Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Botch

About

Username
Botch
Joined
-
Visits
4,489
Last Active
Roles
Member
Points
936
Posts
3,357
  • Re: OT - What are you doing right now?

    Beautiful home and paint, Acn!  
     
    Ozzie: OW!  I've seen that happen to people before, not fun!  
  • Re: Hatch chilies

    Satch_Q said:
    Anaheim's are a variety of New Mexico Chile just as are Big Jims, Sandia, NewMex 4-6 and so on. Hatch refers to a region where they are grown. It is true one can't grow a true Hatch chile in any other region but they will grow in many other places. I grow Big Jims. The Big Jim variety was developed by Jim Lytle of Hatch New Mexico. I ordered the seed direct from the Lytle family. Now, I'm not in Hatch but I'm growing the same chile. Is there a difference? Probably. Soil type, Ph level, nutrient levels and climate etc... All play a role as well as how much moisture and when it received. All I know is they are far better than the typical Anaheim found in the local grocery.
    ^ This.
    "Hatch" chile is grown in Hatch, NM, just like "true" champagne is only grown in the  Champagne region of France, even though the grapes and bottling methods are done across the globe.  
    I'm sure the Terriore (hah!) in Hatch has an effect on the taste of the chiles; after living in Albuquerque for five years I also know the weather patterns of any given growing season has a huge effect on the chile's taste.  
    Like Chili, brisket, apples, barbeque sauces, etc there will always be arguments as to which is "best"; we'll never know, but it gives us something to do!  =)
  • Re: Time to get organized!

    Let'sEat wins.
    Wow.  I refresh my spices annually, and my meager collection is expensive enough; you probably drop a house payment every 3 months!   :o
  • Re: Hatch chilies

    jaydub58 said:
    Super +1 what Botch said in his "tip".
    Don't ask me how I know! 
    Only time I jumped into the shower with my clothes on.  =)

  • Re: Hatch chilies

    SciAggie said:
    I used to be in NM when the chilies were in season. There's nothing quite like the smell when a small grocer is roasting them in a large wire drum rotating over a burner. The smell just permeates everything for a couple of blocks.
    Agreed!  I lived in Albuturkey for 5 years and that was the most intoxicating smell ever.  Have a couple sources here, freshly-roasted, I buy a bushel every year (they collapse down a lot after roasting and a bushel only takes up half your top-freezer).  
     
    And a helpful BotchTip:  wear rubber gloves when peeling a bushel, or wash your hands very thoroughly, before using the restroom.  :bawling: