Do they usually cook chili with meat or is it a vegetarian dish? Is it also considered chili? https://img2.freepng.ru/20180723/cx...ans-5b560cc4bccd77.7471036315323660207734.jpg
You have described what we have here and I suspect in many places around the world.
Chili is both a pepper and a sauce. Con carne means 'with meat'.
If modified corn starch is what it takes to make it taste like Grandma's ,
I ' m all for it ..........
I ' m all for it ..........
My aunt and uncle are vegetarians, they make a chili with this canned tofu? hamburger called ‘vege-meat’ there ain’t enough hot sauce in Texas to kill the taste!
Bob,
Rest assured there is enough hot sauce to not just kill the taste, but even kill you!
However that would be a waste of reasonably good hot sauce.
Rest assured there is enough hot sauce to not just kill the taste, but even kill you!
However that would be a waste of reasonably good hot sauce.
My wife regularly makes "veggie chili", which has onions, garlic, sweet peppers (red and green), zucchini (or other squash), sweet potato, frozen corn (either store-bought or the stuff I charred on the grill then froze last year) and tinned tomatoes, plus salt, "chili powder", and cumin. It doesn't suck, especially if you add extra dried crushed chilis. (and a pork chop)
Edit: and of course a tin of red kidney beans!
Edit: and of course a tin of red kidney beans!
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Chili dogs with veggie chili are not uncommon. But what do I know, I put beans in my chili con carne. 🙂
Here is my current stash of dried chilis.
Back left are Indian "dried red chilis", back right are Mexican chili de arbol. Front left to right guajillo, ancho, morita, chipotle.
Back left are Indian "dried red chilis", back right are Mexican chili de arbol. Front left to right guajillo, ancho, morita, chipotle.
Mark,
The lessons cost more than my smoker! I did look at a number of online bits about smoking and smokers. The one I bought was recommended by three different sites! It does work nicely for an electric smoker and as an electric there is the advantage of easy control of temperature for we lazy folks.
As to wood for smoking I have a few thousand board feet of sugar maple, much less hickory but mesquite doesn't really grow around here.
If for some reason the smoker limits me, I can always build one in my shop!
Thanks,
ES
Probably ancho (dried poblano), they have a sweet, almost prune-like flavour. The Guajillos don't have much more heat, but have a different, more typical "chili" flavour. Chili de arbol are all about the heat, with a bright, sharp flavour. Moritas and chipotle are both smoked.
I think a good mix for a chili powder would be about one ancho, two guajillos, and a couple of something hot (Indian red "chilly" or arbol, the Indian ones have a richer flavour), and a piece of chipotle or a small morita for that hint of smoke.
If I had any dried New Mexicos I would suggest those as the ideal mild chili pepper for powder. Lovely red colour, excellent flavour, just a bit of heat. I have a couple growing but won't have peppers from them until late summer, they are only a couple inches high right now (and I'm hoping more sprout!).
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Have you come across Steve Raichlen? He is an old acquaintance from the 70's and will smoke anything. Barbecuebible.com - Barbecue and Grilling Recipes from Steven Raichlen
The devil is still ice skating to work!
Looking at his bit, he does bacon in a manner very close to what I do!
Cure the sides in salt and sugar. Although I change the sugar after it becomes liquid. I use brown sugar. The two hours of smoking. Slice and I prefer oven baking to cook it. That gives really good control on the final product. Still playing with the best baking temperature! But I cook 2 ounces at a time and have 20 pounds to play with.
Trying to decide if to do salmon or beef brisket next.
I did notice some folks use oak. Probably have a lifetime worth of oak scraps.
My quick calculations say on just the lamb sides I have half way paid for the smoker. My rule is to always spend less on the tool than the material it processes.
Even met that with my Felder table/panel saw. (It cost more than my car!)
BTY my freezer is down to about 85% full and the pantry shelves about 90%. However down to 2 apples, 9 oranges and 5 bananas. However about 5 pounds of dried fruit.
Might actually have to go shopping again in two weeks!
Might actually have to go shopping again in two weeks!
Ed, so nice to see you getting your feet wet in the smoking world. I admit that as late I have not the time nor patience as before but I was considering getting one of those auto feed units that you set and walk away. The manufacturer Bradley is a 20 min drive from here and occasionally the have seconds or returns up for a good price. Like you, I can fix whatever is wrong so I think I'll put my name in the hat.
I still have enough protein to last a long time. It's kinda neat to see all those memories in the bottom of the freezers as you go through. I just found a pizza sauce from the end of 2018. Might need to rinse off the snow but like I said, it sure brings back memories of when it was made.
I was looking for this material, it was vegetable oil poisoning!
The Guardian author Bob Woffinden investigated this scandal in the 80s. And although he is a supporter of the conspiracy theory of the Spanish government, his text has interesting details about those times, backed up by other sources, in particular the WHO report, publications in the journals Epidemiologic Reviews, New Scientist, on the NCBI website and many other resources.
The epidemic officially began on May 1, 1981, when an eight-year-old boy suddenly became ill and died in his mother’s arms on the way to the La Paz hospital in Madrid. When the doctors found out that all of his five brothers and sisters were also ill, they sent them to the hospital and began to be treated for SARS.
https://img.tyt.by/720x720s/n/it/0e/8/sindrom_toksichnogo_masla_memorial.jpg
https://img.tyt.by/720x720s/n/it/02/9/ispancy_proveryayut_maslo_1981_god.jpg
The Guardian author Bob Woffinden investigated this scandal in the 80s. And although he is a supporter of the conspiracy theory of the Spanish government, his text has interesting details about those times, backed up by other sources, in particular the WHO report, publications in the journals Epidemiologic Reviews, New Scientist, on the NCBI website and many other resources.
The epidemic officially began on May 1, 1981, when an eight-year-old boy suddenly became ill and died in his mother’s arms on the way to the La Paz hospital in Madrid. When the doctors found out that all of his five brothers and sisters were also ill, they sent them to the hospital and began to be treated for SARS.
https://img.tyt.by/720x720s/n/it/0e/8/sindrom_toksichnogo_masla_memorial.jpg
https://img.tyt.by/720x720s/n/it/02/9/ispancy_proveryayut_maslo_1981_god.jpg