I am glad you found some Aji Amarillo.
I have bought Aji Amarillo at Kalustyan’s before.
K is twice the price (though still cheaper than Amazon) and not close 
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And here I used to travel all the way from North Toronto to Kalustyan’s to stock up on Aleppo pepper, Aji Amarillo, and Soan Cake. I came home with dozens of spice blends and curry powders.
And then I realized I can buy Soan Cake at my local Loblaws. 
I was usually staying in the Flatiron District the last 3 or 4 visits to NYC, so Kalustyan’s wasn’t too far away.
Luckily, my local butcher in Toronto, Sanagan’s, carries Aji Amarillo. A 20 minute walk for me these days.
Soan papdi would have been available at any Indian store in Toronto.
Kalustyan’s has cult status for good reason, in that they stock obscure ingredients from most places, so if you don’t know where to find something, they’ll probably have it.
But they’re never my first stop. And they’re always more expensive.
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We liked this quite a bit. I misread the instructions and had already flipped the thighs once before putting the pan in the oven.
I also then proceeded to try and burn my left hand by touching the panhandle several times after I took it out of the oven 
I don’t usually add TPSTOG or anchovies to my piccata, so this was a really nice addition. The sauce didn’t mount properly for some reason, but that’s just nitpicking (and also not part of the recipe, but something I do).
Would make again.
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NYT’s charred meat pitas.
A short-cut version of one of my favorite dishes – lamb gyro. Instead of split pocket pitas, I used whole, homemade soft pita wraps. Ground lamb was mixed with scallions, wrung zucchini, parsley, and seasonings. Served with avo hummus, tzadziki, marinated olives and feta, and Greek salad. If anything, next time I would make sure the mince goes all the way to (if not over) the edge of the pita to keep it from getting scorched. In any case, it was tasty and quick, and will use this method again.
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Glad you liked this!!!
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Quite a bit, in fact. I woke up thinking about it, and am looking forward to making it again (with more care to not scorching the edges).
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Really glad to hear! I just made notes on my recipe app about spreading the meat all the way to the edges.
My other tip is do not use parchment under the pitas. I always forget that parchment is combustable and can’t take the broiler. I yanked it out of there just in the nick of time. 
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Glad you said that. I hope I would have though of that but…
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Another take on gyros: SHEET PAN DONER KEBABS.
I found this interesting. You make - in a food processor - a paste of the onion and olive oil and mix it into the ground meat (I used lamb), which kept it very moist. The spices are also nice here, and in such a quantity that they are quite forward. I made a half batch, which would yield 4 decent-sized gyros.
I will probably make this again, although next time might run the torn meat shards under the broiler for a minute or two. Not so much as to dry it out but hopefully just enough to get just a little bit of char.
I poured off a lot of liquid from the pan after the initial bake. Next time I might try a tomato sauce ala this blog, using the lamb-y liquid instead of water.
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I shouldn’t read these posts before eating. I want doner for brunch now. LOL
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I say: go for it! 
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Ooh this is the viral MezeMike recipe right?
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Yes, it is. Although I confess I never watched his video. It’s a neat trick, in any case, and would be a good way to feed a crowd.
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FRIJOLES CHARROS (spicey hot dog and bean soup). Gift link below.
What a great pantry dinner. Have hot dogs? Dinner in one.
I used Hebrew Nationals and a homemade serrano pepper sauce from last year’s harvest. Canned tomatoes instead of fresh. Canned beans.
Served with home-fried tortilla chips and diced avocado.
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I made these tonight. Love the honey chipotle sauce. It needed some salt. I messed up the cooking temperature so mine were not crispy. I have a whole bunch left over (since my kid wouldn’t touch them- too “spicy”) that I will try to air fry to get the crisp effect. I doubled the sauce to have extra and I was skeptical about the amount of peppers but with all the honey and sour cream it mellowed it out. If I can get these crispy on the second go-round, then I’d make them again. Will report back…
Eta- reading some of the comments, seems other people had the non-crispy problem. So maybe I’d just make wings sans sauce and use it as a dipping sauce after.
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So I did this tonight after seeing it here many times. I have to say - this was not a fan fave in our house. I doubled basically all of the seasoning and we found it quite bland. I even added fish sauce as someone mentioned on another thread. The funny thing is, my daughter loved it, probably because it was on more of the milder end of the flavor spectrum compared to usual. I wouldn’t do this again. Would much rather have shrimp scampi and that’s less work than this.
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