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Well. Curry doesn't equal curry, since it's a spice mix. That said, I think curry makes most things better. As does powdered paprika.
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Originally Posted by BlackArachnia
Oddly enough, a smidge of curry powder in burger meat works very well. I gace it an odd look when I was told, but I tried it out one day, and I was pleasantly surprised. Mustard also works well in burger meat,
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"If you're going through hell, keep going."
Winston Churchill
Winston Churchill
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You peel your tomatoes? *baffle*|
Originally Posted by Eisregen_NA
Sauce? I make a pretty heathen chili, reducing added ingredients to red onions, two to three kinds of peppers, very few beans and peeled tomatoes. Wouldn't want it to get soupy after all.
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As for beans, I rarely put beans in my chili. The way I was taught was that beans have no place in chili. Other than that, it looks like our ingredients are similiar. I put:
1 lb ground chuck roast
1 lb pork suasage, (Or country sausage.)
3-5 peppers of different types
1-2 garlic cloves
1 onion
chili powder
salt
pepper
red pepper flakes
paprika
onion powder
garlic powder
the tomatoes.
I use the brown sugar, 1 handful, to mitigate the chili powder
I also put in 1 handful of masa flour.
The original recipe called for using a can of tomato sauce, I just added more tomatoes instead. Less preservatives. You cook the meat first, but save the drippings. I get very few drippings off the beef as I use a very lean meat. You sautee the onions inhalf the drippings until the they translucent. You then sautee the garlic and peppers in the rest of the drippings. Make sure to remove the seeds unless you want your chili to give you a kick.
Clearly I skipped many directions.
The tomatoes need to be chopped, as do the other ingredients. Save the tomato juice. I do this by cutting mt ingredients on a plate instead. As I said, remove the seeds from the peppers. The spices I could not give you a measure for. I simpy shake until I feel it is right.
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You are correct. I used the generic curry powder when I did the trick. I am sure making a real curry sauce would have made a differnt taste.|
Originally Posted by Eisregen_NA
Well. Curry doesn't equal curry, since it's a spice mix. That said, I think curry makes most things better. As does powdered paprika.
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(Oddly enough, I learned about curry being different from Azure Dreams.)
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Hell no. I buy them peeled, in a can. They're Italian, meant to be used in pasta. Once you cook them they just melt away.|
Originally Posted by BlackArachnia
You peel your tomatoes? *baffle*
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| As for beans, I rarely put beans in my chili. The way I was taught was that beans have no place in chili. |
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1 lb ground chuck roast 1 lb pork suasage, (Or country sausage.) 3-5 peppers of different types 1-2 garlic cloves 1 onion chili powder salt pepper red pepper flakes paprika onion powder garlic powder the tomatoes. I use the brown sugar, 1 handful, to mitigate the chili powder I also put in 1 handful of masa flour. |
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| I get very few drippings off the beef as I use a very lean meat. You sautee the onions inhalf the drippings until the they translucent. You then sautee the garlic and peppers in the rest of the drippings. Make sure to remove the seeds unless you want your chili to give you a kick. |
And while I personally don't mind the kick from chili seeds, I hate the sudden surprise of hitting one. I like things hot, but evenly so. I do have a mill to grind dry-ish seeds into fresh flakes though (and the same for black, white and green peppercorns). I like to think that gives the chili and pepper flakes more bang than just adding bagged flakes or cayenne powder.
But as I meant to imply earlier, I don't claim any authenticity with this approach, I just like it best that way. I will admit that I really love to dump that chili on a plate of fries rather than going with a side of rice or whatever is the classic approach. Though sometimes I just manwich it in Turkish flatbread with sesame seeds and caraway for ease of use.
Ye Gods, I'm hungry now.
"If you're going through hell, keep going."
Winston Churchill
Winston Churchill
Yeah, after both of our posts, so am I lol. You gave me an idea by the way. We have been debating on a mortar and pestle, but I could not think of a good use for one. Buying the peppers for chili and saving the seeds may be a good idea. That way we can dry the seeds and grind them.
For peppers, I usually use at minimum, 2 anahiem peppers, 1 bastille, and 2 serrano. I like to add the occasional habenero or chipotle pepper as well, and the occasional banana pepper. I get my peppers at the market usually, all fresh, but occasionally a friend gives me peppers from his yard. Man those are good.
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Originally Posted by BlackArachnia
You are correct. I used the generic curry powder when I did the trick. I am sure making a real curry sauce would have made a differnt taste.
(Oddly enough, I learned about curry being different from Azure Dreams.) |
Not quite the same but I'll occasionally add some Srirachi sauce to the burger meat.
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Originally Posted by PapaSlade
Rangle's right....this is fun.
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Okay, so this is now the official food thread. I can roll with that. 
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This.|
Originally Posted by Knight_Marshal
If tea isn't sweet, cold and served in a glass of ice, then you are doing it wrong.
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You yankees just don't understand.
We also call any cola Coke, even Pepsi.
Maestro Mavius - Infinity
Capt. Biohazrd - PCSAR
Talsor Tech - Talsorian Guard
Keep Calm & Chive On!
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This is the sort of thinking that loses wars.
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Originally Posted by MaestroMavius
This.
You yankees just don't understand. We also call any cola Coke, even Pepsi. |
[B]The Once and Future Official Minister of Awesome[/B]
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Well...they DID lose the Civil War after all...|
Originally Posted by Manofmanychars
This is the sort of thinking that loses wars.
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Plus, all that heat and humidity? Not conducive to keeping the ol' thinking engine cool...
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Although iced tea is good, it's not the same thing as regular tea. Not even close.
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Originally Posted by Dark One
Well...they DID lose the Civil War after all...
Plus, all that heat and humidity? Not conducive to keeping the ol' thinking engine cool... |
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Now, I'm all about Tea, but when it comes to summer time, the south has it right. Give me a nice tall glass sweetened with some Simple Sugar, and we are set. |
Originally Posted by Manofmanychars
Although iced tea is good, it's not the same thing as regular tea. Not even close.
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(Btw, Simple Sugar is 1 part water, 1 part sugar. Bring it to a boil until sugar is completly dissolved, and allow to cool. Use in replacement of normal sugar, cause trying to sugar up Iced Tea when it is cold..Well, kinda sucks)
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I'm more of a coffee guy, but I do enjoy a good cuppa now and then.|
Originally Posted by Marcian Tobay
So, here's the question: Tea experts: Can you instruct me on the ways, do's, and don't's of appreciating this apparently miraculous elixer? What do I need to know to start? What teas are "good", which are "bad", and what questions would I be asking if I knew more?
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cliff's notes: English tea good, American tea bad.
My fave black teas which are fairly available on this side of the pond are PG Tips & Yorkshire Gold.
For herbal teas I like Yogi, available at most health food & co-op stores.
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That is why we put the sugar in before it gets cold. Before I got lazy and started buying Milo's, I would make my tea and once the tea had steeped long enough I would put it into a jug, add sugar and make sure it dissolved before adding the right amount of water to fill the jug.
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Originally Posted by Candlestick
Now, I'm all about Tea, but when it comes to summer time, the south has it right. Give me a nice tall glass sweetened with some Simple Sugar, and we are set.
(Btw, Simple Sugar is 1 part water, 1 part sugar. Bring it to a boil until sugar is completly dissolved, and allow to cool. Use in replacement of normal sugar, cause trying to sugar up Iced Tea when it is cold..Well, kinda sucks) |
It's an affront to nature to add sugar to cold tea. I lived for a while in the south and restaurants there knew how to do it right. Now that I'm back in the northeast I have to ask if the iced tea is sweetened or unsweetened. If it's unsweetened I order something else. It's always that bad.
Perfect glass of Southern hospitality;
Boil water.
Place 3 tea-bags (luzianne or liptons) and let steep for 10 mintues.
Sift 3 cups of sugar into empty pitcher.
Remove tea-bags and pour into pitcher.
Stir vigorously.
Let stand for 5 mintues.
Pour into chilled glass full of ice slowly.
Enjoy!
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Keep Calm & Chive On!
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Three cups? Seriously? That sounds too sweet for hummingbirds.
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Originally Posted by MaestroMavius
Sift 3 cups of sugar into empty pitcher.
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Having Vengeance and Fallout slotted for recharge means never having to say you're sorry.
While there are certainly stores around here to buy loose teas from I tend to favor either Stash Tea or the Portsmouth Tea Company.
This summer I've been experimenting with different teas iced. Right now, at 8:30 am, it's 83 degrees out, feels like 90, with a projected high today of 97. Under those conditions I just don't feel like drinking something hot. Currently I have a pitcher of jasmine green tea in the fridge. It's alright but I think with my next pitcher I'll be going back to Earl Grey. And like others I add my sugar when I'm making the tea and the water is nice and hot so the sugar will dissolve. If you wait until the tea is cold then you have to use something like Sweet & Low instead of sugar.
Now when the weather is cold I like a nice cup of lapsang souchong but that's not for everyone. People seem to either love it or hate it with very little middle ground.
"Tell my tale to those who ask. Tell it truly, the ill deeds along with the good and let me be judged accordingly. The rest is silence." -- Dinobot
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I use 3/4 cups of sugar per gallon. It brings out the flavor of the tea but doesn't overwhelm it.
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Originally Posted by Kelenar
Three cups? Seriously? That sounds too sweet for hummingbirds.
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With large amounts of brewed tea or sun tea, I will use either hot tap water, or boil water so that the sugar dissolves. Once I have the sugar dissolved, I will fill the rest of the gallon container with chilled water. That way I avoid having sugar on the bottom.
I agree with many that say southern sweet tea is eww. I know it's an acquired taste, and my swigs of cola in the morning have as much sugar, but I can't drink my tea that sweet.
Doh!
Silly me, I assumed the scoop I use was a cup. Upon looking at the handle I discover it's actually 1/2 a cup so it should be 1 1/2 cups sugar.
As an aside, I can't drink tea before noon myself. It's really only good with some warm salty food to go with it.
Maestro Mavius - Infinity
Capt. Biohazrd - PCSAR
Talsor Tech - Talsorian Guard
Keep Calm & Chive On!
Quote:
Not after they let the teabags sit for ten minutes. By the time there's more tannins than anything else in the water. You might as well have cooked out cigarette butts at that rate, and sugar will be the only thing saving your dirt water from being poured out. That said, I'd still rather pour it out from the sound of it.
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Originally Posted by Kelenar
Three cups? Seriously? That sounds too sweet for hummingbirds.
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"If you're going through hell, keep going."
Winston Churchill
Winston Churchill
Quote:
I prefer that sort of food in the morning. I lost my taste for overly sweet breakfast, and I rarely eat pancakes/waffles/french toast.|
Originally Posted by MaestroMavius
Doh!
Silly me, I assumed the scoop I use was a cup. Upon looking at the handle I discover it's actually 1/2 a cup so it should be 1 1/2 cups sugar. As an aside, I can't drink tea before noon myself. It's really only good with some warm salty food to go with it. |
In fact I never eat pancakes. Waffles are a rare occasion as is french toast. Give me eggs and bacon, left overs, or a sandwich. Or a breakfast burger.
Edit: IMO the sugar's best added to the ground beef to get it to carmelize to a crisp rather than get too chewy or soft. It'll still do the job.
Winston Churchill