Life - official thread

[Gameface]

Happy with a bit of salt and pepper to complement it.. maybe even citrus... but chilli in my experience masks the flavour of meat due to the heat.


Too much Heat is bad for the Meat.


IMO

If you're saying you can't taste what's good about the meat because of spiciness I'm sorry for you. That is absolutely not true for me. I am capable of tasting layers fo flavor and distinguishing between each layer. I mean maybe that's why I can cook so much awesome food and why I can brew such good beer. One flavor does not prevent me from tasting the other flavors.

Sounds like a sad life otherwise.

 

[The Midnight]

If you're saying you can't taste what's good about the meat because of spiciness I'm sorry for you. That is absolutely not true for me. I am capable of tasting layers fo flavor and distinguishing between each layer. I mean maybe that's why I can cook so much awesome food and why I can brew such good beer. One flavor does not prevent me from tasting the other flavors.

Sounds like a sad life otherwise.

Obviously it depends on how much you put on, ... a smidgen to give it a 'kick' I'm OK with, but I've seen people put in spoonful of the stuff because it wasn't 'spicy enough' and that to me is a crime...

 

[Dr. Jones]

Obviously it depends on how much you put on, ... a smidgen to give it a 'kick' I'm OK with, but I've seen people put in spoonful of the stuff because it wasn't 'spicy enough' and that to me is a crime...

You obviously missed the part whereby the spiciness is derived from actual "foods" and not solely a jar or packet.. having its own unique flavors. Spiciness is not some unique flavor-KILLING category.
It's like sweet, tart, etc... it's a flavor.

You're treating it like it's salt or something.. "too much salt is salty!"

 

[Dr. Jones]

lol. f u, braugh


I have a small arsenal of show-worthy material right now. I have 7 or 8 rearrangements of John Fahey songs. Plus some Mississippi John Hurt.

So a bit more folk. I like it.

 

[franklin]

I wouldn't say this is super spicy chili but it is only for me for my lunches for the week. Five kinds of chilis. Dried California chilies, dried Guajillo chilies, fresh jalapenos, canned green chili and cayenne powder. Rehydrated the dried chilis and blended into a paste (replaces chili powder), blended the canned green chilies with cilantro and garlic salt. Chopped the jalapenos and combined with chopped onion on a griddle until slightly charred, added cumin and cayenne powder with black pepper and garlic salt to the meat before heavily browning the meat (93% lean ground beef), beef stock, black and red beans to the pot. Canned diced tomatoes. No thickener but pretty thick chili.

This is essentially my recipe with a few tweaks and conveniences. Can you really notice a difference using fresh peppers, grilling the onion and jalapenos and seasoning the beef? Or is it more of a hobby where you enjoy the process?

My changes:

Kidney beans. Black beans seem weird for this type of chili.
I use canned jalapenos including the juice and think cooked ground beef soaks up plenty flavor so no seasoning there.
Louisiana hot sauce in place of cayenne pepper. I think the liquid version mixes better.
Red bell pepper. It changes up texture and adds an extra element.
Bottled minced garlic. I've found this every bit as good as fresh, if not better. And it's much easier and stores longer.
Whatever pepper was available at the local nursery that's now out of business.
I don't have beef stock but believe it or not I've found even bullion and water to be as good as low sodium beef broth.

My wife hates spicy food but loves my chili, especially a day or two old.

Chipotle in adobo is pretty damn good too but you need cubed steak instead of ground beef.

 

[franklin]

I've been very excited by my progress considering my weight is still hovering around 204 and my body fat is still around 23%. I've been eating better but these figures haven't come down much at all. If I can throw a really good month together of crazy good eating, I'm curious how much more I can improve with my running/rowing times.

Losing weight is easy if you can train your body to not eat like farm animals being raised for slaughter. If dropping weight is your goal then axe the exercise regiment and stop eating. Exercising will only make you hungry. Then, when you get down to whatever weight you want start exercising again.

 

[Saint Cy of JFC]

Losing weight is easy if you can train your body to not eat like farm animals being raised for slaughter. If dropping weight is your goal then axe the exercise regiment and stop eating. Exercising will only make you hungry. Then, when you get down to whatever weight you want start exercising again.

lmao

 

[Miggs]

Losing weight is easy if you can train your body to not eat like farm animals being raised for slaughter. If dropping weight is your goal then axe the exercise regiment and stop eating. Exercising will only make you hungry. Then, when you get down to whatever weight you want start exercising again.

Your troll jobs are better when they're at least a little bit subtle.

 

[franklin]

Your troll jobs are better when they're at least a little bit subtle.

I was being sincere, but suit your fat *** self. Calories in - calories burned/excreted is a pretty simple equation. If I were overweight I would eat very little and when I hit my goal I would start up the exercise regiment if that was part of the goal. The problem is, many cannot train themselves to eat little and others have physical issues that won't allow them to.

 

[♪alt13]

I was being sincere, but suit your fat *** self. Calories in - calories burned/excreted is a pretty simple equation. If I were overweight I would eat very little and when I hit my goal I would start up the exercise regiment if that was part of the goal. The problem is, many cannot train themselves to eat little and others have physical issues that won't allow them to.

The problem is that that is really bad advice. If you eat less than you need you will slow your metabolism, decrease muscle mass that burns calories, and eventually you will fail.

Lift stuff, run, eat healthy.

 

[Miggs]

Calories in - calories burned/excreted is a pretty simple equation.

If only our bodies were this black and white. I could eat Gummi Bears and Sour Patch Kids all day and maintain my weight, no problem.

 

[Gameface]

This is essentially my recipe with a few tweaks and conveniences. Can you really notice a difference using fresh peppers, grilling the onion and jalapenos and seasoning the beef? Or is it more of a hobby where you enjoy the process?

My changes:

Kidney beans. Black beans seem weird for this type of chili.
I use canned jalapenos including the juice and think cooked ground beef soaks up plenty flavor so no seasoning there.
Louisiana hot sauce in place of cayenne pepper. I think the liquid version mixes better.
Red bell pepper. It changes up texture and adds an extra element.
Bottled minced onion. I've found this every bit as good as fresh, if not better. And it's much easier and stores longer.
Whatever pepper was available at the local nursery that's now out of business.
I don't have beef stock but believe it or not I've found even bullion and water to be as good as low sodium beef broth.

My wife hates spicy food but loves my chili, especially a day or two old.

Chipotle in adobo is pretty damn good too but you need cubed steak instead of ground beef.

This is the first time I've mixed the seasoning into the meat before cooking and I don't think it made much of any difference.

There is some texture difference using fresh jalapenos vs canned. But I just had extra jalapenos because i bought some to dice for sprinkling on top after I reheat.

I think there is something gained from getting that char on the onions and jalapenos, gives it more richness, a certain roasted quality.

Turns out this is not the best batch of chili ever though. But not bad.