Were I a Canadian, and deprived of Poblano Peppers by …

Comment on Sweet Corn and Poblano Chowder by Tia.

Were I a Canadian, and deprived of Poblano Peppers by virtue of geography and lousy selection, what could I reasonably substitute? I’m trying hard not to maul the screen, because that looks mighty fine.

Recent Comments by Tia

25 Condiments We Can’t Live Without
I also drink vats of Sriracha, and have to be held back from eating my weight in strawberry rhubarb jam. I do disagree about the ketchup and mayo though: those are Satan’s condiments, and should be exiled to a place to never be seen again.

In my condiment pantheon, we worship Magi seasoning. It’s one of these things that only German/Dutch people (and a few Asian nations) seem to get. We add it in lieu of salt to gravy, soup etc. I have to smack my husband on the hand on soup nights, because he’ll keep dumping the brown stuff into the bowl until the sodium content is near that of a salt lick. Have you ever met Magi?


25 Condiments We Can’t Live Without
I agree about the Claussen pickles. They are the best readily available commercial pickles, and I gladly pay extra for them. I love them so much, in fact, that I used to tape photos of them in my locker for decoration in high school. Not kidding.


How to Make Chimichurri
Thank you, Jillian. This will be on my table tomorrow, and I will have to refrain from drinking it through a straw. Noisily.


Lobster Roll Recipe
I am drooling over this right now – the addition of chips makes it sound absolutely perfect. Iceberg lettuce is an abomination and barely qualifies as a vegetable anyway. Sadly, out here on the prairie, lobster is $15 for a 10 oz tail at the fishmonger, so I won’t be eating this any time in the future. I shall lick the screen instead.


Crispy Chicken Skin Tacos with Habanero Salsa (Chicharron de Pollo)
I have been suggesting that KFC sell “Bucket O’Skins” for years now. I know that this is the ONLY reason I buy KFC – to eat the deep fried, seasoned hides of the tasty clucky bastards. Nom.


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.