Quoting Michael Loo to Jim Weller <=-
Title: Grilled Turkish-Style Chicken Wings
1 c Turkish hot pepper paste
1 TB pomegranate molasses
2 ts isot pepper
be easier just to combine / OJ concentrate / and ancho powder
And actually necessary where I live and shop.
Urfa biber is technically a red pepper
"Technically a red pepper"?
I guess because it's purplish-black when dried and not every
Wikipedia contributor is a rocket surgeon.
Speaking of chilies, you mentioned Ahogada a while back; that's one
of the things I looked up recently ...
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Title: About Ahogada Sauce For Mexican Drowned Sandwiches
Categories: Mexican, Sauces, Sandwiches
Servings: 4
ahogada sauce
In Spanish, "ahogada" means "drowned", "drenched" or "drunk".
Culinarily it refers to a super-spicy, tawny-red sauce that gets
poured over Mexican-style chopped, sliced or shredded, beef, pork,
chicken or shrimp "tortas" ("sandwiches"). The working-mans-lunch
is served on a semi-firm bolillo roll, in a bowl, "bien ahogada",
"well drowned" (immersed end-to-end). It has the reputation of
curing the common cold or a bad hangover, and, is believed to be a
way to sweat-out an infection too. For those who can't handle the
heat, the sandwich can be ordered "media" ("medium"), with a higher
ratio of tomato sauce added to tame the peppery sauce.
The drowned sandwich (ahogada torta) was invented in Guadalajara in
the early 1900's. It was literally a mistake, a "slip-of-the-hand",
so to speak. Don Ignacio "Nacho" Saldana, was a thirty year old who
just started working for one of the city's largest vendors, Luis De
La Torre, at his central plaza location, which was managed by De La
Torre's father. As per Saldana, a customer requested extra sauce on
his pork sandwich, and, senior De La Torre accidentally dropped the
sandwich in the container. "It's drowned", the customer cried, but,
after eating it and declaring how good it was, the son began selling
torta ahogadas in all of his eateries. Saldana eventually saved
enough money to open his own restaurant at the corner of Madero and
Indepence Streets, where, now, five decades later and well into his
80's, he's still selling the iconic sandwiches.
By simple word-of-mouth this humble, mess-of-a-pork and
lightly grilled or raw onion sandwich quickly grew in popularity.
Before long, vendors all across the city were touting their
versions, by tweaking recipes for the marinade and/or the sauce just
enough to call them their own. Variations on the presentation
followed, with some serving the sauce in a bowl to the side, while
others began slathering the roll with condiments like refried beans
or guacamole prior to drowning. Still others, they took it one step
further, by offering marinated beef, chicken or shrimp options as a
substitute for pork.
From: Www.Bitchinfrommelanieskitchen.Co
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Cheers
Jim
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