On Mon, 6 Nov 2023 14:47:29 -0800 (PST), dsi1 <dsi123@hawaiiantel.net>
wrote:

>On Monday, November 6, 2023 at 12:37:47 PM UTC-10, Bruce wrote:
>> On Mon, 6 Nov 2023 14:09:46 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>> wrote:
>>
>> >On Monday, November 6, 2023 at 10:26:57 AM UTC-10, Bruce wrote:
>> >> On Mon, 6 Nov 2023 12:13:03 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
>> >> wrote:
>> >> >
>> >> >I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.
>> >> >
>> >> I'd consider this a win.
>> >
>> >My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.
>> >
>> >https://photos.app.goo.gl/pn5bVWNL9bgANCTHA
>> I'd have to try it with pepper. I don't use pepper very much. Chilli
>> pepper's another story.
>
>Black pepper seared ahi doesn't taste like you'd think it would. I don't know why that is.

I've had steak au poivre (pepper steak?) and I didn't like the strong
pepper kernels. I think I prefer pepper hidden, in the background. But
maybe with fish.

Bruce wrote:
....
> I'd consider this a win.

ditto, but we just went over this a bit ago. so
no need to rehash. some few of us like it much better
with chili for the hot vs. black and/or white pepper.

was it made with pork stock dsil?

songbird

bruce bowser wrote:
> On Monday, November 6, 2023 at 3:13:08 PM UTC-5, dsi1 wrote:
....
>> I had some hot and sour soup yesterday.
>
> I always head for that at the Chinese buffet.

i would never eat soup at a buffet.

these days buffets are a waste of money for me unless i'm
trying a new quisine or restaurant. i just can't eat that
much.

songbird

On Mon, 6 Nov 2023 20:48:53 -0500, songbird <songbird@anthive.com>
wrote:

>Bruce wrote:
>...
>> I'd consider this a win.
>
> ditto, but we just went over this a bit ago. so
>no need to rehash.

Rehash? Maybe all y'all were discussing a meat dish.

dsi1 wrote:

> On Thursday, November 2, 2023 at 10:36:06 AM UTC-10,
> itsjoan...@webtv.net wrote:
> > Yes, it's a bit early, but what's going to be on your dinner plate
> > this evening?
> >
> > Here, it will be chili with beans. It's on the stove as I write and
> > barely, just barely simmering. I used two cans of 'chili ready
> > tomatoes,' my first time using them, and they had a mild chili
> > flavor which I think will enhance the finished dish. Two cans of
> > 'chili ready beans' also joined the party, and they, too, had a
> > mild chili flavor. I have used this type of beans in the past and I
> > liked the results.
>
> We went to a Chinese restaurant for dim sum. That meal actually made
> me happy. We've been trying to eat at that place several times but
> have failed. This day, we made it. It's a restaurant that one just
> has to take their friends and relatives to.
>
> https://photos.app.goo.gl/JmcHfHr6sHGzLBvk9
> https://photos.app.goo.gl/vNjQ7YNEX299AQdv9
> https://photos.app.goo.gl/LvT1ch227m4YvfB99
> https://photos.app.goo.gl/LZBj2QGYY98rjtBG7
> https://photos.app.goo.gl/cD44ZD5Yz6KMKRBr9

Nice Gai Lan in the 4th picture.

On Fri, 03 Nov 2023 14:04:55 GMT, fos@sdf.org wrote:

> On 2023-11-02, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>
>> Here, it will be chili with beans. It's on the stove as I write and barely,
>> just barely simmering. I used two cans of 'chili ready tomatoes,' my
>> first time using them, and they had a mild chili flavor which I think will
>> enhance the finished dish. Two cans of 'chili ready beans' also joined
>> the party, and they, too, had a mild chili flavor. I have used this type of
>> beans in the past and I liked the results.
>
> Yum, it be chili season.
>
> I've been working on my ever evolving chili recipe and recently (last
> three batches recently) switched to using chili peppers instead of chili
> powders. The local Mexican market has a nice assortment of dried chilis,
> that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.
>
> I've been cleaning out the seeds, chopping, roasting for a few minutes,
> then simmering in water for 30-40 minutes to reconstitute them. Then I
> pureed them using the same water. First two times the puree was a bit
> bitter but that got lost in the rest of the flavors in the chili adding
> a bit of nice bite to it. This weekend it was so bitter I have to add
> things to the bowls of it at the table to make it edible. Sour cream.
> Sugar. Vinegar hot sauces.
>
> Seems I may be missing a few steps when processing the peppers. Like
> rinse after cleaning and chopping before roasting. Discard the water
> from simmering and rinse again before pureeing with fresh water or
> stock.
>
> Am I on the right path here?

You removed all the water soluble flavors by washing/rinsing too
much and were left with something not resembling chile peppers any
more.

-swq

On 2023-11-08, Sqwertz <sqwertzme@gmail.compost> wrote:

[...]

> You removed all the water soluble flavors by washing/rinsing too
> much and were left with something not resembling chile peppers any
> more.

i didn't rinse them. i was contemplating rising them. i simmered them
in water for 30-40 minutes and pureed them using all the water they were
simmered in.

next time i'm going to do what songbird suggested, clean, roast, blend
into a pasts with a bit of liquid and doing each type of pepper
separately. i'm also going to see if i can grind them with a spice grinder
(i use a coffee grinder) to forgo making a paste or puree. the moisture
content in the peppers will determine that.

--
SDF Public Access UNIX System - https://sdf.org

On Wed, 08 Nov 2023 20:02:46 GMT, fos@sdf.org wrote:

> On 2023-11-08, Sqwertz <sqwertzme@gmail.compost> wrote:
>
> [...]
>
>> You removed all the water soluble flavors by washing/rinsing too
>> much and were left with something not resembling chile peppers any
>> more.
>
> i didn't rinse them. i was contemplating rising them. i simmered them
> in water for 30-40 minutes and pureed them using all the water they were
> simmered in.

I see that now., I read too wuick. Never mind!

I personally don't like most anything made with dried chile
peppers. Chilli is OK and I use powders in beans, but enchilda
sauces and hot sauces made with dried chiles are gag-city for me.

-sw

Sqwertz wrote:
....
> I personally don't like most anything made with dried chile
> peppers. Chilli is OK and I use powders in beans, but enchilda
> sauces and hot sauces made with dried chiles are gag-city for me.

to each their own for sure...

i find most chilis are not as tasty because all
the other added stuff wimps out the chili flavor.
a good enchilada red sauce is divine. huevos
rancheros would be sad without a good red chili
sauce and pretty much the same for a good wet
burrito.

songbird