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