We're home for one day today after camping in Fredericksburg on my BIL's property for Christmas, but before going back out camping with a big group of friends in Georgetown for the next week. So I'm making a big batch of Texas Red whilst watching the Cowboys game, with intent to consume on New Year's Day, watching the Horns beat the hell out of ASU, when it should be nice and chilly all day.
Thinking back over some discussion a few pages back about the steeping water being bitter, which has never been my experience, and I realized that something I always do but don't really think about-- I always stem and de-seed the dried chile peppers before they go into the oven for toasting, and thus before the chiles go into the steeping water. Another point is, I don't ever boil the dried chile peppers, just use hot water. I think either of those things, either steeping with the seeds and veins and stems in, or boiling the peppers, can result in bitter water. But as it is, if anything my steeping water always turns out a little sweet, most likely from the anchos in the blend.
Anyway, just something I thought about as I was doing it and thought I'd post it up here in case it might help someone, when doing the rehydrated chile method.