/ck/ - Food & Cooking

>>10582365

Dark stout instead of chocolate.

>>10582365
which country OP

>>10582391
China

>>10582386
Probably be expensive but I'll see what I can do

crack an egg or two in there.

>>10582400
Use a rich Chinese sauce. Maybe oyster or dark soy?

>>10582400
I'm telling the CCP you're on an unauthorized website.

>>10582436
go ahead and do that

>>10582428
i probably already have one of them and if I don't I'll be able to get them
thanks

>>10582405
just simmer on top or stir in?

>>10582365
bell peppers can be nice

>>10582400
translation - I'm not old enough to buy it

>>10583198
Nah, AFAIK China has own beers that are complete shit.

Doesn't need to be actual dark stout. Pretty much any beer will do.

As many kinds of peppers as you can put your hands on.

Don't go overboard with the spiciest ones. Despite the common opinion, you CAN make a chili too spicy. Keep it near the limit of your endurance, but not over - I once fucked up a batch like that, made it so spicy I had to give up after 3-4 spoons, then went about diluting it to make it palatable and it became crap.

>>10582365
What's your recipe? I feel like making one too.

>>10582365
milk powder

>>10582365
If you can find a hard pork sausage, like margherita pepperoni or salume, and brown it, I think it would add a nice salty flavor and a good bite. I don't know if you've ever had Tombstone or 7/11 pepperoni pizza, where they'll have the slices but also the little cubes, it's a great little touch that I wish was more common. Take this with a grain of salt, as I haven't actually tried this yet.
As far as peppers, well, I don't know what's available there but my idea is a variety of dry chiles, rehydrated and pureed, I'm thinking cascabel, morita, guajillo, and fresh habaneros, diced and cooked up with the onion and garlic and celery. For me, it's pungent yellow onion, I do not want a sweet onion for this, I want it hearty and earty and spicy (I don't know if those actually apply, forgive me.) I would cook it in as mentioned, finely diced and caramelized, and then serve the chili with medium-diced raw onions on top. If you've made a good enough chili you won't need more condiments than that, but people often want it regardless so I recommend a freshly shredded sharp, tangy cheddar (like Vermont cheddar, if you're familiar), if possible for the future it may be nice to be prepared with a crema ready to go, to drizzle over a wide, shallow bowl, but for a deeper, narrower bowl regular sour cream is best because it will hold its dollop shape, at least at first. If available, guacamole is also a nice tangy, creamy topping that will hold its shape. Make sure you have a starch to hold your chili together and keep it out of soup territory, people like crushed corn tortilla chips, I don't know if you can use pasta water and simply cook it down, but that may be viable. [tbc]
>>10582386
I've heard that dark stouts, porters, etc. don't really cook well. I suggest a mellow beer with a medium body, like an Irish Red. Be mindful of the timing, you are meant to deglaze with this after the veg is cooked, it is not simply dumped in as another ingredient.

>>10582400
Hit someone with a truck and run them over a few times to tenderize them.
Or fish them out of an escalator pit.

And lots and lots of peppers.

>>10585396
What I plan to experiment with is the admixture of a certain soft forcemeat (I am sorry that I cannot share it with you, not that you could get it in China) of the garlicky, porky variety. I want it sliced thin, cooked quickly at high heat for a nice Maillarded (?) crust, mashed up by hand and mixed in, adding texture and terrific flavor and holding it together all at once.
Again I do not know the situation regarding ingredients, but the beans are a consideration. You kind of just have to experiment, maybe go with something neutral at first to get an idea of what texture they bring to the party. I usually just get small red or pink beans, I don't know beans very well. I prefer the small beans, basically all the parts small, even the meat I prefer it to just be very coarsely ground as opposed to cubed, though I am told the cubes give more beef flavor. But there is so many delicious flavors involved I am not concerned with this.

>>10585442
I do not like chunks of tomato, I like the flavor but I do not want the flesh, maybe little bits of tomato pulp is fine but under no circumstances do I want chunks of it in the chili.
I know you have chives/green onion in China, well I assume so, that is definitely a fine topping for it when serving. Others use cilantro but it's such a polarizing ingredient and it doesn't give something to chew on really so you know what I prefer.
Do not melt the cheese, and turn it into some awful rubbery mess on top that you have to fight with or remove to get to the chili.
I am not a fan of rice as a thickener but you may be, lots of people do that. Some people serve it over rice or pasta. I am not one of them. If anything I want tortilla chips with it, but not with the chili poured on top of them; on the side, to dip.

>>10585473
A thing I do not understand is how to spice chili. I know to use warm spices, toasted. This reminds me, you want to toast your dried peppers, especially the moritas, and the cumin, say just in a small cast-iron skillet on the stovetop and then maybe a few minutes in the oven if you feel like it. I do not know what spices to add besides cumin, I would avoid shit like mint and cinnamon because you will end up with a type of Mediterranean meat sauce, it will taste off and not the heat, meat and acid Tex-Mex punch of chili.
Got sidetracked; if anyone can help guide my hand with regard to spices I will appreciate it.
A thing I forgot to mention in the forcemeat idea section is that it is pork offal combined with cornmeal and garlic and spices, the cornmeal part is meant to provide the starch. I do not know if this works but I imagine it will.

>>10582365
coffee is much better than chocolate
I add
tomatoes, onions, beans, garlic, carrot, bell pepper

The simpler the better.
beans, frozen green peas, tomato paste
chili powder
curry powder
ginger powder
black pepper
garlic powder

I never made chili until recently, but I always had a small jar of "chili flakes" in my spice rack. Except these weren't the regular chili flakes of hot dried peppers, they were black in color and not hot at all.
I threw the jar away some time ago, because I never used them for anything and they were long past best before date, but now that I'm regularly making chili I'm curious again. Problem is, I can't find them anywhere anymore.
Anyone know what these flakes could've been?

>>10582365
>>10585592
This. Definitely add a little coffee(1/3 of a cup is often enough) and maybe sprinkle some corn flour over it. This binds it a little at the end and also adds a very slight sweet aftertaste.

>>10585639
Sounds like "Pul Biber" aka crushed red pepper.

bump

>>10585634
>simple chili
>curry powder
>ginger
>peas
Trying too hard trollish fucker. You just need water, beef, peppers, and beans. Onions are optional, see if you can get the wild kinds.

>>10586568
No tomatoes?

>>10583196
Yup,that's a good one.

An assortment of beans might be good. Black beans, pinto, garbonzo, red kidney.........
Maybe a can of corn?

>>10582365
Your standard umami bombs - vegemite/marmite, fish sauce, worcestershire. Personally, I like a splash of Chinese black vinegar as well.

>>10585525
Black pepper, cumin, oregano, cinnamon, clove/allspice. More of the former, less of the latter as a general rule. Adjust to preference. If you want to add chocolate, consider a shake or two of turmeric as well.

just follow this four time salmonella survivor's recipe.
https://www.youtube.com/watch?v=jqCB4-32awE
dont forgot the 1 year old brisket thats been sitting in the freezer

>>10582365
Meat, various chilis, cumin, salt, beef stock, lime, dark beer.

All you need.

>>10583204
and basically any 8 year old kid can buy beer there.

Their beer is basically sparkly water though

>>10587720
jesus christ what an asshole

Smoke the meat if you can
Use all raw veggies, let them cook into the chili
Use blended spicy peppers as your heat source more so than hot sauce(don't forgo hot sauce though, of course)
Spanish paprika is GOAT
Finish with half a stick of butter for richness

>>10588347
Almost forgot. Using how much ever you want, use whole peeled tomatoes and one big can of crushed tomatoes. My batches are usually one 28 oz can of whole peeled and one 28 can of crushed tomatoes. If you can, get fire roasted versions of each. Let the whole peeled simmer for like 15m in the crushed tomatoes along with whatever liquid you choose, then use a masher to crush up the whole peeled and blend it into the base.