http://www.saltshaker.net/20070328/aji-de-gallina Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 07 Jul 2008 03:00:07 +0000 http://wordpress.org/?v=2.5.1 http://www.saltshaker.net/20070328/aji-de-gallina#comment-133042 Richie Thu, 12 Jun 2008 20:35:28 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-133042 If you live in NY you can certainly find Aji Amarillo. There is a store on 8th ave in Chelsea that specializes in chiles. Also you can venture out to Jackson Heights, Queens. Take the #7 Train to 82nd St. station. Go down the stairway on the same side of the strret the train ran. One-third down the block is a market that sells the paste and the Aji Panca dried. Venture further down Roosevelt Ave and there are several Peruvian restaurants you can try. Visit a Colombian bakery in the area and try some Almojabanas or Pan de Yuca. These are breads made from one part starch (corn meal, corn starch, and in the case of Pan de Yuca just yuca starch, or manioc starch) and three parts cheese!!!! Yum!!! Jackson Heights deserves to be explored. If you live in NY you can certainly find Aji Amarillo. There is a store on 8th ave in Chelsea that specializes in chiles. Also you can venture out to Jackson Heights, Queens. Take the #7 Train to 82nd St. station. Go down the stairway on the same side of the strret the train ran. One-third down the block is a market that sells the paste and the Aji Panca dried. Venture further down Roosevelt Ave and there are several Peruvian restaurants you can try. Visit a Colombian bakery in the area and try some Almojabanas or Pan de Yuca. These are breads made from one part starch (corn meal, corn starch, and in the case of Pan de Yuca just yuca starch, or manioc starch) and three parts cheese!!!! Yum!!! Jackson Heights deserves to be explored.

]]> http://www.saltshaker.net/20070328/aji-de-gallina#comment-132174 SaltShaker » Blog Archive » The Golden Wonder Mon, 09 Jun 2008 18:41:39 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-132174 [...] are so big that we should only order one or two for the three of us to share. We opt for two, an ají de gallina and a seco de cordero, each of which arrives as a fairly standard plate of food if not actually [...] [...] are so big that we should only order one or two for the three of us to share. We opt for two, an ají de gallina and a seco de cordero, each of which arrives as a fairly standard plate of food if not actually [...]

]]> http://www.saltshaker.net/20070328/aji-de-gallina#comment-102738 SaltShaker » Blog Archive » Acid Heads Wed, 26 Mar 2008 01:19:23 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-102738 [...] the past. The ají de gallina a wet pool of near flavorless sauce (for god’s sake, the sauce is supposed to be pureed medium hot peppers, what did they use, yellow bell pepper?) with the chicken and some rice. The seco de cabrito, too, [...] [...] the past. The ají de gallina a wet pool of near flavorless sauce (for god’s sake, the sauce is supposed to be pureed medium hot peppers, what did they use, yellow bell pepper?) with the chicken and some rice. The seco de cabrito, too, [...]

]]> http://www.saltshaker.net/20070328/aji-de-gallina#comment-66574 SaltShaker » Blog Archive » Rummaging Through the Pantry Wed, 19 Sep 2007 14:19:18 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-66574 [...] combo. The dish was tasty, it was really quite good. It was, however, missing a key ingredient for ají de gallina - which you may remember from various writings I’ve done about Peruvian cuisine, is chicken [...] [...] combo. The dish was tasty, it was really quite good. It was, however, missing a key ingredient for ají de gallina - which you may remember from various writings I’ve done about Peruvian cuisine, is chicken [...]

]]> http://www.saltshaker.net/20070328/aji-de-gallina#comment-21908 ksternberg Wed, 28 Mar 2007 21:58:40 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-21908 I'm not complaining. I can also afford to own a home AND eat on a regular basis where I live. Whole Foods is here, of course, just not in my town. But I'll get those peppers one way or another. I’m not complaining. I can also afford to own a home AND eat on a regular basis where I live. Whole Foods is here, of course, just not in my town. But I’ll get those peppers one way or another.

]]> http://www.saltshaker.net/20070328/aji-de-gallina#comment-21903 dan Wed, 28 Mar 2007 19:40:52 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-21903 You know, I didn't choose to live somewhere without a proper supply of chilies... if you were back in Manhattan where Homesick Texan is, you could just pop down to the Whole Foods Market and pick some up... You know, I didn’t choose to live somewhere without a proper supply of chilies… if you were back in Manhattan where Homesick Texan is, you could just pop down to the Whole Foods Market and pick some up…

]]> http://www.saltshaker.net/20070328/aji-de-gallina#comment-21897 ksternberg Wed, 28 Mar 2007 18:54:52 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-21897 Thanks, Dan. I'm heading out now to the Ipswich Peruvian Chili Shop. Thanks, Dan. I’m heading out now to the Ipswich Peruvian Chili Shop.

]]> http://www.saltshaker.net/20070328/aji-de-gallina#comment-21896 dan Wed, 28 Mar 2007 18:40:53 +0000 http://www.saltshaker.net/20070328/aji-de-gallina#comment-21896 Well, let's see, as far as I know it doesn't have another name besides ají amarillo, or ají panca when dried - I guess in the U.S. they're sometimes called Yellow Peruvian Chilies, more or less just a translation. I did a bit of an <a href="http://www.peruvianpeppers.com/academics.htm" target="_blank" rel="nofollow">internet search</a> and pretty much just come up with those names. It's a fairly hot pepper - with a Scoville Rating of 30,000-50,000, which puts it around the same heat level as a cayenne pepper. It has a slightly smoky flavor that's intensified in the dried version. I've seen them in New York, so it shouldn't be a problem there, up in Ipswich, you'll have to wing it - I simply don't know. I guess you could just experiment with different peppers that are fairly hot and try them out - alot of it, of course, depends on how spicy you want the dish - it's not a real spicy dish, it has a kick, but it's tempered by the other ingredients. Well, let’s see, as far as I know it doesn’t have another name besides ají amarillo, or ají panca when dried - I guess in the U.S. they’re sometimes called Yellow Peruvian Chilies, more or less just a translation. I did a bit of an internet search and pretty much just come up with those names. It’s a fairly hot pepper - with a Scoville Rating of 30,000-50,000, which puts it around the same heat level as a cayenne pepper. It has a slightly smoky flavor that’s intensified in the dried version. I’ve seen them in New York, so it shouldn’t be a problem there, up in Ipswich, you’ll have to wing it - I simply don’t know. I guess you could just experiment with different peppers that are fairly hot and try them out - alot of it, of course, depends on how spicy you want the dish - it’s not a real spicy dish, it has a kick, but it’s tempered by the other ingredients.

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