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Old 08-16-2008, 03:16 PM   #197
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I always thought it was spelled CHILLY. Being that neither one of us can cook, we better bring the napkins of something else pre-prepared by someone else.

Brian
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Old 08-16-2008, 03:25 PM   #198
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Chilly

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Originally Posted by moosetags View Post
I always thought it was spelled CHILLY. Being that neither one of us can cook, we better bring the napkins of something else pre-prepared by someone else.

Brian
No - no Chilly is the responses I get when I come up with these half baked posts
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Old 08-16-2008, 03:31 PM   #199
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I thought Chile was a South American Country. My entry will be Chili Verdes con Carne de cerdo and yes it will have beans.. I did look chile up in Webster and they indicate it refers to sodium nitrate, a chemical sometimes sprinkled on the food of servicemen stationed overseas.

Oh Kevbo - where are you when I need you?
no... no... no.... no.... no...
... ... .... .... ...

Go here...
Northern New Mexico : In Depth : Cuisine | Frommers.com

Scroll down to the paragraph that starts with...

"You Say Chili, We Say Chile -- You'll never see "chili" on a menu in New Mexico. New Mexicans are adamant that chile, the Spanish spelling of the word, is the only way to spell it -- no matter what your dictionary might say."

... and read all of the passage. You'll even see that the "e" spelling has even been entered into the congressional record.

so.... since I see lots of Spanish words in the title of your recipe you should use the Spanish spelling of chile - or - Chile Verdes con Carne de cerdo (by the way, it sounds delicious - I can't wait to try it!

I think our entry may be a classic New Mexican Green Chile Stew
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Old 08-16-2008, 03:55 PM   #200
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Ok - what ya think about this

All About New Mexico Search site for:
Chile Pepper Info, Products, & Recipes

--------------------------------------------------------------------------------
Activities | Attractions | Chile Info & Recipes | Food & Dining | Cities/Counties | Commercial Products | Events | General Info | Government | History/Archeology/Genealogy | Libraries | Maps | Medical | Miscellaneous | Museums | Newspapers/Mags/TV/Radio | Nonprofits/Groups | Pictures/Travelogues | Research Centers | Schools/Universities | Weather | Site Index | About Site

--------------------------------------------------------------------------------
On this page:
Chile, Food of the Gods: About Chile - Books About Chile - Pictures of Chile - How To Prepare and Cook Chile - How To Grow Chile - Chile Events in New Mexico - Chile-Head Sites - Chile and Chile Products For Sale - Chile Seeds and Plants For Sale - New Mexican Cuisine, Cookbooks, & Recipes: About the Cuisine - Chile Cookbooks - Chile Recipes - Recipes for the other kind of chili

Chile, Food of the Gods
About chile: What's the big deal?
Chile is a term which usually refers to any of hundreds of chile peppers used in cuisines across the world to flavor and spice food. In New Mexico, however, chile means much more than that. Chile is the state's largest agricultural crop, but more than that, across the state of New Mexico chile is consumed at every meal, is celebrated in songs and at festivals, and is the subject of the Official New Mexico State Question, "Red or green?", estimated to be uttered between 175,000 to 200,000 times a day in New Mexico. The question refers to the color of chile you want on your food. (If you can't decide, say "Christmas" and you'll get both red and green on the same plate.)
All about chiles - A great introduction to "our favorite little pods": what they are, what they're used for, and a brief history of their introduction and development into a major agricultural industry in New Mexico. "Chile has long been used in folk medicine and lately, as well as heat and flavor, itís been found to pack an antibacterial punch. Youíll find the pepper pods in mayonnaise, lozenges, liniments and pepper sprays. Loaded with nutrients including calcium, iron and vitamins A and C, chile also is used to relieve headaches and decorate homes with ristras. Itís even been known to provide a color boost to fading flamingos."
An introduction to chiles - Addresses why people eat food that hurts, whether it's spelled "chile" or "chili", and other important issues.
All about chiles - Chile anatomy, types, pungency, diseases, nutritional value, glossary, production statistics, and growing tips from the Chile Pepper Institute.
Another introduction to chiles - Addresses the difference between red and green chile, the difference between 'chile' and chili', explains how to roast green chiles and rehydrate red chiles, and other chile facts.
A Chili, is a Chili, is a Chili, or is it? - Why chiles are called peppers (and why Native Americans are called Indians)
Chile peppers fire up New Mexico cuisine - "The cuisine of New Mexico represents a diverse blend of Pueblo, Spanish Colonial, and Mexican and American frontier cooking."
The legacy of chile according to New Mexico's chief chilehead - by Dave DeWitt. History of chile and chile growing in New Mexico.
Chile-rich New Mexico - by D'Lyn Ford. "Whether it's grown for fresh market sales or processing, chile brings big bucks to New Mexico's economy."
Peppers under pressure: Preserving the business of red and green - by D'Lyn Ford. "After 400 years, chile's status as signature crop of New Mexico is well preserved in memories and freezers throughout the state. But the $250 million pepper processing industry that has emerged over the last 30 years faces intense international competition and weather, disease, and insect problems. Every segment of the industry - from red and green chile to cayenne and jalapeŮo production - is under pressure."
Which is hotter, red or green? - As this page explains, "A general rule of thumb to use is that red is usually milder while green is usually hotter. This is not always true, though, so you should always ask the server. The real truth is that red is more consistent in "hotness" while green can vary significantly."
Chile pungency - What causes peppers to be hot, how hotness is measured, and a chart showing the heat values of most common chile peppers. "The most common way to test chile pungency is to taste the pod. This method, although quick and cost-effective, may leave the tester in some pain. There are two other ways of testing pungency as well, the Scoville organoleptic test and high performance liquid chromatography."
Revised Chile Heat Scale - by Dave DeWitt. "Improving technology and more selective breeding has changed the standard heat levels for some chiles. Here is the most up-to-date chart, compiled by the pioneering experts in the Fiery Foods Industry."
The Question of Chile Addiction - by Kellye Hunter and Dave DeWitt. "What is it about chiles that makes us continue to want more of them? Is it really possible to get addicted to chile?"
Burning in the Mouth, Fire in the Belly: Why Some Like It Hotter Than Others - by Dave DeWitt. The chemical basis of why chile tastes hot, and a great section on how to make it stop hurting and wash the heat away.
Pepper Profiles - From the Mo Hotta, Mo Betta site, detailed profiles of over a dozen peppers including pictures, vital statistics, and interesting info about each kind.
Pepper Profile: New Mexican Varieties - by Dave DeWitt. History, botanical information, and recipes featuring New Mexico's favorite food. "The intense use of chiles as a food rather than just as a spice or condiment is what differentiates New Mexican cuisine from that of Texas or Arizona. In neighboring states, chile powders are used as a seasoning for beef or chicken broth-based "chili gravies," which are thickened with flour or cornstarch before they are added to, say, enchiladas. In New Mexico, the sauces are made from pure chiles and are thickened by reducing the crushed or pureed pods." (Fiery-Foods.com)
More Pepper Profiles - In-depth description and and history of a different type of chile each month. Includes recipes. (Fiery-Foods.com)
Read testimonials about the lengths people will go to get green chile after they move away from New Mexico. (click on "Testimonials" in the green navigation bar at the top.)
A guide to Southern New Mexico chile - by Sunny Conley. "Welcome to Southern New Mexico! You have ventured upon the hottest spot in the U.S.A. Iím not talkiní solar heat. Iím talkiní chile fire."
Bush Medicine: Folk Cures with Chile Peppers - by Dave DeWitt. A quite thorough study of chile pepper folk cures used in various cultures.
Chile Legend & Lore - by Dave DeWitt. "The ritual uses of chiles range from the innocuous to the murderous, but the fiery pods are always powerful."
The Chile Way to Burn Fat and Boost Metabolism. - From the "Too good to be true" department: How a chile-peppered diet can help burn fat and control cholesterol. "Chile in the diet can enhance the means by which cholesterol and fats are processed. Studies have found that capsaicin works in two ways to reduce cholesterol levels: it decreases cholesterol absorption by the body so that more is excreted in the feces; and it increases the enzymes responsible for fat metabolism in the liver, so that more triglycerides, the hard insoluble fat, are secreted by the liver rather than accumulated in the body."
Chile Knights: Chile Lore, Tales & Tidbits "A weekly column that appears online as well as in the Las Cruces Sun-News in Las Cruces, New Mexico, a chile-fertile valley shadowed by the majestic Organ Mountains." Nice articles that almost always include a recipe or two.
The Chile Pepper Institute - For more than a century, New Mexico State Universityís College of Agriculture and Home Economics has been breeding new and improved varieties of chile and aiding the stateís farmers in developing the commercial chile industry. The Chile Pepper Institute is a clearinghouse of chile research and information, including access to research publications about how to grow and harvest chile, a searchable database of 7,000 citations, and a chile disease diagnostic center.
The Chile Pepper Institute, NMSU's little hot spot for chile information - by Natalie Johnson. "Despite cramped quarters and a small staff, this nonprofit organization feeds the world's need for the most up-to-date scientific information about chile."
Name a new chile variety - "A charitable gift to the Chile Pepper Institute at New Mexico State University can make you one of the fortunate few who name a new chile variety*. *The only stipulation is that the name must be approved by the Dean of NMSUís College of Agriculture and Home Economics."
Not-so-hot chile - A story about chile breeder Paul Bosland's spiceless jalapeŮo.
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Old 08-16-2008, 04:13 PM   #201
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Pop Rivet, you're too much! I'm sitting here with my sides aching from laughing! However, now you got the idea!
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Old 08-16-2008, 04:32 PM   #202
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Devastated

I'm devastated. While you have been laughing, I have been researching. The most trusted cookbook in the world is the Joy of Cooking by the late ( probably from clogged arteries ) Irma S. Rombauer, uses chili

McCormick spices uses the word chili.

And I will always use the word Chili - except when I cross the boarder into New Mexico. Then, and then only, I will use the word chile.

Now, I'm exhausted and am going to mix up some margretias. I shall then dream about New Mexico, the balloon fiesta, Chile and - and

Ha! my spell checker rejected chile - I'm a poor loser.
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Old 08-16-2008, 04:41 PM   #203
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Originally Posted by Pop Rivet View Post
I'm devastated. While you have been laughing, I have been researching. The most trusted cookbook in the world is the Joy of Cooking by the late ( probably from clogged arteries ) Irma S. Rombauer, uses chili

McCormick spices uses the word chili.

And I will always use the word Chili - except when I cross the boarder into New Mexico. Then, and then only, I will use the word chile.

Now, I'm exhausted and am going to mix up some margretias. I shall then dream about New Mexico, the balloon fiesta, Chile and - and

Ha! my spell checker rejected chile - I'm a poor loser.
LOL... But the Joy of Cooking wasn't published in New Mexico and the McCormick spice company is in Baltimore.

I mean... what do they know?

We're looking forward to the rally. Something tells me it will be a lot of fun.
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Old 08-16-2008, 04:50 PM   #204
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The cook off could be an event for Friday night. Saturday will be the traditional pot luck and who knows what Sunday will bring. Last year we went out for dinner on Sunday because you know who had a birthday.

As long as we do not get to much chili, we should be fine. After the contest we could have a dump like they do at the RMVAC.

If you don't enter the cook off, you can be a judge.

Count me in for the cook off.
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Old 08-16-2008, 04:51 PM   #205
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Thumbs up Spectacular

I can only say that this event shared with this special group of Airstream people is spectacular.
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Old 08-16-2008, 05:06 PM   #206
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Count us in too.

Should there be a limit to the number of entries? I suppose if everyone entered we'd end up with enough chile to feed us all for a month!
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Old 08-16-2008, 05:40 PM   #207
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Chili in the morning, chili in the evening, chili, oops. chile in the night time too
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Old 08-16-2008, 07:45 PM   #208
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dinner options

Not to detract from the Chile discussion, but an option on Friday and Saturday night and I think Sunday day, is the Greek Festival at the Orthodox Church east of downtown in the Huning Highland Neighborhood. It is really quite fun with good Greek food, dancing, baklava and other desserts. Just a tradition like balloon fiesta that first weekend in October.
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Old 08-16-2008, 07:52 PM   #209
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Greek festival

Some days I feel like a Greek God - Other days I feel like a --- Damned Greek

I like almost anything with lots of garlic and olive oil - Grape leaves stuffed with goat can't be bad.
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Old 08-16-2008, 11:17 PM   #210
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The cook off could be an event for Friday night. Saturday will be the traditional pot luck and who knows what Sunday will bring. Last year we went out for dinner on Sunday because you know who had a birthday.

As long as we do not get to much chili, we should be fine. After the contest we could have a dump like they do at the RMVAC.

If you don't enter the cook off, you can be a judge.

Count me in for the cook off.
Well, Sunday is open for an event as 'you know who's' birthday falls outside of our time at the Fiesta this year.

Put me down for a judge spot for the chile cook-off, as I am tentatively scheduled to be working the Fiesta's RV parks, will be solo this year (Cindy spent her vacation days in Oregon this year), and will probably be gone most of the days....but ready for the Margi ball at night!
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