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Oh man. It's so great to see all you guys again. I've got a thing I'm working on and when I get a decent camera I'll show you guys. I can't wait. e: for content Jose posted:What beer do people recommend? I used guinness last time because its what I normally use in beef stew and really like it but I'm open to suggestion barbudo fucked around with this message at 04:14 on Dec 2, 2011 |
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Dec 2, 2011 04:12
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| # ¿ May 4, 2024 01:33 |
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Humboldt squid posted:When I use dry chillies, I cut them into strips with a pair of scissors, then rehydrate them in a deep walled vessel. Then I hit them with immersion blender to make a pepper smoothie. That's really the best way to go about it, I think.
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Dec 2, 2011 18:14
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for new year's eve dinner tonight i'm making my usual chili, a recipe that has been kicking back and forth between me and a friend, getting better every time. usually we use chorizo and flank steak, with fresh tomatoes (peeled and de-seeded), garlic, onion, and bell peppers, simmered with a pint of English porter, adobo peppers, a homemade dry chili powder, and a blend of as many fresh hot peppers as our local Mexican grocer has in stock (this blend usually ends up a beautiful bright-green liquid - take one deep sniff of this stuff and your whole upper respiratory system will empty its contents). Anyway my dilemma now is that I want to move away from the flank steak, but I only have about 8 hours to get it done, so I need to get moving. what kind of meat would you guys recommend? How do I incorporate it?
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Dec 31, 2011 17:33
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I just cut the flank steak really really fine this time because I couldn't get chuck from my mexican butcher - they have mostly pork - and didn't have time to go to the megamart. It fell apart pretty nicely.
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Jan 1, 2012 19:36
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If you have archives the last chili thread had some good ones. Let me know if you don't and I'll dig them up for you.
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Jan 5, 2012 02:51
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The issue with that, in my opinion, is that the "sauce" derives liquid both from peppers, any other sauces or vegetables you might add, as well as juices from the meat. But it sounds interested.
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Jan 10, 2012 00:32
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I add onion, garlic, bell pepper, and tomato. I should have mentioned that. Still , I think the meat confers an essential liquid. Let me know how your idea goes, though, because that sounds awesome and I've been wrong before.
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Jan 10, 2012 02:09
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Yes and yes.
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Jan 11, 2012 22:20
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well, you could try reading the thread... really, though, chili is simple but there are a ton of different ways you can go about making it, I don't think anyone in this thread could reasonably give you an absolutely perfect recipe, nor do I think anyone has made the same pot of chili twice.
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Jan 26, 2012 04:32
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As a general rule, the finer you dice your peppers the less you will perceive their taste and the more you will just get heat from them. I personally purée mine. But I would recommend using a larger variety than just one or two, so the taste of any individual type of pepper shouldn't be important- look at that beautiful photo a few posts up for reference. barbudo fucked around with this message at 15:31 on Jan 27, 2012 |
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Jan 27, 2012 15:29
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The Lord Bude posted:I like to use freshly brewed plunger coffee in my chilli, instead of beer. Chorizo is great and will go well with anything. If I'm using steak (I have never done pork+chorizo) I will use a 1.5/1 proportion of chorizo to steak. But be warned, if it's fresh (don't bother with it if it's dried or pre-cooked) it's going to give you a lot of liquid. There may not be anything to deglaze using beer/coffee, but that's not necessarily a bad thing. You can and should still add another liquid.
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Feb 9, 2012 21:08
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loving chili snobs.
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May 4, 2012 03:32
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I mean, if you just go beyond spice packets, that step alone makes ground beef and bean chili really palatable and awesome in its own way.
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May 4, 2012 03:58
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| # ¿ May 4, 2024 01:33 |
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paraquat posted:It tells you that, whatever I do, my food is de-li-cious! :-D
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May 6, 2012 20:27
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