weinoo

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).

Exactly. Kind of why I quit the bean club - after figuring out the ones I really like and being able to purchase those by the pound at a close-by store.

As an addendum, I think when using beans of questionable age, they must be overnight soaked.

Basically why I'm moving all my rice and stuff like grits, polenta, oatmeal, flour, etc. to the fridge/freezer. The beans are gonna have to wait, but I hope to use up my supply while it's still relatively fresh, and then only have a pound or two of beans to deal with at any given time.

Nothing really gets better as it sits in a pantry.

The full fat, in all its guises, is great.

What restaurant is doing that?! Because it’s WRONG. I had beans at Foul Witch recently, and they were cooked till soft and luscious and not bursting.

no - via Fresh Direct, from: https://americanshrimp.com/suppliers/dominicks-seafood-inc/

Current fave: https://siggis.com/

It is still unopened as of this morning; those Basques sure talk funny! (The distilleria is located just south of Bilbao).

Not necessarily a Trader Joe's product, but purchased an hour ago at Trader Joe's... Trying to avoid any rocks or other contaminants in my food, I stick to mostly produce. Today, avocado prices were way up...I think two weeks ago, I paid $1.49 a piece; today they are $2.49 (appears to be a shortage of Mexican avos).

Failure to take a picture before we start digging in means... The table looks a bit like a crime scene, though I've cropped out the really bad part...oh, what the heck... Marcella beans, reheated in the oven with Parmigiano and bread crumbs. Criminal green beans and wax beans "marinara." Gambas al ajillo.

Another non-recall, but... Not for nothing, I generally don't eat oysters in months without an "R" in the spelling, nor am I a fan of oysters from warmer waters like the gulf.