It looks like you're new here. If you want to get involved, click one of these buttons!
Henapple, you better work your own corner and stay off of mine!
nolaegghead said:I thought about the gritty texture of actual beans, but then I thought - hell, we use pepper in everything - it's gotta be tougher than coffee beans, and I love them chocolate covered coffee beans. Plus, if you run them though a spice grinder, they're basically reduced to dust. We use finely ground bay leaf over real bay leaves because you don't have to fish them out.
When you're right, you're right. Cracked black pepper is an excellent reason to try substituting finely ground beans for the instant. I also use ground bay leaf in things including a poultry rub I make. Chocolate covered coffee beans are one of life's simple pleasures, aren't they? Every once in a while, I get in a mood for a tumbler of Sambuca which is served with three coffee beans floating in it.
Since I have less than a clue about ancho, I have no idea about a substitute for it. You mentioned paprika, but since I'm unfamiliar with the ingredient (ancho, not paprika ha ha), I'm gonna wait until I can shop at my Mom's market.