thank you
>
> 2 ounces dried ancho chiles
>
> 4 ounces dried red New Mexican chiles
>
> 1 ounce dried chile de Arbol -- to add some heat
>
> 6 tablespoons cumin seeds -- toasted and ground
>
> 4 tablespoons ground Mexican oregano -- substitute another
> kind only if you absolutely have to
>
> 4 tablespoons hot Hungarian paprika
>
> The chiles should be toasted before grinding. There are two
> ways to go about this. The method I use is to toast the chiles
> a few at a time on a hot cast iron griddle for about 1 minute,
> turning frequently until they soften and are lightly toasted.
> Be careful not to let the chiles burn, or they will have a
> bitter taste. Or roast in the oven at 300°F.
>
> When the chiles are cool, break them into pieces and grind
> into a fine powder using a spice grinder or coffee mill. Add
> the rest of the ingredients and mix well. Store in a jar.
>
> I don't always have the exact chillis listed and freely
> substitute. It keeps very well in a jar in the cupboard. I
> can't attribute the recipe although I did get it off a blog
> about cooking with chilis.

Sounds wonderful.

Thank you Giusi! :-)

On Mar 9, 8:08*pm, "cybercat" > wrote:
>(The German food I have
> had has got tobe the most nauseating food ever. In Munich, and in German
> restaurants in the US.) Ughh. But I digress!

Please digress. What was nauseating about it? I'll admit I wouldn't
want
to eat German food exclusively, but once in a while I like a little
wurst
and spaetzle.

Cindy Hamilton

On Mar 9, 12:25 pm, "MG" > wrote:
> 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 & whitehttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30976,00....
>
> 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

Chili powder is made from dried chili peppers and can be made from
mild chilis. I make my own chili powder and I leave most of the heat
out. Since this is a recipe for a spicy bean soup 1/2 a cup of mild
chili powder might not be too much. You can control teh heat with
powder cayenne pepper.

Giusi > wrote:

>The chiles should be toasted before grinding. There are two ways to go about
>this. The method I use is to toast the chiles a few at a time on a hot cast
>iron griddle for about 1 minute, turning frequently until they soften and
>are lightly toasted. Be careful not to let the chiles burn, or they will
>have a bitter taste. Or roast in the oven at 300°F.

An important additional detail here is that is is easier to
de-stem and de-seed the chilis before toasting them rather
than afterwards.

Personally I believe in the western U.S. "chili powder" almost
always means ground toasted chilis, as opposed to a combination
spice. A half cup is reasonably necessary to make a good-size batch
of enchiladas.

Steve

On Sun, 09 Mar 2008 16:25:01 GMT, "MG" > wrote:

>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

The Badia 'chili powder' I buy is actually a mix of spices that make
up the chili flavour, and it's very low in heat. It's got onion
powder, garlic powder etc in it and not a lot of actual chili. You use
that for flavour and then add hotsauce or cayenne etc for heat. So it
would be possible to use a large amount in one recipe - I still
wouldn't though!

George Shirley > wrote:
>
> For us Texians there's only one brand name - Gebhardt, the national
> chili powder of Texas.

Chuckle. And of course just like all of the Texans I've met
have agreed on everything, everyone in Texas agrees on
that point as well.

That and the national brand of beer is Shiner Bock. ;^)