Cooking help

[snellemin]

Originally Posted by TexasSP

Wow, coming from the state the originated chili I am a purest and I like a good simple chili.

Same here man.

I love cooking too. Always creating new recipes, but I never write them down. I can go on and on....Food porn is addicting

Some older pics of stuff we make at home.http://cid-a56d77a3a3fbcf6f.skydrive...food?ct=photos

[Finnster]

Originally Posted by snellemin

Same here man.

I love cooking too. Always creating new recipes, but I never write them down. I can go on and on....Food porn is addicting

Some older pics of stuff we make at home.http://cid-a56d77a3a3fbcf6f.skydrive...food?ct=photos

OMG man, all that stuff looks amazing. I'm sitting here waiting for my rice to finish cooking, and I'm dying looking at that.
I'm not really into sweets, but everything looks great.
What is this? http://cid-a56d77a3a3fbcf6f.skydrive...d/DSCF6816.JPG Some chicken and shrimp recipe? Looks fantastic and the onions are done perfectly.

What type of food is most of that? Looks Vietnamese or so to me.

I love cooking too, and I would be very happy when my things come out looking half that good.

[PBO]

Originally Posted by snellemin

Same here man.

I love cooking too. Always creating new recipes, but I never write them down. I can go on and on....Food porn is addicting

Some older pics of stuff we make at home.http://cid-a56d77a3a3fbcf6f.skydrive...food?ct=photos

We owned & operated a pastry supply business a few years ago. We had a couple of photographers in the building & did some food stylist work with one...we both like steak, so we had a few good meals & lots of shiraz while the photos were being taken!!



Got many more shots on disc somewhere, most of the sweet stuff was thrown away though. Saw way to much of that!

[snellemin]

Originally Posted by PBO

We owned & operated a pastry supply business a few years ago. We had a couple of photographers in the building & did some food stylist work with one...we both like steak, so we had a few good meals & lots of shiraz while the photos were being taken!!



Got many more shots on disc somewhere, most of the sweet stuff was thrown away though. Saw way to much of that!

Those are some nice shots man.


Looks like this forum needs a Foody sections. Start a thread like, "Chili with your Slipperential". "Steak with MMM", "Shitake Burger while driving Flux".

[PBO]

Originally Posted by snellemin

Those are some nice shots man.


Looks like this forum needs a Foody sections. Start a thread like, "Chili with your Slipperential". "Steak with MMM", "Shitake Burger while driving Flux".

Thanks snellemin, they'd want to be, the photographer used them in his own portfolio & by the time the money shot was taken everything so was so cold & "tizzed" for the camera it went into the garbage

Like your idea, Mike could publish the annual RCM Brushless Recipes (fastest food on the web!) book, each recipe contributor could get an RCM gift certificate

[TexasSP]

Don't take it personally, just my opinion. :D

I just get tired of places claiming things are chili when they are wild creations of god knows what and taste more like some kind of stew concoctions than chili. Plus, it's funny when some have chili with no chili powder and or chili peppers in it.

Down in San Marcos, TX in the second week of September there is the big Chilympiad competition which features all sorts of concoctions from around the world. The winner their goes the the World Chili Championship in Terlingua, TX.

I also forgot the cumin in my last post.

[reno911]

I roast them, 4-6 depending on size, over the stove tops flame a bit for some smoke flavor. Then I usually let them cool before I slice them up, I remove the seeds, but try to leave most of the insides intact. This adds the initial heat to my chili, then I use dried chili powder for the rest of the heat. I vary from cayenne to a few asian dried peppers. My recipe serves about 6-8 people in a 4 quart cooker. I rarely use beens in mine. I am not too much of a fan of beans. I usually serve it on buttered white rice with bread for dipping. I know two carbs in one meal but what the heck.

If you have left overs, stick in a package of cream cheese and let it melt down to a stable consistency. Serve with tortilla chips, perfect game day snack.

[rchippie]

Originally Posted by reno911

I roast them, 4-6 depending on size, over the stove tops flame a bit for some smoke flavor. Then I usually let them cool before I slice them up, I remove the seeds, but try to leave most of the insides intact. This adds the initial heat to my chili, then I use dried chili powder for the rest of the heat. I vary from cayenne to a few asian dried peppers. My recipe serves about 6-8 people in a 4 quart cooker. I rarely use beens in mine. I am not too much of a fan of beans. I usually serve it on buttered white rice with bread for dipping. I know two carbs in one meal but what the heck.

If you have left overs, stick in a package of cream cheese and let it melt down to a stable consistency. Serve with tortilla chips, perfect game day snack.

I bought two of them . They are 6 1/2 by 1 3/4 . so how much should i use ?. I cant roast them on the stove because mu stove is electric & not gas.

[reno911]

Originally Posted by rchippie

I bought two of them . They are 6 1/2 by 1 3/4 . so how much should i use ?. I cant roast them on the stove because mu stove is electric & not gas.

Both, no worries on the roasting.

[rchippie]

Originally Posted by reno911

Both, no worries on the roasting.

I assume the smaller i chop them the better ?. Also do they soften up after cooking, or will they stay firm like they are ?.

[reno911]

Originally Posted by rchippie

I assume the smaller i chop them the better ?. Also do they soften up after cooking, or will they stay firm like they are ?.

It is a matter of taste, the smaller you chop the less you notice them. They will still have some crunch but should be pretty soft by the end of the cook time.

[reno911]

Small medium or large, depends on how much chunk you want in your spoon type thing. As for heat I haven't experimented enough to tell if size difference relates or not.

[rchippie]

Originally Posted by reno911

Small medium or large, depends on how much chunk you want in your spoon type thing. As for heat I haven't experimented enough to tell if size difference relates or not.

I think i would like the chunk's towards the smaller end of things. I would'nt think the size of chunks would effect the heat . I mean whats the difference if the chili had two peppers worth large chunks or two peppers worth of small or medium chunks. It is the same amount of peppers . But the smaller chucks would have better coverage thru out the chili .

[rchippie]

Originally Posted by reno911

Small medium or large, depends on how much chunk you want in your spoon type thing. As for heat I haven't experimented enough to tell if size difference relates or not.

My second batch of chilli tasted real good . The anaheim peppers added some nice flavor . I think in the next batch i will add a few more. As they did'nt really add any heat just some flavor & texture.

[reno911]

Well it sounds like your enjoying this... Remember dried spices can add some good heat as well.