Chili-Cookoff, tmrw.
Chef-sampled many times...
Dinner is leftover fried-chkn from PBlx 🤷♂️
Chef-sampled many times...
Dinner is leftover fried-chkn from PBlx 🤷♂️
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What is/was for dinner?
- Thread starter Gutwrench
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I've entered several chili cookoffs over the years, and every time, every single time, some &$^%#!! would cut me off on the road badly or run a stop sign, causing me to slam on the brakes, and the passenger footwell of most cars I've owned would get a gallon of chili spread evenly onto the carpet. Every single time! (except for this last one):
My last office was raising money for the annual Xmas party, chili cookoff (not judged, just sell as many bowls as you can at $5 apiece). I had a new slo-cooker with a rubber-gasket lid, which also locked on. I wrapped it in rags and had only a ten-minute commute, took a chance. Made my delish brisket chili, over two days (smoking the brisket and then stewing overnight), about $45 worth of ingredients. At the end of the luncheon I wandered down to the staff room, and it looked like I'd sold two bowls; $10 for the Xmas party. Whee.
End of the work day, I found out all the cookers had been unplugged and left in the hall, my 3/4-full pot of chili was room temp and I didn't dare eat any more of it. And my serving spoon "disappeared". $50 expense to raise $10 for a Xmas party (that I didn't even go to).
The next year when I got asked to make my "fantastic chili" for the next party, I handed the bubbly HR chick a $10 and told her to get out of my cubicle, I had important PowerPointless work to do.
I still love chili. But never, ever again...
Man that was such a waste. What would possess someone to unplug all the slow cookers? - so thoughtless. I love all sorts of chilis but a smoked brisket chili would have had me hook, bait, and sinker.
Good luck! May you & your chili take the blue ribbon!
Hi there! Hope it’s not too forward to ask, but… are you Chinese? No other meaning at all — don’t get me wrong, I’m asking in a friendly way, Haha. It just feels like you really enjoy Chinese food. I’m the same — I love those layered, mixed flavors.Dinner last night was shrimp and pork egg foo young, crab rangoon and some beef and broccoli from our favorite Chinese place in town. I offered to throw together some kimchi fried rice and dumplings, but my fridge was not stocked for what my wife was craving, so I flew. This place is only about 10 minutes from our house, so quite convenient and absolutely delicious.
Very tasty & I didn't have to cook. Oh yeah and I have leftovers too (my fav)
Leftovers definitely have their own charm. Some dishes taste like the flavors are only on the surface when they’re freshly made, but by the next meal the leftovers somehow become way more flavorful — so good!
Even though every health channel keeps warning us about nitrites in leftovers, I feel like eating them once in a while is totally fine, haha.
I don't mind the question at all. I am quite thick skinned & very hard to offend.
Well, I'm American. My Moms side of the family is German/French - think culturally German from Alsace region of France and my Dads side are English/Welsh - likely some Irish in there too
. I do really enjoy Chinese food - granted Americanized Chinese food, so adaptations of Cantonese, Sichuan and Hunan culinary traditions of China primarily. That is my Dads favorite "ethnic" food and I grew up eating it since before I could remember - YUM . My folks always say, that as a baby, Chinese food was the easiest way to get me to eat vegetables haha.Leftovers are great for most things - especially stocks, broths, soups, stews and braises. The cooling process legitimately improves the food/item. IMO the flavors are best on day 3 as it gives time for starches & collagen to break down improving texture/mouthfeel and flavors. Obviously delicious on day one, but better/best on day 3. I dont like to waste perfectly good food so even if I don't eat the leftover for a lunch or whatever, I feed it to my pet beagle Turbo Frenchfry. She is living her best dog life! Haha.
Yeah and they have been warning us for decades about nitrites and nitrates in bacon and cured meats yet my smokers (culinary/meat smokers) and I are still here.
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I heard off a chili cookoff that took place locally. The winner was a chili that someone bought from Costco and put into their own pot.
One wonders if the Costco chili was really good, or if everything else wasn't very good!
(One possible factor: Costco's recipe is probably designed to be liked by as many people as possible. Other chili's might be tweaked for the biases of the Cook and family.)
Wife is out late for a work dinner with biz partners so I’m mulling over whether I want to make what my wife suggested which is (use up the) fish sticks with Mac n cheese & broccoli for the kiddos or do I want to make pizza burgers
Decisions, decisions lol
Decisions, decisions lol
as far as chilis I like, they are effectively:
1.) A clone of what is effectively Steak n’ shake chili that I make.
2.) A bean & Carne adovada chili seasoned heavily with NM Chimayo red chile powder
3.) Cincinnati chili - another clone that is very similar to Empress or Gold star that is beef only with sweet cinnamon & spice notes but is also fantastic (better imo) with kidney beans.
4.) Smoked meat chili (I don’t call out the protein because I make this with either smoked brisket or smoked pork shoulder or both if I have it. I usually make this meat-only although I have thrown in pintos before when the meat quantity was less and it was a great addition.
5.) A white bean chili with green chile, Smoked chicken, bacon, trinity and white beans (I usually have this use cannellini) of some sort.
I like all sorts of chili
1.) A clone of what is effectively Steak n’ shake chili that I make.
2.) A bean & Carne adovada chili seasoned heavily with NM Chimayo red chile powder
3.) Cincinnati chili - another clone that is very similar to Empress or Gold star that is beef only with sweet cinnamon & spice notes but is also fantastic (better imo) with kidney beans.
4.) Smoked meat chili (I don’t call out the protein because I make this with either smoked brisket or smoked pork shoulder or both if I have it. I usually make this meat-only although I have thrown in pintos before when the meat quantity was less and it was a great addition.
5.) A white bean chili with green chile, Smoked chicken, bacon, trinity and white beans (I usually have this use cannellini) of some sort.
I like all sorts of chili
Chili == Chili
This was a Campus-wide 'contest' (of sorts), where we used a shared, inter-departmental sign-up form.
Unfortunately, only three of us signed-up, and--in the name of "only the first 23/159 Partakers would ultimately benefit; so, let's close it"--the event was cancelled by the Coordinator.
Fortunately, I missed the last-minute notification (which stated that the contest was closed (due to lack of sufficient participation)), and spent five hours--the night-before--creating my bespoke 'chili'
Ingredients (Organic & Vegan & Non-GMO):
4 medium tomato(e)s
37oz beans (red, pinto)
20oz Beyond Steak ®
chili peppers (2 jalapeño, 2 habañero and 1 poblano)
1 small sweet onion
1tbs garlic
Secret Spices ™ ("if I told you, I'd have to...")
19.7 KL of Love ©
One of the missing aspects for those who choose to not actually 'cook', from-scratch, is the whole-house aroma of such.
Yes: it's a pain to par-boil the tomato(e)s to separate their hard skin. And, yes: it's a pain to do the clean-up.
The look on others' faces is priceless
The ribbon I now wear (since having no final 'contest') is interwoven by my Team's eager sampling of the chili I brought to the School
It was good, and well-received.
The Halls were not as stinky as I imagined that they would be . . . even two days later
Wife wasn’t terribly hungry so I made some quick pan fried dumplings for the two of us. Kiddos ate chix nuggets broccoli and Mac n cheese.
Forgot to take a pic of these sauced. Sauce was hot honey, light & dark soy sauce, seasoned rice wine vinegar and toasted sesame oil. I finished it with a touch of beef demiglace and butter.
It was fast and tasty.
Forgot to take a pic of these sauced. Sauce was hot honey, light & dark soy sauce, seasoned rice wine vinegar and toasted sesame oil. I finished it with a touch of beef demiglace and butter.
It was fast and tasty.
Ate left overs tonight.
Refry Green chile chicken & calabasa casserole and it was delicious.
Kids ate bean and cheese burritos, apples and grapes and some raspberry jello that they had made earlier today.
Refry Green chile chicken & calabasa casserole and it was delicious.
Kids ate bean and cheese burritos, apples and grapes and some raspberry jello that they had made earlier today.
Dumplings are always delicious.
Kiddos are off from school for the holiday and we had their teacher conferences today. My oldest (3rd grader) said he wanted to learn to cook more things so we made egg rolls together today for lunch.
I would typically deep fry these but for a quick lunch, shallow pan frying was the method for today.
Very tasty. Today also was the first time he tried dark black bean (the thick stuff) soy as well as hoisin on their own and he was a fan. Kiddo’s pallet is certainly coming along
I would typically deep fry these but for a quick lunch, shallow pan frying was the method for today.
Very tasty. Today also was the first time he tried dark black bean (the thick stuff) soy as well as hoisin on their own and he was a fan. Kiddo’s pallet is certainly coming along
Yesterday, I cooked risotto for the first time in my life. It turned out surprisingly well.
It was a simple recipe: arborio rice, chicken stock, asparagus, shallots, butter, white wine, salt, pepper. You can get a lot of flavor out of just these few ingredients.
Risotto is involved; you do have to stand there and slowly ladle in more broth for 25 minutes as you stir, but it's worth it. I love when I cook something and I'm very satisfied with it. 😁 I don't think I would've changed anything about this dish.
It was a simple recipe: arborio rice, chicken stock, asparagus, shallots, butter, white wine, salt, pepper. You can get a lot of flavor out of just these few ingredients.
Risotto is involved; you do have to stand there and slowly ladle in more broth for 25 minutes as you stir, but it's worth it. I love when I cook something and I'm very satisfied with it. 😁 I don't think I would've changed anything about this dish.
Next half-hour-of-adding-and-stirring-in-front-of-stove-dish to add to your repertoire: polenta!
;-)
Sounds very tasty.
For myself, I have just devoured - to the last glorious drop - a bowl of delicious chicken ramen noodle.
The mrsus had a hankering for chili Mac so chili Mac hot plate was the dinner option tonight.
Creamy, cheesy, chili-li goodness. Yummo.
Creamy, cheesy, chili-li goodness. Yummo.
Looks absolutely mouth-watering, and perfect for the cold weather of this time of year.The mrsus had a hankering for chili Mac so chili Mac hot plate was the dinner option tonight.
View attachment 2582532
Creamy, cheesy, chili-li goodness. Yummo.
With the family piling in for the holiday, I made a big batch of chicken and rice for dinner.
Sounds wonderful.
Butter (a lot more than you think that you will need, including stirring some into the risotto not long before you plan to serve it), white wine, (good quality chicken) stock, shallots, a little garlic, arborio (or carnaroli) rice, some saffron (if you can lay hands on it), and some (freshly) grated Parmigiano Reggiano (parmesan), along with patience, attention, and time, will all go towards the preparation of a good risotto.
Mushrooms (for mushroom lovers) also work really well when preparing risotto.
I remember seeing risotto demonstrated in some TV show back in the 1990s.
I may have even copied down the instructions. I certainly thought I'd like to try making it "someday" someday quote someday.
So far someday hasn't come. Risotto definitely take more ambition than I have in the kitchen these days. But I have to admit I'm still kind of curious...
I may have even copied down the instructions. I certainly thought I'd like to try making it "someday" someday quote someday.
So far someday hasn't come. Risotto definitely take more ambition than I have in the kitchen these days. But I have to admit I'm still kind of curious...
