chile rellenos, egg roll style

Edit: I forgot to mention that I was unsure if this particular Mexican style cheese, campesino (farmer) cheese is a type that melts. Not all of the white Mexican cheese do. Fresh type crumbles. It's why I bought this remarkably inexpensive pepper jack as back up. They're both large chunks and both inexpensive, actually. 

The two pans below are showing the cheese actually does melt. And the fried version has more flavor than the non fried version. My opinion is the pepper jack cheese is more flavorful and better for this than the more authentic Mexican cheese. But we're so far removed from authenticity by using Asian egg roll wrappers that it hardly matters at this point.  

These things need to be sealed completely. They're deep fried in oil. A leak causes a spattering mess. Three of these developed a tragic hole as they dried so they are double wrapped. It hardly matters as the wraps are so thin. This time I used only water with the corn starch that comes with the wrappers as glue. But it's better to mix in additional corn starch with the water to help assure a good seal. 

Also these are smaller than usual, although larger than when using won ton wrappers. The hatch chili peppers I used are smaller than normal. Usually chile rellenos use poblano chiles that are larger. You can find them in the Mexican section in rather large tins. If they're not hot enough to suit you then you can add a bit of diced jalapeño to enhance the heat. 

They're basically the same thing as jalapeño poppers except these are larger than jalapeños and hotter too. That was my choice this time, and it might have been a mistake. 

These are not traditional. Not the real thing. But they sure are easy and they sure are good. 

I used hot Hatch chile peppers and while each one individually is fine and satisfying, after five of them in a row my tongue is uncomfortable, feels tortured and damaged. But nothing that a pint and a half of milk doesn't ease. 

fried cabbage

I wonder why this doesn't look better. It's very good. The thick white parts near the core are crunchy.

This has:

* butter
* salt
* rice vinegar
* brown sugar
* soy sauce
* red chile pepper flakes.

Bacon would have been good too, and different cabbage would improve it as well. Now my apartment smells. 

diced potato in kombu and bonito dashi, miso.

* 46 second YouTube video, how to use kombu
* 2 minute YouTube video, how to use bonito flakes

Incidentally, I saw both kombu and bonito at Whole Foods store, and not the large one in Cherry Creek, but the smaller one on Washington. I wouldn't be surprised if the one on 11th has it too. 

They also have daikon radish and you don't see that anywhere else except the Asian markets. 

After seeing the bonito video I thought, rats, I do have tofu tucked in the back of the refrigerator. But the potatoes boiled earlier today are fine. 

I never see a portion of the kombu cut into noodle-like strips and added back and I don't know why. The texture is excellent, not exactly rubbery, but somewhat resistant, more interesting than al dente pasta. And it is delicious. Also, I boiled mine. I wonder why they treat it so delicately like tea. I like to see the water change color and have it impart more of its seaside flavor. It's a wonderful ingredient. 

Here I used azuki bean miso so it's a bit darker.

hambiguous moons

Man, I'm telling you, scarf this and be filled and six hours later you're hungry all over again. It's like a never ending cycle.

The sourdough is pan fried, not toasted. I don't like that toaster anymore. It dries out bread and the slightest little imperceptible puff of smoke, or maybe heat, or maybe smell, sets off the alarm. 

fruit and cornflakes

Peach, banana, strawberries, organic milk (it's really good), and regular generic cornflakes.

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