Chile powder

Morita, ancho, pasilla, guajillo, de arbol, cascabel, mulato — and probably a few others I can’t remember — gathered at a fruit market in Playa del Carmen, dried in an oven in Washington Heights, pulverized in a spice grinder. One of the most wonderful kitchen smells there is.

3 Responses to “Chile powder”

  1. 1 Jo May 17, 2012 at 5:06 pm

    Hi! I’m wondering if anyone would be interested in trying a new food product – email me and I’ll follow up with a more detailed email!

  2. 2 The Hsinru Social June 27, 2012 at 4:07 pm

    I would love it if you could post about easy way to use these that really features the flavors. I love that you feature different chilies!

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A few years into making @mollyorangette Brother Timothy stuffing (THE BEST STUFFING EVER), I finally planned enough in advance so that instead of making do with English muffins, I actually made the specified English muffin bread (has anyone ever seen such a thing in NYC?). And I think I might have to start making it on the regular. Recipe from Beard on Bread. Is it weird that I'm excited about the color of my giblet stock? Finally got a blocking mat and some T pins. One holiday gift down, a half dozen more to go. Having a hard time figuring out gauge with these. Ripped back and started over 3 times. Still not as big as I'd like them to be, but they fit me (were intended for someone else) and I have yet to block them. This ginger apple torte from @food52 is a keeper. Extra good with banyuls.

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