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Source: (consider it)
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Thread: Desert Island Chilli
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Pyx_e
Quixotic Tilter
# 57
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Posted
So if you were stranded on a desert island with everything you need for a good chilli: (and therefore able to live a complete life)
Beef. (from lovely plump cows)
Tomatoes. (from the vine)
Beans. (from the bean tree???)
Onions.
Chillies.
Pepper.
Salt (from the sea).
&
Rice. (from your very own little paddy)
What ONE luxury ingredient would you choose to add to this recipe?
Fly Safe,
Pyx_e
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It is better to be Kind than right.
Posts: 9778 | From: The Dark Tower | Registered: May 2001
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Chocoholic
Shipmate
# 4655
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Posted
Chocolate! (Honestly!) but you'd expect nothing else from me ![[Big Grin]](biggrin.gif)
Posts: 773 | From: London | Registered: Jun 2003
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lilBuddha
Shipmate
# 14333
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Posted
Dark Chocolate.
No, no, I am dead serious. Just enough. To where you almost cannot detect it. The chocolate enhances the chili flavours, adding a subtle complexity to the overall flavour palette.
ERA: See! The fact that a cross post agrees with me proves it. Thread over now, we have established the penultimate ingredient
[ 24. March 2014, 16:07: Message edited by: lilBuddha ]
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Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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Sipech
Shipmate
# 16870
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Posted
I'd be adventurous. I would add a boat, preferably with an outboard motor.
If I found I didn't like the taste, I'm sure I could find some other use for it.
Though if I were being less facetious, I would add chorizo. I like the smokiness of the paprika within. But it's better than adding just paprika.
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Firenze
Ordinary decent pagan
# 619
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Posted
I frequently leave out the tomatoes, in favour of beef stock. And I never serve it with rice - usually I surround it in a bowl with tortilla chips, scatter with grated cheese and finish under the grill.
Owing to the variability of the jalapeños you get in the supermarkets*, tend to go with chilli powder.
*I'm assuming this place has a Tesco, and, 50 yards away, a Sainsbury Local. If not, it'll be unique on the planet
[ 24. March 2014, 17:32: Message edited by: Firenze ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Heavenly Anarchist
Shipmate
# 13313
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Posted
My luxury ingredient on the island would be Firenze to do the cooking, as I like the sound of her chilli (I'm not keen on tomatoes and love cheese).
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My shop
Posts: 2831 | From: Trumpington | Registered: Jan 2008
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ken
Ship's Roundhead
# 2460
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Posted
Good bread to mop up the splodge at the end.
A week of cooked meals with no decent bread is enough to drive a strong man mad.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Sioni Sais
Shipmate
# 5713
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Posted
I'd hope there was bread around too. An extra in the chilli would have to be celery. I find that well-chopped celery goes well with chilli.
(For veggies you can ditch the beef and put another kind of bean in there to vary the taste and texture).
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(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Og, King of Bashan
Ship's giant Amorite
# 9562
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Posted
Granted, my desert island chili looks quite different from what you are proposing here (trade the beef for pork, leave out the beans and rice, and trade New Mexico green chili pods for whatever generic chilies you have in mind), but you can't chose what you get stuck in the island with.
Assuming that you just forgot to mention garlic because it is such a basic ingredient that one almost forgets about it, I'm going to go with cumin. Nothing like cumin to bring a nice, warming, homey taste to chili.
After that, I'd spend my free time trying to figure out how to use those cows to get some cheese to go on top of everything.
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"I like to eat crawfish and drink beer. That's despair?" ― Walker Percy
Posts: 3259 | From: Denver, Colorado, USA | Registered: May 2005
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Amen to cumin. Also oregano. And please, it really needs eight oz of beer, Dos XX for preference, but any brown ale should do. Well, except Newcastle. ![[Razz]](tongue.gif)
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Miss Madrigal
Shipmate
# 15528
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Posted
Another vote for cumin. It's what makes chilli taste properly rounded.
Posts: 79 | From: The Bit In The Middle | Registered: Mar 2010
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Porridge
Shipmate
# 15405
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Posted
Rice? In chili? No. But garlic is essential. Beef, on the other hand, not so much. Tomatoes, chili powder, cumin, onions, garlic, beans (otherwise there'd be no chili con carne (chili with meat).
Some crusty Cuban loaves to sop it up, beer to wash it down. But what do I know? I'm from New England, and never tasted a spice beyond ginger, nutmeg, and cinnamon until I went to college.
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Posts: 3925 | From: Upper right corner | Registered: Jan 2010
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Palimpsest
Shipmate
# 16772
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Posted
Cumin. Maybe some epazote which helps the digestion of beans. Cornmeal for chips or masa. Maybe some cheese...
[ 24. March 2014, 22:37: Message edited by: Palimpsest ]
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Pomona
Shipmate
# 17175
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Posted
Chilli is served (incorrectly) with rice in the UK.
I don't mind tomatoes in chilli, but only a little please. Og's green chilli sounds rather better though. And no beans! Horrid things and no good for my IBS.
Also cheese just needs salt, acid and time so that shouldn't be too hard if there's a cow - though you'd need a bull too....
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Kelly Alves
Bunny with an axe
# 2522
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Posted
quote:
Originally posted by Lyda*Rose:
Amen to cumin. Also oregano. And please, it really needs eight oz of beer, Dos XX for preference, but any brown ale should do. Well, except Newcastle.
A-freaking-men to all of the above.
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I cannot expect people to believe “
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Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
Quinoa I think.
Probably would leave out the meat entirely. But would probably add a second and third pulse, i.e., lentils or maybe black beans. Some that would make me fart. A lot. After all, there's no one to offend on the island except myself. It was St Augustine who wrote in City of God that some people have such control of their intestines that they can produce fart-music. If I'm on a desert island I would have lots of time to study esoteric matters like this, using this man as hero (wikipedia link), perhaps only NSFW if your workplace is rather prudish.
(You didn't think you could post a chili topic without reminding us of Blazing Saddles and the wonderful cowboy fart scene did you?)
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Kyzyl
Ship's dog
# 374
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Posted
No beans in real chili. Don't get started on rice, yegads! But you should add dark chocolate.
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Posts: 668 | From: Wapasha's Prairie | Registered: Jun 2001
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Kelly Alves
Bunny with an axe
# 2522
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Posted
quote:
Originally posted by no prophet:
Quinoa I think.
Probably would leave out the meat entirely. But would probably add a second and third pulse, i.e., lentils or maybe black beans. Some that would make me fart. A lot. After all, there's no one to offend on the island except myself. It was St Augustine who wrote in City of God that some people have such control of their intestines that they can produce fart-music. If I'm on a desert island I would have lots of time to study esoteric matters like this, using this man as hero (wikipedia link), perhaps only NSFW if your workplace is rather prudish.
(You didn't think you could post a chili topic without reminding us of Blazing Saddles and the wonderful cowboy fart scene did you?)
Le Petomane i knew about, but I had no idea about Augustine!
![[Overused]](graemlins/notworthy.gif)
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Kyzyl
Ship's dog
# 374
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Posted
Here's a good chili link... ICS
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I need a quote.
Posts: 668 | From: Wapasha's Prairie | Registered: Jun 2001
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cliffdweller
Shipmate
# 13338
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Posted
I would remove the superfluous "l" as well as the downright heretical rice. Add some sour cream, and yes, possibly, a bit of unsweetened cocoa. Shredded jack cheese on top, maybe a few diced avocados.
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"Here is the world. Beautiful and terrible things will happen. Don't be afraid." -Frederick Buechner
Posts: 11242 | From: a small canyon overlooking the city | Registered: Jan 2008
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Graven Image
Shipmate
# 8755
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Posted
Lyda Rose has it right
quote:
Amen to cumin. Also oregano. And please, it really needs eight oz of beer, Dos XX for preference,
Now add corn bread and you have a meal.
Ed added d to ad.
[ 25. March 2014, 00:32: Message edited by: Graven Image ]
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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Ariston
Insane Unicorn
# 10894
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Posted
City of God, Book 14, Chapter 24:
quote:
Even in our fallen state, everyone knows that there are human beings so unlike ordinary people that, whenever they want, they can do tricks with their bodies so unusual that practically no one can imitate them or even believe they can be done. There are people who can swallow an enormous number and variety of objects and then, by a slight contraction of the stomach, bring up as from a bag whichever object they want, and in good condition. There are even individuals who can make musical notes issue from the rear of their anatomy, so that you would think they were singing.
Rice is common in East Texas, where it's grown, though it's what you serve chili on, rather than a proper ingredient. Of course, if it's Texas chili, there won't be beans. I haven't heard of people—well, other than out East, where what passes for "chili" is often a ground meat soup or stew with green peppers in it, far removed from the thick, red, spicy dish I'm used to—ever including black pepper, however. Cumin is the standard spice, besides chiles; it's the use of cumin in chile con carne that gives Tex-Mex its reputation as going overboard on the spice.
So, hmm. I'm okay with the rice—though I prefer the absolutely most simple crusty cornbread, made without sugar—but am assuming I can get away with swapping cumin for pepper. Epazote is great for cooking chili beans (if I get to pick, I'm going to use New Mexican Bolita beans), but you have to use a fair bit of it to still be tasted when all is said and done—but that earth and anise flavor compliments and cuts through everything else so well, that I'm going to assume that the beans have already been cooked. Further, "onion" should also include "garlic," which is essential to a proper pot of chili, so I'm assuming our challenge poster meant all members of genus Allium. I use canned tomatoes in my chili (fresh tomatoes aren't in season during prime chili-making weather, so what's the point?), but I suppose I can make do with Cherokee Purples or Paul Robesons. Beef should be the shank, with the bone included in the pot; nothing gives such a thick, gelatinous "broth" as shank—there's not much liquid at all in chili, but what there is has to be the right consistency—and nothing has quite the same rich flavor. "Chiles" are going to be Chimayo, ground, about a third cup, and a few chipotles for smoke—but never so much as to overpower the New Mexicans. I prefer to get my salt from soy sauce or the canned tomatoes, but I can deal. Ditto the bit of balsamic vinegar I like to add every once in a while, and, if I have to, the Worcestershire, which is more common.
So now, a toss-up: a pound or two of hot Mexican chorizo (no, not anything with paprika, the actually hot stuff!); an ounce or two of dark, unsweetened baking chocolate for dark and bitter flavors; or a bottle or so of Anchor Porter. The chorizo only gets added when I'm in the mood, I don't get full control over what goes in it, and hey, it's mostly useful for the grease to fry the onions/spices in, so I guess it can get left first. But the chocolate and beer…boy, much as the chocolate will be missed (the bitterness is essential!), the beer is needed to deglaze the pot after frying/browning everything, and as a liquid for the long, uncovered braze. By the time I"m done, the beer's reduced to about two ounces of liquid, but, in that time, it provides about the whole of the liquid needed to cook the chili. Plus, I guess it provides the bitter/dark flavors of the chocolate anyway…and it means I have Anchor Porter on my island somewhere in the cold regions of the world.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Piglet
Islander
# 11803
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Posted
Basic ingredients as in the OP, plus garlic, tomato puree, a splash or two of red wine, a pinch of sugar and a square of dark chocolate if I have any to hand.
Served with rice, garlic bread and green salad (and the rest of the red wine).
I'd be the first to admit that my chilli recipe is about as authentic as the fake Rolexes sold out of suitcases by dodgy geezers in Oxford Street, but it's the one I've been making for the last 30 years and I quite like it.
Sorry about that. ![[Hot and Hormonal]](icon_redface.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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lilBuddha
Shipmate
# 14333
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Posted
quote:
Originally posted by Ariston:
Plus, I guess it provides the bitter/dark flavors of the chocolate anyway
Are you daring me to call you to Hell?
Nothing. Supplants. CHOCOLATE!
You place the chocolate in the chili. If you need further instructions, I can tell you where to place the beer.
This. Is. Heaven. So I suppose a This. Is. Humour. disclaimer is necessary. All in fun, But seriously, replacing chocolate?! ![[Disappointed]](graemlins/disappointed.gif)
Calls himself insane. This is true, but insane does not cover it. Does he not have taste buds? Does he not have a Tongue?!
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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Ariston
Insane Unicorn
# 10894
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Posted
Does he not have access to chocolate stout? Does he not have a beer brewed with chocolate malt? Did he not eat all the chocolate before it made its way into the chili?
[ 25. March 2014, 01:38: Message edited by: Ariston ]
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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lilBuddha
Shipmate
# 14333
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Posted
Back to ingredients, has anyone used Harissa?
quote:
Originally posted by Ariston:
Does he not have access to chocolate stout? Does he not have a beer brewed with chocolate malt? Did he not eat all the chocolate before it made its way into the chili?
Then swim back to the mainland for more. Duh.
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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cliffdweller
Shipmate
# 13338
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Posted
quote:
Originally posted by lilBuddha:
quote:
Originally posted by Ariston:
Plus, I guess it provides the bitter/dark flavors of the chocolate anyway
Are you daring me to call you to Hell?
Nothing. Supplants. CHOCOLATE!
You place the chocolate in the chili. If you need further instructions, I can tell you where to place the beer.
This. Is. Heaven. So I suppose a This. Is. Humour. disclaimer is necessary. All in fun, But seriously, replacing chocolate?!
Calls himself insane. This is true, but insane does not cover it. Does he not have taste buds? Does he not have a Tongue?!
quote:
Originally posted by Ariston:
Does he not have access to chocolate stout? Does he not have a beer brewed with chocolate malt? Did he not eat all the chocolate before it made its way into the chili?
This is heavenly.
![[Axe murder]](graemlins/lovedrops.gif)
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"Here is the world. Beautiful and terrible things will happen. Don't be afraid." -Frederick Buechner
Posts: 11242 | From: a small canyon overlooking the city | Registered: Jan 2008
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by lilBuddha:
Back to ingredients, has anyone used Harissa?
Harissa is of the Gods - a wondrous concoction and certainly a spoon or two enhances many a dish!
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
Rice? Rice?!?! The kids these days....
Beef (diced, not ground, well browned in bacon fat)
Onions
Peppers (poblanos, jalapenos, red and yellow bells, just one serrano, and an ancho and a chipotle thrown in whole and removed at the end)
Tomatoes (not too many)
Beef broth
Garlic
Mexican oregano
Thyme
Basil
Cumin
Bay leaves
1 bottle of beer (minus a couple of swigs to cool off the cook)--it really doesn't matter what kind, though I prefer something dark myself...
6 ounces of strong coffee
1 tablespoon cocoa powder
Simmer (never let it boil) for about an hour and a half, drinking beer while you watch. Then taste and "correct the seasoning" with salt, various chili powders (pasilla, chipotle, New Mexico, smoked paprika), vinegar, brown sugar, orange marmalade--whatever flavor it seems to need. This is where the cook becomes a free jazz improviser. Let your imagination run wild ("Free your mind and your ass will follow" --George Clinton)
Let it simmer for another hour while you make the cornbread.
Beans are OK, but you cook them separately and add them at the last minute....That's a whole 'nother recipe.
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Whoa. I just discovered that the guy who achieved a twofer in the World Championship Chili Competitions put prunes in his. ![[Paranoid]](graemlins/paranoid.gif) But the recipe does say to remove them after the chili has cooked for two hours otherwise they might explode, or so he says. And I like the last touch. After using seven tablespoons of seven kinds of chile powder (seven TBs in total chile, that is), if it isn't hot enough for you, at the end you may add Tabasco sauce to taste. Aaaayyyyiiiii!!! ![[Eek!]](eek.gif) ![[Waterworks]](graemlins/bawling.gif)
Just. Wow.
[ 25. March 2014, 04:57: Message edited by: Lyda*Rose ]
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
What strikes me about that recipe is 'onion powder' and 'garlic powder'. Why not simply onions and garlic?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Lucia
Looking for light
# 15201
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Posted
quote:
Originally posted by Welease Woderwick:
quote:
Originally posted by lilBuddha:
Back to ingredients, has anyone used Harissa?
Harissa is of the Gods - a wondrous concoction and certainly a spoon or two enhances many a dish!
Harissa is a staple here in Tunisia, it gets added to most things! (Have to specify "No I want that sandwich/crepe etc without Harissa" when ordering for the kids!) It goes nicely in chilli to add some heat but you need to be careful to know what you are dealing with as it can vary from a bit hot to extremely hot. Last time my hubby stirred a spoonful into his chilli he overdid it and regretted it for a day or so after...
Posts: 1075 | From: Nigh golden stone and spires | Registered: Oct 2009
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
quote:
Originally posted by Firenze:
What strikes me about that recipe is 'onion powder' and 'garlic powder'. Why not simply onions and garlic?
We use the powder because the actual ingredients can be very expensive when they are have to be trucked in. Last time we bought onions, we got 2 of them for about $4.50. They come down to about 50¢/lb in the summer when they can be grown locally in our 100 days without frost.
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Posts: 11498 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010
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Og, King of Bashan
Ship's giant Amorite
# 9562
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Posted
quote:
Originally posted by Lyda*Rose:
Whoa. I just discovered that the guy who achieved a twofer in the World Championship Chili Competitions put prunes in his. But the recipe does say to remove them after the chili has cooked for two hours otherwise they might explode, or so he says.
Some mole recipes call for raisins, so I buy it.
Timothy, have you ever tried opening that ancho and toasting it in a dry skillet just until it crackles before tossing it into the pot? Toasted red chiles are pure magic.
Now if you really want to get serious and have a day to burn, make a jar of this stuff and add a tablespoon or two to your chili. Added bonus: if you use a cast iron pan to make the paste, the next thing you cook in there is going to taste amazing.
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"I like to eat crawfish and drink beer. That's despair?" ― Walker Percy
Posts: 3259 | From: Denver, Colorado, USA | Registered: May 2005
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Marvin the Martian
Interplanetary
# 4360
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Posted
To the question in the OP, I'd have said cumin and garlic as well.
When I make chilli, it's:
Chopped onion
Crushed garlic
Beef
Chopped tomatoes
Water
2x beef OXO cubes
Cumin
Paprika
Chilli powder (courtesy of Pete and Wodders )
Splash of Worcestershire sauce
Kidney beans
Rice
Sliced jalapenos - garnish with these as required
It may not be authentic, by by crikey it's tasty
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Hail Gallaxhar
Posts: 30100 | From: Adrift on a sea of surreality | Registered: Apr 2003
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DonLogan2
Shipmate
# 15608
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Posted
At last someone mentions Worcestershire sauce!
How about a dollop of Marmite too?
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“I have of late, but wherefore I know not, lost all my mirth... "
Posts: 359 | From: the very depths | Registered: Apr 2010
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lilBuddha
Shipmate
# 14333
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Posted
Worcestershire sauce and marmite? And you wonder why Britain is never listed as a country with great cuisine....
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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Pomona
Shipmate
# 17175
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Posted
Actually Worcestershire sauce is a great favourite in Mexico (they call it 'English sauce') and is regularly added to mole and other dishes which resemble chilli. And marmite is simply another way of adding umami - I don't see why it should be treated with any more suspicion than adding chocolate.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Sioni Sais
Shipmate
# 5713
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Posted
quote:
Originally posted by lilBuddha:
Worcestershire sauce and marmite? And you wonder why Britain is never listed as a country with great cuisine....
More cheeses than France, the World's greatest puddings (apple crumble rocks, as Kelly would say and she should try it with Cornish ice cream) and my personal favourite, the Melton Mowbray Pork Pie*. Then there is fish (well, there was before the Spanish stole it all with their 2,000 ton seagoing hoovers) and beer. Sorry planet Earth, for variety and excellence, we have you beaten for beer and thanks to Scotland for whisky too.
Jade - I thought the battle about the "English sauce" was between the similarly named but entirely different items; custard and mustard.
*I know Ariston doesn't like it. His loss, more for me.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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lilBuddha
Shipmate
# 14333
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Posted
Because Chocolate is the food of the gods and intentional consumption of marmite is the true Mark of the Beast.
There are already several ingredients which add umami; the beef and tomatoes to start. And they taste good.
Never added Parmesan to a chili before, but it is one of the highest in umami. Hmmmmmm.
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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lilBuddha
Shipmate
# 14333
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Posted
quote:
Originally posted by Sioni Sais:
quote:
Originally posted by lilBuddha:
Worcestershire sauce and marmite? And you wonder why Britain is never listed as a country with great cuisine....
More cheeses than France, the World's greatest puddings (apple crumble rocks, as Kelly would say and she should try it with Cornish ice cream) and my personal favourite, the Melton Mowbray Pork Pie*. Then there is fish (well, there was before the Spanish stole it all with their 2,000 ton seagoing hoovers) and beer. Sorry planet Earth, for variety and excellence, we have you beaten for beer and thanks to Scotland for whisky too.
It is not individual ingredients which make a cuisine, but the combination thereof.
It has taken a long time, but Americans are finally learning what good cheese and beer are. And how to make it themselves.
For proper pudding, you are correct. Though Southern US bread pudding deserves mention. For "pudding in name only" Britain has its place, but Italy and France do as well.
ETA:Honourable mention to the Danish
Father nearly disowns me every time I say it, but I loathe Scotch whiskey.
Much as I hate to admit it, Ariston is correct about pork pies.
Pasties are the best hand-held meat conveyance.
[ 26. March 2014, 16:06: Message edited by: lilBuddha ]
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
Chilli should be served with bannock, which does not look the wikipedia picture. It is simple to make: per cup of flour, 1 t each salt, baking powder and sugar, 1 T butter. Mix with water or milk to a non sticky dough, form into rounds with hands. Fry over low-med heat both sides.
The other way is to wrap it over the end of a stick and cook it over a fire, with the chilli also on the fire. Which is traditional camping fare. It works really well in the winter. You precook the chilli, freeze it in pans and when frozen, take out and wrap in plastic. You can break off sections to cook, or if too thick chop them off with an axe.
Tomatoes are too expensive to put in fresh here, it is always those from tins. Or if we have the garden grown variety, they are too special not to each raw.
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Out of this nettle, danger, we pluck this flower, safety.
\_(ツ)_/
Posts: 11498 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010
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Pancho
Shipmate
# 13533
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Posted
quote:
Originally posted by Jade Constable:
Actually Worcestershire sauce is a great favourite in Mexico (they call it 'English sauce') and is regularly added to mole and other dishes which resemble chilli.
Well, I wouldn't call it a "great favorite". I mean, it is known and used in some recipes like some versions of the michelada cocktail but in my experience it's not a common mole ingredient* and I can't remember by grandmother or aunts ever really using it in their kitchens or my mom using it at home.
A lot of the stuff people mentioned after the OP I would consider staples not luxury ingredients of the Mexican/Southwestern kitchen: cumin, chocolote, laurel (bay leaves), garlic certainly, epazote, oregano and chorizo. Chipotles were a staple in my house growing up ages before it was trendy ingredient used by hipster cheftestants on "Top Chef".
My mom use to make a stew that was chilli in all but name using beans and whatever were the weeks leftovers. Sometimes it had leftover picadillo. It was best when it had chorizo. We ate it with soft corn tortillas, of course.
If I had to pick ONE luxury ingredient to add it would be the roasted and dried chiles from the mom's home region in Mexico. Even my relatives elsewhere in Mexico rave about these chiles when I bring them as gifts. They're luxury ingredients because they're relatively hard to get outside of mom's home region. We usually bring back a bag or two on our trips there.
eta: I should say Google brought up about 199,000 hits for "receta + salsa inglesa" (recipe + english sauce (worcestershire sauce)) but that's compared to 544,000 for just "mole + receta". So, its used in a lot of recipes but ones without it number a whole lot more.
[ 26. March 2014, 16:37: Message edited by: Pancho ]
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“But to what shall I compare this generation? It is like children sitting in the market places and calling to their playmates, ‘We piped to you, and you did not dance;
we wailed, and you did not mourn.’"
Posts: 1988 | From: Alta California | Registered: Mar 2008
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Meerkat
Suricata suricatta
# 16117
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Posted
Hate to tell ya, lilBuddha, but Scottish Whisky (Scotch) does not have the 'e' ;-)
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Simples!
Posts: 160 | From: Herts, UK | Registered: Jan 2011
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
When my parents lived in Mexico, near Guadalajara, Jalisco, corn was always added. By the early 2000s and corn was seldom grown, it wasn't part of it any more. I think people are usually practical about these things, often using what they have available locally. Green papaya was sometimes added too.
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Out of this nettle, danger, we pluck this flower, safety.
\_(ツ)_/
Posts: 11498 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010
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sabine
Shipmate
# 3861
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Posted
Chili from these parts is known as Cincinnati Chili. I like it more than traditional southwestern/Mexican chili (which would never have rice or sour cream or celery, noodles, etc!!).
Cincinnati chili is "traditional" in the sense that it is known and liked in our region (although you can find frozen Cincinnati chili around the US) and it's emblematic of the cultural mix in several cities in this part of the country.
sabine
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"Hunger looks like the man that hunger is killing." Eduardo Galeano
Posts: 5887 | From: the US Heartland | Registered: Dec 2002
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Og, King of Bashan
Ship's giant Amorite
# 9562
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Posted
I know lots of people despise Cincinnati chili, but as a regional dish, I think it is quite good. I think of it as sort of a Greek-influenced Bolognese sauce (the spices are typically Greek, and it is sometimes served on top of spaghetti with grated yellow cheese on top).
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"I like to eat crawfish and drink beer. That's despair?" ― Walker Percy
Posts: 3259 | From: Denver, Colorado, USA | Registered: May 2005
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lilBuddha
Shipmate
# 14333
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Posted
quote:
Originally posted by Meerkat:
Hate to tell ya, lilBuddha, but Scottish Whisky (Scotch) does not have the 'e' ;-)
It isn't worth drinking, it isn't worth fighting spell check.
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by la vie en rouge:
KenWritez of blessed memory ( ![[Tear]](graemlins/tear.gif) ) once posted a chilli recipe that included a bit of sweet fruit juice. I tried it and he was right. A splash of orange of pineapple juice in your chilli lifts it beautifully.
I think I'd rather do that than add actual prunes.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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