i'm talking to my contact now via fb....she thinks it does have it

... sigh ... :sniff:

I'll duplicate the other ingredients, anyway - it may take a try or two to tweak the seasonings. But that's okay. Sometimes you end up with an interesting take on the original that way ...

this is true. rather that use white sugar, try brown sugar. i'll have to experiment but this is what i'd start out with:

tbsp chili powder
tbsp sugar
tsp paprika
cumin sounds like a good idea but go easy
salt of course
i'd use fresh smashed garlic if going this route
fresh onion too

All right! That I can do. Thanks! I'll give it a try this week.

second thought, better make it 2 maybe almost 3 tbsp of chili

Good enough ... will let you know how it turns out

That's how you develop YOUR secret recipe... and make million$. :D

With any luck ... I wish!

Of course I'd give all the credit to the Cellar ... :lol:

Baking bread today using the method that NY bakery owner Jim Lahey came up with that uses less yeast, almost no kneading and required the loaf to be cooked in a large cast iron pot with a lid. It produces a big airy artisanal loaf. Here is the recipe from the NY Times article on him, I use a mix white and whole wheat flower, 2c and 1 cup respectively.

No-Knead Bread

Published: November 8, 2006

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
Related


3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Marcella Hazan's three ingredient Epic Tomato Sauce:

1 (28) oz can San Marzano tomatoes
5 tbsp. unsalted butter
1 medium yellow onion, peeled and cut in half.

Throw everything in a saucepan, medium heat. Crush up the 'maters as they cook.
bring down to steady simmer about 45 min.
throw that damn onion OUT.

Voila.