NightmareOnElmStreet Posted August 29, 2020 Share Posted August 29, 2020 @Tails0nE Idk, son. I can taste the dryness my brotha. No sauce. Come back with a better flex soon, homie. 1 3 Quote Link to comment Share on other sites More sharing options...
Mercer Posted August 29, 2020 Author Share Posted August 29, 2020 IMG_4771.mp4 New Mexico Hatch Chilis being roasted. They sell them green but we just have them roast for us there in this thing. Takes less than 5 minutes and they come out perfect, roasted off the street right down the block. These 'off the books' hatch Chili vendors are big out west, especially in New Mexico and Colorado. They're also in about every neighborhood here in Denver. The chilis themselves come from Hatch NM and the tradition started with Pueblo Indians, and was later refined by Hispanics in New Mexico into what it is today. The outside turns black when they're roasted. Have to take them home and let them steam for 2 hours before processing. Copped an 11 pound bag here. Took my wife about 7 hours to de-seed, remove the charred skin. She processed this 11 lbs bag of roasted hatch chilis down to a little more than 7 pounds. a672e699a5cf44b4ba69462bb60d27bd.mp4 Simmered 4 pounds of pork shoulder, with about a pound of cleaned/processed hatch chili for three hours. This "New Mexico style chili" is dope because it boils down to 90% meat chunks, 9% of these delicious hatch green chilis as a sauce, and 1 percent of cilantro, green tomatillios, a little garlic and that's it. It's literally the best chili you've ever tasted, we usually we make it with beef. Homemade hatch chili hummus from scratch, every garbanzo bean was individually skinned so the hummus was extra creamy AF. Leftover chili chopped and bagged on triple beams. Ended up with 6 lbs frozen for use this fall. The hatch chili guy that grills these down the street is only trappin until November, so we might need to re-up before winter. 1 3 Quote Link to comment Share on other sites More sharing options...
LUGR Posted August 30, 2020 Share Posted August 30, 2020 @Merceryou should invest in a vacuum sealer. 1 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 30, 2020 Share Posted August 30, 2020 7 hours ago, Mercer said: Homemade hatch chili hummus from scratch, every garbanzo bean was individually skinned so the hummus was extra creamy AF. Amazing 👌 Quote Link to comment Share on other sites More sharing options...
Steel Schnauzer Posted August 31, 2020 Share Posted August 31, 2020 3 1 Quote Link to comment Share on other sites More sharing options...
morton Posted August 31, 2020 Share Posted August 31, 2020 How do you like that napkin holder? I have been meaning to pick one out, totally bogus how paper napkins just come in a wrapper, they should put them in a box that opens up to dispense. 1 Quote Link to comment Share on other sites More sharing options...
Steel Schnauzer Posted August 31, 2020 Share Posted August 31, 2020 12 minutes ago, morton said: How do you like that napkin holder? I have been meaning to pick one out, totally bogus how paper napkins just come in a wrapper, they should put them in a box that opens up to dispense. It’s pimp it’s a simple human product I found at thrift store I have a ton of simple human shit at my place they make shit right. 2 Quote Link to comment Share on other sites More sharing options...
morton Posted September 1, 2020 Share Posted September 1, 2020 The simple human under counter trash system with fitted bags is great. Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 1, 2020 Share Posted September 1, 2020 7 hours ago, Steel Schnauzer said: simple human product great idea for a new thread 1 Quote Link to comment Share on other sites More sharing options...
DETO Posted September 1, 2020 Share Posted September 1, 2020 2 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 3, 2020 Share Posted September 3, 2020 Too hungry for a plated photo but here's what's left of a seafood chowdah. 1 3 Quote Link to comment Share on other sites More sharing options...
Steel Schnauzer Posted September 4, 2020 Share Posted September 4, 2020 2 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 5, 2020 Share Posted September 5, 2020 Took a shot at 2 Peruvian favs, papas huancainas and pollo a la brasa. Top photo is boiled yellow potatoes in a spicy cheese sauce. Too lazy to add some olives on top. Sauce should be more yellow like the egg yolk but I used homegrown yellow Peruvian hot peppers instead of the traditional orange ones. Chicken was served with a traditional spicy cilantro mayo sauce. Next time will BBQ the chicken. Think yours looked better if I recall @morton 2 2 Quote Link to comment Share on other sites More sharing options...
morton Posted September 5, 2020 Share Posted September 5, 2020 Spatchcocking or splitting is a must when roasting chicken in my opinion. The papas looks correct how was the flavor of it all? That is what matters. I get the idea that you have a Peruvian connection, have you been there? Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 6, 2020 Share Posted September 6, 2020 On 9/5/2020 at 5:03 PM, morton said: Spatchcocking or splitting is a must when roasting chicken in my opinion. The papas looks correct how was the flavor of it all? That is what matters. I get the idea that you have a Peruvian connection, have you been there? Can't argue w/ how yours looked but whole/BBQ was the goal. I've had the pollo a few ways but there's a place near me that does it on a charcoal rotisserie and that is my fav, so trying to replicate. The papas was good enough for the first course of dinner and the next day's breakfast. But not as I've known it before. A little spicier, which was good, but not quite as smooth/creamy. Also while it may seem like nothing, the traditional yellow color is very eye pleasing. They put the aji amarillo sauce on lots of stuff, pasta, rice, risotto, will definitely try that too. Should also mention I don't deep fry stuff, at restaurants I would also have fried yuca to dip into the yellow/green sauces. I've never been to Peru and have no personal connections there. I've been lucky to come from/live in an area that has a few Peruvian restaurants and when I lived in NYC I had some close by, as well as some other S American restaurants that would make a dish or two from other SA countries. Separate but very related, their women are hot, I mean caliente. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 10, 2020 Share Posted September 10, 2020 hickory smoked turkey breast 4 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 12, 2020 Share Posted September 12, 2020 Another run at the pollo a la brasa 2 2 Quote Link to comment Share on other sites More sharing options...
mr.yuck Posted September 12, 2020 Share Posted September 12, 2020 I havent cooked anything substantial in a while but I would like to share my favorite olive oil. Its unlike any other oil Ive ever tasted. 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 12, 2020 Share Posted September 12, 2020 I see that's D'artagnan brand, generally very good products. I've raved about their duck bacon before. Truffle butter is pretty good too. 1 Quote Link to comment Share on other sites More sharing options...
morton Posted September 13, 2020 Share Posted September 13, 2020 Easy weeknight dinner, greens, squash, rice and beans. Was vegan till the butter hit there rice. 5 Quote Link to comment Share on other sites More sharing options...
morton Posted September 13, 2020 Share Posted September 13, 2020 New Orleans shrimp over rice, corn fritters. 2 3 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 17, 2020 Share Posted September 17, 2020 Cashew Coconut Shrimp. Dipping sauce made w/ a relative's homemade peach x mango x cherry jam. 1 4 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 17, 2020 Share Posted September 17, 2020 Rum & banana custard w/meringue topping in a chocolate pie shell. 3 3 Quote Link to comment Share on other sites More sharing options...
Mercer Posted September 17, 2020 Author Share Posted September 17, 2020 Perfection Quote Link to comment Share on other sites More sharing options...
mn1_fuckos Posted September 18, 2020 Share Posted September 18, 2020 (edited) it looks better then it tasted needed a little more salt and maybe a little marinade haha vegetables were on point though Edited September 18, 2020 by mn1_fuckos 1 1 Quote Link to comment Share on other sites More sharing options...
morton Posted September 18, 2020 Share Posted September 18, 2020 Different kind of Merengue 1 1 1 Quote Link to comment Share on other sites More sharing options...
morton Posted September 18, 2020 Share Posted September 18, 2020 1 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 18, 2020 Share Posted September 18, 2020 Last time I'll post this, finally got the pollo just right. 4 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 19, 2020 Share Posted September 19, 2020 love the guy with the green hat on the left 1 Quote Link to comment Share on other sites More sharing options...
Mercer Posted September 19, 2020 Author Share Posted September 19, 2020 That whole table looking thirsty AF, lol. Quote Link to comment Share on other sites More sharing options...
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