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Dokapon Findom posted:Made chili last night that I feel is a bit spicy for me, I might halve the chipotles in adobo but otherwise I am somewhat pleased with it. Do you have the balls to make my chili and see what needs improvement? This sounds wack sorry
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Jan 31, 2024 02:41
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hifi posted:This sounds wack sorry Now hold on just a minute. I don’t want anyone misinterpreting my chili. My chili is not about experimenting with gay sex during your college years. My chili is not about wearing a god damned chef’s hat. My chili is not about sauntering around with your premium ingredients while singing a pretty little song about your first period. This is back to basics chili. This is “I’m flat loving broke” chili. This is “I have one hour to feed myself before my shift surfing for CP at the local library starts” chili. This is camping chili. This is hunting chili. This is house full of screaming little shits chili. This is the comfort chili you make your best friend right after he walks in on you speed-bagging his sister. This is quick, easy, tasty, man chili. This isn’t the chili you have Gordon Ramsey weep into because you didn’t use all fresh ingredients. And this is not the chili you waste a perfectly good steak making. This thread is for the kind of chili you make by throwing 5 dollars of crap into a pot and screaming at it until it bends to your will. Any other type of recipe can go over to that “let’s put tequila in chili and pretend we haven’t failed as human beings” thread and contemplate the best day to commit suicide.
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Jan 31, 2024 02:43
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Leave out all the weird salts and crush up half a cup of taco chips very finely and add it in with the aromatics. I would probably leave out all the chiles and chile powders and use one of the mexican seasoning packets with annatto and msg and spice it up with el yucateco black Why are you using lean beef and adding like half a cup of canola oil
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Jan 31, 2024 02:44
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hifi posted:Why are you using lean beef and adding like half a cup of canola oil
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Jan 31, 2024 02:45
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The butcher I go to only has extra lean mince, there's almost no fat at all. The Safeway stuff has too much water, I can't seem to find a happy medium. My objective overall was to make chili without a seasoning packet or MSG tbh, hence the fish sauce et al
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Jan 31, 2024 02:47
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Back to the basics with ibiza salt
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Jan 31, 2024 02:57
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hifi posted:Back to the basics with ibiza salt Stop that!  It's what I had on hand!
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Jan 31, 2024 03:00
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Dokapon Findom posted:My objective overall was to make chili without a seasoning packet or MSG tbh, hence the fish sauce et al lol your recipe sucks
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Jan 31, 2024 03:41
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Dokapon Findom posted:The butcher I go to only has extra lean mince, there's almost no fat at all. The Safeway stuff has too much water, I can't seem to find a happy medium. Freeze whatever fat you cut from meat / chicken/ bacon and render it, then use it to sauté your aromatics, it makes a ton of difference If you have a food processor, you can also just grind your own meat I sometimes put a teaspoon of unsweetened cocoa powder in my chili Also there's nothing really wrong with msg, and I think fish sauce is fine (I use it a lot too) MadSparkle has issued a correction as of 04:03 on Jan 31, 2024 |
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Jan 31, 2024 04:00
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I wish I knew how to post pics, I made strawberry glazed crullers today and they were a thing of beauty. It was my first time making choix pastry, it was so easy, topped with freeze dried strawberries. Tasted like summer
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Jan 31, 2024 04:04
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MadSparkle posted:I wish I knew how to post pics, I made strawberry glazed crullers today and they were a thing of beauty. It was my first time making choix pastry, it was so easy, topped with freeze dried strawberries. Tasted like summer freeze dried fruit is magic in baking. powder it and mix a bunch into buttercream frosting some time
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Jan 31, 2024 04:06
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Crusty Nutsack posted:lol Pulp av... can safely disregard 
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Jan 31, 2024 04:09
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Dokapon Findom posted:Pulp av... can safely disregard kind of like the few grains of nutmeg in your chili lol
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Jan 31, 2024 04:14
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Crusty Nutsack posted:kind of like the few grains of nutmeg in your chili lol lmao
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Jan 31, 2024 04:18
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I supposed that's what I get for respecting the chemical contributions of trace ingredients You I respect, Crusty has no business posting in this or any thread I post in
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Jan 31, 2024 04:19
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The amounts of the spices and Worcestershire sauce seem low. Also Worcestershire sauce is a type of fish sauce, this is like the three types of salt
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Jan 31, 2024 04:25
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Schmeichy posted:The amounts of the spices and Worcestershire sauce seem low. Also Worcestershire sauce is a type of fish sauce, this is like the three types of salt Blooming the spices did a lot of heavy lifting. Next time I'm adding more cumin, oregano, and smoked paprika. It certainly wasn't wanting for heat, though I'd attribute that in part to the canned chipotles. Next time I'll be adding more Worcestershire and fish sauce- for the fish sauce haters, the fish smell cooks out of it and all you're left with is the underlying umami as the poster upthread noted
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Jan 31, 2024 04:31
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Dokapon Findom posted:Blooming the spices did a lot of heavy lifting. Next time I'm adding more cumin, oregano, and smoked paprika. It certainly wasn't wanting for heat, though I'd attribute that in part to the canned chipotles. Next time I'll be adding more Worcestershire and fish sauce- for the fish sauce haters, the fish smell cooks out of it and all you're left with is the underlying umami as the poster upthread noted the fish sauce isn't really the problem (it helps make meaty stews meatier), it's the fact that you have too little chile powder(s) in your chili. there's not even 2 tablespoons total, yet you have an entire can of chipotle in adobo, which will overpower everything, as you found out or better yet, get some dried anchos or something, toast, rehydrate, and blend them instead
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Jan 31, 2024 04:39
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Try adding a little bit of anise to give it some pop
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Jan 31, 2024 04:49
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Crusty Nutsack posted:freeze dried fruit is magic in baking. powder it and mix a bunch into buttercream frosting some time I was going to make a strawberry tres leches cake with it, but that also sounds phenomenal
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Jan 31, 2024 05:24
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Dokapon Findom posted:Made chili last night that I feel is a bit spicy for me, I might halve the chipotles in adobo but otherwise I am somewhat pleased with it. Do you have the balls to make my chili and see what needs improvement? ya if you can't find tallow or lard, fry off some bacon and fry the beef in that.
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Jan 31, 2024 05:35
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Eat This Glob posted:i made fried rice tonight and used a little fish sauce. poo poo smells like death, but if you can get over the initial funk when it hits a hot pan, it does add a lot of flavor imo You need some seasoning sauce for your fried rice. I've got a bottle of Golden Mountain Seasoning Sauce and it does add that restaurant flavor to homemade fried rice.
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Jan 31, 2024 05:56
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Crusty Nutsack posted:nutmeg in your chili 
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Jan 31, 2024 13:29
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the only real crime I see in that recipe is using finishing salt for general seasoning you're just throwing money away doing that
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Jan 31, 2024 13:37
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Well now I want to make some chili. I can't make it very spicy though for my roommate's sake (medical reasons, not palate ones, which sucks for her because she used to really love spicy stuff). Probably gonna make some simple cream of zucchini soup this weekend instead. (Zucchini, onions, garlic, broth, sour cream. Easy+peasy). I've been craving it, and it'll be nice and mellow for her when she (hopefully) comes home from the hospital in the next day or two.
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Jan 31, 2024 15:20
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[Cooking] just use MSG you racist
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Jan 31, 2024 16:01
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I love making chili but yeah those amounts esp for chili powder seem very low. My rule of thumb is 3 Tbsp Chili powder to 1 Tbsp Cumin per lb of beef\pork I'm doing. That's not including any hotter chili's for heat. After that my usual dry spices are: 1Tbsp Oregano 1tsp garlic powder 1tsp onion powder 1tsp turmeric 1tsp cocoa powder 1tsp salt and pepper some form of msg, either 1Tbsp worcestshire or just 1/2 tsp msg. Fish sauce costs a lot more than just powdered msg and you'll never taste it so skip it imo. if I'm making it for me and I'll add another tsp of serrano powder, but everyone else in the house are wimps so I never do lol I usually have some masa in the house, so I throw a 1/4 cup of that in at the end to thicken it up. That's really all you need spice wise from a chili. As for the base of the chili itself, I typically start with a large onion, 2 or 3 carrots shredded up, a big can of crushed tomatos ,1 lb of meat and 3-4 cups pinto beans that I cook up in the slow cooker. I make huge batches so I can freeze it for a few more meals.
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Jan 31, 2024 22:26
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Crusty Nutsack posted:kind of like the few grains of nutmeg in your chili lol grains might be the unit of weight and not a few literal grains
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Jan 31, 2024 22:27
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I keep a 12-gauge whisk for stews and a 20-gauge for sauces
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Jan 31, 2024 23:26
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I made the chili and it was dope
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Feb 1, 2024 05:00
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The Voice of Labor posted:what do you all like in your trail mix? dried mulberries are one of the most pro moves imo
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Feb 1, 2024 06:11
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will be quitting food
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Feb 1, 2024 06:37
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disagree
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Feb 1, 2024 07:01
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thotsky posted:[Cooking] just use MSG you racist
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Feb 1, 2024 19:27
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i say swears online posted:no clue, i eat muesli dry or with immediate milk like it's cereal. i've never done it the 'right' way i buy rolled oats in bulk and eat them like cereal with milk and brown sugar. might add currants, raisins, fresh fruit, or some cinnamon.
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Feb 2, 2024 03:27
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what's cooking for super bowl? I can't decide beyond s'mores for dessert
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Feb 7, 2024 23:47
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tried my hand at pita bread, very pleased with how it came out.  Just crushed a banging sandwich (?) on one, most excellent.
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Feb 7, 2024 23:54
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I'm not hosting but if I was I'd do something constructable... Tater tot bar maybe
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Feb 7, 2024 23:54
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Maybe some spaghetti and sportsballs? 
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Feb 8, 2024 00:03
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I'm thinking wings. Half in my house sauce (equal parts oyster sauce, sriracha, and something sweet), the other half done crispy with corn starch and then heavily seasoned.
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Feb 8, 2024 00:09
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