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[Kayma]

can not believe no one has suggested that you need to put niku in your chili come on guys

[Büge]

There's a little niku inside all of us.

[Classic]

I note, with some dismay, that you went for chickpeas.

[Shinra]

fwiw I really like Chickpeas, a lot, but they don't belong in a god damn chili.

[Büge]

Pelt a Chickpea into Shinra's Chili and win a free iPod!

[Mongrel]

Starr made gumbo.

[R^2]

You didn't put beans in it, did you?

[Mongrel]

Newp.

[Mongrel]

Here's the recipe, as per Starr:

Ingredients
1 5-lb bag fryer thighs or legs; any part with skin and bone attached will do, except for maybe wings and necks
16-oz box of boxed chicken broth, or 2 8-oz cans, or contents of 1 (one)


3/4 cup flour
1/2 tsp garlic powder
1/2 tsp sea salt
1 tsp paprika
1/2 tsp dried chilies or 5-8 finely cut green Vietnamese chilies or 1 tbsp Tabasco or 1/4 cup Bulgarian pertsovka vodka (searing hot pepper vodka)
1 lime
2 tbsp peanut oil or clarified butter (ghee might work here)
Big-ass can of diced tomatoes
2 bags of frozen cut okra, or slightly more than 2 bags of whole okra
Green onions
Enough rice
Filé powder and additional hot sauce to taste
Optional: sausage bits, shrimp, other shit

Starting out:
You need a 5-6 quart pot or a turkey-sized roasting pan with a smooth bottom AND a lid for this. Fill the bottom with a shallow lake of oil or fat. Heat it up slowly. Meanwhile, blend together all the dry stuff except for any filé powder and/or salt you want to save for the end step.

Roux
I used the oven because I do not in fact have a smooth bottomed roasting pan and needed really even, slow heating. Slow-roll in the dry powdered things and dry herbs until you get a slurry. Using a sifter or big old salt shaker is tech.
Watch that shit like a hawk and keep it moving. It will start to toast up really nice. I actually cheated and put the chicken legs in before the roux was done, so some of the chicken fat got in there and some of the herbs got into the chicken skin.

Add chicken phase
If you haven't already done so, turn down the heat, add the chicken and roll it around good, keep everything moving. If you're using sausage, this is about the time to add it.

Slow cookery phase
Add tomatoes, rip open okra into a colander and rinse it good, toss it in, toss in chilies, add water slowly until it's just high enough to cover the chicken pieces. Slow simmer until the chicken is falling off the bones and the okra is no longer slippery and hard.

Stir occasionally to get the chicken stewing, move some juices around, keep the roux from settling and sticking.

Rice step of slow cookery phase
Start the rice. I did not do this so I got to smell finished gumbo while rice was cooking. Consider adding dry rice to pot of gumbo and sufficient water for rice to cook in the gumbo. Warning: this could blow up in your face and you end up with a gummy mess.

Post-slow-cookery-add-ingredients step
You're heading into the end step. Cut and juice the lime, cut the green onions, put them in. If it's too gooey add a little chicken broth or water. If it's too thin, leave the lid off the pot. When the onions are starting to give off their aroma while cooking, add the rice.

End of recipe phase
Optional: bone and skin the cooked chicken pieces before serving. This should not be an ordeal of burning your fingers on hot bones and stabbing yourself. If you did it right, the chicken meat should fairly slide right off the bone, and the skin pieces you can remove by trolling the stew pot with a wooden spoon.

Cleanup step
Remove any large herb stems and shit that people fuss about when they eat it.
Remember to remind your diners that there's bones and skin in there and they should not duh, eat the whole thing sight unseen.
Provide ample seasonings on the side for people to try.
Clean your plate.
Get your diners to do the dishes.

[Beat Bandit]

I really hope you've already made all the jokes about Starr preferring spicy, Jamaican cock flavor.

[Büge]

Was the cock jerked?

[Mongrel]

Starr: You should say "Yes."
Me: To which post?

[Silversong]

I like that you can tell that is a legit dinner photograph, because dinner is next to the mouse.

[Shinra]

I decided that if I am going to be an adult I need to have a sustainable adult hobby. I don't mean green sustainable, I mean sustainable in the sense that I'm not throwing away money in a black hole on stupid plastic crap.

So I bought Charcuterie and have 4 pounds of bacon curing in my fridge. When winter rolls around and it gets less hot in my closet, I'll try Capicola or Salami.

[James Edward Smith]

I bought a pork shoulder and covered it in sugar and salt for a night. Then I wiped all that off and roasted it in the oven for 6 hours, basting it when needed. Then I roasted a sugar and salt crust on the top. Served it with some jalapeno-garlic sause and a green onion and ginger sause that I made, rice, some lettuce leaves to hold it in sort of like a fajita. YAY PORK PARTY.

[Silversong]

Geo, was there a reason to wipe off the sugar and salt and then later add sugar and salt?

[Shinra]

Layers of redundancy add to the deliciousness add to the deliciousness.

[TA]

Geo, was there a reason to wipe off the sugar and salt and then later add sugar and salt?

Leaving the sugar and salt on overnight brines the pork a bit, and allows the flavor to sink into the meat.
Wiping it off before roasting the thing for six hours prevents the sugar and salt from melting into a disgusting black crust all over the pork.
Putting more on then allows you to specifically roast a crust on it.

It's like how if you're slow-cooking a pot roast for eight hours, you don't add the vegetables until the start of hour seven.  Because if they were there from the start, they'd dissolve.

[Niku]

sustainable in the sense that I'm not throwing away money in a black hole

i don't know about for you but for me "making food" is probably the exact opposite of this

[Shinra]

sustainable in the sense that I'm not throwing away money in a black hole

i don't know about for you but for me "making food" is probably the exact opposite of this

Yeah but I feel like the money is spent a lot better in my belly than it is on a plastic toy that's going to sit in a box and get lost the next time i move