What did you cook or eat today (June 2025)?

JAS_OH1 said:
Hey @Barriehie, @medtran49, or anyone who has experience with ancho chili peppers: I was reading that I should toast them to amplify flavor and them remove the stems and seeds before grinding.
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Ancho peppers are Poblano peppers which have been dried. Toasting them in a dry pan is classic Mexican cooking, called "tatemado".
Toast until they begin to puff up, allow to cool, remove stem and seeds, then grind.
 
karadekoolaid said:
Ancho peppers are Poblano peppers which have been dried. Toasting them in a dry pan is classic Mexican cooking, called "tatemado".
Toast until they begin to puff up, allow to cool, remove stem and seeds, then grind.
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Thanks, I knew that they were dried poblano peppers. I knew I was supposed to "toast" them.

My only question was whether or not it was really necessary to remove the stems and seeds. Mainly I assumed it was suggested to do that because many people use a mortar and pestle to grind and the seeds and stems do not grind easily that way, which is why I included the information that I had an electric grinder (which basically decimates everything into powder with no effort). Thank you for answering my question, but still curious why the seeds and stems need to be removed.
 
Barriehie said:
When we get oysters from NOLA whatever we're preparing requires a half dozen raw with hot sauce while you get your plan together, with an ice cold beer and a shot... 😊
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Only half a dozen LOL?

Seriously though, when I lived in NW Florida and we were shucking oysters, we easily ate many more than that raw. Unfortunately, those days have flown for me and with all of the polluted waterways in the US where the oysters are harvested, I no longer will eat them raw. I would eat some of those NZ Bluff oysters that rascal gets, though.
 
JAS_OH1 said:
Hey Barriehie, medtran49, or anyone who has experience with ancho chili peppers: I was reading that I should toast them to amplify flavor and them remove the stems and seeds before grinding. I have an electric spice grinder. Do I really need to remove the stems and seeds?
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Definitely remove the stems. The seeds and veins/ribs inside supposedly carry the most capsacium, so that's up to you. Be careful and don't burn when toasting. BTW, the smell can get pretty intense depending on how many you are toasting.
 
karadekoolaid said:
The stems are just a nuisance. The seeds, contrary to common opinion, are indigestible and do not add any "heat" to the final chile powder.
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Oh, it's not an opinion, it's just people who don't know better. It's an obvious fact that the seeds do not add heat, but since poblano peppers are not hot, it's a moot point. I just didn't really see why I should bother taking the extra time in removing them if they are going to be ground into a powder.
 
Bit peckish around noon

Club sammy no meat.

Russ

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medtran49 said:
The mole negro recipe from the old Chile Pepper magazine says to save the seeds and grind them up separately if you want more heat, just sayin.
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Are some poblanos hot? I have never had one that triggered any heat on my tongue whatsoever. I wonder why they say to grind them separately?

I am going to make some homemade Mexican chorizo. Getting ready to order my Mexican oregano since my dear husband cannot accompany me to the part of town (not safe) where the closest Hispanic market is.
 
JAS_OH1 said:
It's an obvious fact that the seeds do not add heat,
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As a rule of thumb, when I taste a fresh chile (which, lunatic that I am, I usually do), the vein inside rates 10, the fruit, 5, and the seeds 1, or 2.
Ground up seeds will be fine, though. I usually toast then do what Barriehie does: shake them out.
 
karadekoolaid said:
As a rule of thumb, when I taste a fresh chile (which, lunatic that I am, I usually do), the vein inside rates 10, the fruit, 5, and the seeds 1, or 2.
Ground up seeds will be fine, though. I usually toast then do what Barriehie does: shake them out.
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Yeah, when I core hot peppers (fresh), I am wearing latex gloves (well often during food prep I am wearing latex gloves) and I just use a finger to scoop them and the pith out. But I am not a fan of hot foods so I don't want that pith in there and pay extra attention to remove it!

I have not much experience with dried peppers but when I make my chorizo, I will be using my dried anchos I have in my pantry that haven't been opened to make the ancho powder. I could just order some already ground but I should just use some of what I have on hand.
 
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