-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> I have a set of measuring spoons that includes spoons for smidgen,
 DS> pinch, dash

 JW> Yeah they are, or at least can be, actual measurements and not just
 JW> approximations:

 JW> hint            1/128 tsp
 JW> drop            1/64 tsp
 JW> smidgen         1/32 tsp
 JW> pinch           1/16 tsp
 JW> dash            1/8 tsp
 JW> salt spoon      1/4 tsp
 JW> coffee spoon    1/2 tsp

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Firehouse Hot Chili Powder
 JW>  Categories: Spice, Chili, Chilies, Mixes
 JW>       Yield: 2/3 cup

 JW>       6 tb Paprika
 JW>       2 tb Turmeric
 JW>       1 tb Dried chili peppers
 JW>       1 ts Cumin
 JW>       1 ts Oregano
 JW>     1/2 ts Cayenne
 JW>     1/2 ts Garlic powder
 JW>     1/2 ts Salt
 JW>     1/4 ts Ground cloves

 JW>   Mix all ingredients and grind to a fine powder using a mortar and
 JW>   pestle, or food processor or blender.  Spice will keep 6 months or
 JW>   so on the pantry shelf.

 JW>   TO USE: This powder is somewhat more pungent and fresher tasting
 JW>   than a packaged brand, so use a bit less.

 JW>   YIELD: 5.5 OZ

 JW>   Source: Cheaper and Better Alternatives to Store Bought Goods By
 JW>   Nancy Birnes

 JW> MMMMM

 JW> The spelling of chili here confuses me. Nancy Birnes is American,
 JW> not British but I certainly would not put either turmeric or cloves
 JW> in my chili con carne.

The only non-standard US usage is chili for chile. And many get the 
plural wrong - it's "chilies" not "chiles". 

The little dab of clove is much like a bit of cinnamon - it helps the
flavours come together. And the turmeric is ginger-like enough that it's
not out of place. 

Here's my take:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Firehouse HOT Chilli Spice
 Categories: Chilli, Herbs, Chilies
      Yield: 5 1/2 ounces
 
      6 tb Hot Hungarian or Spanish
           - Paprika
      2 tb Turmeric
      1 tb Dried Ancho chilies
      1 tb Cumin
      1 ts Oregano
    1/2 ts Cayenne
      1 tb Garlic granules
    1/2 ts Salt
    1/4 ts Ground cloves
 
  Mix all ingredients and grind to a fine powder using a
  mortar and pestle, or food processor or blender. Spice
  will keep 6 months or so on the pantry shelf. *
  
  This powder is somewhat more pungent and fresher tasting
  than a packaged brand, so use a bit less.
  
  UDD notes: I have increased the cumin and garlic in this
  from the original. You can use an R2D2 coffee grinder to
  grind the chilies and other spices together.
  
  * If you can survive that long without a bowl of red.
  
  YIELD: 5 1/2 OZ (156g)
  
  Meal Master Format by Dave Drum - 12 July 1996
  
  Uncle Dirty Dave's Kitchen
 
MMMMM





... The disobedient fowl always obeys in a pot of soup.

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