Congratulations on the new gig, Adam! And happy to hear you'll still be popping in from time to time.

I had this yesterday and my only regret is that I can't have it again today. And while it's not cheap, this sandwich is alive with the flavors of garlic, rosemary and beef. Plus it's huge--you could even split it with someone if neither one of you has a huge appetite.

@pandapotamus--I keep it for a couple of weeks but SSRF says it can keep for longer. I reckon when you see mold on top it's time to throw it away!

@jimmy0x52--Sure, about 5 minutes or until things start to look soft.

You want to use fresh lard that needs to be refrigerated and not hydrogentated lard that has been processed to be shelf stable (aka the Hormel bricks). You can find good lard at butchers, farmers' markets or Mexican grocery stores. Or even better, you can render your own! If you're going to make pastry with the lard, you want to use leaf lard, which is a more delicate fat without the porky undertones. But regular, back-fat lard is great for frying--anything from French fries to fried chicken.

@betterirene--As @miabrahams says, it's a completely different flavor profile as anchos aren't smoked, they're dried poplano peppers with little heat that have almost a chocolate-like tone. That said, the fun in making salsas is experimenting, so go for it and let us know how it turns out!

@TheUE--Thanks! What's the other 50%?

@MadameD--I like the way you think!

Thanks everyone!

@toad3000 In pico de gallo you use unpeeled tomatoes, but this recipe calls for peeled tomatoes. To peel tomatoes you can either roast them in a skillet or under the broiler until the skins are black, or you can cut shallow X's on the tops and bottoms of each tomato and drop it into a pot of boiling water for 15 seconds. Then gently rub the skin and it should peel right off. And by doing either one of these things the tomatoes will be a bit cooked and will turn into salsa quite nicely.

I'd say that 50 is more than an arbitrary number--it's quite an accomplishment! Good job, Ed!

In NYC, it's sold at Buon Italia in Chelsea Market.

The Bravo Supermarket and Associated Market in Jackson Heights have both an awesome variety and some of the freshest chiles and quesos in NYC.

You had me at Domenico! And I agree with Robyn--your photos are AWESOME! Do you know if Jim plans to work the oven every night in the tradition of other great pizzaiolos or will he have others helping as well?

Hey, purist Texans voted for Obama, too!

I always take photos of my food when I travel for the same reason as Zach, especially since most of my holidays are planned around food. I did, however, get in trouble with a woman in a small meat-and-three in rural Alabama. She couldn't understand why a tourist from NYC would want to take a picture of her banana pudding and was convinced I was up to no good. Or as she put it, "My food is my TRADEMARK and you're stealing that by taking a photo of it." So I paid my bill and left. And now I always ask before shooting.

Blarney Stone at 3rd between 44th and 45th is worth noting as well.