The Food and Beverage Thread

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  • Jonesy
    All Star
    • Feb 2003
    • 5382

    #241
    Re: The Food and Beverage Thread

    Originally posted by Husker_OS
    I want to do some coca-cola burgers soon. This is prime grilling weather.
    Just googled....

    Last edited by Jonesy; 10-21-2011, 02:42 AM.

    Comment

    • AUChase
      Hall Of Fame
      • Jul 2008
      • 19403

      #242
      Re: The Food and Beverage Thread

      This is some good grilling weather.

      I've been thinking about doing some skewers on the grill..

      some chicken, peppers, onions, etc.

      Comment

      • ~LiverpoolRed~
        YNWA
        • Dec 2008
        • 10755

        #243
        Re: The Food and Beverage Thread

        Does anyone have a good recipe for chili? I like some spice but not where it strips the top layer of skin of your tongue.

        Comment

        • EnigmaNemesis
          Animal Liberation
          • Apr 2006
          • 12216

          #244
          Re: The Food and Beverage Thread

          Originally posted by ~LiverpoolRed~
          Does anyone have a good recipe for chili? I like some spice but not where it strips the top layer of skin of your tongue.
          Same here... would love a good THICK (meaty/beany) homemade chili recipe from someone here. I trust homemade stuff on here more often than recipes.com, etc.

          Though I have found some amazing crock pot recipes on there.
          Boston Red Sox | Miami Dolphins

          Comment

          • Fresh Tendrils
            Strike Hard and Fade Away
            • Jul 2002
            • 36131

            #245
            Re: The Food and Beverage Thread

            Not really into chili. My family usually does a couple crock pots of gumbo throughout the fall and winter, though I'm sure its probably not up to WatsonTiger's standards.



            Comment

            • Husker_OS
              Champs
              • Jun 2003
              • 21459

              #246
              Re: The Food and Beverage Thread

              Need to get the 2 chef's in here. Stumbleweed doesn't post much anymore.
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              • wildinkc
                Waving the Wheat.
                • Aug 2010
                • 280

                #247
                Re: The Food and Beverage Thread

                I am just going to copy and paste my mom's chili recipe. It taste's great, it is thick with meat and beans and has some spice to it. If it means anything she has won a couple of chili cook off awards with this recipe. Granted they were small town chili cook offs. But again this recipe tastes great. Enjoy.

                2 pounds round steak, cut up
                1 pound ground pork
                5 cups onions
                1.5 T garlic
                7 T chili powder
                2 jalapenos or any hot pepper
                3 15oz cans stewed tomates
                3 T tomato paste
                4 bay leaves
                1 T salt
                1 T oregano
                1 T red wine vinegar
                1 T brown sugar
                2 15ox cans kidney beans

                in a large heavy kettle,brown steak, pork with onions, drain. stir in chli powder, jalapenos canned tomates, tomato paste, bay leaves, salt, oregano, red wine vinegar
                , and brown sugar. cover and cook for 2 hrs over low heat. add kidney beans, cook uncovered for 30 min



                I have used ham, turkey and sausage before for my meat, mixing them or whatever.
                Last edited by wildinkc; 10-22-2011, 05:56 PM.
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                • EnigmaNemesis
                  Animal Liberation
                  • Apr 2006
                  • 12216

                  #248
                  Re: The Food and Beverage Thread

                  Thanks... will give it a go. The list looks great!
                  Boston Red Sox | Miami Dolphins

                  Comment

                  • Chef Matt
                    True.
                    • Apr 2008
                    • 7832

                    #249
                    Re: The Food and Beverage Thread

                    Didn't see this one bumped.

                    Looks like the Chili recipe got taken care of. Looks like a good recipe.

                    Subscribed.

                    I'll try and keep up.
                    Originally posted by Anthony Bourdain
                    The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

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                    • cjonesfan921
                      UGH, next year
                      • Jan 2005
                      • 20081

                      #250
                      Re: The Food and Beverage Thread

                      I'm a beginner to cooking. I have a few questions.

                      What do I need to do, to make my rice look like this:



                      I've made rice, chilli, chicken alfredo, and other variations.

                      I'm interested in this, how can I do that?

                      Also, what kind of rice do you guys suggest? I have been using Jasmine rice.

                      Comment

                      • EnigmaNemesis
                        Animal Liberation
                        • Apr 2006
                        • 12216

                        #251
                        Re: The Food and Beverage Thread

                        Originally posted by cjonesfan921
                        I'm a beginner to cooking. I have a few questions.

                        What do I need to do, to make my rice look like this:



                        I've made rice, chilli, chicken alfredo, and other variations.

                        I'm interested in this, how can I do that?

                        Also, what kind of rice do you guys suggest? I have been using Jasmine rice.
                        This one is tricky and takes practice... but here is the basics for split and fluffy Spanish rice...

                        This method has worked for me...

                        Basically, I sauté the rice in some oil with a clove of garlic, then add chicken broth and about 3-4 tablespoons tomato sauce, then cover and simmer until the water is evaporated.
                        Last edited by EnigmaNemesis; 10-24-2011, 11:57 AM.
                        Boston Red Sox | Miami Dolphins

                        Comment

                        • Chef Matt
                          True.
                          • Apr 2008
                          • 7832

                          #252
                          Re: The Food and Beverage Thread

                          EN Has it covered.





                          That's run of the mill long grain rice. Cheap at your local supermarket.

                          Jasmine is also considered long grain but has more starch content. It'll be difficult to get your Jasmine to look like the one in the picture unless you give it two good rinsings before you start cooking it.

                          Too get the rice to take on that consistency you want to sautee a little bit until all the rice is well coated in oil (olive oil).

                          Use less water instead of the typical 2-1 ratio (Water to rice) Try 1 3/4 to 1, that way the rice steams instead of boiled during the second half of the cooking process.
                          Last edited by Chef Matt; 10-24-2011, 11:51 AM.
                          Originally posted by Anthony Bourdain
                          The celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.

                          Comment

                          • EnigmaNemesis
                            Animal Liberation
                            • Apr 2006
                            • 12216

                            #253
                            Re: The Food and Beverage Thread

                            Originally posted by Chef Matt
                            EN Has it covered.





                            That's run of the mill long grain rice. Cheap at your local supermarket.

                            Jasmine is also considered long grain but has more starch content. It'll be difficult to get your Jasmine to look like the one in the picture unless you give it two good rinsings before you start cooking it.

                            Too get the rice to take on that consistency you want to sautee a little bit until all the rice is well coated in oil (olive oil).

                            Use less water instead of the typical 2-1 ratio (Water to rice) Try 1 3/4 to 1, that way the rice steams instead of boiled during the second half of the cooking process.
                            Agreed... run of the mill long grain works the best. Stay away from "Uncle Ben's". Get Goya if you have it, Riceland, or just plain store brand.

                            I searched and found a good one here to go by, but do a hair less water (I prefer chicken stock) like Matt suggested, cause you can always add a hair more in the process...

                            If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste
                            Last edited by EnigmaNemesis; 10-24-2011, 11:58 AM.
                            Boston Red Sox | Miami Dolphins

                            Comment

                            • cjonesfan921
                              UGH, next year
                              • Jan 2005
                              • 20081

                              #254
                              Re: The Food and Beverage Thread

                              Originally posted by Chef Matt
                              EN Has it covered.





                              That's run of the mill long grain rice. Cheap at your local supermarket.

                              Jasmine is also considered long grain but has more starch content. It'll be difficult to get your Jasmine to look like the one in the picture unless you give it two good rinsings before you start cooking it.

                              Too get the rice to take on that consistency you want to sautee a little bit until all the rice is well coated in oil (olive oil).

                              Use less water instead of the typical 2-1 ratio (Water to rice) Try 1 3/4 to 1, that way the rice steams instead of boiled during the second half of the cooking process.
                              Originally posted by EnigmaNemesis
                              This one is tricky and takes practice... but here is the basics for split and fluffy Spanish rice...

                              This method has worked for me...

                              Basically, I sauté the rice in some oil with a clove of garlic, then add chicken broth and about 3-4 tablespoons tomato sauce, then cover and simmer until the water is evaporated.
                              Thanks guys, I will give it a shot, most likely on Wednesday. I only bought Jasmine because 'supposedly' it is somewhat of a healthier choice.

                              I'm really having a blast with this. The only downside to cooking is the cleaning after.

                              I also read, and was interested in a cheese roll up. I read online to get shredded mozzarella cheese and put on a skillet. Is it that easy? No oil or butter?

                              Comment

                              • Motown
                                OS Brew Connoisseur
                                • Jul 2002
                                • 9169

                                #255
                                Re: The Food and Beverage Thread

                                Originally posted by ~LiverpoolRed~
                                Does anyone have a good recipe for chili? I like some spice but not where it strips the top layer of skin of your tongue.
                                This is the BEST Chili Recipe on the PLANET!!!

                                Ingredients

                                6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
                                4 cloves garlic, finely chopped
                                2 medium onions, finely chopped
                                1 red bell pepper, chopped
                                1 yellow bell pepper, chopped
                                3 tablespoons chili powder
                                1 tablespoon ground cumin
                                1 tablespoon chipotle chili powder
                                2 teaspoons dried oregano
                                1 tablespoon smoked paprika
                                Salt and freshly ground black pepper
                                1 pound 85 percent lean ground beef
                                1 pound ground pork
                                1 cup beer (recommended: wheat beer)
                                1 (15-ounce) can black beans, drained and rinsed
                                1 (15-ounce) can kidney beans, drained and rinsed
                                1 (24-ounce) can crushed tomatoes
                                1 (24-ounce) can diced tomatoes, with juice
                                Lime wedges, for garnish
                                Sour cream, for garnish
                                Shredded Cheddar, for garnish
                                Sliced scallions, for garnish

                                Directions

                                In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

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