I pretty much only needed some meat and produce so decided to place an order
at Amazon. While I had no problems getting meat, almost every produce item
I tried to order was out of stock! And then I failed to order white onions.
I thought I had some. Nope. I had one. So I had to make alternate
choices. Organic, single russet potatoes, yellow tomatoes and pre-chopped
green pepper. It was either that or use dried but... I really prefer only
green peppers in my chili and I can't find just the green, dried. I have
orange, red, and a mix of green and red dried. I also prefer to use fresh
foods, particularly this time of year.

So, what went into the chili was: Ground beef, dark red kidney beans, small
amount of red onion, a few green onions, a small yellow onion, much more
green pepper than I normally use, a few small yellow tomatoes, the remains
of a jar of salsa, two cans of Rotel, tomato sauce, two jalapenos, chili
powder, Mexican oregano, dried cilantro and a little salt.

The end result is very good. Just the right amount of heat for me. I was
worried because after I put in two jalapenos, I tasted a bite and they were
pretty hot.

Alas, I will not be able to recreate this again because I was mostly using
up scraps of things from the fridge.

>"Julie Bove" wrote in message ...
>Alas, I will not be able to recreate this again because I was mostly using
>up scraps of things from the fridge.

This is actually a pretty good way to make chili Julie...my chili typically
varies a bit from batch to batch but always turns out great. Chili is very
versatile.
- Kody

"Kody" > wrote in message
...
> >"Julie Bove" wrote in message ...
>>Alas, I will not be able to recreate this again because I was mostly using
>>up scraps of things from the fridge.
>
> This is actually a pretty good way to make chili Julie...my chili
> typically varies a bit from batch to batch but always turns out great.
> Chili is very versatile.
> - Kody

Yes it is.

On 7/14/2015 5:43 PM, Julie Bove wrote:
> I pretty much only needed some meat and produce so decided to place an
> order at Amazon. While I had no problems getting meat, almost every
> produce item I tried to order was out of stock! And then I failed to
> order white onions. I thought I had some. Nope. I had one. So I had
> to make alternate choices. Organic, single russet potatoes, yellow
> tomatoes and pre-chopped green pepper. It was either that or use dried
> but... I really prefer only green peppers in my chili and I can't find
> just the green, dried. I have orange, red, and a mix of green and red
> dried. I also prefer to use fresh foods, particularly this time of year.
>
> So, what went into the chili was: Ground beef, dark red kidney beans,
> small amount of red onion, a few green onions, a small yellow onion,
> much more green pepper than I normally use, a few small yellow tomatoes,
> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
> jalapenos, chili powder, Mexican oregano, dried cilantro and a little salt.
>
> The end result is very good. Just the right amount of heat for me. I
> was worried because after I put in two jalapenos, I tasted a bite and
> they were pretty hot.
>
> Alas, I will not be able to recreate this again because I was mostly
> using up scraps of things from the fridge.

I've been making my chili with Korean pepper powder - it works out great
and gives it a vivid coloring. I think it makes for a smoother chili.
I'll also add some gochujang and mustard - making sure to use it in
amounts just under the radar.

Mr. Aloha

On 2015-07-15 21:38:34 +0000, dsi1 said:

>> So, what went into the chili was: Ground beef, dark red kidney beans,
>> small amount of red onion, a few green onions, a small yellow onion,
>> much more green pepper than I normally use, a few small yellow tomatoes,
>> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>> jalapenos, chili powder, Mexican oregano, dried cilantro and a little salt.
>
> I've been making my chili with Korean pepper powder - it works out
> great and gives it a vivid coloring. I think it makes for a smoother
> chili. I'll also add some gochujang and mustard - making sure to use it
> in amounts just under the radar.

I just got a jar of ground Aleppo peppers, tasted great at the store.
That's going in my next chili. In "Eat Me!", Kenny Shopsin says he
always put's a half cup or more of freshly brewed black coffee. That
sure does give my chili a lot more complexity than it had before.

On 7/15/2015 2:00 PM, gtr wrote:
> On 2015-07-15 21:38:34 +0000, dsi1 said:
>
>>> So, what went into the chili was: Ground beef, dark red kidney beans,
>>> small amount of red onion, a few green onions, a small yellow onion,
>>> much more green pepper than I normally use, a few small yellow tomatoes,
>>> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>>> jalapenos, chili powder, Mexican oregano, dried cilantro and a little
>>> salt.
>>
>> I've been making my chili with Korean pepper powder - it works out
>> great and gives it a vivid coloring. I think it makes for a smoother
>> chili. I'll also add some gochujang and mustard - making sure to use
>> it in amounts just under the radar.
>
> I just got a jar of ground Aleppo peppers, tasted great at the store.
> That's going in my next chili. In "Eat Me!", Kenny Shopsin says he
> always put's a half cup or more of freshly brewed black coffee. That
> sure does give my chili a lot more complexity than it had before.
>
>

I'll have to try that! Thanks! Err... mahalo!

On Tuesday, July 14, 2015 at 10:43:58 PM UTC-5, Julie Bove wrote:
> I pretty much only needed some meat and produce so decided to place an order
> at Amazon. While I had no problems getting meat, almost every produce item
> I tried to order was out of stock! And then I failed to order white onions.
> I thought I had some. Nope. I had one. So I had to make alternate
> choices. Organic, single russet potatoes, yellow tomatoes and pre-chopped
> green pepper. It was either that or use dried but... I really prefer only
> green peppers in my chili and I can't find just the green, dried. I have
> orange, red, and a mix of green and red dried. I also prefer to use fresh
> foods, particularly this time of year.
>
> So, what went into the chili was: Ground beef, dark red kidney beans, small
> amount of red onion, a few green onions, a small yellow onion, much more
> green pepper than I normally use, a few small yellow tomatoes, the remains
> of a jar of salsa, two cans of Rotel, tomato sauce, two jalapenos, chili
> powder, Mexican oregano, dried cilantro and a little salt.
>
> The end result is very good. Just the right amount of heat for me. I was
> worried because after I put in two jalapenos, I tasted a bite and they were
> pretty hot.
>
> Alas, I will not be able to recreate this again because I was mostly using
> up scraps of things from the fridge.

Scrap describes the cook. You could stand in the town square and scream,
"I am White trash," until you're hoarse, but you'll never compete with
that miserable concoction.

--Bryan

On Wed, 15 Jul 2015 11:38:34 -1000, dsi1
> wrote:

>On 7/14/2015 5:43 PM, Julie Bove wrote:
>> I pretty much only needed some meat and produce so decided to place an
>> order at Amazon. While I had no problems getting meat, almost every
>> produce item I tried to order was out of stock! And then I failed to
>> order white onions. I thought I had some. Nope. I had one. So I had
>> to make alternate choices. Organic, single russet potatoes, yellow
>> tomatoes and pre-chopped green pepper. It was either that or use dried
>> but... I really prefer only green peppers in my chili and I can't find
>> just the green, dried. I have orange, red, and a mix of green and red
>> dried. I also prefer to use fresh foods, particularly this time of year.
>>
>> So, what went into the chili was: Ground beef, dark red kidney beans,
>> small amount of red onion, a few green onions, a small yellow onion,
>> much more green pepper than I normally use, a few small yellow tomatoes,
>> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>> jalapenos, chili powder, Mexican oregano, dried cilantro and a little salt.
>>
>> The end result is very good. Just the right amount of heat for me. I
>> was worried because after I put in two jalapenos, I tasted a bite and
>> they were pretty hot.
>>
>> Alas, I will not be able to recreate this again because I was mostly
>> using up scraps of things from the fridge.
>
>I've been making my chili with Korean pepper powder - it works out great
>and gives it a vivid coloring. I think it makes for a smoother chili.
>I'll also add some gochujang and mustard - making sure to use it in
>amounts just under the radar.
>
>Mr. Aloha

I can't imagine Asian chili, no more than I can imagine Southwest US
kimchee... and gochujang sounds like it's gotta be an orgasmic female
lubricant... I bet I've injested more gochujang than you have... I've
never had acne.

On 7/15/2015 2:52 PM, Brooklyn1 wrote:
> On Wed, 15 Jul 2015 11:38:34 -1000, dsi1
> > wrote:
>
>> On 7/14/2015 5:43 PM, Julie Bove wrote:
>>> I pretty much only needed some meat and produce so decided to place an
>>> order at Amazon. While I had no problems getting meat, almost every
>>> produce item I tried to order was out of stock! And then I failed to
>>> order white onions. I thought I had some. Nope. I had one. So I had
>>> to make alternate choices. Organic, single russet potatoes, yellow
>>> tomatoes and pre-chopped green pepper. It was either that or use dried
>>> but... I really prefer only green peppers in my chili and I can't find
>>> just the green, dried. I have orange, red, and a mix of green and red
>>> dried. I also prefer to use fresh foods, particularly this time of year.
>>>
>>> So, what went into the chili was: Ground beef, dark red kidney beans,
>>> small amount of red onion, a few green onions, a small yellow onion,
>>> much more green pepper than I normally use, a few small yellow tomatoes,
>>> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>>> jalapenos, chili powder, Mexican oregano, dried cilantro and a little salt.
>>>
>>> The end result is very good. Just the right amount of heat for me. I
>>> was worried because after I put in two jalapenos, I tasted a bite and
>>> they were pretty hot.
>>>
>>> Alas, I will not be able to recreate this again because I was mostly
>>> using up scraps of things from the fridge.
>>
>> I've been making my chili with Korean pepper powder - it works out great
>> and gives it a vivid coloring. I think it makes for a smoother chili.
>> I'll also add some gochujang and mustard - making sure to use it in
>> amounts just under the radar.
>>
>> Mr. Aloha
>
> I can't imagine Asian chili, no more than I can imagine Southwest US
> kimchee... and gochujang sounds like it's gotta be an orgasmic female
> lubricant... I bet I've injested more gochujang than you have... I've
> never had acne.
>

No doubt you're right about being short on imagination as well as
ingesting a lot of juices from private parts. I have to say that you've
got those areas pretty well covered.

As far as Asian chili goes, you wouldn't know a thing about the chili I
make except that it's some of the best chili you ever ate. My number one
rule is to never disclose what's in the food I cook. People always have
some wacky notions about cooking ingredients anyway.

Mr. Aloha

On 7/15/2015 7:32 PM, dsi1 wrote:
> On 7/15/2015 2:52 PM, Brooklyn1 wrote:
>> On Wed, 15 Jul 2015 11:38:34 -1000, dsi1
>> > wrote:
>>
>>> On 7/14/2015 5:43 PM, Julie Bove wrote:
>>>> I pretty much only needed some meat and produce so decided to place an
>>>> order at Amazon. While I had no problems getting meat, almost every
>>>> produce item I tried to order was out of stock! And then I failed to
>>>> order white onions. I thought I had some. Nope. I had one. So I had
>>>> to make alternate choices. Organic, single russet potatoes, yellow
>>>> tomatoes and pre-chopped green pepper. It was either that or use dried
>>>> but... I really prefer only green peppers in my chili and I can't find
>>>> just the green, dried. I have orange, red, and a mix of green and red
>>>> dried. I also prefer to use fresh foods, particularly this time of
>>>> year.
>>>>
>>>> So, what went into the chili was: Ground beef, dark red kidney beans,
>>>> small amount of red onion, a few green onions, a small yellow onion,
>>>> much more green pepper than I normally use, a few small yellow
>>>> tomatoes,
>>>> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>>>> jalapenos, chili powder, Mexican oregano, dried cilantro and a
>>>> little salt.
>>>>
>>>> The end result is very good. Just the right amount of heat for me. I
>>>> was worried because after I put in two jalapenos, I tasted a bite and
>>>> they were pretty hot.
>>>>
>>>> Alas, I will not be able to recreate this again because I was mostly
>>>> using up scraps of things from the fridge.
>>>
>>> I've been making my chili with Korean pepper powder - it works out great
>>> and gives it a vivid coloring. I think it makes for a smoother chili.
>>> I'll also add some gochujang and mustard - making sure to use it in
>>> amounts just under the radar.
>>>
>>> Mr. Aloha
>>
>> I can't imagine Asian chili, no more than I can imagine Southwest US
>> kimchee... and gochujang sounds like it's gotta be an orgasmic female
>> lubricant... I bet I've injested more gochujang than you have... I've
>> never had acne.
>>
>
> No doubt you're right about being short on imagination as well as
> ingesting a lot of juices from private parts. I have to say that you've
> got those areas pretty well covered.
>
> As far as Asian chili goes, you wouldn't know a thing about the chili I
> make except that it's some of the best chili you ever ate. My number one
> rule is to never disclose what's in the food I cook. People always have
> some wacky notions about cooking ingredients anyway.
>
> Mr. Aloha


This is the premier episode of our new cooking show, "Ask Mr. Aloha!"

"Bryan-TGWWW" > wrote in message
...
> On Tuesday, July 14, 2015 at 10:43:58 PM UTC-5, Julie Bove wrote:
>> I pretty much only needed some meat and produce so decided to place an
>> order
>> at Amazon. While I had no problems getting meat, almost every produce
>> item
>> I tried to order was out of stock! And then I failed to order white
>> onions.
>> I thought I had some. Nope. I had one. So I had to make alternate
>> choices. Organic, single russet potatoes, yellow tomatoes and
>> pre-chopped
>> green pepper. It was either that or use dried but... I really prefer
>> only
>> green peppers in my chili and I can't find just the green, dried. I have
>> orange, red, and a mix of green and red dried. I also prefer to use
>> fresh
>> foods, particularly this time of year.
>>
>> So, what went into the chili was: Ground beef, dark red kidney beans,
>> small
>> amount of red onion, a few green onions, a small yellow onion, much more
>> green pepper than I normally use, a few small yellow tomatoes, the
>> remains
>> of a jar of salsa, two cans of Rotel, tomato sauce, two jalapenos, chili
>> powder, Mexican oregano, dried cilantro and a little salt.
>>
>> The end result is very good. Just the right amount of heat for me. I
>> was
>> worried because after I put in two jalapenos, I tasted a bite and they
>> were
>> pretty hot.
>>
>> Alas, I will not be able to recreate this again because I was mostly
>> using
>> up scraps of things from the fridge.
>
> Scrap describes the cook. You could stand in the town square and scream,
> "I am White trash," until you're hoarse, but you'll never compete with
> that miserable concoction.
>
> --Bryan

Please post how *you* make it then.

"dsi1" > wrote in message
...
> On 7/14/2015 5:43 PM, Julie Bove wrote:
>> I pretty much only needed some meat and produce so decided to place an
>> order at Amazon. While I had no problems getting meat, almost every
>> produce item I tried to order was out of stock! And then I failed to
>> order white onions. I thought I had some. Nope. I had one. So I had
>> to make alternate choices. Organic, single russet potatoes, yellow
>> tomatoes and pre-chopped green pepper. It was either that or use dried
>> but... I really prefer only green peppers in my chili and I can't find
>> just the green, dried. I have orange, red, and a mix of green and red
>> dried. I also prefer to use fresh foods, particularly this time of year.
>>
>> So, what went into the chili was: Ground beef, dark red kidney beans,
>> small amount of red onion, a few green onions, a small yellow onion,
>> much more green pepper than I normally use, a few small yellow tomatoes,
>> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>> jalapenos, chili powder, Mexican oregano, dried cilantro and a little
>> salt.
>>
>> The end result is very good. Just the right amount of heat for me. I
>> was worried because after I put in two jalapenos, I tasted a bite and
>> they were pretty hot.
>>
>> Alas, I will not be able to recreate this again because I was mostly
>> using up scraps of things from the fridge.
>
> I've been making my chili with Korean pepper powder - it works out great
> and gives it a vivid coloring. I think it makes for a smoother chili. I'll
> also add some gochujang and mustard - making sure to use it in amounts
> just under the radar.
>
> Mr. Aloha

Hmmm... I don't have that. I did get some chipotle pepper powder for some
recipe that I was going to make for Angela. I never made the recipe and I
can't remember now what it was.

On Wednesday, July 15, 2015 at 10:18:29 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On 7/14/2015 5:43 PM, Julie Bove wrote:
> >> I pretty much only needed some meat and produce so decided to place an
> >> order at Amazon. While I had no problems getting meat, almost every
> >> produce item I tried to order was out of stock! And then I failed to
> >> order white onions. I thought I had some. Nope. I had one. So I had
> >> to make alternate choices. Organic, single russet potatoes, yellow
> >> tomatoes and pre-chopped green pepper. It was either that or use dried
> >> but... I really prefer only green peppers in my chili and I can't find
> >> just the green, dried. I have orange, red, and a mix of green and red
> >> dried. I also prefer to use fresh foods, particularly this time of year.
> >>
> >> So, what went into the chili was: Ground beef, dark red kidney beans,
> >> small amount of red onion, a few green onions, a small yellow onion,
> >> much more green pepper than I normally use, a few small yellow tomatoes,
> >> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
> >> jalapenos, chili powder, Mexican oregano, dried cilantro and a little
> >> salt.
> >>
> >> The end result is very good. Just the right amount of heat for me. I
> >> was worried because after I put in two jalapenos, I tasted a bite and
> >> they were pretty hot.
> >>
> >> Alas, I will not be able to recreate this again because I was mostly
> >> using up scraps of things from the fridge.
> >
> > I've been making my chili with Korean pepper powder - it works out great
> > and gives it a vivid coloring. I think it makes for a smoother chili. I'll
> > also add some gochujang and mustard - making sure to use it in amounts
> > just under the radar.
> >
> > Mr. Aloha
>
> Hmmm... I don't have that. I did get some chipotle pepper powder for some
> recipe that I was going to make for Angela. I never made the recipe and I
> can't remember now what it was.

Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.

You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.

Doc Aloha

On Thursday, July 16, 2015 at 12:30:01 PM UTC-4, dsi1 wrote:

> Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
>
> You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.

I don't buy it by the bale, but I've got about four ounces of Korean
pepper powder (coarse grind) in the cupboard. That was the smallest
quantity the Korean grocery had. I think the largest bag might
have been 10 pounds. It's not very dense, so that was a LOT of
pepper powder.

Today's Detroit Free Press had a nice recipe for cucumber salad
that used it. (They didn't use the term, but I'd call it ban chan.)
I'm looking forward to trying it.

I looked for the recipe, but wasn't able to log in to the online
edition from here. If I like it, I'll type it in (or maybe they'll
post it at freep.com soon).


Cindy Hamilton

On Thu, 16 Jul 2015 10:03:53 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, July 16, 2015 at 12:30:01 PM UTC-4, dsi1 wrote:
>
>> Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
>>
>> You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
>
>I don't buy it by the bale, but I've got about four ounces of Korean
>pepper powder (coarse grind) in the cupboard. That was the smallest
>quantity the Korean grocery had. I think the largest bag might
>have been 10 pounds. It's not very dense, so that was a LOT of
>pepper powder.
>
>Today's Detroit Free Press had a nice recipe for cucumber salad
>that used it. (They didn't use the term, but I'd call it ban chan.)
>I'm looking forward to trying it.
>
>I looked for the recipe, but wasn't able to log in to the online
>edition from here. If I like it, I'll type it in (or maybe they'll
>post it at freep.com soon).
>
>
>Cindy Hamilton

Banchan is the term used for all those little dishes put out on the
table up front and with the meal at a Korean restaurant. There are a
gazillion things that can be included. They really used to help make
up a whole meal, along side of rice ad soup, but are
mini-appetizers/side dishes these days - at least here in the US.

http://www.maangchi.com/recipes/banchan

They are almost my favorite Korean foods.

On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, July 15, 2015 at 10:18:29 PM UTC-10, Julie Bove wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 7/14/2015 5:43 PM, Julie Bove wrote:
>> >> I pretty much only needed some meat and produce so decided to place an
>> >> order at Amazon. While I had no problems getting meat, almost every
>> >> produce item I tried to order was out of stock! And then I failed to
>> >> order white onions. I thought I had some. Nope. I had one. So I had
>> >> to make alternate choices. Organic, single russet potatoes, yellow
>> >> tomatoes and pre-chopped green pepper. It was either that or use dried
>> >> but... I really prefer only green peppers in my chili and I can't find
>> >> just the green, dried. I have orange, red, and a mix of green and red
>> >> dried. I also prefer to use fresh foods, particularly this time of year.
>> >>
>> >> So, what went into the chili was: Ground beef, dark red kidney beans,
>> >> small amount of red onion, a few green onions, a small yellow onion,
>> >> much more green pepper than I normally use, a few small yellow tomatoes,
>> >> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>> >> jalapenos, chili powder, Mexican oregano, dried cilantro and a little
>> >> salt.
>> >>
>> >> The end result is very good. Just the right amount of heat for me. I
>> >> was worried because after I put in two jalapenos, I tasted a bite and
>> >> they were pretty hot.
>> >>
>> >> Alas, I will not be able to recreate this again because I was mostly
>> >> using up scraps of things from the fridge.
>> >
>> > I've been making my chili with Korean pepper powder - it works out great
>> > and gives it a vivid coloring. I think it makes for a smoother chili. I'll
>> > also add some gochujang and mustard - making sure to use it in amounts
>> > just under the radar.
>> >
>> > Mr. Aloha
>>
>> Hmmm... I don't have that. I did get some chipotle pepper powder for some
>> recipe that I was going to make for Angela. I never made the recipe and I
>> can't remember now what it was.
>
>Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
>
>You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.

Korean chili powder is not the same as what westerners call chili
powder. Westerner's chili powder is a spice blend consisting mostly
of ancho peppers, with powdered cumin, garlic powder, oregano (often
Mexican), usually salt, and powdered cayenne in various amounts or
none. Korean chili power is analogous to pure powdered hot chili
pepper of various kinds or blended with spices used for various Korean
dishes, not what westerners use for preparing what they call chili con
carne.
http://cooking.stackexchange.com/que...s-chili-powder
Amazon sells various Korean chili powders, very different from what's
used for what westerners call chili:
http://www.amazon.com/Singsong-Korea.../dp/B004W71CJU

On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 >
wrote:

>
> Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
>
> You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
>
I don't have a Korean market, but there's one called Manila Market a
few miles away that sells Gochujang, so maybe they have the chili
powder/flakes too. I need a Gochujang refill, so I'll put the powder
on my list for that store. TY

--

sf

On 2015-07-16 16:29:57 +0000, dsi1 said:

> Korean chili powder is sold in Korean markets. The stuff comes in two
> grinds - course and fine. It's sold in big bags for dirt cheap. The
> Korean mart will be well stocked with the powder which means they go
> through a lot of pepper. Westerners don't consider pepper to be a
> commodity item but it is if you're a Korean. They buy it like we buy
> flour.
>
> You have to re-adjust your notions of how pepper is used in cooking
> because you use a lot of it and you use it to give color to food. It's
> pretty much perfect for use in chili. It's wonderful stuff and sooner
> or later the Western cooks will discover it. OTOH, I've been known to
> make grandiose statements. Ha ha.

This is the stuff they use for kimchee?

On Thursday, July 16, 2015 at 1:22:19 PM UTC-4, Boron Elgar wrote:
> On Thu, 16 Jul 2015 10:03:53 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, July 16, 2015 at 12:30:01 PM UTC-4, dsi1 wrote:
> >
> >> Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
> >>
> >> You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
> >
> >I don't buy it by the bale, but I've got about four ounces of Korean
> >pepper powder (coarse grind) in the cupboard. That was the smallest
> >quantity the Korean grocery had. I think the largest bag might
> >have been 10 pounds. It's not very dense, so that was a LOT of
> >pepper powder.
> >
> >Today's Detroit Free Press had a nice recipe for cucumber salad
> >that used it. (They didn't use the term, but I'd call it ban chan.)
> >I'm looking forward to trying it.
> >
> >I looked for the recipe, but wasn't able to log in to the online
> >edition from here. If I like it, I'll type it in (or maybe they'll
> >post it at freep.com soon).
> >
> >
> >Cindy Hamilton
>
> Banchan is the term used for all those little dishes put out on the
> table up front and with the meal at a Korean restaurant. There are a
> gazillion things that can be included. They really used to help make
> up a whole meal, along side of rice ad soup, but are
> mini-appetizers/side dishes these days - at least here in the US.
>
> http://www.maangchi.com/recipes/banchan
>
> They are almost my favorite Korean foods.

They are my favorites. I think I was trying to say that I'd
call this a cucumber banchan rather than a cucumber salad.

Probably my very favorite is a sweet, shredded radish and carrot
thing. Kakktugi is another top choice, but we don't see it
as often as we'd like. It must be expensive, difficult to make,
or both.

Cindy Hamilton

On Thursday, July 16, 2015 at 7:03:57 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, July 16, 2015 at 12:30:01 PM UTC-4, dsi1 wrote:
>
> > Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
> >
> > You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
>
> I don't buy it by the bale, but I've got about four ounces of Korean
> pepper powder (coarse grind) in the cupboard. That was the smallest
> quantity the Korean grocery had. I think the largest bag might
> have been 10 pounds. It's not very dense, so that was a LOT of
> pepper powder.

That would be like going to the supermarket and buying a half cup of flour!

>
> Today's Detroit Free Press had a nice recipe for cucumber salad
> that used it. (They didn't use the term, but I'd call it ban chan.)
> I'm looking forward to trying it.
>
> I looked for the recipe, but wasn't able to log in to the online
> edition from here. If I like it, I'll type it in (or maybe they'll
> post it at freep.com soon).
>
>
> Cindy Hamilton

Cucumber kim chee is the easiest kim chee to make. If it's Hawaiian style, it's even easier.

http://the.honoluluadvertiser.com/ar...507200309.html

On Thursday, July 16, 2015 at 7:27:36 AM UTC-10, Brooklyn1 wrote:
> On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 <>
> wrote:
>
> >On Wednesday, July 15, 2015 at 10:18:29 PM UTC-10, Julie Bove wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On 7/14/2015 5:43 PM, Julie Bove wrote:
> >> >> I pretty much only needed some meat and produce so decided to place an
> >> >> order at Amazon. While I had no problems getting meat, almost every
> >> >> produce item I tried to order was out of stock! And then I failed to
> >> >> order white onions. I thought I had some. Nope. I had one. So I had
> >> >> to make alternate choices. Organic, single russet potatoes, yellow
> >> >> tomatoes and pre-chopped green pepper. It was either that or use dried
> >> >> but... I really prefer only green peppers in my chili and I can't find
> >> >> just the green, dried. I have orange, red, and a mix of green and red
> >> >> dried. I also prefer to use fresh foods, particularly this time of year.
> >> >>
> >> >> So, what went into the chili was: Ground beef, dark red kidney beans,
> >> >> small amount of red onion, a few green onions, a small yellow onion,
> >> >> much more green pepper than I normally use, a few small yellow tomatoes,
> >> >> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
> >> >> jalapenos, chili powder, Mexican oregano, dried cilantro and a little
> >> >> salt.
> >> >>
> >> >> The end result is very good. Just the right amount of heat for me. I
> >> >> was worried because after I put in two jalapenos, I tasted a bite and
> >> >> they were pretty hot.
> >> >>
> >> >> Alas, I will not be able to recreate this again because I was mostly
> >> >> using up scraps of things from the fridge.
> >> >
> >> > I've been making my chili with Korean pepper powder - it works out great
> >> > and gives it a vivid coloring. I think it makes for a smoother chili.. I'll
> >> > also add some gochujang and mustard - making sure to use it in amounts
> >> > just under the radar.
> >> >
> >> > Mr. Aloha
> >>
> >> Hmmm... I don't have that. I did get some chipotle pepper powder for some
> >> recipe that I was going to make for Angela. I never made the recipe and I
> >> can't remember now what it was.
> >
> >Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
> >
> >You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
>
> Korean chili powder is not the same as what westerners call chili
> powder. Westerner's chili powder is a spice blend consisting mostly
> of ancho peppers, with powdered cumin, garlic powder, oregano (often
> Mexican), usually salt, and powdered cayenne in various amounts or
> none. Korean chili power is analogous to pure powdered hot chili
> pepper of various kinds or blended with spices used for various Korean
> dishes, not what westerners use for preparing what they call chili con
> carne.
> http://cooking.stackexchange.com/que...s-chili-powder
> Amazon sells various Korean chili powders, very different from what's
> used for what westerners call chili:
> http://www.amazon.com/Singsong-Korea.../dp/B004W71CJU

Professor Aloha needs no introduction to Korean chili pepper powder however, on behalf of the rest of the folks that do, I graciously say "mahalo!"

OTOH, if I did want to make a great American style chili powder, I could put it together in a couple of minutes using Korean chili pepper powder.

Your truly,

H.R. Aloha, Esq.

On Thursday, July 16, 2015 at 8:25:28 AM UTC-10, sf wrote:
> On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 <>
> wrote:
>
> >
> > Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
> >
> > You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
> >
> I don't have a Korean market, but there's one called Manila Market a
> few miles away that sells Gochujang, so maybe they have the chili
> powder/flakes too. I need a Gochujang refill, so I'll put the powder
> on my list for that store. TY
>
> --
>
> sf

Hopefully, it's going to be dirt cheap. With a name like Manila Market it ought to be.

On Thursday, July 16, 2015 at 8:26:25 AM UTC-10, gtr wrote:
> On 2015-07-16 16:29:57 +0000, dsi1 said:
>
> > Korean chili powder is sold in Korean markets. The stuff comes in two
> > grinds - course and fine. It's sold in big bags for dirt cheap. The
> > Korean mart will be well stocked with the powder which means they go
> > through a lot of pepper. Westerners don't consider pepper to be a
> > commodity item but it is if you're a Korean. They buy it like we buy
> > flour.
> >
> > You have to re-adjust your notions of how pepper is used in cooking
> > because you use a lot of it and you use it to give color to food. It's
> > pretty much perfect for use in chili. It's wonderful stuff and sooner
> > or later the Western cooks will discover it. OTOH, I've been known to
> > make grandiose statements. Ha ha.
>
> This is the stuff they use for kimchee?

Yes it is. The Koreans don't use the powder directly but instead make a thick paste of rice flour and then they add a crapload of powder to that. That way, they can slather the stuff on to a whole cabbage and it's gonna stick like wallpaper. My guess is that they probably use the stuff for wallpaper paste too!

On Thu, 16 Jul 2015 11:45:35 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, July 16, 2015 at 1:22:19 PM UTC-4, Boron Elgar wrote:
>> On Thu, 16 Jul 2015 10:03:53 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, July 16, 2015 at 12:30:01 PM UTC-4, dsi1 wrote:
>> >
>> >> Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
>> >>
>> >> You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
>> >
>> >I don't buy it by the bale, but I've got about four ounces of Korean
>> >pepper powder (coarse grind) in the cupboard. That was the smallest
>> >quantity the Korean grocery had. I think the largest bag might
>> >have been 10 pounds. It's not very dense, so that was a LOT of
>> >pepper powder.
>> >
>> >Today's Detroit Free Press had a nice recipe for cucumber salad
>> >that used it. (They didn't use the term, but I'd call it ban chan.)
>> >I'm looking forward to trying it.
>> >
>> >I looked for the recipe, but wasn't able to log in to the online
>> >edition from here. If I like it, I'll type it in (or maybe they'll
>> >post it at freep.com soon).
>> >
>> >
>> >Cindy Hamilton
>>
>> Banchan is the term used for all those little dishes put out on the
>> table up front and with the meal at a Korean restaurant. There are a
>> gazillion things that can be included. They really used to help make
>> up a whole meal, along side of rice ad soup, but are
>> mini-appetizers/side dishes these days - at least here in the US.
>>
>> http://www.maangchi.com/recipes/banchan
>>
>> They are almost my favorite Korean foods.
>
>They are my favorites. I think I was trying to say that I'd
>call this a cucumber banchan rather than a cucumber salad.

Ah, makes perfect sense to me now.
>
>Probably my very favorite is a sweet, shredded radish and carrot
>thing.


I love that. Sweet, but with a bit of vinegary taste to it. Shredded
daikon, right?


>Kakktugi is another top choice, but we don't see it
>as often as we'd like. It must be expensive, difficult to make,
>or both.

We get that at some places, not others, but the whole range varies
from place to place. I do not know if this is just restaurant
difference or some regional difference. There are several
neighborhoods between where I am in NJ and NYC that have great
"clusters" of terrific Korean restaurants. I have not hit a bad one
yet.

This is my favorite in northern NJ...

http://www.somoonnanjip.net/#smnj-menu

And this in the city.

http://www.donsbogam.com/

We like the bbq joints, I admit.

Where do you go in Ann Arbor? We are there often enough (last time end
of June) to seek out some Koren bbq on a next visit or two.

On Thursday, July 16, 2015 at 3:37:23 PM UTC-4, Boron Elgar wrote:

> Where do you go in Ann Arbor? We are there often enough (last time end
> of June) to seek out some Koren bbq on a next visit or two.

If you like BBQ-at-the-table, Seoul Garden on Boardwalk is the place:

<http://www.aaseoulgarden.com/>

My husband had a business associate from Hawaii visit here (IIRC he's
ethnically Korean), and we took him to Seoul Garden. He liked it
(especially when we agreed that one of the meats could be tongue).

Two others stand out:

Bewon <http://www.bewonannarbor.com/> on the north side
Arirang (who seem not to have a web site) on the south side

Cindy Hamilton

On Thu, 16 Jul 2015 13:01:10 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, July 16, 2015 at 3:37:23 PM UTC-4, Boron Elgar wrote:
>
>> Where do you go in Ann Arbor? We are there often enough (last time end
>> of June) to seek out some Koren bbq on a next visit or two.
>
>If you like BBQ-at-the-table, Seoul Garden on Boardwalk is the place:
>
><http://www.aaseoulgarden.com/>
>
>My husband had a business associate from Hawaii visit here (IIRC he's
>ethnically Korean), and we took him to Seoul Garden. He liked it
>(especially when we agreed that one of the meats could be tongue).

Aha! He and I could dine together!
>
>Two others stand out:
>
>Bewon <http://www.bewonannarbor.com/> on the north side
>Arirang (who seem not to have a web site) on the south side
>
>Cindy Hamilton


Thanks for the info. Hope to get to AA again in August.

On 7/16/2015 1:21 PM, dsi1 wrote:
> On Thursday, July 16, 2015 at 7:27:36 AM UTC-10, Brooklyn1 wrote:
>> On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 <>
>> wrote:
>>
>>> On Wednesday, July 15, 2015 at 10:18:29 PM UTC-10, Julie Bove wrote:
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 7/14/2015 5:43 PM, Julie Bove wrote:
>>>>>> I pretty much only needed some meat and produce so decided to place an
>>>>>> order at Amazon. While I had no problems getting meat, almost every
>>>>>> produce item I tried to order was out of stock! And then I failed to
>>>>>> order white onions. I thought I had some. Nope. I had one. So I had
>>>>>> to make alternate choices. Organic, single russet potatoes, yellow
>>>>>> tomatoes and pre-chopped green pepper. It was either that or use dried
>>>>>> but... I really prefer only green peppers in my chili and I can't find
>>>>>> just the green, dried. I have orange, red, and a mix of green and red
>>>>>> dried. I also prefer to use fresh foods, particularly this time of year.
>>>>>>
>>>>>> So, what went into the chili was: Ground beef, dark red kidney beans,
>>>>>> small amount of red onion, a few green onions, a small yellow onion,
>>>>>> much more green pepper than I normally use, a few small yellow tomatoes,
>>>>>> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
>>>>>> jalapenos, chili powder, Mexican oregano, dried cilantro and a little
>>>>>> salt.
>>>>>>
>>>>>> The end result is very good. Just the right amount of heat for me. I
>>>>>> was worried because after I put in two jalapenos, I tasted a bite and
>>>>>> they were pretty hot.
>>>>>>
>>>>>> Alas, I will not be able to recreate this again because I was mostly
>>>>>> using up scraps of things from the fridge.
>>>>>
>>>>> I've been making my chili with Korean pepper powder - it works out great
>>>>> and gives it a vivid coloring. I think it makes for a smoother chili. I'll
>>>>> also add some gochujang and mustard - making sure to use it in amounts
>>>>> just under the radar.
>>>>>
>>>>> Mr. Aloha
>>>>
>>>> Hmmm... I don't have that. I did get some chipotle pepper powder for some
>>>> recipe that I was going to make for Angela. I never made the recipe and I
>>>> can't remember now what it was.
>>>
>>> Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
>>>
>>> You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
>>
>> Korean chili powder is not the same as what westerners call chili
>> powder. Westerner's chili powder is a spice blend consisting mostly
>> of ancho peppers, with powdered cumin, garlic powder, oregano (often
>> Mexican), usually salt, and powdered cayenne in various amounts or
>> none. Korean chili power is analogous to pure powdered hot chili
>> pepper of various kinds or blended with spices used for various Korean
>> dishes, not what westerners use for preparing what they call chili con
>> carne.
>> http://cooking.stackexchange.com/que...s-chili-powder
>> Amazon sells various Korean chili powders, very different from what's
>> used for what westerners call chili:
>> http://www.amazon.com/Singsong-Korea.../dp/B004W71CJU
>
> Professor Aloha needs no introduction to Korean chili pepper powder however, on behalf of the rest of the folks that do, I graciously say "mahalo!"
>
> OTOH, if I did want to make a great American style chili powder, I could put it together in a couple of minutes using Korean chili pepper powder.
>
> Your truly,
>
> H.R. Aloha, Esq.
>

Ooooh...you picked up an Esquire too

Schweet.

Bryan-TGWWW wrote in rec.food.cooking:

> On Tuesday, July 14, 2015 at 10:43:58 PM UTC-5, Julie Bove wrote:
> > I pretty much only needed some meat and produce so decided to place
> > an order at Amazon. While I had no problems getting meat, almost
> > every produce item I tried to order was out of stock! And then I
> > failed to order white onions. I thought I had some. Nope. I had
> > one. So I had to make alternate choices. Organic, single russet
> > potatoes, yellow tomatoes and pre-chopped green pepper. It was
> > either that or use dried but... I really prefer only green peppers
> > in my chili and I can't find just the green, dried. I have orange,
> > red, and a mix of green and red dried. I also prefer to use fresh
> > foods, particularly this time of year.
> >
> > So, what went into the chili was: Ground beef, dark red kidney
> > beans, small amount of red onion, a few green onions, a small
> > yellow onion, much more green pepper than I normally use, a few
> > small yellow tomatoes, the remains of a jar of salsa, two cans of
> > Rotel, tomato sauce, two jalapenos, chili powder, Mexican oregano,
> > dried cilantro and a little salt.
> >
> > The end result is very good. Just the right amount of heat for me.
> > I was worried because after I put in two jalapenos, I tasted a bite
> > and they were pretty hot.
> >
> > Alas, I will not be able to recreate this again because I was
> > mostly using up scraps of things from the fridge.
>
> Scrap describes the cook. You could stand in the town square and
> scream, "I am White trash," until you're hoarse, but you'll never
> compete with that miserable concoction.
>
> --Bryan

Hey Julie, since Bryan quoted you and you seem to be looking for dried
gree (any maybe red) bell peppers, check out www.penseys.com as a good
price effective source for some things. I'm getting some dehydrated
onion there in a bit with a group order from my local area. Using a
Yahoo group for it (but I'll catch Gary here if he wants in as well).

Shipping is free if you hit 30$ and with 4 of us in on it normally, we
generally hit closer to 100$.

Carol



--

Brooklyn1 wrote in rec.food.cooking:

> On Wed, 15 Jul 2015 11:38:34 -1000, dsi1
> > wrote:
>
> > On 7/14/2015 5:43 PM, Julie Bove wrote:
> >> I pretty much only needed some meat and produce so decided to
> place an >> order at Amazon. While I had no problems getting meat,
> almost every >> produce item I tried to order was out of stock! And
> then I failed to >> order white onions. I thought I had some. Nope.
> I had one. So I had >> to make alternate choices. Organic, single
> russet potatoes, yellow >> tomatoes and pre-chopped green pepper. It
> was either that or use dried >> but... I really prefer only green
> peppers in my chili and I can't find >> just the green, dried. I
> have orange, red, and a mix of green and red >> dried. I also prefer
> to use fresh foods, particularly this time of year.
> > >
> >> So, what went into the chili was: Ground beef, dark red kidney
> beans, >> small amount of red onion, a few green onions, a small
> yellow onion, >> much more green pepper than I normally use, a few
> small yellow tomatoes, >> the remains of a jar of salsa, two cans of
> Rotel, tomato sauce, two >> jalapenos, chili powder, Mexican oregano,
> dried cilantro and a little salt.
> > >
> >> The end result is very good. Just the right amount of heat for
> me. I >> was worried because after I put in two jalapenos, I tasted
> a bite and >> they were pretty hot.
> > >
> >> Alas, I will not be able to recreate this again because I was
> mostly >> using up scraps of things from the fridge.
> >
> > I've been making my chili with Korean pepper powder - it works out
> > great and gives it a vivid coloring. I think it makes for a
> > smoother chili. I'll also add some gochujang and mustard - making
> > sure to use it in amounts just under the radar.
> >
> > Mr. Aloha
>
> I can't imagine Asian chili, no more than I can imagine Southwest US
> kimchee... and gochujang sounds like it's gotta be (comment
removed)... I've
> never had acne.

Sheldon, you need to chill out with the comments.

Anyways, creative chopping here so addressing the content. Korean
Pepper powder does indeed make a SUPERIOR chili! It is after all a
blend of chili powders like others are, but unique and more of a deep
smokey flavor unlike some others that strive just to be as hot as
possible with no true flavor. You can even use it in traditional USA
type chilis.

Gochujang is an almost related item starting with that same powder
(best I can tell) then mixed with other things to make a lovely paste.
Direct it can be a bit hotter than I like in large amounts but it's
wonderful in a wrap to sauce a meat portion.

Chili gains new meaning outside the lexicon of the USA. Look wider
than your own backyard and you will find a global community here.

Carol

--

On Thursday, July 16, 2015 at 7:06:59 PM UTC-5, cshenk wrote:
> Bryan-TGWWW wrote in rec.food.cooking:
>
> > On Tuesday, July 14, 2015 at 10:43:58 PM UTC-5, Julie Bove wrote:
> > > I pretty much only needed some meat and produce so decided to place
> > > an order at Amazon. While I had no problems getting meat, almost
> > > every produce item I tried to order was out of stock! And then I
> > > failed to order white onions. I thought I had some. Nope. I had
> > > one. So I had to make alternate choices. Organic, single russet
> > > potatoes, yellow tomatoes and pre-chopped green pepper. It was
> > > either that or use dried but... I really prefer only green peppers
> > > in my chili and I can't find just the green, dried. I have orange,
> > > red, and a mix of green and red dried. I also prefer to use fresh
> > > foods, particularly this time of year.
> > >
> > > So, what went into the chili was: Ground beef, dark red kidney
> > > beans, small amount of red onion, a few green onions, a small
> > > yellow onion, much more green pepper than I normally use, a few
> > > small yellow tomatoes, the remains of a jar of salsa, two cans of
> > > Rotel, tomato sauce, two jalapenos, chili powder, Mexican oregano,
> > > dried cilantro and a little salt.
> > >
> > > The end result is very good. Just the right amount of heat for me.
> > > I was worried because after I put in two jalapenos, I tasted a bite
> > > and they were pretty hot.
> > >
> > > Alas, I will not be able to recreate this again because I was
> > > mostly using up scraps of things from the fridge.
> >
> > Scrap describes the cook. You could stand in the town square and
> > scream, "I am White trash," until you're hoarse, but you'll never
> > compete with that miserable concoction.
> >
> > --Bryan
>
> Hey Julie, since Bryan quoted you and you seem to be looking for dried
> gree (any maybe red) bell peppers, check out www.penseys.com as a good
> price effective source for some things. I'm getting some dehydrated
> onion there in a bit with a group order from my local area. Using a
> Yahoo group for it (but I'll catch Gary here if he wants in as well).
>
> Shipping is free if you hit 30$ and with 4 of us in on it normally, we
> generally hit closer to 100$.
>
Anyone who dumps "the remains of a jar of salsa" into a recipe has 2 outs,
and a 0-2 count against her already.
>
> Carol
>
--Bryan

On 2015-07-16 19:27:17 +0000, dsi1 said:

> On Thursday, July 16, 2015 at 8:26:25 AM UTC-10, gtr wrote:
>> On 2015-07-16 16:29:57 +0000, dsi1 said:
>>
>>> Korean chili powder is sold in Korean markets. The stuff comes in two>
>>> > grinds - course and fine. It's sold in big bags for dirt cheap. The>
>>> > Korean mart will be well stocked with the powder which means they go>
>>> > through a lot of pepper. Westerners don't consider pepper to be a> >
>>> commodity item but it is if you're a Korean. They buy it like we buy> >
>>> flour.
>>>
>>> You have to re-adjust your notions of how pepper is used in cooking> >
>>> because you use a lot of it and you use it to give color to food. It's>
>>> > pretty much perfect for use in chili. It's wonderful stuff and
>>> sooner> > or later the Western cooks will discover it. OTOH, I've been
>>> known to> > make grandiose statements. Ha ha.
>>
>> This is the stuff they use for kimchee?
>
> Yes it is. The Koreans don't use the powder directly but instead make a
> thick paste of rice flour and then they add a crapload of powder to
> that. That way, they can slather the stuff on to a whole cabbage and
> it's gonna stick like wallpaper. My guess is that they probably use the
> stuff for wallpaper paste too!

At the local Korean supermarket (HMart in Garden Grove, CA) they only
have about 30 different brands of cabbage kimchee.
Additionally--something that always blows my mind--we have 2 or 3 shops
dedicated to kimchee alone. They are tiny barren stores with 4 or 5
refrigerated cabinets and a cash register.

If that's all they sell and they stay in business in a busy strip mall
it's got to be good, right? I'd try it but it would take me a long
time to use up one of their 2 gallon jars!!

On 2015-07-17 00:20:20 +0000, cshenk said:

> Sheldon, you need to chill out with the comments.

Yeah, that's gonna happen any day now...

dsi1 wrote in rec.food.cooking:


In a reply to Sheldon (snipped)
>
> As far as Asian chili goes, you wouldn't know a thing about the chili
> I make except that it's some of the best chili you ever ate. My
> number one rule is to never disclose what's in the food I cook.
> People always have some wacky notions about cooking ingredients
> anyway.
>
> Mr. Aloha

Don't worry, many others track it fine though I would like your
recipes. Granted we have a few who never post recipes and exist to
bomb anyone elses (grin).

I am an eyeball cook mostly so here's a simple version I have been
making since my first trip to Pusan where I got some of their lovely
blend as well as a bottle of a very common sauce i've not been able to
find since (I have a local source for the chile blend powder).

I'll brown up a lb of mixed ground beef and pork (we grind our own so
have a thick grind blade for this) then in the fat, sweat down a medium
chopped onion with 4 minced cloves of garlic. Let drain (lightly, you
want some fat) then with about a TB of fat in the pot, stir in about 1
TB of the chili powder and heat gently to release the aroma. At this
stage I am apt to get a bit of an ethnic blend going with some comino
(whole cumin seed) and a pinch of anise seed (not too much, its a
hidden depth adder).

Once aromatic, add back in the cooked meats and a can of diced tomatoes
and maybe a small one of paste. Thats my chili base. It will be
served just like that over rice or beans (or both). Leftovers become
the base for other things like stuffed peppers, chili soups, lunch
wraps and so on.

Carol

--

Boron Elgar wrote in rec.food.cooking:

> On Thu, 16 Jul 2015 10:03:53 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Thursday, July 16, 2015 at 12:30:01 PM UTC-4, dsi1 wrote:
> >
> >> Korean chili powder is sold in Korean markets. The stuff comes in
> two grinds - course and fine. It's sold in big bags for dirt cheap.
> The Korean mart will be well stocked with the powder which means they
> go through a lot of pepper. Westerners don't consider pepper to be a
> commodity item but it is if you're a Korean. They buy it like we buy
> flour. >> >> You have to re-adjust your notions of how pepper is
> used in cooking because you use a lot of it and you use it to give
> color to food. It's pretty much perfect for use in chili. It's
> wonderful stuff and sooner or later the Western cooks will discover
> it. OTOH, I've been known to make grandiose statements. Ha ha.
> >
> > I don't buy it by the bale, but I've got about four ounces of Korean
> > pepper powder (coarse grind) in the cupboard. That was the smallest
> > quantity the Korean grocery had. I think the largest bag might
> > have been 10 pounds. It's not very dense, so that was a LOT of
> > pepper powder.
> >
> > Today's Detroit Free Press had a nice recipe for cucumber salad
> > that used it. (They didn't use the term, but I'd call it ban chan.)
> > I'm looking forward to trying it.
> >
> > I looked for the recipe, but wasn't able to log in to the online
> > edition from here. If I like it, I'll type it in (or maybe they'll
> > post it at freep.com soon).
> >
> >
> > Cindy Hamilton
>
> Banchan is the term used for all those little dishes put out on the
> table up front and with the meal at a Korean restaurant. There are a
> gazillion things that can be included. They really used to help make
> up a whole meal, along side of rice ad soup, but are
> mini-appetizers/side dishes these days - at least here in the US.
>
> http://www.maangchi.com/recipes/banchan
>
> They are almost my favorite Korean foods.

Yup, In Korea in 2007 they were still the main meal really. Joel
(shipmate) and i used to take off on liberty and find a hole in the
wall spot off the beaten path and settle in during the hotter part of
the day around the low eating tables covered with newspaper and just
randomly point at the text painted on the wall with no pictures and see
what came back. We'd each other a different set meal and note that a
few things were in common (got 2 bowls of it) and others were different
(just one). We shared them all back and forth with no clue what we
were eating and frankly, didnt care as long as it tasted good.



--

Brooklyn1 wrote in rec.food.cooking:

> On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 >
> wrote:
>
> > On Wednesday, July 15, 2015 at 10:18:29 PM UTC-10, Julie Bove wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On 7/14/2015 5:43 PM, Julie Bove wrote:
> >> >> I pretty much only needed some meat and produce so decided to
> place an >> >> order at Amazon. While I had no problems getting
> meat, almost every >> >> produce item I tried to order was out of
> stock! And then I failed to >> >> order white onions. I thought I
> had some. Nope. I had one. So I had >> >> to make alternate
> choices. Organic, single russet potatoes, yellow >> >> tomatoes and
> pre-chopped green pepper. It was either that or use dried >> >>
> but... I really prefer only green peppers in my chili and I can't
> find >> >> just the green, dried. I have orange, red, and a mix of
> green and red >> >> dried. I also prefer to use fresh foods,
> particularly this time of year. >> >> >> >> So, what went into the
> chili was: Ground beef, dark red kidney beans, >> >> small amount of
> red onion, a few green onions, a small yellow onion, >> >> much more
> green pepper than I normally use, a few small yellow tomatoes, >> >>
> the remains of a jar of salsa, two cans of Rotel, tomato sauce, two
> >> >> jalapenos, chili powder, Mexican oregano, dried cilantro and a
> little >> >> salt. >> >>
> >> >> The end result is very good. Just the right amount of heat for
> me. I >> >> was worried because after I put in two jalapenos, I
> tasted a bite and >> >> they were pretty hot.
> >> >>
> >> >> Alas, I will not be able to recreate this again because I was
> mostly >> >> using up scraps of things from the fridge.
> >> >
> >> > I've been making my chili with Korean pepper powder - it works
> out great >> > and gives it a vivid coloring. I think it makes for a
> smoother chili. I'll >> > also add some gochujang and mustard -
> making sure to use it in amounts >> > just under the radar.
> >> >
> >> > Mr. Aloha
> >>
> >> Hmmm... I don't have that. I did get some chipotle pepper powder
> for some >> recipe that I was going to make for Angela. I never made
> the recipe and I >> can't remember now what it was.
> >
> > Korean chili powder is sold in Korean markets. The stuff comes in
> > two grinds - course and fine. It's sold in big bags for dirt cheap.
> > The Korean mart will be well stocked with the powder which means
> > they go through a lot of pepper. Westerners don't consider pepper
> > to be a commodity item but it is if you're a Korean. They buy it
> > like we buy flour.
> >
> > You have to re-adjust your notions of how pepper is used in cooking
> > because you use a lot of it and you use it to give color to food.
> > It's pretty much perfect for use in chili. It's wonderful stuff and
> > sooner or later the Western cooks will discover it. OTOH, I've been
> > known to make grandiose statements. Ha ha.
>
> Korean chili powder is not the same as what westerners call chili
> powder. Westerner's chili powder is a spice blend consisting mostly
> of ancho peppers, with powdered cumin, garlic powder, oregano (often
> Mexican), usually salt, and powdered cayenne in various amounts or
> none. Korean chili power is analogous to pure powdered hot chili
> pepper of various kinds or blended with spices used for various Korean
> dishes, not what westerners use for preparing what they call chili con
> carne.
> http://cooking.stackexchange.com/que...-korean-chili-
> powder-differ-from-us-chili-powder Amazon sells various Korean chili
> powders, very different from what's used for what westerners call
> chili:
> http://www.amazon.com/Singsong-Korea.../dp/B004W71CJU

Open the mind though Sheldon. I got it in Korea and used it in chili
and it works. Made some fantastic hot deviled eggs with it too.

--

dsi1 wrote in rec.food.cooking:

> On Thursday, July 16, 2015 at 7:27:36 AM UTC-10, Brooklyn1 wrote:
> > On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 <>
> > wrote:
> >
> > > On Wednesday, July 15, 2015 at 10:18:29 PM UTC-10, Julie Bove
> > > wrote:
> > >> "dsi1" > wrote in message
> > >> ...
> > >> > On 7/14/2015 5:43 PM, Julie Bove wrote:
> > >> >> I pretty much only needed some meat and produce so decided to
> > place an >> >> order at Amazon. While I had no problems getting
> > meat, almost every >> >> produce item I tried to order was out of
> > stock! And then I failed to >> >> order white onions. I thought I
> > had some. Nope. I had one. So I had >> >> to make alternate
> > choices. Organic, single russet potatoes, yellow >> >> tomatoes
> > and pre-chopped green pepper. It was either that or use dried >>
> > >> but... I really prefer only green peppers in my chili and I
> > can't find >> >> just the green, dried. I have orange, red, and a
> > mix of green and red >> >> dried. I also prefer to use fresh
> > foods, particularly this time of year. >> >> >> >> So, what went
> > into the chili was: Ground beef, dark red kidney beans, >> >>
> > small amount of red onion, a few green onions, a small yellow
> > onion, >> >> much more green pepper than I normally use, a few
> > small yellow tomatoes, >> >> the remains of a jar of salsa, two
> > cans of Rotel, tomato sauce, two >> >> jalapenos, chili powder,
> > Mexican oregano, dried cilantro and a little >> >> salt. >> >>
> > >> >> The end result is very good. Just the right amount of heat
> > for me. I >> >> was worried because after I put in two jalapenos,
> > I tasted a bite and >> >> they were pretty hot.
> > >> >>
> > >> >> Alas, I will not be able to recreate this again because I was
> > mostly >> >> using up scraps of things from the fridge.
> > >> >
> > >> > I've been making my chili with Korean pepper powder - it works
> > out great >> > and gives it a vivid coloring. I think it makes for
> > a smoother chili. I'll >> > also add some gochujang and mustard -
> > making sure to use it in amounts >> > just under the radar.
> > >> >
> > >> > Mr. Aloha
> > >>
> > >> Hmmm... I don't have that. I did get some chipotle pepper
> > powder for some >> recipe that I was going to make for Angela. I
> > never made the recipe and I >> can't remember now what it was.
> > >
> > > Korean chili powder is sold in Korean markets. The stuff comes in
> > > two grinds - course and fine. It's sold in big bags for dirt
> > > cheap. The Korean mart will be well stocked with the powder which
> > > means they go through a lot of pepper. Westerners don't consider
> > > pepper to be a commodity item but it is if you're a Korean. They
> > > buy it like we buy flour.
> > >
> > > You have to re-adjust your notions of how pepper is used in
> > > cooking because you use a lot of it and you use it to give color
> > > to food. It's pretty much perfect for use in chili. It's
> > > wonderful stuff and sooner or later the Western cooks will
> > > discover it. OTOH, I've been known to make grandiose statements.
> > > Ha ha.
> >
> > Korean chili powder is not the same as what westerners call chili
> > powder. Westerner's chili powder is a spice blend consisting mostly
> > of ancho peppers, with powdered cumin, garlic powder, oregano (often
> > Mexican), usually salt, and powdered cayenne in various amounts or
> > none. Korean chili power is analogous to pure powdered hot chili
> > pepper of various kinds or blended with spices used for various
> > Korean dishes, not what westerners use for preparing what they call
> > chili con carne.
> > http://cooking.stackexchange.com/que...es-korean-chil
> > i-powder-differ-from-us-chili-powder Amazon sells various Korean
> > chili powders, very different from what's used for what westerners
> > call chili:
> > http://www.amazon.com/Singsong-Korea...10/dp/B004W71C
> > JU
>
> Professor Aloha needs no introduction to Korean chili pepper powder
> however, on behalf of the rest of the folks that do, I graciously say
> "mahalo!"
>
> OTOH, if I did want to make a great American style chili powder, I
> could put it together in a couple of minutes using Korean chili
> pepper powder.
>
> Your truly,
>
> H.R. Aloha, Esq.

Smile, don't worry. You are right and I've done it. I add some
aspects *we like here* like comino and maybe anise seed but it's a dead
simple adjustment.

--

gtr wrote in rec.food.cooking:

> On 2015-07-16 16:29:57 +0000, dsi1 said:
>
> > Korean chili powder is sold in Korean markets. The stuff comes in
> > two grinds - course and fine. It's sold in big bags for dirt
> > cheap. The Korean mart will be well stocked with the powder which
> > means they go through a lot of pepper. Westerners don't consider
> > pepper to be a commodity item but it is if you're a Korean. They
> > buy it like we buy flour.
> >
> > You have to re-adjust your notions of how pepper is used in cooking
> > because you use a lot of it and you use it to give color to food.
> > It's pretty much perfect for use in chili. It's wonderful stuff
> > and sooner or later the Western cooks will discover it. OTOH, I've
> > been known to make grandiose statements. Ha ha.
>
> This is the stuff they use for kimchee?

Yes but mixed to a paste with other things first.

We did/do a Japan version where you use a lighter fresher cabbage, a
bit of miso, some mashed soft tofu, and leftover 'Juk'/'Rice Porridge'
(basically rice paste).

Carol

--

dsi1 wrote in rec.food.cooking:

> On Thursday, July 16, 2015 at 8:26:25 AM UTC-10, gtr wrote:
> > On 2015-07-16 16:29:57 +0000, dsi1 said:
> >
> > > Korean chili powder is sold in Korean markets. The stuff comes in
> > > two grinds - course and fine. It's sold in big bags for dirt
> > > cheap. The Korean mart will be well stocked with the powder which
> > > means they go through a lot of pepper. Westerners don't consider
> > > pepper to be a commodity item but it is if you're a Korean. They
> > > buy it like we buy flour.
> > >
> > > You have to re-adjust your notions of how pepper is used in
> > > cooking because you use a lot of it and you use it to give color
> > > to food. It's pretty much perfect for use in chili. It's
> > > wonderful stuff and sooner or later the Western cooks will
> > > discover it. OTOH, I've been known to make grandiose statements.
> > > Ha ha.
> >
> > This is the stuff they use for kimchee?
>
> Yes it is. The Koreans don't use the powder directly but instead make
> a thick paste of rice flour and then they add a crapload of powder to
> that. That way, they can slather the stuff on to a whole cabbage and
> it's gonna stick like wallpaper. My guess is that they probably use
> the stuff for wallpaper paste too!

Ah there you are. Yes, in Japan they add a bit of Miso and Tofu to it.
In Sasebo, they do a fresh version as a side dish and it can be fairly
unique among homes.

Carol

--

Bryan-TGWWW wrote in rec.food.cooking:

> On Thursday, July 16, 2015 at 7:06:59 PM UTC-5, cshenk wrote:
> > Bryan-TGWWW wrote in rec.food.cooking:
> >
> > > On Tuesday, July 14, 2015 at 10:43:58 PM UTC-5, Julie Bove wrote:
> > > > I pretty much only needed some meat and produce so decided to
> > > > place an order at Amazon. While I had no problems getting
> > > > meat, almost every produce item I tried to order was out of
> > > > stock! And then I failed to order white onions. I thought I
> > > > had some. Nope. I had one. So I had to make alternate
> > > > choices. Organic, single russet potatoes, yellow tomatoes and
> > > > pre-chopped green pepper. It was either that or use dried
> > > > but... I really prefer only green peppers in my chili and I
> > > > can't find just the green, dried. I have orange, red, and a
> > > > mix of green and red dried. I also prefer to use fresh foods,
> > > > particularly this time of year.
> > > >
> > > > So, what went into the chili was: Ground beef, dark red kidney
> > > > beans, small amount of red onion, a few green onions, a small
> > > > yellow onion, much more green pepper than I normally use, a few
> > > > small yellow tomatoes, the remains of a jar of salsa, two cans
> > > > of Rotel, tomato sauce, two jalapenos, chili powder, Mexican
> > > > oregano, dried cilantro and a little salt.
> > > >
> > > > The end result is very good. Just the right amount of heat for
> > > > me. I was worried because after I put in two jalapenos, I
> > > > tasted a bite and they were pretty hot.
> > > >
> > > > Alas, I will not be able to recreate this again because I was
> > > > mostly using up scraps of things from the fridge.
> > >
> > > Scrap describes the cook. You could stand in the town square and
> > > scream, "I am White trash," until you're hoarse, but you'll never
> > > compete with that miserable concoction.
> > >
> > > --Bryan
> >
> > Hey Julie, since Bryan quoted you and you seem to be looking for
> > dried gree (any maybe red) bell peppers, check out www.penseys.com
> > as a good price effective source for some things. I'm getting some
> > dehydrated onion there in a bit with a group order from my local
> > area. Using a Yahoo group for it (but I'll catch Gary here if he
> > wants in as well).
> >
> > Shipping is free if you hit 30$ and with 4 of us in on it normally,
> > we generally hit closer to 100$.
> >
> Anyone who dumps "the remains of a jar of salsa" into a recipe has 2
> outs, and a 0-2 count against her already.
> >
> > Carol
> >
> --Bryan

Bryan, the message was about where she might get som email order items
she's looking for. It was not intended to be a format for another
;dump on a recipe' or 'dump on Julie' chance though we can all see you
couldnt resist both.


--

On Thu, 16 Jul 2015 11:25:20 -0700, sf > wrote:

> On Thu, 16 Jul 2015 09:29:57 -0700 (PDT), dsi1 >
> wrote:
>
> >
> > Korean chili powder is sold in Korean markets. The stuff comes in two grinds - course and fine. It's sold in big bags for dirt cheap. The Korean mart will be well stocked with the powder which means they go through a lot of pepper. Westerners don't consider pepper to be a commodity item but it is if you're a Korean. They buy it like we buy flour.
> >
> > You have to re-adjust your notions of how pepper is used in cooking because you use a lot of it and you use it to give color to food. It's pretty much perfect for use in chili. It's wonderful stuff and sooner or later the Western cooks will discover it. OTOH, I've been known to make grandiose statements. Ha ha.
> >
> I don't have a Korean market, but there's one called Manila Market a
> few miles away that sells Gochujang, so maybe they have the chili
> powder/flakes too. I need a Gochujang refill, so I'll put the powder
> on my list for that store. TY

Actually, I do have a Korean market! It's the one I thought was
"Manila". The real Manila Market is a couple of miles away from that
one. I had fun this afternoon visiting both. I bought Korean chili
powder in coarse form (I can always whiz it in the spice grinder if I
want fine, which I can't imagine ever wanting. I also found "shaved"
corn kernels that have "soup" written all over them and finely chopped
"lemon grass with chili" in the freezer section... and lots of other
stuff that's more ordinary, like a #1 box of organic strawberries for
99¢.

--

sf