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May 20, 2020 14:05
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It was never clearly explained why a three year old was still in diapers
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May 20, 2020 14:37
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May 20, 2020 14:41
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Pastry of the Year posted:let me just say this: a fellow saying he "makes the best chili" is as common as a mile marker on a highway I wouldn't call that chili but I'd probably shove it into my face very quickly
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May 20, 2020 14:58
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Submarine Sandpaper posted:it wasn't a restaurant. Sorry , I missed that part. I hate misnamed stuff at restaurants but someone's house is a whole different thing. zedprime posted:Most chilis are a pile of carbs though. With corn, rice, maybe cornstarch if the chef is sensitive about the thickness and doesn't want chunks of carbs. Beans tend to lean heavy into carbs too although we cullinarily treat them as protein. I've never once seen chili with rice though. Where on earth is that a thing? I think we may be living in parallel universes if this is your chili experience.
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May 20, 2020 15:20
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Leviathan Song posted:
Hawaii. That’s where my parents picked up the habit , and chili comes on top of a bed of rice in my house.
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May 20, 2020 15:29
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Chili on top of spaghetti/elbow noodles is everywhere around here and I don't hate it
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May 20, 2020 15:34
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cambrian obelus posted:Hawaii. That’s where my parents picked up the habit , and chili comes on top of a bed of rice in my house. Sounds good to me
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May 20, 2020 15:35
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On rice is a classic Tex Mex presentation.Casu Marzu posted:Chili on top of spaghetti/elbow noodles is everywhere around here and I don't hate it
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May 20, 2020 15:56
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Have another drive-by chef's club. https://www.instagram.com/tv/CAVqj3HIZMY/?igshid=11nx7x7yscey6
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May 20, 2020 18:26
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Why do this? You can't eat it all together, you have to totally deconstruct it to eat it. Part of the beauty of cooking is like not just stacking various edible things but making them into a cohesive dish.
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May 20, 2020 18:30
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LifeSunDeath posted:Why do this? You can't eat it all together, you have to totally deconstruct it to eat it. Part of the beauty of cooking is like not just stacking various edible things but making them into a cohesive dish. They’re just visual spectacle for clicks, no one who is watching is actually going through the entire process to put this together. It’s why some of these cooking channels have started to just outright make poo poo up like that strawberry ice cream icing from last year - almost no one is going to try it, and those that do are probably going to think that they just hosed it up, not that they were outright lied to.
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May 20, 2020 19:06
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LifeSunDeath posted:Why do this? You can't eat it all together, you have to totally deconstruct it to eat it. Part of the beauty of cooking is like not just stacking various edible things but making them into a cohesive dish. It's entirely meant to be visually appealing for clicks. All this chef's club poo poo would end up as a greasy mess, since they always have uncooked bacon that they bake off with the drippings ending up in the dish, you can see the 1/4 layer of fat sitting on top of the sour cream when they pull it out, that pizza dough's gonna be nasty and greasy af. It's still better than those content farm cooking videos where it's literally impossible to recreate the dish as shown.
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May 20, 2020 19:11
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Huh. Entirely meant to be visually appealing. Not meant to actually be recreated, because it would be messy and difficult. And anyway - not intended to be instructional, just to tickle some instincts in your brain. To make you want something like it, sure, but you'll settle for a substitute, like maybe you'll make a sandwich. And all produced to make a bit of cash. This right here is the actual literal food porn.
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May 20, 2020 19:37
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zedprime posted:Most chilis are a pile of carbs though. With corn, rice, maybe cornstarch if the chef is sensitive about the thickness and doesn't want chunks of carbs. Beans tend to lean heavy into carbs too although we cullinarily treat them as protein. mad-max-that's-a-trap.gif This is why defining "chili" is important, otherwise it's just a weird disappointing stew
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May 20, 2020 20:18
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Easy, once it has beans, it's no longer chili.
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May 20, 2020 20:27
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If we make chili rules, then we must make pizza rules
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May 20, 2020 20:49
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Iron Crowned posted:If we make chili rules, then we must make pizza rules Good
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May 20, 2020 20:50
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Iron Crowned posted:If we make chili rules, then we must make pizza rules You say that like it's a bad thing.
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May 20, 2020 20:57
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Iron Crowned posted:If we make chili rules, then we must make pizza rules History is written by winners, and Pizza is king, you fool.
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May 20, 2020 21:05
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Randaconda posted:It was never clearly explained why a three year old was still in diapers Have you ever met a three year old? Just, I work with them and it is not at all unusual, some kids potty train before 3 but most not. I've worked with 4 year olds who still aren't there. If your kid potty trained at 2, you're one of the lucky ones, trust me. I don't want to be changing a giant 4 year old's nappy any more than you would like it. Sometimes they're just not ready, and sometimes their parents won't let them be ready. Anyway this is... not the thread for giant baby talk. d3lness posted:Have another drive-by chef's club. This is impressively weird. Why bake the dip? Why have the dip on the side, clearly unbaked, at the end? What does baking the sour cream and green onion thing add to any of it??
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May 20, 2020 22:35
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thread inspired me to make some chili tonight. I grew up on generic "McCormick Packet Chili" with ground beef and beans. now that i'm an adult i THROW THAT poo poo AWAY. jk i actually still use the packet and then add extra cumin and chili powder. Not that I don't make legit chili occasionally, but nostalgia is a bitch.
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May 20, 2020 22:54
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I make a range of chilis and chili-like products. The common denominator is a thick sauce that is primarily flavored by chili peppers. The chili of my childhood is ground beef, kidney beans, diced bell peppers, diced onions, and whole stewed tomatoes. Seasoned with chili powder out of the shakey jar and a small amount of red pepper flakes. Served with shredded cheese on top and tortilla chips (and also a spoon, you will run out of chips before you're done). Mrs. Witchcraft's family's chili is about the same, but no bell peppers. Seasoned with Goya sazon, less chili powder, and Goya sofrito. No cheese, no chips. Served over rice. My favorite chili is hefty chunks of pork shoulder, onions, [one each of every pepper from the produce section that looks plump and just shy of going soft], and stewed whole tomato in a slow cooker goin' all day long. Seasoned with canned chipotles in adobo, diced garlic, garlic powder, cumin, and a flat tablespoon each of cocoa powder and instant espresso granules. Served with tortilla chips. No cheese. My second favorite chili is roughly the same as above, but with ground turkey meat, and chickpeas. Instead of chipotles in adobo, mix of paprika and smoked paprika and red pepper flakes. Extra cumin. Dash of coriander seed powder. Over rice. I made "white chili" a few times, slow cooking boneless chicken thighs and navy beans and hungarian wax peppers. Light on the cumin, extra peppers, extra diced garlic. Served with pepper jack cheese on top and tortilla chips. It was good but Mrs. Witchcraft refuses. I would happily plow through a bowl of any of those, and basically any chili that is not burnt or inedibly salted or something like that. Chili is like pizza. Even if it's not that great, or it's kind of weird for your tastes, it's still chili. It is a savory wet amalgam of foods that compliment each other. You have to really gently caress up to make it actively taste bad, as opposed to tasting "bad" because it is not the right kind of chili. Tangentially, my father in law makes the weirdest "baked beans" I have ever eaten, but it's great and I'll eat it any day. Casserole dish of canned premade baked beans with brown sugar and bacon/pork fat. Riddled with chunks of ground beef, hot dog slices, chopped bacon, chopped onions. You put it all in a bowl with yellow mustard and brown sugar to taste, plop it in the casserole dish, and bake. Also served with rice. My family makes it with canned baked beans in a casserole dish topped with a bacon lattice and brown sugar. WITCHCRAFT has a new favorite as of 05:45 on May 21, 2020 |
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May 21, 2020 05:38
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I once told my brother that chili is American curry, and he stopped speaking to me for the better part of a day. I like chili. I like mushrooms. I like most of the pictures I found when I searched for "mushroom chili." I don't like this at all.
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May 21, 2020 06:27
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Love all the pictures of burnt sausage grease in that recipe, JFC that's awful, the textural component of added mushrooms to chili is the stuff of nightmares This is as a man who has hiked 9 miles with a Nalgene full of frozen (Turkey and bean, sorry) Chili, enough to share with a random stranger who shared his beer.
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May 21, 2020 07:03
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Elviscat posted:This is as a man who has hiked 9 miles with a Nalgene full of frozen (Turkey and bean, sorry) Chili, enough to share with a random stranger who shared his beer. Don't apologize for turkey chili. Turkey is low key good as gently caress in chili and extremely underrated. I like to go 50/50 turkey and beef.
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May 21, 2020 07:21
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RoeCocoa posted:I once told my brother that chili is American curry, and he stopped speaking to me for the better part of a day. I recall someone saying that in this thread, probably a year or so ago. I was just about to mention it myself. What the h*ck is wrong with your brother.
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May 21, 2020 13:01
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 quote:Daughter sent this dish! I’m probably really delicious for originality and the view is not aesthetic! Stuffed rooster heads, take a note!
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May 21, 2020 16:24
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I'll take a "Nope"
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May 21, 2020 16:30
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RoeCocoa posted:I once told my brother that chili is American curry, and he stopped speaking to me for the better part of a day. Was he offended on behalf of chili, or on behalf of curry?
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May 21, 2020 16:32
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Colonel Sanders only wants one thing, and it's disgusting.
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May 21, 2020 16:33
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A delectable chicken goiter.
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May 21, 2020 17:10
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Usually scrolling down is the adventure but I only consciously saw the bottom and thought, huh, chicken skin sausage, bit weird but that might OH NO NO
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May 21, 2020 18:32
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May 21, 2020 19:46
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Resting Lich Face posted:Don't apologize for turkey chili. Turkey is low key good as gently caress in chili and extremely underrated. I like to go 50/50 turkey and beef. My chili is a pound of beef and a pound of Mexican style pork chorizo and sure it may be my wet brown tombstone but gently caress is that ever a good base.
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May 21, 2020 20:52
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theironjef posted:My chili is a pound of beef and a pound of Mexican style pork chorizo and sure it may be my wet brown tombstone but gently caress is that ever a good base. Holy poo poo I never thought of using chorizo.
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May 21, 2020 21:04
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I'm picturing a good inch of orange grease on top of that chili and you know what that's okay
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May 21, 2020 21:50
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May 21, 2020 23:44
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theironjef posted:My chili is a pound of beef and a pound of Mexican style pork chorizo and sure it may be my wet brown tombstone but gently caress is that ever a good base. Chorizo in chili is good stuff. Although I think chorizo is slightly different on your side of the Atlantic than the stuff we have here. Minced lamb is a good beef substitute. It works better if you're making a milder chili that allows the richer flavour of the lamb to come through. I made a Scottish chili once using haggis instead of minced beef. It was supposed to be a joke, but turned out really good. I think being less dense than minced beef and being only partly meat allowed it to soak up a lot more flavour.
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May 21, 2020 23:45
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wtf is "mild" chili
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May 21, 2020 23:49
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