August 26, 201115 yr comment_466286 I LOVE hatch chiles. It's what I miss most about my time in arizona. Green chile stew... Report
August 26, 201115 yr comment_466289 I put a bunch of roasted Hatch peppers and kielbasa in my spaghetti sauce last night - it was really good.... kinda reminded me a bit of jambalaya. Green chili stew sounds good (well, not right now since it has been over 100 degrees for the last month but maybe once October hits). I am trying to figure out how many chilis to freeze to use during the rest of the year. Edited August 26, 201115 yr by shellylh Report
August 26, 201115 yr comment_466290 it's best when it is really hot. Something about hot peppers make hot weather more bearable. I'm having chili mac. Report
August 26, 201115 yr comment_466299 I have been doing a lot of Hatch chilies as well, they are huge in Austin. Report
August 28, 201115 yr comment_466761 Sous Vidified a random cheap steak, that came from a six pack I found left over from the hurricane hoarders, with sun dried tomatoes and shallots. Cooked a bit too long and too hot. Report
August 29, 201115 yr comment_466957 Dry aged NY Strip over a Poblano/tomato/onion puree with a couple slices of giant heirloom tomato that make the steak look tiny. Mostly just wanted to try out the new food processor. Report
August 30, 201115 yr comment_466991 Dry aged NY Strip over a Poblano/tomato/onion puree with a couple slices of giant heirloom tomato that make the steak look tiny. Mostly just wanted to try out the new food processor. What did you put on the steak? Just salt and pepper? I'm curious because want to try new ingredients with my steaks Report
August 30, 201115 yr comment_466997 Croissant with bacon, avocado, poached eggs and train smash (tomato & onion relish). Report
August 30, 201115 yr comment_467073 Jecklin Floats, but only because I ran out of rootbeer. Oh, and to play around with numbnuts when he searches for a pair tomorrow. Report
August 30, 201115 yr comment_467114 Something like this a little while ago -- thx to Al... Nice! Report
August 31, 201115 yr comment_467117 Croissant with bacon, avocado, poached eggs and train smash (tomato & onion relish). Please fax. Me first! I'll queue up for that! Report
September 3, 201115 yr comment_467864 Sous vide duck breast, 135 degrees for 2 hours. I gave it just a little too long crisping the skin but it was still quite good. Report
September 3, 201115 yr comment_467905 cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous! Edited September 3, 201115 yr by HDen Report
September 3, 201115 yr comment_467957 Smoked pork loin, bacon, provolone and onion sandwich with DFH Hellhound on the side. Edited September 3, 201115 yr by Voltron Report
September 3, 201115 yr comment_467998 cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous! Sea Salt and ground pepper and distilled white vinegar and olive oil rub. Edited September 3, 201115 yr by VPI Report
September 4, 201115 yr comment_468023 cetoole what did you put on your duck breast? and Mr.VPI, again... did you use anything else other than salt&pepper on your steak? Those dishes look gorgeous! Nada, actually. Had more than enough duck fat. Probably should have added a little salt and pepper during the sear or something, but it was good as is. Report
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