D'allasandro Chili Powder Pasilla Negro #4989448 Now In Stock

At US Foodservice San Francisco Packed 6/18 oz containers per case

The Pasilla (Pa-see-ya) Negro (Capsicum Annuum) is an elongated, flat chile, measuring 6 inches long and 1 1/2 inches wide. The Pasilla's wrinkled body curves into an arc. The color of this pepper is dark purple-black; similar to the color of an Eggplant or a Raisin. This thin fleshed chile has a berry flavor with herbaceous tones. The word Pasilla comes from the word PASA which means little black raisin. Pasilla Negros, combined with the Ancho and Guajillo, form the holy trinity of chiles used to prepare the traditional mole sauces. This is a medium hot chile, on the heat scale this chile is a 3-5.Scoville heat units 1,000-2,000.

Product Info:
The Pasilla Negro (Pa - see - ya) (Nay-grow) (Capsicum AnnuumCap) powder (40 mesh) is made from grinding whole Pasilla Negros, seeds and pod both. Pasilla Powder is 100 pure to provide an authentic flavor. The color is a dark, purplish-black, similar to the color of an eggplant or raisin. This thin fleshed chile has a berry flavor with herbaceous tones. The word Pasilla comes from the word pasa which means little black raisin. Pasilla Negros combined with the Ancho and Guajillo form the Holy Trinity of chiles used to prepare the traditional mole sauces. This is a medium hot chile, 3 to 5 on the heat scale.Scoville units are approx. 1,000-2,000. It has a rich, hot flavor and is somewhat more piquant than the ancho chili and milder than the guajillo chili.

Suggested Use:
Pasilla Negro Powder gives a bit of heat to sauces, salsa, stews and soups Use in Mexican dishes like Tacos and Enchiladas or just sprinkled over fish or poultry before baking.

Ingredients:
Dried Pasilla Negro Chiles.

Basic Preparations:
CHILE POWDERS REQUIRE NO PREPARATION. ADD DIRECTLY TO RECIPES WHEN A BOOST OF FLAVOR AND HEAT ARE DESIRED.

Now in Stock At US Foodservice San Francisco Giusto's White Cornmeal USPN # 6738553

Yellow cornmeal is made from yellow corn and it contains beta carotene (also known as vitamin A), which is where it gets its color. It tastes stronger, a little richer, and, well, cornier than white cornmeal. White cornmeal, as you can guess, is made from white corn and its flavor's a little more delicate.

So if you are looking for an ingredient with a stronger corn flavor, buy yellow cornmeal. Conversely if you want other flavors to stand out, yet still have the grainy cornmeal texture look at the Giusto's White Cornmeal.

Brian's Onion Straws

Onion Straws are a great snack that gives you reason to drink one more beer...when prepared properly. They are a great topper as well as a side dish.

1 large sweet onion
2 cups buttermilk
2 cups flour
1 tablespoon salt
Ground Black pepper to taste
1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Toss a handful of onions in the flour mixture until well coated then shake off excess.
Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.

No time for all this prep nonsense? Check out the breaded onion tanglers from Moores. Packed in a 6/2 lb package, these are sliced 1/8" thick breaded and flash frozen. For your convienance you go to the frezer and get the box, pull out a heaping 1/4 portion for a burger topping or side dish and your plate cost only increases by .70 cents, but your percieved value increases exponentially!

Mike Hale and Melissa Snyder just reviewed the London Bridge in the Herald and one comment that came up from both concerned the onion straws.

When Bullwackers owner John Eales bought London Bridge Pub last year, he showcased "Olde London Fish & Chips" on his new menu (several other Bullwacker's stalwarts made their way onto LBP's bill of fare).

Eales sank a small fortune into the beleaguered pub next to the harbor on Municipal Wharf No. 2. He expanded the downstairs restaurant into a former retail space next door, lightened and brightened the décor, junked the dusty brick-a-brac and added two glass-walled, heated patios to provide stellar, wind-braced views of boats bobbing in the harbor or Del Monte Beach.

The menu received an overhaul as well. The beer-battered,

Icelandic cod fish and thick-cut chips (what Americans call steak fries) are a pub staple (along with cottage pie, bangers and mash, and pasties), but look for entrees such as pan-seared sand dabs, New York Steak, black and blue salad and sweet and spicy pulled pork to help round out the experience.

Nine flatscreens grace the walls in the two dining rooms, and a high-tech draft beer system made in Belgium helps keep 13 flowing brews fresh and cold. The full bar also pours from a modest, locally slanted wine list. The adult set can enjoy live music on Friday and Saturday, along with Trivia Night on Tuesdays.

Carmel Valley Ranch names Flynt Payne Executive Chef

Flynt Payne has been named executive chef for Carmel Valley Ranch. An accomplished chef, Payne’s recognition includes serving as guest chef four times at New York’s famed James Beard House.

Originally from North Carolina, Payne attended the New England Culinary Institute and has more than 20 years of experience. He most recently served as the consulting executive chef for the Plumpjack Group at Plumpjack Squaw Valley Inn in Lake Tahoe.

Carmel Valley Ranch offers four restaurants, including The Dining Room, Fireside Lounge, The Clubhouse Grill, and Ranch House Café, which are all open to the public. For reservations, call 831-625-9500.

Like To Play With Your Meat?

A position for a Center of the Plate (Meat) Culinary Specialist is soon to be posted for US Foodservice San Francisco. The candidate for this position should be able to fuse their culinary and meat knowlege, with an ability to creatively merchandise, promote, and market the meat catagory. This will be an unique opportunity for the right person to control the conversation between the manufacturer, distributor, and the end user.