DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jan 10, 2010 18:13:21 GMT -6
What Brand of Chili Powder do you prefer? Do you use different brands for different dishes? Do you make your own or use someone else's homemade? This is Chili Powder using weather...
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Post by ~WineMe~DineMe~69 on Jan 10, 2010 18:37:04 GMT -6
i always use McCormicks~
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Post by humbug on Jan 10, 2010 18:39:54 GMT -6
I had to go look, but that's what I have too.
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Post by ~WineMe~DineMe~69 on Jan 10, 2010 18:56:17 GMT -6
but sometimes i get the store brand to and it's not really that bad either~
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Post by Sílený Jízda on Jan 10, 2010 21:48:52 GMT -6
Carrol Shelby. Used to come in a small brown paper bag. Now he's using small brown box's.
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Post by stargazer on Jan 10, 2010 23:01:10 GMT -6
I always use Gephardt's chili powder. It was the brand my parents would only buy, too.
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jan 13, 2010 16:18:56 GMT -6
Was going to get some Gebhardts, but it was FOUR FREEKING DOLLARS!.. Got McCormick for 3.09.. still too dam high!
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speaksfree
Founding Member
Love, Teach and Learn[F4:852684796&]
Posts: 1,619
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Post by speaksfree on Jan 14, 2010 0:42:58 GMT -6
We used to use the Fiesta brand .. the one that makes the Fajita seasoning that we love .. HEB sells it next to the "ethnic" seasonings .. in a white bottle .. pretty cheap .. until a friend sent us a HUGE bag of stuff from Arizona ... it is amazing .. We are waiting on an email from the people to see if we can order more .. when we get it .. I will be happy to pass it on because it is very cheap and it is super good.
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jan 25, 2010 7:34:41 GMT -6
Now I remember, I used to use only MEXENE, but for some weird reason stopped buying it in the 80's... went to Gebhardts and here lately Fiesta and McCormicks.. I started using Mexene from the recommendations of a winner in a cooking contest on his homemade chili.. he said NO other brand but Mexene, and I switched from the generic brands I was using...
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Post by Sílený Jízda on Jan 25, 2010 10:20:51 GMT -6
We 'imported' some brisket rub, fajita seasoning, and a few other items you just can't get up here. Our Mexican population is so low that there just isn't a demand for most of it. lol
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Jan 25, 2010 14:19:38 GMT -6
ok.. here's a bunch of stuff I didn't even know.. D.C. Pendery a Ft Worth Grocer and William Gebhardt from New Braunfels were both Texans! READ ON... --------------------------------------------------------------- The first commercial blends of chili powder in the U.S. were created in the 1890s by D.C. Pendery and William Gebhardt for precisely this dish.[3] en.wikipedia.org/wiki/Chili_powderProduct Description Originally published in 1908 by the Gebhardt Chili Powder Company, this cookbook collected for the first time in the U.S. recipes that went on to define Mexican food for generations. It includes mouthwatering preparations for chicken, cheese, egg, fish, game and oysters as well as chilis, enchiladas, tamales, envueltos and more. The Gebhardt Chili Powder Company was founded in 1896 in San Antonio, Texas by Willie Gebhardt. It is now a part of Conagra, Inc. From the Back Cover The Gebhardt Chili Powder Company was founded by William Gebhardt, a German, who migrated about 1885 to New Braunfels, Texas. Gebhardt opened a cafe, which served chilis imported from Mexico. To preserve them, he dried and crushed them into powder. He began bottling his powder, and in 1890, he opened a factory to San Antonio. Six years later he trademarked the name "Gebhardt's Eagle Brand Chili Powder." The powder became an important ingredient to such an extent that recipes in Texas cookbooks specifically recommended its use. When Gebhardt began marketing chili powder to a wider audience beyond Texas, he ran into a very serious problem-consumers not familiar with Tex-Mex cookery had little idea what to do with it. To help cooks understand Tex-Mex cookery, Gebhardt produced a small 32-page cookery pamphlet. This cookbooklet was originally published about 1908. As such, it was the first English-language booklet published in the United States that focused on Mexican-American cookery. It proved so successful that new editions of it were regularly published through the 1950s. In 1911, Gebhardt sold his company to his brothers-in-law, who expanded their product line to include beans and tamales. During the 1920s, they introduced to the tourist trade Gebhardt's Original Mexican Dinner Package, consisting of cans of chili con carne, Mexican Style Beans, shuck-wrapped Tamales, Deviled Chili Meat, and a bottle of Chili Powder-all for one dollar. By the 1930s, Gebhardt products were sold throughout the United States and Mexico. The company survived until 1960 when it was purchased by Beatrice Foods, which in turn was acquired by ConAgra in 1990 www.amazon.com/Mexican-Cooking-Gebhardt-Powder-Company/dp/155709473XPendery’s World of Chiles & Spices has been in business in Fort Worth since 1870. Founded by DeWitt Clinton Pendery, who arrived via stagecoach from Cincinnati, it is said that the tall silk hat he was wearing (which became the company’s logo) was shot off his head when he first stepped off the coach. D.C. Pendery joined the existing family business in Fort Worth, but he was fascinated by regional Texas seasonings. He developed a blend of chiles, oregano, cumin and other spices called Chiltomaline, which he advertised on circulars on the stage line. From that grew the spice shop we know today. Located for years on Belknap Street in downtown Fort Worth, Pendery’s is now perched on the edge of Fairmount in a century-old building on 8th Avenue, across from All Saints Hospital. Pendery’s carries unique chili powder blends and rubs, from mild to explosive, some of which include exotic touches like orange and lavender. Their selection includes traditional ethnic spice blends like Chinese five spice, curry blends, garam masala, tandoori and jerk seasonings. Pendery’s also sells spices, both for cooking and for making sachets and the like. The selection of individual spices, chiles and salts from around the world are perfect for those who prefer to make their own blends, as well as a selection of mortar and pestle sets, infusion bags, jars and more. Pendery’s also sells supplies for making your own sausage, jerky and dried fruit. One of the most fun things to do when visiting the shop is read the hot sauce bottles that feature names like Colon Cleaner, Sphincter Shrinker, Smack My A** and Call Me Sally, and many that will take this article into adult content. Like an old mercantile, Pendery’s also sells jams, jellies, kitchen accoutrements and textiles, and decorous items like novelty patio lights in the shapes of chili peppers, shotgun shells and fish. They have a selection of cookbooks for just about every cooking activity imaginable. Some of the antiques used for display in their shop are also for sale. For more information: Pendery’s World of Chiles & Spices 1407 8th Avenue Fort Worth, Texas 76104 817.924.3434 www.examiner.com/x-11174-Fort-Worth-Food-Examiner~y2009m7d8-Penderys-World-of-Chiles--Spices-thats-hot
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Post by ~WineMe~DineMe~69 on Jan 26, 2010 19:08:24 GMT -6
pretty cool there DD~
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