Foodgasms

[Hester]

Yeah, it's a texture thing for me, too. It doesn't have to be the focus, necessarily, but I like it to be in somewhat cohesive bites.



I'll have to try that! I can taste it in my head, and it tastes very good. Funny, I don't think of combining roasted peppers and cucumbers, which is very odd, as they are two of my favorite ingredients in the world, and now that I think about it, they would taste wonderfully together. Sweet and soft meets cool and crunchy. I'm excited to try it!

I roast my own peppers on the grill most every weekend, enough to last me through the week. I always grill other one or two other vegetables with the peppers (asparagus, portabella, fennel, eggplant), but the peppers are a constant. I used some of last weekend's batch to make a roasted pepper hummus. Yum.

home roasted are the only way to go. i'll buy a case of peppers then roast and freeze them. they freeze well. the canned/jarred stuff is awful---kind of like the pimientos in the center of green olives.

roasted green chilis, too. when hatch chilis are in season i'll roast and freeze.

you can order them here:
http://www.newmexicocatalog.com/html/green_chile.html

 

[tortoise]

home roasted are the only way to go. i'll buy a case of peppers then roast and freeze them. they freeze well. the canned/jarred stuff is awful---kind of like the pimientos in the center of green olives.

roasted green chilis, too. when hatch chilis are in season i'll roast and freeze.

you can order them here:
http://www.newmexicocatalog.com/html/green_chile.html

YES! Oh, I love roasted Hatch chilis. Makes me wish I had one of those flame roasters they use at their festivals, the big hand crank thingies. I am a definite pepperhead, and it only gets worse with time. Things that used to be blisteringly hot on my tongue now barely make me flinch. I crave the capsaicin.

I love hot sauces, too, but my favorite peppery condiment is this. Delicious.

 

[cjh]

you can order them here:
http://www.newmexicocatalog.com/html/green_chile.html

this thread is out of control.

i order those every year with a friend (it's worth the dough to get the already peeled) and make gallons of green chile stew.

that's one thing i truly miss about living in the southwest.

 

[tortoise]

this thread is out of control.

i order those every year with a friend (it's worth the dough to get the already peeled) and make gallons of green chile stew.

that's one thing i truly miss about living in the southwest.

They are truly worth the trouble. Peppers are abundant here in SoCal, but the Hatch greens are special. I don't mind peeling them at all, blackening the skin is part of the joy of all peppers for me. But yeah, it is a LOT more work, and if I was doing a humongous batch, I would probably go with the peeled, too.

Please to share your green chile stew recipe?

 

[rosco rathbone]

Food storage question: I had to travel 4 hours RT for a supply of Scotch Bonnets from Little Guyana-also known as aijicito and I'ev seen them labelled as "habanero" also, but I don't know if that's right. They are fresh. What's the best way to store them until my local international mart restocks? Freeze? Keep in crisper? They don't seem to last long, instead of drying they sort of start to rot.

Kingfish steaks in coconut custard tonight! with a side of flash-sauteed kale with some cooking sherry and little bit of lime juice and little bit of soy. I might make boiled green bananas too, especially if I don't eat all day.

I haven't eaten anything except a carrot and some celery since last night.

 

[Saint Peter]

There were issues in Denver years ago with non-Hatch being marketed as Hatch by the street corner venders. That is a good way to get your pepper ass kicked as it turns out.

I only get Hatch. Roast it up. Burn it a tad if you must.

 

[Hester]

YES! Oh, I love roasted Hatch chilis. Makes me wish I had one of those flame roasters they use at their festivals, the big hand crank thingies. I am a definite pepperhead, and it only gets worse with time. Things that used to be blisteringly hot on my tongue now barely make me flinch. I crave the capsaicin.

I love hot sauces, too, but my favorite peppery condiment is this. Delicious.

i LOVE pepper jelly. great on lamb!

or on crackers with a soft creamy cheese.

 

[cjh]

They are truly worth the trouble. Peppers are abundant here in SoCal, but the Hatch greens are special. I don't mind peeling them at all, blackening the skin is part of the joy of all peppers for me. But yeah, it is a LOT more work, and if I was doing a humongous batch, I would probably go with the peeled, too.

Please to share your green chile stew recipe?

i riff off the recipe in the pink adobe cookbook: http://www.thepinkadobe.com/

i don't have it here; i'll fill this hole later, though.

i lived in santa fe for a while. i thought i know hot from texas. no fucking way. my first day of work, my coworkers took me to the greyhound station--which had a great cafe--and i ordered a green chile cheeseburger. damn near blistered me.

 

[Hester]

Please to share your green chile stew recipe?

yes, please!

i do a green chili, garlic and cheddar soup---sometimes with a little roasted reds added--- but it's one of those spontaneous things---no recipe, i'm afraid.

 

[Saint Peter]

I would freeze the habaneros, the hateful little bastards that they are.

But I am a hack. Never trust a hack for pepper hints.

 

[Hester]

There were issues in Denver years ago with non-Hatch being marketed as Hatch by the street corner venders. That is a good way to get your pepper ass kicked as it turns out.

I only get Hatch. Roast it up. Burn it a tad if you must.

the link i gave doesn't feature true hatch, but they are GOOD and i like to support the indy farmers in the mesilla valley. they are struggling to keep their family farms going.

 

[cjh]

yes, please!

i do a green chili, garlic and cheddar soup---sometimes with a little roasted reds added--- but it's one of those spontaneous things---no recipe, i'm afraid.

it's a good one. i'll bring it back.

 

[tortoise]

I love you all. This thread is making me grin like a fool, nonstop.

Makes me sad when I have to leave you foodies, but it's that time again. Have fun while I'm gone.

Oh, CJack. Santa Fe is one of my ALL time favorite food meccas. More amazing restaurants per square mile than any other place I can think of. A friend of mine wrote a food book about the place, called Eating Santa Fe, I believe. He was my guide when I visited, taking me to some veritable food shrines. One was my absolute favorite, but I'm blanking on the name. I'll think of it, though.

Okay. I'll be back, with a bellyfull of gumbo!

 

[rosco rathbone]

I would freeze the habaneros, the hateful little bastards that they are.

But I am a hack. Never trust a hack for pepper hints.

I bought a whole bunch of them. I'm going to divide them up and try empirical experiment. Wrapping them in paper towel in the crisper might work.

These seeds in these things are poisonously hot. I made the mistake of leaving them in one dish and suffered serious gastric upset. I love the little 300K scoville unit bombs. They look like tiny evil punkins.

 

[Saint Peter]

the link i gave doesn't feature true hatch, but they are GOOD and i like to support the indy farmers in the mesilla valley. they are struggling to keep their family farms going.

I like to get all my stuff at the super market because I like all my veggies soggy and almost moldy.

 

[Saint Peter]

I bought a whole bunch of them. I'm going to divide them up and try empirical experiment. Wrapping them in paper towel in the crisper might work.

These seeds in these things are poisonously hot. I made the mistake of leaving them in one dish and suffered serious gastric upset. I love the little 300K scoville unit bombs. They look like tiny evil punkins.

If you like it hot, those are ones. My store has those fresh year round as far as the freezing them. It could mess with the oils. One of these kitchen knowitalls will be able to plumb you up.

 

[Hester]

Food storage question: I had to travel 4 hours RT for a supply of Scotch Bonnets from Little Guyana-also known as aijicito and I'ev seen them labelled as "habanero" also, but I don't know if that's right. They are fresh. What's the best way to store them until my local international mart restocks? Freeze? Keep in crisper? They don't seem to last long, instead of drying they sort of start to rot.

Kingfish steaks in coconut custard tonight! with a side of flash-sauteed kale with some cooking sherry and little bit of lime juice and little bit of soy. I might make boiled green bananas too, especially if I don't eat all day.

I haven't eaten anything except a carrot and some celery since last night.

why aren't you eating, wrathbone?

 

[Hester]

If you like it hot, those are ones. My store has those fresh year round as far as the freezing them. It could mess with the oils. One of these kitchen knowitalls will be able to plumb you up.

he could probably freeze them with reasonable success. i'd recommend seeding and chopping before freezing.

 

[rosco rathbone]

why aren't you eating, wrathbone?

I like to starve on a Sunday and then have a big food orgy. Otherwise I eat snacks all day and then when it comes time to throw down over the hot cast iron skillet, I'm all meh.

If I don't eat, I will actually cook side salads and such and eat them all with placemats, sitting down, with a candle and colorful ceramic bowls, instead of making just a main dish, eating a couple bites of it standing over the sink, and putting the rest in my big tupperware with a sort of sad and dissatisfied feeling. This food I'm into these days has to be eated hot and fresh, really.

 

[Saint Peter]

he could probably freeze them with reasonable success. i'd recommend seeding and chopping before freezing.

True.

And I might use the sealameal thingy.

 

[rosco rathbone]

I just wrap things in a couple plastic shopping bags from the grocery store and put some rubber bands on it. MAybe I'll use some of these little plastic sealable soup containers I have all over from living on takeout.

yeah, I'm gonna chop and freeze some. Even if they don't freeze perfectly, they'll tide me over in a tight spot if my supplier isn't holding.

 

[Hester]

I like to starve on a Sunday and then have a big food orgy. Otherwise I eat snacks all day and then when it comes time to throw down over the hot cast iron skillet, I'm all meh.

If I don't eat, I will actually cook side salads and such and eat them all with placemats, sitting down, with a candle and colorful ceramic bowls, instead of making just a main dish, eating a couple bites of it standing over the sink, and putting the rest in my big tupperware with a sort of sad and dissatisfied feeling. This food I'm into these days has to be eated hot and fresh, really.

i'm in one of those modes where nothing looks good or is really satisfying. starving myself won't fix that, though. i'll just have to wait it out.

 

[rosco rathbone]

i'm in one of those modes where nothing looks good or is really satisfying. starving myself won't fix that, though. i'll just have to wait it out.

That happens to me _all the time_. Pangs of hunger will be gnawing my guts and I'll still be trapped between two piles of hay like Buridan's Ass.

 

[Recidiva]

I like to starve on a Sunday and then have a big food orgy. Otherwise I eat snacks all day and then when it comes time to throw down over the hot cast iron skillet, I'm all meh.

If I don't eat, I will actually cook side salads and such and eat them all with placemats, sitting down, with a candle and colorful ceramic bowls, instead of making just a main dish, eating a couple bites of it standing over the sink, and putting the rest in my big tupperware with a sort of sad and dissatisfied feeling. This food I'm into these days has to be eated hot and fresh, really.

When I lived in California, had a lot more time and money, I'd only eat one meal a day. I'd spend the day building up an appetite, then go out and go shopping daily to get exactly what I wanted for that day and spend hours making it.

If I have the time and I can do it, that's my favorite method of balance between hungry enough to know exactly what you want, and savoring the satisfaction of making it and having it by the end of the day.

 

[Hester]

That happens to me _all the time_. Pangs of hunger will be gnawing my guts and I'll still be trapped between two piles of hay like Buridan's Ass.

oddly, i tend to gain a few pounds when i'm like this. i can't seem to be satisfied so i think i eat more. truly sucks. i wish i knew what instigates this.

hopefully, this thread will snap me out of it.