33 thoughts on “September 14, 2024: Melato-no”

      1. The basic setup is the JKLA pressure cooker chile verde recipe cheaptoy referred to below. I made a few modifications:

        - Instead of the assortment of chiles, I used two 16 oz flats of roasted Hatch chiles. I stock up on these and keep them in my chest freezer.

        - I goose the tomatillos up to anywhere between a pound to a pound and a half.

        - I used three and a quarter pounds of pork brisket that I cut into 1 1/2” cubes & seared in a cast iron skillet before adding to the pressure cooker.

        - I set my cooker to a twenty minute, high pressure cook with a manual release. My brisket came out tender but not falling apart, making it easier to remove with tongs so I could purée the chile with an immersion blender.

        I serve the chile with crema and a sprinkle of Oaxaca cheese.

        My grilled cheese method is basically to add the buttered sandwich to a cold pan and cook over medium-low heat. The first side takes a bit, but the second finishes more quickly. If I were eating it on its own, I might salt the sandwich with some Maldon flakes before serving, but it doesn’t need that in dipped form.

        Next time I do this I’ll toss in a bone…or maybe even a ham hock…

        2. After experimentation, Aquinas and I settled on "don't butter the bread, melt the butter in the pan/on the griddle first and then soak it up with the bread." Crispy and no compression on the bread.

          1. Vaguely apropos, I saw an ATK episode recently where they made baked French toast. Custard was poured into the baking sheet. 9 slices layed down, then flipped over. Baked on bottom rack for about 8 minutes, then broiled on the top rack for about 4.

            Looked like a great technique to make French toast in volume.

    2. I've made the pressure cooker chicken chili Verde from serious eats and it's the best thing I've ever made in my Instant Pot. I really need to try the pork version and then dunk a grilled cheese in it.

        1. Agreed. This recipe (along with others from JKLA recipes) has led me to add a bit of fish sauce to many things I make. Chili, beans, barbacoa, soups, beef stew, etc. If it is savory and has a liquid involved with it, I’m probably adding some fish sauce.

  3. I asked Matt Wallner's wife for her ticket last night, not knowing who she was. She pulled out her phone to call it up and the background picture was their wedding photo. I stopped her and said, "Oh, nice picture, that's all the ticket I need to see, enjoy the game." She gave me a very polite smile.

    1. yeesh.

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