Subj : Re: NM Chile                                                 [1]
To   : Ruth Haffly
From : Dave Drum
Date : Thu Jan 18 2024 06:58:15

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> You've discovered how Mexi-Bells are made.  Bv)= I like Mexi-bells for
 DD> some things where both bell pepper and chile is specified - they have
 DD> a little bite but are considered fairly mild.

 RH> Usually not a problem for most people but we have a friend that
 RH> considers anything above a bell pepper as too hot.

And, as far as I can tell, straight-up bell peppers have *NO* heat. The
Pepper Scale @ https://pepperscale.com tellsm us:

"Bell pepper fast facts. Scoville heat units (SHU): 0 SHU. Median heat: 
0 SHU. Origin: Mexico, South America. Capsicum species: Annuum

 DD> I buy my chilli spice and other components like cumin and
 DD> Worcestershire powder from https://penderys.com.

 RH> I used to get from the Penzy's store in Raleigh but they went belly up.
 RH> There's another spice store nearby where we've gotten some of the "must
 RH> haves" from time to time.

I sort of misspoke - I buy "specialy" chilli spice blends from Pendery's.
My base chilli spice is Baron's Dark which I buy in five pound batches 
from M.J. Kellner who are a wholesale restaurasnt supply. Since I am not 
a restaurant I go to their warehouse to pick up my product - which I
store in my ice box to keep it fresh.

Baron's can be bought online right from https://baronspices.com

Cumin I buy from one of my local Asian stores as that cuisine uses more
cumin in more dishes than the normal run of prepared food for "round 
eyes" and, thus, tends to be fresher than what's on my stupormarkup
shelves.


      8<----- CUT ----->8

 DD> It's really good practice. And I'm surprised more people aren't aware
 DD> of it/don't do it. If really severe cold is predicted (lower than
 DD> -10-|F) I'll also open a tap to just a steady drip ... which also
 DD> helps prevent freezing up,

 RH> We've done that too. Supposed to get quite cold next week end but
 RH> still be above 0.

 DD> Sunday I didn't set foot outside of the house. High temp for the day
 DD> was -1ºF. Yesterday it got all the way to +5ºF. Supposed to reach
 DD> the freezing point tomorrow (Wednesday).

 RH> Right now (1:30 pm) it's 36 and rainy. Temps have been falling all day
 RH> but we've got a brisket on the smoker.

Yesterday (Wednesday) we got almost to the freezing point. And saw sun
light finally which helped melting snow/ice left on the dark asphalt of
the local highways and byways. Today is guesstimated to reach 34ºF. Then
right back into the deep freeze.

      8<----- CHOP ----->8

 DD>       Title: Fresh Pico de Gallo
 DD>  Categories: Five, Vegetables, Chilies, Herbs, Citrus
 DD>       Yield: 2 Servings

 RH> We'll leave out the cilantro as neither of us care for the taste of it.
 RH> I can take it in (very) small quantities but even a little bit will
 RH> taste like soap to Steve.

 DD> I am not a huge fan of the soap weed. So, while I use some, I'm
 DD> careful not to "overload" - which is easy to do with cilantro. Some
 DD> dishes don't taste "right" to me without at least some cilantro.

 RH> No problem for us to leave it out.

According to Real Simple cumin, curry powder and caraway are the best
subs for dried cilantro/coriander. To wit:

"Caraway and coriander are almost interchangeable. Their flavor profiles 
are so similar, you can use it easily any place you're supposed to use 
coriander. The flavor is a bit sweeter, however, so it's especially good 
in marinades and spice rubs where roasting or grilling amplifies the 
flavor."

Best substitutes for fresh are basil, parsley and dill.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cilantro-Free Pico de Gallo
 Categories: Vegetables, Chilies, Herbs, Citrus
      Yield: 4 servings

      6 md Vine-ripened tomatoes; in
           - small dice
      1 sm Red onion; in fine dice
      2    Jalapeno or serrano chilies;
           - stemmed, seeded, deveined,
           - finely diced
      1 cl Garlic; minced
      2 tb Fresh squeezed lime juice
      1 ts (heaping) Mexican oregano
    1/4 ts Ground cumin
      1 ts Smoked paprika
           Salt

  Combine ingredients and mix thoroughly.

  Crush the Mexican oregano leaves between your fingers
  as you add them to the mix.

  Let this sit overnight for more developed flavors.

  Serve with tortilla chips. This makes a great topping
  for nachos or queso dip too.

  Yield: 4 to 5 servings

  RECIPE FROM: https://www.thespicehouse.com

  Uncle Dirty Dave's Archives

MMMMM

.... Remember, pain is just nature's way of reminding you who's in charge.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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