In article >,
(Liz) wrote:

> So many recipes recently call for ancho chilies in adobe sauce. My
> husband can't tolerate anything so hot. Even when I put just a tiny
> but in, he has a problem and the recipe lacks flavor although still
> has the heat. Is there anything I can substitute that is milder.
> Thanks Liz

Bell Peppers?

Poblanos???? Those would be my choice personally. :-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra wrote:

> In article >,
> (Liz) wrote:
>
> > So many recipes recently call for ancho chilies in adobe sauce. My
> > husband can't tolerate anything so hot.

> Bell Peppers?
>
> Poblanos???? Those would be my choice personally. :-)

Fresh chiles really aren't a substitute for reconstituted dry ones. And
Anchos are just dried Poblanos.



Brian

In article >, "Default User"
> wrote:

> Katra wrote:
>
> > In article >,
> > (Liz) wrote:
> >
> > > So many recipes recently call for ancho chilies in adobe sauce. My
> > > husband can't tolerate anything so hot.
>
> > Bell Peppers?
> >
> > Poblanos???? Those would be my choice personally. :-)
>
> Fresh chiles really aren't a substitute for reconstituted dry ones. And
> Anchos are just dried Poblanos.

Anchos are really quite mild. Are you sure that you have been using
anchos, and that there isn't anything else in the recipe that is adding
hotness? Of course, some people just don't like any hotness at all.
Although paprika is not usually called a pepper, it really is, and it is
usually quite mild. Penzeys sells two kinds of mild paprika (don't get
the other, it's hot):


http://www.penzeys.com/cgi-bin/penze...yspaprika.html


They also sell a dried red bell pepper, although I would guess it would
change the flavor considerably:


http://www.penzeys.com/cgi-bin/penze...llpeppers.html

--
Dan Abel
Sonoma State University
AIS

Dan Abel wrote:

> In article >, "Default User"
> > wrote:
>
> > Katra wrote:
> >
> > > In article >,
> > > (Liz) wrote:
> > >
> > > > So many recipes recently call for ancho chilies in adobe sauce.
> > > > My husband can't tolerate anything so hot.
> >
> > > Bell Peppers?
> > >
> > > Poblanos???? Those would be my choice personally. :-)
> >
> > Fresh chiles really aren't a substitute for reconstituted dry ones.
> > And Anchos are just dried Poblanos.
>
> Anchos are really quite mild.

I agree.

> Are you sure that you have been using
> anchos, and that there isn't anything else in the recipe that is
> adding hotness?

You seem to be addressing me, but I'm not the original poster. Most of
us have assumed that she meant chipotles, as those are pretty hot and
come packed in adobo like she said.



Brian

In article >, "Default User"
> wrote:

> Dan Abel wrote:

> > Are you sure that you have been using
> > anchos, and that there isn't anything else in the recipe that is
> > adding hotness?
>
> You seem to be addressing me, but I'm not the original poster. Most of
> us have assumed that she meant chipotles, as those are pretty hot and
> come packed in adobo like she said.


I thought it was clear from the context that I was addressing the OP, but
I agree that it's a bad idea to make assumptions on newsgroups. And I
never guessed that she actually meant chipotles, although going back and
reading it, that makes a whole lot more sense than "anchos".

--
Dan Abel
Sonoma State University
AIS

Dan Abel wrote:

> In article >, "Default User"
> > wrote:

> > You seem to be addressing me, but I'm not the original poster.

> I thought it was clear from the context that I was addressing the OP,
> but I agree that it's a bad idea to make assumptions on newsgroups.


Well, it was the context that gave me problems. Your bit came directly
after comments that I'd made. Had you followed the nested quotes from
her original message, that would have been clearer, or preferably say
something like, "To the original poster . . ."

No big deal, just wanted to make sure we're all together




Brian

In article >, "Default User"
> wrote:

> Dan Abel wrote:

> > Are you sure that you have been using
> > anchos, and that there isn't anything else in the recipe that is
> > adding hotness?
>
> You seem to be addressing me, but I'm not the original poster. Most of
> us have assumed that she meant chipotles, as those are pretty hot and
> come packed in adobo like she said.


I thought it was clear from the context that I was addressing the OP, but
I agree that it's a bad idea to make assumptions on newsgroups. And I
never guessed that she actually meant chipotles, although going back and
reading it, that makes a whole lot more sense than "anchos".

--
Dan Abel
Sonoma State University
AIS

Dan Abel wrote:

> In article >, "Default User"
> > wrote:
>
> > Katra wrote:
> >
> > > In article >,
> > > (Liz) wrote:
> > >
> > > > So many recipes recently call for ancho chilies in adobe sauce.
> > > > My husband can't tolerate anything so hot.
> >
> > > Bell Peppers?
> > >
> > > Poblanos???? Those would be my choice personally. :-)
> >
> > Fresh chiles really aren't a substitute for reconstituted dry ones.
> > And Anchos are just dried Poblanos.
>
> Anchos are really quite mild.

I agree.

> Are you sure that you have been using
> anchos, and that there isn't anything else in the recipe that is
> adding hotness?

You seem to be addressing me, but I'm not the original poster. Most of
us have assumed that she meant chipotles, as those are pretty hot and
come packed in adobo like she said.



Brian

In article >,
"Default User" > wrote:

> Katra wrote:
>
> > In article >,
> > (Liz) wrote:
> >
> > > So many recipes recently call for ancho chilies in adobe sauce. My
> > > husband can't tolerate anything so hot.
>
> > Bell Peppers?
> >
> > Poblanos???? Those would be my choice personally. :-)
>
> Fresh chiles really aren't a substitute for reconstituted dry ones. And
> Anchos are just dried Poblanos.
>
>
>
> Brian

Anyone ever try to dry/roast bell peppers???
I wonder what they would be like?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

: Anyone ever try to dry/roast bell peppers???
: I wonder what they would be like?

That's called "paprika".

In article >, wrote:

> : Anyone ever try to dry/roast bell peppers???
> : I wonder what they would be like?
>
> That's called "paprika".

The heat level may be similar, but I believe that the pepper is
different. Here is an article with pictures of several types of paprika
peppers (and others also):


http://www-ang.kfunigraz.ac.at/~katz...?Caps_ann.html

--
Dan Abel
Sonoma State University
AIS

In article >, wrote:

> : Anyone ever try to dry/roast bell peppers???
> : I wonder what they would be like?
>
> That's called "paprika".

The heat level may be similar, but I believe that the pepper is
different. Here is an article with pictures of several types of paprika
peppers (and others also):


http://www-ang.kfunigraz.ac.at/~katz...?Caps_ann.html

--
Dan Abel
Sonoma State University
AIS

In article >,
wrote:

> : Anyone ever try to dry/roast bell peppers???
> : I wonder what they would be like?
>
> That's called "paprika".
>

Dried Bell Peppers are Paprika???

You sure?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Katra" > wrote in message
...
> In article >,
> wrote:
>
> > : Anyone ever try to dry/roast bell peppers???
> > : I wonder what they would be like?
> >
> > That's called "paprika".
> >
>
> Dried Bell Peppers are Paprika???
>
> You sure?
> --
> K.
>
> Sprout the MungBean to reply
>
> "I don't like to commit myself about heaven and hell > see, I have friends
in both places." --Mark Twain

Not generally bell peppers, but sweet peppers. Here's some good info.
http://www.theepicentre.com/Spices/paprika.html.

Scott.

: Anyone ever try to dry/roast bell peppers???
: I wonder what they would be like?

That's called "paprika".

In article >,
"Default User" > wrote:

> Katra wrote:
>
> > In article >,
> > (Liz) wrote:
> >
> > > So many recipes recently call for ancho chilies in adobe sauce. My
> > > husband can't tolerate anything so hot.
>
> > Bell Peppers?
> >
> > Poblanos???? Those would be my choice personally. :-)
>
> Fresh chiles really aren't a substitute for reconstituted dry ones. And
> Anchos are just dried Poblanos.
>
>
>
> Brian

Anyone ever try to dry/roast bell peppers???
I wonder what they would be like?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra wrote:

> In article >,
> (Liz) wrote:
>
> > So many recipes recently call for ancho chilies in adobe sauce. My
> > husband can't tolerate anything so hot.

> Bell Peppers?
>
> Poblanos???? Those would be my choice personally. :-)

Fresh chiles really aren't a substitute for reconstituted dry ones. And
Anchos are just dried Poblanos.



Brian