All Activity

I don't mind where they're from as long as they are close to the real deal as I hear so much about them but have never seen them for sale here. I find a good supply of poblanos around here - some are even grown in Canada. I love chili rellenos so that is what I use them for most. We are slowly getting more and more Mexican ingredients as our Mexican population continues to rise. A couple of years ago, I looked for tostadas and they were non-existent, now they are in every grocery. Same with prepared molé sauce. It's a sign of the times and I'm liking it!

if your beef has wiggling stuff , , , definitely time to up the temps . . .

Can you have a real Hatch Chile which is not from New Mexico? Our local Sobeys. an Atlantic-based chain now in Ontario, carries Poblanos and we use them in a number of dishes: Chile Rellenos casserole, Chile Rellenos (made them once...had them in every Mexican restaurant we ever ate in), rajas (roasted and then frozen, and added rajas in just about everything I could think of. Had them this week in Chili. As for roasting them in a traditional manner....I'm ashamed (mildly) to say that I don't.

(sigh) growing up outside of Phila, high school in southeast Ohio . . . definitely a 'boonesville' . . . not encountered "sangwhich/sangwich" anywhere except from my grandmother - who / how / why / further used/spread . . . nadda clue. her 'mother tongue' was German - born in (get a grip....) Transylvania . . . having some familiarity with the German language . . . hard "d" and "t" are difficult to separate - however comma but and all that . . . how either a hard d or t migrated to a g (as in sangwhich) remains a mystery to me. then again, living here (now) in Amish Country - I see the difference of 'modern PA Deutsch' to the original ""Bible"" German - the original stuff is way old 18th century German. if you can speak/understand German, you can easily get the gist of Amish original readings. keeping in mind, it is a language 'frozen' in time from the late 17xx time. if you're look for a really OMG! reaction - just say "Danke" to an Amish clerk . . . the more modern "Amish spoken Deutsch" has significantly mega-morphed from not only "old German" but also from "modern German" zero surprises there - the Amish community has never been exposed to "modern German" - their language has morphed, just as even "modern German" has morphed - today's German do not refer to a personal computer as a "Kleinrechtner" - it's a PC - and the "PC Bildschirm" - now they call it a monitor. nor do they refer to data being "gespichert" - it's known as "ge-backed-up" . . . it's a long long list of thirty-letter German noun 'things' into the modern world.

Uh oh. Stay clear of the breakfast topic. Maybe lunch, too. Or maybe just avert your eyes from my posts as I’ve been known to use sando, and not just when referring to the Rancho Gordo founder!

I was gobsmacked this morning to see Hatch Chiles at our local supermarket. Product of California. Trying not to buy US stuff (sorry) but I make the odd exception. I didn't buy any yet - I need to have a plan for them. So do you all just roast them like regular chiles and then freeze them?

Lunch today was sausages on the grill along with grilled eggplant, FM tomatoes and lovely lettuces. Dessert was an Almond Peach Raspberry cake with nectarine sorbet.

Modela with lime juice and a salt rim is one of my favourites. It really hits the spot.

I have heard sangwhich and sammich. I'm fine with regional pronounciations and the pronunciations of those for whom English is not their first language - it is the "influencers" and "chef's" who's "cute" little terms drive me crazy! Pep for pepper is another one.

I was going to rant about "cowboy" everything until i realized TropicalSenior had done so recently. Therefore, I'll shift my ire to "marry me". "Marry me chicken" was a viral recipe what, earlier this year? And the name was initially clever, and the recipe looks good. But like any virus, that darned term is creeping into other dishes as well. I don't want to read about "marry me" beans or "marry me" beef or whatever the heck else someone wants to apply the term to. Enough, already! I fear there will soon be "marry me" jelly beans.

I heard that one a few times, growing up in California. The children saying it were corrected by their parents, but of course their situation was different than your grandmother's. I didn't know it was an Ohioan take on the word.

not that I disagree , , , however my grandmother - who arrived in USA at age 4 in 1903 . . . - grew up in the German community of Cleveland - only experienced "English" in school at the event of WW1 . . . she pronounced such things as "sangwhich" which as I have been informed remains an Ohioan description . . .

Same as you. Sammies of Sandos. What the hell is wrong with the word sandwich? Also fusion when it isn't and umami which seems to be used for anything with mushrooms or worchestershire sauce. Hack is another one but I am a grumpy old woman!

I had forgotten that this word was already ranted about, but I'm going to rant again. I just read about a cookbook published in May this year that's apparently quite a hot seller: The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining (eG-friendly Amazon.com link) I'm not in the market right now for a new cookbook, but it's always fun to look. Then I noticed that one chapter is titled "sammies". Nope. Not gonna buy it. I can ignore the all-lower-case style of chapter titles, but I refuse to consider a book that refers to sandwiches as "sammies". What's giving you a linguistic shudder these days?

@blue_dolphin when I first saw your picture , and nothing else, I thought : You should start a Chain these really look good. Id love to have one near me. Its interesting that several chains that have started in the South ( USA ) migrate North to a limit , than go west rather than further North.

Hello Greg, I'm really looking forward to your posting about your discoveries! eG is a great place and you'll soon have a bunch of friends. Welcome.

Today’s bacon egg and cheese breakfast sandwich was purchased from the local outpost of Rise Southern Biscuits and Rightous Chicken. They are a chain with a whopping 2 locations here in California, one handily located about 2 miles from my house and their breakfast sandwiches are my guilty pleasure. I confess to stealing the photo from their website as I always get a runny egg which was especially messy looking today.🙃. The bacon is always nicely cooked, not flabby, with good smoke flavor, and covers the whole biscuit so you get some in every bite and the cheese is always melty. You can see the menu at the link above but won’t actually see all the options unless you pretend to place an order. You can get all the sandwiches on a regular buttermilk biscuit, cheddar biscuit, blueberry biscuit or a potato roll. The egg can be fried, scrambled, ❤️runny❤️, or egg white only. Cheese can be American, cheddar or pimento cheese. The same options apply to sandwiches with sausage, country ham, fried green tomatoes, or chicken with sauces and more additions for the chicken plus sides like mac & cheese, cheese grits, tots, fried okra, etc. I order online, leave the house and it’s usually ready when I get there. Kinda dangerous. Good thing they are only open until 2 PM as late night munchies could be deadly. They also have ordering kiosks and a few tables for dining in. As fast food breakfast sandwiches go, I think they’re excellent so give them a try if you see one around. My only complaint pertains to the sausage which needs a harder sear. And the biscuits don’t hold up to wet toppings like fresh tomatoes, avocado, extra sauces, etc so go with the roll if you load your sando up with that stuff.

Late to the party ... I use a strainer and a stainless steel bowl. Put rice in strainer, add water through the rice, swish it around, rinse, repeat as needed, drain as appropriate. The pics below show an 8-inch strainer and the Grip n Whip bowl, but any bowl will work well as will most appropriate-sized strainers. I don't see a need to purchase a specialized rice rinser for so simple a task, especially when one probably has everything needed at hand anyway.

@gulfporter Mug Cake looks delicious ( on the Rx page ) just what I need to help stay trim , but with a big smile !

Mine arrived yesterday PM I was very lucky : they sent me the French Version. Cooking is always better ' Frenched " this is very nice . Im quite happy . getting some broccoli tomorrow AM , @ MarketBasket.

Yesterday mi esposo was in a Chocolate Mood. He's as lazy as I am at times, so he made two different 3 ingredient recipes. Both sound weird but are tasty and successful He's made this one several times and it always works; neither of us can discern the pumpkin flavor and neither could any guests who tasted it before we told them the ingredients. It is less like cake and more like a firm mousse (if you let it warm to room temp); we eat it straight from fridge and it's more like a sliceable truffle. Instead of using a blender to smooth it, it's faster/easier to use a stick blender in the mixing bowl. He pours it into a plastic storage container to firm and to keep. https://kirbiecravings.com/3-ingredient-no-bake-chocolate-cake/ He made this microwave chocolate mug cake for the first time. Given there is no flour in it, it did indeed come out like a cake and very choclatey. https://kirbiecravings.com/3-ingredient-chocolate-mug-cake/ Sorry no pic of the mug cake, but it looks like what you'd expect....we topped it with whipped cream. Here's picture of slice of the no bake "cake."

@BaxterBaker Welcome. have you cooked grass-fed beef , to you liking ? its not going to have much intramuscular fat and over cooking , looking for tenderness , on the tougher ( and tastier ) cuts will disappoint. are you familiar w Sous Vide ? looking into SV might be worth your while.

re the sniff test A "negative" sniff test doesn't exclude all kinds of badness

Your stomach’s pH will do the rest. The flesh eating ability is handy when they infest open wounds. If it goes down your digestive tract you should be save. Not a appetizing thought, but pretty much safe nonetheless …

over here https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/66/ on the Trader Joes page , the Salsas Verde Ck Enchiladas were mentioned https://www.traderjoes.com/home/products/pdp/salsa-verde-chicken-enchiladas-076678 along w Chile rellenos So Micro'd w swiss , torched ( not shown ) topped w home made Campari Pico . Tj's also has Pico de Gallo , refrigerated and is a zillion times better than that jarred C*AP salsa they carry. very nice meal . have to look into a 6-pack of Negra Modelo https://www.beeradvocate.com/beer/profile/75/667/ Ice Cold for the future. but Hoponius Union filled in very nicely in an emergency.