Malt vinegar is underrated IMO. Battered fish and chips isn't right without it! I also have Thai chilis on my list. I've had my eye on them at the local grocery for months.
Another Pozole Recipe, most use Hominy in it:Ancho Peppers -- They are actually dried red poblano peppers, and they’re known for their mild heat and rich, earthy sweet flavor that has subtle notes of raisin and coffee. (and chocolate per Pati) Ancho Pepper Guide: Heat, Flavor, Pairings, And More
www.mylatinatable.com
patijinich.com
Last year I grew Jimmy Nardello sweet & smoky Italian Peppers in containers on my balcony. They're very yummy. 
I did as well not long ago, went on dried habanero binge. I was making like some habanero jam, I think. So I thought these dried habaneros would be much weaker than regular ones (I don't have much problem with fresh habaneros). Rehydrated, made the jam. OHHH no, much worse. I mean, I was weak in the knees.
Those must've been super hot Habaneros! You seem to enjoy a lot of real adventures in cooking. Sounds like you have fun with it. I can't make up my mind if I like that kind of pepper. I like one kind of salsa I buy Habanero with Pineapple. It keeps without getting mold too, which I worry about not using a jar fast enough. Right now, I'm worried because I haven't been using an open bottle of Mrs. Renfro's Habanero with Mango Salsa. I feel pressured to eat more Mexican soon, but I've been on a steady Thai kick for the last month or more.
I really wish I could get hold of powdered Chipotle here. All I can get us the tinned ones, which my partner can't eat because they all have oregano in the sauce.
Totally understood, I don't like the tinned either. The ancho and chipotle ones are really hard to come by in the stores here, so when I see it, I grab it.
It's not that we don't like oregano, it's that both oregano and marjoram give my partner really bad indigestion. It's the food sensitivity games on hard mode every day, here. A lot of condiments we just can't use, much as we'd like to.
OMgosh, that sounds wicked good, I'm ashamed I never considered that combination before, LOL. LOVE pineapple. Seriously.View attachment 509413 Those must've been super hot Habaneros! You seem to enjoy a lot of real adventures in cooking. Sounds like you have fun with it.
You made me think of an octopus as a living wonderous thing, now I don't think I could eat any. Had it once and it seemed chewy. Never had conch, but heard about a soup that sounded wonderful. Are they endearing? Don't ruin King Crab Legs for me, please.
I love pineapple too. I put tiny chunks of dried pineapple in my cold cereal with coconut flakes, etc., going towards a Pina Colada. The first time I bought this salsa was because it had pineapple in it, and it was a good price. The Pineapple is in little chunks and I think it preserves the salsa. Good luck on your next batch. 
Now, I know I can't eat 'em. They're intelligent and have a mini brain on each arm. Sorry, I know I don't want to hear that about King Crabs with the long delicious legs.
I would still eat octopus but realistically, I'm more likely to encounter squid LOL! Calamari is lovely, especially the smaller, younger squid. I forget the name, maybe it's cuttlefish and not squid? Not the fried rings but the tips of the tentacles which are battered and fried. IIRC it's a Greek dish.View attachment 509416 I love pineapple too. I put tiny chunks of dried pineapple in my cold cereal with coconut flakes, etc., going towards a Pina Colada. The first time I bought this salsa was because it had pineapple in it, and it was a good price. The Pineapple is in little chunks and I think it preserves the salsa. Good luck on your next batch.
Wow, look at some of these! Click on to enlarge.
View attachment 509417View attachment 509419View attachment 509418
View attachment 509420 Now, I know I can't eat 'em. They're intelligent and have a mini brain on each arm. Sorry, I know I don't want to hear that about King Crabs with the long delicious legs.
Octopuses keep surprising us - here are eight examples how
Three hearts and blue blood aren't even the most unusual things about octopuses!www.nhm.ac.uk
I was thinking mango but strawberry would be really good!
www.sbs.com.au
Have you ever seen the movie My Octopus Teacher?View attachment 509416 I love pineapple too. I put tiny chunks of dried pineapple in my cold cereal with coconut flakes, etc., going towards a Pina Colada. The first time I bought this salsa was because it had pineapple in it, and it was a good price. The Pineapple is in little chunks and I think it preserves the salsa. Good luck on your next batch.
Wow, look at some of these! Click on to enlarge.
View attachment 509417View attachment 509419View attachment 509418
View attachment 509420 Now, I know I can't eat 'em. They're intelligent and have a mini brain on each arm. Sorry, I know I don't want to hear that about King Crabs with the long delicious legs.
Octopuses keep surprising us - here are eight examples how
Three hearts and blue blood aren't even the most unusual things about octopuses!
However, Alaskan King Crab Legs I will eat whenever I can afford them. 
I don't know about the Szechuan, and now am intrigued. Articles says-- "It's not a chile pepper at all. The "peppercorns" are the dried berries of the Chinese prickly ash bush. Yes, Sichuan pepper is its own funky little monkey..." I'm confused though because the recipe calls for both peppercorns and flakes, and I know there's a pepper, so??? 
??? That's a pepper. 
I know you're not asking me but I've seen it!
It realized we were not the same person and I felt so bad, like I was an imposter. The only reason it revealed itself was bc it had mistaken me for it's friend.Sichuan peppercorns!! This is another thing I'm always trying to get because I really want to try it and it's used in all kinds of recipes. I never see these in the grocery.No, not yet. Should I?
May I assure you, I've already decided not to eat them.
View attachment 509816 I don't know about the Szechuan, and now am intrigued. Articles says-- "It's not a chile pepper at all. The "peppercorns" are the dried berries of the Chinese prickly ash bush. Yes, Sichuan pepper is its own funky little monkey..." I'm confused though because the recipe calls for both peppercorns and flakes, and I know there's a pepper, so???
View attachment 509820 ??? That's a pepper.
@iamshadow21, is this true for you?
View attachment 509817View attachment 509819
6 Things You Need To Know About Szechuan Peppers (+ 21 Great Recipes)
Sichuan/Szechuan cooking is spicy, yes. But don't lay that on the peppercorns. They're not spicy hot but they are electrifying.www.allrecipes.com
