http://www.democraticunderground.com/115748375Oh my.
By the way, it's finally waning down, the primitives showing off all their smug self-righteous racism in General Discussion, but there's still too much of it that it's boring, just really boring. About as stimulating as watching a compost heap rot.
NJCher (17,365 posts) Thu Dec 4, 2014, 01:14 PM
What's for Dinner, Thurs., Dec. 4, 2014
I've already made cauliflower tikka, which is cauliflower dipped in yogurt-curry sauce and then roasted. Top it with chopped coriander and hard-boiled egg. Wow.
Also made some "revisions" to my chili. I made this chili last night, but the recipe is kind of outrageous and I didn't have the nerve to follow through. Specifically, it required two cups of coffee and 12 oz. of stout beer. I had no problem with the latter, but hmm, the coffee? Well, finally added it and yes, you should put coffee in your chili. It gives it a toasty, warm flavor.
<<<not an
aficiando of chili; it's okay, but it's not anything I'd walk clear across the room for; and so has no opinion on the matter, although I'm very sure many here do.
japple (4,948 posts) Thu Dec 4, 2014, 06:26 PM
3. There's a chili recipe that goes "start with a pot of day-old coffee..."
I heard that somewhere and think it must have been the way they made chili on the cattle trails. Will have to give it a try. I have added a pinch of cocoa and cinnamon to chili in the past, and it gives a very interesting depth to the flavor. It also takes away that raw taste that some canned tomatoes have. I also like to add the tea from dried guajillo chiles.
I am making leeky potato soup, maybe with broccoli. It smells terrific.
NJCher (17,365 posts) Thu Dec 4, 2014, 07:11 PM
5. coffee
must have been the way they made chili on the cattle trails.
++That makes sense. Now I feel "authentic" about my chili.
japple (4,948 posts) Thu Dec 4, 2014, 07:34 PM
7. A lot of the chuckwagon cooks were Mexican. Did you watch the Lonesome
Dove miniseries? Remember when they went down to Mexico for a cook and ate the toasted grasshoppers ("dang, those are tasty!") Larry McMurtry really does research for his books.
When I started thinking about it, I figured that those cooks used ingredients from their own culture, plus what was available in their landscape. Beef from the cattle they were driving, chiles from US & Mexico, dried beans from any US state or Mexico. The imaginings are endless.
My Dad was born in TX and was in the TX horse cavalry--patrolled the TX/MX border 1939/42 on horseback and only joined up with the First Special Service Force because he was tired of being in the cavalry. He always had great stories about his Mama & Daddy and how their family coped with life in the early 20th Century in South, Central Texas. My Granny from TX made a really mean chile. Most of them used Gebhardt Chile seasoning.
How come so many primitive who allege themselves experts on chili can't even spell it correctly?
NJCher (17,365 posts) Thu Dec 4, 2014, 11:36 PM
9. Fascinating!
grasswire (41,976 posts) Fri Dec 5, 2014, 03:03 AM
10. I often use coffee to deglaze the pan..
....when cooking something with beef or ground beef. It just feels right. And I have no family claim at all to cowboy culture.* Altho my grandparents did homestead in Saskatchewan but I never heard of even the Brits deglazing with tea.
*obviously a subtle jab at franksolich from Judy grasswire, but it's not gonna work.
<<<because of where spent my childhood, grew up dining upon Danish cuisine minus the fish.
<<<although not of Danish (or cowboy) derivation, flourished and thrived on Danish cuisine.
