pork chili with sweet potatoes and curry

[Anonymous No.15041212]

before you get too invested in cooking dried beans, pick through them and eliminate any undesirable specimens

[Anonymous No.15041215]

>>15041212
>white plate
smart man
I do the exact same thing, But I pick through them one handful at a time. that is a tad too much to work through at a time.
Biting down on a rock can crack a tooth and cost you thousands in dental bills.

[Anonymous No.15041228]

one litre of water should be adequate to cook 8oz of beans
be certain to adequately salt the water; if you don’t salt starches while they’re cooking it’s impossible to add enough salt later to make up for it

[Anonymous No.15041250]

set the pot over high heat to bring to the boil
anything you’ve ever heard about soaking beans is purely a myth, these will cook just fine in about an hour

[Anonymous No.15041262]

there’s not an exorbitant amount of prep work that goes into this recipe so feel free to have a drink while you stare at a pot waiting to boil

[Anonymous No.15041275]

if you grow your own bay leaves, you can use them with reckless abandon and not worry about the rising cost of premium spices

[Anonymous No.15041285]

some other seasonings might be appropriate as well
I always have a container of roasted garlic on hand for occasions such as these

[Anonymous No.15041292]

hmhm... comfy thread.... don't mind me.

[Anonymous No.15041295]

we’ll add a pinch of ground coriander seed and some cayenne as well

[Anonymous No.15041309]

when the beans reach the boil, turn them down to a gentle simmer
maybe we can use this time to sharpen some knives

>>15041292
it’s good to have you here

[Anonymous No.15041330]

every couple months or so it’s a good idea to clean your diamond stone
some comet and water with calloused fingertips work well for this

[Anonymous No.15041344]

nice and shiny like new

[Anonymous No.15041390]

I’m an obsessive over sharpening knives and other tools
despite this, my preference is for DMT diamond stones and I have quite a few for various applications since they provide a good balance of price, value, and usability
fancy water stone fags might disagree with me, but that’s okay
a red DMT stone is all you really need for kitchen knives

[Anonymous No.15041436]

bump

[Anonymous No.15041437]

after an hour or so of gentle simmering the beans should be tender
try a couple to ensure they’re cooked through before removing the aromatics and draining
the lazy cook could use beans from a can in this recipe but the texture of cooked dried beans is certainly superior

[Anonymous No.15041457]

speaking of lazy cooks, we’re going to be using ground pork today
in about an hour and a half we’ll be able to sit down to dinner
this recipe could potentially be made with cubed shoulder meat and braised in the oven for hours, but then the potatoes would need to be cooked separately or added late in the cook

[Anonymous No.15041473]

drain the beans and set them somewhere safe and out of the way
the middle of your cutting board is most definitely going to be in the way

[Anonymous No.15041501]

>>15041250
that is a nice stove

[Anonymous No.15041509]

now set out to brown the pork in a large pot
I absolutely hate this particular le creuset soup pot; it is a piss poor shape, my preference being for the french oven style
I purchased it to bridge the gap between my largest french oven and the smaller one but I really wish I would have bought the conventional shape of same volume

[Anonymous No.15041536]

ground pork has a very sickly appearance as it cooks but the rest of the chili will mask this

[Anonymous No.15041554]

the robot has the day off so we’ll dice up a couple onions with our recently sharpened broadsword

[Anonymous No.15041580]

after about 10 minutes of cooking the pork should be done

[Anonymous No.15041655]

>>15041457
>curry powder
Jesus fuck, thread dropped

[Anonymous No.15041677]

transfer the pork to a bowl with a slotted spoon and keep it nearby
depending on how fatty your pork is, you may need to add some oil for the onions to cook

[Anonymous No.15041700]

let the pot get nice and hot while the onions are waiting

[Anonymous No.15041704]

>>15041655
sorry about your poor little tummy
>>15041677
i aspire to your level of spare bowls
i may clean up and finally get some metal bowls today. thanks
oh and auh. good color in the pot. excited to see that come up

[Anonymous No.15041713]

add the onions and stir frequently
they’ll get some nice color over the next 10 minutes or so

[Anonymous No.15041725]

>>15041228
Adding salt to some beans early in the cooking process will cause them to never soften. I've had it happen with kidney beans and chickpeas long ago, so I stopped adding salt to beans until they softened.

[Anonymous No.15041729]

>>15041704
20 years ago I lived half a block down from a salvation army store
every saturday I would go there and clean out whatever kitchen items they had that I couldn’t live without

[Anonymous No.15041758]

>>15041725
I wish the info was so easy to find way back when. I just now did another search, and apparently salt has been ruled out. Acid and some bean batches (rough growing conditions) can be the cause.

[Anonymous No.15041769]

>>15041729
Look at that fucking stuff man.
God has blessed us with OP, man.

[Anonymous No.15041775]

>>15041729
thats gorgeous my guy
ive got to take the axe to what happened to me and stop being lazy cooking is supposed to be a hobby.
ive a goodwill nearby. i think ill raid it and try to make you proud.
excited to hear about the sweet potatoes - my least favorite starch.

[Anonymous No.15041786]

>>15041729
I also bought an old broken jukebox there one weekend for $150 and made it work
but that’s not relevant to this thread

[Anonymous No.15041787]

>>15041704
I eat curry all the time and proper curry.
Get fucked with your "curry powder" you fucking amateur, you've got all the gear but no fucking idea.

[Anonymous No.15041802]

>>15041787
youre right if i want a collection of coriander tumeric and cumin it has to be mixed fresh or it turns into burgers.
youre acting like hes just going to throw the powder into a cup of water and call it curry its just a spice blend my guy

[Anonymous No.15041814]

>>15041758
beans are a tricky critter
there’s so much lore around soaking, salting, cook times...
but really the best thing to do is cook them, add liquid as necessary, and pull them when they’re done to taste
I think cooking dried beans tends to frighten a lot of people because they can be unpredictable depending on many variables

[Anonymous No.15041831]

so while the onions are cooking we’re going to prepare about 4oz of nice brown roux

[Anonymous No.15041843]

if the onions start to develop too much color or seem dry and sticking to the pot add some cooking beer or stock to keep them from burning

[Anonymous No.15041845]

>>15041275
why would I grow leaves that don't do anything

[Anonymous No.15041846]

>>15041786
That's pretty gosh darned based, my man.

[Anonymous No.15041860]

my secret to “no stir” roux is to use extremely low heat
it takes a bit longer but you can walk away from it and work on something else without the worry of scorching
you still need to stir it occasionally though

[Anonymous No.15041863]

>>15041814
True. I always ignored most lore and just cooked as I normally do until it happened to me several times relatively close together. I am almost certain the chickpeas were canned, too, which added to my conundrum (canned beans are already like a third of the way to being soft). I still don't really know, as it hasn't happened to me since I stopped adding salt until after they're soft, and sometimes I make minestrone with a fair bit of tomato in pretty early with chickpeas, Tuscan white bean puree with a little stewed tomato and white wine, black eyed peas with vinegar, etc.

[Anonymous No.15041876]

speaking of doing something else, let’s dig out about 8 cloves of roasted garlic and smash them about on the cutting board with some salt
I’m sure curry powder fag will take issue with my use of lawrys salt too because it’s probably not real salt

[Anonymous No.15041892]

>>15041876
Fuck that guy, he's most likely never posted anything he has ever cooked because it's dog shit

[Anonymous No.15041896]

when the butter has melted and is bubbly you can add the flour

[Anonymous No.15041909]

lovely garlic paste

[Anonymous No.15041916]

the onions should have nice color by now

[Anonymous No.15041932]

don’t forget to check on the roux every once in a while

[Anonymous No.15041943]

now we can add the garlic to the onions, perhaps adding a splash of cooking beer to keep things moist

[Anonymous No.15041967]

meanwhile peel the sweet potatoes

[Anonymous No.15041968]

>>15041932
What do you do for a living, to have such a professional, godlike kitchen?

[Anonymous No.15041973]

and cut the sweet potatoes into cubes

[Anonymous No.15041993]

>>15041973
not sure im ready go easy on us

[Anonymous No.15042002]

normally this is the part where I would add a pint of chicken stock
but I’ve all this lovely pork jelly left over from the pork pies thread so I figured I should use a container of that instead since this is a pork chili

[Anonymous No.15042039]

we will also add some tinned tomatoes and a good spoonful of tomato paste that we keep on hand for occasions such as this

[Anonymous No.15042082]

now add the sweet potatoes
and a few spoons of caramelized onions, since we keep those around for occasions such as this

[Anonymous No.15042093]

>>15041212
>THIS NIGGA COOKIN BEANS

i dont mean to sound cocky but its great that somebody better at cooking than i am posts here. your threads are a bright spot in the lives of many.

>>15041968
iirc he mentioned in a previous thread that he worked for charlie trotter, so id imagine something in the industry

[Anonymous No.15042136]

we’ll take about 2/3c of some supermarket variety chutney, which coincidentally was what remained in the jar
some habanero sauce, which I make myself
and about 3T of curry powder
NOT ALL CURRY POWDERS ARE CREATED EQUALLY
curry powder fag has a point...curry powder is just a blend of spices and it’s important to find one you actually like the flavour of
cost does not indicate quality, but generally speaking the cheapest curry powder will not be satisfactory
if using curry powder offends you, dick around with turmeric, fenugreek, coriander seed, cumin, cardamom, and maybe the smallest bits of nutmeg and cinnamon
you can drive yourself crazy looking for the perfect proportions, so why not just buy a jar of curry powder?

[Anonymous No.15042147]

the roux should be nice and brown by now

[Anonymous No.15042172]

add the pork back to the pot, the roux, and about a can of cooking beer (or some stock) and get it going to the simmer
throw a few more bay leaves in there, give it a stir, set the lid on it and find something to do for 15 minutes

[Anonymous No.15042211]

after 15 minutes add half a can of coconut milk, give it a stir, pop the lid back on, and rummage around to see if there’s any fresh coriander leaves in your kitchen

[Anonymous No.15042239]

luckily there is coriander, or cilantro if you will
I’ve also discovered some beautiful chutneys from the indian market

[Anonymous No.15042271]

>>15042239
brave man. ive an asian food market im thinking of getting some panfish from

[Anonymous No.15042275]

after 15 more minutes we add the remainder of the coconut milk, stir again making sure nothing is beginning to stick, and set the lid back on

[Anonymous No.15042307]

chop up the coriander
then locate your bag of garam masala and the tiny jar of asafetida you keep on hand for occasions such as this

[Anonymous No.15042317]

add the various seasonings
you might need to add more habanero sauce if it’s not sufficiently spicy

[Anonymous No.15042322]

you may now add the beans as well
give it a stir, replace the lid, and go for one last bit of 15 minutes

[Anonymous No.15042338]

so it’s been slightly more than an hour since the potatoes went in
they should be cooked evenly by now, but it’s important to test one or too but be careful since they’ll be very hot
adjust seasoning to your taste, some fresh cracked pepper will be your friend

[Anonymous No.15042348]

serve your hearty chili in appropriate bowls

[Anonymous No.15042362]

this makes roughly 4 quarts
save some for leftovers later in the week
and then seal some in bags to freeze for evenings in the future when you don’t feel like cooking

[Anonymous No.15042444]

>>15042362
are you the guy who made the pork pies last time?

[Anonymous No.15042686]

>>15042348
>beans
>sweet potatoes
Definitely not even close to a chili lol

[Anonymous No.15042739]

Never stop posting OP, we need you

[Anonymous No.15042759]

>>15042362
do you have a chamber vacuum sealer?
what brand?

[Anonymous No.15042831]

A hero has returned. These threads light a fire in me brother.

[Anonymous No.15043142]

>>15042759
hamilton beach
this is sort of the smallest one they make it’s an eyesore and real bitch to move but it’s very helpful for what I need it to do
a chamber sealer doesn’t necessarily replace a countertop unit and I still have one as well for sealing smaller things such as cheese and whatnot

[Anonymous No.15043194]

>>15043142
What do you do for a living m8

[Anonymous No.15043380]

>>15043194
I solve problems

[Anonymous No.15043433]

>>15041863
America's Test Kitchen found that salt actually softens the skins and doesn't make them stay firm. I never had an issue when adding salt at the beginning, but I added a fair bit of leftover sauerkraut liquid to a batch of lentils one time and they never softened. I like sour foods so it's probably more than what most people would use so it most likely just depends on how much of it is being added.

[Anonymous No.15043493]

>>15043380

So mysterious. Very chad. Cabinetmaker? How old are you? Ive been cooking for ten years all over the US at nice james beard award winning reataurants and now covid fucked everything up and idk what to do.

Howd you get out?

[Anonymous No.15043498]

>>15043380
I like your posters.

[Anonymous No.15043512]

>>15042686
This fucker looks like he knows all the rules already. I think he’s allowed to break them

[Anonymous No.15043516]

>>15043380
aw yea matilda. i love that movie. The kid eating the chocolate cake is my favorite part

[Anonymous No.15043808]

>>15043493
I never got in
I mean yeah I worked in the industry but I never saw myself as a cook I just learned a few cool things along the way
I had a backup plan the whole time and ended up chasing that dragon

[Anonymous No.15043859]

>>15043808
The one thing i liked doing and the chinks took it away from me.. am i wrong in remembering you saying you worked for trotter??

[Anonymous No.15043892]

Are you a homosexual?

[Anonymous No.15043910]

>>15043512
Yeah I guess you're right D E S U

[Anonymous No.15044007]

>>15043859
I did work for trotter when he first opened
>>15043498
thank you, it’s an expensive addiction
>>15042444
there were a few threads between then and now, but yes it is I
>>15042739
I will never, at least not until covid claims my life
>>15042686
go fuck yourself

[Anonymous No.15044022]

>>15044007
Stories from the trotter days?

[Anonymous No.15044057]

>>15044022
I already told my best trotter story, about emeril

[Anonymous No.15044084]

transforming leftovers into a (slightly) new and improved dish is important to avoiding monotony at home

[Anonymous No.15044143]

get the paneer working in a hot pan

[Anonymous No.15044160]

we’re looking for some good golden brown color

[Anonymous No.15044185]

douglas weber didn’t pay me to tell you that his pepper mills are worth every goddamn penny
but they’re definitely the cadillac of pepper grinding and will take your pepper game to the next level

[Anonymous No.15044216]

the pork jelly will cause the chili to retain the shape of whatever container it was stored in
this is not a defect, despite looking like nasty tinned cranberry sauce
all of my stock is solid at room temperature and is a hallmark of quality

[Anonymous No.15044247]

add some cooking beer to account for water loss

[Anonymous No.15044260]

hopefully you’re not out of coriander by this point

[Anonymous No.15044272]

>>15044057
Quit being so coy you fucking tease

[Anonymous No.15044281]

so here’s another way to serve this dish

[Anonymous No.15044447]

>>15044185

To anyone else who is curious these fuckers are 320 buck.. I ain't broke but good lord

[Anonymous No.15044538]

>>15044447
There’s probably a price break if you order 6 or more

[Anonymous No.15044583]

>>15041228
This is horseshit. As long as you use a proper amount if water, you can salt beans towards the last 20-30 minutes of cooking time and still have wonderful beans. Neck yourself and this shit thread

[Anonymous No.15045505]

>>15044057
Yeah but I never saw that. What happened??

[Anonymous No.15046072]

>>15041309
Nice knife collection

>>15041729
Nice pot collection.

>>15044281
Nice

[Anonymous No.15046118]

>>15044583
So what youre saying is.. that if you salt it properly while its cooking.. itll be okay? since youre not seasoning it after its already finished? like homeboy already said in the post you quoted?

[Anonymous No.15046133]

>>15044583
OP is the same faggot shitcook who doesnt know how to blanch bones lmfao

[Anonymous No.15046388]

>>15046133
The fuck is your problem? Did you work for a sociopath who made you blanch everything you cooked? Did some bobblehead on Food Network mention blanching and now you’re obsessed with the procedure? Are you just an autistic retard faggot?

[Anonymous No.15047244]

\

[Anonymous No.15047454]

>>15044185
$350 for a pepper mill? That’s not a Cadillac that’s a fucking Bugatti

[Anonymous No.15047626]

>>15046388
he's trying to get a reaction, you know

[Anonymous No.15047723]

Nice thread. I want to be OP's friend

[Anonymous No.15048621]

>>15044281
Looks yum!

[Anonymous No.15049294]

>>15041457
ground and not cubed. im out

[Anonymous No.15049648]

>>15044447
I said, worth every penny
>>15044583
no u
>>15045505
shit tipper, arrogant ass, acted like he never worked food service in his life
>>15046072
nice
>>15046133
>>15046388
you faggots will fight over anything won’t you?
>>15047723
I will be your friend you can come to dinner anytime
>>15048621
stay tuned to see what becomes of these cherries

[Anonymous No.15049739]

>>15041309
>>15041330
>>15041344
>>15041390
Huh, don't see too many other kitchen anons who use DMTs

[Anonymous No.15050360]

>>15041725
>>15041228
>>15041814
>>15046118
The true secret is to cook kombu in the beginning. Don't over boil the kombu, and remove after 20 minuets or when you see tons of little rips in the dark green skin. Makes the insides very creamy and waaaaay less fart prone.

[Anonymous No.15052142]

>>15049739
I think DMT is a pretty cool guy too
A lot of people want to get into sharpening and they get in over their head with information on the internet, thinking that the only way to become leet ginsu master is to drop thousands on a stack of nipper water stones. DMT is miles better than some entry level 2sided wetstone and definitely more expensive. But they’re a good serious sharpening stone that’s available and affordable