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2010 Cooking Club Week 24: Chilli!
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I make the BBC one when I get home from work and feel like some chilli. I make Sparks recipe when I have friends around that I want to impress and have a couple of days to prepare
Is that the Jo Pratt one? I make it all the time. Great recipe. I always double the recipe and freeze tonnes of it in 2 serving portions. It's great for those evenings when you can't be bothered to cook but want something really tasty.0 -
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Nope, it was the one that Mr Benevolent linked to. Though I'll try out the one that you suggested next 0
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Well mine is now cooking in a normal pot as we speak. Not sure how long it will need but it is 19:38 now so I am debating eating it tomorrow and just getting pizza from my local Schützenverein restaurant for tonight instead.
Did all kinds of replacements to the main recipe of the thread so no idea how this will turn out but will let you know either later or tomorrow.
As for feeding it to the baby.... how was the nappy experience the next day? 0 -
nozzferrahhtoo wrote: »As for feeding it to the baby.... how was the nappy experience the next day?
Actually it was completely normal.
...which isn't to say it was pleasant, you understand
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My freezer is now filled with some frozen slabs of chilli and I need to clear the thing for a defrost, so I'll try again in a few weeks.
I live in Dublin so getting to F&B isn't a problem. I bought a massive crock pot this week for my soups and came to this forum to see what else I could make. This was an obvious choice 0 -
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Nope, different stuff. Well. They're both ground flour made with corn; the difference is that cornmeal is where you dry the corn and grind it (and we're talking maize here, not sweetcorn btw); but masa harina is where you nixmatalise the corn first (ie. soak it in a weak lye solution, originally made with wood ash and water, but done these days with chemicals) and then grind the paste and dry it (the paste itself is called masa when wet). They taste different and they act different when you cook with them - for example, you can make tortillas with masa but you can't with cornmeal; and masa makes for pretty lousy polenta...Sparks, is masa harina the same as cornmeal that you get in health shops?
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Got the more "exotic" ingredients in F&B yesterday so I think I'm gonna make this over the weekend. I've no pressure cooker so I'm just gonna make it in my regular big pot that I make my normal chilli in. I've already bought other equipment for one of your recipes Sparks! Can't do it again, although I have thought about getting a pressure cooker...maybe in the future.On to the rest of the ingredients:
The beer should be any ordinary beer. Not stout or weisbier, and not lager if you can help it. The former are too heavy and get horrible with cooking, the latter are too light. And you only need two bottles. One goes in the pot, one goes in the cook. (Yes, you can use water if you want to skip the small amount of alcohol that will remain after cooking, but it'll be less tasty).
Now I don't want to be a total pedant here, buuuuuut........ that beer in your picture is a Lager.0 -
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Yeah, the pressure cookers (decent ones anyway) are expensive enough. Slow cookers, they're just €20-30, but a pressure cooker, that's another league. Mind you, they're not a one trick pony - any stew, any stock, anything that involves wet cooking in a pot, and they can not only do it, but do it faster.Got the more "exotic" ingredients in F&B yesterday so I think I'm gonna make this over the weekend. I've no pressure cooker so I'm just gonna make it in my regular big pot that I make my normal chilli in. I've already bought other equipment for one of your recipes Sparks! Can't do it again, although I have thought about getting a pressure cooker...maybe in the future.
But so long as you cook it a bit longer and watch the liquid level, a normal pot is perfectly fine. The heaviest one you've got, though.
Yeah, I was trying to get something heavier than bud but lighter than weisbier or stout, that was the closest I could find at the time. I've since tried it with budvar (meh), tsing tao (nice but a bit... thin), and hoegarden (yeah, the weisbeir blanc's aren't any better). I keep meaning to try corona, but it seems too gimmickyNow I don't want to be a total pedant here, buuuuuut........ that beer in your picture is a Lager. 0 -
Yeah, I was trying to get something heavier than bud but lighter than weisbier or stout, that was the closest I could find at the time. I've since tried it with budvar (meh), tsing tao (nice but a bit... thin), and hoegarden (yeah, the weisbeir blanc's aren't any better). I keep meaning to try corona, but it seems too gimmicky
A slightly hoppy English Blonde Ale would be the way to go imo. Something like St. Austell's Proper Job, or my go to Ale for Stews, London Pride by Fullers.0 -
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I forgot to add that I actually made this last week. I didn't have a pressure cooker so I reckon it made quite a big difference to the overall dish. I used a large pot but after about 2 hours cooking (on a very low heat) the bottom of the Chilli started to stick and burn, I had to transfer it to another pot. It didn't burn or stick after that. It also dried out an awful lot. I used 500ml of beer but I had to keep topping it up with water. After about 3 hours the steak pieces had turned to mush. It looked the way a stew looks the next day, with all the beef being stringy.
Apart from that it was quite nice, probably not as nice as the Chilli Con Carne dish that's a regular at home. I'd love to take the best elements of both dishes and make a "Super Chilli" particularly the mixture of chillis in Spark's Chilli. They gave a real depth of flavour without being ridiculously hot, which can sometimes happen with the single chilli CCC that I make.
I'd definitely like to make it again in a pressure cooker though.0 -
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Glad you liked it Muahahaha. Like oB said, most of the heat's from the fresh chilli and the new mexico reds (and in my own version, the chilli powder because I've started making my own). The anchos are really mild and the chipotles even milder (they're just smoked jalapenos, which are the mildest chilli going, you could eat them raw without much pain). If you want to dial down the heat, cut back on the new mexico reds and the fresh chillis and add more adobo chillis to replace them (about the same quantities for the dried chillis and if you're swapping dried adobos for fresh chilli, use a bit more of the dried than you did of the fresh). And of course reverse that to dial up the heat. Personally I hit my limit when I get to the habaneros, but your milage may vary. Other than that, I'd keep all the ratios intact, but I wouldn't increase the batch sizes when browning and I'd watch the cooking times as well, you're going to need much longer when the quantities double, obviously. And that means that if you were cooking in an ordinary pot instead of a pressure cooker or a slow cooker, that you'd have to watch the liquid levels as you'd get more evaporation.
BTW, this stuff freezes wonderfully, because the freezing and thawing just tenderises the meat even more (you might need to add a little flour or masa harina to thicken it up when it's thawed and heated though, but check first, it might be fine). I've had bowls of this that had been frozen for three months and they were great.
And I have a pressure cooker full of the stuff at home for tea tonight too 0 -
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Tsk, tsk. ADD MOAR BEER!!!LordChessington wrote: »Two added cups of water later and it was grand.
Naw, water's grand, but a little bland. Beer is good (no, seriously, the alcohol dissolves some of the compounds that give the dish taste but which aren't water-soluble -- same idea as you get in tomato sauces that use white wine or vodka), beef stock is good too for top-ups (I wouldn't use beef stock at the beginning, because you're making your own beef stock in the chilli as it cooks, so why bother?).0 -
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Start using myfitnesspal.com - there's an area there when you can input a recipe exactly, and it'll calculate the nutritional value for you.
Ah yeah I'm using MyFitnessPal, I find it great for counting calories eaten and burned through exercise. I didn't know you could input a recipe manually, I must give that a go so I can get an accurate reading, thanks 0 -
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I'd skip the pulled pork for a weight loss diet You just can't get round the BBQ sauce because every style of BBQ sauce has lots of sugar in it, and without the sauce, it's just not as nice as it could be (now, if you were cooking it in a real BBQ pit with the smoke, that might be different...)
I don't think the collagen to gelatin conversion does anything to the fat content; eat a pound of either and your body breaks it down to the same stuff (the conversion process doesn't add or remove elements to or from the compounds, just moves them about a bit). It's just that gelatin has a nicer mouth feel than collagen because it liquifies and coats all the muscle fibres.
ps. Don't eat a pound of either; a pound of gelatin is probably not good for you and a pound of collagen would make you swear off food for a month and probably clog your GI tract like a pound of hair in a shower drain...0 -
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