On 2009-01-19, zxcvbob > wrote:

> Instead of using chili powder and paprika, try it sometime using whole
> dried chiles.

Look out! Now you're asking to do some actual cooking. Even the "chili
powder" is bogus, as it's typically a spice mix for gringos consisting of
some ground chile pwdr, grnd cumin, oregano, etc, and not really one type of
ground dried chile pepper. Think Lowry's spice mix.

nb

On Mon, 19 Jan 2009 19:50:04 GMT, notbob > wrote:

>On 2009-01-19, zxcvbob > wrote:
>
>> Instead of using chili powder and paprika, try it sometime using whole
>> dried chiles.
>
>Look out! Now you're asking to do some actual cooking. Even the "chili
>powder" is bogus, as it's typically a spice mix for gringos consisting of
>some ground chile pwdr, grnd cumin, oregano, etc, and not really one type of
>ground dried chile pepper. Think Lowry's spice mix.
>
>nb
True enough. I read that Gebhardt and Pendery both came up with
prepared chili spice blends about 125 years ago for busy moms on the
go.

Actually I rather like Gebhardt's blend. Other than that, I'm an okay
guy.

It's the brands lie McCormick and Mexene, which contain lots of salt,
that get under my skin. Charging spice prices for salt isn't right.
--
modom

ambitious when it comes to fiddling with meat

On 2009-01-19, modom (palindrome guy) > wrote:

> Actually I rather like Gebhardt's blend.

Me also. In fact, at one time, Gebhardt produced an off-the-shelf canned
chili. It was my favorite. I haven't seen it in decades. Now, I prefer
DIY. I can add more cumin or pick which chile powder I want, as it should
be.

nb

notbob wrote:
> On 2009-01-19, modom (palindrome guy) > wrote:
>
>> Actually I rather like Gebhardt's blend.
>
> Me also. In fact, at one time, Gebhardt produced an off-the-shelf canned
> chili. It was my favorite. I haven't seen it in decades. Now, I prefer
> DIY. I can add more cumin or pick which chile powder I want, as it should
> be.
>
> nb



Cascabel chiles are interesting and make good chili if you can find
them. But they have tough skins, so you need to strain them out (or
powder the chiles before you use 'em) I gruesome in my garden a few
years ago. They look like big cherry peppers.

Another good one that I've just discovered at the Mexican grocery is
called "Pulla" (or "Puya".) They are like guajillos but a little
smaller and more pungent.

Bob

On 2009-01-21, zxcvbob > wrote:

> Cascabel chiles are interesting....

I'll try them.

> ...........I gruesome in my garden....

Why do I now that's not a mistake.

nb