Fun Stuff > CHATTER
A Cooking Thread?
GarandMarine:
I want to kick him $20. I am intrigued by his apple die and dumplings
Orkboy:
--- Quote from: ankhtahr on 31 Jul 2014, 09:37 ---I'm definitely going to try that Chili recipe. It sounds really great. And you seem to take your Chili really seriously, so I'm pretty sure you know what you're talking about.
As I'm not exactly familiar with imperial units and don't have much experience with cooking in general I just wonder how many people this recipe will serve. The occasion I have in mind is four people.
And I'll have to decide what whisky to put in there. I really like my whiskys, so I don't exactly like pouring them into food. Anyone know a nice, smoky but cheap scotch blend?
--- End quote ---
1 lbs is .45 kg, and 1 teaspoon is about 5 mL. This is usually enough for everyone in my gaming group (6 people) to have a bowl or two. That being said, it makes perfect leftovers, so feel free to double up and just pack the rest into a tupperware and heat it up later.
EDIT:
The best way to eat leftover chili.
* Get burrito-size tortillas. That's the fuggin huge ones
* Put rice and chili on the tortilla
* Fold it shut on all sides, like you were making a buurrito. Because you are.
* Grill it in a skillet. No oil or anything. Start with the fold-side down to seal it shut.
* Enjoy your grilled chili-rito
hedgie:
So next week, I'm making a big Mid-Eastern meal. Several courses, and none of the stuff 'cept the lamb will cost too much. The only disadvantage is that by making everything from the base ingredients, I'll be in the kitchen for at *least* 6 hours, and will have to periodically disappear during the meal in order to finish the next course.
The Seldom Killer:
Made courgette and lemon soup last night. Just as the heatwave has ended it's nice to want a hot meal at the end of the day but still didn't want anything too heavy. Chopped up four smallish courgettes and fried in a pan until a bit caramelised and reserved. Fried a finely chopped onion until soft. Added a finely chopped stick of celery and three chopped garlic cloves and fried for a couple of minutes. Returned the courgettes to the pan and added a teaspoon of vegetable stock, a teaspoon of thyme, a cup of water, a pinch of salt, a big grind of pepper, a bay leaf, a small splash of balsamic. Simmered for about 15 minutes. Blended and added the juice and grated rind of a lemon and a bit more water until I was happy with the consistency. Ate with some beetroot and butterbean salad and some honey and lavender bread.
GarandMarine:
Real talk, going to be making some chicken fajita type stuff tomorrow with spanish rice, orange, yellow and red peppers, red onion, chicken (surprisingly vital to the recipe), some jalapeno peppers, hawt sauce, various motivating spices and fresh avocado.
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