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2010 Cooking Club Week 24: Chilli!
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Yeah, I don't know what it is, but I have never been able to get porridge to come out right from a slow cooker. I've tried all of the recipes Alton Brown ran through, I've tried rolled oats and pinhead oats, I've tried water, milk, everything - it never works as well as throwing a half-cup of rolled oats into two cups of water at a rolling boil and stirring continuously for five to six minutes. I should get better results from the slow cooker, but it just doesn't seem to want to work (and I've tried it in two different slow cookers so far).2 disastrous attempts at porridge
Aw, shucksSweet sufferin' lantern hour of jebus - but this is the definitive, the benchmark against which all others will be measured to my dying day. Sparks, you Sir will be forever more be mentioned, nay, revered in the same manner as the great recipe introducers in this house.
Glad you liked it!0 -
DamoElDiablo wrote: »Been meaning to get a good chilli recipe for a while now, and after reading this whole thread, I really want to make this! Will start gathering the stuff needed, but will be a week or two before I get to try it properly! Can't wait!
Finally got round to making this. I was making some for lunch tomorrow and during the week, but couldn't resist having a small bit when it was done, and all I can say is wow...
Sparks, this is absolutely amazing! Best that I've ever tasted!!!0 -
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Ended up making it again last night also.
Didn't have the star anise this time just the nam pla fish sauce, plus I added some finely diced capsicum. Everything else was pretty similar to the recipe though. Beef and bacon, the same wet ingredients, extra tomato, lima beans, and the spices were peri-peri, ground chili pepper, chili flakes and garlic (I think)
About to have it for lunch, and prob finish it off tonight 0 -
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Fair enuffski. It was a genuine question though. I was always under the impression that super spicy food, or even highly seasoned food, was a no no with babies.The tl;dr answer is yes.
But don't go mad - that's a tasty chilli, but it's no platemelter, there's very little fresh chilli in it and all the chillis are dried new mexico red and anchos, and some chipotles in adobo. And there was very little salt put into it.
And he's been eating curry in the creche for weeks now.
My first is on the way in a couple of months time so I'd be novice with that type of stuff.
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I remember those days (all of ten months agoFair enuffski. It was a genuine question though. I was always under the impression that super spicy food, or even highly seasoned food, was a no no with babies.
My first is on the way in a couple of months time so I'd be novice with that type of stuff. ). Go easy for the first while - ours has only been on solids for three or four months now - but so long as you don't try feeding them a vindaloo on day one, babies can cope with surprising foods. Look up annabel karmel's books - half the recipes in there are just what we'd cook for dinner ourselves (perhaps with a bit less salt - the salt you really can't give them, it'd cause their kidneys some problems), just in smaller portions and puree'd. It's a long way from when I was his age - the muck we ate back then was appalling...
BTW, if you're still a few months out, this, this and especially this may be useful (to everyone else, sorry, they're not chilli-related ). Good luck! 0 -
So I moved from Paris to NYC a few months back and when exploring our neighborhood I came a cross South Bar, a small, cosy joint run by a couple from Austin. They mentioned that each year they run a chili cook-of and that if I was interested I should enter.
Right away I thought of Spark's recipe. I've made it twice before and along with most stew-like dishes that involve meat and 2 days to prepare I consider myself pretty good at it. But because I'm so new to the country I thought that I'd give it a miss this year. Even if the recipe is great I felt that IO couldn't just waltz into the US and starting showing them how to cook their own food.
So fast-forward to this afternoon where the wife and I head down to the bar. It's stopped snowing but there's still 10 inches on the paths less trodden. We turn up to find a full bar and 27 entries. After the judging we all got to sample, along with some good cornbread and an ample supply of beer.
Between the 2 of us we managed to get to taste 8 of the entries but due to some sneaky timing I was in line when the results were called and got to taste the top 3 winners. Though when I tasted the winner I suddenly regretted my decision not to enter. I had a little more just to be sure but there was no mistaking that it tasted like fried beef mince with a Knor Gravy mix and some interesting blend of chilies. 2nd place was much darker with a sticky sauce as though someone had added BBQ sauce. This was more of a stew as they either used no mince or the meat hadn't cooked long enough to break down. 3rd place tasted 'okay' but used 3 different types of beans (Ugh!)
We got chatting to an old guy who asked us what we thought and we told him what we thought. He nodded and asked if we had tasted #3 so we looked at our bowls and said no. He headed off and came back a couple of minutes later with the most wonderful chili ever. It looked exactly like Sparks's version and had the same chilies and other bits like the addition of star anise, use of the right flour and pretty much the same ingredients in the spice mix. He didn't of course give me the full recipe but it was pretty close. I could tell from the texture that he had used a mix of stewing and minced beef as well as some pork.
Still though, it wasn't exactly as how I had remembered Spark's version. I think he may have used beer instead of water but it doesn't really matter because next year I'm going to make Sparks's version and enter it in as many Chili Cook-offs as I can find. Though if the judges in South are anything to go by I won't be winning much but at least I'll be content with the knowledge that I'll be spreading good chili to Brooklyn
Though now it's time to get working on a winner Lasagna recipe for the March cook-off !0 -
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Feck, I didn't realise the standard for cook-offs was that awful (BBQ sauce... in chilli? Ugh...), if I had, I'd have been looking for one! Definitely enter next time Ponster!
Ah here, this is Brooklyn (South Slope?), not Texas. Give them a chance
Might send the father in law along to see how he does against Ponster 0 -
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had burritos tonight! 
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