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What is Calpis Juice?
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Nov 20, 2013 08:30
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Theres something missing, something's bean forgotten.
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Nov 20, 2013 17:57
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branedotorg posted:What is Calpis Juice? It's a tangy drink, if you live in a diverse enough area you can get it at asian food marts, it comes in carbonated and uncarbonated styles but I prefer it uncarbonated.  It might be sold under the new name calpico in your area because calpis sounds like cowpiss and Americans are immature.  I really like it.
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Nov 21, 2013 17:55
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OK thanks, I know what Calpis/Calpico is just wouldn't have thought to cook with it or to call it juice.
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Nov 24, 2013 06:11
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I can't imagine cooking with it, that sounds weird as hell. Especially in chili. It's nowhere near sour enough to be subbed in for lime.
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Nov 24, 2013 06:47
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My most recent chili wasn't very hot. I tried 3 Scotch Bonnets but they're just not that hot from where I get them in north east England. I had 5 de arbols and could use more I suppose and half a tin of chipotle's in adobo since I didn't want to use an entire tin at once. Any recommendations or am I stuck with what I've got?
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Nov 24, 2013 20:41
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How much meat was that? That sounds like no chiles at all.. When I make chili with 5-6 pounds of meat I usually use 5-6 habaneros, 8 or so serranos, a fistful of Red Fresnos, and 6 or more mild varieties, like poblanos or Anaheims. I'll also use 2-5 good tablespoons of homemade chile powder. If you want it spicier you should add more chiles.
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Nov 25, 2013 03:52
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Using a coffee grinder, I make my own chili powder with Guajillos, Chipotles and ancho chilis. Try doing something like this, you'll be surprised at the difference. In my opinion; chipotles are some of the best chilis to use as a base for powder. They add smoky and spicy flavors, while other chilis will add other background flavors. Scott, you should try growing your own bonnets. Google has wonderful tips on growing your peppers hotter. A good friend of mine grows chilis year round in doors, and he grows some of the hottest peppers I've ever encountered, some are quite frankly terrifying. Ironsolid fucked around with this message at 05:16 on Nov 25, 2013 |
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Nov 25, 2013 05:13
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FaradayCage posted:I'm going to be making a new batch of chili soon. I have a rough outline but I want to know if you guys have any advice for not making a bowl of brown. I finally got around to making this recipe; also hammered down the specifics for predictability. The chorizo seemed to add enough saltiness that no further salting was required. I ended up using a lot less cumin than I usually do because it smells completely different when freshly ground. I think it actually might be a key ingredient toward what I was looking for, though. Felt no need to add liquid smoke. Overall it has a medium-high heat that bites the tongue pretty nicely, along with the duller heat from the chipotles and dried chiles. Flavor was spot-on thanks primarily to the chorizo and fruitier assortment of dried chiles.
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Nov 26, 2013 01:40
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FaradayCage posted:I finally got around to making this recipe; also hammered down the specifics for predictability. The chorizo seemed to add enough saltiness that no further salting was required. I ended up using a lot less cumin than I usually do because it smells completely different when freshly ground. I think it actually might be a key ingredient toward what I was looking for, though. Felt no need to add liquid smoke. Next time try rehydrating dried chipotles instead of adobo. The flavor is much MUCH better. I refuse to use canned chipotles anymore.
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Nov 26, 2013 06:58
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[url] http://mobile.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html?ref=search [/url] Whats everyone's thoughts on this recipe?
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Dec 2, 2013 19:21
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Faithless posted:[url] http://mobile.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html?ref=search [/url] Contains tomatoes, beans, marmite, soy sauce, and anchovies: therefore not chili. Sounds like a decent spicy soup though.
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Dec 2, 2013 19:34
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Not that I'd ever put the effort in but have people watched Heston's chili episode? https://www.youtube.com/watch?v=Ifyf5ZcPutU
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Dec 2, 2013 21:12
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I decided this morning that the way to beat this Colorado cold and my current head cold is a big pot full of chili, to wit: 4oz anchos 4oz Anaheims A couple of chipotles (my boyfriend is a wimp  )Oregano, garlic, cumin 1 bottle of homebrew red ale A shitload of chuck I'll let y'all know how it goes.
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Dec 7, 2013 22:43
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I ended up adding about half an ounce of chocolate. Trip report: delicious.
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Dec 10, 2013 03:48
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That's a nice looking chili recipe. Doesn't look very spicy though 
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Dec 10, 2013 08:43
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I am trying to eat everything in my freezer and I have found a pound of cubed goat and a pound of lamb. I know the goat will chili up real good but has anyone ever tryed it wih lamb? I have like two pounds of dried new mexico chilies and was thinking of buying a pile of habs and going with that. My fear is that this is a "waste" of the lamb but I am not sure what to use to bulk out the goat meat.
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Dec 10, 2013 23:48
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Well lamb loves chili peppers, and it's got a strong enough flavor that I doubt you could totally cover it up that easily. I'd go for it, goat/lamb chili sounds great.
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Dec 11, 2013 00:00
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Lamb chili is fantastic, and I think the flavors of goat and lamb would go together well. Go for it, report back on how good it is!
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Dec 11, 2013 00:25
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I am going for it, the chilis are rehydrating now and the meat is thawing. I will hopefully make it tomorrow after work. EDIT:  The chili paste. It came out to about 3.5 cups, which should be enough for 2lbs of meat. I dont want to go crazy on the heat as I want the goat/lamb flavor to come through. As it stands now the paste is very fruity and earthy with little to no heat so I think a few habs will round it out perfectly. bongwizzard fucked around with this message at 01:27 on Dec 11, 2013 |
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Dec 11, 2013 01:10
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Kenning posted:That's a nice looking chili recipe. Doesn't look very spicy though Save me jeebus posted:
 image by WestslopeBruin, on Flickr Whatever, it was adequately spicy. 
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Dec 11, 2013 04:14
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What are people's thoughts on using kashmiri chilis? I haven't seen them mentioned yet. Apparently they add a really rich red colour to any dish they're added to. On a personal level this is desirable to me - the redder my chili looks the more appetising. I've never actually managed to get my hands on them so maybe the flavour is all wrong or something. I am going whole hog and making home-made beef stock and using buffalo meat for my next chili, so I was thinking of perhaps debuting kashmiri chilis as well if they are in fact suitable.
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Dec 11, 2013 04:18
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fuckpot posted:What are people's thoughts on using kashmiri chilis? I haven't seen them mentioned yet. They do give a nice colour if you use enough... I use a cup of dried ground Kashmiri chilli powder to make vindaloo (proper vindaloo doesn't have tomato in it, it becomes red just from the chilli) but they have almost no heat and relatively little flavour... It behaves more like paprika than proper chilli.
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Dec 11, 2013 05:25
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The Lord Bude posted:They do give a nice colour if you use enough... I use a cup of dried ground Kashmiri chilli powder to make vindaloo (proper vindaloo doesn't have tomato in it, it becomes red just from the chilli) but they have almost no heat and relatively little flavour... It behaves more like paprika than proper chilli. I know this is the chili thread, but could you post your Vindaloo recipe somewhere? Been looking for a good recipe forever.
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Dec 11, 2013 16:31
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 1lb of goat 1lb of lamb 3.5c of chile paste, made mosts of rehydrated New Mexicans. 1 onion pile of garlic maybe 1/4c fresh ground cumin maybe 1/8c organiao salt pepper about 8 jalapenos, deseeded and sliced about 12oz of Iniquity Black Ale maybe 1/2c of beef stock to thin it a bit I havent made chili from a paste in forever and never without sausage or some other loose meat added. I hope to hell the meat breaks down enough to fill it out. Otherwise I am going to make enchilada filling out of it.
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Dec 11, 2013 23:43
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bunnielab posted:
Looks pretty amazing. If you aren't anti-bean, I think pintos or hominy would be awesome in there. Otherwise, you will have an excellent bowl of red meat. Enchiladas...mmm. That's an idea.
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Dec 12, 2013 00:51
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SymmetryrtemmyS posted:Looks pretty amazing. If you aren't anti-bean, I think pintos or hominy would be awesome in there. Otherwise, you will have an excellent bowl of red meat. Enchiladas...mmm. That's an idea. Beans are only OK in ground meat chilis where they add a needed firm texture. This one seems to be coming along well:   The meat still needs a bit longer before it breaks down enough but the flavor is right on. I am always so proud when I don't over spice things to the point of pain. Honestly though this is not super meat heavy, most of it is the chili pepper paste.
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Dec 12, 2013 03:07
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bunnielab posted:Beans are only OK in ground meat chilis where they add a needed firm texture. I would probably freeze most of that and use it as a chile sauce in burritos, empanadas, enchiladas, etc. Maybe take a portion and stick rehydrated dried peppers in it to make your own chipotle in adobo sauce analogue (but neither chipotles nor adobo sauce).
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Dec 12, 2013 07:19
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Spuckuk posted:I know this is the chili thread, but could you post your Vindaloo recipe somewhere? Been looking for a good recipe forever. I PM'd it to you.
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Dec 12, 2013 09:39
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We don't have a collection of chili recipes from this thread in one place do we? I'm looking to make a batch this weekend and it would be very helpful. edit Or if anyone has any recommendations I am looking for a recipe that has medium heat, beans, and possibly small steak/beef chunks. davey4283 fucked around with this message at 01:06 on Dec 20, 2013 |
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Dec 20, 2013 01:02
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I've got a good sized bottle of amaretto that I picked up for making tiramisu, which I don't even make that often, so I was looking for other ways to use it in cooking. Recently, I've been making chili on a regular basis, due to having recently learned how to make it, being able to buy the ingredients cheaply in bulk at Costco, and living in a tiny apartment with nothing but an induction hot plate to cook on (so all of my meals need to be single pot). I was wondering how good/terrible an idea it would be to cook chili with amaretto (edit: and how much would be appropriate for a recipe using 2lbs of meat.) I already cook my chili with dark chocolate and italian-roast coffee; so I would effectively be making a tiramisu-themed chili if I tried this. In case it matters, the base of my chili is ground sirloin and black beans. Paper Kaiju fucked around with this message at 04:45 on Dec 20, 2013 |
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Dec 20, 2013 04:40
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I think it would be way way too sweet.
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Dec 21, 2013 06:28
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Throwing a stick (or half of one) of butter into the chili as it's cooking: stupid or delicious?
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Dec 24, 2013 17:46
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Gross.
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Dec 24, 2013 17:58
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I don't see the benefit, personally.
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Dec 24, 2013 18:19
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If you have enough fat in the meat, there should be more than enough grease, anyway.
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Dec 24, 2013 19:45
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Is there any possible way to get a chili going in an hour or so? I really wanted some yesterday but it was already 6:00 pm... Had to resist opening the can of Wolf chili I bought for emergencies.
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Jan 2, 2014 15:29
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Bob Morales posted:Is there any possible way to get a chili going in an hour or so? I really wanted some yesterday but it was already 6:00 pm... Pressure cooker? I made some shameful ground beef, chorizo and canned bean quick chili last night in under an hour. It was still good. If you're not using tough meats, it doesn't have to simmer for hours.
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Jan 2, 2014 16:17
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Maybe with just ground beef? I've not done it that way in ages though.
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Jan 3, 2014 05:35
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Ignoring the end result with the nachos, and changing some of the ingredients (probably less tomato), I like this video for how she preps the ingredients and does the meat: http://www.nytimes.com/2013/01/30/dining/your-super-bowl-snack-nachos-made-with-short-rib-chili.html?_r=0 Recipe: http://www.nytimes.com/recipes/1014510/short-rib-chili-nachos.html
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Jan 4, 2014 05:43
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