Comments on: hang on to your carcass

By: Greg

Greg — Tue, 05 Jul 2011 20:59:13 +0000

Susy – If you need a substitute, choose Anaheim over Poblano peppers. Anaheim chiles a closer to the NuMex Big Jim chile grown in Hatch. Not the same, but closer.

Don’t forget to roast them either way!

By: jenyu

jenyu — Tue, 09 Dec 2008 04:56:51 +0000

Kevin – thanks! I love all of that snow :)

By: Kevin

Kevin — Sat, 06 Dec 2008 20:49:05 +0000

That stew looks really tasty! Just look at all of that snow!

By: jenyu

jenyu — Thu, 04 Dec 2008 04:59:47 +0000

Mrs. E – locals come out in droves on a powder day :)

Mark – yeah, the canned stuff is okay, but nothing like the real thing!

Chez US – three years? that’s a loooong time. Happy t-giving to you guys.

Bridget – ah, I like cream, but my tummy doesn’t. That’s probably good for my hips and thighs ;)

Rosa – thanks!

Caitlin – funny that. I noticed in a lot of books that they add the aromatics, but I don’t. I like my stock without the flavorings because they would add a strange taste to some Chinese cooking. So I go with water, bird, and salt. It’s the way my mom made broth when I was growing up. You can always add to it for a recipe later, but you can’t remove flavorings.

Culinarywannabe – I love my crock pot!! :)

Susy – yum!! Sounds good.

Asianmommy – yeah, that was one of our prerequisites for where to live… must have snow and mountains.

Judy – I actually detest flour tortillas with my soup (Jeremy is the New Mexican), but yes, homemade are better.

Margie – you should have asked for the carcass!

Mollie – looooove turkey stock – more than the turkey!

Cynthia – great :)

Eileen – thanks!

Kristina – it’s Eldora, but all the ski hills look the same on a powder day :)

Tartelette – I love crazy french girls! Take some vitamin C each day, yes? You can’t possibly crash and burn this month!

KKLL – Thanks for the lovely story/memories. That’s wonderful. I’m sorry he passed away, but in many ways, he’s with you still each time you cook green chile stew.

By: KKLL

KKLL — Thu, 04 Dec 2008 01:08:49 +0000

Your green chile stew brought back some fond memories of my first experience with green chile.

A friend from originally from New Mexico moved to Hawaii and opened a chile shop in Honolulu. Since I’m a chilehead, I frequented the shop and got to know him quite well. His sister sent him some xtra hot Hatch green chile and he gave me a pot of NM green chile stew to take home and enjoy. I was totally blown away by the flavor and heat of the green chile. I learned to make the stew and became quite proficient at roasting/skinning green chile. Then one day at the shop, he dishes up a bowl of red chile stew which was a totally different taste, but just as good, and then he gave me a flautas made with turkey and mole verde. WOW.

We did not have a turkey for Thanksgiving this year, but we did have a ginormous ham hock. I saved the bone and made a nice congee with mushrooms, carrots, water chestnuts, and of course green chile.

Sad to say that my friend passed away a few years ago, but I always remember the great times at the chile shop when I make my green chile stew.