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

Pasta, because it involves a couple different fundamental techniques, it allows you to get your hands involved and you actually get to feel the product and sense how it works. Bread is the same way. You can spend a lifetime making both these basic food items and still not plumb the depth of possibilities with them.

This is easy - for me - no. It takes a special breed of chef to run a restaurant. I'm not that person. I love cooking for a living but I'm not necessarily living to cook. I learned early on that there's more in life for me than being chained in a restaurant kitchen all my life. That said - I wouldn't be opposed to retiring to a little noodle shop with six seats somewhere off the beaten path. A place that would open and close when I wanted and the menu changed on my whim.

David this sounds almost like the "Dinner Impossible"...........but, everything is possible if it is organized well.........I know I could not do it..........

We're never hungry, we get the women (well, some do) and we're all associated with Paula Deen

Personally, I find turning the oven on to be a great help

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

If it's Jasmine Black Rice, I wouldn't rinse it. Gotta tell you tho, I had a Black Rice Pudding a few years ago in Thailand that blew me away!

Well, I am probably the wrong person to answer this. I brine it for about 24 hours in salt water only. Sometimes I add a few twigs of rosemary for a twist. I never use sugar in the solution. Before smoking, I let the salmon come to room temperature. That's about it.