Comments on: More spice than fire: White Chili

By: Food Links July 2008

Food Links July 2008 — Fri, 04 Jul 2008 14:21:34 +0000

[...] tartare, meatballs with ginger and radish greens, tofu in coconut sauce with ginger and lemongrass, white chili, ginger-and-cardamom poached pears, and white chocolate and ginger ice cream. Newest Food Links [...]

By: Spring, schming—It might as well be chili dogs « Blue Kitchen

Spring, schming—It might as well be chili dogs « Blue Kitchen — Wed, 14 May 2008 05:34:10 +0000

[...] we’ve presented various takes on it—my three-bean chili, Marion’s amazing chili and even a white chili. Whatever your regional preferences—beans, no beans, meat, no meat—chili is just plain [...]

By: Hallie

Hallie — Wed, 26 Mar 2008 01:14:33 +0000

http://babablacky.blogspot.com/2008/03/white-chicken-chili.html

We made it too and it was very very good. We made a few changes, but the basic recipe is still there and so yummy. Thank you!

By: Chris

Chris — Tue, 25 Mar 2008 05:41:13 +0000

Terry — thanks for posting this recipe!
We made this last night:
http://www.weheartfood.com/2008/03/white-chili.html

I [heart] your photography.

By: Lori

Lori — Wed, 16 Jan 2008 23:52:42 +0000

OK, some clarification. (Don’t type replies while tending other items on the stove..my brain can’t handle it..)

1) Only handle the peppers with your non dominant hand. Hold the knife in the dominant hand so that you don’t get tempted to touch the pepper with both of them. You can use a spoon for the seed removal and then instantly pick back up the knife.

Hope that helps -splain what

By: Lori

Lori — Wed, 16 Jan 2008 23:48:50 +0000

2 things I’ve learned with handling most peppers.
1) If you don’t wan to wear gloves, make sure to do most of the work on the actual pepper with only one hand. Keep the knife in one and don’t touch the pepper. Since you normally use the hand you “rub”with, you won’t have as much of an issue.
2) Put some type of oil on your hands before you wash them with soap and water. The oils from the peppers will “bind” more easily with the oil and then will wash away more easily with the soap.

Hope that helps.

Otherwise, awesome recipe. Thanks..

By: Chili time « Later On

Chili time « Later On — Tue, 15 Jan 2008 17:42:31 +0000

[...] More Spice than Fire White Chili from the Blue Kitchen [...]

By: neuesausderkueche

neuesausderkueche — Mon, 03 Dec 2007 09:21:23 +0000

I love the idea of white chili, and I like to boost it up with herbs, and thanks for the lot of info you give. I´ll read it later on.

By: A scientist in the kitchen

A scientist in the kitchen — Mon, 03 Dec 2007 04:19:13 +0000

Whew!!! All my favorite spices/herbs are in this recipe!

By: Laurie

Laurie — Mon, 03 Dec 2007 02:41:50 +0000

Very interesting spicing in your recipe — but interesting in a very good way. As for gloves, I’m a wimp but I always use them because I have a bad habit of rubbing my eyes, which is not a good idea for bare chili-choppers!