Janet Wilder > wrote:
> Brick wrote:
> > On 23-May-2009, Janet Wilder > wrote:
> >> Bob-tx wrote:
> >>> I am looking for an easy to make (less than about ten ingrediants)
> >>> barbecue sauce that goes good with pulled pork.
> >> Here is the recipe I use. It's very easy and you can substitute
> >> whatever spices you like best. You might prefer a zingier sauce and
> >> want to add hotter pepper, like cayenne or other ground hot pepper.
> > [ . . . ]
> > I am familiar with Ancho and New Mexico Red, but what pray tell
> > are you referring to with "2 teaspoons chili powder".
>
> Just run-of-the-mill supermarket chili powder. I use the Bolner's Fiesta
> brand "fancy light" chili powder. It has chili pepper, Comino, Silicon
> Dioxide, oregano and garlic.
>
> I'm sorry, I thought most people would know what "chili powder" was if
> the type was not specified, like I specified the NM red and the ancho.
>
> I apologize for misleading anyone.
I don't think you misled anyone, Janet. Brick clearly understood what it
was. That's why he wrote:
"Chili powder is a generic name for any powdered spice mix composed
chiefly of chili peppers, most commonly either red peppers or cayenne
peppers, which are both of the species Capsicum annuum.
It can be made from virtually any hot pepper including ancho, Cayenne,
Jalapeņo, New Mexico, and pasilla chilis.
http://en.wikipedia.org/wiki/Chili_powder
It's like specifying "curry" without providing the recipe for the
particular curry mix."
Speaking of which, I had a late night potluck snack at a party at the Sri
Lankan Buddhist temple, earlier tonight. I had a big plate of onion curry
with two curry pastes on the side. The onion curry actually had some curry
leaves in it! I don't know what any of them were, besides HOT, especially
the pastes. They were good, although Sai only took a small taste of what I
brought home and Jun didn't have much more than that. More for me. ;-)
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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Thanks ! ! ~Semper Fi~ USMC 1365061