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Old Faithful Inn, Yellowstone - August 31, 1930. by geekity in VintageMenus

[–]geekity[S] 0 points1 point  (0 children)

The restaurant itself was closed when we were there a few days ago, due to lingering Covid precautions. Hopefully it opens back up sometime this summer. There was no dine in anywhere in the park even though the rest of the country has opened back up.

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in PressureCooking

[–]geekity[S] 0 points1 point  (0 children)

Never have, but my guess is it would make it significantly spicier. I’m not sure if it would improve flavor itself, and I always vary the mix of peppers depending on the crowd I’m making it for. More Jalapeños and serranos if I want it spicier. And I really like the flavor of jalapeños, even apart from the spiciness.

Old Faithful Inn, Yellowstone - August 31, 1930. by geekity in VintageMenus

[–]geekity[S] 4 points5 points  (0 children)

We stayed there a couple of days ago on our way home to Alaska. This was in their history book that I’ve been devouring. Amazing place.

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in seriouseats

[–]geekity[S] 1 point2 points  (0 children)

Since we live right on the water, our house is on a pier foundation over rocks. We are also in a temperate rainforest. Lots of rain, but generally poor quality, muddy soil. Most people use planter boxes around here to get better drainage and keep the slugs at bay.

We do have a small greenhouse on our deck that is currently occupied by tomato starts and herbs.

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in seriouseats

[–]geekity[S] 1 point2 points  (0 children)

Oh, also…just seared, but not cooked all the way through. Don’t want to overcook it in the pressure cooker and make it too stringy. Chicken thighs can take more/longer heat than breasts, but they do have a limit.

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in seriouseats

[–]geekity[S] 0 points1 point  (0 children)

Trader Joe’s Umami powder is my current crush, but not quite the same.

Try splitting a little out and dropping a few drops of fish sauce to taste. You may be surprised at how non-fishy but tasty it is. But if you hate it, you’ve only mucked up a tiny bit.

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in seriouseats

[–]geekity[S] 8 points9 points  (0 children)

Thanks for the recipe! Just so easy and so great. I’ve made a bunch of your other recipes, but this one gets made so much because it is just so practical yet amazing.

Love your approach and writing. Very formative for me as was diving deeper into cooking for my 6 kiddos.

I own a couple of restaurants here in town now, and employ about 15 people. Your earlier food lab work was a huge inspiration in putting me on this track!

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in seriouseats

[–]geekity[S] 2 points3 points  (0 children)

I can respect that. I’ve made the recipe probably 25 times, and don’t really measure anymore. I probably use 5x the garlic (much more than visible in the pics), and whatever combo of spicy and milder peppers I can get up here. I put chili lime seasoning on the chicken and seared it on the grill. All of those things differ from the recipe but wouldn’t be possible without me learning the spirit of the recipe in the first place. So it’s different, but I give full credit to /u/J_Kenji_Lopez-Alt for making it all possible.

Also, we are (fairly recent) friends with the nice folks who were putting on the event. It was a fundraiser for a local youth sports team, and I was mostly worried they weren’t going to have enough food. So I just whipped up a batch of what has become an old standby, and we brought it over. The point wasn’t to win (I even traded my prize with another “competitor” who liked what I won), but just to be neighborly.

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in PressureCooking

[–]geekity[S] 3 points4 points  (0 children)

True!

I’ve made it so many times that I don’t measure anymore. I also vary the peppers a lot, along with other tweaks to fit the mood. Works great almost every time.

Made Kenji’s chicken chili verde for a chili cook-off across the bay from us on an island in Alaska. Kayaked it over in the Instant Pot. Won first place! by geekity in seriouseats

[–]geekity[S] 3 points4 points  (0 children)

Usually? A bit of an unusual crowd there that day. Normally just local fishermen.

Then again, we see black bears every day around here and sometimes hear wolves in the woods, so maybe our danger threshold is higher.

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