"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

r8shell said:
Beans or no beans, spicy or mild, it's gotta have cumin!
Otherwise, you're just making some kinda soup. ;)
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LOL! :D :thumbsup:

Will Power said:
Looks like my musings about the authenticity of Chili have unleashed a storm :D And good thing too, foods and wines always divide yet humorously unite people:cool:

I've not added Corn as I only like it grilled on the cob with lashings of butter:cool: but I have introduced some frozen peas at the last minute to sweeten things:) Even added bacon and or chorizo to the mix..basically it's like omelette recipes, your own is the very best (add truffle to omelette and you will never favour anything more:thumbsup:) Pizza is a divisive dish too, mine has minimalist toppings which give in my view, maximal pleasure. The HORROR of the junk mess that people will put on them:eek: kebab meat, chicken, pineapple all manner of filth :D:eek: Cumin is grown in fields around here, it reeks and I abhor it, surpassed only by any kind of aniseed, liquorice or this repulsive salmiaki salted liquorice that most of this country are obsessed with :poop::D

Can you put Marzipan with Chili? I love the stuff :)
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I like marzipan too Will...but then I also like liquorice! :p I was reading about salt liquorice vodka last night, thought I might have to seek out a bottle! ;) :D :thumbsup:

I have made truffle omelette, I remember having it one year for Xmas Day breakfast, with smoked salmon and Champagne :) I agree with you on the pizza, sometimes less is more. I don't know what it is like today, but pizza in Italy used to be very minimalist, often came without cheese. An Italian woman I know makes it like that too, delicious :)
 
Will Power said:
Pizza is a divisive dish too, mine has minimalist toppings which give in my view, maximal pleasure. The HORROR of the junk mess that people will put on them:eek: kebab meat, chicken, pineapple all manner of filth :D:eek:
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Perfect pizza has anchovies and garlic. Thin crust, with marinara sauce and buffalo mozzerella, cooked in coal brick oven. If I want lots of toppings, I may add pepperoni, onions, green olives, and capers. Won't need salt!
 
r8shell said:
Beans or no beans, spicy or mild, it's gotta have cumin!
Otherwise, you're just making some kinda soup. ;)
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I usually make the Chili in our house up to a point and then my wife takes over . Must haves , beef , 3 kinds of beans , diced tomatoes , and chili sauce mix . My wife thens adds some Cumin and I do not know what else , but it always tastes good to me . I seldom will get Chili at any restaurant because most of it is not to my liking at all .

Harry
 
Jack Black said:
LOL! :D :thumbsup:



I like marzipan too Will...but then I also like liquorice! :p I was reading about salt liquorice vodka last night, thought I might have to seek out a bottle! ;) :D :thumbsup:

I have made truffle omelette, I remember having it one year for Xmas Day breakfast, with smoked salmon and Champagne :) I agree with you on the pizza, sometimes less is more. I don't know what it is like today, but pizza in Italy used to be very minimalist, often came without cheese. An Italian woman I know makes it like that too, delicious :)
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You don't need to cut the (black) truffle. Just put it with the eggs in a plastic bag in the fridge for one or two days. The truffle will transmit the fragrance and taste to the eggs. Then make your omelette, if you want you can add other fine (but less expensive) mushrooms like horn of plenty for consistance.
 
Will Power said:
Looks like my musings about the authenticity of Chili have unleashed a storm :D And good thing too, foods and wines always divide yet humorously unite people:cool:

I've not added Corn as I only like it grilled on the cob with lashings of butter:cool: but I have introduced some frozen peas at the last minute to sweeten things:) Even added bacon and or chorizo to the mix..basically it's like omelette recipes, your own is the very best (add truffle to omelette and you will never favour anything more:thumbsup:) Pizza is a divisive dish too, mine has minimalist toppings which give in my view, maximal pleasure. The HORROR of the junk mess that people will put on them:eek: kebab meat, chicken, pineapple all manner of filth :D:eek: Cumin is grown in fields around here, it reeks and I abhor it, surpassed only by any kind of aniseed, liquorice or this repulsive salmiaki salted liquorice that most of this country are obsessed with :poop::D

Can you put Marzipan with Chili? I love the stuff :)
Click to expand...
Brrr pizza with pineapple should be forbidden :p A pizza with ham, pineapple and some other ingredients is called pizza Hawaï around here. Is that something local, or internationally recognised?
 
zolthar said:
Brrr pizza with pineapple should be forbidden :p A pizza with ham, pineapple and some other ingredients is called pizza Hawaï around here. Is that something local, or internationally recognised?
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Probably the latter. They have those here in Texas too.
 
All this chili talk is making me hungry. :D Now I don't know if this is a proper or authentic chili but I've been making this recipe for years and in my opinion it sure is tasty.

2 tablespoons vegetable oil

1/2 cup flour

Salt and pepper

2 pounds sirloin cut into bite size chunks

2 large onions, chopped

2 pobalno peppers, seeded and chopped

1/2 jar pickled jalapenos, seeded and chopped

1 whole habanero (do not slice or dice if you like it less spicy don't use)

3 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon oregano

1 bottle dark beer

2 cups beef stock

2 cans diced tomatoes

1 can black beans, drained and rinsed

1 can dark kidney beans, drained and rinsed



Directions
  1. Heat oil in large heavy pot over medium high heat combine salt, pepper and flour. Coat sirloin cubes with flour sand shake off excess and brown sirloin in pot on all sides then remove meat to a plate. If needed add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in poblano and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add tomatoes and habanero cook for 20 minutes. Stir in black and kidney beans and simmer for 15 minutes.Remove habanero and enjoy.
 
With beans, without beans... I like it either way. :D We usually make our chili with beans if we're eating it by itself (served with a side of cornbread, of course), and without beans if we're going to put it on top of something (chili dogs, Frito chili pie, etc.).

Speaking of cornbread... should we debate sweet vs. not? :D
 
btb01 said:
With beans, without beans... I like it either way. :D We usually make our chili with beans if we're eating it by itself (served with a side of cornbread, of course), and without beans if we're going to put it on top of something (chili dogs, Frito chili pie, etc.).

Speaking of cornbread... should we debate sweet vs. not? :D
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Sweet bad, jalapeño good!
 
r redden said:
Barrett it's non-sweet for me hands down.
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Same here, Randy. :thumbsup: Cornbread served hot out of the skillet with butter... it doesn't get much better than that. :D

Prester John said:
Sweet bad, jalapeño good!
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We usually just make plain cornbread, but jalapeño cornbread is pretty good stuff, too! There was a catfish restaurant outside Little Rock, AR we used to go to that had excellent jalapeño cornbread. They'd bring it to your table in the cast-iron skillet, flip it high up in the air and catch it back in the skillet. (I don't think that really added anything to the flavor, but as a kid it was always fun to watch.) :D
 
Oh, man. I shouldn't have checked this thread right before heading out to go for a run. Now all I want to do is sit down with a big bowl of chili. :D

I like pretty much all chili: red or green; beef, pork, or chicken; with or without beans. But when I make it, it's usually with chuck that I've cut by hand into small pieces, a good deal of dried New Mexican chili, a smaller amount of assorted other chillis, cumin and coriander, onion, diced tomatoes, and a good dark beer for flavor. I add kidney or red beans towards the end.

I'd never stopped to think about it, but I'm going to agree with Barret about no beans for Frito Pie. And, the best way to serve it is with the bag slit open so that the chili can be ladled directly on top.

Cornbread: not sweet. Jalapeños are good. Jalapeños and cheddar cheese is even better.

Pizza: thin crust, pepperoni and jalapeño is where it's at.

OK. I'm putting the computer down and my running shoes on. If I drool on them its all y'all's fault. :D:D
 
btb01 said:
With beans, without beans... I like it either way. :D We usually make our chili with beans if we're eating it by itself (served with a side of cornbread, of course), and without beans if we're going to put it on top of something (chili dogs, Frito chili pie, etc.).

Speaking of cornbread... should we debate sweet vs. not? :D
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No debate at all : It just has to be Cornbread .

Harry
 
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