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Toshimo posted:I don't see beer. I used 2 cans of Hite
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Apr 21, 2017 19:58
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Waterslide Industry Lobbyist posted:I used 2 cans of Hite Good, but go darker, imo. Something malty and rich for flavor.
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Apr 21, 2017 20:10
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Toshimo posted:Good, but go darker, imo. Something malty and rich for flavor. The brewery hosting the cookoff made a chile stout, I used it for a test batch but it came out not great. Waterslide Industry Lobbyist fucked around with this message at 06:01 on Apr 23, 2017 |
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Apr 23, 2017 05:44
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Ranter posted:Can you go into more detail on this? Can you provide a specific brand? An actual Mexican supermarket chain in California sells the stuff you say is poo poo, but also carries like 10 brands, so knowing some brands you think are good would be really useful. I really am not a fan of pastries and mexican pastries are especially not my thing, so I avoid them like the plague
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Apr 25, 2017 13:46
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So here's a chili challenge. I'm in the process of moving a couple states away and nearly all of my cooking gear and spice collection including all of my fancy wonderful chili powders are boxed up. I'm alone in my new house for a couple of weeks. I have a small skillet, a medium size pot (with lid) and a grossly overpowered six burner pro gas stove. What are the bare minimum ingredients necessary to make a decent batch of chili? I'm thinking something like: Chuck roast and chorizo Onion few fresh peppers Gebharts Cayenne Cumin Oregano
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May 15, 2017 19:13
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bewbies posted:So here's a chili challenge. If stripping it to the bare minimum, I wouldn't call Chorizo necessary.
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May 15, 2017 20:27
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The grocery store here has really good uncased chorizo and I figured that'd be an easy/cheap way to get more flavor without having to use lots of spices.
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May 15, 2017 20:57
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Since you're hitting up the grocery store, throw in a can of chipotles in adobo
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May 15, 2017 21:51
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bewbies posted:The grocery store here has really good uncased chorizo and I figured that'd be an easy/cheap way to get more flavor without having to use lots of spices.
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May 16, 2017 22:13
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Can Goulash talk go in this thread or no
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May 17, 2017 02:17
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Elizabethan Error posted:A cheap and easy way to get more flavor is not overcooking the poo poo out of your chili meat this time I don't follow....
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May 17, 2017 02:26
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bewbies posted:I don't follow.... Don't use tri tip like last time
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May 17, 2017 03:38
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bewbies posted:The grocery store here has really good uncased chorizo and I figured that'd be an easy/cheap way to get more flavor without having to use lots of spices. I tried chorizo last time I made chili, I didn't feel like it really added anything.
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May 17, 2017 14:50
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Ranter posted:Can Goulash talk go in this thread or no Sure, why not, it's slow-cooked beef in a spicy sauce - close enough! Was skiing in Austria earlier this year, had rindsgulasch (along with dumplings you would kill for) in a lovely little restaurant, and it was amazing. Eastern Europe tends to be quite heat-averse with food, and even 'hot' paprika really isn't, but it's a great flavour, and comes in lots of different varieties, just like chilli. The one thing they all have in common when powdered is not lasting long - use that stuff fresh, otherwise it'll be stale & weak. As ever, Serious Eats has got you covered for a great starting point, and like with most stews you can dick about with ingredients and not mess up too badly.
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May 17, 2017 22:48
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That seriouseats recipe doesn't really do it for me. It's a good jumping off point, but I'm thinking it needs: Way more onion More vinegar Caraway seed (toasted, ground not whole) No fish sauce, add MSG instead My housemates picked this up for me in Budapest and so I'll do a little effort post when I use it:  
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May 18, 2017 00:25
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I made a vegan chili with tempeh last night. I'm really happy with how it turned out. It's a hard to cook chili for a vegetarian girlfriend who can't handle even jalapeno-level spiciness, but I feel like I succeeded. It was also the first time I've made chili completely without tomatoes. The lack of acidity was kind of strange and alarming to my Minnesotan palate when I was cooking it, but once the flavors finished melding I approve. Does traditional Texan chili have any acidity to it? I'll throw my spur-of-the-moment ingredients list down here for critique: saute in oil first: 1 yellow onion 4 cloves garlic 2 poblanos after onions go translucent add: 12 oz or so? of tempeh 2 carrots 2 small-ish yellow potatoes deglaze with a splash or two of bourbon add paste consisting of 4 dried anchos, 6 dried guajillos, rehydrated and blended in the rehydration water add spices add a couple cups soaked, cooked cranberry beans add about half of a fat tire, drank the rest a few splashes of tamari, for some extra umami spice mix, not really measured: 1 tbsp toasted cumin pinch cinnamon 1 tsp coriander 2 tsp smoked paprika pinch cracked black pepper pinches thyme, oregano I also added enough water to fully cover the beans, which was a cup or less. The rehydrated peppers added a significant amount of liquid, so I didn't even bother opening a thing of stock/bouillon as I had been planning on doing. I should have just added more beer instead but I drank it and wasn't sure if adding too much would impart weird flavors. I started this on the stovetop, but did most of the cooking in the oven at 300F. Only cooked for like 3-4 hours because I started way too late. money shot:   It's probably too beany for the purists, but I couldn't have my meat so I needed lots of other protein, dammit
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May 22, 2017 22:37
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Hooplah posted:I made a vegan chili with tempeh last night. I'm really happy with how it turned out. It's a hard to cook chili for a vegetarian girlfriend who can't handle even jalapeno-level spiciness, but I feel like I succeeded. It was also the first time I've made chili completely without tomatoes. The lack of acidity was kind of strange and alarming to my Minnesotan palate when I was cooking it, but once the flavors finished melding I approve. Does traditional Texan chili have any acidity to it? Elizabethan Error fucked around with this message at 23:12 on May 22, 2017 |
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May 22, 2017 22:58
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Elizabethan Error posted:looks pretty good(not that I've cooked tempeh before). some things I can see: add the spices to the oil with the onion so they bloom, and don't add the garlic so early, you won't taste it. Coriander and cumin are totally different plants. I think you're thinking of coriander and cilantro, which are different parts of the same plant.
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May 22, 2017 23:08
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Do coriander and cilantro cause the same reaction in certain people? Asking for a friend.
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May 22, 2017 23:12
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iospace posted:Do coriander and cilantro cause the same reaction in certain people? No, coriander tastes completely different. I wouldn't even recognize them as the same plant if I didn't already know. Elizabethan Error posted:looks pretty good(not that I've cooked tempeh before). some things I can see: add the spices to the oil with the onion so they bloom, and don't add the garlic so early, you won't taste it. Yeah, thanks. Those were kind of oversights, as I chopped the veg to saute at the same time and threw them all in the same holding bowl without realizing what I'd done. And I forgot to prep the spices before starting the saute. When should I add garlic? I typically add it halfway through the onion saute. Also, is there such thing as adding too much beer, outside of making it too watery?
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May 22, 2017 23:28
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Use lime juice for acidity. It can help ease some of the spiciness too (gently caress people who don't want to sweat while eating chili.)
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May 22, 2017 23:28
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Ah! I knew I forgot something!
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May 22, 2017 23:34
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Hooplah posted:No, coriander tastes completely different. I wouldn't even recognize them as the same plant if I didn't already know. He's talking about the ~1/8th of people who taste something completely different than the rest of us when they eat cilantro. I've heard it described as an overwhelming soapy taste. I have no idea if the seeds do the same thing, I doubt it though. Edit: Too much beer can make your food bitter and lime juice can help with that too. I just roast a head of garlic and add it in after the water/stock. If you're sautéing it though it usually only needs a minute or two at medium heat after you add the spices. Tezcatlipoca fucked around with this message at 23:50 on May 22, 2017 |
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May 22, 2017 23:44
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1/3 cashews 1/3rd dehydrated beans:black,garbanzo, whatever 1/6th cheap rear end sala (i try just about all kinds) 1/6th fake meats(tempeh, tofu, fake ground beef Add habanero powder:to taste Add some other chili powder seasonings 1 baby can of that Adobo sauce 1 soy chorizo (or not) Start with slow cooking overnight dehydrated beans on low, add a few inches of water over them. Caution adding too little water is bad adding too much is kinda impossible. You can add the cashews too, why not now? Go to bed Next morning add garbanzo beans from a can because I think I dreamt that dehydrated garbanzo beans are real. Stir it up. Add seasonings cover whole mess with fake meats an cover entire thing like it's a lasagna with like 1 cm of salsa (your fav cheap salsa, don't use sala you hate but keep it simple) Did you remember to pick up that soy chorizo from trader joes? toss that in now. Add that baby can of chipotle with adobo sauce on top and don't stir it in Make sure there is enough water in that it's like a cm from the top. Put it on for like another ten hours on low and open a window your house smells like chili take a nap with a window open. After a few naps stir up the chili around the chipotle adobo on top and open some more windows your eyes are starting to burn (sometimes I use some ground up ghost peppers now) Take a cocktail fork and fish the chipotle on top out of the chili because jesus christ eating those make my friends gently caress up a toilet like a litter box. Leave as much of the sauce in as possible though that's good stuff. 20 hours later you should notice the whole pot is turning a few shades darker and the cashews are soft. Take a half a cup of dark roast coffee and toss it in add like a few tablespoons of agave to taste and you are done! Its pretty dang good hot, its amazing the next day cold, right out of the refrigerator I call it Insufferable Vegetarian Chili, It might be vegan I don't know I'm not a doctor EDIT SPELLING Upsidads fucked around with this message at 06:09 on May 23, 2017 |
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May 23, 2017 00:16
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Yeah you can buy dried chickpeas, check in the bulk section of your local market. Also, you misspelled vegetarian. 
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May 23, 2017 05:45
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coyo7e posted:Yeah you can buy dried chickpeas, check in the bulk section of your local market. Gonna look for them. Aldis failed again!
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May 23, 2017 06:10
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Try using jackfruit in chili for chewiness.
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May 23, 2017 09:51
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In not-meat chat, has anyone tried that grilled watermelon thing the internet's been on about?
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May 23, 2017 15:33
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Suspect Bucket posted:In not-meat chat, has anyone tried that grilled watermelon thing the internet's been on about? wha?
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May 24, 2017 01:02
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people are finding out when you brown things it tastes like your browned something.
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May 24, 2017 15:23
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http://www.liveeatlearn.com/pan-seared-watermelon-steak/
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May 24, 2017 22:22
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Junkie Disease posted:1/3 cashews 
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May 24, 2017 22:51
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Elizabethan Error posted:congrats, you've created Salsa Fake-Chicken. Its got Chili Beans my Polish grandma called it Chili and its Chili
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May 25, 2017 02:09
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Long-time lurker, first time poster itt. Here's what I just put together in no particular order 2.5lbs stew beef Tube of pork chorizo Ancho, arbol and guajillo, powderized White & yellow onion Chicken stock Something like 8 garlic cloves, can't get enough Cumin, oregano and toasted coriander seed A roma tomato on the verge of bad Half a can tomato paste Most a can of chipotle peppers & adobo Not even a tsp of honey Half pinch cinnamon Can of Lobo Negro Surprise can kidney beans because gently caress you I like them in my chili I haven't made chili in so long. I forgot how incredible dried chiles smell, god. Might add pics once it starts coming together. e: good but kinda one-note. Maybe a day in the fridge will help. spider wisdom fucked around with this message at 13:24 on May 28, 2017 |
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May 28, 2017 00:41
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Maybe add some MSG or fish sauce to elevate it. Otherwise sounds really good.
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May 29, 2017 20:12
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I made "gently caress, I need meals for the week" chili with poo poo I had around the house. 1 lb of ground beef I found in the freezer, browned 3 jalapenos, charred over the gas burner 2 onions 3 tomatoes that needed to go 3 cloves of garlic A fuckton of cumin Dash of cinnamon Pepper Handful each of cayenne and paprika Half a can of Yuengling Black and Tan Enough beef stock to cover everything (also the main salt source) Some fresh cilantro I forgot I had Stew for two hours, throw in take out containers with brown basmati rice, throw in freezer for easy lunches at work. Except the one still hot container I ran out the door with. This is truly the worst chili I have ever eaten. Except for the really cheap canned stuff.
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May 31, 2017 18:23
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quote:this looks as good as it tastes. quote:And finally the edible flowers. LOOK AT THEM. I mean, they’re optional, but this dish is fancy as haaayyl, so why wouldn’t you throw in some edible flowers?
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Jun 2, 2017 02:01
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Do you have something AGAINST pretty things? Because I'll happily eat all the adorable stuff you don't want. Watermelon chili served with a bouquet of alliums and borage. Then I'll have some ginger and hibiscus flower pink lemonade with my little pony friends.
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Jun 2, 2017 03:06
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Hooplah posted:No, coriander tastes completely different. I wouldn't even recognize them as the same plant if I didn't already know. I don't enjoy the leaves but fuckin love coriander seeds.
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Jun 7, 2017 09:28
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Yeah. I don't think the seeds contain the chemicals some people find gross that are found in the leaves. I think both are excellent, but for different reasons. Also I'm sure that grilled watermelon tastes just like it looks
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Jun 7, 2017 13:15
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