tag:blogger.com,1999:blog-2709955682732829877.post8251449369233890935..comments2024-01-05T03:04:58.941-08:00Comments on Bon Appétempt: Third Time's a Dud: Tortilla Soup with Pasilla Chilies, Fresh Cheese, and AvocadoAmelia Morrishttp://www.blogger.com/profile/09374986152389436014noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2709955682732829877.post-70074076615430586932010-05-25T10:01:56.451-07:002010-05-25T10:01:56.451-07:00that looks INCREDIBLE!!that looks INCREDIBLE!!Iva Messyhttps://www.blogger.com/profile/10569911896394751235noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-52448816655033536042010-05-20T15:42:11.817-07:002010-05-20T15:42:11.817-07:00Thanks, Matt.
We use a Lumix LX3. It's the bes...Thanks, Matt.<br />We use a Lumix LX3. It's the best camera ever and ALMOST looks as cool as the Leica version. Def. recommend.Amelia Morrishttps://www.blogger.com/profile/09374986152389436014noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-67880983587864464882010-05-20T08:02:45.148-07:002010-05-20T08:02:45.148-07:00Love the blog. I have had the same trouble with m...Love the blog. I have had the same trouble with making chilli. I swear I use the same ingredients and the same techniques but some times it comes out amazing and other times it is just average.<br /><br />Also, what camera do you use for your pictures? I am starting my blog and I love your pics.<br /><br />Thanks.Matthttps://www.blogger.com/profile/16036587708222730156noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-64456460504517512442010-05-18T18:36:46.147-07:002010-05-18T18:36:46.147-07:00I love that Bayless wrote back to you.
He was my m...I love that Bayless wrote back to you.<br />He was my most fave on Top Chef Masters.<br /><br />http://ladulcivida.blogspot.com/dulcihttps://www.blogger.com/profile/05134701751247349452noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-40152191580171705382010-05-18T11:44:39.594-07:002010-05-18T11:44:39.594-07:00ha. go theta indeed....ha. go theta indeed....Rachelhttps://www.blogger.com/profile/03636319645503332285noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-42951532734645739352010-05-17T16:51:34.729-07:002010-05-17T16:51:34.729-07:00Thanks, Rachel (go theta?)! Bayless clearly specif...Thanks, Rachel (go theta?)! Bayless clearly specifies dried and even adds the description (negro) which would have been WAY helpful in the Slow Food's version, which, I don't know if I mentioned is based off a Bayless recipe! it's all coming full circle?Amelia Morrishttps://www.blogger.com/profile/09374986152389436014noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-12656046952914948332010-05-17T15:57:43.959-07:002010-05-17T15:57:43.959-07:00Ok. I think I'm wrong about the rehydrating. ...Ok. I think I'm wrong about the rehydrating. Rick Bayless' version http://www.rickbayless.com/recipe/view?recipeID=51 says nothing of rehydrating. But maybe we've solved the mystery of dried vs fresh? He uses dried pasilla chiles... and you can't argue with Rick Bayless when it comes to Mexican food, right?Rachelhttps://www.blogger.com/profile/03636319645503332285noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-38719166737725833412010-05-17T13:22:43.442-07:002010-05-17T13:22:43.442-07:00i also immediately pictured a fresh poblano when i...i also immediately pictured a fresh poblano when i read 'pasilla'. i guess i was WRONG.<br /><br />ps - i highly recommend toasting your own tortillas and then slicing them with a pizza cutter to get the right texture and shape, a la the first pic.sarahttps://www.blogger.com/profile/14023957943480307328noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-82790286523044903692010-05-17T13:03:43.692-07:002010-05-17T13:03:43.692-07:00Rachel & Mary Anne: thank you sooo much for yo...Rachel & Mary Anne: thank you sooo much for your pasilla input. I want to conquer this recipe and this pepper once and for all!Amelia Morrishttps://www.blogger.com/profile/09374986152389436014noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-13268256053970972992010-05-17T11:42:36.316-07:002010-05-17T11:42:36.316-07:00In my opinion yhe soup wasn't that bad the sec...In my opinion yhe soup wasn't that bad the second and third time, it was just really really good the first time. Also, we started with fresh green pasillas in place of the poblanos for the pork chop and stuffed pepper attempt and they were awesome... I think Rachel might be right and we botched the cooking of the dried peppers. What up wit dat?<br />MattAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-59477845201625289482010-05-17T11:07:06.969-07:002010-05-17T11:07:06.969-07:00What up wit dat??
I couldn't help but observe...What up wit dat??<br /><br />I couldn't help but observe that the fresh peppers you used were green, but the dried pasillas were red? Or is that just an illusion?<br /><br />I made something with dried pasillas once that was a total fail! I tried to make salsa with them, because the best salsa I've ever eaten (at a restaurant in Chicago) is made with pasillas.<br /><br />What up wit dat?Mary Annehttps://www.blogger.com/profile/02465919515883858255noreply@blogger.comtag:blogger.com,1999:blog-2709955682732829877.post-17965771369336784832010-05-17T09:11:12.453-07:002010-05-17T09:11:12.453-07:00I think pasillas are dried, but I don't know f...I think pasillas are dried, but I don't know for sure.... I would think maybe you'd have to rehydrate them (in hot water for about 10-15 min), but there's no mention of that. They are generally a standard base for red chile sauce and you definitely used dried and rehydrate for that....Rachelhttps://www.blogger.com/profile/03636319645503332285noreply@blogger.com