[Felafel/Falafel--Cook-Off 30]

So I did the epicurious recipe posted earlier, made some tzatziki , and gave it a shot.

Crunchy on the outside, though a bit soft on the inside. It tasted much better than the boxed stuff!

(the stick type things are fried potatoes)

Sean

[Salmon]

What do you do?

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I like marinating it in maple and soy, bake in the oven on some parchment at 400F.

A new favourite is this:

http://www.epicurious.com/recipes/recipe_views/views/5908

The flavours are wonderful, I've become a fan of chipotles recently and this one really made me happy.

Sean

[Felafel/Falafel--Cook-Off 30]

I need to go pick the brain of the owner of the Falafel Place down the street from me . . . his falafel are amazing. 

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Are you talking about Falafel Place on Corydon? If so, I think we're neighbours, I'm on the same block as it.

Sean

[Canned chipotles]

i puree everything in the can together, and freeze it, thereby avoiding the molding and throwing away step. we just chip out a teaspoon at a time.

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I do something similar, except that I line an ice cube tray with plastic wrap, put a tablespoon of the chipotle in each, cover, and freeze. Then I transfer all the frozen tablespoons to a plastic bag that keeps in the freezer.

Do you puree the sauce, too? I just do the pepper itself, as that's what the recipes most often call for.

Sean