Food, wine, booze, beer

Stokes, just ignore him. He’s obviously having issues or has his panties in his crack about something.  Everyone else here likes you.  


I think I will try to make some Chile today.  I’m not a big fan of beans either, but I will open a can of kidney beans and use about half the can plus the liquid, otherwise it doesn’t taste like Chile.  I like your idea about grinding a chuck roast.  At least you know you’re not getting the pink slime that way.  

Is that where you boil the steaks in water in a bag?  

Alright here’s my, “ it’s pretty good but I wish I had a better recipe” chili. Not really a recipe, just what I throw together for chili:

Chop a medium onion and half a bell pepper, sauté in olive oil.
Toss in the ground beef, cook that until done, salt and pepper, in goes the garlic
Now time for spices. 1 teaspoon Cuman, 2 tablespoons chili powder. I use Mexine.
Stir that around for a while, then add half a can chicken broth and cook for a minute or so.
Now goes in everything else. Two cans Rotel tomatoes with green chili’s, Half a can of dark red kidney beans with the liquid, the rest of the can of chicken broth, one can tomato sauce. If it needs More liquid I’ll add water or more chicken broth. Let that simmer for an hour or so and then serve with sharp cheddar and sour cream.

It's not "boiling".  Actually it's the opposite.  Whatever you are cooking (meat, fish, vegetables, etc.) is in a vacuum ("sous vide" in French), then placed in water where the device keeps the temperature constant.  

As you mentioned steaks: Even a rare steak has grades of cooking and color.  With sous vide, you get a uniform color/texture/degree of doneness throughout the steak.  Only issue is that you will need to sear the outside to get caramelization.  You could do this in a pan, broiler or torch, the latter which is my preference. 

And if you have the time and inclination, using actual chiles rather than powdered spices from the grocery store.

I make a beautiful braised short ribs. heavenly. Think I will have to make that soon. Nice red on the side. 

Brown seasoned short ribs in dutch oven, set aside n remove excess oil
saute trinity in the drippings,
(add secret ingredients) and tomato paste, constant stir til dark red, 
Deglaze with red wine, add back ribs, drink cup wine
simmer til reduced by half 
add fresh herbs, garlic, beef stock 
bring to boil, place lid, put in oven
bake for 2.5~3 hours 
spoon off excess fat 
GFY

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Hmm.. do I make Puttanesca or do I make New Orleans bbq shrimp n grits?