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Chef De Cuisinart posted:why would you blend guac, just fold it with a spoon/fork. Hummus is a no-go in any blender, because of the thickness, and tomato sauce should have been fine.
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# ? Apr 30, 2013 00:42 |
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# ? May 15, 2024 21:13 |
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Chef De Cuisinart posted:why would you blend guac, just fold it with a spoon/fork. Hummus is a no-go in any blender, because of the thickness, and tomato sauce should have been fine. While I agree with what you say, the person i was making it for wanted it like... super smooth. I was trying to oblige and wanted to test the stick blender. It did not perform well in this test, but i guess is expected too much of it. I will give it more chances in the future.
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# ? Apr 30, 2013 03:07 |
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adorai posted:I occasionally am unable to find a decent avocado at the store and have to buy one that is not quite ripe. I use a food processor to make guacamole in those cases, otherwise I use a sturdy whisk. When I buy avocados that aren't completely ripe I just leave them out for a couple days until they're just starting to soften, then I toss them in the fridge. I've found that they'll stay ripe (soft flesh, bright green, no spotting) in the fridge for up to a week - much better than them going from slightly soft to brown and rotten within a couple days when left out.
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# ? Apr 30, 2013 14:39 |
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Crazyeyes posted:While I agree with what you say, the person i was making it for wanted it like... super smooth. I was trying to oblige and wanted to test the stick blender. It did not perform well in this test, but i guess is expected too much of it. I will give it more chances in the future. Potato masher or food processor.
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# ? Apr 30, 2013 15:15 |
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Bob Morales posted:Potato masher or food processor. Potato masher all the way and what I usually use. This person wanted it like that awful commercial guac and found my gloriously chunky stuff to be distasteful ("I keep getting big chunks of avacado!" )
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# ? Apr 30, 2013 16:07 |
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Crazyeyes posted:Potato masher all the way and what I usually use. This person wanted it like that awful commercial guac and found my gloriously chunky stuff to be distasteful ("I keep getting big chunks of avacado!" ) yeah but.... I mean, you wouldn't blend unripe avacado would you? you have to treat the immersion blender like you would a blender. if there's not enough viscosity in what you're blending that it wouldn't churn in an upright blender, there's no reason to expect your immersion blender to do any better of a job. if you added like 1/2 a cup of water to your avacado, I'm sure it would have worked.
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# ? May 1, 2013 06:59 |
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mindphlux posted:yeah but.... Agreed. I went into it thinking it was more like a food processor. That was my error it seems.
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# ? May 1, 2013 12:17 |
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Yeah, the problem is that your stick blender doesn't have enough power. My suggestion is to build your own out of a vitamix. That way you can stick blend all the avocado you want aoh aoh aoh
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# ? May 1, 2013 19:48 |
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Gas powered string trimmer fitted with blender-head and guard.
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# ? May 1, 2013 21:02 |
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I'm soaking some dried black beans tonight to use in a chili I'm making in a pressure cooker tomorrow. Should I cook the beans before making the chili and then add them in and cook the chili as a whole, or should I add the beans soaked but uncooked? It's also my first time making chili in a pressure cooker; is 30 minutes about right?
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# ? May 2, 2013 02:06 |
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regularizer posted:I'm soaking some dried black beans tonight to use in a chili I'm making in a pressure cooker tomorrow. Should I cook the beans before making the chili and then add them in and cook the chili as a whole, or should I add the beans soaked but uncooked? It's also my first time making chili in a pressure cooker; is 30 minutes about right? You don't need to pre-cook the beans if you soak them. 30 minutes might not be quite long enough, you'll have to check to see how done the beans are. Usually the longer you let chili sit, the better it's going to taste. It's not really a 30-minute meal.
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# ? May 2, 2013 13:42 |
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I use the black bean recipe from "America's Test Kitchen" and it works really well. boil beans/water/moderate amount of salt for 5 minutes let sit for a few hours drain off water/rinse/drain/remove as much brine as you can then boil for another hour and the beans will cook but stay firm and not disintegrate. Works great for CHILI if you want to "stretch" your spicy base a bit or yeah as mentioned below puree it so nobody notices there are beans in there and it will act as a thickener. I usually split my chili batches and keep half as just meat and chili and half as a 3-bean/tomatoey stretched version and then freeze batches of both in little tupperware containers. They each have their time and place. Keyser_Soze fucked around with this message at 00:52 on May 3, 2013 |
# ? May 3, 2013 00:07 |
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Just simmer your beans in salted water for 2 hours. I don't even see why you would bother cooking them any other way. Then fry onions and whatever hot pepper you like in lard until they're charred, add to your black beans, and purée. Just add some of that to your chili to thicken instead of whole beans IMO.
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# ? May 3, 2013 00:15 |
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Chef De Cuisinart posted:Just simmer your beans in salted water with some kind of smoked pig part for 2 hours. I don't even see why you would bother cooking them any other way. Then fry onions and whatever hot pepper you like in lard until they're charred, add to your black beans, and purée. Just add some of that to your chili to thicken instead of whole beans IMO. Just incase you want to eat some of them by themselves.
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# ? May 3, 2013 03:25 |
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bunnielab posted:Just incase you want to eat some of them by themselves. In this case, make sure it's something with a bone. Ham hock, leftover ribs, etc.
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# ? May 3, 2013 05:52 |
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Doom Rooster posted:Resurrecting this from my NICSA entry. Finally got around to trying this. Pretty solid recipe. I added a little cinnamon stick and some unsweetened choc chunks since i wasnt usually an overly flavorful stout. This was also the first time I used that Chipolte in adobo. Holy gently caress. That is really really tasty THE MACHO MAN fucked around with this message at 16:11 on May 10, 2013 |
# ? May 9, 2013 20:46 |
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I need to make a fresh batch of chili powder--I have dried Arboles, chipoltes and new Mexicos. Anything else I should pick up? What ratio should I use? Thanks!
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# ? May 13, 2013 05:11 |
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I make mine with anchos, guajillos, and arbol. Anchos are probably my favorite dried chile.
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# ? May 13, 2013 22:03 |
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Is. Is that raw bacon and dried strawberries?
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# ? May 14, 2013 03:22 |
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Moto42 posted:Is. Is that raw bacon and dried strawberries? Nah, it's prosciutto di Parma and sliced Mission figs. Though bacon and dried strawberries will go on my next pizza.
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# ? May 14, 2013 03:44 |
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Party Plane Jones posted:A week but chili is something you can stick in the freezer and reheat without much difficulty or taste loss too. On this note: how exactly does one deal with, say, a quart-sized-Ziploc-bag brick of frozen chili? Fridge? Countertop? Microwave? Skillet? Toss it in a pot of boiling water then reduce it back down?
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# ? May 14, 2013 07:32 |
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Thaw beforehand? Alternatively, reheat is some simmering water. Can also dump into a sauté pan with some water on low heat.
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# ? May 14, 2013 12:27 |
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Soak in cold water bath until the chili loosens and then remove it from the bag.
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# ? May 15, 2013 13:28 |
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sfwarlock posted:On this note: how exactly does one deal with, say, a quart-sized-Ziploc-bag brick of frozen chili? Fridge? Countertop? Microwave? Skillet? Toss it in a pot of boiling water then reduce it back down? Store in Tupperware. Thaw before-hand.
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# ? May 15, 2013 16:07 |
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The trick is to fill the bags up, press all the air out, and freeze them laying flat. They defrost a lot faster. You can usually just run water on it for a couple of minutes and then bend the bags to break it up enough to throw in a pot or the microwave.
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# ? May 15, 2013 19:39 |
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I've seen a few UK-based people in this thread bemoaning the lack of chilli varieties you can get over here. I just found this website and it seems to have a good, well-priced selection.
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# ? May 21, 2013 19:19 |
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sfwarlock posted:On this note: how exactly does one deal with, say, a quart-sized-Ziploc-bag brick of frozen chili? Fridge? Countertop? Microwave? Skillet? Toss it in a pot of boiling water then reduce it back down?
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# ? May 22, 2013 05:15 |
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Bollock Monkey posted:I've seen a few UK-based people in this thread bemoaning the lack of chilli varieties you can get over here. I just found this website and it seems to have a good, well-priced selection.
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# ? May 23, 2013 06:19 |
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fuckpot posted:I would kill for a place like this to exist in Australia. You mean like this? http://www.fireworksfoods.com.au/ (Please refrain from actually killing someone now)
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# ? May 23, 2013 08:05 |
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The Lord Bude posted:You mean like this? So what's your address so I can... thank you for this.
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# ? May 23, 2013 08:47 |
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The Lord Bude posted:You mean like this? Oh yessss, I just bought some chipotle in adobo. This poo poo's gonna be delicious, thanks for the link!
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# ? May 23, 2013 10:47 |
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fuckpot posted:
The thanks of a grateful internet are thanks enough. (Just to be clear, I've never actually used this place myself. Brisbane has a brick and mortar spanish/mexican providore I discovered recently that I go to.) The Lord Bude fucked around with this message at 12:21 on May 23, 2013 |
# ? May 23, 2013 12:18 |
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I am a Gold Coaster and wouldn't be too bothered making the trip to stock up. What's the name of the place?
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# ? May 23, 2013 13:03 |
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fuckpot posted:I am a Gold Coaster and wouldn't be too bothered making the trip to stock up. What's the name of the place? http://www.pennisicuisine.com.au/ Aside from things like fresh chorizo, the online store I posted probably has a much better selection. I got beans, a couple of types of chilli, chorizo and chipotle in adobo from pennisi. I'm not sure it's worth the trip.
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# ? May 23, 2013 14:20 |
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I bought some dried chipolte peppers for my chili tonight. Do I dice these up or just throw them in whole and fish them out when the chili is done simmering? This is my first shot at making chili without a spice packet. I was sort of challenged to a chili cookoff between friends, so I'm testing out a few recipes from this thread over the next month. Oh woe is me, I must eat a lot of chili in the coming weeks!
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# ? May 27, 2013 17:33 |
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adorai posted:I occasionally am unable to find a decent avocado at the store and have to buy one that is not quite ripe. I use a food processor to make guacamole in those cases, otherwise I use a sturdy whisk. I believe you can put the avocados in a paper bag and close it up to make them ripen quicker.
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# ? May 27, 2013 23:28 |
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So my chipotles arrived today. Anticipating this, I'd procured the ingredients for Iron Leg's chili, with some minor adjustments. Chipotle in adobo is probably one of the best things that's ever happened to me. That smoky, spicy taste is so good. I wanted to just stand there and wolf down the whole can. Threw four of those bad boys into the chili and it tasted amazing.
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# ? May 28, 2013 03:39 |
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czechshaun posted:I believe you can put the avocados in a paper bag and close it up to make them ripen quicker. Put a ripe banana in there with it for faster results.
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# ? May 28, 2013 05:19 |
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There's not a lot of varieties of chillies I can get over here. Probably only "normal" red chilies (cayenne peppers), bird chillies/rawit and madame jeanette (never used the last two, as I've been told they're way hotter than cayenne peppers....is that right?) Today I found a bag of dried "sichuan chillies" in the store. (these are chilli pods, not peppercorns) I've never had any dried chillies before, and I'm not really sure how to use them. I want to make a big batch of glorious chili tomorrow, and I'd like to use these. What to I do to prepare them the right way? the whole dish will be simmering for an hour or two. Can I just chop them up and throw them in there, or do I need to reconstitue them separately beforehand? (And what about the type of chillies..is it a no-no, or what?)
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# ? May 28, 2013 20:15 |
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# ? May 15, 2024 21:13 |
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Post a pic? If they're just dried chiles, you can reconstituted them in the chile, or do it before hand and chop it up. Add the chile soaking liquid, too, if you do that.
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# ? May 29, 2013 03:24 |