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neci

neci

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Joined
Jun 23, 2008
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38,120
i want to see your food. pretty please. :)

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ownedsubgal said:
someone appears to be a very efficient cook! yum...
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i love to cook, and some of these threads make me hungry! food, art and sex. they all just go together so nicely. it makes me happy to have everyone sitting around the table, enjoying a good meal.
 
Doing rellenos as a casserole is smart. When we do them traditionally, the cheese leaks out and they more or less become one, anyway. Also, where I live, the poblanos I prefer to use for the chiles can be hard to find, and it's always hard to find nice, big ones for rellenos. In a casserole, the size of one's pepper wouldn't matter.
 
ownedsubgal said:
someone appears to be a very efficient cook! yum...
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:) thank you!

culloden said:
Doing rellenos as a casserole is smart. When we do them traditionally, the cheese leaks out and they more or less become one, anyway. Also, where I live, the poblanos I prefer to use for the chiles can be hard to find, and it's always hard to find nice, big ones for rellenos. In a casserole, the size of one's pepper wouldn't matter.
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i've tried to make regular chile rellenos several times, and they always fall apart. plus, i make a huge mess. this time,. i used canned whole hatch chiles, since i didn't get to run to the store before hand.

00Syd said:
That pie looks good as hell.
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i made it last night. leftovers anyone? :) it's yummy.
 
neci_please_me said:
:) thank you!



i've tried to make regular chile rellenos several times, and they always fall apart. plus, i make a huge mess. this time,. i used canned whole hatch chiles, since i didn't get to run to the store before hand.



i made it last night. leftovers anyone? :) it's yummy.
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I'll have to check my local stores. Not sure I can buy canned whole hatch chiles in New England. It's kind of pathetic - Even fresh cilantro is hit or miss. Guess I shouldn't complain about the variety of food available given the poor folks in Haiti.
 
my Ho'made Trinidadian Pepper Sauce.

This stuff has so many scoville units that just breathing in from the top of the jar will make you think you'd been tear-gassed.
 
culloden said:
I'll have to check my local stores. Not sure I can buy canned whole hatch chiles in New England. It's kind of pathetic - Even fresh cilantro is hit or miss. Guess I shouldn't complain about the variety of food available given the poor folks in Haiti.
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do you have a Hispanic part of town? i normally shop at Hispanic stores for my veggies, they are really cheap and very fresh. plus, i can find things like cactus and a wide variety of dried chiles.
 
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that looks wonderful. i can't wait for spring, so i can plant my peppers!
 
I kept it simple this evening with some fresh, homemade hummus with hot fire roasted green chile and avacado along with some semi-toasted pita bread and right now I have some apple cider steeping in mulling spices. :)
 
neci_please_me said:
do you have a Hispanic part of town? i normally shop at Hispanic stores for my veggies, they are really cheap and very fresh. plus, i can find things like cactus and a wide variety of dried chiles.
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I live in a town of about 2000 people. We don't even have a Hispanic person.
 
Rellenos are possibly my favorite food to go off every dietary wagon known to man with. They trump sweets.
 
rosco rathbone said:
my Ho'made Trinidadian Pepper Sauce.

This stuff has so many scoville units that just breathing in from the top of the jar will make you think you'd been tear-gassed.
Click to expand...

My resident masochist would buy that off you. There's no food hot enough for M outside of thai food from Chicago dives.

I like hot, but up to a point.
 
Netzach said:
Rellenos are possibly my favorite food to go off every dietary wagon known to man with. They trump sweets.
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i love rellenos. making them is a true art form, and one i haven't quite mastered (which is why i stick to the casserole variety.) i judge mexican restaurants by their rellenos. i think some of the best i have ever eaten were at Maria's in Santa Fe. oh man. i would make that trip for them alone. they also have a margarita menu that's larger than the food menu. i'm going to eat now. thinking about Maria's is making me hungry.
 
pozole

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brown three pounds of pork with three cloves chopped garlic.

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cover and boil dried guajillo chiles and one onion in water until chiles are tender.

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add 4 liters water, 2 cans chickpeas, two bay leaves and salt. simmer.

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blend chiles, onion and about 1 tablespoon consume (beef or chicken).
 
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strain blended chiles

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add chiles to pork. add about 2 tbs cumin. salt and pepper to taste. simmer until broth is reduced and pork is tender.

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garnishes can include: cabbage, lime, oregano, radishes, onion and avocado.

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pot of pozole

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enjoy with a nice cold beer!
 
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YourCaptor said:
Damn woman!!

I have forgot what real Mexican looks like.

That's some serious food you got there.

Only I think your bowls are too small.
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We're all in agreement then that size does matter?
 
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