What's that you're eating?

Cold cod on bagged caesar for dinner.

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Pàdruig said:
I don't have any strong opinions about chili - I just know that I love it in whatever form it can take. I try and avoid the canned stuff but even that can be pretty damn good while out hunting. Of course, everything tastes good when you're living outside...

A few years back, I met up with SpyderPhreak SpyderPhreak in Colorado and he took me to a place where I tried chili verde for the first time. That was most excellent, as was everything else that I ate.
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Colorado pork green chili. Ubiquitous Here.

Some places are much better than others though. We got it at one of the better places, Lariat Lodge Brewing Company in Evergreen. 😎
 
Pàdruig said:
I don't have any strong opinions about chili - I just know that I love it in whatever form it can take. I try and avoid the canned stuff but even that can be pretty damn good while out hunting. Of course, everything tastes good when you're living outside...

A few years back, I met up with SpyderPhreak SpyderPhreak in Colorado and he took me to a place where I tried chili verde for the first time. That was most excellent, as was everything else that I ate.
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I don’t either, but I know Texans do.
Honestly, I was expecting more backlash to my statement.
What I find most amusing is that these same folks I know will allow any spice variation, multiple meat selections, with tomato or not… but they all draw the line at beans. They’ve gone from chili didn’t traditionally have beans to chili can’t have beans.
I suspect that because chili was originally a “road food” when you’re out on the trail, that beans would have been added at times. Especially lean times. All around (or across, as the case may be) the world beans have always been added to road food because they were a staple of all sorts of travelers diet. They travel well and provide protein. As such, Texans vehement objection to beans in chili always struck me as amusing.

I would like to thank oldmanwilly oldmanwilly for standing up for Texans everywhere with his objection to my comment.

ETA: I don’t even particularly like the kidney beans in my chili. But I do expect them to be there.
 
Cap , I'm glad I could do my duty. Frankly I'm not a huge fan of chili. I usually only make it upon my wife's request.

To add some historical clarity: I believe the first known written recipe for chili comes from New Mexico and clearly states that beans are not added to the pot (although tomatoes are and you're supposed to use cubed meat, not ground meat). Instead, you serve your chili over a ladleful of separately cooked frijoles.

So there, nobody can be satisfied.

Personally, I view chili and frijoles as unique dishes to be prepared and served separately. I never put frijoles in my chili. However, if you're trying to feed a lot of people on a budget, and you only have one pot, it just makes sense to add them together. To each their own. Besides, it would be rather boring to only permit one specific method for making what is effectively meaty gravy.

All that aside, I draw the line with folks who add one, or any combination, of liquid smoke, molasses, ketchup, or brown sugar. Outrageous and egregious.
 
I like small pieces of lean sirloin (I hate grease) in my chili, but I am different- I like it on rice. I don’t argue about beans. If it is good I like it, if it is bad (which much of it is), I won’t eat it. The chili cookoffs in TX are a hoot. People take chili and barbecue seriously!
Just my opinions, but then again I like grilled armadillo. Anything that comes with its own cutting board is bound to taste good!🤣
 
beeinak said:
I like small pieces of lean sirloin (I hate grease) in my chili, but I am different- I like it on rice. I don’t argue about beans. If it is good I like it, if it is bad (which much of it is), I won’t eat it. The chili cookoffs in TX are a hoot. People take chili and barbecue seriously!
Just my opinions, but then again I like grilled armadillo. Anything that comes with its own cutting board is bound to taste good!🤣
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And the funny thing is . . . you can't really get either one in Texas. BBQ = Pig = Carolinas. Chili = Skyline = Cincinnati.
 
The Amazing Virginian said:
And the funny thing is . . . you can't really get either one in Texas. BBQ = Pig = Carolinas. Chili = Skyline = Cincinnati.
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My mom was from South Carolina and refused to eat Texas BBQ! Lol. I ate tons of bbc pig when I lived there though. One of my brothers had a smoker/pit that he could pull with his truck. As long as it tastes good, I don’t care what it is called. 🤣
 
I'm a sucker for buying food in "bulk" when it's on sale. I've purchased so much stuff in bulk lately that I barely have any room left in my freezer.

In any event, here are two salmon filets that I bought for just $4.99/# (about 1/2 price) that I'm making into gravlax that are still "curing."

If you've never done it before, curing salmon is easy. Just mix together 1/2 cup kosher salt & 1 cup sugar, lay a thin bed of the mix and chopped dill on the bottom of a standard baking tray, top the salmon with the rest on mixture & dill. I used 2 bunches of dill for these 2 fillets.

You can 1/2 the amount for 1 or double it for 4.

Put some plastic wrap on top of the salmon and put another tray over them and then weight them down w/any cans, bottles or bowls that you have handy for 24-36 hours. Any longer (which I've often done) will overcure them by drawing too much water out of them.

What you've get is equivlent to the gravlax & smoked salmon that they'll charge you $30-40/# or more for at the deli!!!

When they're done curing, I'll immediately eat one and freeze the other. There are already 4 other salmon fillets that I cut up into 6-8oz pieces and put in the freezer.

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