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Edit: ^^^^ it's for a babby, dude.  saigon_15 posted:I did some baby chili. You should too, unless you're a horrible negligent monster. Echoing the "you should have browned the meat" and the "don't use jar salsa" comments. If you want a better way to take the animal fat out: chill the chili. It will all solidify on the surface. If you're going through the trouble of removing it, I don't know why you would add some back. The only reason you would want fat in there is for mouthfeel and richness, but this is babby food and you're pureeing it anyway. Just remove the fat, there will be plenty residual for health purposes.
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Feb 13, 2012 21:32
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saigon_15 posted:Because then I'd have to listen to him whimper like a sick dog while all of his 12 inches of intestines tried to process charcoal. You're browning things wrong.
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Feb 13, 2012 22:41
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wormil posted:This is a good idea. I've only found them by the bag but I guess it won't hurt to experiment. I just wanted to avoid accidentally buying a bunch of similar, very spicy, chilies. I already have a big bag of arbols. May I present: http://www.foodsubs.com/Chiledry.html This is a great resource that tells you some of the flavors to expect as well as the heat level from various dried peppers. Usually when I make a chili I like to have an array of peppers. A few fresh green mild type (Anaheim, Hatch, Fresh Ancho), a few red or orange fresh hot type (Habanero, Fresno, Thai Bird, Ripe Jalepeno), a few jalapenos or serranos that I roast on a burner (usually veined and seeded, but I'll reserve the veins for adding heat later if necessary), a good quantity of dry mild type (Guajillo, California, Dried Ancho, Mulato), and a few dry hot type to taste (Arbol, Japones, Pequin).
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Feb 22, 2012 10:30
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Mr. Vile posted:I've never really been much of a chef, although I do quite enjoy cooking. Since I started trying my hand at it seriously chilli has become my go-to dish, not least because of the fantastic recipes posted in this forum. Trouble is, living in England makes it borderline impossible to get any kind of decent spices (You wouldn't believe my surprise and delight when I actually found a packet of chipotles in the supermarket!). Some of those need a steady temperature above 75 or so to germinate, namely the habs. Some people get heating pads or hot lamps. Just a thought.
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Mar 1, 2012 11:12
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Jonny 290 posted:My turkey chili gets destroyed by anybody who tries it, but I do throw in almost a pound of pork chorizo, the fat and flavor of which helps out the ground turkey a lot. If you're going to add pork anyway for fat and flavor why don't you just use pork and stop with the ground cardboard?
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May 1, 2012 17:51
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Curry is just a dish with a blend of spices. There are many curries. Chili is a subset of curry. Curry is not necessarily chili. There are curries with legumes. There are curries without. The "ideal" curry is comprised of meat chunks braised in ground up dried chilies with some other spices such as cumin, pepper, bay. Chili is not a tomato based meat dish. It is a chile based meat dish. Hence the name, "chili". Chili is short for chili con carne. Chilies with meat. The "ideal" chili is just that. Chili sauce. Meat. GrAviTy84 fucked around with this message at 11:42 on May 5, 2012 |
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May 5, 2012 11:35
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Grand Fromage posted:What kind of flavor profile do those chiles have? I'd have to hunt down a substitute. I have a giant bag of dried generic hot red peppers at the moment. Posted earlier in the thread, will repost. This resource is invaluable for people wanting to know about dried peppers: http://www.foodsubs.com/Chiledry.html
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May 8, 2012 19:34
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The SARS Volta posted:The 1/4 tsp. turmeric really brings out the, uh Kenyan Islamicness that is definitely not born in America  edit: in all seriousness, that's not the worst midwest chili. at least it doesn't have cinnamon and other skyline chili poo poo. GrAviTy84 fucked around with this message at 18:51 on Sep 21, 2012 |
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Sep 21, 2012 18:42
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Admiral Snuggles posted:Are you really criticizing the criticism of my criticism? Um, this is a discussion forum not a recipe gloryhole. Please do not be mad that there is discussion.
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Oct 26, 2012 22:01
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Goodbye goons with spoons I tried. 
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signalnoise posted:Hell yes I have always wanted a use for sambal oelek what? how does one not have a purpose for sambal oelek? it is literally chile in paste form. use it to make things spicy.
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Nov 8, 2012 21:40
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Think of it like coarse sriracha without garlic and sugar. Surely goons can find this useful since they pretty much put sriracha in everything.
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Nov 8, 2012 22:28
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Someone should probably start a "Chili": An original film inspired by a true story thread so this stops happening.
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Nov 27, 2012 02:35
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Anyone duck chili yet? Some stewing duck thighs would own.
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Dec 6, 2012 22:24
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