Ancho chilies are dried ripe poblano peppers. Ancho chilies, like fresh poblanos, are generally low in heat, with a distinctively sweet and raisin-like fruity flavor. Mulato chilies are dried variety of poblano pepper, picked when very ripe. Mulato chilies are moderately hot, with a … Continue reading
Tom
Authentic Homemade Mexican Chorizo https://www.epicurious.com/recipes/food/views/chorizo-51123400 uses dried chiles https://www.mexicanplease.com/easy-homemade-chorizo/ Uses a combo of dried chiles and sounds authentic although he is a gringo http://www.seriouseats.com/recipes/2014/01/easy-fresh-mexican-chorizo.html This is the best one as by a Mexican lady and uses a lot of dried peppers … Continue reading
This idea works only for pans that are oven safe. In addition to your Fluke you’ll need one of those digital meat thermometers that have an oven-safe wire on them so you can leave the probe in the oven (with … Continue reading
11/11/2017 – Inspired by the recipe here. The recipe called for 1 lb of tomatillos but I had more so prorated the other ingredients to the values cited below. After 8 days this was a great, very mild but flavorful, … Continue reading
11/05/2017 – Used a whole head of white cabbage from Hong Kong Market. Cored and shredded with the new slicer to have 2,215 gm. Mixed in 31.5 gm Morton’s canning/pickling salt or 1.4%. Added: 22 juniper berries 1 T heaping caraway … Continue reading
11/3/2017 – Mary spent all day making this for the first time to serve at Peggy’s visit to Houston to see the Quilt Show. It was very good and enjoyed by everyone. They even wanted it again the next evening.
10/29/2017 – Inspired by the Immune Booster Sauerkraut recipe here. We liked it as it has a very different flavor profile than typical kraut. Mary noticed the ginger more than I did. If we had had fresh horseradish it would have been different. … Continue reading
10/28/2017 – Bought a 10.9 lb. brisket for $1.69/lb. Trimmed the fat and separated the flat from the point. Rubbed them with 3POGS and Jeff’s Texas Rub. 10:00 AM – Put into the MES that had been preheated to 250 … Continue reading
From PepperScale.com where there are many other chile recipes and advice. There’s a real depth to the flavor of an ancho coffee rub. Espresso provides a rich, earthy, and deliciously bitter base. And the ancho powder doubles down on the earthiness, with undertones of … Continue reading
Bought a trimmed flat with a piece of the point at HEB. Separated them into two pieces where the flat weighted 739 gm and the piece of the point weighted 728 gm. This cure/smoke is my first dry brining the beef … Continue reading