Thu, Aug. 19th, 2010, 07:02 am
[Cooking] The love affair is over
This morning I had another go at making Texas Beef Chilli
, this time with chipotle chiles in adobo sauce from an online Mexican specialty store. I was horrified when I opened the can! The smell! I still love Mexican cooking, but I think in future I'll leave the "authentic ingredients" to the experts. I used them anyway, but I won't know until this evening if the results will be edible to Australian palates. I suspect the future of this recipe will be as an Australian/Texan fusion dish, using fresh Australian chiles.
Wed, Aug. 18th, 2010 09:06 pm (UTC)
*hugs* Thank you so much for your phone call!
Wed, Aug. 18th, 2010 09:18 pm (UTC)
Lord help us if you find you want to cook something with huitlacoche. ;-)
Wed, Aug. 18th, 2010 09:50 pm (UTC)
I don't know what that is, but I'm gong to make sure I stay well away from it!
Wed, Aug. 18th, 2010 09:56 pm (UTC)
It's another Mexican specialty ingredient. Entomologists believe that it literally means "corn excrement" or "raven excrement." In reality, it's a fungal infection in which a kernel of corn swells up and turns black and white, and filled with um... decay? Anyway, it is harvested, pulverized and boiled into a soup and is used to flavor some Mexican dishes. It's not very attractive looking and is described as tasting a lot like dirt, corn, and mushrooms.
Wed, Aug. 18th, 2010 10:41 pm (UTC)
Sorry to hear the ingredients was not such a hit. I am really impressed with teh cooking you have been doing though! kudos!
Wed, Aug. 18th, 2010 11:33 pm (UTC)
I've used canned chipotles in adobo sauce and it never smelled bad. Perhaps you got a bad can?
Wed, Aug. 18th, 2010 11:46 pm (UTC)
Possibly, but I think more likely it's the differing expectations of the Australian palate, or maybe it's just a bad brand? I don't really get a lot of choice here. I won't know until this evening what it's done to the recipe.
Thu, Aug. 19th, 2010 09:31 am (UTC)
That's what I was thinking, too.
Thu, Aug. 19th, 2010 12:48 am (UTC)
Adobo sauce? Hmm, I thought that was a filipino thing, sometimes served with dog meat.
Thu, Aug. 19th, 2010 01:09 am (UTC)
I swear you people are intentionally trying to make me queasy now because it's funny! ;) The sauce in question is most definitely Mexican, unless the Mexicans and Filipinos have been indulging in culinary cross-pollination. It's very likely the Filipinos have their own sauce with the same name.
Thu, Aug. 19th, 2010 01:56 am (UTC)
Oh, Ristin! If it's that
bad we'll give it to the neighbour's cat instead and get takeaway.
Thu, Aug. 19th, 2010 02:50 am (UTC)
Don't torture the neighbour's cat!
Thu, Aug. 19th, 2010 04:08 am (UTC)
Oh. Oh dear! Did you taste one of the chili's before you put it in the chile? They can be very hot! Usually the pepper is a jalapeno. The aroma is from the fact that they are roasted, so they smell very smokey. You don't need very much chipotle to flavor the chile.
Keep plenty of beer and bread or corn chips handy when you serve it. Would you like my chicken enchilada recipe? I keep it fairly mild.
Thu, Aug. 19th, 2010 04:38 am (UTC)
The recipe called for two of those satanic chiles, and I now fear it was much too much. The smell was kind of smoky, but mostly I thought it smelt of being way too hot.
Thu, Aug. 19th, 2010 09:32 am (UTC)
Mmm, I should try this recipe some time. :)
Thu, Aug. 19th, 2010 01:50 pm (UTC)
Congrats on expanding your culinary savoir-faire!
(I think the best Texas chili comes from a can.)