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Post by carllove on Dec 31, 2021 18:36:47 GMT
Drink at your own risk! 😵💫
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Post by Kapitan on Dec 31, 2021 18:37:39 GMT
It’s not Chili without beans in my book! Have you ever tried to describe what is required for a stew to be considered chili? The only consistently required ingredient seems to be some sort of chili pepper (or powder) and cumin! I personally think of it as a tomato-based stew with meat and beans, but people do white chilis, vegetarian chilis, and no-bean chilis...
A colleague of mine was talking about having made a squash-and-corn chili, and while it sounded like a nice stew, I didn't understand how it was chili. If I remember correctly, it had vegetable stock, squash, onions, corn, and chili peppers.
I do sometimes do white chilis, using either pork or poultry and white beans as well as a white sauce. And I do occasionally go vegetarian (usually using a lot of diced mushrooms). But for me, beans, cumin, and heat are required to think of it as chili.
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Post by The Cincinnati Kid on Dec 31, 2021 19:16:44 GMT
Drink at your own risk! 😵💫 Broken image, what is it?
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Post by carllove on Dec 31, 2021 19:27:04 GMT
Strange - It shows on my iPad? It’s a picture of Ole Smoky Tennessee Moonshine “Shine Nog”.
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Post by The Cincinnati Kid on Dec 31, 2021 19:33:50 GMT
Strange - It shows on my iPad? It’s a picture of Ole Smoky Tennessee Moonshine “Shine Nog”. I guess the security filter at work knows that's a picture of alcohol! I can see it on my phone. I'd love to try that.
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Post by carllove on Dec 31, 2021 19:45:22 GMT
Now that’s funny! 🤣 It was really good!
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Post by kds on Dec 31, 2021 19:57:10 GMT
I've had chili without beans once. It's just not the same to me, and I think the beans fill you up a bit more.
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Post by jk on Jan 1, 2022 15:27:36 GMT
Not being much of a conversationalist (big surprise!), I shall instead contribute my greatest success on the cooking front:
Lasagna alla Giovanni K
I call it lasagna (and not lasagne) because that's the way the Dutch spell it
Ingredients (for two big eaters)
- At least one packet of yellow lasagna sheets (straight from packet to dish!) - 5 oz. Parmesan (grated or in flakes) - 11 oz. mincemeat - 5 oz. bacon chopped or ready diced ("spekjes") - self-raising flour - 3 medium-sized onions chopped small - 3 cloves of garlic finely chopped - 1 small (thumb-length) tin of tomato paste ("puree") - wine to fill the empty paste tin (much less if there are children) - 3 or 4 chopped celery stalks - 16-24 oz. deep-frozen spinach (fresh spinach is too watery) - milk - margerine (or something resembling it; I never use olive oil for lasagna) - ground black pepper - paprika powder - ground nutmeg
Recommended beverage: chilled white wine
I can't be precise about the quantities of milk, margerine and flour, basically because I don't know what they are. This began as a standard recipe and evolved along the way, the way recipes do. So will yours. Good luck!
Instructions
Preheat oven at 180 degrees Celsius. (I use the 200-degree oven of my AGA cooker and that works fine.)
Grease largish oven dish thoroughly, especially the base.
Melt spinach on a very low gas.
Heat margerine in frying pan. Throw in finely chopped garlic and then onions. When fairly brown add mincemeat seasoned with pepper, paprika powder and a dash of nutmeg and fry for 5-10 minutes. Add bacon and chopped celery. Fry for a further 5-10 minutes, stirring as you go. When all this looks good, add tomato paste and then wine in empty paste tin. Stir well and put on low gas.
Heat margerine/whatever in small pan, stirring in flour to thicken and then milk bit by bit. You should make enough sauce to cover three layers in the dish. When almost ready add a knob of butter and a generous sprinkling of nutmeg to taste.
When the frozen spinach is melted and warm, drain thoroughly in a sieve, add to the contents of the frying pan and mix well.
Now, fill up the dish with three sets of three layers of lasagna sheets (break to cover entire surface), the spinach/fried mixture and the sauce (this should be the last layer). If in doubt, cover just the central area of the two lower layers with sauce so as to have enough left to cover the entire top layer.
Sprinkle the Parmesan over the top and consign to the oven for about 30 minutes or when the Parmesan is melted and nicely brown. Enjoy!
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Post by Kapitan on Jan 7, 2022 15:14:05 GMT
I just heard the intro to a show on MPR that raised a longtime point of confusion for me: "mushrooms are THE ingredient of 2022."
Food trends. I don't understand them. Actually just like any other fashion trend, I don't understand them. Why should something that has already long-since or always existed suddenly be popular, just because somebody said everybody is doing it? And then that becomes a self-fulfilling prophecy, and everyone is doing it because everyone is doing it?
Mushrooms? They're not new... Does this mean in a few years, people will look back at them like they might now about quinoa, kale, avocado toast, or various previous trendy foods? Ingredients are always there! You can cook with them whenever you want!
(They are also talking about the stress of eating during the pandemic. "It can be stressful to plan and prepare meals every day." First-world problems...)
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Post by kds on Jan 8, 2022 13:23:28 GMT
A few years back, I remember bacon being somewhat trendy. Suddenly, it was cool to admit a love for bacon. As if it were some sort of new discovery.
On a food related note, is there a grocery run worse than that first one in January?
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Post by Kapitan on Jan 8, 2022 13:48:00 GMT
On a food related note, is there a grocery run worse than that first one in January? I'll tell you in about an hour. (Actually I've done little mini-runs to the store down my street, but not a real grocery trip yet. Those were like for one thing.)
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Post by carllove on Jan 8, 2022 17:04:04 GMT
A few years back, I remember bacon being somewhat trendy. Suddenly, it was cool to admit a love for bacon. As if it were some sort of new discovery. On a food related note, is there a grocery run worse than that first one in January? My husband went on a big grocery run yesterday, and said he got the last pack of thick cut bacon. He said the shelves were pretty bare. The bacon was yummy! Never been afraid to show my love for it.
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Post by kds on Jan 8, 2022 18:13:43 GMT
A few years back, I remember bacon being somewhat trendy. Suddenly, it was cool to admit a love for bacon. As if it were some sort of new discovery. On a food related note, is there a grocery run worse than that first one in January? My husband went on a big grocery run yesterday, and said he got the last pack of thick cut bacon. He said the shelves were pretty bare. The bacon was yummy! Never been afraid to show my love for it. So, Maryland isn't the only place with nearly bare bacon sections. I was really hoping it was due to the snow we've had. I fear that COVIDiots are panic buying again. You should love bacon. Its great, and makes everything better. But it was weird when it achieved a level of hipness/cool.
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Post by Kapitan on Jan 8, 2022 19:45:50 GMT
Nothing particularly strange here in terms of being out of stock. I went both to get groceries and ran to Target. No bare shelves except occasional, random things that you'd see anytime. I did notice a couple brands of frozen pizzas had been bought out, but the guy was literally in the process of restocking them as I walked by. So maybe we're avoiding the panic buying here.
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Post by carllove on Jan 8, 2022 22:10:49 GMT
Beef - It’s what’s for dinner!
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