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Jose posted:If you're getting such a massive amount of oil on top of your chili you could always just spoon some of it off I made some with chuck, pork ribs, pork belly & paprika sausages. There was about two cups of oil on top i just picked off with a ladle.
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Jan 15, 2012 04:05
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| # ¿ May 7, 2024 03:50 |
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Casa Iberica in johnson st melbourne is great if you're in melbourne. http://casaibericadeli.com.au/
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Feb 2, 2012 07:50
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Grand Fromage posted:I'm seeing lots of beef, how do you guys feel about pork and a pork stock? Beef anything is hella expensive over here, pork is much more reasonable. You're in korea if i recall? Even chuck, shin or oxtail? You want the cheapest connective tissue riddled pieces, not fillet or galbi. Or just use pork or a mix.
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May 7, 2012 12:09
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Aramoro posted:I find it somehow amazing that you think you are right and people who are bothered enough by chilli to set up a chilli appreciation society are wrong. Is it just an ego thing or are you just a moron? I can't decide. Especially an INTERNATIONAL society.
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Sep 15, 2012 13:46
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IndieRockLance posted:Anybody use offal cuts of meat for chili often? Which ones? The cheapness is enticing. Oxtails and cheeks. Not really offal but cheap cuts with serious flavour.
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Oct 13, 2012 12:12
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What is Calpis Juice?
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Nov 20, 2013 08:30
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| # ¿ May 7, 2024 03:50 |
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OK thanks, I know what Calpis/Calpico is just wouldn't have thought to cook with it or to call it juice.
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Nov 24, 2013 06:11
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