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Posts by Pete

I second the Grilled Cheese and Tomato Soup if feeling under the weather.  BTW, is it just my family, but in our house Campbell's Tomato Soup was always served with Grilled Cheese and popcorn.  You threw the popcorn into the soup instead of crackers.  Man, it was tasty!!!!
 I love long, slow simmered soups, but there is also something to be said for quick soups.  I love Creamy Cauliflower soup and it doesn't take long.  Sweat some chopped onions, add a head or 2 of chopped cauliflower and some peeled potato (for a bit of added body), barely cover with vegetable stock and heavy cream and allow to simmer until soft-approximately 20-25 minutes then puree and season.  I'll do that with a lot of root vegetables also.  Doesn't take long, and you...
 I make a lot of my own spice blends, garam masala being one of them, but I have to admit that you will always find store bought chili powder and curry powder in spice drawer, though in my defense, they are rarely used alone, and almost always fried when using to liven them up.
Don't get me wrong, I believe that American Chili Powder (the blend) and Curry Powder both have their uses and I use them quite often (of course not interchangeably!!! ).  But, especially with Chili Powder, here in the US, it's important to understand that when using it you are adding a whole bunch of other spices to whatever dish you are adding it to, also.  I still rarely make a pot of chili that doesn't contain, at least some amount of chili powder, even when I am using...
 Yes, it does seem counter intuitive that "chili powder" in the US would be a spice blend and not just dried powdered chili peppers, but what is sold in the US as "chili powder" is a blend like I described.  The really sad thing is, most people here probably don't even realize that it is a blend of spices not just ground up chili peppers.  They just throw it into anything "Mexican" without thinking, although I think that mindset is changing. As for what it is used for, it...
 Because in this day and age there is no excuse not to know that these bastardized foods are really American inventions (although made by those of ethnic descent, sometimes because they lacked ingredients found in their native lands and sometimes as a concession to American tastes) and the consequences of not knowing can not only make you look stupid but can help perpetuate the stereotype that Americans are culturally stupid, insensitive people.  Here's a great a example: ...
There is absolutely nothing wrong with loving these items, when prepared well. The only issue I have with them is people thinking that they are "authentic" ethnic foods when they are really Americanized zersions of ethnic dishes or concepts. Personally, I love General Tsos Chicken and Gyros. Fajitas Im not so fond of but thats just a personal thing with bell peppers. I dont care if they are authentic or not.
There's a great documentary on Netflix called "Searching for General Tso" about the American/Chinese dish called General Tso's Chicken as there really isn't an exact counterpart to it in China.  A fun documentary to watch.
 In the US, "chili powder" is almost always a spice blend, usually with ground chili peppers, black pepper, cumin, oregano, and sometimes a bit of garlic. Go to most any grocery store in the US, buy "Chili Powder" and this is what you would end up with.  If you want unadulterated ground chili then you would buy ground cayenne pepper (found in every grocery store).  If you wanted to find other chili peppers, in ground form you would need to look in ethnic stores, specialty...
Like what the others said, keep your head down, stay neutral and ride it out for a while.  But I wouldn't give it too long.  I'd see how it goes and if it doesn't get better in 6 months or so I'd consider looking for a new job.  I've seen these things turn around and I've seen these things get really toxic and stay that way for years.
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