I'm in seventh heaven, I went to a distant supermarket and found 1lb bags of
pure chile powder for only $3.50. The nearby supermarkets only sell 1oz bags
for $0.69 and I use so much of it. I got California chile, one of my favorites
along with the mild New Mexico variety, but they didn't have chile pasilla
except in the 1oz size. I need to score a few kilos of that if I ever find it.

--------------------------------------------------------------------------------
"Baby let's make a run for the border...I got a hunger only tacos can stop...
Just remember what I want to order...Three tacos, two tostadas and a soda pop...
Ye-eah...And don't forget the hot sauce, cholo!"
-- Jennifer Lopez
--------------------------------------------------------------------------------

Whats the special of pasilla ?




Right on about New Mex' and real Mexican chile powder .
I got some Chile oscuro 20 years ago at USA store and it
is worthless ! Not a substitute at all .

werty wrote..., On 10/24/2005 10:26:
Whats the special of pasilla ?



Right on about New Mex' and real Mexican chile powder .
I got some Chile oscuro 20 years ago at USA store and it
is worthless ! Not a substitute at all .

The pasilla has a unique flavor and it is the color of eggplant
rather than the usual red. Not a hot chile, just a rich and
complex flavor.

I love chiles and while I like to add hot chile sauce to taste,
I prefer lots of mild chiles in whatever I'm making, but the
supermarket has a limited choice. Even the Mexican carnicerias
never had anything but the usual jalapeño and serrano and of
course habaneros, but given the thousands of chile varieties
that surely exist in Mexico alone I'm always amazed I can never
find them in the U.S. So the chile pasilla was a real find,
though I bought a "chile pasilla" at Safeway and it is a chile
poblano.

If y'all like Mexican food, you should like Thai food. I just
moved from the Mexican border to the San Francisco Bay Area
and all I've eaten is Asian, and Thai food is incredible. I
see many common elements to Mexican cooking, especially the
chiles and citrus (lime juice plus lemongrass). I just made
Thai peanut sauce and it should appeal to Mexicans, it is
essentially mole with peanuts with the seasoning being made
from chile, garlic, shallot, lemongrass, something similar
to ginger, lime juice, and coconut milk. I've been considering
buying a food truck to sell cheap tacos to the Mexican yard
workers around here, I bet I could sell them Thai stuff too.
Wouldn't it be hilarious if a gringo could sell tacos to
Mexicans?

Thai Food ? I live in Thailand ( 5 years ) ....
Thais can't cook . They dont know how to do anything
but toss oil in a wok and how to under cook pork .
They can't figure corn , nor flour .

mole with peanuts with the seasoning being made
from chile, garlic, shallot, lemongrass, something similar
to ginger, lime juice, and coconut milk.
________________________________

Coconut is ground and squeezed to make "KaTE"
( i use Caps for consonanats and long vowels , lower case for short
vowel sounds )
It needs to be cooked , like i said Thais can't cook .
They heap this stuff ( called KaeNG ) in mounds
and only Thais eat it . As it tastes bad , so they add hot peppers
as an excuse to hide it's age somnetimes weeks
in the unrefrigerated markets .
Lemon grass is nothing ! Asians can't grow lemons .
But the big shock is i buy citric acid for 80 cents a kilo and they
can't figure its far better ! They do not listen . They hot pepper
everything for they cant taste their food . Mexicans CAN taste food .
Mexicans dont use hot peppers for this reason .
If you travel out of Bangkok a bit you may get some
noodle soup with a bit of undercooked pork .
it's real cheap , not hot and it MAY actually taste
good . But in Bangkok , the food is trash .
Asians have gene problems that make them thin for they cant absorb
food . 97% can't digest milk .
This is why ppl use hot peppers , malabsorbtion
in Duedenum .



The Mexicans CAN cook !
Red chile /pork Tamale !

werty wrote...
Thai Food ? I live in Thailand ( 5 years ) ....
Thais can't cook . They dont know how to do anything
but toss oil in a wok and how to under cook pork .
They can't figure corn , nor flour .

Hmm, all the Thai restaurants around here have the most
delicious food. And when I go to the Asian market it
seems that everything I wind up buying is imported from
Thailand, from the fish sauce to the tom yum hot & sour
soup paste to the rice seasoning paste to the coconut
milk to my favorite curry pastes. Even the rice noodles
are Thai. I think the rice vinegar and soy sauce are
from China, though.

I just used some of my curry paste yesterday, the Maesri
brand panang curry paste mixed with coconut milk. Very
spicy, it didn't need any more chile but I added some
extra lemongrass and galangal and some lemon juice to
give it extra tang. Added sliced beef and served over
rice noodles. And last week I made Thai peanut sauce
using the red curry paste, also with fish oil.

I can't say for certain that Mexicans would like it, I'll
have to try it on some of the jardineros around here.
But almost all the spices are found in Mexican cooking,
and the combination of hot and sour in Thai food is very
common in Mexican food (e.g. that chile/limón candy
Mexican kids love).