|
Hey California goons, I know we have several Inland Empire and Los Angeles goons. Anybody have any experience with Hatch chiles? Kenji goes on about them in this green chile chicken stew recipe, so I looked them up and they appear to be a local, seasonal thing. https://www.hatch-green-chile.com/product-category/fresh-hatch-green-chile/ Anyone have any experience with them? I live in North Hollywood, so I thought I might check them out when the season starts. God bles.
|
#
?
Apr 26, 2016 00:27
|
|
|
|
| # ? Apr 25, 2024 11:30 |
|
|
Hatch is just a brand of New Mexico chili peppers. There are plenty of others. You can buy them at Aldi and trader Joe's year round in small cans. I haven't lived in Los Angeles but when I lived in Kansas they were also available frozen at places like Whole Foods/Sprouts and yeah when it was chili season you could buy them at the grocery store for awhile. I live in New Mexico now, and did before so I searched them out when I was in Kansas and they're everywhere all the time obviously but they aren't very hard to find outside of New Mexico in my experience.
|
|
#
?
Apr 26, 2016 00:33
|
|
|
bartlebee posted:Hey California goons, I know we have several Inland Empire and Los Angeles goons. Anybody have any experience with Hatch chiles? Kenji goes on about them in this green chile chicken stew recipe, so I looked them up and they appear to be a local, seasonal thing. https://www.hatch-green-chile.com/product-category/fresh-hatch-green-chile/ Yeah, Hatch is just a place green chile is grown. As a native New Mexican, it's pretty meaningless as a descriptor as plenty of other places grow great green chile, and not all chile grown in Hatch is great. Personally I really don't like canned green chile at all, but roasted & frozen whole/chopped is fine. I know a lot of places with a decent mexican population also do the fresh-roasted-in-the-parking-lot thing, so if there's a place local to you that does that, just try theirs.
|
|
#
?
Apr 26, 2016 04:15
|
|
|
I live on the wast coast and some of the fancy grocery stores will sell them in season. Last year I bought 50lbs and roasted and processed them myself. I had also forgotten about them, so thanks for the reminder, gonna make pork green chili this weekend!
|
|
#
?
Apr 26, 2016 16:15
|
|
|
Man I know we changed the thread title for a reason but my girl from ABQ will straight up fight motherfuckers over green chiles.
|
|
#
?
Apr 27, 2016 15:31
|
|
|
Meh. I can never find hatch chilies in Georgia and poblanos work pretty well.
|
|
#
?
Apr 27, 2016 17:16
|
|
|
Saw this article posted in GBS of all places and it really irritated me.
|
|
#
?
Apr 27, 2016 18:58
|
|
|
The Midniter posted:Saw this article posted in GBS of all places and it really irritated me. "A CIA graduate said something ridiculously stupid to me so now all Americans who eat cheap ETHNIC FOOD are racists"
|
|
#
?
Apr 27, 2016 19:03
|
|
|
Croatoan posted:Meh. I can never find hatch chilies in Georgia and poblanos work pretty well. Anaheim peppers are pretty similar but I find a little mild so if you use them just add something hotter
|
|
#
?
Apr 27, 2016 19:08
|
|
|
Suspect Bucket posted:"A CIA graduate said something ridiculously stupid to me so now all Americans who eat cheap ETHNIC FOOD are racists" And also, because he's never had expensive Chinese or Thai food it doesn't exist in America.
|
|
#
?
Apr 27, 2016 19:14
|
|
|
Flash Gordon Ramsay posted:And also, because he's never had expensive Chinese or Thai food it doesn't exist in America. With a name like Roberto, he knows what racism is.
|
|
#
?
Apr 27, 2016 19:17
|
|
|
Flash Gordon Ramsay posted:And also, because he's never had expensive Chinese or Thai food it doesn't exist in America. That is obviously because Americans aren't willing to pay for expensive "ethnic" food, so you have to find those little known places where the poor immigrants are willing to pay 30-40 $ per authentic dish, as they did back home.
|
|
#
?
Apr 27, 2016 19:22
|
|
|
what kind of show is "master chef" and how embarassing would it be to appear on it?
|
|
#
?
Apr 27, 2016 19:24
|
|
|
Rick Bayless is gonna be pissed when he finds out you can't get fancy Mexican food in America
|
|
#
?
Apr 27, 2016 19:25
|
|
|
Trebuchet King posted:what kind of show is "master chef" and how embarassing would it be to appear on it? MasterChef UK and Australia are two pretty damned great traditional cooking competition shows. The US version features Gordon Ramsay and is, from what I've seen, a bit more in your face and simplified. As far as reality television goes it's fairly low on the embarassment scale, I'd say.
|
|
#
?
Apr 27, 2016 19:29
|
|
|
Croatoan posted:Meh. I can never find hatch chilies in Georgia and poblanos work pretty well. Later in the year the owner of the Square Pub in Decatur goes to NM with a truck to buy up a shitload of them. They have a roasting party and they will sell some of them off of you ask.
|
|
#
?
Apr 27, 2016 19:35
|
|
|
Also chili peppers are really easy to grow if you really really can't find them
|
|
#
?
Apr 27, 2016 19:46
|
|
|
The Midniter posted:Saw this article posted in GBS of all places and it really irritated me. There's a cheap Asian smorgasbord where I live called Lucky Buffet that serves typical "Chinese" food that's usually pretty yummy and costs $10 for all you can eat. It's one of those places that has a little ceramic cat and a gold buddha and they play oriental flavored muzak over the PA system. It's staffed by Asians with one or two people who speak English manning the cash register. Anyway, one day there was a tour bus that stopped by and I kid you not 30 or so Asian tourists (mostly old people) poured into the place and ate it dry. They couldn't serve everyone fast enough so we had to wait 15-20 minutes for the cooks to restock everything. I can't believe all those little old Asian grandmas and grandpas were so racist against the Asians at the Asian owned and operated cheapo Asian restaurant. MrSlam fucked around with this message at 20:22 on Apr 27, 2016 |
|
#
?
Apr 27, 2016 20:17
|
|
|
RE hatch chiles, I might as well try them when I can get those New Mexico-legit peppers. A benefit of living in California, I guess. Also that Washington Post article, good god. The author seemed to know what he was talking about but the interviewer did not.
|
|
#
?
Apr 27, 2016 20:30
|
|
|
DekeThornton posted:MasterChef UK and Australia are two pretty damned great traditional cooking competition shows. The US version features Gordon Ramsay and is, from what I've seen, a bit more in your face and simplified. As far as reality television goes it's fairly low on the embarassment scale, I'd say. well, I can't go to the open call thing because of work commitments, but I might be able to do the send-a-video application thing. Thanks!
|
|
#
?
Apr 27, 2016 21:47
|
|
|
I can't begin to describe how completely moronic that "ethnic food" article is.
|
|
#
?
Apr 27, 2016 22:31
|
|
|
Flash Gordon Ramsay posted:And also, because he's never had expensive Chinese or Thai food it doesn't exist in America. That's loving stupid. One of my favorite local "Put nicer clothes on it's got more then one $ on yelp" joints is a Thai place. I mean, not super expensive, but about 60 bucks a person if you do it up.
|
|
#
?
Apr 28, 2016 00:26
|
|
|
In Reno you need at least three stars before you change out of a t shirt. But a suit is also acceptable at a one star.
|
|
#
?
Apr 28, 2016 01:09
|
|
|
Mr. Wiggles posted:In Reno you need at least three stars before you change out of a t shirt. But a suit is also acceptable at a one star. Nicer clothes means "No Flip Flops, remove and replace anything with mud on it, except for the jeans, you've only been wearing them two days I guess" here in the swamplands.
|
|
#
?
Apr 28, 2016 01:30
|
|
|
look what I made for dinner tonight! its steak with mushrooms in butter-wine sauce and roast aspergersgus! (:
|
|
#
?
Apr 28, 2016 03:08
|
|
|
DekeThornton posted:MasterChef UK and Australia are two pretty damned great traditional cooking competition shows. The US version features Gordon Ramsay and is, from what I've seen, a bit more in your face and simplified. As far as reality television goes it's fairly low on the embarassment scale, I'd say. Additionally the UK version at least has an amateur and professional version which have quite different format. All the regional variants have much less "drama" than the likes of Top Chef. I don't think the UK one even has prizes. Go for it, I reckon.
|
|
#
?
Apr 28, 2016 03:53
|
|
|
Nooner posted:look what I made for dinner tonight! 
|
|
#
?
Apr 28, 2016 13:29
|
|
|
Nooner posted:look what I made for dinner tonight! Good job duder! You need to try making a hollandaise next for the asparagus. If you do it right it's way better than the sludge most restaurants serve. If you have an emersion blender then I could teach you a trick that makes it super easy and only takes like 5 minutes to make.
|
|
#
?
Apr 28, 2016 15:12
|
|
|
Croatoan posted:Good job duder! You need to try making a hollandaise next for the asparagus. If you do it right it's way better than the sludge most restaurants serve. If you have an emersion blender then I could teach you a trick that makes it super easy and only takes like 5 minutes to make. 
|
|
#
?
Apr 28, 2016 15:19
|
|
|
Well ok. Take a stick of butter and nuke it until it's super hot. Start blending it and add in 2 egg yolks and one whole egg (I have the eggs prepped in another cup because you don't want the butter to cool and you already have one hand busy with the blender). Add the lemon juice and salt to taste. The butter basically cooks the eggs and the blending whips it into the same creamy hollandaise we all know and love. If it's not thick enough to your liking you can nuke it for another minute and then blend it again. Turns out great 100% of the time.
|
|
#
?
Apr 28, 2016 15:44
|
|
|
Scientastic posted:I can't begin to describe how completely moronic that "ethnic food" article is. Oh, and "ethnic" food is less expensive because the day to day customers who actually pay the bills for the place - usually members of that same cultural group - typically have fewer economic opportunities than non-"ethnic" people and have less money to spend on food. We're not racist because we pay less for ethnic cuisine. We pay less for ethnic cuisine because we're racist. And there's totally a lot of higher end "ethnic" cooking, just like there's a shitload of cheap Just Plain Food restaurants, from your greasy spoon diner to Olive Garden to Sizzler. Liking (or for some, needing) cheap food is pan-cultural. That article is bad and there's a book making the same argument and it will be bad too. Nooner posted:look what I made for dinner tonight!
|
|
#
?
Apr 28, 2016 15:52
|
|
|
Croatoan posted:Well ok. Take a stick of butter and nuke it until it's super hot. Start blending it and add in 2 egg yolks and one whole egg (I have the eggs prepped in another cup because you don't want the butter to cool and you already have one hand busy with the blender). Add the lemon juice and salt to taste. The butter basically cooks the eggs and the blending whips it into the same creamy hollandaise we all know and love. If it's not thick enough to your liking you can nuke it for another minute and then blend it again. Turns out great 100% of the time. So you don't clarify the butter? bartolimu posted:Yeah. Protip for people wanting to write about "ethnic food" and how it differs from Just Plain Food: it's about VIctorian-era colonialism. "Ethnic" food comes from countries Europeans went into and started running like they owned the place. Just Plain Food comes from the colonial powers themselves. In my experience of bopping around Chinatowns and eating in  Ethnic Restaurants the biggest distinguishing characteristic is the decor. They're able to charge less because they save money on giving the restaurant any kind of white-people-friendly polish. The cheap tables, cheap plates, and cheap construction look "gross" or "dirty" or whatever to the average middle-class chain restaurant diner.
|
|
#
?
Apr 28, 2016 16:00
|
|
|
CommonShore posted:So you don't clarify the butter? Nope. Super easy and I swear by it.
|
|
#
?
Apr 28, 2016 16:12
|
|
|
Croatoan posted:Nope. Super easy and I swear by it. Yeah. I'm not even going to bother bookmarking and/or writing this down because I'll be able to remember it. Friend of mine was looking for a super easy hollandaise recipe.
|
|
#
?
Apr 28, 2016 16:13
|
|
|
CommonShore posted:So you don't clarify the butter? Nuking butter technically clarifies it in a life-hacky kind of way. Just gotta scoop out the scum on top and be careful about tipping it out of the measuring cup.
|
|
#
?
Apr 28, 2016 16:17
|
|
|
CommonShore posted:Yeah. I'm not even going to bother bookmarking and/or writing this down because I'll be able to remember it. Friend of mine was looking for a super easy hollandaise recipe. Also, for bernaise, you can just reduce champagne vinegar, shallots, and tarragon like you normally would, put it in the blender with the egg yolks and mix it up, then with it running, drizzle in your melted butter.
|
|
#
?
Apr 28, 2016 16:38
|
|
|
Flash Gordon Ramsay posted:Also, for bernaise, you can just reduce champagne vinegar, shallots, and tarragon like you normally would, put it in the blender with the egg yolks and mix it up, then with it running, drizzle in your melted butter. Yeah that's actually closer to how I've made hollandaise in the past - bowl of egg yolks over simmering water, hot butter, immersion blender in the eggs, slowly pour the butter into the eggs. Season to taste. I haven't made it in ages anyway because  and I'm happy to just smash a sunny side or soft poached egg on top of something.
|
|
#
?
Apr 28, 2016 16:42
|
|
|
Make your mother sauces with this one cool trick! Chefs hate him!
|
|
#
?
Apr 28, 2016 17:16
|
|
|
Croatoan posted:Make your mother sauces with this one cool trick! Chefs hate him! The Top 5 things the CIA doesn't want you to know!
|
|
#
?
Apr 28, 2016 17:20
|
|
|
|
| # ? Apr 25, 2024 11:30 |
|
|
I whisk in tiny cubes of chilled butter for Hollandaise. You get a very very creamy and thick sauce.
|
|
#
?
Apr 28, 2016 17:22
|
|
