MetaChat is an informal place for MeFites to touch base and post, discuss and
chatter about topics that may not belong on MetaFilter. Questions? Check the FAQ. Please note: This is important.
oh, but it can, vegan even, with fritos or its more appropriate equivolent
i find this less satisfying and more disturbing
but when i have time to peruse the thread, i'll toss you some chili tips
(possibly may blow off all today's unneccessary tasks, except laundry)
actually those look pretty good, all the major secret ingredients have been mentioned and that's more than enough info to start tinkering.
the one you marked sounds great though
tendon jelly...
and i am free! i shoulda got the car and went on a picnic. ah. i could nap. or drink a lot of coffee and dance. or drink. or make mechatter audio recording--
or laundry
crap
Oh, I know there are good leads there, but I was hoping for scads of various kinds of chilis premised on different, uh, premises. I *know* there have been chili recipes posted in the past. Sigh. Nothing ever turns out right.
if you go to a bodega or a good international market, you can find a variety of dried chilies. chili aficionados have their blends and favorites but unless you're going to grind them properly or do a lot of different preps, experiment with different types. i go for flavor over heat but i have placed a deadly scott bonnet on a mole dish and then rubbed under my eyes--
and that's what we call mace (not the spice)
the amount of cocoa was deadly as well with they were veggie chocoholics and an actual mexican to please
my only mole experiment in memory
are we going down curry lane? i did a bunch of experimenting there, that was possibly my second to last culinary fine tuning experiment while doing the personal chef thing
have a mild affection for patak's rogan josh right now, though
god i miss real food
i could actually appreciate it right now
i was tending to a very particular west indies craver at the time. personally i like a bit of coconut milk in a yellow chicken curry. but then i miss this vietnamese coconut milk with a big chunk of strangely starchy soft coconut meat in the glass
that hot green indian condiment though, and the chutneys? i remember this great indian place on spring street(?) or abouts, they have a couple branches, and the lunch is so worth it. there was a fabulous pan asian place around there.
i remember when there was just this tiny strip of small indian restaurants and i'm not sure it's still there
and where what use to be macrobiotic central that turned into yuppie fetish and tattoos around fourth has a great small basically vegatarian place called n something, vert short name. great place. they let us take home all their narcisuss at the end of the night.
ate a a hatian cab dive once
go for the pizzle
oh yeah... is the indian place with the branches Baluchis? cos that place is cheap and yummy. And they make kachori, which very few Indian restaurants seem to, and I love!
between this, and the steak thread yesterday, I'm starving.
Get a gallon crockpot. Good chili takes six hours or so.
Use broth instead of water. Hold off on powdered spices until an hour before you want it to be done.
photo by splunge
photo by TheophileEscargot
photo by Kronos_to_Earth
photo by ethylene
