Ser Cold Fingers Posted January 22, 2015 Share Posted January 22, 2015 Weeknight...tonight is going to be Basil Chicken sauteed in tomatoes served over angel hair with garlic sourdough bread. Easy enough to make. Link to comment Share on other sites More sharing options...
Tears of Lys Posted January 22, 2015 Share Posted January 22, 2015 I got a little carried away making chili and now its a little too spicy. I guess I'll be adding cheese every time I eat it to try to cut the heat. Cornbread turned out super yummy though. There's a "Cincinnati" style of chili which involves putting it over spaghetti, then sprinkling a healthy handful of shredded Colby cheese over it and letting it melt. Carb Loading! Anyway, it would tame the heat nicely. ETA: Oh, I forgot. Tonight I'm making fish tacos. I lurves them. Link to comment Share on other sites More sharing options...
BigFatCoward Posted January 22, 2015 Share Posted January 22, 2015 shit day at work, and also a bit hungover. therefore emergency freezer curry, made with ghost chilles. that will clear my head. Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted January 22, 2015 Share Posted January 22, 2015 There's a "Cincinnati" style of chili which involves putting it over spaghetti, then sprinkling a healthy handful of shredded Colby cheese over it and letting it melt. Carb Loading!Anyway, it would tame the heat nicely.ETA: Oh, I forgot. Tonight I'm making fish tacos. I lurves them.Another trick for Cinci style chili is to throw a bit of chocolate and cinnamon in there. Last time I was there i ate about a gallon of chili, and also some wicked good walleye tacos. Yumm! Link to comment Share on other sites More sharing options...
MercenaryChef Posted January 22, 2015 Share Posted January 22, 2015 12 hour smoked pork. Mmmm. Link to comment Share on other sites More sharing options...
TerraPrime Posted January 22, 2015 Author Share Posted January 22, 2015 12 hour smoked pork. Chain-smoking pig? Link to comment Share on other sites More sharing options...
Tears of Lys Posted January 23, 2015 Share Posted January 23, 2015 That's interesting about the noodles - I just might try that. Even breaking up a couple cornbread muffins into it didn't quite break the heat the way I would have liked. I'm alone in eating it too because my roommate hates peppers and I just wasn't thinking when I made it. I put red pepper flakes in there. Too much obviously. Don't forget the shredded cheese! That's what really makes it. It sounds like a weird combination, but it's pretty darn good. And, yeah, true Cincinnati chili has a bit of a sweet taste, as Larry points out. I've got packets of the chili seasoning in the pantry, just in case I get a yen for it. I spent around five years living in Cincinnnati and got hooked on this and Montgomery Inn ribs. :drool: Link to comment Share on other sites More sharing options...
Lily Valley Posted January 23, 2015 Share Posted January 23, 2015 Ooooh lookout! Housemate made french lentils last night. It's cold and rainy and awful, I am getting some chili paste and sour cream to make a proper meal out of them. Link to comment Share on other sites More sharing options...
Inigima Posted January 25, 2015 Share Posted January 25, 2015 This is my apple pie. There are many like it, but this one is mine. http://i.imgur.com/q4VrOGY.jpg Link to comment Share on other sites More sharing options...
Howdyphillip Posted January 25, 2015 Share Posted January 25, 2015 To get in the liquid in the meatloaf conversation a bit, my best advice for any meatloaf is to mix whatever ingredients you want in, and then let it stand in the refrigerator until it really firms before cooking. If you are looking to add chilies, Serrano and Poblano peppers give good flavors especially if they have been smoked first. Link to comment Share on other sites More sharing options...
kairparavel Posted January 25, 2015 Share Posted January 25, 2015 12 hour smoked pork.Mmmm. Over a bed of baby kale greens, red onions, and carolina bbq sauce as dressing.Delicious. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted January 25, 2015 Share Posted January 25, 2015 arancini Link to comment Share on other sites More sharing options...
Tears of Lys Posted January 25, 2015 Share Posted January 25, 2015 This is my apple pie. There are many like it, but this one is mine. http://i.imgur.com/q4VrOGY.jpg Apple pie is probably my favorite thing in the world. Yours looks pretty darn good. The crust edges, though, may be a bit stingy. Was your dough insufficient to come out over the edges, or do you not like crust? Homemade apple pie is a wondrous thing. I can't abide store-bought. It's nasssssty. Link to comment Share on other sites More sharing options...
Inigima Posted January 25, 2015 Share Posted January 25, 2015 It's the former. I struggled to roll it out properly. Haven't made pie in a long time and I neglected to form the dough into discs before chilling it. Link to comment Share on other sites More sharing options...
Seli Posted January 25, 2015 Share Posted January 25, 2015 I've made an attempt to make pulled pork using shoulder cuts that are readily available here, and using an oven. It came out quite well. I am not happy with the spice balance I ended up with but it is something I will try again. Link to comment Share on other sites More sharing options...
MercenaryChef Posted January 25, 2015 Share Posted January 25, 2015 I've made an attempt to make pulled pork using shoulder cuts that are readily available here, and using an oven. It came out quite well. I am not happy with the spice balance I ended up with but it is something I will try again.The smoking of the pork is the key I think. Link to comment Share on other sites More sharing options...
Seli Posted January 25, 2015 Share Posted January 25, 2015 The smoking of the pork is the key I think. For the best experience I don't doubt it. But since I never had the real thing I was already happy with what is at best a pale imitation. I might have to try some proper smoked one. I did use (spanish) smoked paprika which did seem to have added a nice note. Link to comment Share on other sites More sharing options...
kairparavel Posted January 26, 2015 Share Posted January 26, 2015 A flurry of kitchen activity after an afternoon of beer hunting. I made up a double batch of mayo. Two bits are for tonight's dinner: burgers with spicy mustard mayo, and dressing for broccoli slaw with red onion, radish and carrotOne bit is for lunch this week : dressing for a BLT salad with romaine, oven-dried tomatoes with garlic, guacamole and of course baconMC also cooked cannelini beans, braised rainbow chard and made polenta I can crisp up for dinners this week. Link to comment Share on other sites More sharing options...
Inigima Posted January 26, 2015 Share Posted January 26, 2015 Any suggestions for resources to start learning about grilling? I'm being pressured to learn :lol: No BBQ style holy wars, please. Link to comment Share on other sites More sharing options...
Egalitarianism Always Posted January 26, 2015 Share Posted January 26, 2015 pork loins yum. I've never liked pork chops and I don't know why it is much better known than loins. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.