[CH] Pasilla as dried powder
Bruce Baumgart (bruceb@srv.net)
Thu, 25 Mar 1999 20:07:32 -0700
Bret <bhelge@clarkston.com> wrote:
>On topic for those who have read this far.....
>Right now I've got some pasilla chiles drying to make into powder. I'm
>curious how the taste compares to the ancho powder I made. Anyone else
>try making powders from the less volatile chiles?
>
>
I can't grow them, but pasilla negro (vs pasilla ancho; regional name
differences) is one of my favorite powders. I think that it has a depth
of flavor lacking in the ancho.
Since I am delurking for this, my take on recipes is; since I have been
on this list for a while, if a regular says they like it, I have a pretty
good idea of what it tastes like. They have posted recipes before, I've
tried them, so I have a good idea of what they like or don't like. If
a recipe is posted with no comments about who made it, what their general
tastes are, I don't know what it will be like. I've been cooking for
30-mumble-mumble years, so I cam usually mentally taste it, but I still
get suprised with some flavor combinations.
Anybody could flood the list with recipes. That is not the point of this
list. This list, as I see it, is to share _knowledge_. If you have tried
some recipe, and liked it, by all means share it. If you found an
archive of recipes, share the pointer to it. If someone only has email
access, ask the poster. S/he should be glad to send you recipes that s/he
downloaded.
I'm tired now, I think I'll have a glass of wine..........
Bruce Baumgart
bruceb@srv.net