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bewbies posted:There was one good thing about living in El Paso and that was pork adobado/adovado/however you spell it. I would like to recreate this dish It has raisins what do you think?
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Nov 16, 2018 21:52
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you dont taste them in the final product
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Nov 16, 2018 22:03
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Raisins don't belong in actual food. Just cereal and fruit cake.
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Nov 16, 2018 22:31
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I placed first in my category (traditional no beans) yet lost overall to someone else from the same category. My coworkers voting make no sense!
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Nov 16, 2018 22:33
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Ranter posted:I placed first in my category (traditional no beans) yet lost overall to someone else from the same category. My coworkers voting make no sense! No one actually knows what makes good chili. Anywhere. Not even this thread. For example, one of my coworkers only ever seems to cook with habanero peppers as a base. It's those or spicier and nothing milder. I can respect that, but, come on. Anyway, a couple months ago, they brought in some of their left over chili. I didn't get to try it, but all the other coworkers who did had uh... stomach issues with it. So I went and made some Iron Leg(I guess it's now theysayheygreg?) chili, dolled it up a bit more with some 80% dark chocolate, a really light, malty, local octoberfest beer, and just subbed the whole tomatoes for an equal amount of diced fire roasted tomatoes with garlic, and added a bit of fish sauce for umami. The coworkers tasted it, and I think they were more perplexed than anything else by it. They didn't hate it, but I think they didn't know chili could have things like depth of flavor and texture. The guy who loves habaneros wa blown away that chili didn't have to be hell-scorching hot to taste good. My supervisor, who had *judged* chili cook offs previously, didn't know what to make of it. I'm not bragging here, it was legitimately a bit concerning that so many people were just thrown for a loop over this chili. Nobody knows what the hell.
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Nov 17, 2018 03:17
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It’s almost like if you want to win a chili competition at work you should cater to the tastes of the judges instead of trying to persuade them that your chili is the best because it’s so much more right than anyone else’s. I get it, we all like to show off our cooking skills and sophisticated tastes, but you have to pitch to your audience if you want to win.
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Nov 17, 2018 10:04
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neogeo0823 posted:No one actually knows what makes good chili. Anywhere. Not even this thread. Yeah good point
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Nov 17, 2018 19:42
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I'm gonna make some chili tomorrow, its gonna be good 
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Nov 17, 2018 20:37
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Whalley posted:Yeah good point Yeah, exactly, thank you.
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Nov 18, 2018 01:06
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I won twice in row in the preceding years with the same recipe. My confusion was that I won my category, the judges (coworkers) voted my chili the best no bean chili, but then gave the best overall to someone else in the same category. Logically, my competitor should have won my category too. I wasn't lamenting on their tastes, they have been spot on the last 2 years (when I won them). The plaque posted on the last page was me. I just heard from my boss that he overheard 2 coworkers asking which one was mine so that they wouldn't vote for it because they wanted to give someone else a 'turn at winning'. Bald Stalin fucked around with this message at 03:53 on Nov 18, 2018 |
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Nov 18, 2018 03:51
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Ranter posted:I won twice in row in the preceding years with the same recipe. My confusion was that I won my category, the judges (coworkers) voted my chili the best no bean chili, but then gave the best overall to someone else in the same category. Logically, my competitor should have won my category too. I wasn't lamenting on their tastes, they have been spot on the last 2 years (when I won them). The plaque posted on the last page was me. You aren't gonna let them get away with this are you?
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Nov 18, 2018 04:04
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Ranter posted:My confusion was that I won my category, the judges (coworkers) voted my chili the best no bean chili, but then gave the best overall to someone else in the same category. Logically, my competitor should have won my category too. This is faulty logic. Theirs might not have been as good at being a traditional Texas style chili, thus didn't win your category, but it may have been more pleasing overall to the judges' tastes, thus winning the overall.
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Nov 18, 2018 04:13
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Are you sure you didn't overdo the chocolate? If you put too much in, it starts tasting less like chili and more like mole which would elicit a very confused response for someone expecting to eat chili.
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Nov 18, 2018 09:50
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gwrtheyrn posted:Are you sure you didn't overdo the chocolate? If you put too much in, it starts tasting less like chili and more like mole which would elicit a very confused response for someone expecting to eat chili. Nah, I threw 4 squares of a bar of lindt's that I had in the freezer into something like 4 or 5 quarts of chili. All told, I'd say it was maybe a tablespoon and a half of chocolate? Just enough to get a very slight bittersweet note in the background at the very end.
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Nov 18, 2018 14:38
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What I love about chili is that it’s better after a day or 2 in the fridge, so you can make a big pot the night before a party. Great food with zero effort on party day
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Nov 18, 2018 17:19
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Any suggestions for a chili that is way spicier than I was planning? Its been cooking for 2 hours and I did a taste test to check on the flavor and it was way spicier than I expected, I guess those dried chili arbols had more kick in them than I remembered I added some molasses, but I was wondering what other suggestions people have for it
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Nov 18, 2018 22:13
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The Glumslinger posted:Any suggestions for a chili that is way spicier than I was planning? Its been cooking for 2 hours and I did a taste test to check on the flavor and it was way spicier than I expected, I guess those dried chili arbols had more kick in them than I remembered
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Nov 18, 2018 22:30
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Citrus juice can help cool it down.
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Nov 18, 2018 22:34
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Take out half the cooking liquid and replace it with stock and reseason.
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Nov 18, 2018 23:21
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bewbies posted:There was one good thing about living in El Paso and that was pork adobado/adovado/however you spell it. I would like to recreate this dish this was outstanding used way less OJ and raisins than it called for. gravy was fantastic. was a bit greasy, would use a pork loin next time vice a butt. make this if you want to change it up from chili con carne and or want tacos
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Nov 18, 2018 23:36
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I added some more molasses and some pureed tomatoes and that seems to have gotten everything back to the preferred flavor profile. I pureed the initial batch of peppers (fresh serranos and poblanos, rehydrated chipotles and arbols) I put in there, so I can't really swap out the liquid.
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Nov 19, 2018 00:56
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Doom Rooster posted:This is faulty logic. Theirs might not have been as good at being a traditional Texas style chili, thus didn't win your category, but it may have been more pleasing overall to the judges' tastes, thus winning the overall. I must be very stupid because I don't understand. The category was 'no beans'. You're saying this makes sense logically if the voters felt that it was in the wrong category? Hm ok.
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Nov 20, 2018 02:03
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Ranter posted:I must be very stupid because I don't understand. The category was 'no beans'. You're saying this makes sense logically if the voters felt that it was in the wrong category? Hm ok. Say there are two lists. Best Punk Band and Best Band. Now Green Day could potentially appear on both lists. Let's say the best punk band was the Ramones. They just beat the pants off of Green Day. It's still entirely possible that Green Day appears higher on the Best Band list, especially if that's judged by total album sales or weeks at #1 or number of times their songs get played at prom. The suggestion would be that there's a different metric for best overall chili than there is for best no bean chili. Maybe No Beans gets judged (privately and subjectively) on meatiness, overall spice, and thickness while Best Overall is judged (again subjectively and privately) on balance, spice, and texture. There'll be some overlap there, but it doesn't necessarily imply that the best no beans is the best overall. That being said, it's a strictly philosophical point. I think you're right that it's likely winner fatigue.
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Nov 20, 2018 16:45
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So, I'm aware this is going to be sacrilege to many of you and get me some hate, but does anyone else use MSG in their chili? I used to knock it a lot but then I started trying it and it does wonders with meaty dishes like chili. That and Carolina Reapers (used with great care)
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Dec 10, 2018 10:52
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BedBuglet posted:So, I'm aware this is going to be sacrilege to many of you and get me some hate, but does anyone else use MSG in their chili? I used to knock it a lot but then I started trying it and it does wonders with meaty dishes like chili. That and Carolina Reapers (used with great care) MSG is loving great and I love using it.
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Dec 10, 2018 13:27
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BedBuglet posted:So, I'm aware this is going to be sacrilege to many of you and get me some hate, but does anyone else use MSG in their chili? I used to knock it a lot but then I started trying it and it does wonders with meaty dishes like chili. That and Carolina Reapers (used with great care) It adds oomph. I dress my chilli with fish sauce at the end if it's lacking depth, works a charm. MSG is the same thing but without the risk of your house smelling like a cat's expressed anal glands. The two smells are remarkably similar.
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Dec 10, 2018 13:31
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 Forgot to post this, I added way too many Arbol Chiles, but it was still really good It's got chorizo, short rib, and Chuck steak in it
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Dec 11, 2018 03:43
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The Glumslinger posted:too many Arbol Chiles  Every chili I make, either Arbol or Guajillo is the primary pepper flavor. Ain't no such thing as too many. That looks loving beautiful
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Dec 11, 2018 16:56
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BedBuglet posted:So, I'm aware this is going to be sacrilege to many of you and get me some hate, but does anyone else use MSG in their chili? I used to knock it a lot but then I started trying it and it does wonders with meaty dishes like chili. That and Carolina Reapers (used with great care) The Glumslinger posted:
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Dec 11, 2018 20:59
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Capri Sun Tzu posted:Did the rib meat make it greasy? That’d be my concern The last time I did short rib chili I cut off as much fat as possible and the results were great.
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Dec 13, 2018 00:36
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Capri Sun Tzu posted:MSG is fantastic in Chili and all the health concerns about it are completely bogus as far as I know I skimmed some of the grease off while cooking, cant really say if it was from the shortribs or the chorizo The issue with Arbols was that I put way too many in and even after adding more tomatoes and molasses, it was still really hot for me and barely edible to my friends
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Dec 13, 2018 02:12
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Beer4TheBeerGod posted:The last time I did short rib chili I cut off as much fat as possible and the results were great. Agree here. I haven't had too much problems with short ribs, but if you use something like country cut boneless pork ribs, you definitely want to trim the fat. I think skimming tends to cut down the spiciness a bit, given the fat solubility of capsaicin.
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Dec 13, 2018 17:04
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Beer4TheBeerGod posted:The last time I did short rib chili I cut off as much fat as possible and the results were great. Used to be a buffalo meat vendor at the farmer's market near my old place that had these giant buffalo short ribs, they were perfect for chili.
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Dec 13, 2018 18:35
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Hello chilli goons. Im a lousy UK dweller and when im not worrying about brexit or fighting chavs down my local town centre I like to make chilli. I've just acquired a bunch of dried Mexican chillis which are Ancho Pasilla Mulato Guajillo De Arbol Cascabel Pecan Smoked Chipotle So, which ones should I put in my chilli, I'm assuming the correct answer is all of them but I would imagine that would mean they all cancel another out flavour wise, so what should I do goons ..
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Dec 18, 2018 09:29
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hitchensgoespop posted:Hello chilli goons. Im a lousy UK dweller and when im not worrying about brexit or fighting chavs down my local town centre I like to make chilli. Guajillo and Pasilla both give dried fruit kind of flavors, so I'd just pick one or the other. Ancho is a good middle ground between them and a more bright spice like De Arbol, and the Chipotles are going to have an obviously very smoky flavor. I have no experience with Mulato or Cascabel. My chili paste is usually 60% guajillo, 20% ancho or arbol, and 20% chipotle, with apple cider vinegar and coffee to bring out bitter and acid. I'd say just soak one chili each in hot water for ten minutes or so, then do some small tastes of the chili teas to get a feel for their flavors, then start mixing the waters together until you have a combo you like.
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Dec 18, 2018 17:12
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Cascabels are really fruity. Anchos and Mulatos are both really dark and raisiny, so I would pick only one of them. Ancho is a more traditional flavor, but Mulatos are great and still pretty similar. Personally, my mix would be: Ancho Pasilla Chipotle Arbol The arbol are mainly about heat, so if you want a milder chili, the chipotle will cover a nice warm spice. If you want spicier, add arbol. Doom Rooster fucked around with this message at 17:27 on Dec 18, 2018 |
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Dec 18, 2018 17:24
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I've become an advocate of simplicity in chile selection. Guajillo as the base, for fruitiness Ancho for chile-ness Cayenne (or arbol) for heat ...that's it. I think dried chipotles add too much smoke and bitter, use the stuff in the can.
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Dec 18, 2018 17:29
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Nice one chaps
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Dec 18, 2018 17:32
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bewbies posted:I've become an advocate of simplicity in chile selection. Def agree on all points, with one objection. Canned chipotle are way better, with San Marcos brand being the best I have found, but... If my option is dried chipotle or no chipotle, I definitely still want some in there.
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Dec 18, 2018 17:53
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bewbies posted:I think dried chipotles add too much smoke and bitter I prefer them to the stuff soaked in corn syrup for that reason. The flavor is more pure and they are easier to use without the extra poo poo in the adobo.
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Dec 18, 2018 17:55
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