that is, a compliment from the most important person at dinner.
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- Thread starter Gutwrench
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Yes, it is, isn't it?
My mother (who grew up the younger sister of several idle, spoiled, entitled, brothers) took considerable pride in the fact that all three of her children, my two brothers and I, are actually pretty good chefs.
Chili and tortillas, staple winter diet of a Texan. It's been too long since I've had homemade chili not from a can. Beans or no beans?
I'm a fan of beans myself.
Red kidney beans featured in my (delicious) dish this evening.
And rightly so.
While there is an intense debate (in culinary circles) about whether or not tomatoes should make an appearance in this dish - and personally, I believe that they should, my dish today included the contents of a tin of Italian San Marzano tomatoes - to my mind, the presence of beans in any seriously self-respecting chilli is non-negotiable.
Beans? Absolutely! Tomatoes? Absolutely! I've never heard of putting coffee or sugar in a Chili con Carne recipe, though -- that's interesting! Coffee I can see in a way, but -- sugar?!! I like things acidy rather than on the sweet side, especially tomatoes.
Chili with lots of Red Peppers and Cheyanne Pepper is what I like in my chili. And it also needs to be topped off with lots of melted cheese and garlic toast on the side. 
San Marzano for the win!
My culinary rule is very simple: if the recipe says some thing, I'll probably follow it. However, if I modify it and I like it, I don't care what the recipe says.
I wish I hadn’t started the conversation about chilly here now. Because it’s very much on my mind! I’m already hungry and it’s hours until breakfast.
Lol. I’m 8 ounces off my goal weight, so the only snacking I do is celery.
For reasons which will be understandable to my fellow Americans and also to those around the world, situations close to home, both on the national level and on the local DC metropolitan region logistical level have also been part of my day and on my mind. Along with that, though I did distract myself photographing something as an experiment today for the POTD thread here. Food comes in last for me when there are other, more interesting things going on..... That said, I really must get myself organized in terms of having a meal this evening!
Trying the Duckduckgo browser app. I am shocked by how responsive and polished it is.
A red sock on a hand...
The opportunities for pranks are endless, especially if ketchup in a squeeze bottle is also involved.
Oh, and the yelled words, "Chainsaw accident!".
Some of the recipes I consulted (since I started preparing this dish on a number of occasions over the past two years, it wasn't one I used to prepare when my mother was still with us) had mentioned the addition unsweetened cocoa and/or coffee, and I had tried adding coffee before (I don't always remember to add it, or don't always choose to add it - especially if I am running the risk of running low on coffee), but it works well as part of the stock for this dish.
And, most had mentioned sugar.
Agreed.
I usually follow a recipe reasonably closely the first time I prepare it, then tweak and modify subsequently.
This is one of the reasons I don't like baking (apart from not having an especially sweet tooth): It is too exact, too precise, too demanding, and utterly inflexible and unforgiving. Baking doesn't really allow for tweaking and experimentation with recipes.
This is the perfect time of year for warming chilli; welcome, warming and quite delicious.
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It's definitely improving. When it was first out, it was terrible. I like how the searches match better to what I'm actually looking for than Google does.
I thought about something like that, but then the suggestion below was given and, well, it seems I'm going with option B.
It's now my default browser and search engine. Right now, I am impressed - I assume I'll find issues the more I use it.
I also don't like baking (my wife does)… my recipes end up being like "oh crap, I am already cooking and I forgot to buy X... [opens fridge]… well, let's see if adding this works...".
It is very exact and precise, both of ingredients and the proportions used of those ingredients - and is a form of cooking that I find demanding and unforgiving and also inflexible.
Actually, anything but relaxing.
Have just done a wash, and emptied the wash, and - as the dusk evening is a little brighter than has been the case recently, of late, - noticed that it is not quite as dark as usual.
As my mother would have said, (but, not usually before the very end of January, by which time this process would have become somewhat more marked), "there is a bit of a stretch in the evening."
As my mother would have said, (but, not usually before the very end of January, by which time this process would have become somewhat more marked), "there is a bit of a stretch in the evening."
Lol. I finished work today and had to go collect the car from the village at 6. It was so dark I needed a torch.
