- Joined
- Mar 6, 2016
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Sep 13, 2018
No, a mix of beans. And preferably not black beans. Nasty things! I like to use a mix of Pinto, Red, and Kidney. But if you must, you could put black beans in there.
Sear the beef before you put it in the chili in a hot pan. Gives it more flavor.
Keep some lemon juice or vinegar back, great for taming the sweetness the tomatoes, onions, and peppers can impart.
I like to use masa to thicken it - the little bit of corn taste is subtle, but really gives a bit more depth of flavor.
- Joined
- Mar 6, 2016
You're right...we used a vegetarian recipe that used black beans and incorporated smoked paprika
We also added turmeric, but no longer use the recipe.
- Joined
- Sep 13, 2018
I use a little turmeric in mine. I like spices.
I use two types of chili powder (Ancho chili powder and a regular one, I like Mexene brand), some chicken bullion, some garlic and onion powder (despite having both garlic and onion fresh in the chili), smoked paprika, turmeric, kosher salt, black pepper, cumin, oregano, cocoa, and a bit of cayenne for heat.
I use two types of chili powder (Ancho chili powder and a regular one, I like Mexene brand), some chicken bullion, some garlic and onion powder (despite having both garlic and onion fresh in the chili), smoked paprika, turmeric, kosher salt, black pepper, cumin, oregano, cocoa, and a bit of cayenne for heat.
- Joined
- May 25, 2013
Yeah def lots of different beans.
If you're using can then drain and rinse them a lot.
Ground turkey sucks at everything and costs too much.
Oh, also I've done good chili in an instapot
Seasoning will be sort of a personal choice.
I usually use a bunch of stuff, chili powder, paprika, cayanne, red pepper flakes, tumeric, a bit of curry powder
Cooking the liquid down >>>>>>> thickeners
- Joined
- Sep 13, 2018
Oh, I never drain my beans. That's flavor you're draining away!
I both cook the chili down AND use thickeners. It doesn't do the same thing - cooking it down doesn't give you lots of delicious, thick, hearty broth.
- Joined
- May 25, 2013
I find can juice to be yucky.
It depends on what you're using regarding thickeners. Like I'll sometimes mash old tortilla chips into dust and let that soak in the whole time, but cornstarch sucks ass.
- Joined
- Sep 13, 2018
Oh god, not cornstarch, no. Masa and cornstarch are not the same thing. Masa is closer to crushing up tortilla chips, since it's basically the progenitor ingredient.
- Joined
- Dec 16, 2019
- Joined
- May 25, 2013
Yeah, I was just citing cornstarch as a commonly used thickener that sucks
- Joined
- Mar 17, 2016
Home-Made Chinese BBQ Pork with Pan Fried Chinese Noodles.
- Joined
- Jan 16, 2020
Jambalaya today. Doubled the recipe below pretty much. I should have bought more shrimp though because those are my favorite part and every time I make this I dont put enough in. My hot tip on this is to get your favorite cayenne sauce like Tabasco or Crystals and pour it on top of your serving, its really good!
INGREDIENTS
2 tablespoons extra virgin olive oil
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sweet paprika
1⁄2 taspoon salt
1⁄4-1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
------------------
Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
INGREDIENTS
2 tablespoons extra virgin olive oil
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sweet paprika
1⁄2 taspoon salt
1⁄4-1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
------------------
Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
- Joined
- May 8, 2020
I made homemade popcorn chicken a few days ago. Just cubed up some chicken breasts and dropped the pieces into a ziploc with some flour and some spices and deep fried em for like 5 minutes. I'm often too lazy to do an egg wash before breading, so I was pleasantly surprised with how breaded and crispy they came out without it.
- Joined
- Sep 7, 2016
If you want to make shit meat, or any meat, fall apart then put it in a bag with half a kiwi and throw it in the fridge. That meat will get tenderized like a chomo in genpop and it will only take minutes, so be careful. Half a tomato works but it's a much slower reaction. If you want fast results, use a kiwi.
Warning! Kiwi works quickly and it can turn the toughest piece of horse hide available at the shady meat dealer into something you can cut with a spoon BUT at that point it will taste like liver. You trade toughness for a bit of that iron flavor. I hate liver so I wouldn't recommend more than maybe 4-5 minutes in the bag, just a guess, it was a long time since I last did it. It works. It really, really works.
Potato flour is nice if you don't want to dim the clarity of the liquid, it's nice for things like fruit creams and all kinds of stuff.
- Joined
- Dec 28, 2014
Beer-braised chuck, from a cut that looks so good I bought up the 10 remaining pounds of it. It's basically my normal pot roast recipe but with half the beef broth replaced with stout and braised in the oven instead of the pressure cooker.
- Joined
- Dec 16, 2019
Copycat Lofthouse Iced Cake Cookies for Easter 
. They're a perfect dupe.
Recipe: https://www.seriouseats.com/recipes/2016/12/soft-frosted-sugar-cookies-homemade-lofthouse.html
. They're a perfect dupe.Recipe: https://www.seriouseats.com/recipes/2016/12/soft-frosted-sugar-cookies-homemade-lofthouse.html
Attachments
DonDaLemon
kiwifarms.net
- Joined
- Dec 11, 2020
I'm about 6 hours into my crockpot chili. It smells awesome and i can't wait to eat it. It does seem very watery still. I think i might use some corn chips to sop up the water. Thanks for your tips!
- Joined
- Jan 4, 2021
The blessed basket.
Last edited:
gustodog
kiwifarms.net
- Joined
- Mar 15, 2021
Sausage. With nothing but mustard to eat it with.
Damien Thorne
kiwifarms.net
- Joined
- Jul 11, 2020
Salmon for the Easter dinner with the parents. They also had fried cauliflower, mashed red potatoes and grilled asparagus. It was a lovely meal.