OK, so yes folks, I did go back and do my relleno again, the fast post was fun, but, yeah, the presentation of food is most than half of the the flavor.
So as I started to cook, I also did do some photos.
I was a cook at a Bar & Grill in Marla Bay of the south end of Lake Tahoe, Nevada. While people did comment my pizzas were works of art, I think the fact that Bill Cosby, yes the man going down in flames because of his behavior, did speak on the stage of Harraha’s Stateline Casino of my cooking skills, my flashing lights headband and Sam’s Place. For some 10-15 minutes! This place is a locals only type place. While drunks might be shown a taxi, we used a simple technic to empty the place for locals. “Last Call”… Sam’s was 24hr.
Locals knew we never closed and just sipped their drinks as tourists left.
My shift started at 11pm. THE Locals Halloween Party’s started about 2am Nov. 1, as all the Calif. bars closed and staff came wandering in their customers from working the shift. About 4am Country Comfort, a Darts Bar, closed, they were 100 yds. away. I left about 10am, packed costumer party in full swing. The bartender & I laughed at the stares of a beer delivery person walking in to deliver. With 4 pool tables & 3 rooms a 25 person awesome curved bar, Sam’s was packed, music booming and most everyone in costume. I returned at 11pm that night, Halloween Party still lively and mostly packed house in costume STILL. What am amusing place to work. I have no record or person how can claim I was ever sober for long during that time. Each shift part your pay was 2 drinks on the house, and as much as you could drink and still do your job.
So yeah, I can cook and enjoy doing so.
In these photos, I do a better job of seeing the chiles and before they are blacken by the cooking fire. I also adjusted the recipe cooking time.
I put the chiles in just after the onions start to “clear”, and curcuma, black pepper, ginger, garlic, red onion, little oregano are the saute veges. I left in a few seeds in each pepper to raise the heat level.
The chiles have some of the mixture in the point, the cheese, the mix again.
The cheese, queso, “Oaxaca”. A bit more moisture in it than mozzarella string cheese, but same long melt hold together. As you can see it does not come of the peppers, and when I buy it. It is a small ball of cheese in a string, find the end and unroll what you need.
Camp stove under is cooking, so as I turned them up and saw the charring, and colors, heck why not make a sweet shot for Brent. He is an artist too.
Might like the second effort.
The peppers are not pressed flat like most places, the saute get under them and each side gets it’s marks. In the last shot, you can see the saute veges are crisp or more. cooking time 15-20 minutes.
By the way, yep, the curcuma/black pepper, ginger & capsaicin are all part of my pain management system. If you have to take pain medicine every day like I do, this is a lot for fun to deal with than bottles of pills.
All photography Copyright Vanderhoof Photography 2016