I am confused because Chef Mistry says the Kashmiri chile powder is hotter than cayenne but all the other internet info says it's a mild chile that imparts a vibrant red color to dishes. Are you using a particular brand/chile?
This looks really good, I would be interested in trying it over some kind of pasta noodles, maybe a garlic rice noodle or something, but it sounds extremely good as is. I also like how this doubles as a general crab prepping video. I already know how to do that, but a lot of people don't and this is basically the simple way I learned, and I think it is probably the best way to teach it.
I am confused because Chef Mistry says the Kashmiri chile powder is hotter than cayenne but all the other internet info says it's a mild chile that imparts a vibrant red color to dishes. Are you using a particular brand/chile?
This looks really good, I would be interested in trying it over some kind of pasta noodles, maybe a garlic rice noodle or something, but it sounds extremely good as is. I also like how this doubles as a general crab prepping video. I already know how to do that, but a lot of people don't and this is basically the simple way I learned, and I think it is probably the best way to teach it.
She Pulled off the carapace not the apron. Lol