Iron Chef WAYCT - What Are You Cooking Today
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We stayed at a remote cabin in the San Juans for Christmas. The greenhouse provided rosemary, and we provided Pauillac, lamb, balsamic caramelized onions, mashed Yukon potatoes, and a kale salad.
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Got to use one of my Christmas presents from Brandi. Japanese mortar and pestle. We were out of cumin but not cumin seeds, so I toasted and ground some seed (better way to use cumin anyway).
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Pork green chili cheese fries.
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Due to the Fact that I´m starting a new Job i´m soon going to move which I thought was a good opportunity to build a solid and high quality household consiting of well made products, at least thats the theory. The reality is quite a bit differnt, finding high quality kitchen gear is a huge pain in the arse nowadays and the view good and honest brands are really thinned out.
If somone is interested i´ll list all the "good" Products that i found.
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@Steffen go for it dude! It is difficult to find really good independent houseware stores on the high street now. Thankfully we have one in our towñ. One of my favourite things to do on downtime is to get a coffee and then browse their store https://www.potterscookshop.co.uk
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DAMN now I'm hungry.
Meanwhile–SURPRISE!--green pork chili fumes are permeating the Causey residence as a large batch reduces to the desired thickness.
Controversial for some NM-style green chili partisans, but requisite for mine, roasted tomatillo:
Some of the mis en place:
I baconated my pork rub this time:
The star of the show, New Mexican Hatch green chiles (though, again controversially, I'd have preferred Pueblo chiles from Colorado). This is a fairly hot batch. I love hot food, but I try to cook chili mild so that others can enjoy, as you can always add heat:
Reduce, reduce, reduce:
Smother, smother, smother (red sauce pork tamales):
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