Thanks, Shelly! I am sure this would be delicious with …

Comment on Chile Verde (Green Chili with Pork) by Malcolm.

Thanks, Shelly! I am sure this would be delicious with chicken thighs!

Malcolm Also Commented

Chile Verde (Green Chili with Pork)
Hi Jen! Welcome to Maine! We’ve always just gotten them at Hannaford.


Chile Verde (Green Chili with Pork)
Thank you Tania…she certainly has already! 🙂


Chile Verde (Green Chili with Pork)
I’m so glad you liked it, Lisa! Yes, I tried not to use any chile varieties that were too off-the-wall. It’s a favorite at our house, as well…we usually manage to actually finish the pot, and none of it goes to the freezer.


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


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Great suggestion, Justin. We’ve talked about the sandwiches at Libby’s, but not the lobster roll in particular: http://www.fromaway.com/sandwiches/todays-sandwich-chicken-fried-steak-libbys-market


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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.


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 taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, 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.