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Ranter posted:If you want to save freezer space and money, you could reduce your stock instead of leaving it at 3 massive gallons. My housemate fills our freezer with un-reduced stock and its so annoying. He even leaves the lid on the stock pot so there's almost zero reduction. Absolutely this: you want to reduce your stock to the point where it is about as thick as custard. Then chill in the fridge until it's solid, cut into cubes and freeze. You can reduce three chickens into about 20-30 1cm cubes and they're perfect.
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Feb 27, 2017 21:59
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bewbies posted:Actually no, and I think that this is one area I disagree with the thread on. Elizabethan Error fucked around with this message at 23:17 on Feb 27, 2017 |
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Feb 27, 2017 23:11
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Making a big batch of chili this weekend and am trying some new things with my recipe. Ingredients 3-3.5 lbs Beef Chuck Roast, cut into medium cubes 1 large onion, finely diced 4 cloves garlic, minced 1 can Chipotle Peppers in Adobo Sauce, well minced/blended 12 oz Beef Broth 12 oz Chicken Broth 6-8 oz Black Damnation II - Mocha Bomb 3 TBSP Tomato Paste 8 oz can Tomato Sauce Salt and White Pepper 2 TSP Sol Food Hot Sauce (local Puerto Rican restaurant) 1 pack Rancho Gordo Scarlet Runner beans, soaked overnight and cooked until tender (Optional) Tortilla Chips, ground into small pieces (Optional) Spice Mix Ingredients 2 TBSP Gebhardt's brand Chili Powder 6 TBSP fresh Chili Powder made from dried New Mexico and Ancho Chili Peppers 1 TBSP Beef Granules 1 TBSP Chicken Granules 1 Packet Sazon Goya Seasoning 3 TBSP Cumin Seeds ground into a powder 2 TSP Onion Powder .5 TSP Garlic Powder 1 TSP Mexican Oregano 1 TSP Paprika SPICE MIX PREP: Mix all of the Spice Mix Ingredients and separate into three amounts of 50%, 25% and 25% in size. BROWN THE MEAT: Lightly season the beef cubes with salt and white pepper. In a stock pot or dutch oven, brown the cubes in batches in light olive oil. Drain the fat in a colander and lightly rinse the browned meat. Set meat aside for now. COOK VEGETABLES: In the same pot, cook the onions until caramelized, adding the garlic in towards the end of the cooking time. Deglaze the pot with the beer once done. SHOVE IN (almost) EVERYTHING ELSE: Add the following to the pot: the tomato paste, tomato sauce, both stocks, and the 50% batch of spice mix. Stir until combined and add the meat back into the pot. Stir again until combined. The meat should be covered by the liquid at this point. If it's not, add more broth. Bring to a boil, then reduce to a simmer uncovered. SECOND SPICE MIX: After 2 hours of cooking, add the first of the 25% batches of spice mix and combine well. If the chili has reduced to the desired thickness, cover the pot for the remainder of cooking time. If adding tortilla chips, leave the chili slightly thinner since they will thicken it. THIRD SPICE MIX: After another 2 hours cooking, remove the meat, shred it with a fork and return to the pot. Add the last 25% batch of spice mix, the hot sauce and the chipotle peppers in adobo sauce to the desired level of heat. Stir well. FINAL TUNING: After another 30-45 minutes cooking, optionally add the tortilla chips, then check for salt and other seasonings, adjusting as needed. Cook another 15 minutes.
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Feb 27, 2017 23:32
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Elizabethan Error posted:why ask for tips to improve if you're going to ignore advice given? He was asking for advice about a very broad topic that could have a ton of different angles. Just because he disagrees with one very specific piece of advice doesn't mean that he is going to ignore all advice. I prefer the typical fattier cuts, but if dude likes his lean cuts, that's personal preference.
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Feb 28, 2017 00:07
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Doom Rooster posted:I prefer the typical fattier cuts, but if dude likes his lean cuts, that's personal preference. It's a little more work sometimes, but I've taken braising cuts and trimmed the fat the end result less greasy. That's more with things that can get real greasy like boneless county style pork ribs.
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Feb 28, 2017 00:13
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Doom Rooster posted:He was asking for advice about a very broad topic that could have a ton of different angles. Just because he disagrees with one very specific piece of advice doesn't mean that he is going to ignore all advice.
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Feb 28, 2017 00:24
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Ben Nevis posted:It's a little more work sometimes, but I've taken braising cuts and trimmed the fat the end result less greasy. That's more with things that can get real greasy like boneless county style pork ribs. When I can be bothered, I do this too. It's great. Elizabethan Error posted:not that it matters since it's ~competition chili~ where homogenous crap wins medals, but slowcooking a roast cut is silly any way you slice it. He's not slicing it, that would be silly. He's cubing it, duh.
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Feb 28, 2017 01:07
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Doom Rooster posted:He's not slicing it, that would be silly. He's cubing it, duh. 
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Feb 28, 2017 04:42
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Jose posted:just toss a bunch of beef bones inw ith your chilli imo
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Mar 1, 2017 08:03
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I haven't got a good photo, because I'm bad at photography but here's my lovely Australian attempt at a chilli. Velvet Glove Chilli My own personal chilli recipe - smooth and silky to look at, and a big ol' punch to the face to eat. I make this as an easy-defrost lazy dinner. Serve on roasted hasselback potatoes, with grated hard cheese (like a vintage cheddar or manchego) and a dollop of light sour cream if you're feeling wussy. YIELD serves 12 ACTIVE TIME 1 hour TOTAL TIME 10 hours INGREDIENTS For the Meat 1 kilogram of chuck steak, cubed (preferably from a yearling or older) 1 kilogram of pork shoulder, boned and cubed 500 grams of chorizo sausage, casing removed and thinly cubed salt For the Spice Mix 100 grams of dried Ancho chillis 100 grams of dried Guajillo chillis 100 grams of dried Cayenne chillis 100 grams of dried Chipotle chillis 2 tablespoon of sweet paprika 1 tablespoon of ground cumin 1 tablespoon of dried oregano 1 tablespoon of black pepper 1 tablespoon of sea salt 1 teaspoon of cinnamon 1 teaspoon of nutmeg 1 teaspoon of ground ginger For the Bulk 1 bunch of celery, thinly mandolined and chopped roughly 2 yellow onions, thinly mandolined and chopped roughly 4 banana chillis, thinly mandolined and chopped roughly (include the seeds) 4 cloves of garlic, crushed 200 grams of dark chocolate 1 can of lager or pilsner juice of 1 lime yellow masa flour (for thickening after cooking is finished) INSTRUCTIONS For the Meat Dice the meat, making sure to remove the gristle, bone and skin that might still be attached. Lightly salt the meat and set aside to rest for ten minutes. Warm a skillet to a medium heat, and oil with rice bran or a high-smoke point oil. Brown the meat in the skillet to a light crust, making sure not to overcrowd the skillet or else the meat stew. Set aside the browned meat in the crockpot or slow cooker. For the Spice Mix If you haven't bought pre-ground chillis, run the chillis through a spice grinder to a rough grind. Combine all the spices. Coat the meat with half the spice mix. Retain the other half to mix through the pot once all the bulk are in. For the Bulk Finely chop all the vegetables. Add vegetables to the meat and spices in the pot. Stir to combine. Add remaining spice mix, chocolate and lime juice. Add enough beer to just cover the meat in a liquid paste. Cook on low for 9 hours, stirring once an hour to make sure it doesn't burn. If it is starting to look dry, add a little more beer. Once the meat seems tender (and not yet tough and dry), remove from heat, and stir in enough masa that the remaining liquid is enough of a paste to stick together. Rest before serving.
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Mar 2, 2017 07:22
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Leaving aside the issue of baking spices in chili, that seems like a lot of nutmeg.
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Mar 2, 2017 15:34
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Looks great to me. Nutmeg in ragu is good, I will try it in my next chili. Pork shoulder is a pro move as well. Based on the instruction to 'cube' the chorizo, sounds like you're using Spanish not Mexican.
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Mar 2, 2017 18:47
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Ranter posted:Looks great to me. Nutmeg in ragu is good, I will try it in my next chili. Pork shoulder is a pro move as well. I actually put more cinnamon and nutmeg in mine. It adds a sweet and unexpected note to it all. Yeah. Mexican Chorizo isn't really readily available in Australia (at least I can't find any in Canberra), and the butcher I use makes a pretty deec Spanish Chorizo. I've been thinking about maybe making a roo chilli with some native ingredients, so I might see if I can put something together to run past the hivemind before I make it. Kafka Syrup fucked around with this message at 22:49 on Mar 2, 2017 |
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Mar 2, 2017 22:47
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you can make mexican chorizo pretty easy since its not cured, just raw meat with seasoning and spices that has to be browned up before you eat it.
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Mar 3, 2017 00:01
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BraveUlysses posted:you can make mexican chorizo pretty easy since its not cured, just raw meat with seasoning and spices that has to be browned up before you eat it. Where are you sourcing your lymph nodes and salivary glands? I'd like to try making mexican chorizo
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Mar 3, 2017 00:28
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Mar 3, 2017 00:31
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Mar 3, 2017 00:40
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weird, I've only ever seen pork mexican chorizo like: http://www.seriouseats.com/recipes/2014/01/easy-fresh-mexican-chorizo.html
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Mar 3, 2017 00:53
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it's not that i didn't believe you, but i prefer to remain firmly rooted in cognitive dissonance on this one.
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Mar 3, 2017 00:55
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snyprmag posted:weird, I've only ever seen pork mexican chorizo like: http://www.seriouseats.com/recipes/2014/01/easy-fresh-mexican-chorizo.html The 3 random brands I saw at Mi Pueblo (a California Mexican supermarket chain) were beef. I think you can get both. Bald Stalin fucked around with this message at 01:06 on Mar 3, 2017 |
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Mar 3, 2017 01:01
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Dipping crispy sweetbreads in chili is delicious as are chili and sweetbread tacos.
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Mar 3, 2017 03:38
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Ranter posted:The 3 random brands I saw at Mi Pueblo (a California Mexican supermarket chain) were beef. I think you can get both. Not sure what that seriouseats.com link to "chorizo" is supposed to be, other than some fancy tacos. You can put chorizo in a taco or even a *gasp* burrito, not to mention omelettes, etc.. The best taco shack in my town has a list of like 20+ meat choices for your taco or burrito, and I don't know what 1/3 of them are. The main thing with mexican chorizo is that you usually want to brown it and drain off the fat, because there's a ton of grease. A couple of ounces of chorizo will turn everything in the skillet bright orange (and make it taste divine). When I do a pot of pinto beans I like to throw in half a chaw of chorizo and just let it completely dissolve though - saves needing to do pretty much anything else to season 
coyo7e fucked around with this message at 05:54 on Mar 4, 2017 |
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Mar 4, 2017 05:51
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coyo7e posted:Yeah those tight plastic sleeves of lips and assholes are like a dollar each on the west coast US, beef or pork, pretty much any grocery and even half of the quickie marts carry it. My family and I have always preferred pork, and we used to make it when I was a kid. coyo7e posted:When I do a pot of pinto beans I like to throw in half a chaw of chorizo and just let it completely dissolve though - saves needing to do pretty much anything else to season (yes, I realize I just poo poo on mass-produced chorizo and then praised refried beans in a can)
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Mar 27, 2017 21:23
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I have been making chili a lot the last couple months, and ended up with something I like. 2-2.5 lbs of boneless, skinless chicken thighs. season with salt, pepper, chili powder, garlic, paprika, bake on a cookie sheet at 350 for 45 minutes and then hit them with the broiler for 5 minutes or longer, give them some color and crisp them up. Flip and do the same to the other side for a few minutes. remove from the sheet and set aside. Dice 1-1/2 yellow onions, and 8 jalapeno peppers (remove the ribs/seeds), crush 6 cloves of garlic. Drizzle a little olive oil over the mixture. Roast this in the oven until soften, then hit with the broiler to blacken the surface a bit. In a dutch oven or big pot, add the vegetables over medium heat. Turn the heat down to low and cover for about 15 minutes. Add 1 14.5oz can of crushed tomatoes, allow that to cook down a little bit. Add 2 crushed tostada shells (2 corn tortillas, fried hard)j or the equivalent in tortilla chips Next add the following seasoning: 1 tbsp chili powder 1/2 tbsp cumin 1 tsp garlic powder, 1 tsp paprika 1 tsp black pepper 1 tsp cocoa 1 tbsp brown sugar cayenne pepper to taste chipolte powder to taste 1 tsp soy sauce or worchestshire stir this all and let it cook for another 5 minutes Next add 1 can (drained) each of kidney, black and pinto beans (14.5 oz) Then add enough beef broth to cover the beans, let this simmer, covered, for 30 minutes or so Cube the chicken thighs and add to the chili. Let them cook for another 10-15 minutes. You may need to add more broth. At this point you want to salt to taste and you're ready to eat.
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Mar 27, 2017 21:39
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Bob Morales posted:The stuff in those tubes is just...I don't know but it's not very good. The stuff from the local Mexican bakery is a hundred times better. Can you go into more detail on this? Can you provide a specific brand? An actual Mexican supermarket chain in California sells the stuff you say is poo poo, but also carries like 10 brands, so knowing some brands you think are good would be really useful. Why is a bakery selling meat products?
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Mar 27, 2017 22:26
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Mexican bakeries pretty much always also sell tacos, breakfast and lunch plates too, not just sweet pastries. One of the best Mexican restaurants in Austin is a "bakery", but their pastries are not very good, and their standard Mexican fare is amazing.
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Mar 27, 2017 23:30
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So they're a taqueria that sell groceries, so I can shop there for chorizo?
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Mar 27, 2017 23:32
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I think that is going to vary, probably. I can't speak for where Bob is talking about, but there's definitely not any advertised "buy raw ingredients" signage at any of the Mexican bakeries that I frequent. That being said, if I asked a manager/the owner of any of them "Will you sell me some of your chorizo" I am doubting any of them would turn me down. Edit: That being said, you can either offer to buy stuff like above, or just buy a couple of different brands of tube chorizo from the store and test them out with some eggs. Some are lovely, some are pretty good. You can always spice up grocery store tube chorizo with more chili powder, good paprika, cayenne, salt, garlic powder, whatever man. I'd take mediocre tube chorizo that I spiced up over no chorizo. Doom Rooster fucked around with this message at 23:37 on Mar 27, 2017 |
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Mar 27, 2017 23:33
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Ranter posted:Can you go into more detail on this? Can you provide a specific brand? An actual Mexican supermarket chain in California sells the stuff you say is poo poo, but also carries like 10 brands, so knowing some brands you think are good would be really useful. I'm thinking the stuff I see at Kroger or Walmart. Cacique, Supremo, El Popular, the meat is too fine, it's not seasoned well, it's just one of those things you have to find local. Even the stuff at the meat counter at Meijer or something is much better than the pre-packaged stuff. But the local Mexican stores are my first choice. I've been to the Bay Area and had beef chorizo which was a first but I didn't do any shopping/cooking when I was there. I'm in Michigan and all the Latinos here are/were migrant workers from Texas/Mexico, so our food is classic Tex-Mex. quote:Why is a bakery selling meat products? They just sell whatever. Spices, snacks, pinatas, tamales, all kinds of random crap. A lot of them sell cooked meat or menudo on the weekends, or things like chicharones. This one is right by my house and they mix up their own chorizo: http://www.vargastortillas.com/ Here's another one that I like that's also in my area: https://www.facebook.com/La-Estrella-Del-Norte-Bakery-232811917161400/?rf=120247954654359
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Mar 28, 2017 02:54
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They're all in one ethnic shops, don't think of them as just bakeries or just taquerias. There are tons of places like them everywhere and for every culture/nationality.
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Mar 28, 2017 03:55
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So it's just a market. Got it. We got those here of course but I've never seen one that sells their own house-made chorizo. I might not have been looking close enough though. The chicharones on the other hand, my GOD. So good. Full cuts of belly pork deep fried, instead of just skins. Cheap as chips. Bit 'o lime juice, some onions, some hot sauce, oh baby.
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Mar 28, 2017 05:25
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What's this place in Austin you're talking about, Doom Rooster?
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Mar 28, 2017 16:19
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kaujot posted:What's this place in Austin you're talking about, Doom Rooster? There are tons of Michoacana markets all over Austin and a bunch more that advertise as bakeries like this one http://www.la-mexicana-bakery.com/ that don't have a meat market but they have a kitchen with all the usuals.
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Mar 28, 2017 20:08
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Joe's Mexican Bakery down off 7th.
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Mar 29, 2017 04:12
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I want to try making chili with dried peppers made into a paste or ground into a powder This is my current spice mix: 4 tbsp hot chilli powder 1 tbsp garlic salt 2 tsp freshly toasted and ground cumin 1 tsp dried basil 1/2 tsp paprika 1/2 tsp cayenne pepper I have anaheim, cascabel, ancho and chipotle. What combination should I use in what quanitity and how do I incorporate them into the spice mix?
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Apr 1, 2017 17:14
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i rehydrate chillies in stock and blend that into a paste/liquid. I prefer it to powder
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Apr 1, 2017 19:47
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And if you're going to use paste you might as well use fresh or roasted garlic in it instead of powder.
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Apr 1, 2017 19:53
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How many peppers should I rehydrate to replace the chilli powder? Is 1tsp paste equal to 1tsp powder? EDIT: So in the end I started by toasting one of each. I went for powder over paste so I could adjust levels of smoke/heat/flavour as I went more easily. It made roughly 2-3 tbsp of quite potent powder. I cooked it this afternoon and am leaving it overnight so I'll post tomorrow with the result. reality_groove fucked around with this message at 23:06 on Apr 2, 2017 |
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Apr 1, 2017 23:41
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Last month I competed in a local charity chili cookoff, and thanks to this thread took 2nd place in the Judge's Choice category. I had never cooked chili outside of reheating a can of Hormel when I signed up to cook, and probably made 2 chilis a week for the 6 weeks leading up to the competition. My recipe was super basic, just cubed chuck, various NM chili powders, onions, garlic, roasted poblanos, chipotles in adobo, and MSG. The winner and 3rd place were both restaurant owners and I feel really good about how I did. My biggest problem was that I didn't make a full batch (12 quarts) until the cookoff day, and I had to use more than double the amount of seasoning I was used to from my test cooks. I was freaking out for several hours during my cook trying to get my chili to taste like anything, and in the end I think there was close to 3 cups of chili P in there, in addition to a fuckload more garlic, peppers, and salt than I was used to. edit: My plan for next year is to toast and grind the chili powder myself. The guy who won had a really close recipe to mine and toasted his own and it was 
Waterslide Industry Lobbyist fucked around with this message at 22:17 on Apr 19, 2017 |
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Apr 19, 2017 22:13
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Waterslide Industry Lobbyist posted:Last month I competed in a local charity chili cookoff, and thanks to this thread took 2nd place in the Judge's Choice category. I had never cooked chili outside of reheating a can of Hormel when I signed up to cook, and probably made 2 chilis a week for the 6 weeks leading up to the competition. I don't see beer.
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Apr 21, 2017 14:29
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