On Fri, 2 Feb 2018 20:09:38 -0600, Sqwertz >
wrote:

>On Fri, 2 Feb 2018 12:52:35 -0800 (PST), Cindy Hamilton wrote:
>
>> On Friday, February 2, 2018 at 12:48:45 PM UTC-5, Sheldon wrote:
>>> On Fri, 2 Feb 2018 01:12:14 -0600, Sqwertz >
>>> wrote:
>>>
>>>>On Wed, 31 Jan 2018 10:21:08 -0800 (PST), Cindy Hamilton wrote:
>>>>
>>>>> OTOH, there's a strong tradition in cookbooks of Indian food to specify
>>>>> powdered hot capsicums using various spellings of chile, chilly, chili,
>>>>> etc.
>>>>>
>>>>> If it's an Indian recipe, it almost certainly wants plain, powdered
>>>>> hot peppers, not the powder that's used for chile con carne.
>>>>
>>>>That goes for pretty much all the cuisines. If it's not a
>>>>Mexican/Southwest (or "Mexican inspired") recipe, then the recipe is
>>>>calling for plain chile powder no matter how it's spelled (chili,
>>>>chilli, chilly, chile).
>>>
>>> Whenever a legitimate recipe calls for chili pepper it's called out by
>>> name, ie. whole or powdered aniheim, ancho, pequin, etal. Chili
>>> powder is a particular spice blend.
>>
>> You know, I looked for (and found) examples of legitimate recipes for
>> Indian food that called simply for "chilli powder" and "chilly powder".
>> Then I remembered you're not receptive to new information.
>
>Most recipes that call for dried, ground chiles don't call for
>specific chile cultivars except Mexican and sometimes Spanish cooking.
>Who's ever heard of the kinds of chiles used in Korean cuisine, for
>example? It's always just "red pepper" and sometimes "mild medium or
>hot" and "coarse or fine". 95% of the time the kind of pepper is not
>mentioned. But Sheldon is oblivious to any of that.
>
>-sw

DWARF MORON!