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I did some baby chili. You should too, unless you're a horrible negligent monster. Make some unsalted beef stock before you begin. This takes a while so you might want to do it a day prior to the actual cooking. Brown bones lightly in oven, boil in water for several hours.  The stuff: Chuck roast Pork ribs Bell peppers Garlic Onions Carrots Beef stock Tomato paste Beer (non-alcoholic) Ground cumin Paprika powder Oregano  We wont be browning any meat, but we can develop a little bit of flavor by heating cumin and paprika in oil.  Sweat (whitout browning) the carrots, onions and garlic.  Charr, peel and chop peppers  Add stock, beer, tomato paste, oregano, peppers and cubed meat. Stir to combine.  Simmer for several hours, until everything falls apart by the touch of a spoon. Chill rapidly on wintery balcony or in ice water bath. Skim some of the dangerous animal fat that coagulates on top. Add healthy fat to compensate.  Purée, add rice and corn, purée some more. Freeze portion sized blobs for later use.  Plate.  Acquire a small baby (approx. 15lb / 7kg). Depending on your method this can be the most interesting part of the whole endeavor. There are some great tutorials online if you wish to learn more.  Serve via small spoon. Repeat until chili is everywhere. Then serve dessert. When dessert is everywhere, the baby is no longer hungry.
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Feb 13, 2012 20:44
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| # ¿ May 4, 2024 22:21 |
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feelz good man posted:Why aren't you browning the beef after spending so much time browning the bones to make a nice stock? It seems like a huge waste. Moderation, my friend. I can't feed the kid a pot full of seared meat, but I compensate and get him used to the flavour by having some browned bones in the stock. Also, hyperbole. It's not 'dangerous', but if the ratio of unsaturated fat is a little higher then all the better. MasterFugu posted:there's a jar of salsa in the bg yet no mention of it in the recipe. how is this chili if there're no peppers in there? That's tomato paste. And those are peppers. Sweet, mild, bell peppers. I'll post my grown up chili (made parallel) if I find the time. Pookah posted:Well I think it's a great addition to the thread Thank you!
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Feb 13, 2012 21:47
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GrAviTy84 posted: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. That's actually what I did. Maybe it's not called skimming, but I scraped some off the top after cooling it for a few hours on the balcony.
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Feb 13, 2012 21:52
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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. Edit: This joke was apparently hard to comprehend. I'm very sorry about that. What I meant to say was: small children has a hard time digesting the crust of fried food. When your kid has a hard time digesting something, your life will by proxy be quite miserable too. Therefor I introduce this element very slowly into his diet. Pre-Cambrian Syndrome fucked around with this message at 23:49 on Feb 13, 2012 |
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Feb 13, 2012 22:39
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mindphlux posted:I think they were saying you should brown your chili meat, not fry it? Ok then. Point is, when you heat the surface of meat (or other ingredients) to the point where brown color develops, it becomes hard to digest. You might not think of it, what with your full grown digestive tract and whatnot, but to a baby browned meat in quantity would feel like digesting charcoal. You should under no circumstances put actual charcoal in your chili.
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Feb 14, 2012 08:23
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Now that the kids are fed I thought I'd cook something up for the grown-ups table. This one has a bit of a sting, and takes somewhere around 8-10 hours to reach the desired flavour and consistency. I started too late in the afternoon and had to let it rest for a few hours while I slept, and finished it with an extra couple of hours of simmering in the morning.  Ingredients: Chuck roast Ribs (Spanish) Chorizo, Peppers Garlic Tomato paste Stock Porter beer Ground cumin (not pictured) white wine (not pictured) Dark chocolate (not pictured)  Cube, season and brown meat in batches. Start with the chorizo, to render some delicious fat for the other meat to absorb. Meanwhile, soak the dried peppers in wine. After the last batch, lower the heat (or take it off the burner if you're using cast iron) and add ground cumin to the pan. Stir to prevent burning. When it smells amazing, add some water to the pan and whisk around a bit. Add the liquid to a large pot. Chop peppers and garlic, and add to the pot together with the browned meat and a blob of tomato paste. Add the wine while you're at it.  Simmer on low heat with a lid on, or partially on. Somewhere around the 6 hour, add chocolate to taste. Keep simmering. At the last of the above pictures there's still some 3 hours of simmering ahead.  Plate with beans(they're controversial!), some red onion and some green stuff. Eat with rice, bread or whatever floats your boat. Also, keep a drink on hand.
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Feb 15, 2012 20:32
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wormil posted:One thing I found interesting and I'm wondering if there is a legitimate reason for it... they were all careful to not brown their meat but all that grey meat looked gross. Maybe they where cooking for very small children. Personally I've found that fresh tomatos aren't worth it. At least not this far north in the middle of the winter. Some nice tomato paste is perfectly sufficient if you don't want much tomato flavour. I mainly add it for color. But there's no excuse not to use fresh peppers if they're available.
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Feb 17, 2012 07:23
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| # ¿ May 4, 2024 22:21 |
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Great! Now I can add tasty hotness without straying away from cock!
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Nov 9, 2012 14:01
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