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It's done, and I have plenty of pictures. Unfortunately, my phone isn't sending them to me and it's bedtime. Details, pictures and contest results tomorrow. I won't post spoilers, other than to say: It's yellow, it's black and it's spectacular. And yes, there's a twist.

Unfortunately, I can't sleep because the Hungarian sausages are on my mind. They're red because they're seasoned with Hungarian paprika... If I'm not careful, they'll turn my yellow sauce red like paprika. So instead of browning the Hungarian sausages, I'll braise them in the juice from the...

I didn't do too much cooking tonight. I'm tired, this chili is wearing me out. I cooked the black beans, aka frijoles negros, as easy as possible. Easy black beans recipe: .5 pounds black beans 1 can chicken stock 1.5 cans water 4 cloves garlic, peeled and whole 1 bay leaf .5 tsp of the...

Meanwhile... I got these from the sausage maker. Not especially photogenic, but undoubtedly delicious. One polish, two hungarian

Thanks for the kind words and the ideas. I've never cooked with masa, but I'm loving the idea of a rich tortilla flavor.

When you're pureeing the vegetables, you'll lose the texture of the tomatoes. If I were making a smooth tomato sauce, blending would be a great idea. But mine is kind of chunky. One other thing to note: Don't puree the habanero. In fact, I'm worried that I let mine simmer too long -- this sauce...

Here's an update from night one: Yellow tomato sauce recipe: (makes 3.5 cups of sauce) 10 yellow heirloom tomatoes, peeled and seeded 1 habanero, halved and seeded 2 stalks of celery, whole 1 handful of baby carrots 1 onion, peeled and whole 4 cloves garlic 1 pinch of the following: *...

Great ideas, though they won't work for this particular chili contest. I'm starting to think about having a yellow-and-black dinner party. That would be fun.

This suggestion is spot on, and I Picked up the black beans and corn tonight. This is shaping up like calabacitas in tomato sauce with sausage. Yum.

Yellow ingredients

Great point about using garlic in the sauce instead of garlic powder in the chile powder. I must have been thinking crazy. I think you're right about using black beans. They'll stay black, no matter what. Obviously, I can't use canned beans in this once-in-a-lifetime chili. I'll get some dry...

My new job has a chili contest on Friday. Last year's winner was a "white chili," and our company "mascot" is a honeybee. So I decided to make a bee-colored chili -- yellow and black. I haven't started yet, and I wanted to run it past the group to hopefully get some ideas and/or head off any...

Fatty Melt, I love it. I can report that version 1.0 was pretty much a disaster. I took Uncle Bob's advice and made a burger instead of a meatloaf. There were two big problems: 1. I used this Country Potato bread, which just happened to be the bread I have open right now. It wasn't nearly...

I read about someone making cheeseburgers using two grilled cheese sandwiches instead of a bun. Needless to say, I've been totally preoccupied by the thought, and this weekend I'm going to make it happen. Has anyone ever tried this, do you have any counsel? I'm worried that it will be too...

Since I've never gotten sick from it, I don't think old tea is a problem for adults. On the chance that there are bacteria or mold growing in it, you might want to keep it away from kids, since their immune system isn't as well developed. (I don't know if there's anything harmful, but I've seen...

Don't forget to check the Energy Star rating. If the "more expensive" model uses $50/year less energy, you'll break even in 20 years. All the while taking advantage of those bells and whistles.

To sweeten it up, use simple syrup and a sugar-rimmed glass. You can also mix the juice with ice cream. Just pour it over vanilla ice cream in a glass, or pull out the blender and go totally nuts. Depending how sour the tangelos are, you might need to sweeten the juice with simple syrup or mix...

I'm pretty prickly pears are supposed to be seedless. But I've never seen them in a store, only from a cactus. The cactus has pretty, yellow flowers. It makes me wonder if there's an issue with fertilized pears vs. un-fertilized pears. Rounding out my lexicon of knowledge about prickly...

I wholeheartedly agree with you, there's nothing like Northern New Mexico. Even within the state, there are huge variations in "Mexican food." In Taos you'll find "authentic" black beans in nearly every restaurant, but you couldn't find a black bean in Gallup or Las Cruces. Throughout New...

When I was a college freshman, my mother would mail me cakes. I distinctly remember spice cake and carrot cake. Although these cakes arrived in one piece, I wouldn't have been crushed if the cake were, uh, crushed. Because with a heavy, sticky cake, you can take a handful of crumbs and squeeze...

I had to look it up, too. Good word.

Does an onion count as a "fruit" and/or "vegetable" in a dish? As a single guy, I often make just one dish instead of an elaborate spread. Then I ask myself, "shouldn't I be having a fruit/vegetable?" Then I think to myself, "well, there is that onion (and/or garlic)" Does it count as a...

Mildly off topic, but... Is there much of a difference between dark brown sugar and light brown sugar? I see both in the store, but I don't think I've seen a recipe that specifies which to use. Currently I have light brown - is that "good enough"?

I come from a long line of beans-in-the-pressure-cooker people. My mother would do this every other week or so, as did her mother before her. I've only made beans that way a dozen times or so. For what it's worth, I've never heard of this being an issue. My advice: don't worry about it. I'd...

Sounds like a Screaming Viking... If anybody remembers that Cheers episode.