Recipe: May 2008 Archives

 

I started lifting weights a few months ago, and have ever since been attempting to consume the oft-suggested gram of protein per lb. of bodyweight per day.  To accomplish this feat, I decided to start making - and eating - a ton of beef jerky, for the following reasons:

1. That is a fuckton of protein to eat every day.  Seriously.  About four dozen eggs' worth.

2. I am not about to start quaffing whey shakes morning, noon, and night - real food is way better

3.  Jerky is DELICIOUS!!!

I've experimented with this dish a couple of times before, but I don't really have a good reference point for what it's really supposed to be like.  Granted, obsession over the "authenticity" of traditional dishes tends toward the comical - a cook's strident advocacy of the bona fides of their barbecue, borscht, or bouillabaisse generally rises in direct proportion to the number of widely accepted (and just as widely divergent) recipes for it. 

Regardless, I've never tasted a traditional New Mexico chile verde.  And since the only recipes I looked at when I made this batch were found on the internet, devoid of the exposition and context that makes the quality and, yes, authenticity, of a cookbook relatively easy to judge after just a few minutes of browsing, I decided to wing it.