|
I'm still going to enter, despite now knowing I can't win. A perfect ICSA entry, well done Ponzi.
|
#
?
Sep 21, 2017 23:18
|
|
|
|
| # ? May 3, 2024 07:01 |
|
|
Liquid Communism posted:Congratulations, Ponzi!
|
|
#
?
Sep 21, 2017 23:21
|
|
|
Ingredients purchased. Cooking this weekend. It snowed today so it's a good time to do this. As a hint, a lot of my family is from rural northern Arizona, so there will be some regional variation to this chili. It's goooooood...... Mr. Wiggles fucked around with this message at 04:48 on Sep 22, 2017 |
|
#
?
Sep 22, 2017 04:42
|
|
|
Guys and gals, I am actually interested in the ultimate chilli, and await the various genuine entries so I can compare. My own recipe is not complete, so I can't submit one, but my idea is: How would a resident of San Antonio make chilli before the age of processed/canned/frozen/globally transported ingredients?
|
|
#
?
Sep 22, 2017 06:46
|
|
|
Ponzi posted:Guys and gals, I am actually interested in the ultimate chilli, and await the various genuine entries so I can compare. Grab a nearby cow, take it's legs off, stew in hot peppers. Wait poo poo that's chilli
|
|
#
?
Sep 22, 2017 14:18
|
|
|
nvm
boar guy fucked around with this message at 18:56 on Sep 22, 2017 |
|
#
?
Sep 22, 2017 18:49
|
|
|
sorry, doublepost 
|
|
#
?
Sep 22, 2017 18:56
|
|
|
Of course I would find this thread the day I actually made chili, so I couldn't take any pictures!  Oh well, it's all for the best; I know this batch of chili won't be my best. Guess I'll just have to make more chili before the deadline is up...
|
|
#
?
Sep 25, 2017 19:59
|
|
|
I made some chili today! I have to do some other stuff before I write up my post and submit it, so for now here is a teaser picture! Full post comes later.
|
|
#
?
Sep 25, 2017 21:27
|
|
|
Well at least on the upside there is nowhere to go but up in terms of the entries.
|
|
#
?
Sep 25, 2017 21:41
|
|
|
Just kidding, literally none of that made it into the chili. Please give me props for spending $2 on that fake sausage just so I could jokingly post a picture of it to fake everyone out. Here is my entry.
|
|
#
?
Sep 25, 2017 22:13
|
|
|
It is 90 bazillion degrees outside in Northern Michigan, but come cooler weather at the end of this week I will be be entering this contest.
|
|
#
?
Sep 25, 2017 22:36
|
|
|
Soy chorizo is a hate crime against the fine people of Mexico.
|
|
#
?
Sep 25, 2017 23:07
|
|
|
Soy chorizo. No eres chorizo...eres caca
|
|
#
?
Sep 25, 2017 23:46
|
|
|
For some reason amazon didn't have multiple tins of chipotles in adobo like it normally did so i bought a 2.8kg tin instead
|
|
#
?
Sep 26, 2017 09:03
|
|
|
Jose posted:For some reason amazon didn't have multiple tins of chipotles in adobo like it normally did so i bought a 2.8kg tin instead That's a lot of chipotle in adobo. I'd recommend freezing it and grating it over everything you cook for an addition of smoky, spicy flavor to literally everything. It's terrific, believe me. It's the best. Everyone says it's the best method.
|
|
#
?
Sep 26, 2017 12:10
|
|
|
Jose posted:For some reason amazon didn't have multiple tins of chipotles in adobo like it normally did so i bought a 2.8kg tin instead It's also an ingredient in bacon jam.
|
|
#
?
Sep 26, 2017 17:09
|
|
|
The Midniter posted:That's a lot of chipotle in adobo. I'd recommend freezing it and grating it over everything you cook for an addition of smoky, spicy flavor to literally everything. It's terrific, believe me. It's the best. Everyone says it's the best method. yeah thats what i planned to do. it was twice the price (£9ish) to a 200g tin
|
|
#
?
Sep 26, 2017 17:13
|
|
|
Chipotle peppers really are the best. They also last loving forever after you open them. I'm not even sure they can go bad.
|
|
#
?
Sep 26, 2017 17:37
|
|
|
The Midniter posted:That's a lot of chipotle in adobo. I'd recommend freezing it and grating it over everything you cook for an addition of smoky, spicy flavor to literally everything. It's terrific, believe me. It's the best. Everyone says it's the best method. I can't not read this in a Donald Trump voice.
|
|
#
?
Sep 26, 2017 18:05
|
|
|
Seriously, the best. I get a big can and blend them until completely smooth, with a little salt and thinning them out as needed with a little cider vinegar and water, then put in a standard squeeze bottle. So easy to add to so many things, and allows you to fine tune to exactly how much you want in a recipe. Want some chipotle on your burger? Squeeze some on. Want chipotle mac & cheese? Squirt some in there and stir it in. Want am amazing topping for a hot dog? Squeeze pure chipotle on instead of ketchup (gross). Chipotle mayo? Literally 10 seconds of effort to stir some into mayo. It lasts forever, just loses a little potency over time.
|
|
#
?
Sep 26, 2017 18:07
|
|
|
How do canned chipotles compare to dried? Lately I've been pretty big on starting any manner of things by mincing some dried chipotles and toasting them in fat before adding vegetables to saute.
|
|
#
?
Sep 27, 2017 04:10
|
|
|
Ralith posted:How do canned chipotles compare to dried? Lately I've been pretty big on starting any manner of things by mincing some dried chipotles and toasting them in fat before adding vegetables to saute. It's essentially the same as any fresh pepper vs canned: The dry pepper is, by weight, much more concentrated in the base flavors. So for a dry chipotle, you can expect a big hit of smoked flavor. Fresh chipotles are less intense, but they are packed in Adobo which is delicious and you will have nothing of comparable value to speak of when using dried chipotles. It depends on what you're looking for, but in this context, chile? Feel free to use dried chipotles. They will form an excellent base to any dried chili powder. You will miss the Adobo, though in this specific end product I think it will not matter too much.
|
|
#
?
Sep 27, 2017 05:04
|
|
|
Doom Rooster posted:Seriously, the best. I get a big can and blend them until completely smooth, with a little salt and thinning them out as needed with a little cider vinegar and water, then put in a standard squeeze bottle. So easy to add to so many things, and allows you to fine tune to exactly how much you want in a recipe. This is an amazing idea and I am going to copy you, except I'm going to add more vinegar, because vinegar incredible. I'll bet a nice sherry vinegar would be good in there too. Half apple cider, half sherry.
|
|
#
?
Sep 27, 2017 05:10
|
|
|
I made a chili. Then I ate the chili and now I feel too fat to write up a post yet. While I take a moment to rest and cool down, here's my assistant letting me know that while I'm cleaning up I should sweep up this dry food that SOMEONE (he doesn't know who) spilled all around his dish e: thread is up https://forums.somethingawful.com/showthread.php?threadid=3835843 Tendales fucked around with this message at 06:25 on Sep 29, 2017 |
|
#
?
Sep 29, 2017 03:09
|
|
|
i got some dried chillies on amazon. couldn't get whole chipotle's for some reason but i've got a 2.8kg tin of them in adobo
|
|
#
?
Sep 29, 2017 23:27
|
|
|
Jose posted:i got some dried chillies on amazon. couldn't get whole chipotle's for some reason but i've got a 2.8kg tin of them in adobo Ffffffuck...
|
|
#
?
Sep 29, 2017 23:30
|
|
|
Phil Moscowitz posted:Ffffffuck... Dude, do you not have a Mexican grocery near you? Shouldn't be too hard to find locally.
|
|
#
?
Sep 29, 2017 23:49
|
|
|
i don't since i'm in the UK. its why i get them all through amazon
|
|
#
?
Sep 29, 2017 23:55
|
|
|
Jose posted:i got some dried chillies on amazon. couldn't get whole chipotle's for some reason but i've got a 2.8kg tin of them in adobo
|
|
#
?
Sep 30, 2017 00:13
|
|
|
Ralith posted:I got these chipotles and am pretty happy, though I'm not much of an expert. What listing were all those from? https://www.amazon.co.uk/sp?_encodi...ab=&vasStoreID= but i'm in the UK
|
|
#
?
Sep 30, 2017 00:17
|
|
|
Oh, right, countries are a thing that's relevant to shipping 
|
|
#
?
Sep 30, 2017 00:18
|
|
|
Shooting Blanks posted:Dude, do you not have a Mexican grocery near you? Shouldn't be too hard to find locally. I do but I still like those
|
|
#
?
Sep 30, 2017 02:09
|
|
|
How NOT to make chili
|
|
#
?
Sep 30, 2017 14:43
|
|
|
its pretty big  
|
|
#
?
Sep 30, 2017 20:31
|
|
|
Chipotles in adobo will last approximately forever in the freezer. I like to freeze them flat in ziploc bags so I can just tear off a hunk when needed. e: or just scale your chili recipe to use the entire can
|
|
#
?
Sep 30, 2017 20:36
|
|
|
My entry is ready. Behold! Chili Just Like My Dad Never Made
|
|
#
?
Oct 2, 2017 02:10
|
|
|
I have stuck my prep list to a kitchen cupboard door and invited round several fearless culinary experimenters. The meal may last but a few hours on the 14th, but its effects will reverberate for years to come.
|
|
#
?
Oct 2, 2017 16:34
|
|
|
https://forums.somethingawful.com/showthread.php?threadid=3836403
|
|
#
?
Oct 4, 2017 00:11
|
|
|
|
| # ? May 3, 2024 07:01 |
|
|
edit: Woops.
The Aardvark fucked around with this message at 03:01 on Oct 5, 2017 |
|
#
?
Oct 4, 2017 06:29
|
|
