Throwdown posted:I am currently working my way through the worst chili I have ever had. A friend invited me over earlier to try what he made for a chili cook off and my god is it bad. Olives, onions that are nearly raw, whole pods with stems and seeds, ground beef, beans. What's sucks is I can't be a dick and say its poo poo so I am trying to grin and bear it. Why do people insist on adding so much to what is such a great and simple dish on its own? Also yes, is this pre-cookoff? Did he specifically invite you to taste his chili before the competition? Because that would make not telling him even worse.
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Feb 8, 2014 16:36
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Ordered some dried chilis online since there was a better selection and got some mulato's. What sort of flavour and heat do they have? Was planning on a mix of them and Ancho/Guajillo/Habanero/de Arbol/Chipotle all dried this time.
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Feb 8, 2014 18:40
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Illinois Smith posted:Friends don't let friends think their lovely chili is good. It was post, he just mentioned he lost but he was still really proud of it. I snuck advice in as much as I could without coming flat out and telling him that it was awful.
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Feb 8, 2014 19:09
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Convexed posted:Going in for my first tomatoeless, beanless chili. Here goes. You must become a chili evangelist to your countrymen
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Feb 8, 2014 19:17
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Throwdown posted:It was post, he just mentioned he lost but he was still really proud of it. I snuck advice in as much as I could without coming flat out and telling him that it was awful. Make a batch of real chili and share it with him.
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Feb 8, 2014 19:53
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BraveUlysses posted:You must become a chili evangelist to your countrymen Don't worry. I'm passing on the good word to Queen and country man alike. That chili was delicious. I got my hands on some chipotles and ancho peppers that made all the difference.
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Feb 8, 2014 20:16
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Beer4TheBeerGod posted:Make a batch of real chili and share it with him. I plan on it this coming week.
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Feb 8, 2014 20:23
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When should I add spices to the chili? I've been adding them about an hour before I take the final thing off the burner but it still seems to me like they lose a lot of oomph over that time.
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Feb 10, 2014 04:44
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Mirconium posted:When should I add spices to the chili? I've been adding them about an hour before I take the final thing off the burner but it still seems to me like they lose a lot of oomph over that time. I add mine at the very beginning, then slowly season to taste over time. If anything the reduction enhances their potency.
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Feb 10, 2014 06:51
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Mirconium posted:When should I add spices to the chili? I've been adding them about an hour before I take the final thing off the burner but it still seems to me like they lose a lot of oomph over that time. You're supposed to add spices right at the start. fry your spice powder in the oil for a bit before you even add the onions.
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Feb 10, 2014 08:42
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By "spice powder" you mean "chili peppers and some cumin" right? Also, the rule of thumb is that dried herbs and spices are added towards the beginning of cooking, ideally in some hot fat, while fresh herbs and spices get chucked in towards the end.
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Feb 10, 2014 09:25
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How do you guys feel about panades? I've noticed that most of the time when working with ground meats, America's Test Kitchen will work in a panade. The ratio is 1lb meat, one slice white bread, 2 tablespoons whole milk. Mash milk and bread together with a fork into a paste then work it into the meat with your hands. After that do what you were planning to do. I tried it with a basic chili last night, and the ground beef was noticeably more tender and less chewy than I've been used to.
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Feb 10, 2014 11:58
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Iron Crowned posted:How do you guys feel about panades? I don't understand. Why is there ground beef? I thought you were making chilli?
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Feb 10, 2014 12:56
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The Lord Bude posted:I don't understand. Why is there ground beef? I thought you were making chilli? I did, and I used beans too. 
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Feb 10, 2014 13:39
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Iron Crowned posted:I did, and I used beans too. Beans are ok.
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Feb 10, 2014 13:50
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Iron Crowned posted:How do you guys feel about panades? https://www.youtube.com/watch?v=a9c1QYx9ris
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Feb 10, 2014 18:40
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Iron Crowned posted:How do you guys feel about panades? I do that for frying/baking meatballs (adding other spices and cheese and what not) but it doesn't seem like it would make a difference in chili where it's cooked for a long time.
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Feb 10, 2014 20:40
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I want my chili to be spicier. In the past I have toasted/seeded/rehydrated mild peppers but want to incorporate some habaneros and serranos and chipotle in adobo. My grocer offers fresh habs and serranos. What's the procedure here? Put on gloves and remove stems/seeds and blend with the rehydrated peppers? Some people discuss just putting whole peppers in the chili, do they eventually lose their heat enough that if you take a bite it won't ruin your day?
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Mar 23, 2014 23:10
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Try the chipotles in adobo. It's a ton of flavor and the heat can be tailored by how much sauce you add.
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Mar 23, 2014 23:25
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Hollis Brown posted:I want my chili to be spicier. In the past I have toasted/seeded/rehydrated mild peppers but want to incorporate some habaneros and serranos and chipotle in adobo. My grocer offers fresh habs and serranos. What's the procedure here? Put on gloves and remove stems/seeds and blend with the rehydrated peppers? I usually just remove the stems and slice the pods so they'll fall apart during cooking. The heat goes out into the meat and generally only intensifies with cooking time, as the excess water reduces out. If you even have to ask that last question you probably don't want habs in any sort of quantity you can taste, they will gently caress you up. Seconding the chipotles in adobo, I like to use a whole can to 5 or 6 pounds of meat.
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Mar 23, 2014 23:41
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Alright i'll just try a can of chipotle in adobo for my 5lb of meat recipe. I like the flavor of habanero hot sauces and thought I could handle it if I learned how to incorporate them properly. Maybe another time.
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Mar 23, 2014 23:50
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Hollis Brown posted:I want my chili to be spicier. In the past I have toasted/seeded/rehydrated mild peppers but want to incorporate some habaneros and serranos and chipotle in adobo. My grocer offers fresh habs and serranos. What's the procedure here? Put on gloves and remove stems/seeds and blend with the rehydrated peppers? Habaneros really aren't that hot. About one per pound of meat makes a reasonably warming chilli. If you've got access to lots of cheap fresh habaneros, try drying them in the oven and grinding them up in a pestle and mortar. You can make your own habanero powder and add as much or as little as you like! And you don't really need gloves or anything like that as long as you wash your hands afterwards.
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Mar 23, 2014 23:52
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I always just remove the seeds and stem, mince the habaneros and add them slightly after the onions and garlic. As long as you chop them really finely it works well.
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Mar 24, 2014 00:38
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You don't really need to dice your chiles very finely. After five hours of cooking, they'll be mostly disintegrated and their heat will have homogenized to the rest of the chili. Then again, I usually use 10 jalapanos, 10 habaneros, and a can of chipotles for a five pound recipe. Out of curiousity, has anyone ever made LBJ's chili recipe? It was apparently well-loved. I kind of cringe as I read it though.
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Apr 15, 2014 03:10
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Scientastic posted:And you don't really need gloves or anything like that as long as you wash your hands.
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Apr 15, 2014 12:40
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Illinois Smith posted:you're a liar and a dick
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Apr 15, 2014 16:44
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Illinois Smith posted:you're a liar and a dick MasterFugu posted:either your soap sucks or your handwashing technique does. the spiciness in chilis is carried via an oil, best if you use something with greasefighters so it's not left on your hands. Or you can just not fap while you're making chilli. I know it's exciting, but I'm sure you can just record the process and fap to it later, if you really can't help yourself.
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Apr 15, 2014 16:58
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Illinois Smith posted:you're a liar and a dick I use habaneros all the time without wearing gloves. Maybe you should just learn to wash your hands properly?
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Apr 15, 2014 21:01
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i've washed my hands thoroughly after handling only serranos or jalapenos and it still burned when i picked my nose afterwards, no matter how many times i washed my hands
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Apr 15, 2014 22:08
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Don't pick your nose, hth
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Apr 15, 2014 22:13
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I'm thinking of using beef shank next time I make chili. Anyone ever do that?
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Apr 15, 2014 23:04
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FaradayCage posted:I'm thinking of using beef shank next time I make chili. Anyone ever do that? Shank is incredibly tasty, meaty, and tender when slow-cooked. It's perfect for dishes like chili, where you simmer all day, because the collagen content is very very high. I haven't used shank specifically, but it should work perfectly. A little google research suggests that other people have had success with shank chili.
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Apr 15, 2014 23:13
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SymmetryrtemmyS posted:Shank is incredibly tasty, meaty, and tender when slow-cooked. It's perfect for dishes like chili, where you simmer all day, because the collagen content is very very high. I haven't used shank specifically, but it should work perfectly. A little google research suggests that other people have had success with shank chili. Awesome. Shank is about $4/lb compared to $6/lb for stew meat. I think I'm single-handedly responsible for my grocer regularly stocking it now.
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Apr 16, 2014 01:58
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Also it's a great word. Shank. Say it a few times. Shank. Shank.
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Apr 16, 2014 03:10
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Christmas Miracle posted:i've washed my hands thoroughly after handling only serranos or jalapenos and it still burned when i picked my nose afterwards, no matter how many times i washed my hands Illinois Smith fucked around with this message at 07:15 on Apr 16, 2014 |
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Apr 16, 2014 07:01
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All the soap in my place is this all natural crap, and it does gently caress all for getting rid of any sort of oils. It makes doing dishes a huge pain in the rear end. It sure as hell doesn't get rid of habenero oils But I've found washing my hands with vinegar helps a lot. Basically wash my hands with vinegar like it was soap, and then use you know, actual soap. Saves costs on having to buy gloves, and saves me from going blind because three hours ago I touched a habanero and now I rubbed my eye.
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Apr 16, 2014 07:23
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Have you considered buying soap that actually works? It might make dishes and all that other stuff easier to clean.
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Apr 16, 2014 11:29
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The entire point of soap is to act as a chemical bridge between oil and water. Getting rid of oils is the definition of what soap is supposed to do.
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Apr 16, 2014 13:40
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Sometimes I like to add a little soap to my chili. It helps to intensify the flavors and add that "special something". Soapchat ITT.
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Apr 16, 2014 15:56
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Beer4TheBeerGod posted:The entire point of soap is to act as a chemical bridge between oil and water. Getting rid of oils is the definition of what soap is supposed to do. that doesn't mean it works 100% of the time in practice against any compound in any oil on any surface. capsaicin can stick to your hands for several hours even if you wash a couple of times with soap and water, possibly because it absorbs into the skin of some people's hands/fingers.
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Apr 16, 2014 16:13
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