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@piccola Chipotle chilis would give this a whole different flavor and a lot more spiciness, but it might be brilliant. But careful, they can be spicy.

Poblanos are a pretty mild chile, almost as large as bell peppers, and while jalapenos would be similar in taste, it would be a big hassle to char, skin, deseed, and chop them all up.

They important thing is to use fresh chilis rather than dried, unless you're going the chipotles in adobo route, in which case you wouldn't roast them beforehand.

@mookie I used whole milk, but I supposed you could get away with a 2% or using some stock while sacrificing a little mouth feel. Maybe experiment with using a little more cornstarch, and keep tasting until it is thick enough to your liking.

@mookie - Yeah, panko would be swell. Use less, since dried absorbs more than fresh -- say 3/4 cup or so.

@Carioca Paneer is easy. I'm planning on writing a full post about it at The Paupered Chef, but for now:

1/2 gallon whole milk + 2 cups nonfat plain yogurt
Bring milk to just under a boil and whisk in yogurt. Continue heating and stirring until the curds separate from the whey completely (be patient). Strain through cheesecloth-lined colander into a large bowl, reserve the whey for cooking rice or other use. Hang curds in cheesecloth from kitchen faucet to drain about 10 minutes, then press between two plates with weight for another 10. Slice and saute as needed.

@capricornpig: The ingredients list calls for French green lentils, and that's what I used.

@Snackwell Broccoli rabe should work well, I love the gentle bitterness it brings.

@auntcy1 Sorry for the confusion -- the lentils should go in with the water.

Hey all -- I'm glad to have brought so many closeted fried-egg-sandwich-for-dinner types together! It really is a great dinner once in awhile.

@betteirene: I did have a glass of OJ, that's part of the memory.

@NotAmerican: I pray you don't have a heart attack.

BigGirlPhoebz: Great question. emgroff has the right idea: plenty of lubrication on the grill or the salmon itself. Also, start skin-side down, and don't turn it too early. Sometimes it's easy to turn it after the skin crisps up and releases from the grill, and other times the skin will stay on the grill when you flip it--but either way you'll have a whole piece of salmon that hasn't disintegrated.

@simplysw1130 It depends on the size of the pot, I think. It shouldn't be necessary with a snug pot, but it won't hurt to add water, since you can always cook it off later when you reduce the sauce.

@CJ McD -- Thanks for nothing that. A handful of pasta is a good substitution for the potatoes in the recipe.

@blangblang @jscarey: Aha! Key ingredient indeed. Add it after you return the blended portion of the soup to the pot in step 3; simmer until tender.

@Pauper Nick - Thanks, and it really is delicious.

@soyviz - Thankfully, no! Just plain old regular flu.

@dhorst - The peas are indeed delicious. I highly recommend them as an addition.

@Jim55912 - I used milk with no curdling problem. There's plenty of stock in there, plus the roux, which prevents curdling. I prefer milk to keep the sauce light.

Just had my first currywurst on the street in Frankfurt. I'd finished Uwe Timm's The Invention of Curried Sausage, a gem of a book, just before. Interesting experience, to read a whole book about something you've never tasted...but man, what I had was worth the wait.

@AnaPowell @bgweil: It would be impossible to substitute for anchovies without changing the recipe but looks like @AnaPowell had success with olives, a great idea -- maybe even capers would work, too. Soy sauce might help achieve some of that depth of flavor.

@watersign: Anchovy paste is fine, I'd say a couple teaspoons of it for this recipe.