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paraquat posted:Hmmm, I'm not going to post a chili picture, as they're not what's important (but think dark brown ;-) ) yeah, so, picture goodness anyway! 
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May 3, 2012 21:52
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paraquat posted:yeah, so, picture goodness anyway! Looks good for dipping! edit: God drat I'm hungry, need to make some chili Shapiro fucked around with this message at 04:14 on May 4, 2012 |
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May 4, 2012 01:45
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loving chili snobs.
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May 4, 2012 03:32
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barbudo posted:loving chili snobs. A line has to be drawn somewhere. Oddly enough I am snobbish as hell but have been having intense cravings for ground meat and kidney bean chili for weeks now and I think this weekend is the time to break down and make it. I will still refuse the sacrilege that is tomatoes and use the last of the chili powder I made but other then that I am going to take a picture of the back of a spice packet and go from there.
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May 4, 2012 03:43
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bunnielab posted:A line has to be drawn somewhere. Just think hot dog chili.
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May 4, 2012 03:52
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I mean, if you just go beyond spice packets, that step alone makes ground beef and bean chili really palatable and awesome in its own way.
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May 4, 2012 03:58
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Yeah, turns out if you take one step in the right direction you don't need to take steps 2 or 3. I mean who cares, right? It's good enough.
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May 4, 2012 13:06
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signalnoise posted:Just think hot dog chili. Hot dog chili should really never have beans in it. I think what I am craving is Spicy Sloppy Joes with Beans and cumin. I also want to eat it with runny eggs and maybe some fried potatoes. I feel the need for hangover food but without the hangover.
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May 4, 2012 15:34
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I don't have a problem with beans, and if they're southwesterny type beans all the better, but don't tomatoes overpower the awesome flavors of chili? Some of you guys are adding huge jugs of tomato sauce and whole tomatoes. I advise backing off of that for one batch, and see if you like it better without that sweet tomato taste.
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May 5, 2012 10:32
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All of these recipes look great, though judging on the way people are commenting, it almost feels as if the ideal chili is actually curry. Curry is also delicious, though, don't get me wrong. I'll always have to have beans in my chili though, the texture is almost as important as the taste for me.
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May 5, 2012 11:30
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Curry is just a dish with a blend of spices. There are many curries. Chili is a subset of curry. Curry is not necessarily chili. There are curries with legumes. There are curries without. The "ideal" curry is comprised of meat chunks braised in ground up dried chilies with some other spices such as cumin, pepper, bay. Chili is not a tomato based meat dish. It is a chile based meat dish. Hence the name, "chili". Chili is short for chili con carne. Chilies with meat. The "ideal" chili is just that. Chili sauce. Meat. GrAviTy84 fucked around with this message at 11:42 on May 5, 2012 |
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May 5, 2012 11:35
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Every time I look at this thread I get this awful pain right in my kitchen like there is a hole where a food mill is supposed to be.
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May 5, 2012 14:16
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I made some chili based on this thread last night. It was wonderful! I didn't have stock on hand, so I subbed in two bottles (minus a few oz for the doctor) of Modela Negra, since it was the most appropriate beer they had at my grocery store. I don't think I'll ever be interested in normal ground beef + tomato sauce + spice packet chili again.
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May 5, 2012 17:46
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Welcome to the side of light and righteousness.
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May 5, 2012 21:00
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I made chili last week and went whole-hog. I bought dried chilies, stemmed and seeded, toasted them, ground them, made them into chili powder. Then I made chili without a smidge of tomato in the whole dish, anywhere. No ground meat, no beans. I was a little skeptical until, around hour three, the beef fell apart and turned the whole thing into shredded meat suspended in delicious, delicious sauce. Thanks, thread. That was worth it. There's room for improvement, but that's not a bad thing.
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May 5, 2012 22:15
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Does anyone have the OP recipe from the last chili thread on hand?
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May 6, 2012 09:43
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paraquat posted:-honey and brown sugar, to counteract: I think you accidentally cut-and-pasted part of a different recipe into your post.
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May 6, 2012 14:44
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Scientastic posted:I think you accidentally cut-and-pasted part of a different recipe into your post. Nah... it's because I used stew meat for the first time in a chili, and the bayleaf idea came from this thread, and then my brain said: stew meat and bayleaf... That means your dish needs a tiny bit of acid, hence the balsamic vinegar. And then I remembered I was making chili and that i was being weird, hmmm. All I can say is that there were only really small amounts of the vinegar and sweeteners in there, and it didnt ruin the dish. Oh well... In my defence, though: I'm a girl! paraquat fucked around with this message at 16:05 on May 6, 2012 |
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May 6, 2012 16:02
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So last night I made some chilli. Given that I live in the UK and ingredients are kind of scarce since mexican stuff isn't that popular over here, I made do with the best I could: Dried ancho, chipotle and gaujillo (I have a place nearby that sells these, luckily enough) Jalapenos Red onion (didn't have anything else) Oxtail Sausage meat Tequila Made a powder out of some of the crushed chiles. Used this as the base for the sauce. Browned off the meat, then deglazed it with the veggies and some of the tequila. Once the tequila was mostly evaporated, added the meat back and covered it all up with some good beef stock. Added some bay leaves, a few of the dried chiles to rehydrate in the stock, then basically simmered it until the oxtail was literally falling off the bone. Didn't look the prettiest but drat it tasted good. Did I do good, chili masters?
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May 6, 2012 17:25
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paraquat posted:
What kind of defense is that? 
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May 6, 2012 18:18
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Casu Marzu posted:What kind of defense is that? It tells you that, whatever I do, my food is de-li-cious! :-D
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May 6, 2012 18:25
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paraquat posted:It tells you that, whatever I do, my food is de-li-cious! :-D
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May 6, 2012 20:27
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paraquat posted:In my defence, though: I'm a girl! Pretty sure you'd get skewered for calling yourself retarded because you're a girl ~teehee~ Sorry about your everything about you.
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May 7, 2012 03:53
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Now let's all forget our troubles with a big bowl of strawberry ice-cream.
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May 7, 2012 04:48
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paraquat posted:In my defence, though: I'm a girl! Don't do this.
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May 7, 2012 04:49
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fuckpot posted:Now let's all forget our troubles with a big bowl of strawberry ice-cream. The only correct icecream for trouble forgetting purposes is Vanilla and Elderflower 
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May 7, 2012 06:30
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Walk Away posted:Don't do this. It's proving a point.
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May 7, 2012 07:41
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I'm seeing lots of beef, how do you guys feel about pork and a pork stock? Beef anything is hella expensive over here, pork is much more reasonable.
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May 7, 2012 07:58
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Grand Fromage posted:I'm seeing lots of beef, how do you guys feel about pork and a pork stock? Beef anything is hella expensive over here, pork is much more reasonable. Are you a retarded girl?
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May 7, 2012 08:04
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SYFY HYPHY posted:Are you a retarded girl? No I'm a manly bro, however dropping $80 to make chili is unacceptable.
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May 7, 2012 08:29
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Grand Fromage posted:No I'm a manly bro, however dropping $80 to make chili is unacceptable. it's ok, you can just use ground lean turkey! and make sure not to brown it - just grey it off. it'll be ok, because you're a girl! tee-hee!!!!!!!!! gently caress patriarchy always forever, and gently caress you paraquat for posting like a misogynistic twat mindphlux fucked around with this message at 09:13 on May 7, 2012 |
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May 7, 2012 09:11
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Grand Fromage posted:I'm seeing lots of beef, how do you guys feel about pork and a pork stock? Beef anything is hella expensive over here, pork is much more reasonable. I've made chili using pork shoulder, it came out with the like pulled pork bbq except with chili sauce instead of bbq sauce. Perfectly acceptable.
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May 7, 2012 11:53
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Grand Fromage posted:I'm seeing lots of beef, how do you guys feel about pork and a pork stock? Beef anything is hella expensive over here, pork is much more reasonable. You're in korea if i recall? Even chuck, shin or oxtail? You want the cheapest connective tissue riddled pieces, not fillet or galbi. Or just use pork or a mix.
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May 7, 2012 12:09
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branedotorg posted:You're in korea if i recall? Even chuck, shin or oxtail? You want the cheapest connective tissue riddled pieces, not fillet or galbi. Or just use pork or a mix. Indeed I am. Those are cheaper but pretty much all beef is terribly expensive unless I can score some American MAD COW HOLY poo poo!!! beef for nothing. The concept of a pulled pork chili is deeply intriguing to me, I will try with some shoulder. Pork isn't exactly cheap either but compared to beef, no contest.
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May 7, 2012 13:32
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Grand Fromage posted:Indeed I am. Those are cheaper but pretty much all beef is terribly expensive unless I can score some American MAD COW HOLY poo poo!!! beef for nothing. The concept of a pulled pork chili is deeply intriguing to me, I will try with some shoulder. Pork isn't exactly cheap either but compared to beef, no contest. Just go nuts and make a fish chilli
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May 7, 2012 13:53
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SYFY HYPHY posted:It's proving a point. No, you see, she is trying to learn how to cook because she knows that her proper place is in the kitchen. But I guess that since I too am a girl (tee-hee), I shouldn't be addressing you in the first place. Let me just go make some babies and cook all of you manly-men some sammiches.
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May 7, 2012 14:55
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Grand Fromage posted:Indeed I am. Those are cheaper but pretty much all beef is terribly expensive unless I can score some American MAD COW HOLY poo poo!!! beef for nothing. The concept of a pulled pork chili is deeply intriguing to me, I will try with some shoulder. Pork isn't exactly cheap either but compared to beef, no contest. Pork will make fine chili. You may want to skim a little fat off the top if you get a noticeable amount of grease floating on top. Leave some, because pork fat is delicious.
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May 7, 2012 15:40
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Potential BFF posted:Does anyone have the OP recipe from the last chili thread on hand? I posted it a bit upthread for somebody else, here's a link. http://forums.somethingawful.com/showthread.php?threadid=3451852&userid=0&perpage=40&pagenumber=6#post401502041
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May 7, 2012 19:35
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Grand Fromage posted:Indeed I am. Those are cheaper but pretty much all beef is terribly expensive unless I can score some American MAD COW HOLY poo poo!!! beef for nothing. The concept of a pulled pork chili is deeply intriguing to me, I will try with some shoulder. Pork isn't exactly cheap either but compared to beef, no contest.
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May 8, 2012 09:25
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What kind of flavor profile do those chiles have? I'd have to hunt down a substitute. I have a giant bag of dried generic hot red peppers at the moment.
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May 8, 2012 09:51
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