weinoo

The roasting on the közmatik just won't stop: These were used for a nice roasted corn and pepper salsa. Made a Hatch chile quesadilla (or two). Used roasted Hatch chiles, a spreadable cheddar (with Hatch chiles, from Trader Joe's!), and another layer of bland white cheese on top. Significant Eater is getting her Hatch chile fix - we also had green chile stew with Rio Zapa beans.

I had no idea that Great NY Noodletown even had a web site! And an Insta! This is worrisome! (They still only take cash!!)

After quite some time away, I met a friend for lunch today...at Great NY Noodletown! We shared a bunch of things; always get some roasted meats. Roast duck and roast spareribs. Singapore chow fun (was awesome). Yu choy oyster sauce. Everything was spot on today, which isn't always the case. Just great though.

Well - tell us where the cut is from on the pig...

No, there isn't.

The other solution, of course, is to buy a fresh chunk, and use the old stuff to make a bean soup or something.

Yes. You're probably better off punching up the dishes with some real New Mexican chili powder (single variety).

@lindag did you notice the post immediately following?

Some of last night's dinner: Beefsteak + 2 other tomato varieties with some fresh balcony basil (from a friend's balcony, whose plants I take care of when she's not in town), olive oil, salt and pepper. Salted radishes. Small sweet peppers, roasted, peeled and tossed with olive oil, basil, sherry vinegar and anchovies from Spain. Penne with zucchini, feta, basil, hot pepper, olive oil.

There's also this tip from marcella, when the Parmigiano in your fridge seems to be a little bit too hard...

These are mediums (probably Big Jims), and they are definitely spicier than the mild ones. Quite a few cultivars of this pepper are grown in the Hatch Valley... https://www.hatch-green-chile.com/pages/what-are-hatch-chiles

I don't think you need a new processor. I'd say that maybe you ought not let the parmesan get "really hard." That said, I've never had a problem with any of the hard grating cheeses using the Mouli. However, I ofter just use one of these...https://www.microplane.com/select-series-starter-kitchen-set-with-microplane-zester I have a old microplane which has interchangeable blades; one fine, and one not fine...I think the key is not to press too hard when grating!

Whoever said spelling was my strong suit? https://pazaar.co.uk/collections/pazaar-for-you-and-your-home/products/the-kozmatik-vegetable-roasting-tray

Wow - very interesting. I know some people who have and like the Breville very much; however, this is the model they use...https://www.breville.com/us/en/products/pizzaovens/bpz820.html?sku=BPZ820BSS1BUC1

Another bag of Hatch chilies, and a bag of those little assorted peppers... I even used the közmatiq correctly this time! The more roasty the chilies are, the easier the skin will slip off. And there was practically zero mess under the grates on the stove.

Isn't the Ooni for outdoor use?

Don't worry about everyone's food neuroses - you do you!

I don't make it often, much to Significant Eater's chagrin. But now that I've got my hand on fresh Hatch chilies ( I bought another bag yesterday)...

Ahhh, @Duvel - listen to your DW - much better choices!

Not exactly a new idea; the ubiquitous fruit and vegetable vendors who set up on the streets have been pricing bananas like that since before Joe traded. Usually 4 for $1, or $.35 each.

Pretty easy and quick to prepare: Faella "Tofe" with assorted raw tomatoes, roasted Hatch chilies, feta, Parmigiano, olive oil, salt and pepper.

I roasted (on the közmatik) the fresh Hatch chilies from Trader Joe's: Of course, it being Sunday (and Saturday was a late night), the közmatik is unceremoniously being used upside down. The chilies are pictured after the first turn; I think they took around 15 minutes to get nice and blistered all over, and then the skins slip off easily, after they steam in a covered bowl for another 10 - 15 minutes. I used them in what I'm sure would be everyone's favorite dish, to accompany pork chops: A sauté of fresh corn, sweet onion, GREEN BELL PEPPERS, Hatch chiles, assorted herbs. Pork was pan-roasted and sliced - it's served atop a honey/mustard pan sauce. White Marcella beans on the side. Had I had all the ingredients on hand for New Mexican style Calabacitas, I would've made that instead. Perhaps next time.

Took a picture of the package for you...

The only time I had a problem with one of the electric ignitors on the Wolf range here, I gave the ignitor a gentle, yet thorough cleaning, and that took care of the issue. They don't like water and/or crud around them.

@KennethT - have you ever had the Big Tray Chicken from Spicy Village on Forsyth Street? It's quite good (no comment on its authenticity).