My chili is missing something
Ah-knee
Hope
> Quick, name a spice you put in yours
Nonespice (Allspice's ugly sister.) Sorry, I don't "do" chili, so I
can't help you out. :-(
Ah-knee
I have made this so many times I thought I knew it by heart. The
recipe card ran off somewhere. Yup, missin something. Not my best.
Maybe I will find the card by the time I have it for left overs.
Joseph Littleshoes
Ah-knee wrote:
> Quick, name a spice you put in yours
Cumin.
aine
I used chili powder (which usually has cumin, I think..right?) That is
normally enough for me because the chili I prefer has a sweeter taste
rather then hot and biting. Like stag original or if you have ever
tasted Wendy's? Ya, okay sorry don't mean to put food beneath you. I
respect your cooking ability and creativity. No sarcasm involved here.
Then,I add a tad more paprika, cayenne, oregano, pepper and garlic to
taste. I use green pepper and onions. I use black and kidney beans.
Do you use tomato paste or sauce? I put in sauce this time. I thought
I remembered that for chili and paste for lasagna. Maybe I confused my
recipes.
Could be the chili powder is a milder flavor then another brand I
bought. That can happen if you do not use pricier spices and stick to
the same, right?
It tasted good first bite but ended on a flat note. Hmm..thanks for
letting me cooking disaster ramble. I will add cumin on the re-heat
and see if that helps. I made a huge pot so I could have it for potato
toppers. Easy meal because hopefully I will be yard working if there
is sun!!
storm
> Quick, name a spice you put in yours
Onion powder or flakes
-storm
Joseph Littleshoes
aine wrote:
> On May 8, 9:39ÔøΩpm, Joseph Littleshoes <jpsti...@isp.com> wrote:
>
>>Ah-knee wrote:
>>
>>>Quick, name a spice you put in yours
>>
>>Cumin.
>
>
> I used chili powder (which usually has cumin, I think..right?)
Often, if its a traditional Mexican powder, but many American
commercial powders don't include it. Here's a fairly typical recipe for
chili powder
Ingredients
* 3 ancho chiles, stemmed, seeded and sliced
* 3 cascabel chiles, stemmed, seeded and sliced
* 3 dried arbol chiles, stemmed, seeded and sliced
* 2 tablespoons whole cumin seeds
* 2 tablespoons garlic powder
* 1 tablespoon dried oregano
* 1 teaspoon smoked paprika
Directions
Place all of the chiles and the cumin into a medium nonstick saute pan
or cast
iron skillet over medium-high heat. Cook, moving the pan around
constantly, until
you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set
aside and
cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along
with the
garlic powder, oregano, and paprika. Process until a fine powder is
formed. Allow
the powder to settle for at least a minute before removing the lid of
the carafe.
Store in an airtight container for up to 6 months.
> That is
> normally enough for me because the chili I prefer has a sweeter taste
> rather then hot and biting. Like stag original or if you have ever
> tasted Wendy's? Ya, okay sorry don't mean to put food beneath you. I
> respect your cooking ability and creativity. No sarcasm involved here.
>
None taken, i don't eat 'processed' or commercial food products. Though
back in the day when i did i was a "Hormel" fan.
Cumin is often sold as a fine powder and are the seed of the apiaceous
plant, Cuminum Cyminum.
> Then,I add a tad more paprika, cayenne, oregano, pepper and garlic to
> taste. I use green pepper and onions. I use black and kidney beans.
>
> Do you use tomato paste or sauce? I put in sauce this time. I thought
> I remembered that for chili and paste for lasagna. Maybe I confused my
> recipes.
When i make a big pot of chili i put a half dozen or more peeled, seeded
& chopped tomatoes in to cook with the beans.
When i am browning the beef in a hot skillet, just to give it some nice
color and add some flavor, i put in a small can of tomato paste and let
it caramelize a bit, form a 'fond' on the bottom of the pan which i then
'de glaze' with a good dark beer, porter or stout, and scrape all up and
add to the pot of beans.
>
> Could be the chili powder is a milder flavor then another brand I
> bought. That can happen if you do not use pricier spices and stick to
> the same, right?
Not only that but fresh is best, the chili powders tend to lose potency
very quickly which is why i like to use fresh chilies. Never buy a big
can of chili powder unless you use copious amounts often. Same with curry.
>
> It tasted good first bite but ended on a flat note. Hmm..thanks for
> letting me cooking disaster ramble. I will add cumin on the re-heat
> and see if that helps. I made a huge pot so I could have it for potato
> toppers. Easy meal because hopefully I will be yard working if there
> is sun!!
You might want to try a tablespoon or so of a good cider vinegar or red
wine vinegar. Also there is a very good result obtained by using green
tomatoes. Thyme, mustard, celery seeds are all good additions to a pot
of chili con carne con frijoles.
--
JL
aine
> aine wrote:
> > I used chili powder (which usually has cumin, I think..right?)
>
> Often, if its a traditional Mexican powder, but many American
> commercial powders don't include it. Here's a fairly typical recipe for
> chili powder<
(snipped for length..saved for recipe binder) Thank-you *very* much.
> > That is
> > normally enough for me because the chili I prefer has a sweeter taste
> > rather then hot and biting. Like stag original or if you have ever
> > tasted Wendy's? Ya, okay sorry don't mean to put food beneath you. I
> > respect your cooking ability and creativity. No sarcasm involved here.
>
> None taken, i don't eat 'processed' or commercial food products. Though
> back in the day when i did i was a "Hormel" fan.<
The thought of processed foods now make me cringe, but, there are
things my kids like and I am okay with it until I wean them off
slowly. Last can of Hormel chili I opened had a big lard hunk..hurl.
(snipped, info processed :)
>
> > Do you use tomato paste or sauce? I put in sauce this time. I thought
> > I remembered that for chili and paste for lasagna. Maybe I confused my
> > recipes.
>
> When i make a big pot of chili i put a half dozen or more peeled, seeded
> & chopped tomatoes in to cook with the beans.
>
> When i am browning the beef in a hot skillet, just to give it some nice
> color and add some flavor, i put in a small can of tomato paste and let
> it caramelize a bit, form a 'fond' on the bottom of the pan which i then
> 'de glaze' with a good dark beer, porter or stout, and scrape all up and
> add to the pot of beans.<
I am eating at your house.
>
>
>
> > Could be the chili powder is a milder flavor then another brand I
> > bought. That can happen if you do not use pricier spices and stick to
> > the same, right?
>
> Not only that but fresh is best, the chili powders tend to lose potency
> very quickly which is why i like to use fresh chilies. Never buy a big
> can of chili powder unless you use copious amounts often. Same with curry.
BIG Ah ha! I did a nose test which I had not thought to do since it
was not _that_ long ago I bought it. I think that is what it is. It
does not have the zip of when I first opened it. I had no clue this
happens. I swear my mom kept spices for years but thinking back..how
dumb is that. Depression thinking probably.
Eating less processed, gluten and wheat free adds at least 50 dollars
a week to the grocery budget. I think that is really sad. Cripes, the
were asking $4.99 for a three stemmed bunch of fresh basil. Lavender
for aromatherapy is going for $7.00 for maybe 6-7 stems. I hate to
undercut local owned but I can grow it and sell for a dollar and still
make a profit. That is Highway blatant greed robbery!
(Rant tantrum over)
> > It tasted good first bite but ended on a flat note. Hmm..thanks for
> > letting me cooking disaster ramble. I will add cumin on the re-heat
> > and see if that helps. I made a huge pot so I could have it for potato
> > toppers. Easy meal because hopefully I will be yard working if there
> > is sun!!
>
> You might want to try a tablespoon or so of a good cider vinegar or red
> wine vinegar. Also there is a very good result obtained by using green
> tomatoes. Thyme, mustard, celery seeds are all good additions to a pot
> of chili con carne con frijoles.<
Same as those used in "Fried Green Tomatoes?" I always wanted to grab
one of those through the screen and chow down.
I will try the cider vinegar. I use raw unpasturized Hain. (Good for
what ails you) I past a pretty bottle of red wine vinegar two days ago
and almost bought it for the bottle. I should have now!
Thank you for all your input. :)
aine
Yes, I used onions. I go through alot of onions and green/red/orange
peppers. I live in the land of Walla Walla Sweets! I keep flakes just
in case I am out and panic but I love the smell and taste of sauted in
olive oil onions. Peppers added is a perk since they are so darn
seasonal priced. Ticks me off they do not sell them by the pound. They
are always priciest when they are the tiniest and my kids can go
through 10 peppers a day if I cut them up for veggies.
Joseph Littleshoes
aine wrote:
>
> I will try the cider vinegar. I use raw unpasturized Hain. (Good for
> what ails you) I past a pretty bottle of red wine vinegar two days ago
> and almost bought it for the bottle. I should have now!
>
> Thank you for all your input. :)
>
>
Its my pleasure Aine. The Hain unpasturized cider vinegar is a favorite
of mine.
I hope you are making vinaigrettes with it?
Let me know if you are interested in walnut, mustard, creme de
vinaigrettes? using various fruit vinegar's, such as raspberries
vinegar, and other oils like walnut or avocado oil make some very nice
salad dressings, vinaigrettes.
You can also do cooked egg yolk mayo's using hard boiled egg yolks
instead of raw with oils & vinegar's, gherkins, cornichons, olives &
etc. :)
--
JL
Ah-knee
I am up for anything gluten/wheatfree. Plus, it will suit me well for
low fat or good fats since going GF/WF means that being away from
allergens ups the count of cholesterol since one absorbs better.
I have gotten into adrenal health food. Using more teas like raspberry
leaf. I have started on more foods like almonds, avocados, papaya,
mango.
The vinaigrettes (had to spell from yours) perked up my ears. You must
be psychic. I was told because I eat so little fat now that to keep
skin and health at a good place I should use raw oils. Like
vinaigrettes on salad, so, I was actually trying to figure it all out
not more then 2 days ago. I have my olive oil but there is another oil
I cannot remember and need to look up that helps with the good fats
and is good on salads.
You are a sweetheart Joseph. You really are always ready to jump in
and help out. (bow)
Joseph Littleshoes
Ah-knee wrote:
> On May 9, 12:42ÔøΩpm, Joseph Littleshoes wrote:
>
>>aine wrote:
>>
>>
>>>I will try the cider vinegar. I use raw unpasturized Hain. (Good for
>>>what ails you) I past a pretty bottle of red wine vinegar two days ago
>>>and almost bought it for the bottle. I should have now!
>>
>>>Thank you for all your input. :)
>>
>>Its my pleasure Aine. ÔøΩThe Hain unpasturized cider vinegar is a favorite
>>of mine.
>>
>>I hope you are making vinaigrettes with it?
>>
>>Let me know if you are interested in walnut, mustard, creme de
>>vinaigrettes? ÔøΩusing various fruit vinegar's, such as raspberries
>>vinegar, and other oils like walnut or avocado oil make some very nice
>>salad dressings, vinaigrettes.
>>
>>You can also do cooked egg yolk mayo's using hard boiled egg yolks
>>instead of raw with oils & vinegar's, gherkins, cornichons, olives &
>>etc. ÔøΩ:)
>>--
>>JL
>
>
> I am up for anything gluten/wheatfree. Plus, it will suit me well for
> low fat or good fats since going GF/WF means that being away from
> allergens ups the count of cholesterol since one absorbs better.
>
> I have gotten into adrenal health food. Using more teas like raspberry
> leaf. I have started on more foods like almonds, avocados, papaya,
> mango.
>
> The vinaigrettes (had to spell from yours) perked up my ears. You must
> be psychic. I was told because I eat so little fat now that to keep
> skin and health at a good place I should use raw oils. Like
> vinaigrettes on salad, so, I was actually trying to figure it all out
> not more then 2 days ago. I have my olive oil but there is another oil
> I cannot remember and need to look up that helps with the good fats
> and is good on salads.
>
> You are a sweetheart Joseph. You really are always ready to jump in
> and help out. (bow)
Its a simple topic but can become complex in the abundance of
information about it. Julia Child's classic "Mastering the Art of French
Cooking" is ... well... a classic and has the basic information for
vinegrette well written and explained.
From what i know the so called 'rape seed' oil is the healthiest but
the foulest tasting oil to use for a vinaigrette. Even worse than olive
oil which i never use for anything.
For an ordinary, every day, plain vinaigrette i use canola, corn or
peanut oil. Depending on which bottle is closest.
The key to a good vinaigrette is proportions i use a 3:1 oil to vinegar
ratio. 3 parts oil 1 part vinegar. Adjust for personal preference and
ingredients, i tend to be extravagant with a good Balsamic.
Often i just squeeze some lime juice over a green salad and crumble some
blue cheese on it and toss. But at least consider, lemon and orange
juices, freshly squeezed.
At least once a week, i marinate some cooked, diced breast of chicken in
an herbal vinaigrette. After marinating for an hour i then serve it with
a big green salad (lettuce, tomato, broccoli, cauliflower, green pepper,
green onions, garbonzoes, herbed garlic croutons) as dinner.
using the 3:1 ratio of oil & vinegar i mash an clove of garlic to a
paste, finely dice a green onion, add a pinch of thyme, oregano and/or
whole leaf sage and a tbs. of grated parm, s & p, lemon juice and/or
white wine & shake in a jar vigorously. Capers, cornicohons, olives etc.
even a soupÔøΩon of anchovy can be very nice. If your in a hurry and need
to use the vinaigrette immediately, don't have time to let it sit for at
least an hour, add a pinch of sugar:)
I often make up a quantity, a whole cups worth. it keeps well in a
sealed jar at room temp, just shake well before use. And don't hesitate
to sautÔøΩ with it. Some thinly sliced beef, quickly sautÔøΩed in an herbal
vinaigrette is very nice.
Powdered mustard is also good and using walnut or avocado oil only makes
it better.
Mayonnaise is traditionally made with just oil and raw egg yolks,
traditionally olive oil which i never use. Cant stand the taste of it.
But a hard boiled egg yolk can be mashed & emulsified with various other
ingredients to make a nice creamy, thin mayo for salad dressing.
Aioli is a classic French garlic mayo.
Making the garlic mayo with walnut oil, chopped walnuts and a bit of
horseradish & fresh cream is very good.
But that begins to verge on the buttermilk, yogurt and blue cheese
dressing, the cream dressings are very nice.
Cream de moutard is a favorite. And don't even get me started on
compound butters and 'small' sauces:)
--
JL
aine
>
> Its a simple topic but can become complex in the abundance of
> information about it. Julia Child's classic "Mastering the Art of French
> Cooking" is ... well... a classic and has the basic information for
> vinegrette well written and explained.<
That is two now. I was going to bring up Julia Child last post.
Decided it would lengthen a long reply already so I did not. Such a
gifted man you are.
>
> From what i know the so called 'rape seed' oil is the healthiest but
> the foulest tasting oil to use for a vinaigrette. Even worse than olive
> oil which i never use for anything.<
I like olive for cooking. Not so sure as a dressing yet. I saw sesame
which I use in massage oils so never thought of it for food. If I had
known I could eat it, then I could have include other massage moves!
heh.. Sesame is edible, the Neutragenia (sp TM) label threw me.
> For an ordinary, every day, plain vinaigrette i use canola, corn or
> peanut oil. Depending on which bottle is closest.<
I use canola. Peanut I have not but that leads me to think it was
possibly almond oil? Now that you mentioned nuts. I was surprised I
saw walnut oil too. Now I have started using Almong milk liking it far
better then soy or rice so I suppose why not almond oil.
>
> The key to a good vinaigrette is proportions i use a 3:1 oil to vinegar
> ratio. 3 parts oil 1 part vinegar. Adjust for personal preference and
> ingredients, i tend to be extravagant with a good Balsamic.
>
> Often i just squeeze some lime juice over a green salad and crumble some
> blue cheese on it and toss. But at least consider, lemon and orange
> juices, freshly squeezed.<
Love blue cheese sprinked. I was a bit addicted and could not eat a
salad without the beets or blue cheese for years so I forced myself to
rehab since it went pricey and with kids ya have to make cut backs
sometimes.
>
> At least once a week, i marinate some cooked, diced breast of chicken in
> an herbal vinaigrette. After marinating for an hour i then serve it with
> a big green salad (lettuce, tomato, broccoli, cauliflower, green pepper,
> green onions, garbonzoes, herbed garlic croutons) as dinner.<
I still eat alot of chicken. I have only baked in a lemon vinaigrette.
Disappointed by how the flavor did not go through it so, I will try
the cooked. How would that keep if I tossed the marinade and
refrigerated in a zip lock? How bout freeze? I like to keep things
handy so the kids and I can throw rice bowls together quickly. Life is
busy with Taekwondo, soccer, proms..
>
> using the 3:1 ratio of oil & vinegar i mash an clove of garlic to a
> paste, finely dice a green onion, add a pinch of thyme, oregano and/or
> whole leaf sage and a tbs. of grated parm, s & p, lemon juice and/or
> white wine & shake in a jar vigorously. Capers, cornicohons, olives etc.
> even a soup on of anchovy can be very nice. If your in a hurry and need
> to use the vinaigrette immediately, don't have time to let it sit for at
> least an hour, add a pinch of sugar:)<
Capers..flashback. Love them, forgot about them.
>
> I often make up a quantity, a whole cups worth. it keeps well in a
> sealed jar at room temp, just shake well before use. And don't hesitate
> to sautŽ with it. Some thinly sliced beef, quickly sautŽed in an herbal
> vinaigrette is very nice.
>
> Powdered mustard is also good and using walnut or avocado oil only makes
> it better.<
Oh, see, yep you knew about walnut oil.
> Mayonnaise is traditionally made with just oil and raw egg yolks,
> traditionally olive oil which i never use. Cant stand the taste of it.
>
> But a hard boiled egg yolk can be mashed & emulsified with various other
> ingredients to make a nice creamy, thin mayo for salad dressing.
>
> Aioli is a classic French garlic mayo.
>
> Making the garlic mayo with walnut oil, chopped walnuts and a bit of
> horseradish & fresh cream is very good.
>
> But that begins to verge on the buttermilk, yogurt and blue cheese
> dressing, the cream dressings are very nice.
>
> Cream de moutard is a favorite. And don't even get me started on
> compound butters and 'small' sauces:)<
Mayo is generally g/f and I do like it sparingly on things. Now you
have me adding to the shopping list. Having the right ingredients is
the biggest thing. Cept two people can make it and the one with the
fair for this kind of cooking is always going to have a better tasting
outcome.
I switched to the Omega 3 margerines. Need to dvelve deeper into
butters and such.
Joseph Littleshoes
aine wrote:
> On May 10, 2:12ÔøΩam, Joseph Littleshoes <jpsti...@isp.com> wrote:
>
>
>>Its a simple topic but can become complex in the abundance of
>>information about it. Julia Child's classic "Mastering the Art of French
>>Cooking" is ... well... a classic and has the basic information for
>>vinegrette well written and explained.<
>
>
> That is two now. I was going to bring up Julia Child last post.
> Decided it would lengthen a long reply already so I did not. Such a
> gifted man you are.
>
>
>>ÔøΩFrom what i know the so called 'rape seed' oil is the healthiest but
>>the foulest tasting oil to use for a vinaigrette. Even worse than olive
>>oil which i never use for anything.<
>
>
> I like olive for cooking. Not so sure as a dressing yet.
It must be an acquired taste, i have gone to olive oil tasting sessions
and have yet to find an olive oil i actually like the taste of. As an
ingredient in food it can be very good but for something like a
vinaigrette or marinade i would not use it.
> I saw sesame
> which I use in massage oils so never thought of it for food. If I had
> known I could eat it, then I could have include other massage moves!
> heh.. Sesame is edible, the Neutragenia (sp TM) label threw me.
I use a lot of dark sesame oil, the almost black stuff. I do a lot of
Chinese Wok cooking and for specifically Asian recipes its a must and
while i make a great Japanese sauce with it (equal parts sesame oil,
sake & soy sauce) i have never used it in a vinaigrette.
I like to keep a bit of the dark sesame oil in a small jar with some
Pat Chun garlic chili sauce, just a few drops, mixed in, and use this
for cooking eggs, scrambled is my favorite but it works well with fried
eggs also.
>
>
>>For an ordinary, every day, plain vinaigrette i use canola, corn or
>>peanut oil. Depending on which bottle is closest.<
>
>
> I use canola. Peanut I have not but that leads me to think it was
> possibly almond oil? Now that you mentioned nuts. I was surprised I
> saw walnut oil too. Now I have started using Almong milk liking it far
> better then soy or rice so I suppose why not almond oil.
Sure, its just very distinctive as a flavor. I have a very small bottle
of almond oil i keep for use in baked goods, breads, pastries & such.
Of course the almond coffee made with Amaretto liquor is far better imo
than the typical Irish coffee with whisky.
>
>
>>The key to a good vinaigrette is proportions i use a 3:1 oil to vinegar
>>ratio. 3 parts oil 1 part vinegar. ÔøΩAdjust for personal preference and
>>ingredients, i tend to be extravagant with a good Balsamic.
>>
>>Often i just squeeze some lime juice over a green salad and crumble some
>>blue cheese on it and toss. ÔøΩBut at least consider, lemon and orange
>>juices, freshly squeezed.<
>
>
> Love blue cheese sprinked. I was a bit addicted and could not eat a
> salad without the beets or blue cheese for years so I forced myself to
> rehab since it went pricey and with kids ya have to make cut backs
> sometimes.
*chuckle* i have bought blue cheese in the market that never made it home:)
>
>
>>At least once a week, i marinate some cooked, diced breast of chicken in
>>an herbal vinaigrette. After marinating for an hour i then serve it with
>>a big green salad (lettuce, tomato, broccoli, cauliflower, green pepper,
>>green onions, garbonzoes, herbed garlic croutons) as dinner.<
>
>
> I still eat alot of chicken. I have only baked in a lemon vinaigrette.
> Disappointed by how the flavor did not go through it so, I will try
> the cooked. How would that keep if I tossed the marinade and
> refrigerated in a zip lock?
I see many people do that, place the raw meat and marinade in a zip lock
bag over night. If i understand you correctly, marinades are usually
thrown away after use, but can be incorporated, as long as fully boiled
and cooked, even after having raw chicken in it for 24 hours. It is not
at all unusual to use a marinade as the basis for a sauce for the dish
the meat was marinated in.
> How bout freeze?
Im not sure, i have never done so.
> I like to keep things
> handy so the kids and I can throw rice bowls together quickly. Life is
> busy with Taekwondo, soccer, proms..
>
A small dice of veggies can be kept in your zip lock bag and its
contents thrown in a wok with a couple tablespoons of the vinaigrette
and some precooked rice stir fried a bit and serve with a variety of
condiments. A small drop of soy sauce and sesame oil is good & quick.
Do you have an electric rice cooker? if i were cooking for more than 1
other person i would have a rice cooker. As its just the 2 of us we get
by with a sauce pan of rice. 2 cups of cooked rice will give us 2 meals
per day for a week.
>
>>using the 3:1 ratio of oil & vinegar i mash an clove of garlic to a
>>paste, finely dice a green onion, add a pinch of thyme, oregano and/or
>>whole leaf sage and a tbs. of grated parm, s & p, lemon juice and/or
>>white wine & shake in a jar vigorously. Capers, cornicohons, olives etc.
>>even a soup on of anchovy can be very nice. ÔøΩIf your in a hurry and need
>>to use the vinaigrette immediately, don't have time to let it sit for at
>>least an hour, add a pinch of sugar:)<
>
>
> Capers..flashback. Love them, forgot about them.
>
>
>>I often make up a quantity, a whole cups worth. it keeps well in a
>>sealed jar at room temp, just shake well before use. ÔøΩAnd don't hesitate
>>to sautÔøΩ with it. ÔøΩSome thinly sliced beef, quickly sautÔøΩed in an herbal
>>vinaigrette is very nice.
>>
>>Powdered mustard is also good and using walnut or avocado oil only makes
>>it better.<
>
>
> Oh, see, yep you knew about walnut oil.
Oh yes, its next my bottle of calvados brandy.
>
>
>>Mayonnaise is traditionally made with just oil and raw egg yolks,
>>traditionally olive oil which i never use. ÔøΩCant stand the taste of it.
>>
>>But a hard boiled egg yolk can be mashed & emulsified with various other
>>ingredients to make a nice creamy, thin mayo for salad dressing.
>>
>>Aioli is a classic French garlic mayo.
>>
>>Making the garlic mayo with walnut oil, chopped walnuts and a bit of
>>horseradish & fresh cream is very good.
>>
>>But that begins to verge on the buttermilk, yogurt and blue cheese
>>dressing, the cream dressings are very nice.
>>
>>Cream de moutard is a favorite. ÔøΩAnd don't even get me started on
>>compound butters and 'small' sauces:)<
>
>
> Mayo is generally g/f and I do like it sparingly on things. Now you
> have me adding to the shopping list. Having the right ingredients is
> the biggest thing. Cept two people can make it and the one with the
> fair for this kind of cooking is always going to have a better tasting
> outcome.
There is an "occult" side to it all, im convinced. I think there is an
energy transference between the cook and the food. Food tastes better
when prepared by people who love to prepare food.
Originally it was just a hobby with me. Then i lived for about 10 years
in a very small studio apt that i was hardly ever in, worked and slept
basically with the routine stop for fast foods, cans of chili, pizza and
such.
Then i moved to Berkeley Ca. First time i served a Berkeley friend
'hamburger helper' i got the beginning of an education in food
acquisition and preparation. Was introduced to all the 'whole foods'
and organic and exotic in the area. Learned about the fresh is best
rule, to the point i barely use any processed foods, cans & boxes & such
of commercially prepared, processed foods. I got so into it all i got a
job as a trainee prep cook at a restaurant, an upscale northern Italian
restaurant, took me all of 6 months to realize i did not want to cook
professionally, but learned some good recipes and uses for wines & how
to make pasta.
>
> I switched to the Omega 3 margerines. Need to dvelve deeper into
> butters and such.
>
I have lots of recipes for what are called 'compound butters' buerre de
ail being one of the most common, garlic butter.
Maitre d's butter is very nice and there are some very complex but very
good flavored butters that use herbs and wines for flavor.
Obviously i can go on and on about cooking:)
One last thing about cooking for your kids. I get 'stew beef' from a
local butcher at a reduced price, its the trimming from the larger
carcasses he butchers every day, and he sells these odds & ends as 'stew
beef' in 1 - 2 inch pieces i take them home, 2 - 4 pounds of them, and
then using a very sharp knife, trim them all to the same size, removing
any, gristle, fat, connective tissue and then sautÔøΩ in hot oil & garlic
till they are nicely browned on the out side.
This 'browning' of meat is scientifically documented to create new
flavors by the partial carbonizing of the meat.
Once the meat is browned place in enough stock or water to cover by 1
inch, bring to a boil and then turn down to a simmer and let cook for
about 2 - 4 hours, replenishing water as needed.
Strain the boiled beef cubes and divide in to small portions and then
freeze. These frozen beef cubes can be quickly unfrozen and added to
rice or soup or served with chopped veggies and a sauce in a taco shell
or burrito wrapper or any of the rice wrappers or sea weed for sushi or
the ubiquitous 'california wrap'. With avocados at .20 cents each
around here we have been having a lot of 'wraps' recently.
The previously mentioned japanese sauce made of sake, sesame oil & soy
sauce is a very good dipping sauce for these wraps, substitute a good
vinegar for the sake if serving kids.
There's and old chicken recipe that simmers cooked chicken in beef gravy
highly flavored with a good strong red wine, preferably a burgundy, this
i have frozen to very good results. And the dish can be easily made up
in quantities. It was called a 'fricassee' by the person whom i learned
it from.
It may seem counter intuitive but the chicken and beef gravy with red
wine is a stunning flavor combo. So is chicken and shrimp or other
crustaceans. One of my favorite meals is a dice of chicken breast meat,
shelled & deveined shrimp, cooked together in butter and garlic, and
finished at the last moment with a good quantity of white wine.
The chicken & shrimp meats may be ground up and combined to make little
chicken & shrimp meat balls, that can be simmered in stock or sautÔøΩed in
oil. In just about any manner its done, a combo of chicken and shrimp
is delicious.
--
JL
Damaeus
Ah-knee <mlad...@yahoo.com> posted the following message
on Fri, 8 May 2009 17:13:09 -0700 (PDT):
> Quick, name a spice you put in yours
Cocoa Powder. Hershey's specifically. You might think I'm nuts, but give
it a shot. I once rubbed a roast with cocoa powder and baked it at 250
degrees for like 12 hours in a tightly sealed foil bubble to seal in all
the juices and the chocolate powder along with the salt, pepper, garlic,
onions and other stuff I put in there with it.
Remember there's no sugar in pure cocoa powder, so it's not like putting
hot chocolate in it. I have to admit I've never actually had "chili" with
cocoa powder in it, but I know it would work well, especially to make your
chili more brown instead of red as it comes out with tomatoes and chili
powder. Cocoa powder has a bitter flavor by itself and helps to
counterbalance some of the tanginess of the tomatoes.
If nothing else, dip a little of whatever you do end up making off to the
side and mix in a little cocoa powder with it to do a taste test. It's
what my stack of ramekins/dipping cups for sampling and testing spices.
Damaeus
Damaeus
aine <aine_n...@hotmail.com> posted the following message
on Sat, 9 May 2009 10:55:14 -0700 (PDT):
> I live in the land of Walla Walla Sweets! I keep flakes just in case I
> am out and panic but I love the smell and taste of sauted in olive oil
> onions. Peppers added is a perk since they are so darn seasonal priced.
> Ticks me off they do not sell them by the pound. They are always
> priciest when they are the tiniest and my kids can go through 10 peppers
> a day if I cut them up for veggies.
A combination of red onions, an assortment of pepper slices, baby carrots
and cold kidney beans make a nice snack plate for munching while passing
hours on usenet.
Damaeus