Gravy's Cooking Thread
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Lanx
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Lanx
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Gavinmad
Mr. Poopybutthole
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Was picking up some cheap veggies at Wal-mart to go on a stock spree this weekend and i took a quick peek at the meat wall. happened to walk up right behind the mark-down guy and he had just put a second markdown on a fucking ass-ugly pack of beef ribs that I wouldn't serve to my worst enemy. But 6 bucks for a 5 pound package that will probably be enough for a round of beef broth by itself felt pretty good to snag.
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Gavinmad
Mr. Poopybutthole
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So Instant Brands (makers of Instant Pot and Pyrex) filed for Chapter 11 this week. One article I read said that their debt is so high relative to their revenue that they might be forced to liquidate their assets in spite of the Chapter 11 filing.
So if you've been on the fence about buying an Instant Pot I'd make your final decision now before the quality drops through the floor under the control of a new owner trying to wring what profit they can through Instant Pot's already broad market saturation.
So if you've been on the fence about buying an Instant Pot I'd make your final decision now before the quality drops through the floor under the control of a new owner trying to wring what profit they can through Instant Pot's already broad market saturation.
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3 meats / 3 beans / 3 chillies is where it's at. Gotta up your game.I'm making chili today.
With beans.
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Ninen
Ahn'Qiraj Raider
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Beef, pork, venison / can't get venison dice up a good sausage
Kidney, pinto, black, maybe navy / cannellini
Poblano, Anaheim, serrano/jalapeno
You can always swap out different things for what you have on hand. Can also go from ground meat to chunks of Chuck, pork shoulder, and venison stew meat if you want a different texture.
I got a buddy I've been friends with since college who used to make chili this way. The company we worked at did a cooking competition every year, and I remember one of the dishes we made was that type of chili, and it was a big hit, first time I had it. I've been making chili that way ever since. It's just something different from the regular old version that that my wife insists on making every year. Her chili isn't bad, but it's just kind of boring.
Ninen
Ahn'Qiraj Raider
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No I get it, you're backing down from the challenge, its ok. The stuff you list will make a FINE chili, I guess.
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Ahhhh, sorry I missed the challenge aspect. Give me a bit and I'll figure out something. Gotta mull that one over, but I've got ideas
Seriously, that flew over my head, been a long week.
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So, I'd do a white chili.
Chicken(thighs), pork, sausage
Butter, mung, chick peas
Poblano, red bell, yellow bell
I grill the meat partly over coals before adding it to the chili instead of Browning in the pan. Want to get some good smokiness or grill flavor.
Instead of beer, use white wine, or maybe a super dry beer / IPA. Probably throw a little sundried tomato, roasted garlic, and lots of herbs - oregano, basil, thyme. Maybe a bit of fresh fennel, and sweat down part of the bulb. Almost make it a Mediterranean chili. Only outlier are the mung beans, but I think it'll give it something different, and I think it would work. Wouldn't be your normal chili whatsoever, but it might be a fun experiment. Your spice blend would at least have something like cumin, paprika, and maybe some Moroccan chili powder, with lots of cinnamon. Hell you could probably even add harissa.
In fact I'm going to have to remember this, honestly sounds like it might actually work.
If you've got any suggestions I'm all ears.
Chicken(thighs), pork, sausage
Butter, mung, chick peas
Poblano, red bell, yellow bell
I grill the meat partly over coals before adding it to the chili instead of Browning in the pan. Want to get some good smokiness or grill flavor.
Instead of beer, use white wine, or maybe a super dry beer / IPA. Probably throw a little sundried tomato, roasted garlic, and lots of herbs - oregano, basil, thyme. Maybe a bit of fresh fennel, and sweat down part of the bulb. Almost make it a Mediterranean chili. Only outlier are the mung beans, but I think it'll give it something different, and I think it would work. Wouldn't be your normal chili whatsoever, but it might be a fun experiment. Your spice blend would at least have something like cumin, paprika, and maybe some Moroccan chili powder, with lots of cinnamon. Hell you could probably even add harissa.
In fact I'm going to have to remember this, honestly sounds like it might actually work.
If you've got any suggestions I'm all ears.
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Ninen
Ahn'Qiraj Raider
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Jesus, even the Trader Joes Not-quite-the-same Sriracha has skyrocketed. So glad I went in on a whim and got my latest bottle below MSRP (on sale, yo!)
So funny/sad that the saga of CockSauce is like 90% self inflicted wound, 10% bad luck.
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Lanx
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if you currently have an instantpot buy extra silicone ring
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Yeah, the wife just grabbed a bottle of the trader Joe's a couple weeks ago. I think it tastes pretty good. HEB has their own brand too I think or it's some local Texas deal that's not bad either. I haven't paid attention to the prices. I do know Worcestershire sauce has skyrocketed across the board, and when it cost six or seven dollars a bottle that pisses me off.
Lanx
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hey
Dr.Retarded
, she also has horrible plating skillz, i don't think anyone gives a shit tho...how do you look in a tube top?
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