when it comes to beer for your chile, there are two options: or  in terms of hard liquor there's nothing wrong with any decent tequila or even a dark rum
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Dec 2, 2011 15:28
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| # ¿ May 6, 2024 15:20 |
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I got 4lb of chuck for 1.99/lb that's way way way more marbled than it has any right to be so tomorrow is loving chili time. i got some andouille and chorizo too which I'm thinking I'll grill , slice, and toss in. I picked up a case of taddy porter so i'll use some of that too and make it hot enough to melt your dick off because spice owns and ghost peppers rule and have amazing fruity smoky flavor. beyond ghost peppers those moruga scorpions and poo poo are where things get disgusting and bitter and are pepper sperg/e-peen youtuber territory as far as i'm concerned
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Feb 28, 2015 23:36
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chili is in the oven right now @ 275, hopefully that's not too hot. consistency is just a little above where i want it so i'll pop the lid off 2 hours in . made chili paste with 4 dried guajillo, 4 ancho, a handful of arboles, 2 bhut jolokia, and a whole can of 11oz chipotles because i loving love chipotles. plus 4 heaping tbsp of my chili powder bloomed with a shitload of onion and garlic and 1 tbsp of spanish hot smoked paprika (i bring back like 500g every time i'm in málaga lol). meats are 2lb well marbled chuck, 1lb linguica, 1lb andouille, 1.5lb chorizo. dumped in a newcastle brown and a bunch of beef stock with some msg and fish sauce. sample taste when i put it in the oven was loving great
wheez the roux fucked around with this message at 05:52 on Mar 3, 2015 |
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Mar 3, 2015 05:25
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