On 28-May-2009, "Nunya Bidnits" > wrote:

> In ster.com,
> Brick > typed:
>

> ---clipping it down---------

> What bugs me more is when I read a recipe in a cookbook that calls for
> "pepper" and then "dried pepper" or "red pepper" or "pepper flakes" in
> combinations of two or more of these. It just doesn't make any sense at
> all.
> Perhaps some of the pro chefs could tell us what they think those various
> terms mean, exactly. I mean, you can have the dried flakes, italian
> style,
> or you can take cayenne peppers and do the same things... what do these
> folks mean in their recipes, especially when you see more than one of
> these
> items in the same recipe?
>
> MartyB in KC

Thanks for the elaboration Marty. That pretty well mirrors my thoughts on
the subject. I'm quite a fan of all things spicy, but particularly chili
peppers
and hot sauces. I'm trying hard to familiarize myself with a few of the
basic
ones and their individual contribution the the final flavor of a dish. I
don't
buy "Chile Powder". I do buy a lot of specific chili via internet from
"Sweet Freedom Farm" in Albequerqe, NM. The peppers I use most are
Ancho, New Mexican Red, Serrano and Chipotle. I also use red pepper
flakes by Badia, but I have yet to find out exactly what it is. I do know
that
it's not good to get a whiff up the nose. I often get some in the air when
shaking it on food at the table. It's an attention getter.

--
Brick WA7ERO (Youth is wasted on young people)