|
Doh004 posted:Gravity, was it you who posted a big thread/post on the different types of chiles and their uses out there? Or am I mistaken? Anyone know? I know grav has posted about them, dino. too. What info do you need? If it's Mexican or annuums I'm clueless, they never do well for me, so I haven't bothered with getting many. But I have a bit of knowledge on South American, Caribbean, Indian and Asian types (mainly chinense and baccatum though) But if it's annuums and Mexican, I think you're right and grav has posted about them in detail before, and probably mentioned them recently in the herb/garden thread too. Fo3 fucked around with this message at 18:00 on Jul 3, 2013 |
#
?
Jul 3, 2013 17:53
|
|
|
|
| # ? May 23, 2024 15:08 |
|
|
Fo3 posted:Know what? I was just curious as I'm looking into making some chili con carne. The Blumenthal video that was posted recently looked loving awesome. While I don't need to replicate his recipe precisely because holy amount of steps, I'd like a good idea of what chiles I should try to find/buy online.
|
|
#
?
Jul 3, 2013 17:57
|
|
|
There's three sub species mainly used for culinary purposes. Annuum (from central Mexico but spread by the Portuguese to Europe, West India, lower africa, and asia). Baccatum which pretty much stayed in South America. Also Chinense (from the Yucatan peninsula where habaneros are from), to the Caribbean islands and even spread to West Africa by the slave trade, and to India by the British. There's also the sub species of Frutescens and Pubescens, plus a bunch of wild sub species. If you want to look at a source like thechileman.org, they list 3773 different chilli varieties. If you are only interested in culinary types, good online seed stores sell about 200 types at least. Like https://www.pepperseeds.eu If you want to buy from a supermarket or whatever, lucky if you have the choice of three different types fresh, and 4 others in canned or dried form. If you don't want to grow any, but want to try heaps, best bet is to find and join a local general growers forum, or specialist chilli growing forum and buy heaps of fresh or dried pods in your mid/late summer season, as the home enthusiast or small time grower has a lot more variety than the supermarket or big time grower. Edit: This guy http://www.oldbarnnursery.com/store/index.php/podsdried sells a lot of varieties in the USA, as he and his family were into it as much as I was at one time. If you buy from there, tell him fo3 sent you, I was known as fo3oz in his forum. Also, I can't go without mentioning Jeff's dried peppers. http://driedhotpeppers.com/ The site probably renders shite, but these guys are in the middle of nowhere, I took a couple of years getting to know them and they are genuine hard working people and would trust them with my life. Fo3 fucked around with this message at 18:44 on Jul 3, 2013 |
|
#
?
Jul 3, 2013 18:13
|
|
|
was it this thing? http://www.foodsubs.com/Chiledry.html
|
|
#
?
Jul 3, 2013 18:45
|
|
|
if you want some type of primer on chillies (or any spice), Gernot Katzer has a page on it too. http://gernot-katzers-spice-pages.com/engl/Caps_fru.html#chili-general
|
|
#
?
Jul 3, 2013 18:52
|
|
|
There is a Heston chili recipe that involves carrots. And almost no chiles.
|
|
#
?
Jul 3, 2013 18:53
|
|
|
I like the one where he used mince meat (ground beef), and also lit wood on fire around the bowl before serving for that smoky flavour...
|
|
#
?
Jul 3, 2013 18:58
|
|
|
Heston didn't even make his own chili powder, he just blended some ground chiles! My biggest irritation is that he went to DC to taste chili. Texas is the true chili Mecca. 
|
|
#
?
Jul 3, 2013 19:01
|
|
|
Hatch NM I think.  Meaning chillies, chilli pepper, or hot peppers, pods; not 'chili' the dish cooked. Fo3 fucked around with this message at 19:05 on Jul 3, 2013 |
|
#
?
Jul 3, 2013 19:02
|
|
|
Hatch chiles are kind of like Jamaica Blue Mountain coffee these days. They have the history of being fantastic but huge popularity and increased demand and just made them meh.
|
|
#
?
Jul 3, 2013 19:03
|
|
|
Thanks for the info guys, much appreciated. And yes, Gravity, that was what I was thinking. Now I really want chili.
|
|
#
?
Jul 3, 2013 19:06
|
|
|
GrAviTy84 posted:Hatch chiles are kind of like Jamaica Blue Mountain coffee these days. They have the history of being fantastic but huge popularity and increased demand and just made them meh.
|
|
#
?
Jul 3, 2013 19:09
|
|
|
Doh004 posted:I was just curious as I'm looking into making some chili con carne. The Blumenthal video that was posted recently looked loving awesome. While I don't need to replicate his recipe precisely because holy amount of steps, I'd like a good idea of what chiles I should try to find/buy online. Go. To. Queens. There are huge Mexican and Indian stores in Jackson Heights, which all sell them hella cheap. You have no excuse to order online. >.<
|
|
#
?
Jul 4, 2013 06:10
|
|
|
dino. posted:Go. To. Queens. There are huge Mexican and Indian stores in Jackson Heights, which all sell them hella cheap. You have no excuse to order online. >.< Yes sir 
|
|
#
?
Jul 4, 2013 06:38
|
|
|
I made a risotto.  I actually really like the dish, and I think I understand it pretty well now. I need some more practice with it, but I'm quite happy with the results. I'm just happy to have made a decent, if simple, dish I'd like to thank garlic and parmesan cheese for being loving delicious and Gordon Ramsay for inspiring me to not loving undercook the rice 
|
|
#
?
Jul 4, 2013 09:12
|
|
|
(Reposting from a different forum so this might seem a little longwinded for a chat, but I'm not sure it belongs in it's own thread. Apologies, and thanks for the help!) So because the grilling season is well upon us and because my neighborhood's big garbage takeaway is swiftly approaching, I'm looking at the two rusty old grills on my back porch in a continuing effort to reclaim parts of my house and kitchen as actually usable space. Specifically, I want to know what I'm supposed to look for to indicate whether a grill is worth the time and effort to try to reclaim or whether it's junk to be thrown out. The first one, the most likely to go since it's been exposed to the weather for years on end is my dad's propane grill. I've been informed that it's been a difficult piece of machinery since we first got it, and the years have not been kind to it, as even covered the grates are covered in rust and a patina of discoloration. The starter sounds like it's trying to spark something (I unfortunately don't have any propane to test whether or not it will successfully fire), but I haven't looked much at the connections and in the actual guts of the burners yet because I don't really know what I'm looking for and the lighting was pretty poor. The second grill is much more hopeful, as it's a simple charcoal grill that's been covered with a tarp, and while it needs a thorough cleaning (I've seen a few insects run under the tarp over the years and when I opened the lid I saw a pretty big, abandoned hornet's nest smack dab on the grate) and the grates are rusted up to different degrees, the bottom looks pretty solidly intact and, well, there aren't exactly a lot of working parts that are available to screw up. So, if I want to try to resurrect one (or possibly both!) of these grills, what should I be looking for? I can get some pictures with my tablet once there's better lighting if necessary.
|
|
#
?
Jul 4, 2013 10:50
|
|
|
Chef De Cuisinart posted:Heston didn't even make his own chili powder, he just blended some ground chiles! My biggest irritation is that he went to DC to taste chili. Texas is the true chili Mecca. How else would you make Chilli powder other than blending ground chillies? Heston's Chilli Powder was 2-3 dried devil's penis chillies 2-3 dried bird's-eye chillies 1 tsp Somalian extra hot chilli powder 10g sweet smoked paprika 10g Durango ground chilli powder 10g El Rey ground chilli powder 10g Madera ground chilli powder 20g Pecos Red ground chilli powder 20g Rio Tejas ground chilli powder I like the fact the International Chilli Society rules say a chilli can contain literally anything except beans and pasta. You can make it out of battery acid and rubber tyres as long as there's no beans in there. If that's the Mecca of chilli then it's a loving stupid Mecca. All the winners of the International (?) Chilli cookoffs just throw commercial chilli blends, albeit a lot of them, in with some commercial stock, tinned tomatoes and there you go. Is that the pinnacle of chilli cooking? Aramoro fucked around with this message at 13:50 on Jul 4, 2013 |
|
#
?
Jul 4, 2013 13:30
|
|
|
Aramoro posted:I like the fact the International Chilli Society rules say a chilli can contain literally anything except beans and pasta. You can make it out of battery acid and rubber tyres as long as there's no beans in there. If that's the Mecca of chilli then it's a loving stupid Mecca. All the winners of the International (?) Chilli cookoffs just throw commercial chilli blends, albeit a lot of them, in with some commercial stock, tinned tomatoes and there you go. Is that the pinnacle of chilli cooking? It is if your definition of chili is so incredibly narrow that you can hit it straight in the numbers with a commercial blend every time.
|
|
#
?
Jul 4, 2013 16:49
|
|
|
Im in Paris, Im hungry. Help.
|
|
#
?
Jul 4, 2013 17:22
|
|
|
Restaurant Chartier 7 Rue du Faubourg Montmartre 75009 PARIS http://www.restaurant-chartier.com Open until 10pm without reservation. Fantastic bistro food. You're welcome.
|
|
#
?
Jul 4, 2013 18:15
|
|
|
BlueGrot posted:Im in Paris, Im hungry. Help. 120 euro prix fixe: Table du Nomicos in 11th is sick and you can get a table pretty much any time. 60 euro before drinks: Chez L'Ami Jean for one of the best, best, best restaurants you'll ever go to. Get rice pudding for dessert. Will be full - try for lunch. 45 euro b4 drinks: Septime is dope but probably hard to impossible to get a table (along with Frenchie). Vivant you probably can get a table and it is also gr8. Slightly cheaper: Au Passage for one of the weirder restaurants (haven't been in Paris for a year+ so maybe it is different). cheap: Ramen street Rue Saint-Anne is cool, best is probably Naritake ramen. L'as du falafel for the falafel. I miss all of these restos a lot but I miss Chez L'ami Jean the most........
|
|
#
?
Jul 4, 2013 18:19
|
|
|
Best falafel I ever had was in Paris: http://www.yelp.com/biz/l-as-du-fallafel-paris
|
|
#
?
Jul 4, 2013 19:36
|
|
|
BlueGrot posted:Im in Paris, Im hungry. Help. http://www.l-europeen.com/ Always goes here - always sits at the sidewalk, always gets the européen platter.. Do this! Do this alone - smoke galoises, drink alsacian wine, flirt shamelessly with french women and enjoy life!
|
|
#
?
Jul 4, 2013 19:56
|
|
|
Your advice was late so I ate sinful mounts of foie gras and rack of lamb. Will follow advice tomorrow.
|
|
#
?
Jul 4, 2013 20:47
|
|
|
BlueGrot posted:Im in Paris, Im hungry. Help.  Happy 4th of July
|
|
#
?
Jul 4, 2013 21:28
|
|
|
SubG posted:
Sittin on my deck eating watermelon and drinkin iced tea. Tonight is bonfires and moonshine. Hell yeah.
|
|
#
?
Jul 4, 2013 21:43
|
|
|
SubG posted:Get some bratwurst and sauerkraut. Oh wait that's German food and you're not eating it in Paris because of America. America America wooo go America. You mean Russia.
|
|
#
?
Jul 4, 2013 22:05
|
|
|
When I was there we ate very well at Restaurant Wadja and Caffe Jadis. I liked them so much I noted the names.
|
|
#
?
Jul 4, 2013 22:43
|
|
|
BlueGrot posted:You mean Russia. What I mean to say is I can't hear you I'm too busy rocking the gently caress out to America. 
|
|
#
?
Jul 4, 2013 22:59
|
|
|
No Wave posted:Budget? Reservations can make life complicated in Paris.
|
|
#
?
Jul 4, 2013 23:14
|
|
|
I celebrated 4th of July by cooking chili and cornbread for friends, playing boardgames and drinking too much wine for a weekday. Happy Amuricaday, folks.
|
|
#
?
Jul 5, 2013 00:04
|
|
|
We had hot dogs. I had the abomination of "veggie dogs" in Sara Lee buns. And it's free at the local on-base movie theatre today for everybody, so we're gonna go catch some movies shortly since nobody can really do any fireworks without burning the whole city down.
|
|
#
?
Jul 5, 2013 01:43
|
|
|
I have drunk my weight in bourbon and I am alone in my house singing along to Phil Collins youtubes. murca
|
|
#
?
Jul 5, 2013 03:11
|
|
|
I burged pretty hard tonight even though it was a turkey burger. 'Murica-kinda. Too bad the fireworks are too low for us to see from the driveway.
|
|
#
?
Jul 5, 2013 05:41
|
|
|
Wedding went fine and we watched fireworks from a restaurant on Maui. Sadly we have not done any goon-recommended things yet, because they're all on Oahu and we're not flying there until tomorrow afternoon. We went snorkeling today and I saw a turtle!! And then we went jetskiing and got terrible sunburns. Now we are stuck in horrible fireworks traffic in Lahaina.
|
|
#
?
Jul 5, 2013 08:46
|
|
|
Congrats! Fluffy Bunnies posted:We had hot dogs. I had the abomination of "veggie dogs" in Sara Lee buns. We had grilled chicken-on-a-stick, watermelon, and wifey made good zucchini-parm crisps in the oven that even the kids ate. Simple as hell. I cut the zucs on the mandoline, she rubbed 'em with olive oil and breaded with panko, parm, salt, and pepper. 450 oven for a half hour I think. We ate two half-sheets of the fuckers. Nice light summer dinner then saw a bunch of "wee-booms" as the kids call 'em.
|
|
#
?
Jul 5, 2013 12:41
|
|
|
pr0k posted:Congrats! Masochism, pure and simple. They tasted like salty little assholes wrapped in hatred. The bun was pure sadness. Together, those veggie dogs represented all the trials and tribulations people face when trying to reach their American Dream  .Did you grill the watermelon? Because you totally should have. Hawkgirl posted:Wedding went fine and we watched fireworks from a restaurant on Maui. Sadly we have not done any goon-recommended things yet, because they're all on Oahu and we're not flying there until tomorrow afternoon. Aww, congratulations dude. I hope you enjoyed sleeping in that traffic because you probably did knowing Hawaii. But sea turtles are awesome and so is snorkeling.
|
|
#
?
Jul 5, 2013 13:32
|
|
|
My dad attempted to smoke pork back ribs. They smelled like a house fire. I'm sure something got hosed up, but I'm not sure what. Could it be because the heat was too high?
|
|
#
?
Jul 5, 2013 14:08
|
|
|
I've never eaten a veggie hotdog, but the non-meat-eating GF claims that she loves them. Guess I'll have to try one sometime? Since I'm a dirty terrorist sympathizer, I made grilled kofta yesterday for the 4th:  That's what was leftover after I ate; I keep forgetting that I'm the only meat eater in the house. Lebanese style, so I probably should have made them cigar shaped, but I love roasting chunks of onion between meat. I ate this with pita bread, fresh made creamy tahini-garlic sauce, sliced tomatoes, and spicy pickles... and some (store bought) red skin potato salad.  EDIT: Oh yeah, murica.
|
|
#
?
Jul 5, 2013 14:44
|
|
|
|
| # ? May 23, 2024 15:08 |
|
|
I'll be back in NYC, staying in downtown Manhattan, in the middle of next month (August). Any places I should go check out/eat? Let me know if I still have time to make reservations at some of the really good ones. If any of you goons work in Manhattan let me know and I'd love to be a customer.
|
|
#
?
Jul 5, 2013 14:50
|
|