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Thread: Chipotle Mayonaisse

  1. #41
    Bryan Guest

    Default Re: Chipotle Mayonaisse

    On Oct 7, 7:16*pm, Andy <a...@b.c> wrote:
    > "Steve Freides" <st...@kbnj.com> wrote:
    > > Bryan wrote:
    > >> On Oct 7, 2:16 pm, Sqwertz <swe...@cluemail.compost>
    > >> wrote:
    > >>> On Sun, 07 Oct 2012 12:46:51 -0500, Andy wrote:
    > >>>> Maybe an easier technique would be to separately puree
    > >>>> the chipotle peppers in a coffee grinder.

    >
    > >>> Is he dumb or just plain stupid?

    >
    > >>>> Use a wax paper plate
    > >>>> instead of the clear plastic cap then upside down the it
    > >>>> all over the paper plate and grind a few seconds more.
    > >>>> That will allow the puree to spill onto the plate. Then
    > >>>> add the mayo and adobo sauce to the plate and fork
    > >>>> combine it all together.

    >
    > >>> Or you could just do like normal, intelligent people and
    > >>> use a STICK BLENDER.

    >
    > >>> Duh!

    >
    > >>> Tell us how you even manage to tie your shoes, Andy.

    >
    > >> But when you start out with canned chipotles and jarred
    > >> mayo, it doesn't matter much how you combine them.

    >
    > > My nose would bleed if I held my head that high.

    >
    > > -S-

    >
    > Never argue with fools.
    >
    > People may not notice the difference.
    >
    > Take fools like little stevie warts and big fat boring baby
    > bryan as prime examples!
    >
    > As if I care!!!


    Well, Steve F. if you're preparing food for a slob like Andy, you
    don't have to have standards. I don't think it's elitist to expect
    folks on a COOKING NG to prepare foods freshly. Perhaps you'd prefer
    rec.food.slopping-together-jarred-and-canned-stuff
    >
    > Andy


    --Bryan

  2. #42
    Ema Nymton Guest

    Default Re: Chipotle Mayonaisse

    On 10/13/2012 12:21 AM, Sqwertz wrote:

    > http://www.empacadorasanmarcos.com/Catalogochiles.pdf
    > (Scroll 2/3rds of the way down)
    >
    > But now that the seed has been planted in my head I'll probably go
    > back to that specialty store and buy some.
    >
    > I also buy the San Marcos pickled RED jalapenos any time I see them.
    > Great flavor, but pretty damned hot (also pictured in that catalog).
    >
    > -sw


    Never tried the Pickled Chipoltles, so if you try it, let us know how
    you like it. The San Marcos salsa is pretty good, I never bought it, but
    I did have it on a dive boat. Those little cans are so tiny, though.

    Becca


  3. #43
    Sqwertz Guest

    Default Re: Chipotle Mayonaisse

    On Sat, 13 Oct 2012 09:43:51 -0500, Ema Nymton wrote:

    > On 10/13/2012 12:21 AM, Sqwertz wrote:
    >
    >> http://www.empacadorasanmarcos.com/Catalogochiles.pdf
    >> (Scroll 2/3rds of the way down)
    >>
    >> But now that the seed has been planted in my head I'll probably go
    >> back to that specialty store and buy some.
    >>
    >> I also buy the San Marcos pickled RED jalapenos any time I see them.
    >> Great flavor, but pretty damned hot (also pictured in that catalog).

    >
    > Never tried the Pickled Chipoltles, so if you try it, let us know how
    > you like it. The San Marcos salsa is pretty good, I never bought it, but
    > I did have it on a dive boat. Those little cans are so tiny, though.


    The pickled chipotles still have tomato sauce in them, so I'm, not
    sure there's a huge difference.

    For salsa in the little cans I buy Herdez Salsa Casera. I think it's
    the best commercial salsa, and you'd never expect it to be good coming
    from a can. They also have larger jars of it now, too. But for some
    reason they don't seem as good. Possibly because you have to
    refrigerate them after opening and that may kill some of the tomato
    flavor.

    -sw

  4. #44
    Jean B. Guest

    Default Re: Chipotle Mayonaisse

    Sqwertz wrote:
    > On Fri, 12 Oct 2012 11:31:15 -0400, Jean B. wrote:
    >
    >> I haven't looked for the ones in the jar recently. They have one
    >> brand of canned chipotles (I guess I should append "here" because
    >> there is some variation in what each location offers). And I
    >> still forget what brands are good. For that matter, have the
    >> chipotles dumbed down because of the wimpy jalapeņos? Ack!

    >
    > Yesterday at the store I saw "Pickled Chipotles" by the same "San
    > Marcos" brand I usually buy. I had never seen these before. I
    > couldn't justify buying them since they were $1.69 and their regulat
    > ones were only $.88. And I already have two cans I need to use up....
    >
    > Apparently they're pretty rare as I can't find them mentioned on the
    > web except for their catalog (mostly in Spanish).
    >
    > http://www.empacadorasanmarcos.com/Catalogochiles.pdf
    > (Scroll 2/3rds of the way down)
    >
    > But now that the seed has been planted in my head I'll probably go
    > back to that specialty store and buy some.
    >
    > I also buy the San Marcos pickled RED jalapenos any time I see them.
    > Great flavor, but pretty damned hot (also pictured in that catalog).
    >
    > -sw


    Oooooo! Those sound interesting, especially the pickled
    chipotles, which I also had not heard of. I wonder whether we can
    find a recipe for such for hints as to how to approach this.
    Please report back after you try them.

    --

  5. #45
    Jean B. Guest

    Default Re: Chipotle Mayonaisse

    Sqwertz wrote:
    > On Sat, 13 Oct 2012 00:21:17 -0500, Sqwertz wrote:
    >
    >> Yesterday at the store I saw "Pickled Chipotles" by the same "San
    >> Marcos" brand I usually buy. I had never seen these before. I
    >> couldn't justify buying them since they were $1.69 and their regulat
    >> ones were only $.88. And I already have two cans I need to use up....
    >>
    >> Apparently they're pretty rare as I can't find them mentioned on the
    >> web except for their catalog (mostly in Spanish).
    >>
    >> http://www.empacadorasanmarcos.com/Catalogochiles.pdf
    >> (Scroll 2/3rds of the way down)

    >
    > Also note the spelling - "ChiLpotle". Which is probably the correct
    > spelling. But we gringos took out the extra 'L'.
    >
    > -sw


    Oh dear. That reminds me. I was just going through a book
    written by a Spanish padre about the Aztecs. There was a lot
    about their festivals and what they ate, and I got the impression
    that the proper spelling was NOT chipotle.... Oh wait! Maybe I
    put it in to Nahuatl-English glossary that I was working on....
    Oh good. How about Chilpoctli? The spelling that you noticed is
    closer to that.

    Jean B.

  6. #46
    Bryan Guest

    Default Re: Chipotle Mayonaisse

    On Oct 7, 9:33*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Sun, 7 Oct 2012 15:00:25 -0700 (PDT), Bryan wrote:
    > > On Oct 7, 2:16 pm, Sqwertz <swe...@cluemail.compost> wrote:
    > >> On Sun, 07 Oct 2012 12:46:51 -0500, Andy wrote:
    > >>> Maybe an easier technique would be to separately puree the
    > >>> chipotle peppers in a coffee grinder.

    >
    > >> Is he dumb or just plain stupid?

    >
    > >>> Use a wax paper plate
    > >>> instead of the clear plastic cap then upside down the it all
    > >>> over the paper plate and grind a few seconds more. That will
    > >>> allow the puree to spill onto the plate. Then add the mayo and
    > >>> adobo sauce to the plate and fork combine it all together.

    >
    > >> Or you could just do like normal, intelligent people and use a STICK
    > >> BLENDER.

    >
    > >> Duh!

    >
    > >> Tell us how you even manage to tie your shoes, Andy.

    >
    > > But when you start out with canned chipotles and jarred mayo, it
    > > doesn't matter much how you combine them.

    >
    > <yawn> *It's pretty much a given that anytime anybody mentions mayo,
    > you'll be here with your mayo rant. *You are to mayo what Sheldon is
    > to ground beef.


    Perhaps, but the idea that soy oil, vinegar and whole eggs can be
    called "real mayonnaise" is just wrong. Also, Sheldon's "mystery
    meat" term has been somewhat supported by the revelation of the "lean
    finely textured beef" that was added to some foods called "ground
    beef."
    >
    > -sw


    --Bryan

  7. #47
    Steve Freides Guest

    Default Re: Chipotle Mayonaisse

    Bryan wrote:
    > On Oct 7, 7:16 pm, Andy <a...@b.c> wrote:
    >> "Steve Freides" <st...@kbnj.com> wrote:
    >>> Bryan wrote:
    >>>> On Oct 7, 2:16 pm, Sqwertz <swe...@cluemail.compost>
    >>>> wrote:
    >>>>> On Sun, 07 Oct 2012 12:46:51 -0500, Andy wrote:
    >>>>>> Maybe an easier technique would be to separately puree
    >>>>>> the chipotle peppers in a coffee grinder.

    >>
    >>>>> Is he dumb or just plain stupid?

    >>
    >>>>>> Use a wax paper plate
    >>>>>> instead of the clear plastic cap then upside down the it
    >>>>>> all over the paper plate and grind a few seconds more.
    >>>>>> That will allow the puree to spill onto the plate. Then
    >>>>>> add the mayo and adobo sauce to the plate and fork
    >>>>>> combine it all together.

    >>
    >>>>> Or you could just do like normal, intelligent people and
    >>>>> use a STICK BLENDER.

    >>
    >>>>> Duh!

    >>
    >>>>> Tell us how you even manage to tie your shoes, Andy.

    >>
    >>>> But when you start out with canned chipotles and jarred
    >>>> mayo, it doesn't matter much how you combine them.

    >>
    >>> My nose would bleed if I held my head that high.

    >>
    >>> -S-

    >>
    >> Never argue with fools.
    >>
    >> People may not notice the difference.
    >>
    >> Take fools like little stevie warts and big fat boring baby
    >> bryan as prime examples!
    >>
    >> As if I care!!!

    >
    > Well, Steve F. if you're preparing food for a slob like Andy, you
    > don't have to have standards. I don't think it's elitist to expect
    > folks on a COOKING NG to prepare foods freshly. Perhaps you'd prefer
    > rec.food.slopping-together-jarred-and-canned-stuff
    >>
    >> Andy

    >
    > --Bryan


    Bryan, unless you live on a farm in the middle of nowhere, you don't
    prepare everything freshly, either. When you're milking the cows you've
    fed the hay you've grown, call me. In the meantime, please respect
    others' choices about where to use fresh and packaged ingredients.

    Thanks.

    -S-



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