Malcolm, just discovered you while researching a 30th anniv trip …

Comment on Beef Short Rib Chili with Beans by mindy.

Malcolm, just discovered you while researching a 30th anniv trip to maine, starting next wk.: boston>portld>east boothbay>bar harbor>blue hill>boston. The first recipe i saw of yours was frijoles charros where you used an alarmingly mote-like amount of cumin (1/2 tsp for a lb of dried beans??! Out loud i asked you, “Are you cuminphobic?” Then I find this chili recipe- which looks absolutely terrific. Complex, deep.And it seems you’re not cuminphobic after all. Whew!
So what i really wanted to tell you is that you will have such better results with cumin (and coriander)if you toast the seeds in a pan (preferably heavy) over medium heat, shaking alot, til they emit their wonderful aroma> 5-10 min. Cool and grind in a coffee grinder.to finest powder possible. Keep in dark place in tightly sealed jar.

congrats on having the sense to move to maine and thx for the great work and fun writing!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.