Who's making what today?

[Gypsy]

Originally Posted by SF_BHT

I was at Hatch this morning. Got two cases so tomorrow I have to roast them and process for the next 8 months. I love the smell of them roasting….

I do as well, I really miss being able to have them roasted at the store in the barrel roaster, but I make do.

[Gypsy]

Originally Posted by PSM

I made mac and cheese last week and after it was done, I realized that we had a ton of Hatch chilies that I could have put in it!

You'll just have to make another batch with hatch

[Gypsy]

So after my infusion therapy sessions, I find my appetite is no good. The only thing I want to eat is fresh fruit and fresh raw veggies. Not a bad thing but anyway tonight I cut up fresh veg (yellow, squash, zucchini, asparagus, red pepper, yellow peppers)and I made Farro, which is a delicious ancient grain and is a good source of protein

Drizzled with olive oil, red wine vinegar, couple of squeezes of fresh lemon, kosher salt, freshly cracked pepper, oregano, and a kiss of garlic

Now I think I want to add a little bit of fresh chopped hatch to it

[Badger52]

Originally Posted by Gypsy

So after my infusion therapy sessions, I find my appetite is no good. The only thing I want to eat is fresh fruit and fresh raw veggies. Not a bad thing but anyway tonight I cut up fresh veg (yellow, squash, zucchini, asparagus, red pepper, yellow peppers)and I made Farro, which is a delicious ancient grain and is a good source of protein

Drizzled with olive oil, red wine vinegar, couple of squeezes of fresh lemon, kosher salt, freshly cracked pepper, oregano, and a kiss of garlic

Now I think I want to add a little bit of fresh chopped hatch to it

Salud ma'am! You're in the front lines of "whatever it takes" right now so do what you gotta do. Even if your inner carnivore wants to rip through its cage.

[Sohei]

Originally Posted by Gypsy

So after my infusion therapy sessions, I find my appetite is no good. The only thing I want to eat is fresh fruit and fresh raw veggies. Not a bad thing but anyway tonight I cut up fresh veg (yellow, squash, zucchini, asparagus, red pepper, yellow peppers)and I made Farro, which is a delicious ancient grain and is a good source of protein

Drizzled with olive oil, red wine vinegar, couple of squeezes of fresh lemon, kosher salt, freshly cracked pepper, oregano, and a kiss of garlic

Now I think I want to add a little bit of fresh chopped hatch to it

Everything about that sounds good. Oftentimes, the wife and I simply chop up whatever vegetables we can find -- including cabbage -- and just through them on the grill with the seasonings we want and have that for dinner...

[PSM]

Originally Posted by Gypsy

You'll just have to make another batch with hatch

I actually added them to the leftovers!

[Gypsy]

Originally Posted by Badger52

Salud ma'am! You're in the front lines of "whatever it takes" right now so do what you gotta do. Even if your inner carnivore wants to rip through its cage.

Actually had a corned beef sandwich on rye with Swiss the other day and that's sat very well with me!

[Gypsy]

Originally Posted by Sohei

Everything about that sounds good. Oftentimes, the wife and I simply chop up whatever vegetables we can find -- including cabbage -- and just through them on the grill with the seasonings we want and have that for dinner...

It's a good way to use up leftovers and not waste anything. I call it the kitchen pantry cleanup.

Originally Posted by PSM

I actually added them to the leftovers!

Well done!

[Divemaster]

I had several Costco chicken thighs feeling neglected at the bottom of the freezer, so I thought it was time to show them some love. After thawing in the fridge, a rub went on both sides, with yellow mustard to hold it in place. A few of the thighs received a coating of Kirkland Sriracha rub. For the majority, however, it was Spiceology's Smokey Honey Habanero. Neither of these rubs is very hot, so don't get your Scoville hopes up. However, they do add a nice flavor that we like around here.

They went into the Masterbuilt gas passer over a pan of hickory chunks. Running at about 290 F for two hours had them just right. The thighs probed at 175 F. Cooked but not destroyed; they were nice and juicy with crispy skin.

[Badger52]

Originally Posted by Divemaster

They went into the Masterbuilt gas passer over a pan of hickory chunks. Running at about 290 F for two hours had them just right. The thighs probed at 175 F. Cooked but not destroyed; they were nice and juicy with crispy skin.

Those came out beautiful! I shouldn't check this thread before breakfast.