weinoo

As long as I can get good avocados and decent tomatoes. And Eli's bread.

Corner fruit and vegetable cart: Also had colourful peppers, at 3 for $1. So... I took home 6, and did the roasting over a gas flame trick. And got some Indian spices for another foray into a seldom cooked by me cuisine. More coming. Why I bought the powder, when I could just grind the whole peppers, is something I can't quite figure out.

Yes - I definitely looked at that one. One of my former teachers at Peter Kump's lives in Santa Fe now, and appears to cook at the SFSC. And this is one of the cookbooks I perused... Purchased at the Coyote Cafe! But, did you know that Miller has tomatoes in his red chile sauce? A shonda!

Yeah, that's pretty much it. Well, except for the garlic salt, which I save for my Hidden Valley Ranch dressing. And pizza.

So what I did was research a bunch of recipes on line, look at a bunch of recipes in my cookbooks, and talk to some real cooks in my family; some cooks even from New Mexico. First, using the dried red chili pods I got from Hatch, NM (via Amazon, KY) I made the above pictured red chile sauce. People, including my wife, have made that type of sauce with chili powder, using the powder in lieu of whole peppers. The sauce itself is fairly simple, with minimal additional ingredients; some onion, some garlic, some Mexican oregano and maybe honey, maybe not - you know the drill, everyone has their own way to make it. some people roast these dried chili peppers before making the sauce; others don't. The chilis are simmered, puréed, and then fried along with the additional ingredients. The resulting sauce is fucking delicious. And it can be used for many things, one of which is carne adovada. I mixed some in while reheating beans - they were great. Eggs, burgers, potatoes - you name it, they put chile sauces on it. (Oh, today I also communicated directly with people in Hatch, as I wanted to find out more about the process the chilis are put through before I buy them). Okay, we have the sauce. Next, I did much of the same research for the adovada. I used good pork (Korubuta) shoulder, cut into 2" hunks. Browned it slightly (you'll see) and removed; cooked some onions and garlic and then added spices (such as cumin, coriander, oregano) to the pan, added pork back in along with a T of honey and vinegar, the red chili sauce and a little stock for the braise, and braised the meat for about 2 1/4 hours till it was almost fork tender. Then I finished it, with the lid slightly ajar, till the meat was fork tender and the sauce nice and thick. Others braise in the oven, I did mine on the stove top. Basically, I bastardized a number of recipes. To make this: Let's jsut say - it was delicious. We enjoyed it with tortillas, rice, and a sauté of corn. Tonight, we're having more. Serious Eats' recipe: https://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html Cook's Illustrated - behind their ridiculous pay wall, but in the October, 2018 issue. Zestful Kitchen - this recipe certainly looks fine. No shortage of recipes. But, and it's a big but, the real deal is made with chilis (any of a number of varieties - like 8 or 10) specifically grown in the area of Hatch, NM. The Hatch Valley, as it were - sort of like Gilroy and garlic, if you know what I mean.

LOL. The other distinction to be made is that there are plenty of differences between what we know as Mexican food and New Mexican food. Not selling Mexico short, but humans have been living (and eating, evidently) in New Mexico for like 13,000 years). We were having a nice discussion about Mary & Tito's last night. As well as Monroe's, Duran Pharmacy, Los Cuates, El Pinto, and of course, The Frontier! (And Blake's Lotta Burger, where you can't forget the green chile and cheese on your burger!).

Significant Eater's as well. As a matter of fact, I believe the first time we went to New Mexico together, to visit the mispucha, she took me to this place... Where they specialize in, you guessed it, carne adovada! https://maryandtitoscafeabq.com/

Yesterday, I decided it was time to use (some of) these. To experiment a bit, as I haven't cooked with them before... So, using a mix of the hot and mediums... A New Mexican red chili sauce was made. And the apartment smelled great. Mixed a little with some previously prepared @rancho_gordo Vaquero beans, heated them together and they were really delicious. Next up, carne adovada.

This arrived yesterday... Probably big enough to hold an Anova oven - fortunately, it was lighter and contained... Snacks! I know, I know - Orville Redenbacher popcorn (which, for some reason, I ordered 2 of). How gauche. But as popcorn eaters, we've tried a number of different types. Fancy schmancy, like this stuff... And you know what? We don't like it as much. I did kowtow to this, however... And how can I forget her? So far, she is pretending it doesn't exist. She'll break down eventually...they all do.

Don't forget the appetizing too!

Basements, kitchens the size of our apartment, storage - how nice it all must be!

I think it also depends on the home and kitchen the appliances are going into. Trust me, I spent a fair amount of time agonizing over my purchase. Wolf vs. Blue Star. Wolf vs. Blue Star. Wolf vs. Blue Star. In the end, I chose the product I felt would not only work best, but also fit into my design quite nicely.

It's interesting to see this. One of the books I liked to give as a present, to people alleging they wanted to learn how to cook, is Julia Child's The Way to Cook (eG-friendly Amazon.com link). Very well written and great illustrations.

I think what I own is the best. Someone else who owns something different might believe that is the best. Hard to say, since it's all pretty subjective. I'm pretty sure that almost any range will sear a steak properly; it probably depends more on what cookware that steak is being seared upon, and how properly one heats that piece of cookware. As far as ducted hoods go (I have a ducted hood), they are never gonna be as good as a hood properly powered, properly installed, and properly vented to the outside.

Faux-ssoulet. Almost fully repurposed dinner. Leftover roast duck (the two legs are buried in there, we'd eaten the thighs the night before), some fresh sausage from the freezer, a frankfurter from the freezer, yellow eye beans also eaten with the duck the night before. Sautéed the fresh sausage and then onions, celery, carrot, garlic. Added the beans, stirred it all up and baked for 45 minutes or so, and then topped with bread crumbs and baked for another 30 minutes or so. Really great.

All this talk about birthdays, bad backs, etc. etc....

Have you ever started, because I can't find it, the "What do Hoarders Cook While Reading eGullet" topic?

Worcester - a few times a year - we have good friends who live in Shrewsbury (actually Holden now). If we've got a concert or some other thing we're going to in Boston, we'll also stay a night or two in Shrewsbury. And it's good for the legal pot stores. So we've been to both the Boulevard and the Miss Worcester - two classics, if ever there were! And this isn't the Arturo's in Westboro - it's the one on Houston St., here in Manhattan.

I understand you dry it, oil it and wipe it out before putting it away. But the next time you use it, do you heat it, put a tiny drop of oil in it, and wipe it out before you start actually cooking in it. Because this is the method I use for all non non-stick pans (i.e. cast iron, whatever my wok is made out of, carbon steel). Even when using stainless steel or lined copper, the pan needs to be at a proper temperature for stuff not to stick.

Happy Birthday, @Shelby! Wellfleets are delish - from what site did you order the oysters/cheeks/scallops?

All very good questions, but I didn't ask.

Another day at the farmer's market yielded last night's dinner. Hudson Valley Duck, those fine purveyors of all sorts of ducky products, had fresh Moulard legs on sale - 2 whole legs for $5 - and these legs are not skimpy! With more room in my freezer, I'd have snatched up a dozen pairs, but having recently received lots of frozen seafood, I limited my purchase to 6 legs. Well seasoned (a la confit) and slow roasted for 2.5 hours, temp cranked for the final 15 minutes before serving. Over @rancho_gordo's yellow eye beans, cooked simply with mirepoix. Bitter green salad on the side. Pinot noir to drink. Quite satisfying.

Perfect and easy. I have all the ingredients! Almost all - I’m not slapping my mama.

.really great looking potatoes. What’s your method?

Either that or you're just lucky.