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Admiral Snuggles posted:Are you really criticizing the criticism of my criticism?
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Oct 26, 2012 21:42
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Goodbye goons with spoons I tried. 
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Admiral Snuggles posted:Are you really criticizing the criticism of my criticism? Um, this is a discussion forum not a recipe gloryhole. Please do not be mad that there is discussion.
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Oct 26, 2012 22:01
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Death Pits of Crap posted:Just try buying and soaking the beans yourself dude. Also you already are cutting up tomatoes, sub more fresh ones for the cans of tomato product in saline solution. Nothing is really worth paying for the "convenience," except maybe those huge bags of factory-separated garlic. Canned tomatoes are great. They're certainly preferable to the unripe and flavorless fresh tomatoes you get 9 months out of the year. Fresh tomatoes should be understood to be a strictly seasonal food. Canned tomatoes are generally picked at the peak of ripeness, and shipped a very short distance to a canning facility, so in fact they have much better tomato flavor and are much closer to the ideal of a tomato than anything you can get between September and May. He's not paying for convenience, you're paying for lovely "fresh" tomatoes.
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Oct 26, 2012 22:04
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Death Pits of Crap posted:Also you already are cutting up tomatoes, sub more fresh ones for the cans of tomato product in saline solution. Nothing is really worth paying for the "convenience," except maybe those huge bags of factory-separated garlic. Canned tomatoes are better than fresh tomatoes for like 9 months of the year.
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Oct 26, 2012 22:06
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Well, poo poo. I'll make sure to buy those instead next time.
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Oct 27, 2012 01:26
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MasterFugu posted:how do you overcook ground meat? even if you're burning it slightly, that's not really bad. As a general rule if you purchase tinned tomatoes made in Italy you are safe from undesirable additives. Personally, I think tinned tomatoes are fine but there is seldom a reason to use tomato paste in cooking.
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Oct 27, 2012 03:01
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Ok, so I've whipped up a batch of chili for tomorrow, but it's lacking in the taste department. The cube steak dissolves in your mouth, it's got a ton of heat, but it's almost bland. Here's what's in so far:
I'm thinking... throw in another beer, triple up on the cumin, add some garlic... thoughts?
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Oct 27, 2012 08:31
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Toshimo posted:Ok, so I've whipped up a batch of chili for tomorrow, but it's lacking in the taste department. Pretty much everything you have in terms of chiles has a decent amount of heat. If it was me, what I'd do is grab some large, low-heat chiles like guajillos and make some chili powder out of them to add to the batch. I might also add something sweet like chocolate or even brown sugar or molasses, to help tone down the heat a little bit. And of course, are you using salt? If you forgot the salt, that would actually be the first place to go.
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Oct 27, 2012 09:19
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Also acid. Try adding the juice of a lime or two to your chili to undo the bland factor.
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Oct 27, 2012 09:30
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Does anyone know a good place to order dried chilis on the internet (in the US)? The grocery stores I can get to don't have much of a selection of them, and they seem pretty expensive. Maybe that's the best I can do, but if there's somewhere online I can order larger quantities for cheaper that would be great. Also, roughly what weight of dried chilis should I be using for a batch of chili with 3 or 4 pounds of meat? I know that would vary based on what else goes into it, but I'd like have a rough idea of how much to get so that I don't have too little or way too much. (Most of the recipes here call for some number of tablespoons of powder, but I don't know how to convert that to some number of ounces of dried chilis).
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Oct 28, 2012 03:23
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http://www.penderys.com/chile-pods.html is your best friend for ordering chilies or powders, or a ton of other stuff really. I would probably estimate 1.5 ounces per pound of meat, maybe. Should be plenty to be safe, without being a ridiculous amount left over.
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Oct 28, 2012 04:29
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FrictionlessEmu posted:Does anyone know a good place to order dried chilis on the internet (in the US)? The grocery stores I can get to don't have much of a selection of them, and they seem pretty expensive. Maybe that's the best I can do, but if there's somewhere online I can order larger quantities for cheaper that would be great. You might try finding hispanic or asian markets if your grocery chain doesn't carry a decent selection. I use about a little less than a pound of dried peppers with 3-4 lbs of meat.
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Oct 28, 2012 06:54
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http://engine2diet.com/the-daily-beet/real-deal-plant-strong-chili-with-beans/ Just for laughs, I think I'm going to use this as an example of how not to make chili. My mom got all excited and linked it to me last week and I just can't help but chuckle every time I see it. It is basically bean soup with a bit of chili powder added being billed as "vegetarian chili". I especially like where it says to leave the seeds in the anchos and guajillos when you grind them up to make it hotter. Not gonna touch all the effort put into trying to make up for the lack of beef, the timidness of the seasoning is too funny without getting into that can of worms.
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Oct 28, 2012 07:21
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Looks like it could be a good bean soup, or a dip maybe. I say this as a huge fan of beans in chili.
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Oct 28, 2012 07:29
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I've looked everywhere for dried chilis to make my own chili powder with no luck - are there any good substitutes to it without using the store-bought crap.
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Nov 1, 2012 08:10
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Where do you live that there are no dried chilis? I live in California, do you want me to send you chilis? I did it for Dane a year or two ago, since he lives in the blighted northern wastes.
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Nov 1, 2012 10:20
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Help, I'm looking for the beans and rice recipe that I think was posted in this thread, it includes pickled pork...I think? I just bought a whole bunch of pork and I want to make this recipe very much.
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Nov 1, 2012 10:55
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femcastra posted:Help, I'm looking for the beans and rice recipe that I think was posted in this thread, it includes pickled pork...I think? I remember this too and would also like to get the recipe. It might have been in the poor people thread?
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Nov 1, 2012 12:23
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Kenning posted:Where do you live that there are no dried chilis? I live in California, do you want me to send you chilis? I did it for Dane a year or two ago, since he lives in the blighted northern wastes. I can find fresh ones, but not dried ones. I live in Canada.
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Nov 1, 2012 13:07
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I have been drying peppers that I grew all summer. Put them on a baking stone, or a cookie sheet, I baked them at 220* for maybe an hour, and turn the stove off and just let it sit, without opening the door to keep the heat in. I'll go through this process several times on a Saturday or Sunday when I'm home all day and can watch them so they don't burn or turn completely black. Repeat until they're crispy. If some are still soft, take the crispy ones out and keep going with the ones that aren't done. I've minced the peppers first, and done them whole as well, and I've found doing them whole is a lot easier. I use a mortar and pestle to crush up what I need. Keep the rest in a big ziplock bag. I do this with onion and garlic to make onion and garlic powder too. Mince those first.
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Nov 1, 2012 14:26
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femcastra posted:Help, I'm looking for the beans and rice recipe that I think was posted in this thread, it includes pickled pork...I think? bunnielab posted:I remember this too and would also like to get the recipe. It might have been in the poor people thread? http://forums.somethingawful.com/showthread.php?threadid=3340181&userid=0&perpage=40&pagenumber=31#post390297488 this was the closest thing I found. fyi: to search the forums using  just bang 'site:forums.somethingawful.com search terms here' into google.
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Nov 1, 2012 16:51
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FrictionlessEmu posted:Also, roughly what weight of dried chilis should I be using for a batch of chili with 3 or 4 pounds of meat? I'd say I do about a half pound of pre-trimming dried chilis per 2 pounds of meat. Trim the dried chilis up, rehydrate however (water, stock, beer, etc), drain and puree into a thick paste. Then I just spoon some of that into the pot throughout the day. On a standard crockpot, maybe 2.5 pounds of meat, I usually end up using about 1 to 1.5 pints of paste. But it's all good, if I get to an hour of cooking left and I have a little paste left over I just throw it in there. 
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Nov 1, 2012 17:21
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physeter posted:I'd say I do about a half pound of pre-trimming dried chilis per 2 pounds of meat. Trim the dried chilis up, rehydrate however (water, stock, beer, etc), drain and puree into a thick paste. Then I just spoon some of that into the pot throughout the day. On a standard crockpot, maybe 2.5 pounds of meat, I usually end up using about 1 to 1.5 pints of paste. I just dump it all in at the start, but I save about two cups of the liquid from the rehydrating. It works good if you cook the chili down too quickly and need to add liquid.
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Nov 1, 2012 17:47
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cornface posted:I just dump it all in at the start, but I save about two cups of the liquid from the rehydrating. It works good if you cook the chili down too quickly and need to add liquid. After an accident involving a fridge soaked in chili water and a gf's white blouse I swore never to do this again, but it is a good tip.
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Nov 1, 2012 18:04
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physeter posted:soaked ... chili water ... gf's white blouse This sounds like the tastiest wet t-shirt contest ever.
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Nov 1, 2012 21:23
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femcastra posted:Help, I'm looking for the beans and rice recipe that I think was posted in this thread, it includes pickled pork...I think? I posted this recipe recently in some thread somewhere, perhaps that's the one you're thinking of?
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Nov 1, 2012 22:00
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MasterFugu posted:http://forums.somethingawful.com/showthread.php?threadid=3340181&userid=0&perpage=40&pagenumber=31#post390297488 this was the closest thing I found. Yayyyy! Thank you also for the tip on searching. Kenning posted:
Now I have a tough decision to make.
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Nov 2, 2012 10:05
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Spent the day making one of the recipes in the thread a couple weeks back. I was pretty happy with the results (made homemade chili powder recipe on GWS wiki and followed mindphlux's recommendation to grill the meat). Next time I'll probably change the chilis used for my powder as it was certainly more kick than flavor.
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Nov 8, 2012 01:04
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I would eat the gently caress out of that chili goddamn.
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Nov 8, 2012 02:12
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 real chili spottedsorry about the spiciness, though I guess it wasn't my fault if you were following a GWS wiki recipe. it's really easy to overdo the spiciness - I use pretty mild chilies in my powder mix so I can ramp up the heat later on as desired with late additions, and still load it the heck up with powder.
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Nov 8, 2012 06:07
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Before I knew what the gently caress I was doing I once used thai chili powder because hey chili powder is chili powder right? Nope
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Nov 8, 2012 06:29
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Sadly too it that it tends to get a little hotter after a night in the fridge. The fix for this is to eat it with a ton of crackers or corn chips.
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Nov 8, 2012 15:37
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I think the real problem was that I did not have a really strong intuition on proper proportions for each of the individual chilies I purchased. Next time I think I'm just going to chew a tiny piece of each and judge form there on how many to use. I also added some fresh coffee grounds to my powder which added some nice complexity to the chili in my opinion.
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Nov 8, 2012 17:43
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WaterIsPoison posted:I think the real problem was that I did not have a really strong intuition on proper proportions for each of the individual chilies I purchased. Next time I think I'm just going to chew a tiny piece of each and judge form there on how many to use. I also added some fresh coffee grounds to my powder which added some nice complexity to the chili in my opinion. Until you get the hang of it, maybe try adding the spicy part of your powder mix separately. Put the cumin/garlic/onion/whatever in to taste and then start adding the hot stuff a tablespoon at a time. Aim for a low amount of heat until it has been simmering for a bit and then ramp it up over the course of cooking. If all else fails, develop a taste for sour cream and crying when you poop.
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Nov 8, 2012 18:06
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WaterIsPoison posted:I think the real problem was that I did not have a really strong intuition on proper proportions for each of the individual chilies I purchased. Next time I think I'm just going to chew a tiny piece of each and judge form there on how many to use. I also added some fresh coffee grounds to my powder which added some nice complexity to the chili in my opinion. Do this over the course of a day or two and take notes. After the first few peppers you are going to loose the ability to taste very much. I am always making stuff too hot to eat and overcoming the urge to just dump peppers in is an ongoing struggle.
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Nov 8, 2012 18:43
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I have had this plan for a long time to use a food mill to make a chile sauce sort of how you would make a tomato sauce. Rather than just put chunks of chiles in and dried chili powder, I would make a complete sauce to braise the meat in that would still thicken over time until what I had was chile-flavored meat chunks with a sauce almost glazed over it. I just have not gotten around to buying a food mill ugh.
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Nov 8, 2012 21:13
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signalnoise posted:I have had this plan for a long time to use a food mill to make a chile sauce sort of how you would make a tomato sauce. Rather than just put chunks of chiles in and dried chili powder, I would make a complete sauce to braise the meat in that would still thicken over time until what I had was chile-flavored meat chunks with a sauce almost glazed over it. I just have not gotten around to buying a food mill ugh. This isn't chili, but it is a spicy braised pork stew that is absolutely delicious and might tide you over until you get your mill. Burmese Red Pork Stew It is seriously delicious.
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Nov 8, 2012 21:24
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Hell yes I have always wanted a use for sambal oelek
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Nov 8, 2012 21:38
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signalnoise posted:Hell yes I have always wanted a use for sambal oelek what? how does one not have a purpose for sambal oelek? it is literally chile in paste form. use it to make things spicy.
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Nov 8, 2012 21:40
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The only time I've seen it for sale it was extremely salty. I assume this is standard but it made me feel it was somewhat limited
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Nov 8, 2012 22:23
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