n_maher

Happy Birthday, Doug!

Happy birthday!

Sure @Pars - the rice is from the NYT Cooking site: https://cooking.nytimes.com/recipes/1022318-cilantro-rice?smid=share-url. That might be paywalled, always tough to tell with NYTC so let me know if it doesn't come through. It's the kids favorite rice. My only tweak is I use a little less onion powder and sub in some garlic powder. Enchilada Sauce - Ingredients 1 pound tomatillos 4 cloves garlic 2 jalapeno peppers 2 poblano peppers 2 serrano peppers (I usually can't find these so just up the poblanos) 2 tablespoons chopped cilantro ½ tablespoon cumin 1 tablespoon spicy chili powder Salt and pepper to taste 2 cups chicken broth Juice from 1 lime Instructions Preheat oven to 350 degrees. I actually just use the broiler, on low and first and then ramping up to high. Doesn't really go any faster but gives better char on the peppers in my experience. Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them. Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit. Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go. **tip, but the peppers in a foil pouch and let them steam for a bit to make removing the skin easier** Add cilantro, cumin, chili powder and salt and pepper. **tweak - I use less chili powder, and leave the cilantro till the very end. I think the flavor is better that way** Process to combine. **I use an immersion blender in the pot I cook the stuff in after adding the broth** Add chicken broth and lime juice and process until smooth.**adjust broth amount based on how thick/thin you like your sauce. Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop. **don't over-cook the sauce. I cooked it all day once and the flavor seemed to break down too much. ** Final Assembly I always use corn tortillas, heating/softening them in the microwave in batches of no more than 10 as instructed on the package. Use anything from rotisserie chicken to baked, boiled, grilled, etc., as long as it's shredded. I usually season the chx lightly with homemade taco seasoning (Alton Brown's 19). 1.5lbs is usually enough for 20+ enchiladas. I stuff each tortilla with chicken and cheese, roll, place in a greased glass dish until its full. There's never too many enchiladas. Top liberally with sauce and cheese, bake at 350 for 25min (covered) and then uncover for another 5 minutes. Fresh grated cheese is always best, sometimes there's time, sometimes there's not. It's not a huge difference, but a nice one if you have the time. I usually mix colby-jack and cheddar. Go all out and get a little queso fresco if you want to go full fancy.

Mexican night in NH. Enchiladas Verdes Cilantro-Lime Rice

Sorry to be late to the thread. Happiest of birthdays, Al. You're the best, man.

I had a leftover crust, so tonight I decided to make spinach-bacon quiche so I'd have something good for breakfast.

Finished this morning, devoured at work.

Saturday was Pie Day so we had previously agreed to celebrate this week. So tonight I made but did not bake Taco Pie and also made the crust (and did bake) for a Chocolate Chess Pie.

Update - woke up to 2" of new snow. It is time for winter to end.

It was 70 here Tuesday. It flurried on me on the way home tonight.

I've missed this thread until now, but been a fan of The Charismatic Voice for a while. I enjoyed this episode a lot. In a similar vein, I go on bents of Drumeo's "For the first time" series, which can be pretty analytic depending the drummer.

Thanks all. It's a bit difficult to comprehend (at times anyway) where the time goes. I remember a lot of what's happened in the last 25 years or so but at the same time don't. But I think I'll continue Operation Ostrich and try not to have today feel like much more than any other day. That said, minus work it was a great day of catching up with some friends and family and having good food at home and now breaking my no-drinking-till Thursday rule to enjoy a wee dram of the good stuff.

A very happy birthday, Craig!

Happy birthday, Naaman!

Stay safe Knucks.

Looks like NH mostly dodged a bullet, well, as long as you call only 10-12” of snow dodging. A friend in RI is stuck outside the US and being told he cannot get back until Friday. He got 33” of snow at his house just south of Providence. Yikes.

Happy birthday, Dan!

I use what I think is a very simple recipe, from Melissa Clark (NYT cooking), with slight tweaks based on what I actually have in the kitchen. Ingredients Yield:10 to 12 biscuits 230grams (about 2 cups) all-purpose flour 50grams (about ½ cup) cake flour 15grams (about 1 tablespoon) baking powder 8grams (about 2 teaspoons) sugar 6grams (about 1¼ teaspoon) fine sea salt 9tablespoons unsalted butter, chilled and cubed 1cup buttermilk, chilled I rarely have cake flour so just use 2-1/2C of whatever I have. I rarely have buttermilk so use a substitute of 1T of white vinegar and a scant C of whatever milk is in the fridge. If I am feeling really lazy I'll use salted butter and scale down the salt or sometimes I don't have unsalted butter. The technique is simple, whisk together all the dry ingredients, cut in the butter with a pastry cutter, stir in the buttermilk while try not to over mix. Turn onto a floured surface, roll until ~3/4" thick, and I use a biscuit cutter to cut the rounds making sure not to twist the cutter. Allegedly that seals off the outside and doesn't let them rise properly while baking. I've never had this recipe fail. I'm lazy, so I never brush the tops with butter - which is what 1 of the 9 (heart-attack-inducing) TBS of butter is for. So I usually just use 8 in the dough.

WCPGW? I used a leftover biscuit this morning to make breakfast.

I made and ate biscuits, but I'm afraid to post pictures for fear of what could happen next...

Happy birthday, Colin!

A very happy birthday to you, Dr. Wood!

Fax is on.

Some quick googling suggests that if you contact Niche, they'll sell you a motor that six months or so ago would only run you ~$70+ import fees (~$50 at the time). Might be worth a shot? If you decide to move on, let me know. I'd like to have a go at fixing it.