Category Archives: Food

Preparing dried peppers for kitchen use

Hi readers.  Thanks for coming by.

Does it bother you when you go to a restaurant, order something spicy, and the plate comes with a bunch of cockroach-sized peppers intact scattered into the food?  No way of eating them if you still own your appendix and want to continue in that vein.

Ancho is a favorite of mine because they aren't much hotter than bell peppers, but they have a strong flavor.  Dusky, smoky flavor.  But only rarely will you find them fresh.

Ancho is a favorite of mine because they aren’t much hotter than bell peppers, but they have a strong flavor. Dusky, smoky flavor. But only rarely will you find them fresh.

Same applies for home cooking.  Some of the best, such as anchos, can only rarely be found fresh.  And using them dried requires some preparation if you want to taste the flavor.

 

The blender beats any other method I've ever found for reducing them to a worthy size. Unless it's the heat you're after, such as with habenero. But that's an entirely different story.

The blender beats any other method I’ve ever found for reducing them to a worthy size. Unless it’s the heat you’re after, such as with habenero. But that’s an entirely different story.

Enter, the blender.  No need to dig out the mortar and pistle.  It wouldn’t work anyway.

ancho grinding 1

Starting with low speeds seems to work best.

ancho grinding 2

Be patient and hang in there.  You’ll be able to see the particle sizes decreasing.

`ancho ground

Eventually you’ll end up with this.  Ready to use ancho, not ground enough to qualify as molido, a bit coarse, but with enough surface areas exposed to bring out the flavor.

I suspect one of the reasons so few people use dried peppers is a result  of not knowing what the hell to do with them.  Reducing the particle size enough to bring out the flaver and render them capable of being digested helps.

Old Jules

Sumptuous low sodium avocado sandwich

Once again readers, you’re hearing it here first.

  • 2 slices low sodium [85 mg per slice] oatmeal bread
  • 1/2 avocado mashed to paste
  • handful of bean sprouts
  • 14 leafs fresh spinach
  • 1 green onion, chopped
  • handful of chopped fresh cilantro
  • no other seasoning

Count’em:  190 mg of sodium, total.  And it melts in your mouth.

Old Jules

Delicious low sodium hamburger

Hi readers.  I just devoured one of these  and can testify there’s none better.

  1. When you make up your ground beef patties use onion powder as a flour to separate the patties.  But first sprinkle on lime powder, coriander, black pepper.
  2. Thaw one Pattie and cook or grill it.
  3. Using two slices of low sodium sandwich bread paste on home-made catsup [no sodium] made from sweet peppers and rice vinegar blended and boiled.
  4. Prepare the bread surface with no sodium catsup below cilantro, chopped green onions and spinach leaves on one slice.
  5. If you like mustard, mix a tablespoon of mustard flour with equal amount of water and spread on the surface of the remaining bread slice.
  6. Place the meat, cooked to taste, on the bread with the spinach, cilantro, and green onion, then cover it all with the slice covered with mustard.

Beats hell out of traditional hamburgers and you only get the salt that came naturally in the ground beef, plus 30-60 mg of salt in each slice of bread.

Old Jules

Afterthought:  If you don’t have an economical source for lime juice powder and onion flour [powder] you can buy it by the pound from www.FirehousePantryStore.com  – the mixture of onion flour and lime juice powder is the absolute best substitute for salt I’ve found, bar none.  Beats the stuff sold as salt substitutes such as wossname, Madam Upso Salt and Mr. Ersatz Sodium all to hell.