Smithy

The other chile relleno from a package I bought at Trader Joe's and discussed here. This time, I remembered to plate it properly (that is, to put the sauce beneath the chile). It would have been delicious either way.

Oh boy, I had the other Chile Relleno from the package for tonight's dinner. I'm glad I bought two packages! I'd stock these on a regular basis if I could. This time I remembered to take better cross-sections.

Another chance, almost, at the sandwich I described yesterday. There wasn't enough chicken salad to make 2 open-faced sandwiches as I'd described, and yesterday that much food was overkill anyway. So today it's the remaining chicken salad on a ciabatta bun, with the bitter baby greens and slices of a tomato. There are dill pickle chips in the shadow of the sandwich. I like 'em but am glad I didn't put them on the sandwich itself.

Or a really low-slung offset smoker?

@TdeV I agree with @rotuts. That cooked bacon will last in the refrigerator for a while but it'll keep longer in the freezer. In my experience, the freezer also means the bacon is less visible and less likely to become a snack. 😀 I usually store it in a sealed plastic container in the refrigerator (no tight wrapping required) but it has an amazing habit of "evaporating".

Now that I've had a chance to sleep on the whole idea, I think that the "time-saving step" of cooking the bones inside the basket was counterproductive. It might make sense for uncooked chicken bones, or using a lot of fresh meat, because of the extra collagen available. But in this case I think it diluted the stock unnecessarily. Without the basket, "water to cover" would have been considerably less and would probably have produced a more flavorful product. After cooking I could simply have used a colander and a fresh bowl. (And I will absolutely, positively remember to position the strainer over the bowl, instead of over the drain. I could have sworn I'd written about that somewhere in the long history of the I Will Never Again... topic, but I can't find it now.)

I must be in Sweetie's erstwhile camp. I've never felt that the stock made from the carcasses was too salty. Granted, I don't usually put the skin in (because I've already eaten it, or shared it with my dog). I'm a bit surprised that skinless carcasses still produce too salty a stock for you; most of that salt should be in the skin, or the meat that was already taken from the carcass. Granted, in my case the wing tips and joint cartilege go into the pot; maybe there's some residual salt there? As for what I do: it's pretty pedestrian these days. Pull the meat off the bones; break the bones at the joints so they'll fit more compactly in the pot (this includes breaking up the breastbone and the spine); cover with water; pressure cook for 50 minutes. I haven't bothered with any aromatics the last few times I've done this. Then, if I've used the IP as I did this time and had the carcass in a basket, I just pull the basket out, drain the juices into the rest of the stock, and simmer the stock to intensify it a bit. Right now, after 4 hours of sitting in an open pot on the Slow Cook mode, I'm still looking at around 4 quarts of stock. I could probably boil it down more, but this will do for my purposes. Edited to add: now that I've put the stock into containers, and had a taste, I will tell you that this stuff is nothing to write home about. I've noticed before that uncooked chicken produces a thicker stock, no doubt because there's much more collagen. This stuff that I've made today won't gel, ever. The only way it's likely to be solid is if it freezes! So...concentrating it would have been better. Aromatics would have been better. Still...it'll do for boiling pasta or potatoes or some such and adding a touch more flavor. And no, I don't think it's particularly salty.

You'll have to use your imagination for this one. That's a come-down from @blue_dolphin's post immediately before this one, so if you're of the sensitive sort then just switch to another page. I've been noshing on a rotisserie chicken from my favorite grocery store for a few days. Today I'm home, so I stripped the remaining meat from the carcass, chopped it with a bunch of basil leaves, and mixed in mayonnaise. Here's a sample: Now. Imagine that atop the sliced and toasted halves of a ciabatta bun, then topped with chopped Campari tomatoes and baby spring greens. You'll have to just imagine that, because it's already gone. Pretty darned good. Pretty darned easy. And the carcass has joined the other chicken bones I've been saving, and they're all in the Instant Pot being pressure cooked for broth. I was out of broth. I won't be.

For the record: the TJ's chile relleno does NOT include Green Bell Pepper. I dislike GBP almost as much as you, and I can attest that the labels are correct. Also, with due respect to your casserole (which I'm sure is delicious), I'm not convinced that its ingredients are close enough to qualify as a CR subsitute...although i will concede that it's simpler than any of my "less is more" casserole substitutes and no doubt delicious as it is. Here are two of my CR casseroles, which contain the same ingredients but admittedly don't have the crust from frying: Dec. 2023 and Dec. 2018. Wow, difficult to believe how many years have passed since then! But I think I preferred the Dec. 2018 version. Anyway, if you really want "less is more" I recommend the TJ's version; you can consume them without GBP fear.

@rotuts, thanks for the tip on the parchment paper. In this case it doesn't matter; the non-stick plates really are non-stick, and they're easy to clean. But if I'm working on stovetop, I'll try to remember that trick. Edited to add: oops, I mean to thank @DesertTinker for the tip. Sorry about that! But thanks.

This may not be terribly different from my earlier Panini-Pressed sandwiches, but I continue to enjoy my $8 purchase. There are a fair number of appliances that I've bought over the years that, if/when they die, I won't bother to replace. This I'll replace, if/when it fails me. There's an adage, attributed to Dorothy Parker, that eternity = two people and a ham. Imagine the case for a single person! Nonetheless, my favorite local high-end grocery store commissions wonderful double-smoked hams as a holiday special, and I indulged during last year's holiday season. And cut it up, and vacuum-sealed the chunks. The strategy seems to be working well. Earlier this week I started jonesing for some of that ham. Ham with potatoes. Mac'n'cheese'n'ham. Grilled ham sandwiches. I pulled out a smallish chunk and roasted it with baby potatoes and a package of Lipton's Recipe Secrets (basically, their onion soup mix). Today was my chance at a grilled ham and cheese sandwich, using my beloved panini press. Sourdough bread, pepper jack cheese, mayo and mustard on the interior. @rotuts has mentioned before that putting mayonnaise on the outside of the bread, instead of butter, made for a nice coating. I decided to try it. To be fair, I'd used too much mayo inside and needed to do something with the extra. I did mayonnaise on one surface and butter on the other. After the whole shebang was grilled I put in chopped baby greens (arugula and spring greens). See the difference in doneness on the two sides? The bottom part had the mayonnaise on the outside. It's possible that the color difference is due to more heating on the bottom plate, but I think the composition of the mayonnaise was a factor also. All told, I preferred the buttered surface. It seemed a bit more flavorful. But the entire sandwich was good, and more than plenty for dinner.

I think you're going to fit right in here! I remember staying up until 2, 3 or even 4 in the morning during an eG seminar on braising! Then I'd go to work after a few hours' sleep! (But I was much younger then. 😆)

I think it has some tenderizing effect, but based on my husband's perceptions the "tenderizing" may have more to do with the strategic cutting (and not overcooking!) of meat chunks. It is delicious, though.

Whoops! Yes, I had intended to include this link. Thank you for pointing out the lapse.

I hope you aren't talking about the ground beef you just purchased? What a shame, if so! My mother learned about this recipe for venison marinade, which also works well on beef, pork and chicken. If you need careful seasoning, this may be of interest to you.