Food Places Forms of Chipotle Peppers and Their Uses - Chipotle Peppers Chipotle Peppers take many forms, from chipotle pepper powder to chipotle peppers in adobo and each one can be used effectively in many dishes. Dried Chipotle Pepper Pods The standard way to find them, there are several varieties of chipotle peppers, each with their own nuances. In general they have a nice smokey flavor with medium heat (compared to some of the hotter peppers). Chipotle Peppers in Adobo These are chipotle peppers that have been stewed in a lightly seasoned liquid, normally a vinegar mixture. Chipotle Pepper Chili Powder One of the easiest ways to get the flavor of chipotle peppers is to use the powdered version. Chipotle Pepper Hot Sauce Another convenient way to get chipotle pepper flavor is through chipotle pepper hot sauces. Explore More About Chipotle Peppers with These Books The Pepper Pantry: Chipotles - 50 Great Recipies Crazy for Chipotle Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers Love Chile Peppers?
How To: Work with Canned Chipotle Peppers in Adobo Sauce Every time I write a post including canned chipotle peppers I think we should really have a resource post for those who aren’t familiar with them or might even be afraid to try something new. So here we go! What are they? Chipotles are small peppers (often jalapenos), usually 2-3 inches long that have been dried by a smoking process that gives them a dark color and a distinct smoky flavor. The canned variety we are talking about are canned in a red sauce that has a fantastic, smoky flavor as well. Where do I find them? Are they spicy? Is there an alternative? How do I handle them? Most recipes call for a very small amount and I feel like it’s a waste to buy an entire can. Me too! Line an ice cube tray with plastic wrap. I really like to have my sauce and my peppers separated because I have a lot of recipes where I just use the sauce, and others where I use the peppers, and some where I use both. I pulse it a few times until they’re very finely minced. Here’s some of our favorites!
Baked Breakfast Taquitos with Lime-Chipotle Dip Since our baked taquitos are one of the most popular recipes on our site, Kate suggested the brilliant idea of coming up with a breakfast version! I tinkered until I came up with something delicious and might I say, these are divine. They’re also great make-ahead food and they’re freezer friendly so check out the end of the post for those details. This recipe starts out with super creamy scrambled eggs. Add some seasonings and then gently fold the eggs in your hot skillet to scramble them. Remove them from the heat and add pepperjack cheese, diced roasted red bell peppers, sliced green onions, and cilantro. Gently fold the egg mixture together and douse it with a little hot sauce Place egg mixture on soft flour tortillas. Roll them up, brush with a little oil and bake in the oven to perfection. While the taquitos are baking you can whip up your dipping sauce. Put it all together and you’ve got a killer brunch, breakfast, or dinner! 16 6″ flour tortillas cooking spray or olive oil
Chipotle Chocolate Chili Okay, for any of you who have been reading for awhile, you’ll know that I have uber-picky eaters at my house, namely my husband and my son. So imagine my surprise when I made this chili for the first time last year and both of them ate it up. Willingly. And then they had more. And then my husband told me that this was THE chili recipe he’d been longing for the whole time we’d been married. So imagine his surprise when I told him that this was no ordinary chili–there’s a rather unusual ingredient that you’d think would be gross, but it adds a depth and complexity to the flavor of the chili that makes it taste as though it’s been simmering all day. The bones of this recipe come from Cooking Light. I’m betting there are some chili cook offs in your future, so give this twist on an old classic a shot! Chipotle Chocolate Chili 1 lb. lean ground turkey 1 large onion, chopped 1 red bell pepper, minced 2-3 cloves garlic, minced 2 15-oz. cans diced tomatoes 1 15-oz. can beef broth 3 Tbsp. brown sugar
Welcome to Victory Seeds - Rare, Open-pollinated & Heirloom Garden Seeds Rawfully Organic Co-op Urban farming guys Milan's Vertical Forest Wednesday, 12 October 2011 GreenMuze Staff Milan’s Vertical Forest from Stefan Boeri Architects. The Bosco Verticale (Vertical Forest) will be the greenest building in Milan when completed, which is one of Europe’s most polluted cities. Designed by Stefan Boeri Architects, as part of their BioMilano vision to incorporate 60 abandoned farms into a greenbelt surrounding the city. Each apartment balcony will have trees (900 plantings are planned for the two buildings) that will provide shade in the summer and drop their leaves in winter to allow in winter sunlight. Visit: Via Inhabitat
Wilson Solar Grill Stores the Sun's Energy For Nighttime Grilling Many of us will be firing up our grills this weekend for some well-deserved barbecue time. After all, barbecuing is one of America’s greatest pastimes, but it certainly isn’t one of our most environmentally friendly. Whether you prefer charcoal, wood chips or propane, grilling releases emissions and contributes to poor air quality. Up until now, solar powered grilling has required, as you might expect, the sun, which means traditional fuel-fired grills are required after sunset. But new solar technology developed by MIT professor David Wilson could bring a nighttime solar-powered grill to the market very soon; an invention also of great benefit to those in developing nations who rely on wood to cook all their food. Wilson’s technology harnesses the sun and stores latent heat to allow cooking times for up to an amazing twenty five hours at temperatures above 450 degrees Fahrenheit. A group of MIT students are working with the technology to develop a prototype solar grill. Via Treehugger
Tech Talk - Tensions Over Oil in the South China Sea Posted by Heading Out on August 12, 2012 - 4:39am Topic: Supply/Production Tags: brunei, china, malaysia, oil reserves, oil rig, paracel islands, philippines, south china sea, spratly islands, taiwan, thailand, vietnam [list all tags] In the introductory remarks to these posts on Chinese energy supplies and usage, I mentioned that one of the concerns beginning to be evident lies in disputes over the ownership of some of the oilfields offshore. Disputes over ownership have been continuing for some time, and this week was no exception, with Chinese moves to create a new city, Sansha, on Woody Island and thereby strengthen their claim to the region. Woody Island, or Yongsing, lies in the Paracel chain of islands in the South China Sea. (The post has been slightly modified to recognize the speculative nature of the overall resource available.) Figure 1. Figure 2. Figure 3. In 1988, the Chinese and Vietnamese navies exchanged shots at Johnson reef (video here) with Vietnam losing three ships.
Flying the F-35 is ‘Magic,’ Pilots Say FARNBOROUGH, England — When’s the last time you heard a fighter pilot shrug, look down and say, “Eh, my airplane sucks.” Or as one might say here, “Blimey, me jet is roobish!” So all other things being equal, it wasn’t surprising that three experienced aviators convened by defense behemoth Lockheed Martin raved about its F-35 Lightning II, but their descriptions about operating it were nonetheless interesting. In the small world of fast-jet drivers, the number of F-35 pilots is minuscule. Lockheed’s chief test pilot, Alan Norman, said he was amazed how “easy” it was to learn to fly and master the F-35. The Marine Corps’ top F-35 trainer, Col. Wilson described how much work it took monitoring the Harrier’s controls, controlling its power, and generally trying to put the airplane where he wanted as he hovered and landed. “You think, ‘what’s the pilot doing?’”