Skip to main content


Showing posts from February 18, 2007
Hot Stuff and Halliburton.
By Ric Orlando
I am making fiery Thai chile relish today. I don’t really have plans for it, but it will last until I can squeeze a nice Thai special onto the menu. Gotta sell out of catfish first.
I encountered a nice bag of those sharp, red bird chiles in the “Herb Box” in New World’s walk-in cooler. They have a beautiful, numbing heat. I remember picking them up at Lee’s Asian Market in Albany last week. I threw them in the box and forgot about them. Now here they are. My frugal chef’s brain immediately cues my internal worker bee to use ‘em up before they go bad. So as I am peeling the shallots my eyes tear and the paper cut on the soft pad of my forefinger burns like a bee sting. The radio in the kitchen is always on in the background. I am listening NPR in a room full of Latin cooks who don’t understand of word of it. I am the boss. I listen to the news. They think I am smart.
Strong aroma of shallots. Intimidating bowl of chiles. Amigos blocking the …