Nom nom nom - Food Thread

RenegadeMonster said:
The latest Hello Fresh Recipe I made was called Mango Tango Tacos. Like several other recipes I have earmarked to buy the ingredients to make on my own, they contain poblano peppers.

And apparently poblano peppers are very regional. I have learned that Market Basket, Shaws and Stop & Shop do not carry them in the North East. My best best bet is trying to find a Mexican grocer somewhere or by canned / jarred poblano peppers which Market Basket does have from time to time.

Why are poblano peppers so hard to find in the North East? And does anyone have any other ideas to where get my hands on them?
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I suppose it depends on your projected use, but you can just buy dried Ancho chiles and hydrate them -- "poblano" is a fresh ancho and anchos are dried poblanos. Anyway, re-hydrated they're fine to use in sauces or moles or whatever although I suppose anything where you want crunch or body like a fresh pepper you're outta gas. Also FWIW a lot of places will mislabel poblanos as "pasilla" peppers.
 
yukbon said:
I suppose it depends on your projected use, but you can just buy dried Ancho chiles and hydrate them -- "poblano" is a fresh ancho and anchos are dried poblanos. Anyway, re-hydrated they're fine to use in sauces or moles or whatever although I suppose anything where you want crunch or body like a fresh pepper you're outta gas. Also FWIW a lot of places will mislabel poblanos as "pasilla" peppers.
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Pasilla rings a bell. I think I've read that name on the signs a few times when looking for poblano peppers. I'll have to keep an eye out for that.
 
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Anyone have an Italian Beef recipe they love? I’ve been wanting to make it for years and have an electric meat slicer on the way. I figured Super Bowl Sunday would be a perfect time for it.

I kinda want to do the Serious Eats recipe but it looks like overkill. I have the time though lol.
 
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Kris said:
Anyone have an Italian Beef recipe they love? I’ve been wanting to make it for years and have an electric meat slicer on the way. I figured Super Bowl Sunday would be a perfect time for it.

I kinda want to do the Serious Eats recipe but it looks like overkill. I have the time though lol.
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I really like Ethan's other stuff, but in all honesty, I have not tried this (it just looks really good):



I have tried this (and it's wonderful) but this is Chef John's stewed italian beef sandwich, so...not exactly what you're asking about but at least kinda sorta near there:

 
yukbon said:
I really like Ethan's other stuff, but in all honesty, I have not tried this (it just looks really good):



I have tried this (and it's wonderful) but this is Chef John's stewed italian beef sandwich, so...not exactly what you're asking about but at least kinda sorta near there:

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Thank you! I did watch that first one a couple days ago. Glad to know you’ve tried other recipes of his. Sounds like this is the winner.

I’ve tried other Chef John recipes. My wife makes his croissant recipe and butter chicken and they are both very good.
 
I do the pickled onion recipe pretty regularly, the recent pita pizza thing is great and incredibly easy/versatile and his crispy fries recipe is pretty good but honestly kind of a lot of work for my taste -- i have found this one to be the easiest and the recipe that i'm most likely to actually do is



(the TL;DR is "cut into fry shapes and put into pot with cold oil, put on high and when it hits 350F, the fries will float and they'll be done")
 
yukbon said:
I do the pickled onion recipe pretty regularly, the recent pita pizza thing is great and incredibly easy/versatile and his crispy fries recipe is pretty good but honestly kind of a lot of work for my taste -- i have found this one to be the easiest and the recipe that i'm most likely to actually do is



(the TL;DR is "cut into fry shapes and put into pot with cold oil, put on high and when it hits 350F, the fries will float and they'll be done")
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I'll have to try this.
 
if only because it's going to take the same amount of time or less, if you're doing the fries, I would highly recommend the pickled onions as well - ethan's video can be found from his italian beef video linked above, or here's Glen's but it's all the same and pretty easy: equal amounts of water and vinegar, boiled with a tablespoon of salt per cup of liquid, put in jar with thinly-sliced onions (red for pretty colors if you like) and other veg (I like carrots and daikon tossed in, it all works amazing on homemade bahn mi's but YMMV)
 
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yukbon said:
if only because it's going to take the same amount of time or less, if you're doing the fries, I would highly recommend the pickled onions as well - ethan's video can be found from his italian beef video linked above, or here's Glen's but it's all the same and pretty easy: equal amounts of water and vinegar, boiled with a tablespoon of salt per cup of liquid, put in jar with thinly-sliced onions (red for pretty colors if you like) and other veg (I like carrots and daikon tossed in, it all works amazing on homemade bahn mi's but YMMV)
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I do this but add a healthy amount of sugar to the brine.
 
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Made Okonomiyaki for dinner last night, had enough leftover for lunch today. Homemade mayo, following a recipe similar to Kewpie. One of my favorite dishes to make. Not perfect by any means, but the taste is superb. Also, I've made it with regular, napa and savoy cabbages, and savoy is by far the tastiest in my experience. It's way easier to make than you might think, the hardest part is flipping it!

Okonomiyaki.jpg
 
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