Flavors

Masa Harina is made from hominy and has a very distinct flavor. I prefer it for my chili, but any type of flour may be used as a replacement.

Hot Smoking (190 to 250 degrees F) For hot smoking, I prefer to use hickory logs cut for the fireplace. This wood is not readily available in California, so my second and third choices would be oak or almond. Do not use green wood as this can impart a bitter aftertaste to smoked meats. Cold

There are many varieties of chilies from all over the world. For this recipe I used authentic Kashmiri chilies from a specialty Indian food grocery. They are good but I also love the subtle heat of the dried Chile de Arbol when a recipe calls for dried chilies. My tip for you: experiment with dried

Piloncillo is unrefined Mexican sugar. It tastes similar to brown sugar mixed with molasses, even though it has no molasses. If you cannot find Piloncillo you can substitute 1 cup of dark brown sugar and add 1 tablespoon of molasses.

Most chefs prefer salted butter for savory preparations and unsalted butter for baking and sweet preparations. Here’s why: When preparing savory food and using salted butter, note that there is 1/3 teaspoon of salt to each 1/2 cup butter – the proverbial “pinch.” Baking is a much more exacting food science. By using unsalted butter,

Salt-roasted beets result in a richer-flavored roasted beet. The salt crust moderates and evens out the heat and moisture loss is minimized, meaning the beet retains more flavor and color than plain roasting, steaming or boiling techniques. Salt-Roasted Beets 2 pounds golden beets 1 cup egg white 3 cups kosher salt Directions: Preheat oven to