one with brussels sprouts. Interestingly, he doesn't like cooked
sprouts in any way but does like them raw.
I'm that way with turnips. Love 'em peeled and sliced w/salt when they
are raw. Abhor them once they've been cooked.
OTOH, I like them in something like beef stew.
I hereby grant you my portion of them in perpetuity.
Gladly taken here. I'd offer up peanut butter, coffee, or coconut in exchange but Steve takes them off my hands. OTOH,you can have my maraschino cherries, both the red and the green. (G)
Maraschino cherries are OK. I get them mostly in chocolate-covered
mode. Used to get them once in a while in cocktails. But I've not had
any of
the "hard" liquor in 20 or so years. And not even a beer since my last
echo picnic at the Shipp's old place in Columbia, MD. Haven't gone all "tee-total" or anything. Just haven't had the "taste" for it.
I hadn't either, until I met Steve. Seems to be a common thing tho.
Only amongst the wierdo set.
Or those with kids--it'll get the kid to eat more veggies. (G)
The non purist chili cooks. It's good in the family friendly chili I've made but I don't even use corn flour to thicken the true chili I do.
I understand - because of Steve's allergic reaction. And I've found
the using Arrowroot powder works better than cornstarch in acidic
dishes like chilli anyway.
I generally just use tomato past--glues those broken tomatoes back together. (G)
Seriously, arrowroot as a thickener works better for my $$$ and effort than cornstarch. Root starches do not hold up at high temperatures so
best used to thicken sauces toward the very end of cooking. Which is
when I determine that I need "thickening".
Arrowroot works well with pie fillings and sauces, adding a crystal
clear, shimmering sheen and a silkier mouth feel. It does freeze and
thaw without change, unlike cornstarch. And it has a more neutral
taste; it doesn't taste "starchy" like grain starches (cornstarch,
flour).
Choose arrowroot if you're thickening an acidic liquid which tends to cause cornstarch thinkeners to "break".
Potato starch works much the same - but I've not found it available to
buy in convenient containers like the arrowroot I get. Bv)=
$$$ and trophies. Judging is "double blind". I expect to sample some
of the best chilli I've ever put in my face, a lot of "pretty good" chillies> and (probably) a "spitter" or two. Bv)=
Good cooking for colder weather.
Actually it was almost "speedo" weather that day. 50+ Fahrenheit. And
it was a tough competition. One outstanding (to me) chilli and not a "spitter" in the bunch. My first place vote was obvious to me - but
the seconf and third place nods were tough among the 16 remaining chillies.
The dried herbs/spices I use include ancho, cumin, cayenne and garlic
from this list. I'll also use chipoltle and this year Steve added a bit
of chiltipin.
I generally use a jalapeno or two (or serrano) to my chilli. The spice
mix is just a "base" for elaboration. I used chipotles once in place
of jalapeno and it made my chilli have a "smoky" undertone. I'll pass, thank you, on further use in *my* chilli. Bv)=
I've used serrano before but not this year. Steve likes chipoltle so there's always some in our kitchen, powdered or dried.
You have to make it to suit yourself (and your guests).
This chile verde has been in my arsenal since its originator won the "verde" category with it in 2008. It contains potatoes - which I
didn't realise were "legal" until that February day in 2008.
OK, I'll take a look at it.
I really like a TB or three over scrambled eggs for breakfast. Bv)=
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