Text 1345, 108 rader
Skriven 2010-09-10 05:47:00 av Dave Drum (45150.cooking)
   Kommentar till text 1301 av Ruth Haffly (1:396/45.28)
Ärende: Cuisines
================
-=> Ruth Haffly wrote to Dave Drum <=-

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

 DD> Au contraire. Tex-Mex (as well as Cal-Mex) is a cuisine of its own. It
 DD> just happens to span an international border. Fajitas, f'r instance
 DD> are a prime example of Tex-Mex cuisine.

 RH> OK, it started as a corruption but has grown into a cuisine of its own.

ALL cuisines seem to be the adaptation and corruption of some other cuisine.
French cuisine sprang pretty much from the gang of Italian chefs brought to the
French court by an Italian noblewoman marrying one of the Louis'. Of course
Italian cooking then went off its own direction - as did the newly minted
French school. 
 
 RH> BTW, will you please repost your home made chili powder recipe? I want
 RH> to see if we can do it with the peppers we can pick up locally.
 RH> Thanks.

I use two recipes - depending on my mood at the moment. They are not original
with me - but, I have adapted them and (mostly) noted the changes. Here y'go
....
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Firehouse HOT Chilli Powder
 Categories: Chilli, Herbs, Chilies
      Yield: 5 1/2 ounces
 
      6 tb Hot Hungarian or Spanish
           - Paprika
      2 tb Turmeric
      1 tb Dried Ancho chilies
      1 tb Cumin
      1 ts Oregano
    1/2 ts Cayenne
      1 tb Garlic granules
    1/2 ts Salt
    1/4 ts Ground cloves
 
  Mix all ingredients and grind to a fine powder using a mortar and
  pestle, or food processor or blender. Spice will keep 6 months or so
  on the pantry shelf.
  
  This powder is somewhat more pungent and fresher tasting than a
  packaged brand, so use a bit less.
  
  UDD notes: I have increased the cumin and garlic in this from the
  original. You can use an R2D2 coffee grinder to grind the chilies and
  other spices together. It's really not as *hot* as the title implies.
  But, adding heat is easy, so long as you don't overwhelm the other
  flavours with the extra chilies.
  
  YIELD: 5 1/2 OZ
  
  Meal Master Format by Dave Drum - 12 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Powder
 Categories: Chileheads, Chilli, Herbs, Chilies
      Yield: 1 Servings
 
      5 tb Ground New Mexican red
           - chile
      1 tb Ground hot chile; such as
           - piquin or chiltepin
  1 1/2 tb Ground cumin
  1 1/2 tb Ground oregano
  1 1/2 tb Garlic granules
      1 ts Salt
 
  This recipe is from the book" Too Many Chiles" by Nancy and Jeff
  Gerlach. I have made this and is very easy and far better than store
  bought powder. Experiment with different chilies for hotter or milder
  taste.

  UDD Notes: This is the other chilli powder I make and use from time
  to time. I sometimes add 1 1/2 tb of onion granules to this mix.
  
  Enjoy - Paul Smith, Clarkridge,AR.; Chileheads Mailing List
  
  Format by Dave Drum - 15 July 1999

  Uncle Dirty Dave's Kitchen      

  Snagged From FIDO's COOKING  Echoes
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I come from a family where gravy is considered a beverage. - Erma Bombeck
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