^ Haven't played around with Mirasol chiles, but their description seems up my alley. Likewise Padrons. Will have to see if I can get them around here!
Add roasted serrano chiles to your repertoire. A bit hotter than jalapenos, but generally a better flavor/heat ratio, IMO. I find them too much raw, though. (Could be me)
Edit: nevermind, Mirasol = Guajillo peppers. Yes, use them occasionally. Should probably use them more.
Add roasted serrano chiles to your repertoire. A bit hotter than jalapenos, but generally a better flavor/heat ratio, IMO. I find them too much raw, though. (Could be me)
Edit: nevermind, Mirasol = Guajillo peppers. Yes, use them occasionally. Should probably use them more.
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Lots of vitamin c.
On the downwind side of Curaçao grow loads of Shimakuru trees in the wild, known as Barbados cherry. Picking 3-4 cherries on the way to my two favorite beaches takes care of the daily ration
=> https://www.youtube.com/watch?v=8_7RXUOAyno
(loud music on the isle is REALLY loud
)
A kumi daiko contribution at the summer carnaval in Rotterdam in july would be original.
Last year's edition got cancelled for the 1st time ever, due to stormy weather.
Cabo Verde on drums in 2014 : https://www.youtube.com/watch?v=Gu3i7qHlj2I
Last year's edition got cancelled for the 1st time ever, due to stormy weather.
Cabo Verde on drums in 2014 : https://www.youtube.com/watch?v=Gu3i7qHlj2I
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Of course dried poblanos are called anchos, and they have mild heat and a sweet, almost prune-like flavour. I am partial to New Mexico Reds (dried Anaheim) as a dried chili, usually seen in ristras. For a lovely, bright, almost citrus-like flavour with good heat, it's hard to beat pequins. A nice mild smoked chili is the Morita. And you can't make a mole sauce without pasillas.
It's a bit more complicated than that.
Chile Names Explained
Our go-to New Mexico chile is the Big Jim.
No, noodles, we live in a city, not in the mountains!
Of course i like Rösti and also Aelplermagronen, but not always.
Yesteray i did a Chili con Carne, follwing a recipe from Eckart Witzigmann and i found it to better than every Chili con Carné *Original Style* i ever did, but on the other hand i never had one original style, so what is right and what is wrong?