| TammyM |
Hi Wayne,
Loved the looks of the chutney recipe you posted.
I'm assuming that the 'chili powder' is
'chilli powder' (cayenne pepper) rather than
what Americans call 'chili powder' which is
the blend of chilies, cumin, etc.
Yes?
And again, thank you for all of the recipes you
post, and for your gentlemanly ng behaviour. I
just forwarded the chutney recipe, and referred
to you as "my friend, Wayne, in Phoenix." :-)
your friend Tammy in Sacramento, California
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| Wayne |
TammyM <tia@geezerette.nowhere.edu> wrote in news:cd4h10$8tr$1
@woodrow.ucdavis.edu:
> Hi Wayne,
> Loved the looks of the chutney recipe you posted.
> I'm assuming that the 'chili powder' is
> 'chilli powder' (cayenne pepper) rather than
> what Americans call 'chili powder' which is
> the blend of chilies, cumin, etc.
>
> Yes?
>
> And again, thank you for all of the recipes you
> post, and for your gentlemanly ng behaviour. I
> just forwarded the chutney recipe, and referred
> to you as "my friend, Wayne, in Phoenix." :-)
>
> your friend Tammy in Sacramento, California
>
Hi Tammy,
You're making me blush, but many thanks!
Actually, I do use a "chili powder" rather than cayenne pepper, but it's
not a blend. I use New Mexico Chili Power which is just ground New Mexico
chili peppers. Plain ground Ancho chili peppers could also be used.
I'm sure that cayenne could be used in this recipe and would probably be
very good, but 2 teaspoons might be a bit too hot. If using cayenne, I
would start with less, perhaps 1/2 to 1 teaspoon. Taste and add more if it
tastes too tame.
Your friend...
--
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
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