Surrounded by chilli
Jan. 15th, 2009 12:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sam_tYesterday lunchtime I had been thinking about some interesting US and Mexican recipes I'd seen online, and decided that I would finally get round to ordering some ingredients from the Cool Chile Co., an online shop with a stall on Borough Market, recommended by a post somewhere I've now forgotten. My order has just arrived! I am sitting at my desk surrounded by dried ancho, chipotle and mulato chillis, Mexican oregano, tamarind paste (which looks more like block tamarind to me, but never mind) and hibiscus flowers.
I have a horrible feeling that I've run out of dried pinto beans. And dried black beans. Still, I'm all excited. What should I attempt first? I've got my eye on a recipe for Texas Red (chilli), but suggestions are welcome. Particularly for the hibiscus flowers - I bought them on a whim because they were reduced, and the only thing I know how to make is the sort of tea which steeps overnight in the fridge. Can you just add hot water, like tea leaves? And if I do, do I dare try it this afternoon at work without benefit of a teapot or a tea strainer?
I have a horrible feeling that I've run out of dried pinto beans. And dried black beans. Still, I'm all excited. What should I attempt first? I've got my eye on a recipe for Texas Red (chilli), but suggestions are welcome. Particularly for the hibiscus flowers - I bought them on a whim because they were reduced, and the only thing I know how to make is the sort of tea which steeps overnight in the fridge. Can you just add hot water, like tea leaves? And if I do, do I dare try it this afternoon at work without benefit of a teapot or a tea strainer?
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Date: 2009-01-16 12:49 pm (UTC)no subject
Date: 2009-01-16 01:41 pm (UTC)