Text 1108, 63 rader
Skriven 2010-09-05 22:40:21 av Ruth Haffly (1:396/45.28)
    Kommentar till text 976 av Dave Drum (44747.cooking)
Ärende: Heat Levels                                              [1]
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Hi Dave,

 hn> Indian spices are often quite different
 hn> than other ethnicities...or so it seems

 RH> Each ethnic group has a different definition of "hot" in their spice
 RH> vocabulary.  You wouldn't get a Tex-Mex hot in India, nor a vindaloo
 RH> one in TX.

 DD> I've *never* seen really HOT Tex-Mex cuisine. Spicy, with a bit of

I've had some, especially when we lived in AZ, that I would classify as
hot.  If it makes you sweat, it's hot.

 DD> bite. But, not truly HOT from chilies. For that one need head toward
 DD> southern Mexico ... and not much of it there. Mexico, like the US,
 DD> India, China, etc. has a vast range of regional cuisines. My friends

I know, I've read about it. Most of it isn't really hot but well spiced.
The Tex-Mex is more of a corruption of some of the spicier dishes than
an authentic cuisine.


 DD> the Valadaz family, who owned Nichole's Restaurant, introduced me to
 DD> the Mexico City style of cooking ... while their chief cook, Joaquin,
 DD> often included me in the group when he was cooking Oaxacan style
 DD> (those items were not on the menu) by having the servers let me know
 DD> that it was available that day. For my part, I used to bring the
 DD> Judge's Cup from my chilli cook off entries to Joaquin after a cook
 DD> off. He really liked my chilli.   Bv)=

Nice to have friends in the business who let you in on off the menu
specials. (G)


 DD>       Title: Oaxacan Black Mole Mole Negro
 DD>  Categories: Chocolate, Chilies, Herbs, Sauces
 DD>       Yield: 24 servings

 DD>       2 oz Chihuacle negro chilies *
 DD>   5 1/2 oz Mulatto chilies
 DD>       2 oz Pasilla chilies
 DD>       1    Pasilla de Oaxaca chile
 DD>            +=OR=+
 DD>       1    Chipotle meco; tan, dried,
 DD>            - NOT canned in adobo
                 *******************

Steve smoked some red jalapenoes so now we've got our own chipotles.
This looks good but probably to be made during a semester break or
something--some time when I've got more time for long term fussy
cooking.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)