On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:

> Mushrooms in chilli is a bit far out
> there. When does it just become spaghetti sauce?

When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
those are the flavors that define chili. Apparently for a lot of people, because
"chili powder" has both.

> As for seafood, at what point does chili just become stew? or even gumbo?

Same answer.

Chili is a stew. Many things are a stew.

Gumbo requires either okra or filé powder. And lacks cumin or anchos.

Cindy Hamilton

On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>
>> Mushrooms in chilli is a bit far out
>> there. When does it just become spaghetti sauce?
>
>When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>those are the flavors that define chili. Apparently for a lot of people, because
>"chili powder" has both.

Chili powder has cumin? I've only ever seen chili powder made
exclusively from chilli peppers.

--
Not Dave Smith

On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
> >
> >> Mushrooms in chilli is a bit far out
> >> there. When does it just become spaghetti sauce?
> >
> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
> >those are the flavors that define chili. Apparently for a lot of people, because
> >"chili powder" has both.
>
> Chili powder has cumin? I've only ever seen chili powder made
> exclusively from chilli peppers.
>
The stuff sold in the USA as "chili powder" typically has ancho chile,
cumin, Mexican oregano, garlic powder and salt.
>
> --
> Not Dave Smith
>
--Bryan

On Mon, 7 Jun 2021 11:00:01 -0700 (PDT), Bryan Simmons
> wrote:

>On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>> >
>> >> Mushrooms in chilli is a bit far out
>> >> there. When does it just become spaghetti sauce?
>> >
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>>
>The stuff sold in the USA as "chili powder" typically has ancho chile,
>cumin, Mexican oregano, garlic powder and salt.

Confusing.

--
Not Dave Smith

On Tue, 08 Jun 2021 04:03:23 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 11:00:01 -0700 (PDT), Bryan Simmons
> wrote:
>
>>On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
>>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>>> >
>>> >> Mushrooms in chilli is a bit far out
>>> >> there. When does it just become spaghetti sauce?
>>> >
>>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>> >those are the flavors that define chili. Apparently for a lot of people, because
>>> >"chili powder" has both.
>>>
>>> Chili powder has cumin? I've only ever seen chili powder made
>>> exclusively from chilli peppers.
>>>
>>The stuff sold in the USA as "chili powder" typically has ancho chile,
>>cumin, Mexican oregano, garlic powder and salt.
>
>Confusing.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 11:00:01 -0700 (PDT), Bryan Simmons
> wrote:

>On Monday, June 7, 2021 at 12:44:57 PM UTC-5, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>> >
>> >> Mushrooms in chilli is a bit far out
>> >> there. When does it just become spaghetti sauce?
>> >
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>>
>The stuff sold in the USA as "chili powder" typically has ancho chile,
>cumin, Mexican oregano, garlic powder and salt.
>>
>> --
>> Not Dave Smith
>>
>--Bryan
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
> >
> >> Mushrooms in chilli is a bit far out
> >> there. When does it just become spaghetti sauce?
> >
> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
> >those are the flavors that define chili. Apparently for a lot of people, because
> >"chili powder" has both.
>
> Chili powder has cumin? I've only ever seen chili powder made
> exclusively from chilli peppers.

If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.

Here's how we remember it: chili powder is a spice blend for making chili;
anything else is powdered chiles of a single variety, and can be used for making
anything you want, including chili. It would be easier if we would call "chili" by
its proper name: chile con carne. But you know we love our abbreviations.

Those us who know our ass from a hole in the ground remember it, anyway.

Cindy Hamilton

On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>
>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>
>Here's how we remember it: chili powder is a spice blend for making chili;
>anything else is powdered chiles of a single variety, and can be used for making
>anything you want, including chili. It would be easier if we would call "chili" by
>its proper name: chile con carne. But you know we love our abbreviations.

Yes, I figured it refers to chili con carne and not to chili pepper,
even though there's chili pepper in the mix.

I looked up chilli powder at a big Australian supermarket. They have:
-Hoyt's Chilli Powder: ground chilli pepper
-Maharajah's Choice Chilli Powder Spice: ground chilli pepper
-Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
garlic

So the last one is what you'd just call chili powder.

--
Not Dave Smith

On Monday, June 7, 2021 at 2:55:47 PM UTC-4, Dave Smith wrote:
> On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
> >> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
> >> >those are the flavors that define chili. Apparently for a lot of people, because
> >> >"chili powder" has both.
> >>
> >> Chili powder has cumin? I've only ever seen chili powder made
> >> exclusively from chilli peppers.
> >
> >If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
> >or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
> >
> >Here's how we remember it: chili powder is a spice blend for making chili;
> >anything else is powdered chiles of a single variety, and can be used for making
> >anything you want, including chili. It would be easier if we would call "chili" by
> >its proper name: chile con carne. But you know we love our abbreviations.
> Yes, I figured it refers to chili con carne and not to chili pepper,
> even though there's chili pepper in the mix.
>
> I looked up chilli powder at a big Australian supermarket. They have:
> -Hoyt's Chilli Powder: ground chilli pepper
> -Maharajah's Choice Chilli Powder Spice: ground chilli pepper
> -Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
> garlic
>
> So the last one is what you'd just call chili powder.

Yes.

It seems imprecise to refer to the other two simply as "chilli powder". There are
so many varieties of chile with varying tastes and levels of capsaicin. How
does one know which one to buy? Trial and error?

Some of my spices are packed away during my kitchen remodel, but I think
I have coarsely ground cayenne, ground cayenne, and ground chipotle.
Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
curry pastes, Tabasco sauce, Sriracha, etc.

I'm not even that big of a chile-head. I feel that's a relatively basic assortment
that gives me a variety of flavors and heat.

Cindy Hamilton

On Mon, 7 Jun 2021 12:20:25 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 2:55:47 PM UTC-4, Dave Smith wrote:
>> On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>> >> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >> >those are the flavors that define chili. Apparently for a lot of people, because
>> >> >"chili powder" has both.
>> >>
>> >> Chili powder has cumin? I've only ever seen chili powder made
>> >> exclusively from chilli peppers.
>> >
>> >If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>> >or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>> >
>> >Here's how we remember it: chili powder is a spice blend for making chili;
>> >anything else is powdered chiles of a single variety, and can be used for making
>> >anything you want, including chili. It would be easier if we would call "chili" by
>> >its proper name: chile con carne. But you know we love our abbreviations.
>> Yes, I figured it refers to chili con carne and not to chili pepper,
>> even though there's chili pepper in the mix.
>>
>> I looked up chilli powder at a big Australian supermarket. They have:
>> -Hoyt's Chilli Powder: ground chilli pepper
>> -Maharajah's Choice Chilli Powder Spice: ground chilli pepper
>> -Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
>> garlic
>>
>> So the last one is what you'd just call chili powder.
>
>Yes.
>
>It seems imprecise to refer to the other two simply as "chilli powder". There are
>so many varieties of chile with varying tastes and levels of capsaicin. How
>does one know which one to buy? Trial and error?
>
>Some of my spices are packed away during my kitchen remodel, but I think
>I have coarsely ground cayenne, ground cayenne, and ground chipotle.
>Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
>and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
>of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
>with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
>chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
>curry pastes, Tabasco sauce, Sriracha, etc.
>
>I'm not even that big of a chile-head. I feel that's a relatively basic assortment
>that gives me a variety of flavors and heat.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 12:20:25 -0700 (PDT), Cindy Hamilton
> wrote:

>It seems imprecise to refer to the other two simply as "chilli powder". There are
>so many varieties of chile with varying tastes and levels of capsaicin. How
>does one know which one to buy? Trial and error?
>
>Some of my spices are packed away during my kitchen remodel, but I think
>I have coarsely ground cayenne, ground cayenne, and ground chipotle.
>Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
>and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
>of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
>with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
>chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
>curry pastes, Tabasco sauce, Sriracha, etc.
>
>I'm not even that big of a chile-head. I feel that's a relatively basic assortment
>that gives me a variety of flavors and heat.

I think that from an Asian/Indonesian perspective, there are 2 main
chillies: long red/green (cabe merah) and short red (cabe rawit, Thai,
birds-eye).

<http://www.indischkookboek.nl/webtechnische%20bestanden/images/kruiden%20illustraties/bawang%20en%20cabe.jpg>

Sambal/chilli paste is mainly made from the long red chillis and
chilli powder probably too. There's not enough Mexican influence in
Europe or Australia to specify further. Although I've seen and grown
habanero and Madame Jeanette types too.

--
Not Dave Smith

On Tue, 08 Jun 2021 06:46:54 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 12:20:25 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>It seems imprecise to refer to the other two simply as "chilli powder". There are
>>so many varieties of chile with varying tastes and levels of capsaicin. How
>>does one know which one to buy? Trial and error?
>>
>>Some of my spices are packed away during my kitchen remodel, but I think
>>I have coarsely ground cayenne, ground cayenne, and ground chipotle.
>>Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
>>and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
>>of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
>>with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
>>chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
>>curry pastes, Tabasco sauce, Sriracha, etc.
>>
>>I'm not even that big of a chile-head. I feel that's a relatively basic assortment
>>that gives me a variety of flavors and heat.
>
>I think that from an Asian/Indonesian perspective, there are 2 main
>chillies: long red/green (cabe merah) and short red (cabe rawit, Thai,
>birds-eye).
>
><http://www.indischkookboek.nl/webtechnische%20bestanden/images/kruiden%20illustraties/bawang%20en%20cabe.jpg>
>
>Sambal/chilli paste is mainly made from the long red chillis and
>chilli powder probably too. There's not enough Mexican influence in
>Europe or Australia to specify further. Although I've seen and grown
>habanero and Madame Jeanette types too.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Tue, 08 Jun 2021 04:55:39 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>> >those are the flavors that define chili. Apparently for a lot of people, because
>>> >"chili powder" has both.
>>>
>>> Chili powder has cumin? I've only ever seen chili powder made
>>> exclusively from chilli peppers.
>>
>>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>>
>>Here's how we remember it: chili powder is a spice blend for making chili;
>>anything else is powdered chiles of a single variety, and can be used for making
>>anything you want, including chili. It would be easier if we would call "chili" by
>>its proper name: chile con carne. But you know we love our abbreviations.
>
>Yes, I figured it refers to chili con carne and not to chili pepper,
>even though there's chili pepper in the mix.
>
>I looked up chilli powder at a big Australian supermarket. They have:
>-Hoyt's Chilli Powder: ground chilli pepper
>-Maharajah's Choice Chilli Powder Spice: ground chilli pepper
>-Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
>garlic
>
>So the last one is what you'd just call chili powder.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Tue, 08 Jun 2021 04:55:39 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>> >those are the flavors that define chili. Apparently for a lot of people, because
>>> >"chili powder" has both.
>>>
>>> Chili powder has cumin? I've only ever seen chili powder made
>>> exclusively from chilli peppers.
>>
>>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>>
>>Here's how we remember it: chili powder is a spice blend for making chili;
>>anything else is powdered chiles of a single variety, and can be used for making
>>anything you want, including chili. It would be easier if we would call "chili" by
>>its proper name: chile con carne. But you know we love our abbreviations.
>
>Yes, I figured it refers to chili con carne and not to chili pepper,
>even though there's chili pepper in the mix.
>
>I looked up chilli powder at a big Australian supermarket. They have:
>-Hoyt's Chilli Powder: ground chilli pepper
>-Maharajah's Choice Chilli Powder Spice: ground chilli pepper
>-Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
>garlic
>
>So the last one is what you'd just call chili powder.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>> >
>> >> Mushrooms in chilli is a bit far out
>> >> there. When does it just become spaghetti sauce?
>> >
>> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >those are the flavors that define chili. Apparently for a lot of people, because
>> >"chili powder" has both.
>>
>> Chili powder has cumin? I've only ever seen chili powder made
>> exclusively from chilli peppers.
>
>If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>
>Here's how we remember it: chili powder is a spice blend for making chili;
>anything else is powdered chiles of a single variety, and can be used for making
>anything you want, including chili. It would be easier if we would call "chili" by
>its proper name: chile con carne. But you know we love our abbreviations.
>
>Those us who know our ass from a hole in the ground remember it, anyway.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Tue, 08 Jun 2021 03:44:51 +1000, Dave Smith >
wrote:

>On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>>
>>> Mushrooms in chilli is a bit far out
>>> there. When does it just become spaghetti sauce?
>>
>>When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>>those are the flavors that define chili. Apparently for a lot of people, because
>>"chili powder" has both.
>
>Chili powder has cumin? I've only ever seen chili powder made
>exclusively from chilli peppers.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith

On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 10:54:06 AM UTC-4, bruce bowser wrote:
>
>> Mushrooms in chilli is a bit far out
>> there. When does it just become spaghetti sauce?
>
>When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>those are the flavors that define chili. Apparently for a lot of people, because
>"chili powder" has both.
>
>> As for seafood, at what point does chili just become stew? or even gumbo?
>
>Same answer.
>
>Chili is a stew. Many things are a stew.
>
>Gumbo requires either okra or filé powder. And lacks cumin or anchos.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith