Text 27780, 78 rader
Skriven 2012-08-01 07:25:42 av Dave Drum (1:18/200.0)
  Kommentar till text 27770 av Ruth Haffly (1:396/45.28)
Ärende: Tasting
===============
-=> Ruth Haffly wrote to DAVE DRUM <=-

 DD>            Salt & Pepper
 DD>       2 md Bell peppers; in strips
 DD>            - or diced coarse

 RH> Red or green peppers? I'd go with red, for the color and taste.

Yes. It's a U-Pick-Em. I've used green, orange, yellow, red - and once a purple
bell pepper. Depending on what's on special offer. But, I do not recommend the
purple bell pepper for anything cooked. It comes out a nasty, unappetising
gray. Tastes OK - just looks like it has been six-weeks dead.

 DD>       1 lg Onion; chopped
 DD>       2 ts Chilli spice mix

 RH> What chili spice mix or do you have your own that would be used? We
 RH> usually combine various powdered chilis for seasoning our chili.

Depends on what I have on hand. I developed the recipe using Chilli Man spice
mix. But, since the company got sold to Faribault (MN) Foods the taste and
quality of their chilli spice mix (and their canned chilli) has changed ... and
not for the better. I use Mexene (http://www.mexene.com/), Ray's
(www.rayschilli.com/) which is produced by my friend Jay Nichole (his canned
chilli is most excellent - his Coney sauce, not so great) or the Firehouse Hot
from a recipe I will post below ... if I have some on hand and reasonably
fresh.
 
 DD>     1/2 ts Cumin

 DD>   Developed, tested and enthusiastically approved at Uncle
 DD>   Dirty Dave's Kitchen, Springfield, IL. It be GOOOOOOD
 DD>   stuff, Maynard.

 RH> It does look good, we'll have to give it a try.

You'll probably like it. And like all recipes, I am sure you will tweak it to
suit.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Firehouse HOT Chilli Spice
 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.
  
  YIELD: 5 1/2 OZ (156g)
  
  Meal Master Format by Dave Drum - 12 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Garlic is as good as ten mothers. - Les Blank
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)