Cuz here in Denver it's all about buying a bushel of Pueblo or hatch at a roadside stand in August then freezing them and using them all year. Mine are just boring grocery store Anaheims but they make a pretty darn serviceable product
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Cuz here in Denver it's all about buying a bushel of Pueblo or hatch at a roadside stand in August then freezing them and using them all year. Mine are just boring grocery store Anaheims but they make a pretty darn serviceable product
Or perhaps MANY bushel. :cool:Quote:
Originally Posted by Cruiser
Attachment 494026
As a lover of all things Mexican, tex mex, and massive devourer of chili's I'm saddened by the fact that hatch chili's just aren't a thing in my area. I even have a cookbook entirely focused on hatch recipes for some god forsaken reason.
Perhaps you need to get into the import business? Do it for the children...Quote:
Originally Posted by Thaleia
Got me thinking. I've been considering starting a side hustle selling my refried beans (I'm not one to boast but they're pretty pretty pretty good lol), this could be a whole other product line!
I presume your refried beans are made with lard?Quote:
Originally Posted by Thaleia
Mmmm... homemade refried beans.
You know what's really tasty in refried beans? Hatch chiles. :D
Now I'm hungry.
Yessir.
Duly noted!
I mail order Cervantes from ABQ. Can't get Hatch where I live and I love the green but the Cervantes red sauce is amazing, especially with papas y huevos. A case lasts me 3-4 months. Totally worth the $90
The mex grocery by me renders their own lard and sells it in pints and quarts. It's a game changer for all sorts of stuff but it is really special in my refried black beans.Quote:
Originally Posted by skaredshtles
And baconQuote:
Originally Posted by skaredshtles
Three pounds fresh asparagus and two pounds pasta and three juices lemons and two cups chopped fresh basil and red pepper flakes and a cup and a half Parmesan
Reserve two cups of pasta water
Cook pasta in at least half the water recommended
I use a four quart heavy duty pan and fill to the top with hot water and pasta
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another case for bacon
Ragù di Cinghiale (will cook for many more hours)
One of my all-time favorite dishes. I presume you're going to make homemade pappardelle? :DQuote:
Originally Posted by dunfree
Also - what cut of wild boar did you use? I'm going to get some shoulder as well as ribs next time I'm at the specialty butcher and see which one wins.
Shoulder. The only place that carries it is an Asian market and for whatever reason every cut (shoulder, leg, ribs ) is the same price per lb., so never having tried their boar I went cheap. Will probably try ribs in the future.
Sloppy chicken and cheese with green chile enchiladasAttachment 494068
Ok…those instructions are as clear as mudQuote:
Originally Posted by DBdude
Tonkatsu night
Attachment 494086
That's a whole lotta schnitzel!Quote:
Originally Posted by oftpiste
japanese curry to go with?
It was Katsu with rice for dinner, schnitzel with lemon for breakfast. Always amazes me how much of that shit we manage to eat.
Post-run brunch. https://uploads.tapatalk-cdn.com/202...b3ed0053de.jpg
Now that is a man sized plate of hash browns
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