We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?

Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.

On 6/23/2013 2:56 PM, Kalmia wrote:
> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>
Sorry to hear that, perhaps smoked paprika or a dash of tabasco?

Or alternately if any kind of red or chile pepper bothers you I'd
consider using white pepper, it's got some heat, but not the same as
chile peppers.

On Sunday, June 23, 2013 5:04:13 PM UTC-4, casa bona wrote:
> On 6/23/2013 2:56 PM, Kalmia wrote:
>
> > We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> >
>
> > Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>
> >
>
> Sorry to hear that, perhaps smoked paprika or a dash of tabasco?

Ha - we've been on the same big bottle of Tabasco since 2011 -

On 6/23/2013 4:52 PM, Kalmia wrote:
> On Sunday, June 23, 2013 5:04:13 PM UTC-4, casa bona wrote:
>> On 6/23/2013 2:56 PM, Kalmia wrote:
>>
>>> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>>
>>>
>>
>>> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>>
>>>
>>
>> Sorry to hear that, perhaps smoked paprika or a dash of tabasco?
>
> Ha - we've been on the same big bottle of Tabasco since 2011 -
>
Ok then, that's some vintage hot sauce ;-)

On Sunday, June 23, 2013 8:23:38 PM UTC-4, casa bona wrote:
> On 6/23/2013 4:52 PM, Kalmia wrote:
>
> > On Sunday, June 23, 2013 5:04:13 PM UTC-4, casa bona wrote:
>
> >> On 6/23/2013 2:56 PM, Kalmia wrote:
>
> >>
>
> >>> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> >>
>
> >>>
>
> >>
>
> >>> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>
> >>
>
> >>>
>
> >>
>
> >> Sorry to hear that, perhaps smoked paprika or a dash of tabasco?
>
> >
>
> > Ha - we've been on the same big bottle of Tabasco since 2011 -
>
> >
>
> Ok then, that's some vintage hot sauce ;-)

Ha- I have stuff older than THAT. A friend brought about 7 bottles of various hot sauces in 2009. Still have one unopened.

On 6/23/2013 8:59 PM, Kalmia wrote:
> On Sunday, June 23, 2013 8:23:38 PM UTC-4, casa bona wrote:
>> On 6/23/2013 4:52 PM, Kalmia wrote:
>>
>>> On Sunday, June 23, 2013 5:04:13 PM UTC-4, casa bona wrote:
>>
>>>> On 6/23/2013 2:56 PM, Kalmia wrote:
>>
>>>>
>>
>>>>> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>>
>>>>
>>
>>>>>
>>
>>>>
>>
>>>>> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>>
>>>>
>>
>>>>>
>>
>>>>
>>
>>>> Sorry to hear that, perhaps smoked paprika or a dash of tabasco?
>>
>>>
>>
>>> Ha - we've been on the same big bottle of Tabasco since 2011 -
>>
>>>
>>
>> Ok then, that's some vintage hot sauce ;-)
>
> Ha- I have stuff older than THAT. A friend brought about 7 bottles of various hot sauces in 2009. Still have one unopened.
>
If you don't like it, don't use it. How difficult is it?

Jill

On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
> wrote:

> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.


--
Food is an important part of a balanced diet.

On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
> wrote:

> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.

If you're talking about the mix, I guess that the first thing you need
to do is isolate what flavor component is that you don't like... could
it be the cumin?



--
Food is an important part of a balanced diet.

On 6/23/2013 4:56 PM, Kalmia wrote:
> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>
I don't know what "this" is but it could be cumin and thus you might use
a small amount of unmixed cayenne pepper. Just a suggestion; I don't
have any problems myself.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

James Silverton wrote:
> On 6/23/2013 4:56 PM, Kalmia wrote:
>> We can't stand the presence of this in any recipe - I have been just
>> omitting it, but is there something similar I could use to enhance the
>> dish?
>>
>> Even if I use two GRAINS of the stuff, we can still detect it, so
>> reduction is not an option.
>>
> I don't know what "this" is but it could be cumin and thus you might use
> a small amount of unmixed cayenne pepper. Just a suggestion; I don't
> have any problems myself.
>
If the problem is cumin, one could also try just using anchos. Or
anchos mixed with something else to taste. I like chipotles.

--
Jean B.

On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
> wrote:

>We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
>Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.

What do you consider chili powder? If it is a commercial mix rather
than a single pepper dried and ground, try to figure out what it is
you don't like. Cumin, oregano, garlic, the peppers themselves?
If it is the mix, you can eliminate what you don't like and season
with the remaining spices.
Janet US

On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> >We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> >
>
> >Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>
>
>
> What do you consider chili powder? If it is a commercial mix rather
>
> than a single pepper dried and ground, try to figure out what it is
>
> you don't like. Cumin, oregano, garlic, the peppers themselves?
>
> If it is the mix, you can eliminate what you don't like and season
>
> with the remaining spices.
>
> Janet US

It's the stuff they label as chili powder. I have no idea what's in it - I always thought it was just one type of chili pepper, ground.
I don't mind cumin at all. But many recipes call for it AND chili powder. So, I didn't think that chili powder was any sort of a blend.

On 6/23/2013 4:54 PM, Kalmia wrote:
> On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
>> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>>
>> > wrote:
>>
>>
>>
>>> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>>
>>>
>>
>>> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>>
>>
>>
>> What do you consider chili powder? If it is a commercial mix rather
>>
>> than a single pepper dried and ground, try to figure out what it is
>>
>> you don't like. Cumin, oregano, garlic, the peppers themselves?
>>
>> If it is the mix, you can eliminate what you don't like and season
>>
>> with the remaining spices.
>>
>> Janet US
>
> It's the stuff they label as chili powder. I have no idea what's in it - I always thought it was just one type of chili pepper, ground.
> I don't mind cumin at all. But many recipes call for it AND chili powder. So, I didn't think that chili powder was any sort of a blend.
>

The "chili" powder, spelled with a single is indeed that, ground red chili.

With 2 l's it becomes chilli mix, a blend of ingredients.

"casa bona" > wrote in message
...
> On 6/23/2013 4:54 PM, Kalmia wrote:
>> On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
>>> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>>>
>>> > wrote:
>>>
>>>
>>>
>>>> We can't stand the presence of this in any recipe - I have been just
>>>> omitting it, but is there something similar I could use to enhance the
>>>> dish?
>>>
>>>>
>>>
>>>> Even if I use two GRAINS of the stuff, we can still detect it, so
>>>> reduction is not an option.
>>>
>>>
>>>
>>> What do you consider chili powder? If it is a commercial mix rather
>>>
>>> than a single pepper dried and ground, try to figure out what it is
>>>
>>> you don't like. Cumin, oregano, garlic, the peppers themselves?
>>>
>>> If it is the mix, you can eliminate what you don't like and season
>>>
>>> with the remaining spices.
>>>
>>> Janet US
>>
>> It's the stuff they label as chili powder. I have no idea what's in it -
>> I always thought it was just one type of chili pepper, ground.
>> I don't mind cumin at all. But many recipes call for it AND chili
>> powder. So, I didn't think that chili powder was any sort of a blend.
>>
>
> The "chili" powder, spelled with a single is indeed that, ground red
> chili.
>
> With 2 l's it becomes chilli mix, a blend of ingredients.

Nope. That's just wrong. I just posted about this a few months ago.

http://southernfood.about.com/od/sea...r/bl30420j.htm

http://www.bonappetit.com/tipstools/...1/chili_powder

On 6/23/2013 7:44 PM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> On 6/23/2013 4:54 PM, Kalmia wrote:
>>> On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
>>>> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>>>>
>>>> > wrote:
>>>>
>>>>
>>>>
>>>>> We can't stand the presence of this in any recipe - I have been just
>>>>> omitting it, but is there something similar I could use to enhance the
>>>>> dish?
>>>>
>>>>>
>>>>
>>>>> Even if I use two GRAINS of the stuff, we can still detect it, so
>>>>> reduction is not an option.
>>>>
>>>>
>>>>
>>>> What do you consider chili powder? If it is a commercial mix rather
>>>>
>>>> than a single pepper dried and ground, try to figure out what it is
>>>>
>>>> you don't like. Cumin, oregano, garlic, the peppers themselves?
>>>>
>>>> If it is the mix, you can eliminate what you don't like and season
>>>>
>>>> with the remaining spices.
>>>>
>>>> Janet US
>>>
>>> It's the stuff they label as chili powder. I have no idea what's in it -
>>> I always thought it was just one type of chili pepper, ground.
>>> I don't mind cumin at all. But many recipes call for it AND chili
>>> powder. So, I didn't think that chili powder was any sort of a blend.
>>>
>>
>> The "chili" powder, spelled with a single is indeed that, ground red
>> chili.
>>
>> With 2 l's it becomes chilli mix, a blend of ingredients.
>
> Nope. That's just wrong. I just posted about this a few months ago.
>
> http://southernfood.about.com/od/sea...r/bl30420j.htm
>
> http://www.bonappetit.com/tipstools/...1/chili_powder
>
>

What, southerners usurping our cusine?

Shameful!

http://www.purcellmountainfarms.com/...e%20Powder.htm

It begins and ends right here.

http://www.madeinnewmexico.com/hatchchilepowder.html

On Sun, 23 Jun 2013 15:54:32 -0700 (PDT), Kalmia
> wrote:

>On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
>> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>>
>> > wrote:
>>
>>
>>
>> >We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>>
>> >
>>
>> >Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>>
>>
>>
>> What do you consider chili powder? If it is a commercial mix rather
>>
>> than a single pepper dried and ground, try to figure out what it is
>>
>> you don't like. Cumin, oregano, garlic, the peppers themselves?
>>
>> If it is the mix, you can eliminate what you don't like and season
>>
>> with the remaining spices.
>>
>> Janet US
>
>It's the stuff they label as chili powder. I have no idea what's in it - I always thought it was just one type of chili pepper, ground.
>I don't mind cumin at all. But many recipes call for it AND chili powder. So, I didn't think that chili powder was any sort of a blend.

The stuff in a can called chili powder by McCormick or whatever brand
is a blend of salt, garlic,cumin,oregano and ground chili pepper. All
the mixes taste pretty much the same. I would try seasoning the dish
with the above mentioned spices, a smidge at a time until you either
get a flavor you don't like or you hit the jackpot. I don't use the
mixes at all any more, I work with the mentioned spices and can tilt
the flavor any way I want.
HTH
Janet US

"Kalmia" > wrote in message
...
> On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
>> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>>
>> > wrote:
>>
>>
>>
>> >We can't stand the presence of this in any recipe - I have been just
>> >omitting it, but is there something similar I could use to enhance the
>> >dish?
>>
>> >
>>
>> >Even if I use two GRAINS of the stuff, we can still detect it, so
>> >reduction is not an option.
>>
>>
>>
>> What do you consider chili powder? If it is a commercial mix rather
>>
>> than a single pepper dried and ground, try to figure out what it is
>>
>> you don't like. Cumin, oregano, garlic, the peppers themselves?
>>
>> If it is the mix, you can eliminate what you don't like and season
>>
>> with the remaining spices.
>>
>> Janet US
>
> It's the stuff they label as chili powder. I have no idea what's in it -
> I always thought it was just one type of chili pepper, ground.
> I don't mind cumin at all. But many recipes call for it AND chili powder.
> So, I didn't think that chili powder was any sort of a blend.

Nope. It's a blend. And what's in it can vary from brand to brand.

On Sun, 23 Jun 2013 18:41:20 -0700, "Julie Bove"
> wrote:

>
>"Kalmia" > wrote in message
...
>> On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
>>> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>>>
>>> > wrote:
>>>
>>>
>>>
>>> >We can't stand the presence of this in any recipe - I have been just
>>> >omitting it, but is there something similar I could use to enhance the
>>> >dish?
>>>
>>> >
>>>
>>> >Even if I use two GRAINS of the stuff, we can still detect it, so
>>> >reduction is not an option.
>>>
>>>
>>>
>>> What do you consider chili powder? If it is a commercial mix rather
>>>
>>> than a single pepper dried and ground, try to figure out what it is
>>>
>>> you don't like. Cumin, oregano, garlic, the peppers themselves?
>>>
>>> If it is the mix, you can eliminate what you don't like and season
>>>
>>> with the remaining spices.
>>>
>>> Janet US
>>
>> It's the stuff they label as chili powder. I have no idea what's in it -
>> I always thought it was just one type of chili pepper, ground.
>> I don't mind cumin at all. But many recipes call for it AND chili powder.
>> So, I didn't think that chili powder was any sort of a blend.
>
>Nope. It's a blend. And what's in it can vary from brand to brand.

'Zactly... "Chili Powder" is a blend that can vary in ingredients and
ratio but traditionally contains ancho, cumin, garlic, and oregano...
the cheaper ones contain salt, typically to excess, salt is cheap and
heavy... and typically over salts chili. "Powdered Chili" is not a
blend, it is one type of chili pepper, powdered, ie. powdered ancho,
powdered cayenne, powdered serrano, powdered chipotle, powdered
jalapeno, etc. Commercial chili powder is the blend traditionally
used to flavor chili, but one may choose to make up their own chili
powder from individual ingredients... I choose to use individual
ingredients, and I use whole dried ancho peppers that I prefer to
dice, along with Penzeys Adobo, my most often used spice blend, can't
cook pork/chicken without.

On Sun, 23 Jun 2013 15:54:32 -0700 (PDT), Kalmia
> wrote:

> It's the stuff they label as chili powder. I have no idea what's in it - I always thought it was just one type of chili pepper, ground.
> I don't mind cumin at all. But many recipes call for it AND chili powder. So, I didn't think that chili powder was any sort of a blend.

It is. Look at the label... it says chili powder "and other spices".
Cumin is one of them as are oregano and garlic. Powdered onion is
often included and, of course, salt.

When you see something labeled as "chili powder" with no name of a
ground chili... it's a mix. I used to think I didn't like the cumin
and maybe I still don't, but I do know that I like cumin and add more
to the chili I make at home now that I know the taste I associate with
"chili" the stew... so I'm guessing that cumin is the flavor that
seems out of place when you try recipes that call for chili powder.

Your problem now, is to decompose chili powder into separate
components and determine which you prefer in whatever recipe it is
you're making that calls for it.

Don't you live in New Mexico? Even if you're in Arizona, you can
certainly find New Mexican mix chili powder more easily than I can.
From what you said upthread, I will assume you wouldn't like a "hot"
blend, so look for the mild one. Both the Mild and Hot New Mexican
chili blends focus more on the chili component and less on the other
spices used in ordinary grocery store chili powder.

I have the Mild/medium New Mexican blend in front of me and here is
the list of ingredients in the order given on the package:

Dried mild red chile powder
mild red chile caribe
medium red chile powder
garlic
salt

As you can clearly see, cumin, oregano and onion are conspicuously
absent. Start with a pure ground chile powder that you like and add
garlic and oregano to it. If you think something is missing, add a
little cumin... but experience tells me that when I think I've hit all
the flavor components but something is still missing, it's always
salt. It doesn't take very much, but a little salt usually does the
trick for me.

I bought my New Mexican mix at a visitor's center. It was packaged
here http://www.tcedc.org/businessPark.html , but there is no brand
name on it. If you want to pursue this further, you can email me
(sf.usenet) and I'll give you the telephone number on the label, so
you can call them for more information.

BTW: Chile Caribe is a mix... or maybe it's not. I went to three web
sites and got three answers. One said "Chile caribe is the coarsely
ground red chile flakes processes from the dried red chile pod. Unlike
the ground red chile powder that we use". - which makes it sound (to
me) like the chili flakes we put on pizza. Anyway, the other two were
mixes. One of them was a dry mix that called for cumin and the other
didn't call for cumin, but it was wet... so I have no idea what chile
caribe is - other than being able to observe that everything in the
package I have is dry.

--
Food is an important part of a balanced diet.

On 6/23/2013 6:54 PM, Kalmia wrote:
> On Sunday, June 23, 2013 6:14:32 PM UTC-4, Janet Bostwick wrote:
>> On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
>>
>> > wrote:
>>
>>
>>
>>> We can't stand the presence of this in any recipe
>>
>> What do you consider chili powder? If it is a commercial mix rather
>>
>> than a single pepper dried and ground, try to figure out what it is
>>
>> you don't like. Cumin, oregano, garlic, the peppers themselves?
>>
>> If it is the mix, you can eliminate what you don't like and season
>>
>> with the remaining spices.
>>
>> Janet US
>
> It's the stuff they label as chili powder. I have no idea what's in it - I always thought it was just one type of chili pepper, ground.
> I don't mind cumin at all. But many recipes call for it AND chili powder. So, I didn't think that chili powder was any sort of a blend.
>
Is there not an ingredient list on whatever "they" label as "chili powder"?!

Jill

"Kalmia" > wrote in message
...
> We can't stand the presence of this in any recipe - I have been just
> omitting it, but is there something similar I could use to enhance the
> dish?
>
> Even if I use two GRAINS of the stuff, we can still detect it, so
> reduction is not an option.

I suppose it would depend on what you are making. And what it is in the
chili powder that you are objecting to. Chili powder is a mix of spices.

On Sunday, June 23, 2013 6:45:10 PM UTC-4, Julie Bove wrote:
> "Kalmia" > wrote in message
>
> ...
>
> > We can't stand the presence of this in any recipe - I have been just
>
> > omitting it, but is there something similar I could use to enhance the
>
> > dish?
>
> >
>
> > Even if I use two GRAINS of the stuff, we can still detect it, so
>
> > reduction is not an option.
>
>
>
> I suppose it would depend on what you are making. And what it is in the
>
> chili powder that you are objecting to. Chili powder is a mix of spices.

As I said to other replies, I didn't suspect it was a mix. I will have to study a label on some and see what comprises this mix.

On Sunday, June 23, 2013 6:55:44 PM UTC-4, Kalmia wrote:

> > chili powder that you are objecting to. Chili powder is a mix of spices.
>
>
>
> As I said to other replies, I didn't suspect it was a mix. I will have to study a label on some and see what comprises this mix.


Well, shut ma mouth!! Per Penzey's site, their chili powder IS a blend. Well, maybe my lack of knowledge will enlighten someone else, too.

On 6/23/2013 5:25 PM, Kalmia wrote:
> On Sunday, June 23, 2013 6:55:44 PM UTC-4, Kalmia wrote:
>
>>> chili powder that you are objecting to. Chili powder is a mix of spices.
>>
>>
>>
>> As I said to other replies, I didn't suspect it was a mix. I will have to study a label on some and see what comprises this mix.
>
>
> Well, shut ma mouth!! Per Penzey's site, their chili powder IS a blend. Well, maybe my lack of knowledge will enlighten someone else, too.
>
Interesting!

On Sun, 23 Jun 2013 15:55:44 -0700 (PDT), Kalmia
> wrote:

> As I said to other replies, I didn't suspect it was a mix. I will have to study a label on some and see what comprises this mix.

Most labels don't tell you... they just say "other spices".

--
Food is an important part of a balanced diet.

On 6/23/2013 4:45 PM, Julie Bove wrote:
> "Kalmia" > wrote in message
> ...
>> We can't stand the presence of this in any recipe - I have been just
>> omitting it, but is there something similar I could use to enhance the
>> dish?
>>
>> Even if I use two GRAINS of the stuff, we can still detect it, so
>> reduction is not an option.
>
> I suppose it would depend on what you are making. And what it is in the
> chili powder that you are objecting to. Chili powder is a mix of spices.
>
>
Wouldn't that be chilli" with 2 l's?

In these parts chile is spelled with an e - like the nation.

On Sunday, June 23, 2013 8:22:58 PM UTC-4, casa bona wrote:
> On 6/23/2013 4:45 PM, Julie Bove wrote:
>
> > "Kalmia" > wrote in message
>
> > ...
>
> >> We can't stand the presence of this in any recipe - I have been just
>
> >> omitting it, but is there something similar I could use to enhance the
>
> >> dish?
>
> >>
>
> >> Even if I use two GRAINS of the stuff, we can still detect it, so
>
> >> reduction is not an option.
>
> >
>
> > I suppose it would depend on what you are making. And what it is in the
>
> > chili powder that you are objecting to. Chili powder is a mix of spices.
>
> >
>
> >
>
> Wouldn't that be chilli" with 2 l's?
>
>
>
> In these parts chile is spelled with an e - like the nation.

Penzey's spells it with one L - and then describes the ingredients.

I think chil(l)i(e) is one of those words that gets spelled any old way, like om(e)let(t)te, especially in restaurants. I have yet to find a menu sans spelling errors.

On Sun, 23 Jun 2013 18:04:52 -0700 (PDT), Kalmia
> wrote:

> On Sunday, June 23, 2013 8:22:58 PM UTC-4, casa bona wrote:
> > On 6/23/2013 4:45 PM, Julie Bove wrote:
> >
> > > "Kalmia" > wrote in message
> >
> > > ...
> >
> > >> We can't stand the presence of this in any recipe - I have been just
> >
> > >> omitting it, but is there something similar I could use to enhance the
> >
> > >> dish?
> >
> > >>
> >
> > >> Even if I use two GRAINS of the stuff, we can still detect it, so
> >
> > >> reduction is not an option.
> >
> > >
> >
> > > I suppose it would depend on what you are making. And what it is in the
> >
> > > chili powder that you are objecting to. Chili powder is a mix of spices.
> >
> > >
> >
> > Wouldn't that be chilli" with 2 l's?
> >
> >
> >
> > In these parts chile is spelled with an e - like the nation.
>
> Penzey's spells it with one L - and then describes the ingredients.
>
> I think chil(l)i(e) is one of those words that gets spelled any old way, like om(e)let(t)te, especially in restaurants. I have yet to find a menu sans spelling errors.

Honestly, it seems like nobody can settle on how to spell it! And to
be perfectly honest, who cares because those who carp on it usually
have nothing better to contribute to the conversation. You know when
Europeans are writing because they use two L's and sometimes a -y, but
chile/chili is a coin toss unless I'm talking about the country or the
stew. When it comes to naming the plant - I am not confident about
the correct spelling, especially in the plural form... I think it's
-ies, but I would probably flunk the test.

--
Food is an important part of a balanced diet.

On 6/24/2013 1:16 AM, sf wrote:
> On Sun, 23 Jun 2013 18:04:52 -0700 (PDT), Kalmia
> > wrote:
>
>> On Sunday, June 23, 2013 8:22:58 PM UTC-4, casa bona wrote:
>>> On 6/23/2013 4:45 PM, Julie Bove wrote:
>>>
>>>> "Kalmia" > wrote in message
>>>
>>>> ...
>>>
>>>>> We can't stand the presence of this in any recipe - I have been just
>>>
>>>>> omitting it, but is there something similar I could use to enhance the
>>>
>>>>> dish?
>>>
>>>>>
>>>
>>>>> Even if I use two GRAINS of the stuff, we can still detect it, so
>>>
>>>>> reduction is not an option.
>>>
>>>>
>>>
>>>> I suppose it would depend on what you are making. And what it is in the
>>>
>>>> chili powder that you are objecting to. Chili powder is a mix of spices.
>>>
>>>>
>>>
>>> Wouldn't that be chilli" with 2 l's?
>>>
>>>
>>>
>>> In these parts chile is spelled with an e - like the nation.
>>
>> Penzey's spells it with one L - and then describes the ingredients.
>>
>> I think chil(l)i(e) is one of those words that gets spelled any old way, like om(e)let(t)te, especially in restaurants. I have yet to find a menu sans spelling errors.
>
> Honestly, it seems like nobody can settle on how to spell it! And to
> be perfectly honest, who cares because those who carp on it usually
> have nothing better to contribute to the conversation. You know when
> Europeans are writing because they use two L's and sometimes a -y, but
> chile/chili is a coin toss unless I'm talking about the country or the
> stew. When it comes to naming the plant - I am not confident about
> the correct spelling, especially in the plural form... I think it's
> -ies, but I would probably flunk the test.
>
http://www.nytimes.com/2011/02/27/us/27chile.html?_r=0

Despite an increased demand around the country, chile harvesting in
New Mexico has plummeted in the past 20 years. Farmers and suppliers say
they are being priced out by cheaper foreign peppers and betrayed by
impostors who falsely claim to sell New Mexico chile in restaurants and
supermarkets and at roadside stands.

Lying about the origins of one’s chile is considered blasphemy in New
Mexico, where the spelling of choice sets the sauce apart from the more
common rendering.

And now, a new bill is taking aim at those who fraudulently assert that
their chili is grown in New Mexico.

“What we’ve got is people coming in and selling chile and saying it’s
from New Mexico, and some of it is being shipped in from Mexico or
elsewhere,” said State Representative Andy Nuñez, a former chile farmer
from Hatch and sponsor of the New Mexico Chile Advertising Act. “We’re
trying to keep the integrity of New Mexico chile, which we think is the
best.”

The proposal would make it illegal to sell or advertise any product as
New Mexico chile unless its peppers are grown in the state. The state’s
Agriculture Department would help enforce the rule.

http://articles.latimes.com/2000/nov/19/local/me-54396

LAS CRUCES, N.M. — Chili vs. chile.

The war over how to spell New Mexico's most valuable vegetable crop
continues to rage for the head of the Chile Pepper Institute at New
Mexico State University.

Paul Bosland, director of the institute and the school's chief chile
breeder, has been trying for years to get everyone to spell chile--the
hot peppers or the plant from which the peppers come--with an "e." He
says chili--the spicy dish of meat and sometimes beans--should be
spelled with an "i."

"A lot of people argue about it," he said.

The professor reasons that when people ask for the powdered pod, they
get chile powder. If they want a bowl of chili, they get a chili
powder--a packet of dried spices, including garlic and chile.

The word chile originated from the Aztec word "chil," meaning pepper.
Bosland said the Spanish added an "e" to the end of the word to make it
a noun in their language.

Advertisements lining the back roads in the lower Rio Grande Valley,
where most of New Mexico's peppers are grown, spell it chile. Just
across the border in Texas, restaurants advertise their state dish as
"chili."

Bosland has heard quite a few arguments against the New Mexico way of
spelling chile.

"One person said you can't use c-h-i-l-e because that's the name of a
country. That's true, but Turkey seems to have done quite well," he
said. "Some say the English spell it c-h-i-l-l-i. Well, they also spell
color with a "u."

Webster's Dictionary helps to complicate the matter. It provides three
spellings--chili, chile and chilli--that are all defined as either hot
peppers or a dish of meat and spices.

The Associated Press uses chili. Norman Goldstein, AP Stylebook editor,
says the "i" spelling is more commonly used in most other parts of the
nation.

The Los Angeles Times spells the vegetable "chile" and the spicy soup
"chili." The sauce made of chile, onion and tomato? Chile sauce.

http://www.zianet.com/focus/chile.htm

All about New Mexico chile!

Of all the chile grown in the world we believe New Mexican chile is the
best and the bet chile in New Mexico comes from the Hatch Valley!
Chile? Don't you mean chili?

NO! Chili is not the same thing as chile! Although there are a few
businesses that use the i, they do so only for non-natives. In New
Mexico, chile is spelled with an e in order to distinguish it from the
bean, meat, and tomato soup that people in other parts of America call
chili (note the i). In New Mexico, chile refers to peppers of the genus
capsicum which have been bred and grown in NM for the last hundred
years. New Mexican chile is similar in appearance to Anaheim chile but
don't believe people who say that it is a type of Anaheim. In reality,
Anaheim's are a subset of the chile grown in New Mexico that were bred
to be very mild for customers in California. New Mexican chile is grown
all over the state but only one part of the state is known for its chile
on a national level and that is the Hatch Valley in southern New Mexico.

On Monday, June 24, 2013 3:16:55 AM UTC-4, sf wrote:
> Honestly, it seems like nobody can settle on how to spell it! And to
>
> be perfectly honest, who cares because those who carp on it usually
>
> have nothing better to contribute to the conversation. You know when
>
> Europeans are writing because they use two L's and sometimes a -y, but
>
> chile/chili is a coin toss unless I'm talking about the country or the
>
> stew. When it comes to naming the plant - I am not confident about
>
> the correct spelling, especially in the plural form... I think it's
>
> -ies, but I would probably flunk the test.
>
And then there's Voodoo Chile, by Jimi Hendrix!

http://www.richardfisher.com

"casa bona" > wrote in message
...
> On 6/23/2013 4:45 PM, Julie Bove wrote:
>> "Kalmia" > wrote in message
>> ...
>>> We can't stand the presence of this in any recipe - I have been just
>>> omitting it, but is there something similar I could use to enhance the
>>> dish?
>>>
>>> Even if I use two GRAINS of the stuff, we can still detect it, so
>>> reduction is not an option.
>>
>> I suppose it would depend on what you are making. And what it is in the
>> chili powder that you are objecting to. Chili powder is a mix of spices.
>>
>>
> Wouldn't that be chilli" with 2 l's?
>
> In these parts chile is spelled with an e - like the nation.

Nope. Sometimes the Indian mix is spelled like that. Think about it. Do
you eat a bowl of chilli? No. You eat chili! And where are "these parts"?

On 6/23/2013 7:49 PM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> On 6/23/2013 4:45 PM, Julie Bove wrote:
>>> "Kalmia" > wrote in message
>>> ...
>>>> We can't stand the presence of this in any recipe - I have been just
>>>> omitting it, but is there something similar I could use to enhance the
>>>> dish?
>>>>
>>>> Even if I use two GRAINS of the stuff, we can still detect it, so
>>>> reduction is not an option.
>>>
>>> I suppose it would depend on what you are making. And what it is in the
>>> chili powder that you are objecting to. Chili powder is a mix of spices.
>>>
>>>
>> Wouldn't that be chilli" with 2 l's?
>>
>> In these parts chile is spelled with an e - like the nation.
>
> Nope.

Yup.

> Sometimes the Indian mix is spelled like that. Think about it. Do
> you eat a bowl of chilli?

Sometimes.

> No. You eat chili!

I do not!

> And where are "these parts"?

Nueveo Mejico, de los Estados Unidos!

"casa bona" > wrote in message
...
> On 6/23/2013 7:49 PM, Julie Bove wrote:
>> "casa bona" > wrote in message
>> ...
>>> On 6/23/2013 4:45 PM, Julie Bove wrote:
>>>> "Kalmia" > wrote in message
>>>> ...
>>>>> We can't stand the presence of this in any recipe - I have been just
>>>>> omitting it, but is there something similar I could use to enhance the
>>>>> dish?
>>>>>
>>>>> Even if I use two GRAINS of the stuff, we can still detect it, so
>>>>> reduction is not an option.
>>>>
>>>> I suppose it would depend on what you are making. And what it is in
>>>> the
>>>> chili powder that you are objecting to. Chili powder is a mix of
>>>> spices.
>>>>
>>>>
>>> Wouldn't that be chilli" with 2 l's?
>>>
>>> In these parts chile is spelled with an e - like the nation.
>>
>> Nope.
>
> Yup.
>
>> Sometimes the Indian mix is spelled like that. Think about it. Do
>> you eat a bowl of chilli?
>
> Sometimes.
>
>> No. You eat chili!
>
> I do not!
>
>> And where are "these parts"?
>
> Nueveo Mejico, de los Estados Unidos!

Oh... Then you probably *don't* eat chili. But I do!

casa bona wrote:

> Nueveo Mejico, de los Estados Unidos!

Are you too awaiting 10th August for the return of Breaking Bad?
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 6/23/2013 10:56 AM, Kalmia wrote:
> We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
> Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.
>

This is easy if you're making chili - cumin, garlic, chili pepper
flakes, oregano. No chili powder needed.

dsi1 > wrote:
> On 6/23/2013 10:56 AM, Kalmia wrote:
>> We can't stand the presence of this in any recipe - I have been just
>> omitting it, but is there something similar I could use to enhance the dish?
>>
>> Even if I use two GRAINS of the stuff, we can still detect it, so
>> reduction is not an option.
>>
>
> This is easy if you're making chili - cumin, garlic, chili pepper flakes,
> oregano. No chili powder needed.

Bought my first cumin today. Yes, that's what chili smells like. Has no
flavor as well as oregano, just smells. I got my own dried red pepper,
which is from a typical looking chili pepper, but my pepper is mild, has
flavor, slightly sweet. It's also red, not toasted.

Greg

Kalmia wrote:
> We can't stand the presence of this in any recipe - I have been just
> omitting it, but is there something similar I could use to enhance
> the dish?
>
> Even if I use two GRAINS of the stuff, we can still detect it, so
> reduction is not an option.


Have you tried using curry powder?

Bob