What's that you're eating?

bluemax_1 said:
Considering Blues background, chicken parmigiana and wine, maybe this

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Now you're talking.

But our preferred version is Domenico Modugno:


When I was a kid, my grandmother and Sicilian grandfather lived on Lafayette Avenue in the Bronx. (41st Precinct.)
I can still remember going to the Pioneer Supermarket on Hunts Point Blvd and this would be playing in the background over the loudspeaker system.
I've been enchanted by the song ever since then.

 
Blues said:
Now you're talking.

But our preferred version is Domenico Modugno:


When I was a kid, my grandmother and Sicilian grandfather lived on Lafayette Avenue in the Bronx. (41st Precinct.)
I can still remember going to the Pioneer Supermarket on Hunts Point Blvd and this would be playing in the background over the loudspeaker system.
I've been enchanted by the song ever since then.

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Now all you need are a couple of empty fiasco bottles and some candles, for a candlelit... lunch? 😋
 
Made the brine for the brisket point today. Cheated and used premixed pickling spices for the spice mix. Hope it comes out ok. Takes 5-7 days to cure.

aRxtMFw.jpg
 
Mowed the backyard this morning before it got really hot and grabbed a few yellow peaches off of my neighbor's tree that overhangs the fence into my yard.

b57t2MJ.jpg


Don't know how the tree keeps producing because I don't think there's another peach tree nearby but it's always quite abundant. Which reminds me.

Here's a pic of the tree:

WK6aNRy.jpg
 
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Just prep'd a pot of Texas style chili which has 2-3 hrs left to cook on the stovetop.

First chili that I ever made so I'm no expert. It smells good but, after a taste test, the flavors definitely need to "meld." The prep required for this dish was worst than the prep required for a Chinese dish. Too many ingredients and steps to get it cooking but the prep is done and it's on its way.

The recipe recommends serving it topped w/grated cheddar cheese, diced white onions, jalapenos & Frito chips.

Frito chips? Can anyone explain that?

I bought some but I don't see the the point in it. Wouldn't tortilla chips be better? Any way, going to try it as suggested but if I don't like it, I'm just going to eat the Fritos separately.

Here's a shot of the chili in the pot after 3 hours:

yjpKoqt.jpg


Tastes pretty good. A little spicy but not too much heat and a definite smoky aroma/flavor (probably from chiptole powder, coffee & bacon used in the recipe). Meat was little chewy to me after 3 hrs.

Gave it another hour on the stove, which made it better; meat is still holding together but just about ready to fall apart.

Will try it 3 ways later today &/or tomorrow: 1) in a Frito bag (as suggested below) 2) straight out of the bowl topped w/onions & cheese and saltines on the side & 3) served plain over rice w/corn on the cob on the side.

More pics to follow.
 
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sgt1372 said:
Just prep'd a pot of Texas style chili which has 2-3 hrs left to cook on the stovetop.

First chili that I ever made so I'm no expert. It smells good but, after a taste test, the flavors definitely need to "meld." The prep required for this dish was worst than the prep required for a Chinese dish. Too many ingredients and steps to get it cooking but the prep is done and it's on its way.

Don't expect the chili to photograph well. The recipe recommends serving it topped w/grated cheddar cheese, diced white onions, jalapenos & Frito chips.

Frito chips? Can anyone explain that?

I bought some but I don't see the the point in it. Wouldn't tortilla chips be better? Any way, going to try it as suggested but if I don't like it, I'm just going to eat the Fritos separately.

Actually planning to serve the chili on white rice instead anyway which will photograph better. Can still top it w/cheese, jalapenos & onions, if I like.

Pics to follow.
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I'm a Texan and I really don't understand the fascination with fritos. They're just not good, unless you like grease. I always serve chili with saltines, although fresh tortillas and/or cornbread work too. Take the effort to make a small batch of Pico de Gallo to go with it. Definitely worth it.
 
Big DJ said:
Frito Pie, we still do that here too.
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Interesting. Looked up a couple of recipes.

Sounds like something that would be great for a tailgater or in front of the TV w/beer. Most recipes used canned ingredients for convenience. It would be a waste to use the chilli I just made to make it but I'll keep it in mind for something to cook in the future.
 
sgt1372 said:
Just prep'd a pot of Texas style chili which has 2-3 hrs left to cook on the stovetop.

First chili that I ever made so I'm no expert. It smells good but, after a taste test, the flavors definitely need to "meld." The prep required for this dish was worst than the prep required for a Chinese dish. Too many ingredients and steps to get it cooking but the prep is done and it's on its way.

The recipe recommends serving it topped w/grated cheddar cheese, diced white onions, jalapenos & Frito chips.

Frito chips? Can anyone explain that?

I bought some but I don't see the the point in it. Wouldn't tortilla chips be better? Any way, going to try it as suggested but if I don't like it, I'm just going to eat the Fritos separately.

Here's a shot of the chili in the pot after 3 hours:

yjpKoqt.jpg


Tastes pretty good. A little spicy but not too much heat and a definite smoky aroma/flavor (probably from chiptole powder, coffee & bacon used in the recipe). Meat's still a little chewy to me so giving it another hour on the stove but it's ready to eat now.

Will try it 3 ways later today &/or tomorrow: 1) in a Frito bag (as suggested below) 2) straight out of the bowl topped w/onions & cheese and saltines on the side & 3) served plain over rice w/corn on the cob on the side.

More pics to follow.
Click to expand...
Nice! I swear beef stews and chili are always better the next day. The meat softens and dry seasonings have a chance to reconstitute themselves and permeate everything.

All this talk of chili is making me hungry. Not sure about the Fritos though. I’ve got a buddy who tops his chili with cottage cheese. Don’t think I’m quite there yet.
 
sgt1372 said:
I'd try some sour cream but not cottage cheese.

Just happen to have some sour cream handy and will try it on top of the chili in the Fritos bag later.
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Yup! I’ve done sour cream when it’s too spicy. Afraid I’m a creature of habit when it comes to saltines with chili.

I think I’ll put a bug in the wife’s ear and see if she’d be onboard with chili in the next few weeks. Maybe I can convince her to make some of that boxed Jiffy cornbread.
 
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