Clansgian AT wmconnect.com wrote:
Not ancho or pasilla, althought those would make a good sauce, they don'tAncho?
Pasilla?
Something else?
make the classic chili sauce one finds on tamales. If you grow them, any of
those giant chili peppers like the old Big Jim and such. In most grocery stores
they are called "Guajilla" peppers. If there's a tienda around, just ask for
the chilis that are 'para tamales'.
Bueno.
So you don't use the pepper at all? It just flavors the water?
Right, the dried pepper itself is not used, just the water you boil it in.
'Flavor' the water is misleading, though. The inside of the pepper
disintegrates and all you remove from the water is basically the outside hull of the
pepper, which isn't much edible anyway.
I have become addicted to avocados. I know they are loaded with fat,but I'm telling myself it is a good fat<g>
Don't underestimate that! It is whole, unadulterated vegetable fat. I very
seriously doubt any active person ever got fat from eating avocados.
The only bad thing is that we can't grow them, so they must be
purchased. Is there a way to preserve them? Can you mash the flesh,
add lime juice and maybe freeze it? How long will a avocado keep? I
wouldn't have a clue-since they are my chocolate-it never lasts more
than two days in the fridge..:)
B
--
"The world is my country, all mankind are my
brethren, and to do good is my religion."
Thomas Paine (1737 - 1809)
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