|
Resting Lich Face posted:Clearly there is no such thing as chili. I'm gonna saute that until it pops!
|
#
?
Dec 2, 2019 05:29
|
|
|
|
| # ? Apr 25, 2024 19:48 |
|
|
Bubble Yum to taste...
|
|
#
?
Dec 2, 2019 21:53
|
|
|
Thinking and laughing at the thought of a bagel elitist getting really mad about strange bagel ingredients. Just making a multi-page rant about how real bagels only use seeds
|
|
#
?
Dec 5, 2019 00:53
|
|
|
Anything that's not an egg everything isn't a bagel in my eyes
|
|
#
?
Dec 5, 2019 01:44
|
|
|
Control Volume posted:Thinking and laughing at the thought of a bagel elitist getting really mad about strange bagel ingredients. Just making a multi-page rant about how real bagels only use seeds
|
|
#
?
Dec 5, 2019 03:08
|
|
|
uh what? its neither of those its bay-gehl
|
|
#
?
Dec 5, 2019 07:01
|
|
|
|
|
#
?
Dec 9, 2019 02:07
|
|
|
Ranter posted:uh what? its neither of those its bay-gehl B'geel
|
|
#
?
Dec 9, 2019 04:54
|
|
|
SymmetryrtemmyS posted:B'geel 
|
|
#
?
Dec 11, 2019 03:24
|
|
|
So handsome
|
|
#
?
Dec 11, 2019 03:33
|
|
|
sure but its not a beagle
|
|
#
?
Dec 11, 2019 04:25
|
|
|
Control Volume posted:Thinking and laughing at the thought of a bagel elitist getting really mad about strange bagel ingredients. Just making a multi-page rant about how real bagels only use seeds Anything can be a bagel, as long as you're within a 15 or so mile radius of the Empire State building.
|
|
#
?
Dec 11, 2019 22:16
|
|
|
For Arbol and Guajillog dried chilies is it better to cook then in a small amount of water to soften and thru them in the chili or try to blitz them into powder In a spice blender
|
|
#
?
Dec 12, 2019 04:28
|
|
|
both soak to soften, blitz to make paste this is easier than drying/toasting them enough to make a proper powder you can put leftover paste in the freezer
|
|
#
?
Dec 12, 2019 05:11
|
|
Ranter posted:both This is the correct answer.
|
|
|
#
?
Dec 12, 2019 06:31
|
|
|
Thanks
|
|
#
?
Dec 12, 2019 16:11
|
|
|
Ranter posted:you can put leftover paste in the freezer
|
|
#
?
Dec 13, 2019 18:28
|
|
|
Goddamn that looks good, is that posole/maiz mote/whatever in there? I just bought 5 pounds of it dry from NM and holy crap it's so much better than canned, and I love the canned. Myron Baloney fucked around with this message at 03:58 on Dec 15, 2019 |
|
#
?
Dec 15, 2019 03:55
|
|
|
How would i go about adapting the Iron Leg/Theysayheygreg chili recipe from the first page for cooking in an instant pot? Looking around the web, i get that i should sautee everything that needs it, then add everything else in and pressure cook for 15-20 minutes. Do i need to change the amounts of liquids that go in? If so, how?
|
|
#
?
Dec 15, 2019 14:47
|
|
|
Myron Baloney posted:Goddamn that looks good, is that posole/maiz mote/whatever in there? I just bought 5 pounds of it dry from NM and holy crap it's so much better than canned, and I love the canned. Corn and hominy.
|
|
#
?
Dec 15, 2019 15:35
|
|
|
neogeo0823 posted:How would i go about adapting the Iron Leg/Theysayheygreg chili recipe from the first page for cooking in an instant pot? Looking around the web, i get that i should sautee everything that needs it, then add everything else in and pressure cook for 15-20 minutes. Do i need to change the amounts of liquids that go in? If so, how? Nope, everything stays pretty much the same. You can reduce the amount of liquid if you want, less simmering off to do. I have a lamb heart and some pork shoulder chunks, probably gonna whip up Iron Leg style chilli this week.
|
|
#
?
Dec 15, 2019 19:15
|
|
|
Suspect Bucket posted:Nope, everything stays pretty much the same. You can reduce the amount of liquid if you want, less simmering off to do. Chili is finished. I should've maybe cut 1/4 to 1/2 of the liquid. At least the beef stock. It almost filled the 8qt instant pot to the full mark, and was far, far too watery at the end. I had to simmer it on high and add 3 extra tablespoons of masa to get it to anything like a decent consistency. The beef turned amazingly tender though. And the flavor is good. But now the apartment smells of nothing but cinnamon, which is odd for this recipe.
|
|
#
?
Dec 16, 2019 01:16
|
|
|
Time for a great debate: If you put meat in your chili (because vegetarian chili is fine in my book), chunks or ground?
|
|
#
?
Jan 4, 2020 06:20
|
|
|
Depends on the meat. Chicken? Shredded. Pork? Ground. Beef/venison/bear? Coarse ground. If I was using smoked pork or beef for some reason, they'd probably go in shredded as well.
|
|
#
?
Jan 4, 2020 06:23
|
|
|
pork shoulder chunks are gooood
|
|
#
?
Jan 4, 2020 06:54
|
|
|
Also depends on what I've got and what I'm shooting for. If I'm spending a day making a beef chili that will be the primary meal for a bunch of friends coming over to watch a football game, then I do chuck chunks (or brisket if I've got leftovers from smoking). If I'm batching a beef chili for freezing/chili dogs/a quick weeknight meal, ground.
|
|
#
?
Jan 4, 2020 07:30
|
|
|
Yeah, that's part of why I use ground. I'm usually cooking a pot for one, and with a ground beef chili I can reuse it for a baked potato topping or in a chili taco later in the week when I'm tired of straight chili. If I've got pork shoulder chunks I'm just gonna make carnitas instead. 
|
|
#
?
Jan 4, 2020 07:35
|
|
|
Chunks, but they break down because you cook your chilli for three days
|
|
#
?
Jan 4, 2020 17:30
|
|
|
I've been doing chunks because I'm a recovering insufferable "authenticity" snob, but my wife has always preferred ground. Cook's Illustrated suggested adding a little baking soda to the ground beef before browning to improve moisture retention. Has anyone tried that and did it make a noticeable difference?
|
|
#
?
Jan 4, 2020 18:00
|
|
|
Even with my fake meats i want that poo poo gets ground up sos to gets outta the ways. If I cant drink my chilli in a hurry I failed.
|
|
#
?
Jan 4, 2020 18:44
|
|
|
Junkie Disease posted:Even with my fake meats i want that poo poo gets ground up sos to gets outta the ways. If I cant drink my chilli in a hurry I failed. Just put it in a blender, dummy. Slurry time.
|
|
#
?
Jan 4, 2020 19:50
|
|
|
Discussion Quorum posted:I've been doing chunks because I'm a recovering insufferable "authenticity" snob, but my wife has always preferred ground. Cook's Illustrated suggested adding a little baking soda to the ground beef before browning to improve moisture retention. Has anyone tried that and did it make a noticeable difference? I use ground meat to be authentic to how I ate chili growing up, with ground beef. Chunks are good but they always feel so pretentious compared to ground beef chili like my mom made.
|
|
#
?
Jan 4, 2020 20:10
|
|
|
Hurt Whitey Maybe posted:I use ground meat to be authentic to how I ate chili growing up, with ground beef. Chunks are good but they always feel so pretentious compared to ground beef chili like my mom made. Yikes
|
|
#
?
Jan 4, 2020 20:32
|
|
|
Improving recipes is pretentious, let’s all just eat hotdish out of a trough
|
|
#
?
Jan 4, 2020 21:11
|
|
|
Why make it hot? Cold was good enough for my ancestors.
|
|
#
?
Jan 4, 2020 22:18
|
|
|
For “eat in a bowl” chili, I do both. 2 parts chunks, to 1 part ground. I brown the heck out of the ground first for the flavor, and it also adds body. For sauce chili, just ground.
|
|
#
?
Jan 4, 2020 22:22
|
|
|
Neither. Just beans.
|
|
#
?
Jan 4, 2020 22:44
|
|
|
Tezcatlipoca posted:Yikes Pretentious isn’t the right word, maybe upscale works better. Chunks are good, they just take slightly more effort in browning and more time to breakdown, but ground beef can be nice as well.
|
|
#
?
Jan 4, 2020 23:17
|
|
|
something magic about my veggie chili days later eaten from the fridge cold as this delish, spicy dirt, all beany
|
|
#
?
Jan 5, 2020 04:49
|
|
|
|
| # ? Apr 25, 2024 19:48 |
|
|
Discussion Quorum posted:I've been doing chunks because I'm a recovering insufferable "authenticity" snob, but my wife has always preferred ground. Cook's Illustrated suggested adding a little baking soda to the ground beef before browning to improve moisture retention. Has anyone tried that and did it make a noticeable difference? I don't gently caress with baking soda when I can just fry the meat a little longer in its own fat before adding the onions.
|
|
#
?
Jan 5, 2020 07:22
|
|