What's for dinner?

[Honeybarrel]

On 1/14/2021 at 4:42 PM, bohemian said:

I had lorne sausage, with steamed broccoli and saffron mashed potatoes.  yummy

Ha ! They live on Lorne sausage up here!! A Scottish staple along with haggis which sliced and fried is fab for a breakfast along with couple poached egged and slow oven baked cherry tomatoes.

[CHecker]

1 hour ago, Honeybarrel said:

Ha ! They live on Lorne sausage up here!! A Scottish staple along with haggis which sliced and fried is fab for a breakfast along with couple poached egged and slow oven baked cherry tomatoes.

Haggis? You voluntarily eat haggis? It's got a bad reputation here 😄

[Friends just call me Ross]

2 hours ago, Honeybarrel said:

I have never seen this before in my life!??! What is it?
chilli over in the uk is just chilli con carne. I’ve tried some other Mexican dishes but I’m intrigued by your dish? What do you eat it with? Christian love, Jo 

Chicken chili is just chili made with chicken instead of ground beef.  You use white beans instead of dark red and add sour cream and mexicorn.

 

I eat it with a spoon.

💜

[bohemian]

Haggis is delicious, Cheryl. I tried it for the first time in Edinburgh on a city break and I was hooked.  Beautiful.

[DarinS]

10 hours ago, Honeybarrel said:

I have never seen this before in my life!??! What is it?
chilli over in the uk is just chilli con carne. I’ve tried some other Mexican dishes but I’m intrigued by your dish? What do you eat it with? Christian love, Jo 

Chili is a big deal in the US - especially the south - my company has 1-2 chili cook-offs every year - and it’s common to see chili festivals 

although chili con carne (with meat and beans is most popular) there are many variations - chicken chili - white bean chili  - vegetarian chili  - and in Texas Terlingua chili has no beans ..

in Florida we even see Gator chili

 

my son or I make a big pot at least twice a month

 

besides being served over rice .. its popular over hotdogs or burgers

and frito-pie is chili over Frito corn chips

now I’m hungry - again

[Old]

1 hour ago, DarinS said:

Chili is a big deal in the US - especially the south - my company has 1-2 chili cook-offs every year - and it’s common to see chili festivals 

although chili con carne (with meat and beans is most popular) there are many variations - chicken chili - white bean chili  - vegetarian chili  - and in Texas Terlingua chili has no beans ..

in Florida we even see Gator chili

 

my son or I make a big pot at least twice a month

 

besides being served over rice .. its popular over hotdogs or burgers

and frito-pie is chili over Frito corn chips

now I’m hungry - again

Reminds me of a Texas Chili Cook off 

 

Notes From An Inexperienced Chili Tester Named Ernie, who was visiting
Texas from California: "Recently, I was honored to be selected as a
judge at a chili cook-off. The original person called in sick at the
last moment and I happened to be standing there at the judge's table
asking directions to the beer wagon, when the call came. I was assured
by the other two judges (Native Texans) that the chili wouldn't be all
that spicy, and besides, they told me I could have free beer during the
tasting, So I accepted,"

Here are the scorecards from the event:
__________________________________________________________
CHILI # 1 MIKE'S MANIAC MOBSTER MONSTER CHILI

JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
ERNIE: Holy macroni, what the heck is this stuff? You could
remove dried paint from your driveway. Took me two beers
to put the flames out. I hope that's the worst one. These
Texans are crazy.

__________________________________________________________
CHILI # 2 ARTHUR'S AFTERBURNER CHILI

JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be
taken seriously.
ERNIE: Keep this out of the reach of children I'm not sure
what I am supposed to taste besides pain. I had to wave off
two people who wanted to give me the Heimlich maneuver. They had to
rush in more beer when they saw the look on my face.

__________________________________________________________
CHILI # 3 FRED'S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of peppers.
ERNIE: Call the EPA, I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by
now get me more beer before I ignite. Barmaid pounded me on the back;
now my backbone is in the front part of my chest. I'm
getting poop-faced from all the beer.

____________________________________________________________
CHILI # 4 BUBBA'S BLACK MAGIC

JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for
fish or other mild foods, not much of a chili.
ERNIE: I felt something scraping across my tongue, but was unable to
taste it, is it possible to burnout taste buds? Sally, the
barmaid, was standing behind me with fresh refills; that 300 lb.
lady is starting to look crazy. 

_______________________________________________________
CHILI # 5 LINDA'S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very Impressive.
JUDGE TWO: Chili using shredded beef, could use more tomato.
Must admit the cayenne peppers make a strong statement.
ERNIE: My ears are ringing, sweat is pouring off my forehead
and I can no longer focus my eyes. I farted and four people
behind me needed paramedics. The contestant seemed offended when I told
her that her chili had given me brain damage, Sally saved my tongue from
bleeding by pouring beer directly on it from a pitcher. I wonder if I'm
burning my lips off?
It really irritates me that the other judges asked me to
stop screaming. Heck with those rednecks!

________________________________________________________
CHILI # 6 VERA'S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good
balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions,
and garlic. Superb.
ERNIE: My intestines are now a straight pipe filled with
gaseous, sulfuric flames. I pooped my pants when I farted and
I'm worried it will eat through the chair. No one seems
inclined to stand behind me except that Sally, She must
be crazier than I thought. Can't feel my lips anymore. I need
to wipe my rear with a snow cone!

___________________________________________________
CHILI # 7 SUSAN'S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned
peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in
a can of chili peppers at the last moment. I should take note
that I am worried about Judge Number 3, He appears to be in
a bit of distress as he is cursing uncontrollably.
ERNIE: You could put a grenade in my mouth, pull the pin, and
I wouldn't feel a thing. I've lost sight in one eye, and
the world sounds like it is made of rushing water. My shirt is
covered with chili which slid unnoticed out of my mouth. My
pants are full of lava-like poop to match my shirt. At
least during the autopsy they'll know what killed me. I've
decided to stop breathing, it's too painful. Heck with it, I'm not
getting any oxygen anyway. If I need air, I'll just suck it
in through the 4-inch hole in my stomach.

[CHecker]

5 hours ago, bohemian said:

Haggis is delicious, Cheryl. I tried it for the first time in Edinburgh on a city break and I was hooked.  Beautiful.

Chris, Chris, Chris.....my dear friend, we simply must have a talk, a long talk about good food!  😉 (she says as she's thinking about haggis and gaging☺️)

 

 

OK, I'll move on, Scotch eggs, anybody here make them? I'd like to try my hand at them.,

Edited November 7, 2021 by bagwell1987

[Lee49]

[WilliamChew]

What type of chilli is used for the Texas Chilli cookoff?

 

Here in Singapore the Birds eye chilli (locally called Chilli Padi) is commonly used. Very short, only 1 inch in length. Never knew this Chilli is in the lower scale in the scoville tests according to this article. Its much too hot for me.

 

"Originally from Mexico, the chilli is widely eaten across South-east Asia. It measures 100,000 to 250,000 on the Scoville scale and it is yellow when young, turning bright red or green as it matures."

 

[Lee49]

Dump the chili, drink the beer, according to Ernie! 

[DarinS]

On 11/6/2021 at 5:48 AM, Honeybarrel said:

Ha ! They live on Lorne sausage up here!! A Scottish staple along with haggis which sliced and fried is fab for a breakfast along with couple poached egged and slow oven baked cherry tomatoes.

NICE - That Sausage reminds me of SPAM - which is popular here fried for breakfast - haggis still reminds me of Boudin - a rice meat mixture stuffed into a casing - popular in the Deep South in the US

[CHecker]

I'm not a fan of a tough steak, who is? So I've been trying different tenderizing marinades. This last one using Dr. Pepper is outstanding.  I mixed liquid amino (or you could use soy sauce) Worcester sauce, chopped garlic and half rounds of a whole onion. Then cover it all with the soda in a ziploc bag. I left mine in for 12 hours. It's only a hint of sweet and so tender I couldn't believe. Hope you try it. 🙂

[bobby]

rice, mix veg. and chicken  

[TitusP]

Chinese Fried rice with salmon.

[CHecker]

Bored with food again so decided to go to pork for a while. I have 2 recipes I wanted to try decided on honey garlic rib chops. Served with butter braised carrots and buttered peas. So delicious! I hope you try it.

https://diethood.com/honey-garlic-baked-pork-chops/

[CHecker]

Had a ham hock and a bone from a ham in the freezer so I added 3 1/2 cups of split peas. Added chicken stock, diced carrot, smoked sea salt and a touch of liquid smoke. Fantastic, sharing with family.

[Tronora]

Munched chicken winges here – yummy

[Pabo]

We had diced rockmelon, watermelon and black seedless grapes. It was still just over 33°C at 7:30pm and eating anything hot or warm was out of the question.

[bobby]

dont know, what i do know is it well be food related 

[Tronora]

Panfried cod loins and onion, boiled potatoes, broccoli and (difficult to translate this one:)

Sandefjordsmør. A very buttery sauce from Sandefjord. Red wine. Candlelight. Background music.

[truce]

Egg Sauce with Veggies, White Rice and Baked Chicken... 

[Pabo]

On 11/7/2021 at 8:31 AM, Old said:

Reminds me of a Texas Chili Cook off 

 

There was an elderly Italian couple that was in the congregation used to make this shredded chilli in oil condiment and it is delicious when you put it onto meals that they prepared, such as pasta, BBQ'd meats etc. Depending on the batch, some batches can be hotter than other batches, but generally most would use only a small amount to flavour their meal. But for those who were not accustomed to eating any chilli at all would find it quite hot.

 

One day, my fleshly brother was at this couple's home for a meal with another young brother in our congregation. Then they started having a contest on who can eat have the most of this shredded chilli condiment on their food. The elderly brother thought he would settle this much quickly and prove them on who can have the most, got the small spoon that was in the jar that held this condiment, got a spoonful and poured the condiment onto his own larger meal spoon and put it into his mouth, swirled it around, chewed for a bit and then swallowed it. No reaction other than saying it didn't have a strong garlic aroma compared to the last batch.

 

The other young brother said he couldn't do that, it was too way hot for him to eat it like that. He was just about at his limit as it was with what he was putting on his dish. There was also an elder there having the meal with them, and he mentioned to my fleshly brother that I, his older brother can do the same as this elderly brother did without any reaction just like him. So my fleshly brother thought he can do it himself, as he cannot let his older brother out do him.

 

He took the small spoon, but only got half a spoonful, but it onto his spoon and then put it into his mouth. Whilst he was holding it it within his mouth, his cheeks started to turn bright red, his eyes started to water, as with his nose, but he still tried to keep it in his mouth. Then his whole head started to go red, there was sweat running down his face, then his nose started bleeding, at which he eventually started to gag. This made him spat whatever condiment he had left in his mouth onto his plate, struggled to get out of his chair whilst he was coughing, and proceeded to walk away from the table and fell to the floor and passed out. They sat him back up onto the chair, cleaned up his face from the blood, and them put a large wet towel over his head to try and cool him off. They waited for about 10 minutes before he woke, his head still red hot, his mouth was numb and he couldn't talk clearly. It was about half an hour later that he was able to get some composure but his head was still red and still was sweating for some time afterwards.

 

I found out a couple of days later from this elder after one of the meetings, and we just laughed and laughed. Because the elder knew what my brother was like, but instead of controlling him, he thought that it was better for him to go through it and find out himself. He thought I would have encouraged him to do the same anyways, and knew that he was one who needed to know his place.

 

And yes, I did eat the condiment straight several times like that when they were living here, and usually when it was a new batch was made to see what the difference was compared to the previous batch. But it was too overbearing to eat on it's own (as it did contain a fair amount of salt), but always better suited as a condiment to the meal. We even produced some infused ones with herbs as well when there was a big supply of chillies, just to see how they went.

Edited May 4, 2023 by Pabo

[CHecker]

Question for you folks. I'm looking on Pintetest to find a recipe for fried egg rolls. I'd like to make pork or chicken. I found a few but being a novice I'd like to hear from you folks who've made them, successfully (😄). 

My grandgirl said she'd like to make a bunch and freeze them, she has stomach issues and this is something she can eat that doesn't hurt so I'd love to learn so I can teach her.

[Pabo]

BBQ'd Satay Chicken wingettes

 

[CHecker]

Just in case this ever comes up for you, here's the answer.

I had a 5 pound flank steak to cook up, I wanted to use the pressure cooker so I googled how long to cook it. Can you believe that it said anywhere from 3 minutes (!) To 1 hour 50 minutes!!! How can I make a guess with that spread? So I called a chef friend and he said 45 minutes to an hour. I did 45 minutes.....it's fork tender! The most tender flank I've ever made, thanks chef!