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.

One should be able to circumlocute when the mot juste isn't
handy or doesn't exist in your language.

A big chunk of mastering the art of cooking is to know what
to substitute and what not to substitute. Aleppo peppers
will for the time being have to be substituted for (I'd
guess toasted hot paprika and a touch of citric acid), because
of the continuing strife in the areas where that variety is
grown. Of course, that didn't stop the winemakers of Lebanon.

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.

I'd put forth that most peppers are red peppers. Most peppers
are also green peppers. Many if not most peppers when dried
fully ripe with heat will be purplish-black.

Speaking of chilies, you mentioned Ahogada a while back; that's one
of the things I looked up recently ...

Solid soaked in or floating in liquid is a pretty common conceit.
The southerners have smothered, the French have swimming and
floating as well as drowned (a la nage, flottante, noye).

Title: About Ahogada Sauce For Mexican Drowned Sandwiches
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 sauce really isn't that spicy; on the other hand, real Mexico
Mexicans do admittedly have much more in the way of hot tooths than
Europeans, who are so far as I can tell all amazing pepper wusses.

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

That's within a Dwight Evans's stone's throw from where I first had it.

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.

The same story is told about the French dip, said to have been
similarly discovered/invented in Los Angeles.

From: Www.Bitchinfrommelanieskitchen.Co(m)

An interesting but I thought too self-puffing site.

Affogato
categories: Italian, dessert, coffee, drowned
servings: 1

1 scoop vanilla or hazelnut gelato
1/4 c hot espresso
1/4 c hazelnut liqueur, optional

Scoop the gelato into a serving bowl, glass, or coffee cup.

Stir the hot espresso and hazelnut liqueur (if using)
together, then pour the mixture over the gelato.

Serve immediately.

eataly.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)