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Entries from Talk tagged with 'chiles'
Annoying misinformation on TV
I know I tend toward the compulsive side but, once again this morning, I got to hear wrong information being preached as the truth on FN. This time, it was Tyler Florence going on about how the tomatillo is not related to tomatoes but is related to gooseberry. Sigh...
Granted, I have gardened for over 40 years, so the lack of understanding that some chefs display regarding their ingredients might be forgivable. But, the authority with which it is delivered really annoys me. If I remember correctly, Alton Brown said the very same thing regarding this fruit (as if from the same script). For the record (apologies in advance to those who know), tomatillo, like tomatoes, peppers (more on this in a second) and eggplants, are all members of the nightshade family. As is the CAPE GOOSEBERRY, otherwise known as ground cherry, which looks like a small tomatillo but is sweet. REAL gooseberries are related to currants.
I seem to remember Alton Brown dressing down some poor woman who was competing in one of the Next Food Network Star episodes because she said chilies are a type of pepper. He jumped all over her when, in fact, she was right. (No, black pepper is not even remotely related.)
My point is - where's the fact checking? These are two instances that my background enables me to catch with authority. What other misinformation is disseminated?
Yeah, I know, I shouldn't be surprised given how FN has gone. Has anyone else caught any mistakes that should be set right?
Ordering chiles online?
I'd like to make a mole recipe that calls for chilhuacles, pasillas and guajillos, but I don't feel like driving all over Tucson to find each kind. Does anyone order chiles online and want to recommend where? Thanks!
Recipe: Steamed Taro with Chopped Salted Chile Peppers
Steamed Taro with Chopped Salted Chiles
This is one of Fuchsia Dunlop's favorite recipes.
Ingredients
1 1/4 pounds taro
1/4 teaspoon salt
5 tablespoons peanut oil or melted lard
2 tablespoons chopped salted chiles (duo la jiao)
1 teaspoon black fermented beans (dou chi), rinsed
2 teaspoons finely chopped garlic, optional
Procedure
1. Wear rubber gloves to peel the taro. If they are tiny, you can leave them whole; otherwise, slice them, or for really large ones, cut into batons. Place in a heatproof bowl with the salt and 2 tablespoons of the oil or lard, and use your hands to mix thoroughly; set aside.
2. Heat the wok over a high flame until smoke rises, then add the remaining 3 tablespoons oil or lard and swirl around. Add the salted chiles, black beans, and garlic, if using, and stir-fry briefly until they are fragrant.
3. Pour the chile mixture over the taro. Place the bowl in a steamer and steam over a high flame for about 30 minutes, until tender. Serve in the bowl, giving everything a good stir before eating.
