The store only had about 30 peppers - it's the very beginning of the
season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.

And I have 2 musgovain leeks with 7" of white. I figure I'll do a chicken
stew with red green chile and leeks. And some assorted ground chile
peppers, all in a thick, spicy chicken broth.

Time to go roast a few peppers...

-sw

On 2010-08-12, Sqwertz > wrote:
> The store only had about 30 peppers - it's the very beginning of the
> season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.

Short of planting my foot in the vendor's chest with a shotgun at his
throat, I figure the whole "hatch" chile scam is jes that. Even if I
do git a real "hatch" chile, what do it get? World's greatest
orgasm/job/gas price!? GTF outta here.

nb

On Thu, 12 Aug 2010 15:40:41 -0500, Sqwertz wrote:

> The store only had about 30 peppers - it's the very beginning of the
> season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>
> And I have 2 musgovain leeks with 7" of white. I figure I'll do a chicken
> stew with red green chile and leeks. And some assorted ground chile
> peppers, all in a thick, spicy chicken broth.
>
> Time to go roast a few peppers...

Mission accomplished.

http://a.imageshack.us/img683/6962/c...nleekstew2.jpg

5 kinds of chiles (3 powdered, 2 roasted and peeled), 5 chicken thighs
diced and browned with cumin and smoked black pepper, 2 leeks, 3 cloves
garlic, Mexican oregano, in a broth made from chicken base and sun-dried
tomato paste.

-sw

On Fri, 13 Aug 2010 00:31:33 GMT, notbob > wrote:

> On 2010-08-12, Sqwertz > wrote:
> > The store only had about 30 peppers - it's the very beginning of the
> > season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>
> Short of planting my foot in the vendor's chest with a shotgun at his
> throat, I figure the whole "hatch" chile scam is jes that. Even if I
> do git a real "hatch" chile, what do it get? World's greatest
> orgasm/job/gas price!? GTF outta here.
>

That's the way I view the whole "Hatch" thing too. Remember when
Vidalia onions were the hot topic in rfc? Posters had orgasms over
them (and then Penzys) the way they go gaga over Hatch chilies now.


--

Forget the health food. I need all the preservatives I can get.

On Aug 12, 9:06*pm, sf > wrote:
> On Fri, 13 Aug 2010 00:31:33 GMT, notbob > wrote:
> > On 2010-08-12, Sqwertz > wrote:
> > > The store only had about 30 peppers - it's the very beginning of the
> > > season. *3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>
> > Short of planting my foot in the vendor's chest with a shotgun at his
> > throat, I figure the whole "hatch" chile scam is jes that. *Even if I
> > do git a real "hatch" chile, what do it get? *World's greatest
> > orgasm/job/gas price!? *GTF outta here.
>
> That's the way I view the whole "Hatch" thing too. *Remember when
> Vidalia onions were the hot topic in rfc? *Posters had orgasms over
> them (and then Penzys) the way they go gaga over Hatch chilies now.
>

No cult of the Copper River salmon?

I may have no Hatch chillies,
But I got my padrons
To keep me warm.

On Thu, 12 Aug 2010 21:11:02 -0700 (PDT), spamtrap1888
> wrote:

> No cult of the Copper River salmon?

We had a short burst of panting over planked salmon.

--

Forget the health food. I need all the preservatives I can get.

On Fri, 13 Aug 2010 00:31:33 GMT, notbob wrote:

> On 2010-08-12, Sqwertz > wrote:
>> The store only had about 30 peppers - it's the very beginning of the
>> season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>
> Short of planting my foot in the vendor's chest with a shotgun at his
> throat, I figure the whole "hatch" chile scam is jes that. Even if I
> do git a real "hatch" chile, what do it get? World's greatest
> orgasm/job/gas price!? GTF outta here.

I don't think they're anything special. They have a unique flavor that I
like but can live without.

But they're cheap in season 0- half the price of year-round poblanos or
anaheim, but a bitch to skin. My gas broiler actually works pretty well
for that. Better then the stove. And they do smell goods roasting.

-sw

On Thu, 12 Aug 2010 20:46:23 -0500, Sqwertz >
wrote:

>On Thu, 12 Aug 2010 15:40:41 -0500, Sqwertz wrote:
>
>> The store only had about 30 peppers - it's the very beginning of the
>> season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>>
>> And I have 2 musgovain leeks with 7" of white. I figure I'll do a chicken
>> stew with red green chile and leeks. And some assorted ground chile
>> peppers, all in a thick, spicy chicken broth.
>>
>> Time to go roast a few peppers...
>
>Mission accomplished.
>
>http://a.imageshack.us/img683/6962/c...nleekstew2.jpg
>
>5 kinds of chiles (3 powdered, 2 roasted and peeled), 5 chicken thighs
>diced and browned with cumin and smoked black pepper, 2 leeks, 3 cloves
>garlic, Mexican oregano, in a broth made from chicken base and sun-dried
>tomato paste.

<applause> Yum! Good job.

Lou

On Aug 12, 11:39*pm, sf > wrote:
> On Thu, 12 Aug 2010 21:11:02 -0700 (PDT), spamtrap1888
>
> > wrote:
> > No cult of the Copper River salmon?
>
> We had a short burst of panting over planked salmon.
>
I wouldn't cook anything on cedar wood. Cedar wood is toxic.

--Bryan

On Fri, 13 Aug 2010 02:27:17 -0500, Sqwertz >
wrote:

>On Fri, 13 Aug 2010 00:31:33 GMT, notbob wrote:
>
>> On 2010-08-12, Sqwertz > wrote:
>>> The store only had about 30 peppers - it's the very beginning of the
>>> season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>>
>> Short of planting my foot in the vendor's chest with a shotgun at his
>> throat, I figure the whole "hatch" chile scam is jes that. Even if I
>> do git a real "hatch" chile, what do it get? World's greatest
>> orgasm/job/gas price!? GTF outta here.
>
>I don't think they're anything special. They have a unique flavor that I
>like but can live without.
>
>But they're cheap in season 0- half the price of year-round poblanos or
>anaheim, but a bitch to skin. My gas broiler actually works pretty well
>for that. Better then the stove. And they do smell goods roasting.

We don't get them here so I've never had one. Around here Melrose is
the big summer pepper. We fry them and have them on sausage or beef
sandwiches or mixed with eggs on a sandwich. They're pretty sweet.
You just gotta love summer wherever you live.

Lou

Food Snob® > wrote:

>On Aug 12, 11:39*pm, sf > wrote:

>> We had a short burst of panting over planked salmon.

>I wouldn't cook anything on cedar wood. Cedar wood is toxic.

They don't cook it on cedar, they just serve it on cedar.
But the restaurants specializing in this (e.g. Ivar's) don't
mention this little fact to their customers, so as to not
burst their bubble.


S.

On Fri, 13 Aug 2010 08:15:31 -0700, Christine Dabney wrote:

> On Fri, 13 Aug 2010 02:27:17 -0500, Sqwertz >
> wrote:
>
>>But they're cheap in season 0- half the price of year-round poblanos or
>>anaheim, but a bitch to skin. My gas broiler actually works pretty well
>>for that. Better then the stove. And they do smell goods roasting.
>
> And they are even cheaper in NM.
>
> It is heaven in ABQ starting these days, as the roasters start firing
> up everywhere.
>
> Mebbee I will bring back some chiles when I go back to NM at the end
> of September....
>
> Steve, I must say that is a nice pic you took. Good lighting... Ever
> think of submitting something like that to one of the food pic sites?
> It looked delicious, to me..

Where am I supposed to post these, again?

I took a pretty good grilled brie and proscuitto pic the other day, too. I
just take them out the balcony in the sun, point, and shoot. Not much
mucking around at all. If it comes out good, it's just a fluke.

Grilled proscuitto and brie on "rustic Italian rosemary loaf" (or something
like that). I took two quick shots. I didn't plan the picture, it's just
stuff that I had lying around.

http://img831.imageshack.us/img831/1...proscuitto.jpg
http://img267.imageshack.us/img267/1...proscuitto.jpg

-sw

On Aug 13, 12:27*am, Sqwertz > wrote:
> On Fri, 13 Aug 2010 00:31:33 GMT, notbob wrote:
> > On 2010-08-12, Sqwertz > wrote:
> >> The store only had about 30 peppers - it's the very beginning of the
> >> season. *3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>
> > Short of planting my foot in the vendor's chest with a shotgun at his
> > throat, I figure the whole "hatch" chile scam is jes that. *Even if I
> > do git a real "hatch" chile, what do it get? *World's greatest
> > orgasm/job/gas price!? *GTF outta here.
>
> I don't think they're anything special. *They have a unique flavor that I
> like but can live without. *
>
> But they're cheap in season 0- half the price of year-round poblanos or
> anaheim, but a bitch to skin. *My gas broiler actually works pretty well
> for that. *Better then the stove. *And they do smell goods roasting.
>
> -sw

I cut them in half, remove all the seeds and then roast. Very easy to
skin.

On Fri, 13 Aug 2010 18:09:42 -0700, Don Martinich wrote:

> Good post, Marty. I'm sure the aspiring trolls you quoted are happy with
> their canned Ortega Anaheims.

I wouldn't call them trolls. But at least you didn't accuse them of all
being sock puppets, which is the new is the fad amongst the simple-minded
folks.

-sw

On Fri, 13 Aug 2010 21:00:51 -0500, BubbaBob wrote:

> Ranee at Arabian Knits > wrote:
>
>> I wish I could have the real thing to try. I've only ever had the
>> canned "hatch" chiles from TJs and they are good, but I'm sure not the
>> real thing.
>
> ALL canned Hatch chiles are fake. Almost always California Anaheims. The
> farmers got ripped off for the name by Del Monte long ago. Real Hatch chile
> is NEVER canned.

There are Hatch(tm) brand canned Hatch chile products from Hatch, NM. Are
those "fake", too? And aren't Hatch chiles just Anaheim chiles anyway?

-sw

On Fri, 13 Aug 2010 16:20:01 -0500, Sqwertz >
wrote:

>On Fri, 13 Aug 2010 08:15:31 -0700, Christine Dabney wrote:
>
>> On Fri, 13 Aug 2010 02:27:17 -0500, Sqwertz >
>> wrote:
>>
>>>But they're cheap in season 0- half the price of year-round poblanos or
>>>anaheim, but a bitch to skin. My gas broiler actually works pretty well
>>>for that. Better then the stove. And they do smell goods roasting.
>>
>> And they are even cheaper in NM.
>>
>> It is heaven in ABQ starting these days, as the roasters start firing
>> up everywhere.
>>
>> Mebbee I will bring back some chiles when I go back to NM at the end
>> of September....
>>
>> Steve, I must say that is a nice pic you took. Good lighting... Ever
>> think of submitting something like that to one of the food pic sites?
>> It looked delicious, to me..
>
>Where am I supposed to post these, again?
>
>I took a pretty good grilled brie and proscuitto pic the other day, too. I
>just take them out the balcony in the sun, point, and shoot. Not much
>mucking around at all. If it comes out good, it's just a fluke.
>
>Grilled proscuitto and brie on "rustic Italian rosemary loaf" (or something
>like that). I took two quick shots. I didn't plan the picture, it's just
>stuff that I had lying around.
>
>http://img831.imageshack.us/img831/1...proscuitto.jpg
>http://img267.imageshack.us/img267/1...proscuitto.jpg

Great looking sandwich.

Lou

In article >,
Sqwertz > wrote:

> On Fri, 13 Aug 2010 21:00:51 -0500, BubbaBob wrote:
>
> > Ranee at Arabian Knits > wrote:
> >
> >> I wish I could have the real thing to try. I've only ever had the
> >> canned "hatch" chiles from TJs and they are good, but I'm sure not the
> >> real thing.
> >
> > ALL canned Hatch chiles are fake. Almost always California Anaheims. The
> > farmers got ripped off for the name by Del Monte long ago. Real Hatch chile
> > is NEVER canned.
>
> There are Hatch(tm) brand canned Hatch chile products from Hatch, NM. Are
> those "fake", too? And aren't Hatch chiles just Anaheim chiles anyway?
>
> -sw

The fresh green chiles shipped from the Hatch Valley at this time of
year are usually NMSU varieties such as Big Jim, Sandia, New Mexico #20
and others. They are much more flavorful than Anaheims. I've never had
the canned ones.

D.M.

On Aug 14, 2:51*pm, Don Martinich > wrote:
> In article >,
>
>
>
>
>
> *Sqwertz > wrote:
> > On Fri, 13 Aug 2010 21:00:51 -0500, BubbaBob wrote:
>
> > > Ranee at Arabian Knits > wrote:
>
> > >> * *I wish I could have the real thing to try. *I've only ever had the
> > >> canned "hatch" chiles from TJs and they are good, but I'm sure not the
> > >> real thing.
>
> > > ALL canned Hatch chiles are fake. Almost always California Anaheims. The
> > > farmers got ripped off for the name by Del Monte long ago. Real Hatch chile
> > > is NEVER canned.
>
> > There are Hatch(tm) brand canned Hatch chile products from Hatch, NM. *Are
> > those "fake", too? *And aren't Hatch chiles just Anaheim chiles anyway?
>
> > -sw
>
> The fresh green chiles shipped from the Hatch Valley at this time of
> year are usually NMSU varieties such as Big Jim, Sandia, New Mexico #20
> and others. They are much more flavorful than Anaheims. I've never had
> the canned ones.

That is true. What I have found not to be true is that NuMex
varieties do not do well elsewhere. I have some Big Jim's that are
wonderful (I'm in St. Louis). I've grown 6-4s too, though never
Sandias or #20s. Not much better than a Big Jim allowed to go red.
For lunch today I harvested two completely ripe jalapenos, and put
them on 4 tacos with one Hass avocado, some chopped round steak and
fresh picked cherry tomatoes.
>
> D.M.

--Bryan

On Fri, 13 Aug 2010 16:20:01 -0500, Sqwertz wrote:

>
> I took a pretty good grilled brie and proscuitto pic the other day, too. I
> just take them out the balcony in the sun, point, and shoot. Not much
> mucking around at all. If it comes out good, it's just a fluke.
>
> Grilled proscuitto and brie on "rustic Italian rosemary loaf" (or something
> like that). I took two quick shots. I didn't plan the picture, it's just
> stuff that I had lying around.
>
> http://img831.imageshack.us/img831/1...proscuitto.jpg
> http://img267.imageshack.us/img267/1...proscuitto.jpg
>
> -sw

nice-lookin' sandwich, steve.

your pal,
blake

On Aug 12, 3:40*pm, Sqwertz > wrote:
> The store only had about 30 peppers - it's the very beginning of the
> season. *3 of them were orange/red, so I grabbed those 3 and 2 poblanos..
>
> And I have 2 musgovain leeks with 7" of white. I figure I'll do a chicken
> stew with red green chile and leeks. *And some assorted ground chile
> peppers, all in a thick, spicy chicken broth.
>
> Time to go roast a few peppers...
>
> -sw

Steve I am ready for some hatch chilies, in which store did you see
these?

On Thu, 12 Aug 2010 15:40:41 -0500, Sqwertz >
wrote:

>The store only had about 30 peppers - it's the very beginning of the
>season. 3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>
>And I have 2 musgovain leeks with 7" of white. I figure I'll do a chicken
>stew with red green chile and leeks. And some assorted ground chile
>peppers, all in a thick, spicy chicken broth.
>
>Time to go roast a few peppers...
>
>-sw

Hey, Steve, you need a good HEB. Our local store roasts them and
prepackages them for sale on the sidewalk outside the entrance. Bought
2 bags yesterday. Already roasted, but not peeled. We just popped them
into the freezer like green gold into a vault. Will buy more for daily
use.

They roast the peppers in a rotary cage, plastic bag them to sweat ,
and then pop them onto a tub of ice. Works fine!

Alex

On Fri, 13 Aug 2010 20:47:11 -0500, Sqwertz >
wrote:

>On Fri, 13 Aug 2010 18:09:42 -0700, Don Martinich wrote:
>
>> Good post, Marty. I'm sure the aspiring trolls you quoted are happy with
>> their canned Ortega Anaheims.
>
>I wouldn't call them trolls. But at least you didn't accuse them of all
>being sock puppets, which is the new is the fad amongst the simple-minded
>folks.

Does that mean I have to stop buying my garlic from Gilroy CA?

Alex

On Fri, 13 Aug 2010 21:36:45 -0500, Sqwertz >
wrote:

>On Fri, 13 Aug 2010 21:00:51 -0500, BubbaBob wrote:
>
>> Ranee at Arabian Knits > wrote:
>>
>>> I wish I could have the real thing to try. I've only ever had the
>>> canned "hatch" chiles from TJs and they are good, but I'm sure not the
>>> real thing.
>>
>> ALL canned Hatch chiles are fake. Almost always California Anaheims. The
>> farmers got ripped off for the name by Del Monte long ago. Real Hatch chile
>> is NEVER canned.
>
>There are Hatch(tm) brand canned Hatch chile products from Hatch, NM. Are
>those "fake", too? And aren't Hatch chiles just Anaheim chiles anyway?

I wouldn't go there. Whether Hatch chilis are NM-6's or Anaheims, to
me, is not the issue. An abundance of reasonably priced fresh chilis,
roasting and ready for use, is. I'd rather use fresh Hatch chilis than
the canned stuff any day. The rest of the year, what you get at the
market can be problematical.

Alex, who looks forward to the cherry season and the okra season, but
not grunion runs.

On Sun, 15 Aug 2010 19:08:25 -0500, Alex Corvinus wrote:

> On Fri, 13 Aug 2010 20:47:11 -0500, Sqwertz >
> wrote:
>
>>On Fri, 13 Aug 2010 18:09:42 -0700, Don Martinich wrote:
>>
>>> Good post, Marty. I'm sure the aspiring trolls you quoted are happy with
>>> their canned Ortega Anaheims.
>>
>>I wouldn't call them trolls. But at least you didn't accuse them of all
>>being sock puppets, which is the new is the fad amongst the simple-minded
>>folks.
>
> Does that mean I have to stop buying my garlic from Gilroy CA?

Unlike Gilroy, who doesn't grow garlic, Hatch NM really DOES grow chiles.

-sw

On Sun, 15 Aug 2010 15:26:58 -0700 (PDT), rosie wrote:

> On Aug 12, 3:40*pm, Sqwertz > wrote:
>> The store only had about 30 peppers - it's the very beginning of the
>> season. *3 of them were orange/red, so I grabbed those 3 and 2 poblanos.
>>
>> And I have 2 musgovain leeks with 7" of white. I figure I'll do a chicken
>> stew with red green chile and leeks. *And some assorted ground chile
>> peppers, all in a thick, spicy chicken broth.
>>
>> Time to go roast a few peppers...
>
> Steve I am ready for some hatch chilies, in which store did you see
> these?

They'll be all over in the coming week. I got mine at HEB in Austin.
Central Market will be selling these by the bushel, and will have roasters
set up the week of the 22nd and until the supply starts running low. Fresh
are $.99-$1.19/lb, roasted and undressed are $4/lb.

-sw

On Sun, 15 Aug 2010 18:49:37 -0500, Alex Corvinus wrote:

> Hey, Steve, you need a good HEB. Our local store roasts them and
> prepackages them for sale on the sidewalk outside the entrance. Bought
> 2 bags yesterday. Already roasted, but not peeled. We just popped them
> into the freezer like green gold into a vault. Will buy more for daily
> use.

I just posted about the pre-roasted ones. We have several HEB's and
Central Markets to get them pre-roasted as well. But at 20-3 times the
unroasted price. I'll roast them myself.

Believe me, I know *all* the HEB's in town. I often hit 3 of them in a
single day. Each HEB has different prices on certain items based on the
neighborhood, and some HEB's carry stuff that others don't.

I can even tell you what isle in what store to find XYZ :-)

What city are you in? You don't appear to be in HEB territory...

-sw

Alex Corvinus > wrote:

>On Fri, 13 Aug 2010 23:43:37 +0000 (UTC),

>>"Respiratory Toxicity of Cedar and Pine Wood"

>>http://www.trifl.org/cedar.shtml

>>You don't have to buy into it, of course. Lots of food items
>>or food grade items have some toxicity.

>Sorry, that doesn't apply. You're talking here about inhaling
>particulate cedar dust, which has little to do with volatile effluents
>in food. When I was teaching in Pharmacy school, asbestos was
>considered a nuisance particulate, and not toxic per se. Now we know
>better. Same with coal dust and cotton lint dust. Once a particulate
>nuisance, now a *respiratory* hazard. I still use cotton string for
>kitchen twine..... not toxic.

>If the volatile components of cedar are of serious concern, why would
>we use cedar oil and cedar lined closets? We use it for flea control.
>It is used by soldiers in Iraq to repel sand fleas and other
>mini-beasties. So what volatile material in cedar is toxic to mammals?

>Alex, curious.

The link above alleges that cedar chips (not dust) can be harmful
to mammals due to plicatic acid. There may be no significant
volatility of this substance at room temp, but perhaps it is
driven off if one if heating a cedar plank. Perhaps if you
are doing this all the time, in a workplace such as a restaurant,
the exposure adds up. Perhaps this is why restaurants are
not doing the cook-on-cedar thing, as a workplace safety thing.

My copy of CRC does not list the boiling point of this compound.

Steve