Well...hey there Helga...long time no hear from you! If it is ground up, most likely it is the same thing. Ancho chili powder is made from dried ground poblano chile peppers and has a low heat value relative to other powdered chiles. The rich, sweet flavor of ancho is popular among many Texas chili cooks and commonly found in tamales and mole sauces. A great choice when you want great pepper flavor without over-powering heat. Not to be confused with "Chili Powder" from the supermarket, which can be any kind of ground chili but also has the addition of spices like oregano, cumin, paprika or who know what. I hope the spice you have is Naughty Nelly's Ancho Chile Powder! :-)
http://www.shop.naughtynellys.com/Naughty-Nel...-NN-AC.htm

Dahling, you would look great anywhere! :-)

The administrator has niffy instructions in the support group here: http://culinarybytes.com/bites/support

http://www.culinaryhalloffame.com/halloffame/...all-blogs/

3 yrs ago my son was a senior in high school and the district cut out salt at every level. Needless to say it went over fine for the younger kids, but the well adjusted buds of the older kids hated it. The high school had kids selling salt from a ziplock @ .10 cents a pinch! lol

Bummer! Is there a place to get them online?

The fine folks at the American Egg Board say to place eggs in a single layer in a saucepan. Then cover with enough tap water to submerge the eggs by at least one inch of water. Cover and bring just to a boil and remove from the heat source. Let the eggs stand covered for 15 minutes for large eggs. Place under cold running water or in an ice bath. To remove shell, simply crack by tapping all over, roll egg between hands to loosen shell and start peeling at the large end. Julia Child used this method.

So…what is the correct answer to the question asked? The age of an egg is the determining factor on how easily it will peel. The fresher an egg, the harder it is to peel no matter how you cook it. A two week old refrigerated egg will peel beautifully for you once cooked.

How to determine the age of an egg is simple here in the US if you buy eggs graded under the USDA voluntary grading service. The day of the year that the eggs are processed and placed into the carton must be shown on each carton with the USDA grade shield. This is called the “Pack Date.”The number is a three-digit code that represents the consecutive day of the year. For example, January 1 is shown as "001" and December 31 as "365." Also, most packers show a month and day on the end of the carton which indicates the last day the eggs should be sold at retail or used by consumers.