/ck/ - Food & Cooking

>>13156320
>Give chili recipe. I want to try chili not tomato sauce based.
>One with all the peppers. Okay, thanks
This link is the Terlingua chili cook off originators recipe...their Tolbert's restaurant in Dallas started the no tomato/no beans 'bowl of red' style of Terlingua chili.
https://www.washingtonpost.com/recipes/smoky-texas-chili/11936/

You can take any recipe that you like, however, and pour in a blended mix of soaked dried peppers. (Soak dried, de-seeded peppers in hot water or stock, whirl up in the blender).The above recipe has you scaping out the softened inside flesh of the soaked peppers, but that's optional. Every dried pepper you can buy by the bag, from ancho to california to guajillo has raisiny, peppery, roasty, spicy and aromatic qualities to each, and these add far more than dried stale powders would. Fancy add-ins and secret flavor ingredients include alcohol like beer for the alcohol soluble compounds, chocolate for the coffee-like roasted flavor and mouthfeel, suet the heavy fat that coats the tongue, canned chipotles which have a heavily spicy smoke-filled sauce in the can, umami things like mushrooms, msg, tomato paste, bittering ideas like raw molasses or brown sugar or herbs like epazote, etc. If you're trying to win a cookoff? Reduce, reduce, reduce. Basically 2nd day chili is better, so the minuscule tiny bits of cumin, coriander, oregano, and chilies permeates to the center of the meat.

Do I make terlingua style? No. I like it, but I prefer chili con carne, w/ creamy beans and tomatoes. But my version is filled with chilies, poblanos and dried both. No jalapenos, really. I top my chili with crunchy pan fried rings of more dried anchos. I cut them with the scissors and toss in a little nonstick in olive oil til crispy.

>>12857088

>>11161996
>what is the best for making popcorn?
Orville, genetically engineered to just be the best.
Thinnest hull, if any, none of that horrible sticking in the throat of a curled piece of hull, ouch!
Largest popped kernel, big and fluffy, crunchy fulled formed, no hard bits, just all uniformly cooked.
Highest percentage of kernels that still have moisture content enough to pop. Literally can make a 6qt pot of popcorn cooked in a Tbsp of oil, and only get like 2 kernels unpopped in the entire batch. Talking about 99.9% that pop! Success rate is great. Although I like unpopped burned kernels (they actually sell these to people like Corn Nuts), the issue with random unpopped kernels is danger to dental health, so I'll take a pass, as I like big copious handfuls of buttered, lightly salted corn, not to carefully only 1 or 2 at once.

So, yea, Orville #1 for a reason. Now if we're talking microwave popped corn, the oil used in the PopSecret brand is funky gross flavored. At least the other choices taste alright if you can't pop it yourself.

Favorite personalized popcorn topping? I like to panfry scissor sliced ancho chilies in a bit of oil in a nonstick til crisp. Drizzle crunchy chilies, chili oil and lime zest. Sea salt from grinder on fine. Get a chili ring in every other handful. Sweetly hot.