SimSportPlyr

Thanks for the explanation, Jaymes. I appreciate it. I'll think about buying one of her cookbooks once I have read through the three cookbooks I've bought over the past 2-3 weeks.

Thanks, Darienne!

Thanks, Darienne. Your link didn't work for me (that way your post appears, the " I" following the URL is interpreted as part of the URL), but I found the recipe at the same site by googling. If I want the dish milder, should I use less Jalapeño or use a different type of chile?

DigginDogFarm, that's the recipe that Jaymes referred me to. Apparently, it's a winner with y'all cognoscenti. Thanks.

Jaymes, I checked out the links you provided, and the photos are an inspiration! What beautiful dishes! Chiles en Nogada looks awesome! I'm going to make it. Thanks again.

Darienne, you've given me some great ideas! I'm always looking for excuses for including bananas in cooking, and I'm definitely going to try that. Apples and cocoa, too. Very interesting!!

Jaymes, you make a great point about picadillo needing to be a bit sweet to compensate for other food its combined with. Next time I make picadillo, I plan to stuff it into bell peppers. I've never worked with whole green peppers (I have made green chile pork stew a few times), but that's an intriguing idea, too. I would like to give that a try. I'll read your walnut sauce recipe link. All of this info (recipes) is a bit overwhelming for a beginner like me., but I very much appreciate the feedback and ideas from all of you!

Jaymes, thank you very much for the recipes.

Maria, thank you for the reply. It seems that my picadillo may have been appropriately sweet.

Jason, the recipe I used is from a cookbook of New Mexico recipes, so I assume that I was making a southwestern picadillo, although I don't know much about these dishes. I'll take a look at Daisy's recipe. Thanks for the reply.

Martin, I found her recipe. Is it better than the one that I referenced? Is it less sweet? Thanks.

This is my first post here. I hope this is an appropaite post for this forum. Yesterday, I made picadillo for the first time. I used this recipe: http://preview.tinyurl.com/axrl8mr I followed the recipe exactly and did not follow any of the "Other ways to serve..." While I had not tasted picadillo before, I imagined something like a typical buritto filling, as served in a US Mexican restaurant, for example. It came out sweeeter than I was expecting. My wife liked it a lot, but it seemed too sweet to me. I realize that 'too sweet' is tricky to describe verbally, but I'd like to ask whether picadillo is supposed to be sweet. Thanks in advance for any feedback.