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Old 18th April 2012, 11:32 AM   #901
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Quote:
Originally Posted by regiregi22 View Post
Are gringos supposed to like cold food?
Out of Spain, folks think of caliente when they mean muy picante.

(strange gringos. I can't stand most beans, so I do chili con patas with goose fat instead of oil and French beans, cassoulet style. As for most of my ideas, someone else with entrepreneurial skills came up with the same thought)
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Old 18th April 2012, 12:11 PM   #902
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I have heard english/american tourists here in Spain saying muy caliente referring to a hot girl. Yeah, literal translation means that, but... he is really saying that this girl is:
A) At a high body temperature (fever)
B) Sexually excited

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Old 18th April 2012, 12:13 PM   #903
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As soon as "haricots" appears, it's not chili.
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Old 18th April 2012, 02:18 PM   #904
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Si. Picante caliente. I've found it isn't really limited to Texas.
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Old 18th April 2012, 03:17 PM   #905
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Texican'ts ?
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Old 18th April 2012, 04:32 PM   #906
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Old 18th April 2012, 06:52 PM   #907
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Quote:
Originally Posted by regiregi22 View Post
Cal, you have a secret recipe for sure
No recipe, just put it together and taste as you go along. There are so many variations and if you are adventuresome there are no ingredients that don't fit the bill. It also depends on what you are going to do with it. Are you going to eat it from a bowl or a plate? (that might determine the viscosity) Is it served on rice or is it part of a salad? (maybe you'll want it hotter) Chili dogs or an open face sandwich? Lots of ways to use it so no best recipe.
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Old 18th April 2012, 08:27 PM   #908
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An excellent recipe for chile con carne was published some years ago in Gray's Sporting Journal, when A. D. Livingstone wrote the "Campfire Cooking" column. He started his essay on chili with a very basic, and probably "authentic", recipe:

In a large pot put some meat, preferably venison, preferably with bones. Add some salt and a handful of crushed dried chili peppers. Add water to cover, bring to boil, reduce heat, summer until meat falls apart. Done!

(He went on to expand that recipe considerably)
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Old 19th April 2012, 08:58 AM   #909
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Quote:
Originally Posted by Cal Weldon View Post
No recipe, just put it together and taste as you go along. There are so many variations and if you are adventuresome there are no ingredients that don't fit the bill. It also depends on what you are going to do with it. Are you going to eat it from a bowl or a plate? (that might determine the viscosity) Is it served on rice or is it part of a salad? (maybe you'll want it hotter) Chili dogs or an open face sandwich? Lots of ways to use it so no best recipe.
Okay, I got you Then the best way (and the tastier one!) will be to try multiple variations.

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Old 19th April 2012, 01:14 PM   #910
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Dunno the Thai or Mandarin translations, but same problem.
You could add Indian. The first serious Thai restaurant in Boston (circa 1970) opened with authentic heat and Joyce Chen's at MIT would serve Mao Po that turned you red. The public's taste since then has gotten them to mellow a bit. I found real vindaloo in Mumbai too much for me.

You could always try East Coast Grill's hell night. The TV guy could not eat the "pasta from hell".
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