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People have a tendency to eat food in order to not die, and I am a people. That means by the transitive property of not starving to death, I eat food. Apparently some people actually care what I do, so I decided to (and by “I decided to” I mean “Pat suggested me to”) make a thread about the food that I cook and then subsequently eat. Each post will cover either a single edible thing or a group of related edible things and include a picture of the edible thing(s), ingredients used in the making of the edible thing(s), instructions on how the edible thing(s) was/were formed, and a short paragraph describing the edible thing(s). Get hype for culinary arts.

This is going to be pretty similar to “Bryce’s Gaming Garbage” except not about games, a different format, updated regularly, and probably going to actually have an audience larger than two people. So not “Bryce’s Gaming Garbage” at all besides the namesake.

Neato Lil’ Table of Contents:
I. Poblano Pasta Sauce

I looked up poblano fettucine, and immediately I want to eat your food.

Fun, I can't wait to actually eat something edible at Uni.

Poblano Pasta Sauce

(The lighting in my kitchen is pretty mediocre and it's night right now)

This recipe is really easy to make and really good, which is probably how I'm going to describe most things I make, because I'm lazy and like good food. The hardest part of the whole process is cutting peppers, which shouldn't be all that hard if you have a knife. If you were to try with a spoon or something, then you'd probably have issues. It's fairly mild in terms of spiciness, but it still has a good flavour and is very creamy. This particular recipe should cover about 1 lb of pasta, any shape works.

Ingredients
(I'm using 'Murica units because that's what I have written down on my index card)
22.5 oz. crema
1 clove garlic
1.3 lb poblano (about 5 medium sized peppers)
1 tbsp chicken bouillon (usually 1 cube)

Recipe
1. Cut the poblanos in halves and remove the stems and seeds.
2. Broil the halves at 400° F, skin side up (The temperature doesn't have to be exact, that's just what I use). Eventually the skin with start to bubble. Take them out once they've blackened a bit. The darker they are, the easier the next step will be.
3. Let the peppers cool for about a minute so you can safely work with them, but don't wait to long or else the skin that bubbled off of the peppers will start to set back down. Peel the skins off. I recommend using a fork to help get under the skin.
4. Throw the peppers, 22.5 oz. crema, 1 clove garlic, and 1 tbsp chicken bouillon into a blender. Blend it thoroughly, so it's all evenly distributed.
5. Heat the sauce. Do this lightly, you're not cooking the sauce, you're just making it warm. You could skip this step, as long as you're okay with eating room temperature sauce, which you aren't.

And that's that. Like I said, this should cover about 1 lb of pasta. Have fun.

Oh dear Jesus, that pasta looks really delicious.