What's for dinner?

Discussion in 'Home and Garden' started by NearertoGod, Jul 12, 2009.

  1. Brian is fancy, he probably got it from whole foods
     
  2. Walmart :ROFLMAO::LOL:
     
  3. No way. I'm a simple kind of man.
     
  4. That's okay, it's delicious. I may have that tonight. The only problem with it, is that it engulfs my entire apartment with smoke once the salmon hits the skillet.
     
  5. I trust you are aware that burned food is supposed to be carcinogenic?
     
  6. I've heard that before. Why is that? Are you infusing part of the pan into your food?
     
  7. yes i have been having that same problem.

    Try eating it with guacamole. Super good.
     
  8. I'm not a fan of guac. Every time I admit that I feel like Chili is going to ban me.
     
    Angela333 likes this.
  9. you probably never had it made right. Very few people know how to make it right. (chili) :ROFLMAO:
     
  10. I've tried guac from many places (authentic places) as well as guac made by my dad (great cook) and other people. I think it's just the consistency of avocados I can't get past.
     
  11. did you try it with sour cream in it? that changes the consistency.
     
  12. Sour cream mixed in? It already looks like a booger, now you want to make it look like vomit?
     
  13. It makes it more creamy. And the avocado has to be super ripe. It's a waste to use it any time before. And those things are only perfectly ripe for like a few hours then they go bad. Timing is everything!
     
  14. I just got back from lunch; chicken and waffles with blue kool-aid to drink, mmmmm
     
  15. Never had chicken and waffles before. Is it any good?
     
  16. Oh boy...words can't describe...it's amazing!
     
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    Black Bean Chili
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    Filed Under: Arizona
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    Sure it's a clice, but everyone has their chili recipe that they love above all others. This is mine. I serve it with rice and cornbread and all the fixins passed at the table.

    Ingredients
    1 lb. dried black beans, soaked overnight in the fridge in a large pot of water

    4 pieces diced Nueske's bacon

    2 lbs. cubed pork, cut into 1/3-inch cubes (use meat from the shoulder or the leg).

    1/4 cup olive oil

    5 cups chicken stock

    24 oz. dark beer, Dos Equis works beautifully

    1 large red bell pepper

    2 poblano peppers

    1 large yellow onion

    22 oz. whole tomatoes in their own juices, canned is fine, I like San Marzanos for this recipe

    4 tbs. chopped chipotles in adobo, or more to taste

    8 cloves garlic

    6 tbs. ground ancho chili powder

    3 tbs. ground cumin

    2 tbs. dried oregano

    3 tbs. corn flour (masa) mixed with 3 tbs. of water


    Directions
    Drain and reserve the beans.

    Place the oil and bacon in a large pot over medium heat.

    Cook until bacon is becoming crispy and rendered.

    Add the pork and saute until browned.

    Add the peppers, chilies, onions, chipotles and garlic.

    Saute until onions are translucent, and add the dry herbs and spices.

    Saute for a few minutes more, being careful not to burn mixture.

    Add the tomatoes and, simmering, cook for several minutes, stirring.

    Place the beans, beer and stock into the pot.

    Bring to a boil and reduce heat to maintain a simmer.

    Cook the beans until very tender for 2 hours. Stir frequently, adding more stock if needed.

    If you need to thicken chili because beans are done and mixture is too thin; do so with the corn flour mixture, drizzling and whisking until desired consistency is achieved.

    Season with salt and pepper.

    Garnish and serve with lime wedges, minced onions, minced fresh cilantro and sour cream -- all on the side.
     
  18. Chilli Oil. Secret chinese recipe. Off the menu ( in the UK anyway). One chinese takeaway offered to provide it when i was living in the area, totally amazing. I asked another chinese takeaway if they'd sell chilli oil although not on the menu, that one tasted a bit burnt , wasn't as good a quality. Anyone know the chilli oil that the chinese have, their own secret recipe?
     
  19. I have no idea. It is just something I have heard several times from different sources. I think one such was a discussion on the chemistry involved in browning and caramalization and such. I'll see if I can find it, though I'm not all that confident of success.
     

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