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TheNothingNew posted:cyberia: you don't rinse your beans after the soak? I'm not great with dried beans, but from a can I have to rinse them or else there's way too much starch and everyone gets uncomfortably gassy. If I'm making rice and beans I don't rinse my beans, I just boil them in the same water I soaked them in. As per this serious eats article, not rinsing black beans helps retain flavour and colour and the starchy water adds thickness to the finised dish. I also don't salt the water or add any excess salt to the dish as I'm cooking it but that's because I prefer to either add salt when I'm eating or put some soy sauce on the rice. If I use canned beans I definitely rinse them but I don't find I get too much gas with dried beans.
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Jun 21, 2015 22:21
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Nice! Thanks.
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Jun 23, 2015 00:55
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cyberia posted:Maybe I'm a weirdo but I loving love rice and beans and am happy to cook a big pot of it twice a week and eat it for lunch and dinner every day. Speaking of which, I think I have perfected my rice and beans recipe so I'll put it here for other goons to try: Last page but god drat I just made a bunch of this the other day. Rice and beans is always something I wanted to get into because super cheap and filling, and the vinegar is what brought it together and took it from 'this is edible but eeeeeeh' to being able to eat it all week.
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Jun 23, 2015 06:52
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SavTargaryen posted:Last page but god drat I just made a bunch of this the other day. Rice and beans is always something I wanted to get into because super cheap and filling, and the vinegar is what brought it together and took it from 'this is edible but eeeeeeh' to being able to eat it all week. Cool! I'm glad you liked it. And yeah, the vinegar really gives it a depth of flavour that it needs. When I first started cooking beans (mainly refried beans or black beans by themselves) I found myself dumping tons of salt on them to try to add flavour then I figured out hot sauce like tapatio or tabasco worked better which led to just adding vinegar during the cooking process and suddenly, bam! the beans were tasty as gently caress.
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Jun 23, 2015 08:35
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I'm a huge baby who doesn't want to eat the same things twice in a row ever, it's pretty much the reason I started learning how to cook properly. I buy about the same ingredients as you would need for big-batch cooking and turn them into a lot of different things. Half a zucchini would be roasted one night, a quarter end up in a pasta dish the next, a bit cut up raw for a salad or just eaten as a snack with some soy sauce or something. Canned whole tomatoes can be soup with the addition of some stock, reduced into a sauce base for pasta dishes or curry or shakshuka or what have you, reduced further into marinade or a dip. A big can of beans can be wraps, rice&beans, salads, bean burgers, hummus, roasted bean salad... Using everything just to make one dish seems like wasted potential for fun and flavour to me, but I'm aware that most people prefer to use their time for different things. It's a fun way for newbie cooks to branch out and experiment without dooming themselves to a giant batch of disappointment though V  V exquisite tea posted:Seriously, I'd probably have nothing on my mind if I couldn't contemplate what I'm going to cook for dinner when I get home from work, in great detail. This. In great, delectable detail and with frequent food-swings.
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Jun 23, 2015 12:56
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PiratePing posted:I'm a huge baby who doesn't want to eat the same things twice in a row ever, it's pretty much the reason I started learning how to cook properly. I buy about the same ingredients as you would need for big-batch cooking and turn them into a lot of different things. Half a zucchini would be roasted one night, a quarter end up in a pasta dish the next, a bit cut up raw for a salad or just eaten as a snack with some soy sauce or something. Canned whole tomatoes can be soup with the addition of some stock, reduced into a sauce base for pasta dishes or curry or shakshuka or what have you, reduced further into marinade or a dip. A big can of beans can be wraps, rice&beans, salads, bean burgers, hummus, roasted bean salad... Using everything just to make one dish seems like wasted potential for fun and flavour to me, but I'm aware that most people prefer to use their time for different things. I do the same with whatever comes up in season. Right now summer vegetables are super cheap and high quality coming into season so I make ratatouille one day, grilled eggplant slices for another day, babaganoush with raw pepper slices another day, stuffed zucchini the next etc etc out of the same core group of stuff. During the winter its lots of carrot and cauliflour based vegetable dishes along with occasional brussels sprouts or cabbage and lots of fall squashes. Buying produce along its seasonal lines will almost always end up being cheaper unless you don't have much in the way of grocery store choices.
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Jun 23, 2015 13:01
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PiratePing posted:I'm a huge baby who doesn't want to eat the same things twice in a row ever, it's pretty much the reason I started learning how to cook properly. I buy about the same ingredients as you would need for big-batch cooking and turn them into a lot of different things. Half a zucchini would be roasted one night, a quarter end up in a pasta dish the next, a bit cut up raw for a salad or just eaten as a snack with some soy sauce or something. Canned whole tomatoes can be soup with the addition of some stock, reduced into a sauce base for pasta dishes or curry or shakshuka or what have you, reduced further into marinade or a dip. A big can of beans can be wraps, rice&beans, salads, bean burgers, hummus, roasted bean salad... Using everything just to make one dish seems like wasted potential for fun and flavour to me, but I'm aware that most people prefer to use their time for different things. Pulled Pork is probably the most versatile meat in my household. It can be a sandwich, it can be on top of rice, it can be tacos, nachos, and quesadillas, it can be in an omelette, it can be on top of a salad. When Pork Shoulder is on sale, you best hop on that protein train. I also am a huge baby about eating the same thing in a row. Except for today where I ate Nachos for three meals. Breakfast nachos with eggs, Lunch Nachos from Tijuana Flats, Pulled Pork (and spinach corn tomatillo salsa) Dinner Nachos with leftover chips from TJ's because they give you extra if you ask nice. Cheating, maybe, as TJ's is not cheap eats. But I was treating myself. Anyhoo. NACHOS.
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Jun 24, 2015 02:29
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cyberia posted:Cool! I'm glad you liked it. And yeah, the vinegar really gives it a depth of flavour that it needs. When I first started cooking beans (mainly refried beans or black beans by themselves) I found myself dumping tons of salt on them to try to add flavour then I figured out hot sauce like tapatio or tabasco worked better which led to just adding vinegar during the cooking process and suddenly, bam! the beans were tasty as gently caress. Tried this as well, using Blackeyed Peas instead of Black Beans because I didn't keep track of what I had in the pantry. Turned out very nice. First time using white vinegar in cooking, and first time using Sumac at all. Thank you.
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Jun 24, 2015 05:49
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Suspect Bucket posted:Pulled Pork is probably the most versatile meat in my household. It can be a sandwich, it can be on top of rice, it can be tacos, nachos, and quesadillas, it can be in an omelette, it can be on top of a salad. When Pork Shoulder is on sale, you best hop on that protein train. I have tried neither pulled pork nor nachos (as a proper meal at least). I thought they were supposed to be like this 
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Jun 24, 2015 16:32
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PiratePing posted:I have tried neither pulled pork nor nachos (as a proper meal at least). I thought they were supposed to be like this There are many tragic things about that video, but none are worse than calling that goop chili. It clearly contains beans.
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Jun 24, 2015 17:16
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PiratePing posted:I have tried neither pulled pork nor nachos (as a proper meal at least). I thought they were supposed to be like this I'm speechless after watching that.. and no longer hungry 
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Jun 24, 2015 17:16
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Dr. Pangloss posted:There are many tragic things about that video, but none are worse than calling that goop chili. It clearly contains beans. While I'm showing off my European ignorance: I thought the whole point of chili was beans in a spicy red sauce. We don't really get much of the traditional Mexican stuff I see on the forums here.
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Jun 24, 2015 18:09
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PiratePing posted:While I'm showing off my European ignorance: I thought the whole point of chili was beans in a spicy red sauce. We don't really get much of the traditional Mexican stuff I see on the forums here. Chili is not Mexican. Rather, it's Tex-Mex, which is it's own genre of food that despite it's name has very little to do with traditional Mexican cooking. In any case, traditionally chili is a stew of meat with hot chilies and other spices and nothing else. Beans are a thing added to chili as a filler, and while not out of place re: Tex-Mex cuisine, they tend to denote a "cheapening" of the chili in many people's minds. Hence the vitriol often attached to discussion of the subject.
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Jun 24, 2015 18:29
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Isn't the name chili con carne, implying just chili does *not* have meat?
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Jun 24, 2015 19:52
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No, chili con carne means chili with meat. You may be thinking of Chili cin carne which means chili without meat. Over here in euro land I rarely see a dish simply called chili, without con/cin carne along with it.
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Jun 24, 2015 20:00
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silvergoose posted:Isn't the name chili con carne, implying just chili does *not* have meat? I don't think so. When someone says "beef taco" that doesn't mean it's a special taco and normal tacos have nothing inside. e: "The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail" I know what I'm making.
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Jun 24, 2015 20:18
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Adult Sword Owner posted:I don't think so. When someone says "beef taco" that doesn't mean it's a special taco and normal tacos have nothing inside. Yeah but if you called it a meat taco that would definitely imply that tacos don't normally have meat.
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Jun 25, 2015 03:45
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Chili con carne is the name of the dish. It means that it's composed of chilies and meat. Chili is short for chili con carne . It's like how Indian dishes are often named for their ingredients, like aloo mattar.
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Jun 25, 2015 05:39
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Mr. Wiggles posted:Chili is not Mexican. Rather, it's Tex-Mex, which is it's own genre of food that despite it's name has very little to do with traditional Mexican cooking. Interesting! I can see this is a Very Serious Issue people have Very Big Feelings about and I will try to avoid mentioning the issue around Americans to avoid stepping on any toes, if not a broken bottle to the face. I don't think I get the nature of the problem really. Are people mad about people thinking beans are part of the traditional recipe, about people modifying a traditional recipe or just really hardcore into a one-drop rule where the slightest variation means it's a totally different thing? All of those? Triggered by chilichat I added kidney beans to my shakshuka last night and it was good and I'm not sorry. 
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Jun 25, 2015 09:39
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PiratePing posted:Interesting! I can see this is a Very Serious Issue people have Very Big Feelings about and I will try to avoid mentioning the issue around Americans to avoid stepping on any toes, if not a broken bottle to the face. People have Very Big Feelings about beans in chili.
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Jun 25, 2015 11:47
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TheNothingNew posted:Not just you. Being unemployed for any length of time grinds everyone down right quick. Alright, at least I'm not alone Anyone have a site where I can check the freshness of ingredients? The hot weather in NYC has encouraged me to have simple cold meals for the last 2-3 days.
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Jun 25, 2015 14:39
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Chili con carne is a bit like every other leftover dish or signature dish in that everyone has his own recipe, everyone thinks their recipe is superior and will fight to the death to defend the recipe. Asking two people how to prepare carbonade Flamande is guaranteed to start a riot over here.
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Jun 25, 2015 15:11
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Excuse me I only eat the purest chili con carne, beating salt and chili peppers into cubes of dried meat and carrying them in a burlap sack
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Jun 25, 2015 15:37
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There are no beans in chili because when adding them to such would require it to be called by another name.
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Jun 25, 2015 16:04
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Wrong thread, and let's not derail this one. In the chili thread you may be correct. But in this thread I can put habaneros and baked beans on toast, melt some mozzarella on it and call it chili because who the gently caress cares; it's the "poor" thread making do with what you have. E: My poor version of chilli con carne has ground beef, plus tomato and beans, it's not a competition dish and I wouldn't post it in the proper "chili" thread either, but it's 6 serves for $6 Fo3 fucked around with this message at 16:46 on Jun 25, 2015 |
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Jun 25, 2015 16:39
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^^ That is truthThat Works posted:There are no beans in chili because when adding them to such would require it to be called by another name. What's in a name? That which we call a chili By any other name would taste as sweet; So chili would, were it not chili call'd, Retain that dear perfection which it owes Without that title. Chili, doff thy name, And for that name which is no part of thee Take all the beans. 
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Jun 25, 2015 16:45
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PiratePing posted:^^ That is truth 
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Jun 25, 2015 16:55
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There are some bastards who put tomatoes in their 'chili'
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Jun 25, 2015 18:13
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There are some bastards who put arguments in the cheap food thread. Anyway, for a contribution, lately I've been making super-simple kadhi, which is very refreshing in the summer months. There are quite a few variations, but for the most part, they all follow a theme: Mix yogurt, water, and chickpea flour; beat until smooth. Temper oil with spices, then add the yogurt-water mixture. Bring to a boil and simmer for 5-10 minutes, stirring constantly. Serve hot. You can make quite a few variations...personally, I like making it just thick enough that it'll sit on rice without falling through completely but still soak in, and I toss in some pakoras. Do your own thing, though, and be creative with the spices.
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Jun 25, 2015 21:28
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The no beans crowd got shouted out of the chili thread so I see they moved here to try again.
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Jun 26, 2015 06:48
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wormil posted:The no beans crowd got shouted out of the chili thread so I see they moved here to try again. Beans are super cheap. Stretching a bowl of red by adding beans and serving it over rice (also super cheap) is no problem at all in my book. I even stretch it by adding corn meal to soupy chili and letting it thicken to make it go further. Food is food, purists can eat a dick when you're just trying to feed yourself and your family,
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Jun 26, 2015 07:05
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wormil posted:The no beans crowd got shouted out of the chili thread so I see they moved here to try again. They got shouted out of the EVE thread, too.
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Jun 26, 2015 13:32
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wormil posted:The no beans crowd got shouted out of the chili thread so I see they moved here to try again. CommonShore posted:They got shouted out of the EVE thread, too.  Errant Gin Monks posted:Food is food, purists can eat a dick when you're just trying to feed yourself and your family, This, of course. Any other part of the discussion better be for entertainment.
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Jun 26, 2015 14:35
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Errant Gin Monks posted:purists can eat a dick as long as it isn't cooked with beans, apparently.
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Jun 26, 2015 21:45
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For Christ's sake, I leave for half a week and the chili argument poo poo started again? Chili is some kind of meat/non-meat with or without your choice of veggies, in a spicy or non-spicy sauce. Shut the gently caress up and eat cheaply. The only thing I'll agree with here is that this:PiratePing posted:I have tried neither pulled pork nor nachos (as a proper meal at least). I thought they were supposed to be like this Now, for actual content related stuff, has anyone posted anything recently about beer can chicken? Talk about loving tasty right here! It's so god drat simple, to. For those of you who don't feel like clicking a link, you buy a whole chicken(~$5), a can of your favorite cheap-rear end beer(~$1-2), and make some bbq spice rub(effectively free). Because why wouldn't you have your own bbq spice rub?
The great thing about doing this on the grill is you can grill veggies at the same time if you know the timings. What I like to do is grill corn on the cob. To do that, simply shuck the corn, rub with oil, coat in salt/pepper/whatever seasonings, wrap in foil, and place on the grill next to the chicken for 30-45 minutes, turning every 15 minutes. Take the corn off the grill, after it's done, but leave wrapped until the chicken's ready to serve so it stays hot. Congratulations, I just gave you dinner for 4 for the night. Total cost should be roughly... let's see...
Total: ~$13 Of course, bring the cost down to ~$8 by buying 1 can of beer if you can, and save the bones/uneaten skin for stock later. Carcasses that have been flavored with bbq seasonings make amazing stocks.
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Jun 26, 2015 23:31
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For added value, you can just drink the entire beer. Or not buy a beer at all. None of that flavor or liquid actually makes it into the meat. Anything that holds the bird upright and can survive the heat of the grill will work.
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Jun 26, 2015 23:50
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Tendales posted:For added value, you can just drink the entire beer. Or not buy a beer at all. None of that flavor or liquid actually makes it into the meat. Anything that holds the bird upright and can survive the heat of the grill will work. Almost entirely true. While the beer is 99.5% there to boil and help give some moisture to the meat, I could swear I can taste the difference between beer brands and adding a ton/barely any bbq rub into it prior to cooking. Of course, that really only applies to the breast meat, so whatever. The idea behind using beer specifically is that presumably, you buy a 6 pack and drink that while you're waiting for the chicken to cook, but you could totally use an old soda can and fill it with water if you really wanted to save a bit of cash instead of get drunk.
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Jun 27, 2015 00:07
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Naw, steam doesn't add moisture to meat, and you're not actually going to get a lot of steam anyway. The can's insulated by the bird, and you're cooking the bird to 160-165F. That's not boiling. Like, test it out next time. When you pull the bird out, immediately check the temperature of the liquid in the can. It probably won't even have gotten to the boiling point of alcohol, let alone water. Literally the only good the can does is hold the bird up. You could fill it with water, with dried beans, or with nothing if it's a strong enough can. Roasting the bird vertically IS a good way to cook it, though, especially if you're a fan of crisp skin. It just doesn't matter what you cram up the bird's rear end to do it. edit: To try and add some helpfulness to my nitpickery, here's a hint: If your bird impalement solution is up to the task, roast the bird upside down. That is, wings down, rear end up in the air, your beer can or bundt pan or whatever crammed into the neckhole. See, when the cover is on, it's actually hotter near the lid of the grill than down at the grill surface. The thighs want to be cooked to a slightly higher temp than the breast meat does. So this way you can get the dark meat where you need it before the white meat overcooks. As a bonus, you get the tasty drippings running down over the breast meat, which needs all the flavor assistance it can get. Tendales fucked around with this message at 00:46 on Jun 27, 2015 |
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Jun 27, 2015 00:22
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Tendales posted:Naw, steam doesn't add moisture to meat, and you're not actually going to get a lot of steam anyway. The can's insulated by the bird, and you're cooking the bird to 160-165F. That's not boiling. Like, test it out next time. When you pull the bird out, immediately check the temperature of the liquid in the can. It probably won't even have gotten to the boiling point of alcohol, let alone water. Might be time to start eating meat again 
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Jun 27, 2015 00:26
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Spatchcock forever and whenever it comes to poultry.
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Jun 27, 2015 03:21
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