FeChef

Somebody made spaghetti, was going to add ground beef, realized they had tons of left over chili, and decided to add the chili instead of ground beef.

Taylor is local to me, my issue is i don't have to score spam to prevent it from curling like pepperoni, like pork roll curls.

My favorite uses for Spam is in rice like arroz con gandules. It just works soo much better then ham. And I actually prefer spam slices on my egg n cheese english muffins, rather then pork roll which is a staple in my area.

Im waiting for Guga to release a YT video on chili with Mac n cheese powder. You know its only a matter of time. You heard it here First! Let's dew it.

Do you like Cilantro? Theres a thing about some people who think cilatro who think it also taste like baby poo, or stink bugs. I personally like eating stink bugs. ( no joke ) lol, they do taste like cilantro.

Might be the first thing me and you agree on. Will your hate for me, get past our differences?

Really? Thats like a standard in asian cooking. I will admit, i am very picky with what brand i buy because some white pepper smells like baby poo. ( seriously ) I have a goto brand at my local asian market that doesn't bring back diaper change flashbacks.

You and me both, and i could argue all day with you on french fries with mayo or ketchup.

I heard Cinci chili has cinnamon and spaghetti in it, so this is not shocking to me.

Condensed. I was not aware there is any other kind.

Grew up eating this chili. My late step father always made it. It's a recipe from the 50's, but i think at some point it might have been on a can of tomato soup my step father got it from, or possibly his mother had the original recipe card.Anyway, I just made a batch, followed the recipe. Not sure if my taste buds have changed over the decade's but i feel like its missing something. Maybe its the crackers. ( i always added saltines ) Its still cooling down.

Ive seen the name, not sure if it was the same product, can't say ive ever bought or tried it. I know what i saw did not look like the image i got from google. I think we have a similar sandwich spread in the east coast.

Country omelet is a favorite of mine. Although i think we are talking about two different things. In my area/region a "country omelet" Is a mix mash of meat of choice, homefries, and eggs with a side of toast. I prefer smoked sausage with fried onions in my country omelet.

Success. Stayed crunchy, did not break at all. Yes these are stupid tests to most of you, but its fun to me.

Thanks alot. I have tons of leftovers, but i just thawed out some ground beef for chili. As if i need more leftovers because, who just makes enough chili for a bowl or two.

No worries mate, i am use to skim readers. That said 2 hours in 130F 100% steam still crisp, but pliable. That said, i can't judge how pliable yet, seems like APO doesn't do a great job at steam at low temps. It helps, but not as good as a standard steamer.

325F 100% steam 5 min , then 130F 100% steam. Will see if they stay pliable or get soggy over time.

They always break no matter what. I find if you pull them out too soon they are still undercooked and have that stale texture. I would assume maybe covering with a wet paper towel before stuffing might help, never tried it, but thinking a hit with a specific steam humidity might hold them. I assume places like taco bell must do this as theres no way they are heating them up individually.

Taco night. I prefer hard shell, but hate how they always break. Used the method where you put down some shredded cheese before baking to help prevent the shell from breaking, and if breaks/cracks the melted cheese helps hold it together. Anyway, wondering if baking in the APO, then holding with some steam might produce a more pliable end result. Thoughts?

I know this because i grew up eating scrambled eggs like that. My dad never added milk, only salted butterm salt, and pepper. To this day i still prefer dense scrambled eggs. Omlettes i do like fluffy.

This. Adding salt produces more dense scrambled eggs and omlettes.

Refrigeration is not the same as freezing. Of course in a fridge it will get better, just like pickling gets better as the weeks go by. But you halt everying at freezing temps.

You can't really call it 5-6 years since freezing basicly halts everything. You might have a stock that you keep thawing and freezing for 6 years but if you only simmer it for a few hours a few times a year its really just the time spent simmering.

I did this for hot beef sandwiches with a crock pot. I left it on low for a few weeks. It definitely got more concentrated as the days went on. It was better when it was getting low on liquids, but you have to top it off every other day to keep it from burning up into nothing. Im pretty sure places like Italian beef in Chicago and Brennan and Carr in NY use the forever method.

Doing lump crab stuffed cod pinwheel rolls as a side dish to go with prime rib roast. Thinking of trying this muffin pan method. Uncharted territory with the APO. Most recipes call for 350F for 30 min. That just seems like overkill. Any suggestions would be appreciated. I am using frozen Icelandic cod fillets which are usually thick which i plan to thaw and slice into 1/2 inch x 2 inch strips. Question is how long would i need to bring these up to 140F in the APO in sous vide mode with 100% steam? Keep in mind these will be stuffed with a lump crab meat stuffing. EDIT: I went with 425F for 15 minutes. They were a huge success. I have some reheating in the APO now.