S@H Cook's Corner 2012....................


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Message 1252244 - Posted: 27 Jun 2012, 19:52:01 UTC - in response to Message 1252238.

I have to say it looks delicious Bernie, although it would most likely not be called "Chili[con-carne]" in south or western USA.

You might try substituting the sour cream with chopped onions and... Cheddar!

I do agree with the observation on sharp cheddar. If melted down it loses its "bite" and is more palatable.

And Mark: Happy cheese comes from happy cows. Happy cows come from california ;)

Honestly most of the cheddar and Jack cheese I currently buy (looking towards local organic instead) is from Oregon.

Here all the cheese is either imported from California or Wisconsin, Yes I said imported, as I live in the desert where almost everything has to be imported, except for the air, water and the views, I do like Tillamook of course as they have this huge block, sure the Tillamook cheese is from Wisconsin and all, but I don't care, except when I'm short of funds...
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Message 1252246 - Posted: 27 Jun 2012, 19:56:24 UTC - in response to Message 1252244.

Tillamock Oregon actually Vic
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Message 1252249 - Posted: 27 Jun 2012, 19:58:09 UTC - in response to Message 1252244.

I have to say it looks delicious Bernie, although it would most likely not be called "Chili[con-carne]" in south or western USA.

You might try substituting the sour cream with chopped onions and... Cheddar!

I do agree with the observation on sharp cheddar. If melted down it loses its "bite" and is more palatable.

And Mark: Happy cheese comes from happy cows. Happy cows come from california ;)

Honestly most of the cheddar and Jack cheese I currently buy (looking towards local organic instead) is from Oregon.

Here all the cheese is either imported from California or Wisconsin, Yes I said imported, as I live in the desert where almost everything has to be imported, except for the air, water and the views, I do like Tillamook of course as they have this huge block, sure the Tillamook cheese is from Wisconsin and all, but I don't care, except when I'm short of funds...


Not even close Vic, it is from Tillamook, Or.
http://www.tillamook.com/
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Message 1252251 - Posted: 27 Jun 2012, 20:01:56 UTC - in response to Message 1252246.

Tillamock Oregon actually Vic

Ok, Thought It was from Wisconsin, My bad, as I'd seen Wisconsin mentioned at one time, still the website says Tillamook, I've only been to Oregun once and I have some distant relatives up there, somewhere.
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Message 1252253 - Posted: 27 Jun 2012, 20:03:22 UTC - in response to Message 1252249.

I have to say it looks delicious Bernie, although it would most likely not be called "Chili[con-carne]" in south or western USA.

You might try substituting the sour cream with chopped onions and... Cheddar!

I do agree with the observation on sharp cheddar. If melted down it loses its "bite" and is more palatable.

And Mark: Happy cheese comes from happy cows. Happy cows come from california ;)

Honestly most of the cheddar and Jack cheese I currently buy (looking towards local organic instead) is from Oregon.

Here all the cheese is either imported from California or Wisconsin, Yes I said imported, as I live in the desert where almost everything has to be imported, except for the air, water and the views, I do like Tillamook of course as they have this huge block, sure the Tillamook cheese is from Wisconsin and all, but I don't care, except when I'm short of funds...


Not even close Vic, it is from Tillamook, Or.
http://www.tillamook.com/

Not Gouda let Me live this down are ya? ;)
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Message 1252361 - Posted: 27 Jun 2012, 23:36:33 UTC

Bernie that looks awesome! I like chili so much (btw non-existenent in Greece) that I bought fresh Jalapenos and Poblanos from Portobello market (London) last year and now growing them over here (wish I'd found some Serranos too).

A couple of suggestions if I may:

Chili isn't chili without cumin. It's Bolognese:D

Not sure about that generic chili powder. I know Sainsburry's do a small bag of 3-4 fresh chili peppers for either 79p or 99p, can't remember. Float those in and if you can take the heat squeeze in the pulp when done. For even more heat squeeze in the seeds too. Another option that should be easy to find is Cayenne powder. And another is Tabasco's (green) Jalapeno sauce that is 10 kinds of tasty!

Garlic?

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Message 1252419 - Posted: 28 Jun 2012, 1:12:19 UTC - in response to Message 1252254.



Cheddar and sour cream in chili is most excellent, BTW.
As well as freshly chopped onion.


Sour cream? northener. Same people that tell them to use kidney beans.
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Message 1252421 - Posted: 28 Jun 2012, 1:15:10 UTC - in response to Message 1252361.

generic chili powder contains cummin.

I am not opposed to using chili powder, but some Pasilla Chili's can really round out the flavor. A touch of garlic is okay as well.


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Message 1252485 - Posted: 28 Jun 2012, 4:08:24 UTC

NO noodles. Beans ok. Bernie that looked great except for the mushrooms. :-)

I especially liked the "wine" choice for pairing. :-D


Sour cream is awesome on anything BTW.

Now you guys got me wanting to get out the crock-pot and make some chili this weekend. :-)
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Message 1252488 - Posted: 28 Jun 2012, 4:12:36 UTC

On that note, this stuff is awesome with tortilla chips (though not very good for you):


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Message 1252627 - Posted: 28 Jun 2012, 13:42:17 UTC - in response to Message 1252421.

generic chili powder contains cummin.

I am not opposed to using chili powder, but some Pasilla Chili's can really round out the flavor. A touch of garlic is okay as well.



LOL! You're right:D

Bernie, you can ignore EVERYTHING I said! Your UK chili recipe (US chili is a different beast) is perfect! I assumed the chili powder was plain unknown ground up chili peppers but it's not:

Sainsbury's Hot Chilli Powder 33g
Ingredients:
Cayenne Pepper, Paprika, Cumin, Oregano, Garlic
(you'll have to take my word for it, because linking to the Sainsbury's website doesn't work)

As for the Pasillas, I'm guessing they are next to impossible to find in the UK. Maybe that obnoxious Thomasina Something sells them in one of her Wahaca (Oaxaca) restaurants...

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Message 1252637 - Posted: 28 Jun 2012, 13:52:32 UTC

I have to say that I did not expect my humble Chilli(or not depending where you reside) to cause so much discussion:-0

I realise it is not authentic (I had it in Spain once totally different), but it is southern, well, I do live in South Croydon

Just to say it was great and I will probably have the second bowl tonight!!
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Message 1252645 - Posted: 28 Jun 2012, 14:26:22 UTC - in response to Message 1252627.

I would be surprised if Pasilla peppers were found fresh in the UK. However they might be found ground or dried in ethnic food sections of a market.

The peppers themselves have a somewhat sweet flavor, very little to no burn.. a pleasing aroma. If you are using fresh or dried, remove the seeds. They add little of anything other than a bad texture to the chili.

I agree red pepper (either crushed or ground) is a good way to spice it up to taste. Just keep in mind the longer it simmers the more heat it will add.

My basic recipe (fresh chili's added when handy) is something along the lines of

1 lb dried pinto beans(1/2 kilo between friends)
1 lb ground beef(1/2 kilo between friends)
1 medium onion
approx 1 Table spoon chili powder
salt (to taste, should not taste salty)
approx 1 tablespoon ground Pasilla powder(substitute fresh peppers as desired)
1 can tomato sauce

place beans in large pot, fill with water(beans will expand) soak overnight.
Brown beef with onion, chopped.
drain and thoroughly rinse beans. Rinse pot.
Place all ingredients in pot, heat to near boiling, turn down heat and let simmer until beans are tender. Taste and adjust seasonings. (note: Crock pot does this very well with little supervision).

Feel free to cool and re-heat.. flavor permeats beans over time. Serve hot with all the goodies we discussed.

But I must admit.. that spicy goulash looked really tasty.
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Message 1252656 - Posted: 28 Jun 2012, 15:00:33 UTC

I like your recipe soft. Simple and sweet... I may have to steal that one. :-)
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Message 1252741 - Posted: 28 Jun 2012, 17:35:09 UTC - in response to Message 1252199.

I love cheese. Most cheeses. I love Mozerella, Cheddar, Gouda, Swiss, Havarti, Romano, Parmesan, Cream, Jack.... the list could go on and you could hit other cheeses I love, hate, or never tried.

But for purity's sake on a pizza.. Just Mozerella. Cheddar goes nicely on a taco, Monterey Jack in my burrito, Taco Salad maybe both.. And I love sprinkling Romano or Parmesan on too many things to mention. I will sit down and cut myself slabs of cheese and just eat and enjoy..

So please.. there is no need to defend other cheeses. Just let me defend my pizza ;)


Well said Janice:)
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Message 1252792 - Posted: 28 Jun 2012, 18:34:51 UTC

Janice, you may certainly defend your pizza.

Enjoy ;-)
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Message 1252803 - Posted: 28 Jun 2012, 19:05:48 UTC

With real, pizzeria pizza, I do like only mozzarella cheese. mmm. Now I want to order pizza
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