Ditch Fahrenheit

I neglected to snap a pic of all the ingredients in the blender, but you get the picture. The deglaze step wasn't really necessary, but I thought it would pick up some taste in the process. Also, I pressed the lime half with a hand squeezer this round, but next time I think I'll just peel it and see if the pulp adds or diminishes anything. After loading everything in, it took just a few pulses to get the consistency I wanted. My own preference with salsa verde is no big chucks, but not runny either. I like to dip the chip in and get a nice coating with a small amount cradled in its welcoming bosom. Again, you have a lot of flexibility with this step depending on what you like. (Next Slide)

Here's everything straight out of the oven and fully roasted. Next time I may roast them a little longer. I hunted around on the internet for roasting tips, and found that removal of the skin and/or anything charred is optional (for serranos and tomatillos at least) and decreases the smokey taste which I like a lot. Also, these peppers and tomatillos have a ton of vitamins and other organic goodness, much of it in the skin. Not removing it also reduces prep time, which I'm always looking to do. Same stuff on the cooling rack. I found this was totally unnecessary and I'll eliminate this step next time. (Next Slide)

That might be a good idea. I used about twice the recommended lime juice, so that added a lot of sweetness too. I tasted the garlic after roasting and it was smokey sweet because of the slight caramelization. The cool thing about this recipe is it's so simple it can be customized to anyone's particular taste rather easily.

They had smaller ones in the mix, but I opted for the larger for some reason. I'll have to research that and see if size or shape affects quality or taste.

This is what I used to do the roasting. A friend gave this to me recently. At first I wasn't sure I wanted it, but now I don't know how I lived without it. I have a full blown convection oven, but this one is a fraction of the size and actually works better. It's perfect for one or two people; saves energy and heats up quicker. The recipe called for a distance of 4" from the element. Because of this, I put it one level below the normal broiling position and turned off the convection fan. The distance turned out to be too great since it took about 15 minutes to roast the first side. So when I flipped everything over for the other side, I moved it up to the normal broiling position and it roasted better in half the time. Don't laugh at my kitchen, I haven't remodeled this one yet, but I kinda like the Corian counters. (Next Slide)

Here are the prepped ingredients prior to roasting. At this point I was pretty excited. I love roasted garlic and roast them all the time for various dishes, but I've never roasted peppers before and it was something I've always wanted to do. I've also never worked with tomatillos before. They have an interesting history. I guess they originated from a plant in South America, were hybridized and moved northward, eventually coming to Mexico and California. They're even grown commercially in Iowa now. After you remove the husk, they have a sticky, glycerin feel to them that needs to be washed off, but that's it. (Next Slide)

I was eyeing the habaneros when I was at the market, but I wanted to start slow and work my way up the scale. I've had some Tex-Mex that could probably replace Jasco Paint & Epoxy Stripper. Sometimes heat gets in the way of taste, so it's a balance.

A saw few recipes like that. Sounds delicious. I'll probably try it at some point.

I wanted this salsa to be super hot, the way I like it. I don't know much about peppers, so I researched their types and preparations. The original recipe called for one jalapeno and one serrano. They recommended leaving the seeds in if you wanted it hotter - which is cool because it reduces prep time. I figured, if one jalapeno and one serrano with seeds intact is good, then four serranos with seeds would be better. Right? So, based on this and what I had available, this became the recipe for the final product. Modifications You Will Need (Original) 1 lb. tomatillos (4-5 tomatillos) 1 jalapeno pepper 1 serrano pepper 2 unpeeled garlic cloves 1/2 cup chicken stock 4 tbsp. diced white onion 1/3 cup cilantro 1 tbsp. lime juice 1/2 tsp. salt You Will Need (Modified) 1 lb. tomatillos (4-5 tomatillos) 4 serrano peppers 5 large unpeeled garlic cloves 1/4 cup deglaze water 1/2 cup diced white onion 1/8 cup lime juice (1/2 lime) 1/2 tsp. salt (Next Slide)

Went to the market and picked up some ingredients. We have amazing farmers markets here, so next Sunday, that's where I'll be. Until then....Safeway. I also picked up some pre-made salsa and chips since I was hungry and didn't want to wait. The pickled jalapenos are for when I try Jimmers' quick recipe. So, you're looking at tomatillos, serrano peppers, onion and a couple limes. But I completely spaced out and forgot the cilantro and chicken stock. Oh well, next time. (Next Slide)

I've watched a lot of cooking shows where the chef roasted the peppers in various ways to enhance the flavor, and this sounded right up my alley. So I searched around on the internet until I found a recipe that seemed to fit. Roasted Salsa Verde Recipe by Inspired Taste You Will Need 1 lb. tomatillos (4-5 tomatillos) 1 jalapeno pepper 1 serrano pepper 2 unpeeled garlic cloves 1/2 cup chicken stock 4 tbsp. diced white onion 1/3 cup cilantro 1 tbsp. lime juice 1/2 tsp. salt Directions Move an oven rack to the top position for broiling. Preheat broiler to high. Remove husks and wash tomatillos. Place tomatillos, peppers and unpeeled garlic cloves into an oven-safe baking dish with sides. Place into the oven, 4 inches from the preheated broiler, until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate tomatillos, peppers and garlic during roasting to ensure all sides are slightly charred. Remove the baking dish and add chicken stock to de-glaze the pan. If tomatillos, peppers and garlic are stuck to the bottom of the dish, use a wooden spoon to scrap the baking dish. Once cool to the touch, peel the garlic and discard the skins (you may have to squeeze the soft garlic out of the skin). For a spicier salsa, leave in all seeds from peppers, for a medium salsa, remove half of the seeds and for a mild salsa remove all seeds from peppers. Add the tomatillos, garlic and peppers to a food processor as well as the onions, cilantro, lime juice and salt. Add about 1/2 of the chicken stock from the baking dish and pulse the food processor 3-4 times or until the salsa has come together. You can add more chicken stock based on your own preferences for consistency. Serve salsa warm, at room temperature or cold. Notes and Tips For easier removal of the pepper skins: as soon as you take them out from under the broiler, place them into a resealable plastic bag and leave them alone for 10 minutes, after ten minutes the steam generated from the peppers will make it really easy to remove the skins. (Next Slide)

Ok...I'm finally getting around to this. If you know me or have been reading my journal, you know I'm a DIY kinda guy - whether it's home brewing, home coffee roasting, dark room photography, building/painting street rods, building electric guitars, personal investing, having a home gym, slabbing/grading my own homemade pancakes, making all my meals from scratch, remodeling, yada yada... I have a tool for any occasion. When things get so big, I don't trust them at all You want some control,you've got to keep it small D.I.Y. D.I.Y. D.I.Y. D.I.Y. Do it yourself Anyway, enough about me. (yeah right ) So, recently I've been looking for a great recipe for salsa. None of the bottled versions ever came close to the best restaurant salsas I've had, so I figured I needed to do it myself. I asked for some recipes here, and Jimmers and Hector gave me some great ideas and a place to start. (Next Slide)

Modifications You Will Need (Original) 1 lb. tomatillos (4-5 tomatillos) 1 jalapeno pepper 1 serrano pepper 2 unpeeled garlic cloves 1/2 cup chicken stock 4 tbsp. diced white onion 1/3 cup cilantro 1 tbsp. lime juice 1/2 tsp. salt You Will Need (Modified) 1 lb. tomatillos (4-5 tomatillos) 4 serrano peppers 5 large unpeeled garlic cloves 1/4 cup deglaze water 1/2 cup diced white onion 1/8 cup lime juice (1/2 lime) 1/2 tsp. salt

Roasted Salsa Verde Recipe by Inspired Taste You Will Need 1 lb. tomatillos (4-5 tomatillos) 1 jalapeno pepper 1 serrano pepper 2 unpeeled garlic cloves 1/2 cup chicken stock 4 tbsp. diced white onion 1/3 cup cilantro 1 tbsp. lime juice 1/2 tsp. salt Directions Move an oven rack to the top position for broiling. Preheat broiler to high. Remove husks and wash tomatillos. Place tomatillos, peppers and unpeeled garlic cloves into an oven-safe baking dish with sides. Place into the oven, 4 inches from the preheated broiler, until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate tomatillos, peppers and garlic during roasting to ensure all sides are slightly charred. Remove the baking dish and add chicken stock to de-glaze the pan. If tomatillos, peppers and garlic are stuck to the bottom of the dish, use a wooden spoon to scrap the baking dish. Once cool to the touch, peel the garlic and discard the skins (you may have to squeeze the soft garlic out of the skin). For a spicier salsa, leave in all seeds from peppers, for a medium salsa, remove half of the seeds and for a mild salsa remove all seeds from peppers. Add the tomatillos, garlic and peppers to a food processor as well as the onions, cilantro, lime juice and salt. Add about 1/2 of the chicken stock from the baking dish and pulse the food processor 3-4 times or until the salsa has come together. You can add more chicken stock based on your own preferences for consistency. Serve salsa warm, at room temperature or cold. Notes and Tips For easier removal of the pepper skins: as soon as you take them out from under the broiler, place them into a resealable plastic bag and leave them alone for 10 minutes, after ten minutes the steam generated from the peppers will make it really easy to remove the skins.

Ditch Point Challenge Summary Ken Aldred 145 HarveySwick 120 RockMyAmadeus 75 Batman 43 seanfingh 38 Bird 25 bababooey 18 jaybuck43 12 jaeldubyoo 11 Griff 10 jpepx78 10 kdoginohio 10 JAM_NYC 8 Park 8 Jeffro 7 jsilverjanet 5 Rune 5 MetalPSI 4 Revat 4 DeadPoolJr. 3 AmazingComics413 2 Gemma 2 Hibou 2 Jazzno 2 spideyfan76 2 BlowUpTheMoon 1 comix4fun 1 porcupine48 1 rjrjr 1 ____________ Ogami 1 Pony [+]

Ditch Point Challenge Summary Ken Aldred 145 HarveySwick 120 RockMyAmadeus 75 Batman 43 seanfingh 38 Bird 25 bababooey 18 jaybuck43 12 jaeldubyoo 11 Griff 10 jpepx78 10 kdoginohio 10 JAM_NYC 8 Park 8 Jeffro 7 jsilverjanet 5 Rune 5 MetalPSI 4 Revat 4 DeadPoolJr. 3 AmazingComics413 2 Gemma 2 Hibou 2 Jazzno 2 spideyfan76 2 BlowUpTheMoon 1 comix4fun 1 porcupine48 1 rjrjr 1 ____________ Ogami 1 Pony

Ditch Point Challenge Summary Ken Aldred 145 HarveySwick 120 RockMyAmadeus 75 Batman 43 seanfingh 38 Bird 25 bababooey 18 jaybuck43 12 jaeldubyoo 11 Griff 10 jpepx78 10 kdoginohio 10 JAM_NYC 8 Park 8 Jeffro 7 jsilverjanet 5 Rune 5 MetalPSI 4 Revat 4 DeadPoolJr. 3 AmazingComics413 2 Gemma 2 Hibou 2 Jazzno 2 spideyfan76 2 BlowUpTheMoon 1 comix4fun 1 porcupine48 1 rjrjr 1 [+]

Ditch Point Challenge Summary Ken Aldred 145 HarveySwick 120 RockMyAmadeus 75 Batman 43 seanfingh 38 Bird 25 bababooey 18 jaybuck43 12 jaeldubyoo 11 Griff 10 jpepx78 10 kdoginohio 10 JAM_NYC 8 Park 8 Jeffro 7 jsilverjanet 5 Rune 5 MetalPSI 4 Revat 4 DeadPoolJr. 3 AmazingComics413 2 Gemma 2 Hibou 2 Jazzno 2 spideyfan76 2 BlowUpTheMoon 1 comix4fun 1 porcupine48 1 rjrjr 1

That was a tough one.

Current Value: 7 Points

I need another 10 minutes. I was reading the new rule regarding Mystery Boxes .

New panel in 10 minutes.

Panel Me This! Round 19 1) All are welcome. If you can find this thread, you can play. 2) First person to identify the comic book by time-stamped post in this thread wins the round. As usual, we are pretty casual about exact names, misspellings, etc. 3) This round will start with 5 points and will increase by 2 points for each additional panel reveal. 4) Hints and additional panels will be given as necessary until solved. 5) You may guess as many times as you like. 6) Have fun. Stupid comments, unrelated gifs and memes, teasing, and the usual nonsense are strongly encouraged. Current Value: 5 Points