It must have been the weather cause I made chili on Friday.
I use grilled steak rather than ground beef and some bacon for fat/flavor. Didn't chronicle it, though, cause I've posted it before.
It must have been the weather cause I made chili on Friday.
I use grilled steak rather than ground beef and some bacon for fat/flavor. Didn't chronicle it, though, cause I've posted it before.
Amy's Spicy Vegetarian Chili is fucking legit. I usually add meat to it but it's a hell of a base. I use it to make nacho chili.
That does sound very good indeed. We haven't done anything with tofu yet for whatever reason. I really want to try tofu curry. I love the yellow curry powder we have. Even though I put too much on the last batch, the baby back ribs with curry was fantastic.
Speaking of curry, First We Feast on YT just started a series about curry with some girl. First episode is with Jo Koy and it was a good watch. At the end the talk about is X a curry? While done as a humor bit, kind of makes you think about it.
anything can be a curry with curry in it.
food appropriation complaints can fucking fuck up a river.
Our goto for chili that we normally eat over brown rice:
Beer Chili
1/4 cup oil
4 medium onions, coarsely chopped
2 tablespoons sugar (we normally don't add this)
4 medium garlic cloves, finely chopped
1/4 cup chili powder
1/8 teaspoon cayenne pepper
1 tablespoon whole cumin seeds
1/2 tablespoon sweet paprika
2 pounds ground beef
1 (12 oz) bottle of beer (whatever is on hand, but we usually use a chocolate stout or other dark beer)
1/2 cup strong brewed black coffee
1/2 cup coarsely chopped parsley (or cilantro)
1 (6 oz) can tomato paste
2 bay leaves
In large saucepan, heat oil over medium heat. Add onions and sugar and saute, stirring frequently until onions begin to turn caramel-brown, about 10 to 15 minutes. Add garlic, chili powder, cayenne, cumin sees and paprika; saute 1 minute more. Increase heat slightly add beef and saute, stirring to coarsely break up meat, until evenly browned, about 5 to 7 minutes. Stir in remaining ingredients, reduce heat to low and simmer, stirring occasionally, for about 20 minutes. Remove bay leaves. Eat.
I follow the Neely's chili, but I use grilled steak rather than ground beef and pork. I also use a better beer, because I don't keep Bud around.
I tried watching the first episode, but I kinda hate the host.. I'm like 3 minutes in and I don't think I can deal with her. I would love if they brought back Food Grails, I loved learning about the history and culture behind those specific dishes.
I am gonna try my hand at making that curry though >.>;
Yeah she's pretty annoying. Seems like she got the job because she's kinda cute and is trying her hand at being quirky while being a "food lover". Those segway cuts of her jumping around or dancing were stupid. I agree about Food Grails. Really fun shows with good information.
This chick sucks.
some p good tkg. seasoned with sriracha, soy sauce, sesame seeds, green onion. need to head to the asian market and pick up some furikake to make it real but I done good for a white boy
Taking the dive and getting a sous vide with leftover registry gift cards.
I found that the Anova one I previously listed is now discontinued and noticed they now have an Anova nano.
Comparing that to the replacement I put up on my registry for the discontinued Anova...which should I go for? Other suggestions?
I know this isn't Anova but for $13 who cares. Check your zip and see if it's available. Actual availability is always your mileage may vary. I've had brickseek show 0 in stock limited quantity and I get the items.
https://brickseek.com/walmart-invent...?sku=992671284
Having never used anything but Anove or Joule I can't recommend anything but those.
Upside down! About tofu, is there a type that is like, super super firm?
Curry lady wasn't terrible in the episode with Sean Paul. I can't watch Joji and Rich Brian. They are idiots and I have no idea why they are popular. I've started watching a lot of Worth It and find it enjoyable for a 10 minute or so watch. Stephen Yim is kinda terrible though. The camera guy makes my wife laugh because of his awkwardness.
Super firm tofu is super firm.
Teriyaki steak rice bowl? Is that what we're looking at?
Some basic steak over rice. Steak was frozen, thawed in the sous vide with some soy vay for a basic marinade. Sliced, seared, put over some leftover rice with togarashi shichimi and sesame seeds.