Comments on: Home Made Chili Powder: The Conclusion

By: Rock Salt

Rock Salt — Tue, 22 May 2012 12:12:31 +0000

Hey, thanks for both your comments! They are very welcome. For the chili powder’s first outing, I’m thinking a pork shoulder and slow cooking – I like the idea of a Guinness sauce to go with it, or now I am wondering about Guinness bread… Sumac is a little spicy but more fruity, like dates or prunes kind of fruity, and a hint of lemony. It’s a nice addition to a lot of spicy food to give more depth. I actually considered putting brown sugar right into the chili powder but decided against it at the last minute; it might be a good addition to the next batch.

As for Averil, well, the woman’s a genius. Her chili-peach dessert sounds amazing.

By: Concordium

Concordium — Tue, 22 May 2012 10:34:54 +0000

I know I’m not supposed to double post so I apologize…..but I just fell in love with Averil because of the following statement.

“frankly it would even be amazing sprinkled on some peaches, with a hint of honey… and then oven roasted or pan-grilled and served with a almond ice-cream.”

Delicious!!!

By: Concordium

Concordium — Tue, 22 May 2012 10:32:32 +0000

I didn’t read through all of the comments, but I think this concoction would make a PERFECT rib rub. You can even use Guinness as a base for a mop sauce on top of it that should help round out any rough edges you noticed with the powder as well as acting as a means to impart some flavorful acidity instead of the more commonly used vinegar. I’ve never used Sumac and thus do not know what kind of flavor it imparts, nor how potent it is in your mix, but fruity notes go amazingly well with pork. Adding some brown sugar to the mix would help give it a dimension that accents the natural sweetness of pork while pairing it with the pungent smoke and the heat that creeps up from behind. I have an undying love for spice mixtures that display both sweet and hot tendencies. Sounds like you made one heck of a spice mixture. I look forward to seeing what kind of culinary creations are born from it. Well done!!

By: jessica

jessica — Tue, 22 May 2012 05:32:51 +0000

Wow – this is brilliant! What a great kitchen project, and one that you can tweak to fit your preferences. I’m so glad you did this step-by-step tutorial! Thanks for the great idea!

By: Rock Salt

Rock Salt — Mon, 21 May 2012 21:23:08 +0000

Goodness, that is beyond a nice comment – I’m speechless! Thank you so much!

By: chefconnie

chefconnie — Sun, 20 May 2012 15:06:15 +0000

You are fabulous. Just fabulous. I have never made my own chili powder, although I try to make nearly everything from scratch. You inspire me!

By: Rock Salt

Rock Salt — Sat, 19 May 2012 17:38:09 +0000

Thank you Karen, I’m sure I’ll do it again too to make a bigger batch, since it worked out so well!

By: Karen

Karen — Sat, 19 May 2012 13:39:34 +0000

I’m very impressed. You will have some delicious meals from your hard work, I’m sure.

By: Rock Salt

Rock Salt — Sat, 19 May 2012 12:03:27 +0000

Ooft so many ideas! Thank you!

By: Rock Salt

Rock Salt — Sat, 19 May 2012 12:01:53 +0000

I know, the adventure isn’t over!