Thread: rec: Egyptian Tomato Soup

hahabogus wrote:
> Egyptian Tomato Soup
>
>
> 1 Tbsp. butter
> 1 medium onion, finely chopped
> 1 clove garlic, minced
> 1 (4 oz.) jar diced pimientos
> 1 (14.5 oz.) can diced tomatoes
> 1 (14.5 oz.) can chicken broth
> 1/2 tsp. chili powder
> 1/4 tsp paprika
> Fresh limes
> Salt and fresh ground black pepper
>
> In a large pot, melt the butter. Add the onion and garlic, cook until soft. Add the pimientos and
> tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook
> for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or
> blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime
> squeezed on top. Serves 2.
>
>
> http://worththewhisk.com/2009/06/17/...n-tomato-soup/

Chili powder????? I wonder whether that should be chile powder of
some sort, although the cumin would be right at home in Egypt.

--
Jean B.

"Jean B." <[email protected]> wrote in
news:[email protected]:


>>
>> http://worththewhisk.com/2009/06/17/...n-tomato-soup/
>
> Chili powder????? I wonder whether that should be chile powder of
> some sort,


There's a difference???


Chilli=chili=chile


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

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On Thu, 16 Jul 2009 16:37:25 +0000 (UTC), Peter <[email protected]> wrote:

>
>Chilli=chili=chile

http://en.wikipedia.org/wiki/Chile_powder

Chile powder (or Chilli powder in the UK) is the ground, dried fruit of
one or more varieties of chili pepper, most commonly red pepper or
cayenne pepper, both of the species Capsicum Annuum. It is typically
used as a spice to add heat or bite to dishes.

Chile powder is often confused with chili powder, a spice mix containing
ground chili peppers in addition to other ingredients, such as cumin.
Chili powder is typically used to flavor the popular Southwest United
States dish commonly known as chili. While the two are pronounced the
same, they impart quite a different flavoring to food.

Chile powder is also known as ground/powdered red pepper or sometimes by
the specific variety of chili pepper used. Chile powder is also used in
far eastern dishes.

"Jean B." <[email protected]> wrote in news:[email protected] on Jul Thu 2009
am

> Chili powder????? I wonder whether that should be chile powder of
> some sort, although the cumin would be right at home in Egypt.
>

I suspect the chilli powder is a replacement for some egyptian spice blend not readily availible
outside Egypt.

--

The beet goes on -Alan

Robert Klute <[email protected]> wrote in
news:[email protected]:

> On Thu, 16 Jul 2009 16:37:25 +0000 (UTC), Peter <[email protected]> wrote:
>
>>
>>Chilli=chili=chile
>
> http://en.wikipedia.org/wiki/Chile_powder
>


My head hurts!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Jean B." <[email protected]> wrote in message
news:[email protected]..
> hahabogus wrote:
>> Egyptian Tomato Soup
>>
>> 1 Tbsp. butter 1 medium onion, finely chopped 1 clove garlic,
>> minced 1 (4 oz.) jar diced pimientos 1 (14.5 oz.) can diced
>> tomatoes 1 (14.5 oz.) can chicken broth 1/2 tsp. chili powder
>> 1/4 tsp paprika Fresh limes Salt and fresh ground black pepper
>>
>> In a large pot, melt the butter. Add the onion and garlic, cook until
>> soft. Add the pimientos and tomatoes, cover and cook gently for 10
>> minutes. Add the stock, chili powder and paprika and cook for an
>> additional 5 minutes. Using an immersion blender (or transfer to a food
>> processor or blender), puree until almost smooth. Season with salt and
>> pepper to taste. Serve with fresh lime squeezed on top. Serves 2.
>>
>>
>> http://worththewhisk.com/2009/06/17/...n-tomato-soup/
>
> Chili powder????? I wonder whether that should be chile powder of some
> sort, although the cumin would be right at home in Egypt.
>
>
Cumin is a necessary integrel part of chile/chili powder but a very tiny
part. Chili powder is like 90% capsicum, purely Americas just like tomato.
But I can't see what makes this or any tomato soup Egyptian. Limes are from
China. Chicken is from India. I don't think there is much of anything
edible native to Egypt,
maybe just Jews... their foreskins. I think Campbell's makes "Egyptian
Tomato Foreskin Soup". LOL

On Jul 16, 1:08*pm, Peter <P...@brissie.aus> wrote:
> Robert Klute <robert_kl...@hp.com> wrote innews:[email protected]:
>
> > On Thu, 16 Jul 2009 16:37:25 +0000 (UTC), Peter <P...@brissie.aus> wrote:
>
> >>Chilli=chili=chile
>
> >http://en.wikipedia.org/wiki/Chile_powder
>
> My head hurts!!

Look at it this way. Chili powder (in the U.S. sense) should be
called
Chile con Carne Powder. But that wouldn't fit onto those little jars.

Cindy Hamilton

brooklyn1 wrote:
>
> "Jean B." <[email protected]> wrote in message
> news:[email protected]..
> > hahabogus wrote:
> >> Egyptian Tomato Soup
> >>
> >> 1 Tbsp. butter 1 medium onion, finely chopped 1 clove garlic,
> >> minced 1 (4 oz.) jar diced pimientos 1 (14.5 oz.) can diced
> >> tomatoes 1 (14.5 oz.) can chicken broth 1/2 tsp. chili powder
> >> 1/4 tsp paprika Fresh limes Salt and fresh ground black pepper
> >>
> >> In a large pot, melt the butter. Add the onion and garlic, cook until
> >> soft. Add the pimientos and tomatoes, cover and cook gently for 10
> >> minutes. Add the stock, chili powder and paprika and cook for an
> >> additional 5 minutes. Using an immersion blender (or transfer to a food
> >> processor or blender), puree until almost smooth. Season with salt and
> >> pepper to taste. Serve with fresh lime squeezed on top. Serves 2.
> >>
> >>
> >> http://worththewhisk.com/2009/06/17/...n-tomato-soup/
> >
> > Chili powder????? I wonder whether that should be chile powder of some
> > sort, although the cumin would be right at home in Egypt.
> >
> >
> Cumin is a necessary integrel part of chile/chili powder but a very tiny
> part. Chili powder is like 90% capsicum, purely Americas just like tomato.
> But I can't see what makes this or any tomato soup Egyptian. Limes are from
> China. Chicken is from India. I don't think there is much of anything
> edible native to Egypt,
> maybe just Jews... their foreskins. I think Campbell's makes "Egyptian
> Tomato Foreskin Soup". LOL

Last I heard, the Jewish population of Egypt was around 70 persons,
mostly elderly.

Peter wrote:
> "Jean B." <[email protected]> wrote in
> news:[email protected]:
>
>
>>> http://worththewhisk.com/2009/06/17/...n-tomato-soup/
>> Chili powder????? I wonder whether that should be chile powder of
>> some sort,
>
>
> There's a difference???
>
>
> Chilli=chili=chile
>
>
Here we tend to differentiate. We generally don't use "chilli".
Chili powder is the mixture of seasonings used to make the dish
called chili [con carne, etc.]. Chile refers to the peppers.

--
Jean B.

Robert Klute wrote:
> On Thu, 16 Jul 2009 16:37:25 +0000 (UTC), Peter <[email protected]> wrote:
>
>> Chilli=chili=chile
>
> http://en.wikipedia.org/wiki/Chile_powder
>
> Chile powder (or Chilli powder in the UK) is the ground, dried fruit of
> one or more varieties of chili pepper, most commonly red pepper or
> cayenne pepper, both of the species Capsicum Annuum. It is typically
> used as a spice to add heat or bite to dishes.
>
> Chile powder is often confused with chili powder, a spice mix containing
> ground chili peppers in addition to other ingredients, such as cumin.
> Chili powder is typically used to flavor the popular Southwest United
> States dish commonly known as chili. While the two are pronounced the
> same, they impart quite a different flavoring to food.
>
> Chile powder is also known as ground/powdered red pepper or sometimes by
> the specific variety of chili pepper used. Chile powder is also used in
> far eastern dishes.
>
A much more detailed answer. I should read by thread.

--
Jean B.

hahabogus wrote:
> "Jean B." <[email protected]> wrote in news:[email protected] on Jul Thu 2009
> am
>
>> Chili powder????? I wonder whether that should be chile powder of
>> some sort, although the cumin would be right at home in Egypt.
>>
>
> I suspect the chilli powder is a replacement for some egyptian spice blend not readily availible
> outside Egypt.
>

Hmmm. I wonder what that might be. You are probably right.

--
Jean B.

On Thu, 16 Jul 2009 15:28:38 GMT, hahabogus <[email protected]>
wrote:

> Egyptian Tomato Soup

I can get the ingredients at the neighborhood market.....what makes it
Egyptian?

Cindy Hamilton <[email protected]> wrote in news:cbe79aec-9085-
[email protected]:

> On Jul 16, 1:08*pm, Peter <P...@brissie.aus> wrote:
>> Robert Klute <robert_kl...@hp.com> wrote
innews:hgmu55963ia1pfdc9q7u7fnki
> [email protected]:
>>
>> > On Thu, 16 Jul 2009 16:37:25 +0000 (UTC), Peter <P...@brissie.aus>
wrot
> e:
>>
>> >>Chilli=chili=chile
>>
>> >http://en.wikipedia.org/wiki/Chile_powder
>>
>> My head hurts!!
>
> Look at it this way. Chili powder (in the U.S. sense) should be
> called
> Chile con Carne Powder.


Ahhhhhhhhhhhh!! I see said the blind man.

It's only a watered down additive.


> But that wouldn't fit onto those little jars.
>


LOL!!! They could always shorten it to CCCP.... but then all the Russian
ex-pats would snap it up ;-)


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Jean B." <[email protected]> wrote in news:7c9d7eF26pn9gU1
@mid.individual.net:

> Peter wrote:
>> "Jean B." <[email protected]> wrote in
>> news:[email protected]:
>>
>>
>>>> http://worththewhisk.com/2009/06/17/...n-tomato-soup/
>>> Chili powder????? I wonder whether that should be chile powder of
>>> some sort,
>>
>>
>> There's a difference???
>>
>>
>> Chilli=chili=chile
>>
>>
> Here we tend to differentiate. We generally don't use "chilli".
> Chili powder is the mixture of seasonings used to make the dish
> called chili [con carne, etc.]. Chile refers to the peppers.
>


Thanks Jean.


Over here, if you put chilli/chili powder in something, you want it to
*burn* :-)

And that's why we call our 'peppers' capsicums :-)


Oh, and in 'chili' dishes such as CCC, we use straight chilli powder, and
add the other seasoning seperately.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Jul 16, 8:09*pm, Peter <P...@brissie.aus> wrote:
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote in news:cbe79aec-9085-
> 41c7-9a65-0349a8211...@32g2000yqj.googlegroups.com:
>
> > On Jul 16, 1:08*pm, Peter <P...@brissie.aus> wrote:
> >> Robert Klute <robert_kl...@hp.com> wrote
>
> innews:hgmu55963ia1pfdc9q7u7fnki
>
> > qdi78u...@4ax.com:
>
> >> > On Thu, 16 Jul 2009 16:37:25 +0000 (UTC), Peter <P...@brissie.aus>
> wrot
> > e:
>
> >> >>Chilli=chili=chile
>
> >> >http://en.wikipedia.org/wiki/Chile_powder
>
> >> My head hurts!!
>
> > Look at it this way. *Chili powder (in the U.S. sense) should be
> > called
> > Chile con Carne Powder. *
>
> Ahhhhhhhhhhhh!! I see said the blind man.
>
> It's only a watered down additive.

Some of it's pretty hot. If you like the way it tastes, then
there's nothing wrong with using it, I feel.

I use it myself for a recipe of my mother-in-law's, for what I call
"Braised Brisket in Barbecue Flavor", since it is not barbecue
by any sane definition of the word.

When we make CCC, we put in individual spices. However, there's a
certain
style of CCC that I call "diner chili" for which prepared chili powder
is
essential. "Diner chili" is what you might expect to find in modest
Midwestern or Eastern eating establishments anytime in the last
half-century. More of a mildly spicy, meaty soup. Usually served
with oyster crackers (small, hexagonal saltines).

> > But that wouldn't fit onto those little jars.
>
> LOL!!! They could always shorten it to CCCP.... but then all the Russian
> ex-pats would snap it up ;-)

And wouldn't they be surprised!

Cindy

-- Hi Everyone, I wrote that recipe on my blog http://www.WorthTheWhisk.com..
Here are answers to your questions.

"What Makes It Egyptian?" -- we vacationed in Egypt a few months ago.
The tomato soup there was quite different than what we have here in
California. I tried my hand at reconstructing it using common
ingredients here in the US. You can pretty much get any spice in
Egypt, gigantic barrels of every imaginable flavor and color.
Unfortunately, the signage was all in Egyptian and I don't bring
spices back from vacation, never sure if I can get past the customs
dogs anyway. I just guessed at the flavors and ended up with a very
close replica.

"Chili Powder" -- common ingredient here in the Southwest US.
Sometimes called Hot Mexican Style. The Ingredient list is Chili
Pepper, Spices, Salt, Garlic Powder. It actually isn't "hot." It's
just a flavor blend we use often.

When you make the soup, the LIMES are part of what makes it Egyptian,
too.

Bon Appetit
Patti
Los Angeles, California, USA


On Jul 16, 4:09*pm, Mr. Bill <bb0...@gmail.com> wrote:
> On Thu, 16 Jul 2009 15:28:38 GMT, hahabogus <do...@have1.invalid>
> wrote:
>
> > *Egyptian Tomato Soup
>
> I can get the ingredients at the neighborhood market.....what makes it
> Egyptian? *

Patti Londre wrote:
> -- Hi Everyone, I wrote that recipe on my blog http://www.WorthTheWhisk.com.
> Here are answers to your questions.
>
> "What Makes It Egyptian?" -- we vacationed in Egypt a few months ago.
> The tomato soup there was quite different than what we have here in
> California. I tried my hand at reconstructing it using common
> ingredients here in the US. You can pretty much get any spice in
> Egypt, gigantic barrels of every imaginable flavor and color.
> Unfortunately, the signage was all in Egyptian and I don't bring
> spices back from vacation, never sure if I can get past the customs
> dogs anyway. I just guessed at the flavors and ended up with a very
> close replica.
>
> "Chili Powder" -- common ingredient here in the Southwest US.
> Sometimes called Hot Mexican Style. The Ingredient list is Chili
> Pepper, Spices, Salt, Garlic Powder. It actually isn't "hot." It's
> just a flavor blend we use often.
>
> When you make the soup, the LIMES are part of what makes it Egyptian,
> too.
>
> Bon Appetit
> Patti
> Los Angeles, California, USA
>
>
> On Jul 16, 4:09 pm, Mr. Bill <bb0...@gmail.com> wrote:
>> On Thu, 16 Jul 2009 15:28:38 GMT, hahabogus <do...@have1.invalid>
>> wrote:
>>
>>> Egyptian Tomato Soup
>> I can get the ingredients at the neighborhood market.....what makes it
>> Egyptian?
>
That's informative. Thanks.

--
Jean B.

On Fri, 17 Jul 2009 00:13:31 +0000 (UTC), Peter <[email protected]> wrote:

>"Jean B." <[email protected]> wrote in news:7c9d7eF26pn9gU1
>@mid.individual.net:
>
>> Peter wrote:
>>> "Jean B." <[email protected]> wrote in
>>> news:[email protected]:
>>>
>>>
>>>>> http://worththewhisk.com/2009/06/17/...n-tomato-soup/
>>>> Chili powder????? I wonder whether that should be chile powder of
>>>> some sort,
>>>
>>>
>>> There's a difference???
>>>
>>>
>>> Chilli=chili=chile
>>>
>>>
>> Here we tend to differentiate. We generally don't use "chilli".
>> Chili powder is the mixture of seasonings used to make the dish
>> called chili [con carne, etc.]. Chile refers to the peppers.
>>
>
>
>Thanks Jean.
>
>
>Over here, if you put chilli/chili powder in something, you want it to
>*burn* :-)
>
>And that's why we call our 'peppers' capsicums :-)

In India, at least the parts I have visited, capsicum is synonymous with
bell peppers.

"Patti Londre" <[email protected]> wrote:
When you make the soup, the LIMES are part of what makes it Egyptian,
too.

How's that... limes originated in India.
http://en.wikipedia.org/wiki/Lime_(fruit)

Adding lime to food in no way makes it Egyptian... limes are used in all
ethnic cousines.