cheddar cheese but yesterday I had chopped green onions and grated cotija cheesew while today I am going with the green onions again and yogurt and habanero based wildly hot hot sauce.
I usually put the cheese on first so it melts and then the hot sauce and then the sour cream. A good bite gets all the spicy chili and hot sauce against the tangy and cool sour cream and melty cheese.
(You're killing me with these food threads, man. Now, I'm hungry. Speaking of good food, I just made mushroom risotto today to make arancini for some friends.)
Yesterday i went the easy route with ground beef and ground turkey (2:1, 3# total), 4 slices cooked bacon in its own fat, 3 large onions chopped coarsely, 4 large jalapenos finely chopped, 15 cloves of garlic chopped, tons of dried oregano, ground cumin, ground sweet paprika, chili powder, ground black pepper, 8 beef bullion cubes, 2 x 28 oz can crushed tomatoes, 1 x 28 oz can cooked pinto beans 3-4 bay leaves, squirts of lemon juice.
It is somewhat too tomatoey, I think I'm gonna add in another lb ground turkey breast, well spiced with all the above spices and 1/2 a large onion and 2 more jalapenos...
Plain Greek yogurt > sour cream. Though sour cream is nice, too.
But since I discovered I am dairy-intolerant (casein, not lactose, no pills for this), I favor chopped onions and maybe chopped tomatoes. There are vegan cheese substitutes but they're not that tasty.
I used to avoid red meat and eat dairy. Now that I can't eat dairy anymore, I'm back on meat. Life is tradeoffs.
my chili has ground beef, ground pork, and bacon in it with various other items.
On top I might put some chopped jalapenos, but I do serve shredded cheddar and sour cream and my kids load it up with both. I do not use sour cream or cheese on it.
I love the natural flavor and heat.
I do like some corn bread along side the chili though.
Yesterday i went the easy route with ground beef and ground turkey (2:1, 3# total), 4 slices cooked bacon in its own fat, 3 large onions chopped coarsely, 4 large jalapenos finely chopped, 15 cloves of garlic chopped, tons of dried oregano, ground cumin, ground sweet paprika, chili powder, ground black pepper, 8 beef bullion cubes, 2 x 28 oz can crushed tomatoes, 1 x 28 oz can cooked pinto beans 3-4 bay leaves, squirts of lemon juice.
It is somewhat too tomatoey, I think I'm gonna add in another lb ground turkey breast, well spiced with all the above spices and 1/2 a large onion and 2 more jalapenos...
Sounds good. No knock on anyone else burn I refuse to make chili w ground meat of any kind. Cube whatever u want meat wise. Fry it w cubes of salt pork. Then once rendered a bit it goes in the slow cooker w fresh tomatoes beer and seasonings. Which I mess w almost every time. Let it cook for a day in my slow cooker.
To make up for bad chili. To me, it’s like steak with steak sauce. Good chili stands on its own.
I usually just serve mine w Hawaii rolls. Some people ask for cheese and sour cream. Sour cream I get as it can mellow spicy chili’s. There’s again why I don’t use any ground beef. I buy chuck steak. Im dying try it w Ribeye next time I can get some on sale
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
doesn't care for mustardy potato salad, the whole Bill in UT clan has been mummified in my eyes and has no right to comment on what I find acceptable (or not) among the culinary exploits of CRinCA.
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
RE: Bill in UT - since I have been informed that Mrs. Bill in UT Â
doesn't care for mustardy potato salad, the whole Bill in UT clan has been mummified in my eyes and has no right to comment on what I find acceptable (or not) among the culinary exploits of CRinCA.
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
Yeah, today it's the cornbread, before you know it you'll be buying pre-made ice cream
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
Yeah, today it's the cornbread, before you know it you'll be buying pre-made ice cream
LOL, like the "just ok" commercial (whatever that's for) I adhere to the "stay in your lane bro" advice.
I'm not a baker. I can follow directions as well as anyone, but my cornbread does not come out better or enough better to warrant the time. In fact any time I try and bake something (desserts usually) I am underwhelmed.
And I'm fine with that, I am not a sweets eater, my idea of dessert is mashed potatoes or a smaller steak. And I consider corn bread - baking.
I use a mix - which is fine with me, sometimes I'm not even afraid to admit we do use store bought corn bread. Our local super market has very good corn bread.
And like other sweets I'm not an ice cream fan. only time I get ice cream is when we go to the cape and hit up Polar Cave Ice Cream Parlor in Mashpee.
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
Yeah, today it's the cornbread, before you know it you'll be buying pre-made ice cream
LOL, like the "just ok" commercial (whatever that's for) I adhere to the "stay in your lane bro" advice.
I'm not a baker. I can follow directions as well as anyone, but my cornbread does not come out better or enough better to warrant the time. In fact any time I try and bake something (desserts usually) I am underwhelmed.
And I'm fine with that, I am not a sweets eater, my idea of dessert is mashed potatoes or a smaller steak. And I consider corn bread - baking.
I use a mix - which is fine with me, sometimes I'm not even afraid to admit we do use store bought corn bread. Our local super market has very good corn bread.
And like other sweets I'm not an ice cream fan. only time I get ice cream is when we go to the cape and hit up Polar Cave Ice Cream Parlor in Mashpee.
In the restaurant business any chef worth his salt is constantly evaluating the best use of his and his staff's manpower and space. You really MUST concentrate your efforts on the work/dishes that earn the most $ per hour invested. Sometimes it's baking your own bread, making home made pasta versus purchasing fresh pasta vs using dried pasta (even all sorts of egg pastas are available dried) or making all your own vs purchased desserts.
At one successful restaurant I dropped making fresh pasta to allow more time to my prep staff and myself to creating special appetizers and cooked "salads". True, the purchased pasta simply wasn't as good as we could make it ourselves, and IIRC we continued making smaller amounts of our own fresh egg pasta for the lasagne - the commercial noodle were simply too thick to our taste for a proper lasagne.
We held on to making our own bread partly because the smell of freshly baked bread that infused the restaurant for the first hour or two of service after opening was irreplaceable.
I agree with 'why bother' to make cornbread homemade as long as your mix doesn't taste like baking powder or baking soda...
kicked butt!
I usually put the cheese on first so it melts and then the hot sauce and then the sour cream. A good bite gets all the spicy chili and hot sauce against the tangy and cool sour cream and melty cheese.
(You're killing me with these food threads, man. Now, I'm hungry. Speaking of good food, I just made mushroom risotto today to make arancini for some friends.)
Yesterday i went the easy route with ground beef and ground turkey (2:1, 3# total), 4 slices cooked bacon in its own fat, 3 large onions chopped coarsely, 4 large jalapenos finely chopped, 15 cloves of garlic chopped, tons of dried oregano, ground cumin, ground sweet paprika, chili powder, ground black pepper, 8 beef bullion cubes, 2 x 28 oz can crushed tomatoes, 1 x 28 oz can cooked pinto beans 3-4 bay leaves, squirts of lemon juice.
It is somewhat too tomatoey, I think I'm gonna add in another lb ground turkey breast, well spiced with all the above spices and 1/2 a large onion and 2 more jalapenos...
But since I discovered I am dairy-intolerant (casein, not lactose, no pills for this), I favor chopped onions and maybe chopped tomatoes. There are vegan cheese substitutes but they're not that tasty.
I used to avoid red meat and eat dairy. Now that I can't eat dairy anymore, I'm back on meat. Life is tradeoffs.
On top I might put some chopped jalapenos, but I do serve shredded cheddar and sour cream and my kids load it up with both. I do not use sour cream or cheese on it.
I love the natural flavor and heat.
I do like some corn bread along side the chili though.
Quote:
Is, what are you putting in your chili?
Yesterday i went the easy route with ground beef and ground turkey (2:1, 3# total), 4 slices cooked bacon in its own fat, 3 large onions chopped coarsely, 4 large jalapenos finely chopped, 15 cloves of garlic chopped, tons of dried oregano, ground cumin, ground sweet paprika, chili powder, ground black pepper, 8 beef bullion cubes, 2 x 28 oz can crushed tomatoes, 1 x 28 oz can cooked pinto beans 3-4 bay leaves, squirts of lemon juice.
It is somewhat too tomatoey, I think I'm gonna add in another lb ground turkey breast, well spiced with all the above spices and 1/2 a large onion and 2 more jalapenos...
Sounds good. No knock on anyone else burn I refuse to make chili w ground meat of any kind. Cube whatever u want meat wise. Fry it w cubes of salt pork. Then once rendered a bit it goes in the slow cooker w fresh tomatoes beer and seasonings. Which I mess w almost every time. Let it cook for a day in my slow cooker.
I usually just serve mine w Hawaii rolls. Some people ask for cheese and sour cream. Sour cream I get as it can mellow spicy chili’s. There’s again why I don’t use any ground beef. I buy chuck steak. Im dying try it w Ribeye next time I can get some on sale
Sharp Cheddar
Cholula sauce
But I'll admit to taking the easy way out and going down the Mrs. Callender's ready-mix road. It's actually very good.
But I'll admit to taking the easy way out and going down the Mrs. Callender's ready-mix road. It's actually very good.
Ready mix cornbread? Heritic. You would be dead to Lou. You're still ok with me :)
Mild white semi-soft goat cheese on a spicy chili? That sounds great.
Are we CLEAR? (in my best Col. Jessup voice.)
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
Are we CLEAR? (in my best Col. Jessup voice.)
SIR, YES SIR
Quote:
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
Yeah, today it's the cornbread, before you know it you'll be buying pre-made ice cream
Quote:
In comment 14473934 CRinCA said:
Quote:
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
Yeah, today it's the cornbread, before you know it you'll be buying pre-made ice cream
LOL, like the "just ok" commercial (whatever that's for) I adhere to the "stay in your lane bro" advice.
I'm not a baker. I can follow directions as well as anyone, but my cornbread does not come out better or enough better to warrant the time. In fact any time I try and bake something (desserts usually) I am underwhelmed.
And I'm fine with that, I am not a sweets eater, my idea of dessert is mashed potatoes or a smaller steak. And I consider corn bread - baking.
I use a mix - which is fine with me, sometimes I'm not even afraid to admit we do use store bought corn bread. Our local super market has very good corn bread.
And like other sweets I'm not an ice cream fan. only time I get ice cream is when we go to the cape and hit up Polar Cave Ice Cream Parlor in Mashpee.
Quote:
In comment 14474112 pjcas18 said:
Quote:
In comment 14473934 CRinCA said:
Quote:
But sometimes it's just not worth the effort, you know what I mean. During game day with a belly full of beer nobody would have given it a negative thought.
I 100% support this. You only have so many hours, if you had to pick something to spend less time on, for me it's absolutely the corn bread.
Yeah, today it's the cornbread, before you know it you'll be buying pre-made ice cream
LOL, like the "just ok" commercial (whatever that's for) I adhere to the "stay in your lane bro" advice.
I'm not a baker. I can follow directions as well as anyone, but my cornbread does not come out better or enough better to warrant the time. In fact any time I try and bake something (desserts usually) I am underwhelmed.
And I'm fine with that, I am not a sweets eater, my idea of dessert is mashed potatoes or a smaller steak. And I consider corn bread - baking.
I use a mix - which is fine with me, sometimes I'm not even afraid to admit we do use store bought corn bread. Our local super market has very good corn bread.
And like other sweets I'm not an ice cream fan. only time I get ice cream is when we go to the cape and hit up Polar Cave Ice Cream Parlor in Mashpee.
In the restaurant business any chef worth his salt is constantly evaluating the best use of his and his staff's manpower and space. You really MUST concentrate your efforts on the work/dishes that earn the most $ per hour invested. Sometimes it's baking your own bread, making home made pasta versus purchasing fresh pasta vs using dried pasta (even all sorts of egg pastas are available dried) or making all your own vs purchased desserts.
At one successful restaurant I dropped making fresh pasta to allow more time to my prep staff and myself to creating special appetizers and cooked "salads". True, the purchased pasta simply wasn't as good as we could make it ourselves, and IIRC we continued making smaller amounts of our own fresh egg pasta for the lasagne - the commercial noodle were simply too thick to our taste for a proper lasagne.
We held on to making our own bread partly because the smell of freshly baked bread that infused the restaurant for the first hour or two of service after opening was irreplaceable.
I agree with 'why bother' to make cornbread homemade as long as your mix doesn't taste like baking powder or baking soda...