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Goodness, haven't been in here in awhile and first thing I see is chili. Here's my recipe. This recipe is easy to multiply where I’ve made it for 50 servings. First time I followed the recipe exactly and it was a winner. You may want to do the same. Serves 6-8 1 tbsp. vegetable oil 2 lb. chili meat 4 cloves fresh garlic (peeled and chopped finely) 1 medium onion (chopped, medium) 1-15 oz. can Tomato Sauce 1 quart chicken broth ½ tsp. Salt 5 tbsp. vegetable oil 4 tbsp. flour 4 tbsp. chili powder ½ tsp. Ground cumin ½ tsp black pepper Slowly brown the meat, garlic and onions in 1 tbsp. vegetable oil. Add the tomato sauce, chicken broth, monosodium glutamate and salt. Simmer one hour. Heat the 5 tbsp. vegetable oil in a sauce pan over medium low heat. Fry the flour, pepper, cumin, and chili powder for 5 minutes, then add this roux to the meat. Be careful not to burn the flour. Simmer over low heat for ½ hour. Serve in bowls with hot corn tortillas or saltines. I like it with Saltines.
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Friday night lights back home and Fritos pie sold during the game. Thanks for the info.
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After a long whole-house renovation finally having a home gathering on Saturday for 40 fully catered. I am, however, making some canapés with the foie gras shown below of which I have two (will have to read up on how to freeze some of it for later). I've made the brioche which I will toast, cut in 4 triangles, and place a half moon of the Foie on each one. Then I wondered I needed to top these as I feel the creaminess and richness would require something. Some of the suggestions were small chop of green apple tossed in lemon juice with a little balsamic reduction. Another one was caramelized onions. And, yet another, was some small chop of macadamia. I'd like to keep it simple. After starting to worry about this I remembered egullet. The perfect place for such a question -- the ultimate "I could'av had a V-8 moment." Please, any suggestions would be appreciated.
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Also, someone asked about the cost. Well, let me put it this way. As this is probably our last house, we splurged to the tune of $9k. But hey, no kids and can't take it with you. Decided on the griddle as most of grilled meats are done outdoors. And there is nothing like a griddle for Sunday Breakfast, which we are big fans of. Pans never touch the griddle, only food.
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Apologize for the delay as somehow I missed your post last year and with all the renovations that finally ended in December finally able to get in here again. Although, I must confess, I've come for help from the Forum, but that's for a post a little later this evening. Thanks for the suggestion Lisa, the small oven only came with 1 and need to order 1 more. The large one came with 3 racks.
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Yes it does have convection.
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It's been awhile since I've been here as I decided to finally downsize homes last Fall. Closed in January and renovations are still on going. Walls between dining, living, kitchen, and breakfast area are gone and 1 Ft beams are now in place as supports. It's been rather busy but have really enjoyed it. This has afforded me to design a kitchen from scratch. Most importantly the appliances were delivered last week and are to be installed this coming week. Wanted to share a pic of the stove. Still much work to go as the second phase of the house starts in early May. Enjoy. 48" Capital Precision Series -- 4 burner 24" griddle
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Thanks for the recipe Shel_B. No big deal for me if the popover pan goes in the dishwasher. Mine goes in all the time and works fine after a good soak. My motto is, if stuff can handle a 400 degree oven and if it can't handle an occasional dishwasher run -- then, out it goes. No big deal.
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I put in those contact grip ones in all my shelfs and they have worked great. No sticking or disintegration after 6 or 7 years. They are also easy to remove when you want to give the cabinet a good cleaning and just place them back in.
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Diccionario Enciclopedico de Gastronomia mexicana
lochaven replied to a topic in Mexico: Cooking & Baking
Ricardo Munoz interview on youtube. FYI it's in Spanish. --http://www.youtube.com/watch?v=TPF96qYk8Yo-- -
You would be one hard to keep up with. Congrats.
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I'm with heidih on this. There is a better cooking show of sortsi premiering tonight on it's last season -- Breaking Bad! Just kidding, but looking forward to it.
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Gathering the best recipes of national dishes
lochaven replied to a topic in Food Traditions & Culture
liuzhou .....and now I have. -
Gathering the best recipes of national dishes
lochaven replied to a topic in Food Traditions & Culture
OMG people. Just give the guy a recipe of what you think he is asking for. All this discussion is driving me nuts. If you can't come up with one, just move on. -
Nope. Never. It doesn't matter if it's the waiter, cashier, hostess, or owner who handles the order. It also doesn't matter if it's a high-end, low-end, or in-between-end restaurant. I call (or online) my order in, get in my car, drive over, walk in and pick it up. Rush back home, grab real flatware, a drink and a real napkin and sit down to eat. I then clean everything up, clear the table, trash everything, and wash the utensils. Tip???? Don't think so.