Home made paprika
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Cowabunga Kids!
I was scramblin' some eggs in a black cast iron skillet this morning when Smokey Wagontrack came in with the mail. Behold... there was a white envelope from my bud in Maryland. I opened it up and found the perfect complement for my eggs... smoked chile paprika. What flavor! My gosh, just the perfect touch to breakfast. Wow, I can't wait to try the other flavors. Tonight on something for dinner for sure. Thanks Ross. It's just like tongue candy!
Best Wishes,
Chuckwagon
I was scramblin' some eggs in a black cast iron skillet this morning when Smokey Wagontrack came in with the mail. Behold... there was a white envelope from my bud in Maryland. I opened it up and found the perfect complement for my eggs... smoked chile paprika. What flavor! My gosh, just the perfect touch to breakfast. Wow, I can't wait to try the other flavors. Tonight on something for dinner for sure. Thanks Ross. It's just like tongue candy!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
I mentioned to you in a PM that my "shipment" of your homemade paprika had arrived a couple of days ago, forwarded by USPS. Well, I whipped up a small batch of chorizo with it and all I can say is- - mighty fine!
What's fun about homemade paprika is that it's your own special taste and style. Yours is somewhat different from what can be done with commercially available peppers and however it is you smoked or roasted or whatever you did special. Your peppers, my friend, make delicious additions to sausage and all sorts of Mexican (and other) foods. You should be proud!
Now, about that 1000 pound bulk shipment...
Yikes! Just kidding. Think of the effort...!
What's fun about homemade paprika is that it's your own special taste and style. Yours is somewhat different from what can be done with commercially available peppers and however it is you smoked or roasted or whatever you did special. Your peppers, my friend, make delicious additions to sausage and all sorts of Mexican (and other) foods. You should be proud!
Now, about that 1000 pound bulk shipment...
Yikes! Just kidding. Think of the effort...!
Experience - the ability to instantly recognize a mistake when you make it again.
For the smoked ancho/mulatto I bought a half pound of dried chilis at safeway and smoked them with apple for several hours and then seeded and stemmed them and dried them in the oven until they were crispy. I then milled them in a food processor and further milled them in a coffee mill.
Dried chilis are sold in the hispanic section of most supermarkets depending on the neighborhood. I was abe to find onld six varieties including chipotles. I have not milled any of those yet.
Come spring I plan to plant the saved seed.
Dried chilis are sold in the hispanic section of most supermarkets depending on the neighborhood. I was abe to find onld six varieties including chipotles. I have not milled any of those yet.
Come spring I plan to plant the saved seed.
Ross- tightwad home cook