I’m blushing. …

Comment on New Mexico-Style Poblano Chile Barbecue Burger by Malcolm.

I’m blushing.

Malcolm Also Commented

New Mexico-Style Poblano Chile Barbecue Burger
No, I didn’t have the pepper issue you describe. Roasting them is super-simple. Are you letting them steam in a plastic bag after, when you try it?


New Mexico-Style Poblano Chile Barbecue Burger
This marks the first use of the term “balls-deep” on our site.


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I soak. You don’t have to soak. You do you, player.


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Thanks so much, Sophie. Definitely give it a try!


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Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


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There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.


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I wish you had, too. There’s plenty to go around.


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.