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Post by Kapitan on Dec 31, 2021 14:30:48 GMT
Old-timers may recall I love to cook (and eat). I don't know how many others do, but carllove does. So what the heck, a thread.
Tonight for a New Year's Eve meal, I am planning to make a sort of Greek-inspired pizza. I'll be topping it with ground lamb, red onion, olives, sun-dried tomatoes, and a combination of feta, goat, and mozzarella cheeses. I was thinking I might add some cinnamon to the sauce to give it that kind of Mediterranean/Middle Eastern flavor, too, a little "darker" than a brighter, typical pizza sauce.
Hopefully I won't mess it up.
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Post by carllove on Dec 31, 2021 14:40:09 GMT
Kapitan - That sounds great! Let us know how it turns out.
We are just doing taco’s tonight, because the avocado’s are ready. I’m getting ready to do my last feed of sourdough starter before I make the dough for baguettes. Gotta get my money’s worth out of my new Emile Henry mini baguette maker!
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Post by The Cincinnati Kid on Dec 31, 2021 15:11:55 GMT
I'm probably going to be with my family tonight, so nothing too crazy. We'll probably get Donato's for dinner since it's pizza Friday and we've ordered that a lot in past new years. For any snacks I might make some chili cheese dip. It's just a cream cheese base with Cincinnati style chili (Gold Star in this case) on top with a layer of cheddar cheese on top of that. It tastes amazing. For drinks I'll have spiked egg nog ready and my girlfriend will probably bring some kind of apple wine cocktail.
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Post by Kapitan on Dec 31, 2021 15:13:21 GMT
Forgive my ignorance, but what is "Cincinnati style" chili?
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Post by carllove on Dec 31, 2021 15:25:57 GMT
I'm probably going to be with my family tonight, so nothing too crazy. We'll probably get Donato's for dinner since it's pizza Friday and we've ordered that a lot in past new years. For any snacks I might make some chili cheese dip. It's just a cream cheese base with Cincinnati style chili (Gold Star in this case) on top with a layer of cheddar cheese on top of that. It tastes amazing. For drinks I'll have spiked egg nog ready and my girlfriend will probably bring some kind of apple wine cocktail. My liquor store was actually out of spiked eggnog two days ago. I ended up drinking some moonshine spiked nog and it took me about a day to recover. It was tasty - but wow - it packed a punch!
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Post by The Cincinnati Kid on Dec 31, 2021 16:25:50 GMT
Forgive my ignorance, but what is "Cincinnati style" chili? The first thing to know is that it's not really chili. It's not thick like most chili you think of, it's more of a meat sauce. You put it on spaghetti and hot dogs, and of course the aforementioned dip. I think a lot of non-Cincinnatians hate it because they go in with the expectation of Texas style chili. Pretty much no one would eat it by itself. It's basically ground beef, tomato paste, and a bunch of spices like cinnamon, chili powder, clove, etc.
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Post by The Cincinnati Kid on Dec 31, 2021 16:27:19 GMT
I'm probably going to be with my family tonight, so nothing too crazy. We'll probably get Donato's for dinner since it's pizza Friday and we've ordered that a lot in past new years. For any snacks I might make some chili cheese dip. It's just a cream cheese base with Cincinnati style chili (Gold Star in this case) on top with a layer of cheddar cheese on top of that. It tastes amazing. For drinks I'll have spiked egg nog ready and my girlfriend will probably bring some kind of apple wine cocktail. My liquor store was actually out of spiked eggnog two days ago. I ended up drinking some moonshine spiked nog and it took me about a day to recover. It was tasty - but wow - it packed a punch! That sounds dangerous! I'll actually be mixing it myself, which could also be dangerous haha. I mixed egg nog with Buffalo Trace on Christmas and it tasted really good, so I might do that again.
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Post by kds on Dec 31, 2021 16:38:34 GMT
My liquor store was actually out of spiked eggnog two days ago. I ended up drinking some moonshine spiked nog and it took me about a day to recover. It was tasty - but wow - it packed a punch! That sounds dangerous! I'll actually be mixing it myself, which could also be dangerous haha. I mixed egg nog with Buffalo Trace on Christmas and it tasted really good, so I might do that again. I'd suggest something more along the lines of Evan Williams or Jim Beam for mixing. As a big fan of Buffalo Trace, its not something I'd want to dilute.
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Post by The Cincinnati Kid on Dec 31, 2021 16:47:46 GMT
That sounds dangerous! I'll actually be mixing it myself, which could also be dangerous haha. I mixed egg nog with Buffalo Trace on Christmas and it tasted really good, so I might do that again. I'd suggest something more along the lines of Evan Williams or Jim Beam for mixing. As a big fan of Buffalo Trace, its not something I'd want to dilute. Yeah, I thought of that as I was drinking it, but I hadn't touched it in over a year. The only other options at home are Wild Turkey Honey and Four Roses. Now that I think about it, you can never find Buffalo Trace since it sells out so quickly, so I probably will use one of the other two.
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Post by Kapitan on Dec 31, 2021 17:23:01 GMT
Forgive my ignorance, but what is "Cincinnati style" chili? The first thing to know is that it's not really chili. It's not thick like most chili you think of, it's more of a meat sauce. You put it on spaghetti and hot dogs, and of course the aforementioned dip. I think a lot of non-Cincinnatians hate it because they go in with the expectation of Texas style chili. Pretty much no one would eat it by itself. It's basically ground beef, tomato paste, and a bunch of spices like cinnamon, chili powder, clove, etc. Well, I suppose if there were such a thing as traditional Minneapolis style chili, it would be tomato soup with some hamburger and a can of kidney beans in it. That's more or less what was passed off as chili when I was a kid! Though times have improved on that front over the years. Myself, I take a "more is more" approach to chili: I like 3-4 types of beans, at least one type of meat but sometimes a few, a few types of onions, a few types of peppers, diced tomatoes, crushed tomatoes, etc.
My sister, years ago, turned me on to "the rule of 3s" with it. For example: kidney, black, and pinto beans; jalapeno, serrano, and red bell peppers; ground beef, ground pork, and shredded pork (or beef); red, white, and green onions; tomato sauce, diced tomatoes, and crushed tomatoes; and so on. It just makes all kinds of great combinations of flavors and textures--not that I actually hold to it as a rule.
The downside is, it's impossible to just make a little that way. So it ends up portioned off and frozen ... which is also a positive, actually!
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Post by kds on Dec 31, 2021 17:26:07 GMT
I'd suggest something more along the lines of Evan Williams or Jim Beam for mixing. As a big fan of Buffalo Trace, its not something I'd want to dilute. Yeah, I thought of that as I was drinking it, but I hadn't touched it in over a year. The only other options at home are Wild Turkey Honey and Four Roses. Now that I think about it, you can never find Buffalo Trace since it sells out so quickly, so I probably will use one of the other two. The Wild Turkey honey would probably make it too sweet. I'm not sure I've ever had Four Roses before
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Post by The Cincinnati Kid on Dec 31, 2021 17:57:22 GMT
Yeah, I thought of that as I was drinking it, but I hadn't touched it in over a year. The only other options at home are Wild Turkey Honey and Four Roses. Now that I think about it, you can never find Buffalo Trace since it sells out so quickly, so I probably will use one of the other two. The Wild Turkey honey would probably make it too sweet. I'm not sure I've ever had Four Roses before I think I've had it once. We've actually had it for probably close to 30 years now, I know my brother loves it.
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Post by The Cincinnati Kid on Dec 31, 2021 18:16:12 GMT
The first thing to know is that it's not really chili. It's not thick like most chili you think of, it's more of a meat sauce. You put it on spaghetti and hot dogs, and of course the aforementioned dip. I think a lot of non-Cincinnatians hate it because they go in with the expectation of Texas style chili. Pretty much no one would eat it by itself. It's basically ground beef, tomato paste, and a bunch of spices like cinnamon, chili powder, clove, etc. Well, I suppose if there were such a thing as traditional Minneapolis style chili, it would be tomato soup with some hamburger and a can of kidney beans in it. That's more or less what was passed off as chili when I was a kid! Though times have improved on that front over the years. Myself, I take a "more is more" approach to chili: I like 3-4 types of beans, at least one type of meat but sometimes a few, a few types of onions, a few types of peppers, diced tomatoes, crushed tomatoes, etc.
My sister, years ago, turned me on to "the rule of 3s" with it. For example: kidney, black, and pinto beans; jalapeno, serrano, and red bell peppers; ground beef, ground pork, and shredded pork (or beef); red, white, and green onions; tomato sauce, diced tomatoes, and crushed tomatoes; and so on. It just makes all kinds of great combinations of flavors and textures--not that I actually hold to it as a rule.
The downside is, it's impossible to just make a little that way. So it ends up portioned off and frozen ... which is also a positive, actually!
I was never a fan of beans in chili. I never liked the texture. Even now I'm not a huge fan, although I'll eat it if someone makes it.
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Post by Kapitan on Dec 31, 2021 18:19:33 GMT
I would say them's fightin' words, if I were the sort to get upset about things that are entirely irrelevant to me. Instead, I'll say live and let live.
I'm a huge beans fan, myself. Virtually every kind, whichever style of cuisine. In fact, one of my favorite dishes I've ever eaten was these yigandes from a local Greek restaurant. It seems like such a simple side, but I swear there is some magic in those things...
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Post by carllove on Dec 31, 2021 18:28:56 GMT
Another vote for beans! It’s not Chili without beans in my book!
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