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Author Topic: What's Cookin'?  (Read 94935 times)

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R^2

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Re: What's Cookin'?
« Reply #980 on: June 01, 2012, 09:37:49 AM »

Niku what should I put in my chili if you're Mister Fancy Expert Chili Man
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Esperath

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Re: What's Cookin'?
« Reply #981 on: June 01, 2012, 09:39:35 AM »

Also, copper river salmon prices are nosediving as the season for it winds down.  It started out at our counter for $29.99 a pound and now it's down to $14.99 a pound, and places that don't rhyme with Goal Dudes might have it for even more reasonable sums.  And that shit is amazing.

seriously dudes, get in on this shit.
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Niku

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Re: What's Cookin'?
« Reply #982 on: June 01, 2012, 10:29:27 AM »

Niku what should I put in my chili if you're Mister Fancy Expert Chili Man

NOT BEANS
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Lottel

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Re: What's Cookin'?
« Reply #983 on: June 01, 2012, 10:43:10 AM »

Green chili is best chili.
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Shinra

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Re: What's Cookin'?
« Reply #984 on: June 01, 2012, 10:49:09 AM »

So, I made chili. Like, no-recipe, off-the-top-of-my-head chili.

Chuck steak in seasoned flour, onions, roasted poblanos and jalepenos, tomatoes and tomato paste, kidney beans, cumin, paprika, cayenne. I think that's it.

What is my chili lacking?

The following things can make a chili god damn great:

black, bitter ass coffee
peanut butter
monosodium glutamate (fuck YOU haters)
80-100% dark chocolate
lentils (the bean-haters won't even fucking know they're there)
sausage of any kind in addition to whatever your primary meat is
bacon ends & pieces
mexican tomato sauce (check the international isle at meijer/walmart/whatever. the can has a duck on it. It's called el pato 'salsa'. WARNING: it's fucking hot)

also you don't have enough chiles in your chili. And you should be using dried, not fresh. New mexican chiles are the best for chili IMO. Get them dried in a big bag, de-seed them and blister the skin in a frying pan on high heat until it's noticeably darker, then soak them in boiling water for about 5-10 minutes. Blend that shit in a food processor into a fine goddamn paste because chile skin is nasty and you don't want any of it to be intact.
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R^2

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Re: What's Cookin'?
« Reply #985 on: June 01, 2012, 11:42:06 AM »

About 8 more kinds of beans?

NOT BEANS

Crossreferencing my myriad cookbooks, they're... actually pretty divided on the issue! Some leave them out, some put them in, one diplomatically notes that "despite the objections of purists, some chilis contain beans".

I figure since it was basically "take the shitty cuts of beef we have left over and put it in a pot with whateverthefuck else we have" frontier food, I imagine it originally -- and I use the term as loosely as possible for a dish that basically had no inventor -- had beans in it for filler as often as not.

So :shrug:
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Brentai

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Re: What's Cookin'?
« Reply #986 on: June 01, 2012, 11:57:47 AM »

Competition chili is generally nothing but meat, stock, sauce, peppers and spices.  If you're serious about chili then that's as fun to eat as final destination no items is to play.  If you're not serious about chili then that's as fun to eat as final destination no items is to play.
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Re: What's Cookin'?
« Reply #987 on: June 01, 2012, 11:59:35 AM »

The day I get serious enough about chili to enter a competition I want you all to punch me as hard as you can until I relent.
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Brentai

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Re: What's Cookin'?
« Reply #988 on: June 01, 2012, 12:01:10 PM »

Probably just eating the chili would have the same effect.
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Shinra

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Re: What's Cookin'?
« Reply #989 on: June 01, 2012, 12:13:32 PM »

Texans don't put beans in chili because beans are filler. The implication seems to be that they don't add anything to the flavor of the chili other than to stretch it further. Basically, every bean in a chili could have been a chunk of beef. I don't know if I necessarily agree that beans don't add anything to chili, but they are definitely filler and while I have never said the phrase "this chili has too much meat", I have certainly said "this chili has too many beans". To make matters worse, people who are new to chilimaking see 'chili beans' in the bean aisle and assume that chili is named after the beans rather than the seasoning combination of cumin and dried chiles. This tends to result in bean-heavy, underseasoned and shitty chili. ftr: chili beans are just pinto beans soaked in cumin and chile powder. The more you know.

I usually go one pound of beans per gallon of chili, and I greatly prefer Kidneys and Black Beans over any other type. If you get too crazy with variety you'll end up with A: beans that have no goddamn place in chili (Great northern beans, butterbeans, chickpeas, etc) , B: probably shitty pinto beans and C: a dish that tastes more like beans than goddamn chili. Chili should be showcasing the meat you're using and the flavor of the chiles, not the beans you picked out, so keep that in mind.


edit: oh yeah RE: vegetarian chili

please don't
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Brentai

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Re: What's Cookin'?
« Reply #990 on: June 01, 2012, 12:32:26 PM »

Like most vegetarian dishes, vegetarian chili usually ends up tasting better than regular chili in practice despite being inherently inferior, simply because most vegetarians are forced to become excellent at what they make.
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TA

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Re: What's Cookin'?
« Reply #991 on: June 01, 2012, 12:35:20 PM »

My secret for chili is jalapenos.  Lots of people put jalapenos in their chili, but what I do is I scoop out all the seeds, slice up all the jalapenos so you have big tasty chunks of jalapeno flesh.  Then I take the seeds, crush 'em a bit, boil them for a while in beef broth, then strain it and dump that broth in.  Puts all the heat in the chili broth and lets you eat huge chunks of jalapeno without biting into seeds.

I usually toss like a pound or two of peppers in a big ol' pot of chili.
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Büge

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Re: What's Cookin'?
« Reply #992 on: June 01, 2012, 12:35:49 PM »



Ha ha ha

I'm eating vegetarian chili and no one can stop me
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TA

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Re: What's Cookin'?
« Reply #993 on: June 01, 2012, 12:44:10 PM »

All we can do is pity the horrible place in life your bad decisions have led to.
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Niku

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Re: What's Cookin'?
« Reply #994 on: June 01, 2012, 12:52:26 PM »

in all seriousness i am not a chili purist so much as i hate basically every kind of a bean with a violent, vomitous .. vomit.

but chili shouldn't have beans in it so i am allowed to get all indignant to keep people from putting stuff that i don't like in my food

i mean seriously beans on top of chili cheese fries what the fuuuuck

Other than that I am seriously unpicky about my chili, and I will eat just about anything made of meat and peppers.
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Shinra

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Re: What's Cookin'?
« Reply #995 on: June 01, 2012, 12:53:47 PM »

CORN???

CHICKPEAS?!?!

WHAT IS THIS SHIT?

www.youtube.com/watch?v=HlarOMLD59A
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Shinra

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Re: What's Cookin'?
« Reply #996 on: June 01, 2012, 12:55:22 PM »

in all seriousness i am not a chili purist so much as i hate basically every kind of a bean with a violent, vomitous .. vomit.

but chili shouldn't have beans in it so i am allowed to get all indignant to keep people from putting stuff that i don't like in my food

i mean seriously beans on top of chili cheese fries what the fuuuuck

Other than that I am seriously unpicky about my chili, and I will eat just about anything made of meat and peppers.

Try red lentils in chili. Like a half cup to a cup. You get all the nutrition of beans, but they cook into mush and perfectly incorporate with the chili, so you never get that nasty bean texture. They're great as a thickener, just don't add too much or you'll end up with chili sludge.
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R^2

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Re: What's Cookin'?
« Reply #997 on: June 01, 2012, 01:00:22 PM »

A: beans that have no goddamn place in chili (Great northern beans, butterbeans, chickpeas, etc)

Yes.

B: probably shitty pinto beans and

Yes.

C: a dish that tastes more like beans than goddamn chili.

Yes.

Chili should be showcasing the meat you're using and the flavor of the chiles, not the beans you picked out, so keep that in mind.

Agreed on all counts.

edit: oh yeah RE: vegetarian chili

please don't

Beans or not, I'm pretty sure chili con carne should have some goddamned carne in it.
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Esperath

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Re: What's Cookin'?
« Reply #998 on: June 01, 2012, 06:17:49 PM »

All of this chili discussion made me hungry, so I made some sage chili with a freezerburned ribeye that was not long for this world.

One thing I like about chili is that you can be aggressive with the whole spices (whole sage, cumin seeds, etc) and get away with it.
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Silversong

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Re: What's Cookin'?
« Reply #999 on: June 02, 2012, 05:41:37 AM »

Oh yeah, I also have freezerburned ribeye. I should probably throw that in the slow cooker.
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