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Wow, you have done so well with that plant! You must have been treating it right. 🙂 Will you dry the peppers or freeze them or ????

Get a GE Profile Indoor Smoker and try smoking them.

I got some nice sockeye salmon in my fish share this week. Here's a salmon sando made with the roasted salmon with gochujang mayo from Everyday Korean by Kim Sunee and Seung Hee Lee. The gochujang mayo is equal parts gochujang, mayo and oyster sauce with minced fresh garlic and ginger. After anointing the salmon, I added rice vinegar, a little honey and toasted sesame seeds to remaining gochujang mayo and used it to dress a quick, crunchy slaw of cabbage, sugar snap peas and scallions.

We rarely get farmer's market chicken, primarily because I would rather pluck out my toenails one by one with a rusty pliers than go through my local farmer's market (the most popular one in NYC and packed with slow moseying tourists) on a weekend (when I do my shopping). Also, most of what I make are "boldly flavored" so I think I'd probably lose the nuance of a high quality chicken. But, one attribute that is important to me when picking a "supermarket" chicken is that it's air chilled. Not only is it theoretically a lot safer (bacteria-wise) since it doesn't get chilled in a river of punctured innards, it also has a lot less absorbed water so it has more concentrated chicken flavor than an equivalent supermarket bird.

Thanks both. I assumed that it would be A) a cheap cut and B) one that doesn't have much intramuscular fat - so very lean, so I think round is a great choice.

My latest keriting harvest.... Still tons more green chillies still on the plant and more flowers on the way.

@Smithy Smart chicken thigh? AI?

I'm not a big germ-a-phobe, but given the likely 'stuff' in a sandwich construction, I' lean to the 'ice packs in transit' so that when presented you are more in the timed "safe" zone. the meats are statically not the biggest problem - it's stuff like mayonnaise that goes super-south first.

many cuts can be used. the real issue is 'how it is cooked' for such dishes, I much prefer to do a long braise, followed by overnight chill, second day reheat. looks like: top round/bottom round . . . all work - if they are properly braised to temps that 'dissolve' connecting tissue. makes for an entirely controllable "shred factor"

@KennethT youve got the right idea go for flavor , at an attractive price . sirloin flap meat might be perfect ie sirloin tips , but ask for that cut whole ,before they cut it into tips. commonly goes on sale from time to time.

Serranos and prociuttos are born to stay for several weeka at room temperature. I wouldn't bother for the cheese either. That are alaoncreated to survice well before we got refrigrators.

Hey everybody, I've been thinking about making an Indonesian dish called dendeng balado - beef jerky with chilli sauce. While dendeng typically translates to jerky, it's not an air dried beef jerky that most people in the West would know, but thin slices of beef that have been braised in an aromatic sauce, drained, and then shallow fried until dry. I've had it looking like this: or this version (less dried): So, my question is, what cut of beef do you think I should use for this? I imagine that it shouldn't be too tender or expensive of a cut - maybe a sirloin? All of the Indonesian references that I've seen refer to cuts that don't exist here or don't even refer to a specific cut at all - just say "take a chunk of beef", haha.....

@Alex your points are interesting . anything ' cured ' would keep . cheeses are fine at room temp , including the the Brie I keep for several days at room temp to ' mature ' think more about Mayo ? and items like that .

Two I've already baked atop a pilaf. Altogether disappointing: edible, but the pesto I threw into the rice mixture wasn't noticeable. More to the point, the chicken skin was flabby! (I've gotten spoiled by the really crisp fried chicken that a couple of our stores do, that are my special treats.) I think that may have been poor temperature management on my part, though. I'm sure I've managed in the past to cook chicken atop an oven pilaf, removing the lid at the appropriate time so the chicken skin gets crisp. With that in mind, I'll probably grill the next batch after marinating for a while. i haven't done anything about it, but grilled chicken is a wonderful thing and I have plenty of fixings for accompaniments like tzadziki or tabbouli. Beyond that, I dunno. I'll have to start with a general flavor direction (Greek? Italian? Mexican? Egyptian? etc.) and go from there. The possibilities with chicken are immense. And of course I'll have to remember to remove them in time to thaw! What would you suggest? Edited to add: now that I think of it, I'll definitely use some of it for my version of Chicken and Cauliflower Shawarma, in which I cleverly added chicken thighs to the recipe. It's a sheet-pan roasting process that produces good, crisp chicken along with good, spicy/crisp cauliflower and onions.

Have you had a chance to try that pan yet? Is it more or less this one from Williams-Sonoma? If so, it looks like a good one...similar in size and shape of my "workhorse" pan that I described above. I found a better photo of it: Again, it was a garage sale special but I really like its size, shape, performance and heft.

@Smithythat's an excellent price for CkTh's Ive tried them , same price and found , from MarketBasket there was a lot of fat under the CkTh's of course this id very variable , depending where you shop. Stop&Shop in my area, their store brand , Ive learned is where I go from now on. Sooo : what are your plans ?

I made some canelés yesterday for visitors... This afternoon's adventure in baking was a splendidly titled Gossiping Cake from the 17th Century... In these modern times, we'd think of it more as a spiced bread than a cake, similar to a hot cross bun. It was perfectly pleasant, but next time I'd use more fruit, and, rather than a round, do it as a loaf or as individual buns. But having said that, other than the charming name and backstory, there's no real reason to make it again.

Even stringent, food service guidelines indicate food held in the “danger zone” (generally 40° - 140°F or 5° - 60°C) is still safe to consume after 4 hrs. Six hrs is starting to stretch it a little. I’d feel fine with salty meats and fatty cheeses in that range, those who prefer to go strictly by the book might include a frozen ice pack that would keep the temp down for a few hours.

In the not-too distant future I'm planning to make a sandwich that will be wrapped securely but kept at room temperature for probably between four and six hours. I'm wondering if there are any sliced cured meats that would keep safely for that long. I'm thinking maybe proscuitto or serrano. I know that a hard cheese like manchego should keep, but what about a soft cheese like brie?

Add some bacon and you can call it the Elvis! (after his supposedly favorite sandwich, Peanut butter, banana and bacon)

I applaud @blue_dolphin and other folks who (a) have access to farmers' market chicken and (b) are willing to pay the fair prices. I don't have access to farmers' market chicken, that I know of, but I do love chicken. Imagine my surprise then I spotted this the other day: Whotta price! I bought 2 packages. I've parted them out and frozen them in packages of 2 and 4. I'll try to do them justice.

Wilted spinach, cilantro, and Thai basil pureed with half a jalapeno and a roasted chile Poblano and a splash of half-and-half. Sauteed sliced shallot, the other half of the jalapeno, and garlic, and then added the sauce, roasted chile Poblano strips, fried potato cubes, thyme, and Mexican oregano. Inspired by palak paneer, but with Mexican flavors. 😆 Topped with an over-not-so-easy egg and feta cheese

Hard to know whether to file this under Breakfast or Lunch. I missed breakfast so this is the first meal of my day, but at noon. In the microwave I heated a slice of the tomato cheddar pie I wrote about here. While it was heating, I cooked 2 eggs over easy on the stovetop. Slid the eggs onto the pie; scattered shredded cheddar atop the eggs; dug in. Brunch, I suppose. Delicious, for sure.

Rather conventional breakfast items today. French toast sticks, sausage, yogurt and peaches (O’Henry, my fave) with a drizzle of vanilla bean-infused maple syrup. The only twist was using a split-top brioche hot dog bun to make the French toast sticks, a trick I spotted online and a good way to address odd dog/bun ratios. I tend to use sturdy, stale, sometimes VERY stale, bread that needs a good soak. This was rather the opposite and only needs a quick dunk rather than a soak but I’d do it again.

I actually already tried that route and it didn't work. No doubt I didn't use enough. I felt that any more chocolate would be simply wasted as I already found the mixture too sweet for my taste.