My family is so much more polite than yours. I take back all my bitching and moaning about them wanting to see me - at least they would never insist on dropping in with 15 minutes notice unless I actually agree. (That scenario was one of my fears.)
I want a picture of your food, not a picture of the recipe! :-) I have a food post coming up too!
They ALL do this to each other - my brothers would go to my uncle's house, eat dinner, and sleep over without any prior warning - which is why my pronouncement a few years back that I needed 2 weeks notice before visits was met with so much scorn. I'm so glad I moved to the Upper West, far far from Grand Central.
I have a picture of my sister's goofy taco somewhere on my phone. I mostly posted the picture fo the recipe bc it was so wack: there's critical information missing! I used to love that cookbook. (I actually decided to get rid of one of my others based on this cooking incident.)
Back in the days when I was the reigning chili goddess of the Western World, I would have told you that pasilla is considerably hotter than ancho (poblano.)
Re: You'll always be my chili goddess!mallorys_cameraNovember 9 2010, 18:07:48 UTC
I assume chipotle was a terrible substitution in this case for pasilla.
You assume correctly. Chipotle is not a type of chili at all. It's a name for the result when you prepare chili by smoking it. Generally chipotles are made from jalapenos.
I've never made my own chili powder recipe actually. But what an intriguing thought. Maybe I'll play around with that this weekeend when I have some spare time.
Re: You'll always be my chili goddess!ilcylicNovember 10 2010, 04:15:35 UTC
I assume chipotle was a terrible substitution in this case for pasilla.
Meh. Depends on if you want that smoky flavor or not. I'd have probably gone about half and half with the cayenne and the chipotle, or dropped them a hair and added about 10% white pepper. But I like things hot, and I'm pretty obsessive about getting a nice even burn rolling across the entire tongue. I don't like chile recipes that only burn at the front, or at the back or on the sides, I want my entire tongue to be on fire. :)
But "terrible" substitution... was it still edible? Was it actually good? If so, it's impossible to claim it was a terrible substitution. Food isn't about adherence to form, food is about the end result. I've made some New Mexican / East Indian fusion chile con carne that wasn't anything even vaguely traditional, but still delicious. Sort of a ground beef curry with Mexican peppers.
I wouldn't presume to comment on the cooking, but I'm glad you got some difficult practice in on the rocks. (And not wanting to buy all that gear does somewhat deter me from being Ms. Outdoor Climbing Hopeful. I'm still game to try it, but the last thing I need is *another* expensive hobby.)
The only other thing you need to climb outdoors is a helmet: unless you start lead climbing, you won't need anything else. And really, even that is not terribly expensive: it's about $1K for a full rack, plus the cost of instruction, but you can use it for 20-30yrs with very little replacement. Also, I have a habit of buying top-of-the-line gear, bc I have more money than time or strength. I don't understand climbers who bitch about spending $65 on safety equipment.
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I want a picture of your food, not a picture of the recipe! :-) I have a food post coming up too!
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I have a picture of my sister's goofy taco somewhere on my phone. I mostly posted the picture fo the recipe bc it was so wack: there's critical information missing! I used to love that cookbook. (I actually decided to get rid of one of my others based on this cooking incident.)
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So do you have a fave chili powder recipe? I assume chipotle was a terrible substitution in this case for pasilla.
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You assume correctly. Chipotle is not a type of chili at all. It's a name for the result when you prepare chili by smoking it. Generally chipotles are made from jalapenos.
I've never made my own chili powder recipe actually. But what an intriguing thought. Maybe I'll play around with that this weekeend when I have some spare time.
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Meh. Depends on if you want that smoky flavor or not. I'd have probably gone about half and half with the cayenne and the chipotle, or dropped them a hair and added about 10% white pepper. But I like things hot, and I'm pretty obsessive about getting a nice even burn rolling across the entire tongue. I don't like chile recipes that only burn at the front, or at the back or on the sides, I want my entire tongue to be on fire. :)
But "terrible" substitution... was it still edible? Was it actually good? If so, it's impossible to claim it was a terrible substitution. Food isn't about adherence to form, food is about the end result. I've made some New Mexican / East Indian fusion chile con carne that wasn't anything even vaguely traditional, but still delicious. Sort of a ground beef curry with Mexican peppers.
... I should make some more of that.
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*opens mouth*
*shuts mouth*
*walks away*
:)
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Never occurred to me to make chili powder from scratch. Chili powder is an ingredient! It's not supposed to require its own recipe to make.
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