Gebhardt's chili powder isn't made in San Antonio anymore - it's made
in (hang on to your hat) New Jersey! First Grandma's chili powder
disappears from the face of the earth (2010), now I find out
Gebhardt's chili powder isn't made in Texas anymore and it's only
February! Which icon will be the to crash and burn - Ben & Jerry's?

https://lacocinahistorica.wordpress....ili-powder-co/


Gebhardt's Chili Powder (clone)

2 tablespoons ground cumin
1 tablespoon oregano
2 tablespoons garlic powder
2 teaspoons chipotle chili powder
2 teaspoons ancho chili powder
1 tablespoon cayenne pepper (vary amount 1-3 tsp for heat)
2 tablespoon paprika


Directions:

Mix all ingredients. Store in a sealed container.

User Comment:
For hot chili - use New Mexico powder (and omit the cayenne pepper).
For mild, use Ancho with or without cayenne (or crushed chili seeds).

Paprika, Cumin, salt, Mexican Oregano, freshly ground coriander seeds,
black pepper and celery salt will give you a blend that is just like
the store kind.


Grandma's Chili Powder (clone)
Shamelessly copied directly from Texas Cooking

For mildness and flavor:
• 4 Ancho chiles (dried poblanos)
• 3 Dried New Mexico chiles

For heat:
• 3 to 5 Dried Chiles de Arbol or Cayenne

For flavor:
• 2 tablespoons cumin seeds, toasted
• 2 tablespoons garlic powder
• 2 teaspoons ground oregano (Mexican oregano, if you can find it)

1. Preheat your oven to 350°F.

2. Remove stems and seeds from all the chiles. Cut each chile in half
with scissors and flatten the pieces, place on a sheet pan. Toast,
turning them occasionally, until they smell roasted and are very
pliable (if you toast the chilies before cleaning them, they'll also
puff up). Or you could skip the oven and use your microwave. Just
lay the chilies on a microwave-safe plate, and microwave them on high
in 15 second intervals until toasted and pliable. About 30 seconds
total.

* Incidentally, good dried chiles will still have some moisture in
them and be fairly pliable. Don't use dried chiles that are so dry
and fragile that they shatter when touched. Chile ristras and wreaths
are wonderful decorative accents, but the chiles dry out and lose
their flavor.

--

sf

On Saturday, January 9, 2016 at 9:13:41 AM UTC-5, sf wrote:
> Gebhardt's chili powder isn't made in San Antonio anymore - it's made
> in (hang on to your hat) New Jersey! First Grandma's chili powder
> disappears from the face of the earth (2010), now I find out
> Gebhardt's chili powder isn't made in Texas anymore and it's only
> February! Which icon will be the to crash and burn - Ben & Jerry's?

Why should it matter where it's made, provided they're following
the original recipe. Does some factory in Texas have terroir ?

Cindy Hamilton

On Sat, 9 Jan 2016 07:47:40 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, January 9, 2016 at 9:13:41 AM UTC-5, sf wrote:
>> Gebhardt's chili powder isn't made in San Antonio anymore - it's made
>> in (hang on to your hat) New Jersey! First Grandma's chili powder
>> disappears from the face of the earth (2010), now I find out
>> Gebhardt's chili powder isn't made in Texas anymore and it's only
>> February! Which icon will be the to crash and burn - Ben & Jerry's?
>
>Why should it matter where it's made, provided they're following
>the original recipe. Does some factory in Texas have terroir ?
>
>Cindy Hamilton

Maybe
Janet US

sf wrote:
> Gebhardt's chili powder isn't made in San Antonio anymore - it's made
> in (hang on to your hat) New Jersey! First Grandma's chili powder
> disappears from the face of the earth (2010), now I find out
> Gebhardt's chili powder isn't made in Texas anymore and it's only
> February! Which icon will be the to crash and burn - Ben & Jerry's?
>
> https://lacocinahistorica.wordpress....ili-powder-co/

Wow, I can honestly say I have never seen that one here!

Astounding as SA is not far away.

> Gebhardt's Chili Powder (clone)
>
> 2 tablespoons ground cumin
> 1 tablespoon oregano
> 2 tablespoons garlic powder
> 2 teaspoons chipotle chili powder
> 2 teaspoons ancho chili powder
> 1 tablespoon cayenne pepper (vary amount 1-3 tsp for heat)
> 2 tablespoon paprika
>
>
> Directions:
>
> Mix all ingredients. Store in a sealed container.
>
> User Comment:
> For hot chili - use New Mexico powder (and omit the cayenne pepper).
> For mild, use Ancho with or without cayenne (or crushed chili seeds).

Superb choices, sf!

> Paprika, Cumin, salt, Mexican Oregano, freshly ground coriander seeds,
> black pepper and celery salt will give you a blend that is just like
> the store kind.
>
>
> Grandma's Chili Powder (clone)
> Shamelessly copied directly from Texas Cooking
>
> For mildness and flavor:
> • 4 Ancho chiles (dried poblanos)
> • 3 Dried New Mexico chiles
>
> For heat:
> • 3 to 5 Dried Chiles de Arbol or Cayenne
>
> For flavor:
> • 2 tablespoons cumin seeds, toasted
> • 2 tablespoons garlic powder
> • 2 teaspoons ground oregano (Mexican oregano, if you can find it)
>
> 1. Preheat your oven to 350°F.
>
> 2. Remove stems and seeds from all the chiles. Cut each chile in half
> with scissors and flatten the pieces, place on a sheet pan. Toast,
> turning them occasionally, until they smell roasted and are very
> pliable (if you toast the chilies before cleaning them, they'll also
> puff up). Or you could skip the oven and use your microwave. Just
> lay the chilies on a microwave-safe plate, and microwave them on high
> in 15 second intervals until toasted and pliable. About 30 seconds
> total.
>
> * Incidentally, good dried chiles will still have some moisture in
> them and be fairly pliable. Don't use dried chiles that are so dry
> and fragile that they shatter when touched. Chile ristras and wreaths
> are wonderful decorative accents, but the chiles dry out and lose
> their flavor.

A++++!

Well stated and accurate!

On Saturday, January 9, 2016 at 8:13:41 AM UTC-6, sf wrote:
> Gebhardt's chili powder isn't made in San Antonio anymore - it's made
> in (hang on to your hat) New Jersey! First Grandma's chili powder
> disappears from the face of the earth (2010), now I find out
> Gebhardt's chili powder isn't made in Texas anymore and it's only
> February! Which icon will be the to crash and burn - Ben & Jerry's?
>
Ben & Jerry's sold out to Unilever 15 years ago.
>
> sf

--Bryan

On Saturday, January 9, 2016 at 6:13:41 AM UTC-8, sf wrote:
> Gebhardt's chili powder isn't made in San Antonio anymore - it's made
> in (hang on to your hat) New Jersey! First Grandma's chili powder
> disappears from the face of the earth (2010), now I find out
> Gebhardt's chili powder isn't made in Texas anymore and it's only
> February! Which icon will be the to crash and burn - Ben & Jerry's?
>
> https://lacocinahistorica.wordpress....ili-powder-co/

I see that Gebhardt's was acquired by ConAgra Foods, which also
makes Odom's Tennessee Pride sausage -- why can't I buy it west of the
Rockies?

I've always thought of chili power as pretty generic material. These
days I don't use the stuff but prefer to use Korean gochugaru, garlic,
cumin, and oregano. I'll also use stuff like gochujang and a touch of
mustard. That's some tasty chili! Now I know what to make for my next
slow cooker dish.

On 1/9/2016 4:13 AM, sf wrote:
> Gebhardt's chili powder isn't made in San Antonio anymore - it's made
> in (hang on to your hat) New Jersey! First Grandma's chili powder
> disappears from the face of the earth (2010), now I find out
> Gebhardt's chili powder isn't made in Texas anymore and it's only
> February! Which icon will be the to crash and burn - Ben & Jerry's?
>
> https://lacocinahistorica.wordpress....ili-powder-co/
>
>
> Gebhardt's Chili Powder (clone)
>
> 2 tablespoons ground cumin
> 1 tablespoon oregano
> 2 tablespoons garlic powder
> 2 teaspoons chipotle chili powder
> 2 teaspoons ancho chili powder
> 1 tablespoon cayenne pepper (vary amount 1-3 tsp for heat)
> 2 tablespoon paprika
>
>
> Directions:
>
> Mix all ingredients. Store in a sealed container.
>
> User Comment:
> For hot chili - use New Mexico powder (and omit the cayenne pepper).
> For mild, use Ancho with or without cayenne (or crushed chili seeds).
>
> Paprika, Cumin, salt, Mexican Oregano, freshly ground coriander seeds,
> black pepper and celery salt will give you a blend that is just like
> the store kind.
>
>
> Grandma's Chili Powder (clone)
> Shamelessly copied directly from Texas Cooking
>
> For mildness and flavor:
> • 4 Ancho chiles (dried poblanos)
> • 3 Dried New Mexico chiles
>
> For heat:
> • 3 to 5 Dried Chiles de Arbol or Cayenne
>
> For flavor:
> • 2 tablespoons cumin seeds, toasted
> • 2 tablespoons garlic powder
> • 2 teaspoons ground oregano (Mexican oregano, if you can find it)
>
> 1. Preheat your oven to 350°F.
>
> 2. Remove stems and seeds from all the chiles. Cut each chile in half
> with scissors and flatten the pieces, place on a sheet pan. Toast,
> turning them occasionally, until they smell roasted and are very
> pliable (if you toast the chilies before cleaning them, they'll also
> puff up). Or you could skip the oven and use your microwave. Just
> lay the chilies on a microwave-safe plate, and microwave them on high
> in 15 second intervals until toasted and pliable. About 30 seconds
> total.
>
> * Incidentally, good dried chiles will still have some moisture in
> them and be fairly pliable. Don't use dried chiles that are so dry
> and fragile that they shatter when touched. Chile ristras and wreaths
> are wonderful decorative accents, but the chiles dry out and lose
> their flavor.
>

On Sat, 9 Jan 2016 07:47:40 -0800 (PST), Cindy Hamilton
> wrote:

> On Saturday, January 9, 2016 at 9:13:41 AM UTC-5, sf wrote:
> > Gebhardt's chili powder isn't made in San Antonio anymore - it's made
> > in (hang on to your hat) New Jersey! First Grandma's chili powder
> > disappears from the face of the earth (2010), now I find out
> > Gebhardt's chili powder isn't made in Texas anymore and it's only
> > February! Which icon will be the to crash and burn - Ben & Jerry's?
>
> Why should it matter where it's made, provided they're following
> the original recipe. Does some factory in Texas have terroir ?
>

It does when you're making a bowl of Texas Red.


--

sf

On Saturday, January 9, 2016 at 3:45:01 PM UTC-6, wrote:
>
> I see that Gebhardt's was acquired by ConAgra Foods, which also
> makes Odom's Tennessee Pride sausage -- why can't I buy it west of the
> Rockies?
>
>
I dunno but I have about 6 pounds of it in my
freezer.

Janet B > wrote in
:

> On Sat, 9 Jan 2016 07:47:40 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Saturday, January 9, 2016 at 9:13:41 AM UTC-5, sf wrote:
>>> Gebhardt's chili powder isn't made in San Antonio anymore - it's made
>>> in (hang on to your hat) New Jersey! First Grandma's chili powder
>>> disappears from the face of the earth (2010), now I find out
>>> Gebhardt's chili powder isn't made in Texas anymore and it's only
>>> February! Which icon will be the to crash and burn - Ben & Jerry's?
>>
>>Why should it matter where it's made, provided they're following
>>the original recipe. Does some factory in Texas have terroir ?
>>
>>Cindy Hamilton
>
> Maybe
> Janet US
>

Especially if the factory is located in a Texas cattle pasture...

On 1/10/2016 12:31 AM, Sqwertz wrote:
> Barbara is gullibly relying a single comment
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

Sqwertz wrote:
> Barbara is gullibly relying a single comment from a forum Nobody


You're a beastly woman-abuser who stalks Julie.


**** off and DIE.

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

On Sat, 9 Jan 2016 20:08:25 -0800 (PST), "
> wrote:

>On Saturday, January 9, 2016 at 3:45:01 PM UTC-6, wrote:
>>
>> I see that Gebhardt's was acquired by ConAgra Foods, which also
>> makes Odom's Tennessee Pride sausage -- why can't I buy it west of the
>> Rockies?
>>
>>
>I dunno but I have about 6 pounds of it in my
>freezer.

Six pounds is a lot of chili powder, and you must have uber extra
freezer space... that's like a shoebox full. I can't imagine any home
chili cook needing more than one pound of chili powder at a time...
and even in a freezer chili powder loses potency over one year because
it's all finely ground spices/herbs, not whole spices/herbs. Chili
powder is easy to make oneself from whole ingredients, and then one
can also vary the recipe to taste, that's what anyone calling themself
a Chilihead would do... and besides, Gebhardt's is really no different
from any other comon stupidmarket spice blend, it's not dated so is
likely already old when purchased. I make a large pot of chili (12
qt) when the mood strikes me, maybe twice a year, I buy a 1/2 lb of
chili powder at a time, lasts me more than a year, even two years.
I've tried Gebhardt's and several others but they are all laced with
preservatives, so I prefer Penzeys (no preservatives), and when
ordered from their factory it's always fresh. I buy their
regular/mild version as I don't like a lot of heat, and anyone wants
they can add their own heat at table... for me a small bit of crushed
red pepper flakes like for pizza is enough heat for me.... I see no
point to fiery hot chili, then one is incapable of tasting anything
but HOT... with all that super hot pepper it could be Ken-L Ration.

wrote:
>
> I see that Gebhardt's was acquired by ConAgra Foods, which also
> makes Odom's Tennessee Pride sausage -- why can't I buy it west of the
> Rockies?

I don't understand why dried mixes are not shipped. Maybe lack of market.

I do understand why sausages are not shipped. They don't age well not
even fermented semi-dry sausages like salami or pepperoni.

My favorite salami is Gallo Salame from San Francisco. They are
owned by Sara Le based in Chicago. I asked the Chicago folks if they
could carry it locally. They said it does not do well in the
transportation. I have ordered Gallo Salame from eBay shippers but
I mostly get the brands that are available locally. Columbus Salami
is excellent as long as it's not served side by side against Gallo
Salame. And the two are competitive enough that both have lots of
people who prefer each one.

On Sat, 9 Jan 2016 13:44:55 -0800 (PST), wrote:

> On Saturday, January 9, 2016 at 6:13:41 AM UTC-8, sf wrote:
> > Gebhardt's chili powder isn't made in San Antonio anymore - it's made
> > in (hang on to your hat) New Jersey! First Grandma's chili powder
> > disappears from the face of the earth (2010), now I find out
> > Gebhardt's chili powder isn't made in Texas anymore and it's only
> > February! Which icon will be the to crash and burn - Ben & Jerry's?
> >
> > https://lacocinahistorica.wordpress....ili-powder-co/
>
> I see that Gebhardt's was acquired by ConAgra Foods, which also
> makes Odom's Tennessee Pride sausage -- why can't I buy it west of the
> Rockies?

I can buy Gerhard's, never heard of the sausage - but it is probably
sold under a different out West, as so many products are.

--

sf