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Skyscraper posted:Baked beans in tomato sauce? Is that... is that one of those foods that's so bad that you only find it in Britain, or is that just chili without the meat and spices? Um what Don't play like that's not an American thing too - https://www.walmart.com/ip/Heinz-Beans-With-Tomato-Sauce-13-7-oz-Pack-of-12/19475729
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Oct 6, 2017 10:56
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feedmegin posted:Um what And the comments section is all English expats talking about how happy they are that Walmart is importing their beloved English baked beans from Britain, because the US doesn't make products like this.
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Oct 6, 2017 16:24
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What a sad existence the British endure if they're incapable of a simple pot of baked beans.
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Oct 6, 2017 17:28
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My thread is up. Turned out great. Glad to have about 20lbs in the freezer now. https://forums.somethingawful.com/showthread.php?threadid=3836698
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Oct 6, 2017 18:26
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I have a couple of question for all you chilli gurus out there: What varieties of chilli are good for chilli? I'm planning to grow/smoke my own and want a good selection with which to experiment. So far I have: Jalapeņo (and Chipotle when smoked) Ancho Guajillo I don't mind a bit of heat, but not ridiculous heat, which is why I haven't included Habanero. I'm more interested in flavours. The other question is about growing. My plan is to grow/dry them in the conservatory with a separate container for each variety, and then use the first crop's seed's the following year, and so on. But I read somewhere that the different varieties will cross-fertilise, destroying the purity of each variety. Is this true? If so, is there any way of avoiding it (short of only growing one variety, or growing them in separate properties).
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Oct 7, 2017 08:54
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Oooh an ISCA!! Mildly excited about the options available to me in Australia. Gonna have a red hot go with a bunch of smoked chillies sitting in vacuum bags in my pantry. Next weekend.
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Oct 7, 2017 09:05
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Ponzi posted:What varieties of chilli are good for chilli? I'm planning to grow/smoke my own and want a good selection with which to experiment. So far I have: I would add a New Mexico cultivar as a all-round good green chili. These range in heat from mild to ridiculous, so go with an Anaheim variety if you want the milder end of the scale. You might also add a good pickling variety like peperoncini or banana pepper if you like that kind of thing. Keep in mind that there are two major varieties of jalapeno, original and A&M Hybrid II, the latter of which has little heat - if you're growing the hybrid you might add serrano peppers, they're the very bottom of the "starting to get some serious heat" level and what good are chilis without a little heat? Ponzi posted:The other question is about growing. My plan is to grow/dry them in the conservatory with a separate container for each variety, and then use the first crop's seed's the following year, and so on. But I read somewhere that the different varieties will cross-fertilise, destroying the purity of each variety. Is this true? If so, is there any way of avoiding it (short of only growing one variety, or growing them in separate properties). Yeah, sadly enough chilis are all the same or very closely related species and are quite cross-compatible. Thus the A&M Hybrid II, which is a cross between the jalapeno and bell. The plants are self pollinators, so you wouldn't wind up with any surprises (ask me about bell peppers with the heat of serranos, whoops) if you kept them well-separated and in still air, but hybridization is still inevitable and it would be best to start from fresh seed every year if multiple distinct varieties with distinct heat levels is your goal.
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Oct 7, 2017 09:43
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rndmnmbr posted:... useful advice ... Thanks for that.
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Oct 7, 2017 11:28
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rndmnmbr posted:(ask me about bell peppers with the heat of serranos, whoops) Sounds amazing, is that really something you can do?
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Oct 7, 2017 11:59
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I might be able to pull this off, because I'm butchering a few ducks in two weeks and planning on making a small pot of chilli with the feet, wings, necks, and drums.Even if I dont make it in time, I'll still post the thread anyway in my ongoing attempts to make muscovy duck popular.
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Oct 7, 2017 22:13
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I went shopping and did a bunch of prep, so I should cook it all tomorrow and post my thread tomorrow or Monday
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Oct 8, 2017 02:21
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I have a chili in the oven ~right now~
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Oct 8, 2017 13:53
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Scientastic posted:Sounds amazing, is that really something you can do? Or, make you jalapenos completely heat free. 
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Oct 8, 2017 14:18
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HUGE PUBES A PLUS posted:Or, make you jalapenos completely heat free. Yeah, this is more likely. For the annuums and baccatums they usually cross breed and lose heat. It's mainly the chinense that people are cross breeding for more heat successfully, even my chinense failures didn't lose any heat. But jalapenos, new mex and amarillos with lower heat than normal was usually the case.
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Oct 8, 2017 15:57
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I made a chili https://forums.somethingawful.com/showthread.php?threadid=3836873
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Oct 8, 2017 16:23
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Looks good. You had me with that massive amount of beef, the fish sauce, vinegar and cumin seeds. That cheese though, not so sure.
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Oct 8, 2017 16:38
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Fo3 posted:Looks good. You had me with that massive amount of beef, the fish sauce, vinegar and cumin seeds. That cheese though, not so sure. Eh its's just a topping, can be done either way. The cheese was actually a block of bacon cheddar that my wife brought back from a conference in Wisconsin. Went well with the chili but just as good without.
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Oct 8, 2017 16:45
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My controversial BEAN-having chili moved here, per the OP's instructions.
Falstaff fucked around with this message at 03:02 on Oct 10, 2017 |
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Oct 8, 2017 17:02
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 Coming soon:  A Texan transplant in Utah tries to make not Texas Red, sabotages himself subconsciously and makes Texas Red.
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Oct 8, 2017 21:41
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Falstaff posted:I run an every-other-week tabletop nerd game, and I like to cook meals for my group when I do, so after I saw this thread I figured I'd make some chili and record my efforts for the contest. Stopped reading right here.
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Oct 9, 2017 03:47
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He's 100% right though.
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Oct 9, 2017 14:26
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Proper chili is strictly meat-only, for my money. Want beans? You can add beans later. gently caress you, though. Don't put that poo poo in my loving chili. Do it for your own drat self.
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Oct 9, 2017 15:35
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Dr. Pangloss posted:Stopped reading right here. Propaganda Machine posted:Proper chili is strictly meat-only, for my money. Here's a thought. Put up or shut up.
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Oct 9, 2017 15:45
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In the same way that carbonara is not carbonara if you put cream in it, chili is not chili if you put beans in it. More of a goulash at that point. Can it still taste good? Sure. Is it chili? Nope.
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Oct 9, 2017 16:44
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Doom Rooster posted:In the same way that carbonara is not carbonara if you put cream in it, chili is not chili if you put beans in it. More of a goulash at that point. You have that backwards. There are three required ingredients for a dish to be considered chili: Chilies, red meat, beans. Everything else is extraneous, removing one or more of those things makes it not chili. This is basic stuff. That's not to say dishes lacking one of those things can't be good, but they aren't technically chili. 
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Oct 9, 2017 17:15
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The Shortest Path posted:You have that backwards. There are three required ingredients for a dish to be considered chili: Chilies, red meat, beans. Everything else is extraneous, removing one or more of those things makes it not chili. This is basic stuff. No. That is not correct. The creators of the dish disagree with you. Chili con carne was "invented" by one of two men, Dewitt Clinton Pendery (Ft. Worth) or William Gebhardt (San Antonio), depending on who you believe. It is a Texas creation, and does not have beans. If you add beans, more power to you, but it no longer meets the definition of Chili. Feel free to add another descriptor to it like "Cincinatti Chili" or, "Chili with beans" though.
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Oct 9, 2017 17:47
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Anything more than dried beef, dried chili peppers, suet, and salt is not technically chili.
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Oct 9, 2017 17:54
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Doom Rooster posted:No. That is not correct. The creators of the dish disagree with you. Chili con carne was "invented" by one of two men, Dewitt Clinton Pendery (Ft. Worth) or William Gebhardt (San Antonio), depending on who you believe. It is a Texas creation, and does not have beans. If you add beans, more power to you, but it no longer meets the definition of Chili. Feel free to add another descriptor to it like "Cincinatti Chili" or, "Chili with beans" though. 
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Oct 9, 2017 18:06
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Chili is ready https://forums.somethingawful.com/showthread.php?threadid=3836974
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Oct 9, 2017 18:49
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Does chili have to be eaten in a bowl?
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Oct 9, 2017 20:41
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I have never entered an ICSA before, but the weather is getting cool and I do love me some chili... The closest grocery store only had dried cascabels for $10 an oz. Can't get very far with that now can I? So I did a thing with the internet and suddenly a box showed up at my door.  Now we're talkin. 2lb 4oz of DELICIOUS smelling dried peppers
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Oct 9, 2017 22:17
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Bootcha posted:Does chili have to be eaten in a bowl? IMPORTANT ANNOUNCEMENTS FROM THE MAKERS OF CHILI!
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Oct 9, 2017 22:26
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Texas-ish style chili simmering in a pot right now. Thread with a full write-up to follow.
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Oct 9, 2017 23:03
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Falstaff posted:*chili* Hi Falstaff, that's a good looking entry! Please post it as a separate post and link to the thread, to make the upcoming voting easier! Propaganda Machine posted:*not chili* The Shortest Path posted:*not chili* Phil Moscowitz posted:*not chili* I see Doom Rooster has posted their entry into debate, but you three need to ante up if you're going to claim to know what chili means. 
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Oct 10, 2017 01:30
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Fo3 posted:Yeah, this is more likely. For the annuums and baccatums they usually cross breed and lose heat. It's mainly the chinense that people are cross breeding for more heat successfully, even my chinense failures didn't lose any heat. But jalapenos, new mex and amarillos with lower heat than normal was usually the case. Yeah, I planted all my chilis together like a dumbass, in the Texas wind. The bells and serranos were right next to each other, so that's what I figured, but there were habaneros and birds-eye chilis in the mix too. The bells were mostly fine, but my little cousin was the unlucky recipient of an extra-spicy stuffed bell pepper.
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Oct 10, 2017 01:51
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Liquid Communism posted:Hi Falstaff, that's a good looking entry! Please post it as a separate post and link to the thread, to make the upcoming voting easier! Sorry, wasn't aware of the procedure. Will do.
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Oct 10, 2017 02:55
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Hey remember that write-up I said I was gonna do about my chili? It's here!
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Oct 13, 2017 04:06
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Whoops guess I'm supposed to link my poo poo here! https://forums.somethingawful.com/showthread.php?threadid=3837475
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Oct 14, 2017 23:16
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Here is my chili entry. https://forums.somethingawful.com/showthread.php?threadid=3837557
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Oct 15, 2017 07:03
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| # ? May 3, 2024 11:39 |
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i made chili but forgot to take any photos. It wasn't very hot when i was tasting it while cooking so kept adding habaneros and carolina reapers and now its extremely hot and made my piss burn
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Oct 16, 2017 07:08
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