I sent the partner to the grocery store this weekend and asked for dried
red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food? They sure don't look or smell like the
chillies I use, and I'm not sure of the hotness (bit "chillied out" from
some very spicy food, so I'm not going to bite into them to test - at least
till my tastebuds heal).

Any advice?

sq

"mroo philpott-smythe" wrote:
I sent the partner to the grocery store this weekend and asked for dried
red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food?

I don't have a specific memory of Arbols, think I had some years ago. Is
there an Asian market you can get to? They should have dried red Thai
chiles and Japonicas. Also, have ya thought about getting a batch of chiles
ya like (Thai, Habanero, etc.) and drying them yourself, either in a food
dehydrator or by spreading them out on a sheet or whatever, in the Sun
during the day and shielding them from the foggy, foggy dew at night?

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" wrote:
I sent the partner to the grocery store this weekend and asked for dried
red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food?

I don't have a specific memory of Arbols, think I had some years ago. Is
there an Asian market you can get to? They should have dried red Thai
chiles and Japonicas. Also, have ya thought about getting a batch of chiles
ya like (Thai, Habanero, etc.) and drying them yourself, either in a food
dehydrator or by spreading them out on a sheet or whatever, in the Sun
during the day and shielding them from the foggy, foggy dew at night?

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in
:
"mroo philpott-smythe" wrote:
I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food?

I don't have a specific memory of Arbols, think I had some years ago.
Is there an Asian market you can get to? They should have dried red
Thai chiles and Japonicas.

Oh, yes, that's not a problem. I have loads of Asian markets close by.
The real problem is, I can't bear to let food go to waste! I don't want
to throw these away. They're very pretty, perfectly formed, a deep,
glossy red, long, scented pods. I just don't think they'll do well in an
Asian recipe. And I'm really tired of "not hot" chillies. I bought a ton
of jalapenos to use and it was like eating bell peppers. I must've eaten
four of them whole before I found one with a glorious orange inside
membrane.

Also, have ya thought about getting a batch
of chiles ya like (Thai, Habanero, etc.) and drying them yourself,
either in a food dehydrator or by spreading them out on a sheet or
whatever, in the Sun during the day and shielding them from the foggy,
foggy dew at night?

Heh. If only I had the time! Thanks to this NG, I'm already planning
miso-making, kimchee-making, tofu-making - and now you want me to dry my
own chillies too? %^D

Have you ever substituted arbols for hot Thai or japonicas?

The partner suggested we just stick to Thai chillies from now on, since
they're guaranteed to be hot.

Meanwhile, I guess I'm gonna have to dig up a recipe that requires chile
arbol ...

Thanks for the response, though.

sq

"mroo philpott-smythe" wrote in message
...

I sent the partner to the grocery store this weekend and asked for dried
red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food? They sure don't look or smell like the
chillies I use, and I'm not sure of the hotness (bit "chillied out" from
some very spicy food, so I'm not going to bite into them to test - at
least
till my tastebuds heal).


My Mexican cookbooks say they are "very hot," so I'm guessing you could
substitute them for Thai chilies.

Peter

"mroo philpott-smythe" wrote in message
...

I sent the partner to the grocery store this weekend and asked for dried
red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food? They sure don't look or smell like the
chillies I use, and I'm not sure of the hotness (bit "chillied out" from
some very spicy food, so I'm not going to bite into them to test - at
least
till my tastebuds heal).


My Mexican cookbooks say they are "very hot," so I'm guessing you could
substitute them for Thai chilies.

Peter

"Peter Dy" wrote:
"mroo philpott-smythe" wrote in message

I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.
[]
My Mexican cookbooks say they are "very hot," so I'm guessing you could
substitute them for Thai chilies.

OK, here's all I have:

Chiles de Arbol will add a natural, grassy flavor to dishes. In pod form
the de arbol is often used to flavor oils and vinegars. As a powder the de
arbol is great in soups and chilis.

Scoville Heat Units 15,000 to 30,000

Most Common Uses Table sauces, soups, stews

So it should be great in Chili Verde (my favorite OT Mexican dish to make,
served with black beans and rice). I'll hafta try making it with coconut
milk next time, making it a Mexican Gang Kio Wan!

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"Peter Dy" wrote in
. com:
"mroo philpott-smythe" wrote in message
...

I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food? They sure don't look or smell like
the chillies I use, and I'm not sure of the hotness (bit "chillied
out" from some very spicy food, so I'm not going to bite into them to
test - at least till my tastebuds heal).

My Mexican cookbooks say they are "very hot," so I'm guessing you
could substitute them for Thai chilies.

I think I'm going to divide the bunch in half and use half in a spicy
Asian dish and the remainder in some South or Central American dish. %^)

That sounds like the safest route.

Thanks for the advice, Peter.

sq

wrote in
:

"Peter Dy" wrote:
"mroo philpott-smythe" wrote in message


I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.
[]

My Mexican cookbooks say they are "very hot," so I'm guessing you
could substitute them for Thai chilies.

Well, if they're *very* hot, that sure is good incentive for trying to cook
with them!


OK, here's all I have:

[snip very useful info]

So it should be great in Chili Verde (my favorite OT Mexican dish to
make, served with black beans and rice). I'll hafta try making it with
coconut milk next time, making it a Mexican Gang Kio Wan!

I make a Chili Verde that is absolutely awesome. I'll try using the chiles
de Arbol in it and see if it blows my sox off. %^)

If you see a pair of sox flying by, you'll know I succeeded.

Thanks so much for the info!

Mexican Gang Kio Wan sounds stupendous. When I first came to this country,
I ate Mexican food all the time because it was cheap and tasty and used
many of the ingredients I was familiar with. Regular American food seemed
so bland by comparison.

Of course, now I can get great Asian food on every block, so much for
homesickness.

sq, "Extremely envious because two close friends are leaving for Bali and
Singapore soon, and have already drawn up a list of where and what they're
going to eat while there. Selfish sods."

wrote in
:

"Peter Dy" wrote:
"mroo philpott-smythe" wrote in message


I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.
[]

My Mexican cookbooks say they are "very hot," so I'm guessing you
could substitute them for Thai chilies.

Well, if they're *very* hot, that sure is good incentive for trying to cook
with them!


OK, here's all I have:

[snip very useful info]

So it should be great in Chili Verde (my favorite OT Mexican dish to
make, served with black beans and rice). I'll hafta try making it with
coconut milk next time, making it a Mexican Gang Kio Wan!

I make a Chili Verde that is absolutely awesome. I'll try using the chiles
de Arbol in it and see if it blows my sox off. %^)

If you see a pair of sox flying by, you'll know I succeeded.

Thanks so much for the info!

Mexican Gang Kio Wan sounds stupendous. When I first came to this country,
I ate Mexican food all the time because it was cheap and tasty and used
many of the ingredients I was familiar with. Regular American food seemed
so bland by comparison.

Of course, now I can get great Asian food on every block, so much for
homesickness.

sq, "Extremely envious because two close friends are leaving for Bali and
Singapore soon, and have already drawn up a list of where and what they're
going to eat while there. Selfish sods."

"mroo philpott-smythe" wrote in message
...
"Peter Dy" wrote in
. com:
"mroo philpott-smythe" wrote in message
...

I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food? They sure don't look or smell
like
the chillies I use, and I'm not sure of the hotness (bit "chillied
out" from some very spicy food, so I'm not going to bite into them
to
test - at least till my tastebuds heal).


I admit that I got this via Google but
http://www.cuisinenet.com/glossary/chile.html

says that Arbol Chillies are called also called Chinese hot peppers so
there may be some suitable recipes in existence.

Jim.

"James Silverton" wrote in
:
"mroo philpott-smythe" wrote in message
...

I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food? They sure don't look or smell
like
the chillies I use, and I'm not sure of the hotness (bit "chillied
out" from some very spicy food, so I'm not going to bite into them
to test - at least till my tastebuds heal).

I admit that I got this via Google but
http://www.cuisinenet.com/glossary/chile.html

says that Arbol Chillies are called also called Chinese hot peppers so
there may be some suitable recipes in existence.

Ohmigoodness! That might be the solution, then.

sq, "Although we've done Chinese food this week, so they'll have to wait.
Next week is Indian food week."

"James Silverton" wrote in
:
"mroo philpott-smythe" wrote in message
...

I sent the partner to the grocery store this weekend and asked for
dried red chillies (whole). He returned with dried Arbol chillies.

Can you use these in Asian food? They sure don't look or smell
like
the chillies I use, and I'm not sure of the hotness (bit "chillied
out" from some very spicy food, so I'm not going to bite into them
to test - at least till my tastebuds heal).

I admit that I got this via Google but
http://www.cuisinenet.com/glossary/chile.html

says that Arbol Chillies are called also called Chinese hot peppers so
there may be some suitable recipes in existence.

Ohmigoodness! That might be the solution, then.

sq, "Although we've done Chinese food this week, so they'll have to wait.
Next week is Indian food week."

"mroo philpott-smythe" wrote:
[]
I make a Chili Verde that is absolutely awesome. I'll try using the
chiles de Arbol in it and see if it blows my sox off. %^)

If you see a pair of sox flying by, you'll know I succeeded.

Just hold on to yer socks, OK?

Mexican Gang Kio Wan sounds stupendous.

Kinda funny, I've been using Thai chiles (along with a bunch of other
kinds) in my Chili Verde for years and never thought about adding coconut
milk before.

Lemme know the next time yer makin' Chili Verde! °~)

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"mroo philpott-smythe" wrote:
[]
I make a Chili Verde that is absolutely awesome. I'll try using the
chiles de Arbol in it and see if it blows my sox off. %^)

If you see a pair of sox flying by, you'll know I succeeded.

Just hold on to yer socks, OK?

Mexican Gang Kio Wan sounds stupendous.

Kinda funny, I've been using Thai chiles (along with a bunch of other
kinds) in my Chili Verde for years and never thought about adding coconut
milk before.

Lemme know the next time yer makin' Chili Verde! °~)

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.