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  #1081 (permalink)  
Old 17-October-2009, 01:39 PM
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Originally Posted by Fazor View Post
Yeah, from what I understand, many die-hard chili guys (and by "guys" i mean both chili-men and chili-women ) say chili cant have anything but sauce and meat. We include beans, onions, beans, and diced peppers. *I* enjoy corn in mine, but Tara says "it makes it too sweet". We don't use potatoes, but I wouldn't be opposed to it.
My chilies contain those things (no potatoes). Everyone has their own style. I prefer beans, but like you mention, most people don't call that chili anymore. At *most* chili cookoffs those guys wouldn't even be graded. I went to one not that long ago at Whole Foods. Most there were vegetarian or even vegan. Nothing there even looked like chili, but I tried them. The one with smoked salmon tasted best, and the jerk chicken was just bad. Why do that to a perfectly simple and wholesome food?


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Originally Posted by Buttercup View Post
... remainder is in the 'fridge. I guess that's another weight-management technique: Food so hot you can barely eat it, so that's the less eaten -- lol.
That doesn't work in San Antonio or Houston. People there are extremely overweight. Houston is the "fattest" city in the US, and San Antonio has the highest rate of Type 2 diabetes.
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Old 17-October-2009, 01:49 PM
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That doesn't work in San Antonio or Houston. People there are extremely overweight. Houston is the "fattest" city in the US, and San Antonio has the highest rate of Type 2 diabetes.
El Paso (not too far away) also has a lot of obesity troubles. I've battled weight all my life, but have managed to keep a steady weight for many years now -- and even happily dropped a clothing size last winter. Monday we went to Furr's Buffet with an in-law: I managed 1 modest plateful of mostly healthy food and 1 dessert; that was enough. But I'm not trying to sound like a super-fit, super-healthfood person. It's still a struggle sometimes.

Speaking of that red chile again, I mixed a bit with our scrambled eggs this a.m. It was instant heartburn.
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Old 17-October-2009, 02:44 PM
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I would imagine El Paso has similar genetics and diet as Houston or SA. That's just the way it is. Austin escapes that for some reason. I think the people here are much more concerned with staying in shape. The city is friendly to walkers, runners, and bikers all over town.
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Old 17-October-2009, 07:22 PM
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My chili has beans and corn; but then it doesn't even have meat-replacement, being wholly vegetarian.

Of course, today I didn't bother with the chili or even taking the corn off the cob - fresh boiled corncobs are just such tasty harvest food!

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Old 21-October-2009, 11:53 PM
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I usually don't have dinner, but today I'm starving, I'll eat just a bistec and french fries with a coke
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Old 24-October-2009, 03:14 PM
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Yesterday and today at Goombay festival Key West - the ultimate thing for carnivores like me
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Old 25-October-2009, 08:24 AM
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Mac n Cheese and Peas, Please.
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Old 26-October-2009, 11:01 AM
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Minestrone.

Well, not really real minestrone. More like my own concoction out of what I had in the fridge and storage. No bacon, no beans. But still yummy.

The main engineering challenge in making my minestrone is that I like to boil the pasta in the soup. To stop it from sticking to the bottom of the pot requires constant stirring and scraping in the first few minutes. Of course, one could boil it separately, but the soup just wouldn't be as thick and tasty then.

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Old 27-October-2009, 09:30 AM
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Minestrone, but no beans?
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Old 27-October-2009, 10:44 AM
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It's not actually required, just traditional.
I always feel like I'm making a chili if I put in beans.

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Old 28-October-2009, 04:57 PM
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Quote:
Originally Posted by jokergirl View Post
It's not actually required, just traditional.
I always feel like I'm making a chili if I put in beans.
Nothing is required, of course. But if you stray too far from the traditional, you've got a different dish.

Chili is distinguishable by the presence of chiles.
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Old 29-October-2009, 11:58 AM
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Homemade tomato soup! With cherry tomatos grown by my Mom!
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Old 29-October-2009, 01:00 PM
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Last night I made barbecued chicken with a drizzle of honey. Served this with a vegetable side, and also instant mashed potatoes.

I seasoned the mashed potatoes with salt, pepper, 1/2 cup shredded jalapeno jack cheese and a sprinkle of sharp cheddar cheese. The potatoes tasted fantastic! The jalapeno jack cheese lent a buttery flavor AND a "just there" nip to the spuds.
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Old 30-October-2009, 02:32 PM
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I'm eating left overs again. Cooking for 1 isn't great, but I can usually get 3 or 4 meals out of what I cook
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  #1095 (permalink)  
Old 31-October-2009, 03:08 AM
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I had been reading about deglazing recently, not that I was unaware of the technique, just haven't done it. So tonight I cut up some chicken and onions and cooked them in a . . . what's the opposite of non-stick? "Stick pan" sounds funny. Okay, so regular pan. Anyway, then I covered and kept them warm when done, and deglazed the pan with some apple cider.

I seasoned the sauce with some cinnimon and sugar, a dash of red pepper powder, salt, and gobs of butter.

It turned out good, but I thought it was too much sweet and needed some counter balance. Tara liked it. I think if I would have thrown some chile peppers in the sauce as it cooked down that would have added a nice little kick that would have better balanced and rounded the flavor.
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Old 31-October-2009, 05:28 PM
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apple cider is too sweet to cook with IMO. White wine does a good job deglazing and doesn't trump the flavors of what you are cooking.
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  #1097 (permalink)  
Old 03-November-2009, 12:22 AM
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apple cider is too sweet to cook with IMO. White wine does a good job deglazing and doesn't trump the flavors of what you are cooking.
I disagree. Just needs to be used in a way that plays off that sweetness.

Anyway, I threw some "skillet steak", onions, and mushrooms into the skillet with some butter, salt, pepper, garlic paste, and beef broth. Once it was cooked thorougly I transfered it to a bowl to keep warm, then added some Chocolate Stout beer and beef broth to the pan, cooked it down, then added milk, corn starch/water, and salt and pepper to taste, then added the beef and veggies back in.

Beef and veggies in beer gravey over mashed potatos and corn.

Delish.
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Old 03-November-2009, 04:37 AM
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tonight we fried some breaded porkchops and "fried rice". That's my grandmother's name for browning rice in a greased pan and then pouring in beef broth and onion powder. Grandma knew how to cook. For greens it was a garden salad with feta and olives mixed in.
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  #1099 (permalink)  
Old 03-November-2009, 07:58 AM
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Nothing is required, of course. But if you stray too far from the traditional, you've got a different dish.

Chili is distinguishable by the presence of chiles.
And Minestrone is distinguishable by the presence of vegetable soup.

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Old 04-November-2009, 02:46 PM
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So my oldest daughter is in town from South Carolina for a visit and I spent the last three days making tradition family dishes to teach her how to make them for her new husband.

And this morning I have a towering sink full of dishs to wash. It's only 6:30 AM now, but I think I'll wait till 8:30

A soup, a spicey stew and last night, a dish my mother called "goulash" but is technically a ragout. I have a huge amount of left overs. Going to have to have the guys over for a game. Having had a couple of lean times in my life I really hate seeing good food go to waste. And my friends love my cooking, even leftovers. (and that stew should have married beautifully by now)
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Old 04-November-2009, 04:04 PM
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Somethings get better after they set for a while.
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Old 04-November-2009, 09:25 PM
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I was given a deer shoulder and full backstrap the other day. I'm thinking a roast would be good for tonight or tomorrow with the backstrap, and either chili or stew with the shoulder.

Any good recipes out there?
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Old 07-November-2009, 02:15 AM
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So I finally made the roast. Browned the backstrap with a half a stick of butter in a cast iron pot. It's been in the oven about 2 hours now with a bunch of garlic and potatoes. I just added a bay leaf, carrots, an onion, and some seasonings, oh and another half stick of butter. mmmm, my house smells good.
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Old 07-November-2009, 07:00 AM
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Recipes.com

Quote:
Originally Posted by crosscountry View Post
So I finally made the roast.
Oh, well - Recipes.com for next time!

Quote:
Browned the backstrap with a half a stick of butter in a cast iron pot. It's been in the oven about 2 hours now with a bunch of garlic and potatoes. I just added a bay leaf, carrots, an onion, and some seasonings, oh and another half stick of butter. mmmm, my house smells good.
So... When are we coming over?
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If I set the budget, we'd have Ares and more. Unfortunately, I don't set the budget, and Ares is just too expensive and too far out for us to accomplish our goals within the budget we were given.

If we halt the ISS, all versions of Ares, and transport Orion and Altair aboard DIRECTv3's Jupiter family of Shuttle-Derived Launch Vehicles, we just might make it back to the Moon by 2020.
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Old 07-November-2009, 03:22 PM
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Recipes.com



Oh, well - Recipes.com for next time!



So... When are we coming over?

you're welcome anytime. I've got more in the freezer.









So, I've decided to buy a smoker and want to learn more. Does anyone here smoke meat?
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Old 08-November-2009, 11:24 PM
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Peterscreek does.
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Old 10-November-2009, 02:14 AM
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Thanks, I'll ask him. I bought the smoker yesterday, can't wait to use it.




Tonight was a good dinner. I fried some porkchops with soy sauce and cayenne pepper. Then it was a baked sweet potato and fried cabbage. I sautee some onions in oil with basil and salt, best flavor ever. Then add cabbage, garlic, and whatever else makes you happy. Sometimes I use bacon grease but alas, I'm all out.
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Old 11-November-2009, 09:29 AM
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I tried to make more minestrone yesterday, and make enough to freeze and bring a mug to work for lunch.

No luck.

It came out tasting distinctly chemical, or maybe moldy. The BF said it tasted of dishwashing fluid to him. I thought it smelled of secondhand clothes stores and tasted of toothpaste.
We have no idea what caused this. The ingredients were fresh and the same I'd used before so it wasn't a weird mix or a new recipe. I suspected the garlic, which did smell a little moldy, but one clove can hardly give such a strong taste to a whole pot of soup? BF suspected dried-in dishing fluid from the dishwasher in the pot.
I absolutely hate throwing away food, and especially a big pot of nearly-done food (of course I didn't discover it until it was almost ready, I thought I was imagining it until I got Mirar to try) but this was inedible.

My dinner ended up being leftover foccacia, and grumpiness.

Any ideas?

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Old 11-November-2009, 02:15 PM
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clean your utensils better ?


did you put cilantro in there by chance? Some people say it tastes like soap.



Last night I grilled some pre-seasoned chicken drumsticks while making a pasta I really like: sauteed with onions, garlic, and basil in butter. For greens I opened a can of green beans. Next time I'll do better. I'm still full though
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Old 11-November-2009, 03:26 PM
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did you put cilantro in there by chance? Some people say it tastes like soap.
Funny you should say that. IMHO, cilantro can be your savior, and it can be your worst enemy. I guess anything witch such a strong taste is the same way.

We made home-made veggie soup last night, and Tara was unhappy with the seasoning (or lack there-of). This was her concoction so I stayed out of it. She ended up finding some dried cilantro and added that.

It turned out to be some of the best veggie soup she's ever made. It really brought the flavors out.
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