my kingdom for a pepper · Apr 29, 02:14 PM · early afternoon

I have been known to say on more than a few occasions that living in Honolulu is like living in the 70s again. Things one had come casually, arrogantly to presume instantaneous in the 21st century aughts [mail, travel] or ubiquitous [a crusty loaf of bread] become instead trials of patience and recalibration. Bills need to be mailed 10 days before they’re due, not the day before. One makes the fancy loaves of bread or learns to make do. Most of these compromises are minor, inconsequential even, except in the regular annoyance of realizing all the minor, inconsequential things one takes for granted. That is, they say, the price of paradise.

When we moved from Los Angeles to Philadelphia in 1978, my mother insured that she brought with her not rice vinegars or umeboshi or sheets of nori, but a tortilla press. And once a month or so my very Nisei grandmother would ship to her bags of masa harina for the tacos we ate at least once a week. Because in 1978 there were no tortillas to speak of in Philadelphia. No tamales available in the frozen food section for a cheap, quick lunch. Granted, there was no nori either, but we never really bemoaned that loss.

Which is just to say, there are no chipotles to be had on this island. Not dried. Not in adobo. Nothing. There’s Habbersett Scrapple, mythically unavailable outside the tri-state area, mocking me in the freezer section of the local Safeway. But no chipotles.

FOR THE LOVE OF GOD, WHERE ARE THE CHIPOTLES???

That is all.

  1. A life without chipotles is a life not worth living, even if it means you are spared the now ubiquitous chipotle aioli or mayo even first-rate restos in fourth-rate burgs feel compelled to garnish all dishes with. Seriously, it’s lapped Chilean sea bass even.

    That said, do you prefer dried or canned in adobo? We might be able to arrange something….
    — cinetrix    Apr 30, 05:53 AM    #
  2. Alas or thankfully, adding a dollop of chipotle mayo to mac salad is not likely to become the next food rage here. Competes too much with the kim chee next to it on the mixed plate.

    To be honest, I’ve only ever used dried, though the other day I nearly bought chipotle flavored barbeque sauce, I was so hellbent. Pros/cons?
    — e.    May 1, 01:49 PM    #
  3. Well, I would take adobo topically, if eating it was not an option, I enjoy it so. It adds an extra, albeit mellow, kick. Also, no rehydrating.
    — cinetrix    May 1, 04:25 PM    #
  4. I’m inclined to the dried. The adobo is a quick fix, a rush of endorphins, but the dried are much better as an ingredient. You get more of a distinct chipotle flavor.
    — Fesser    May 15, 06:55 AM    #

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