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Post by Drew on Mar 24, 2013 19:14:14 GMT -8
I've had that, it's like most other Louisiana style hot sauces. Good but I didn't know it was so special.
Also, I've had the chicken and waffles chips, they're delicious, but the best new iteration of chip flavors is the Tapatio Doritos.
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Post by weenie on Mar 24, 2013 19:18:25 GMT -8
I just went over to my brother's house and he has such a good collection of hot sauces from all over the globe. A whole cupboard full of super yummy screamers. I really need to build up my collection!
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Post by Cysquatch on Mar 24, 2013 19:24:42 GMT -8
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Post by J-Dawg on Mar 24, 2013 19:56:19 GMT -8
Attention Shax: We need to plan some serious eats for your visit in April. Let me know what you want to cook and I'll figure out where to get the ingredients if I don't already know.
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Post by Shaxspear III Esq. on Mar 24, 2013 20:25:23 GMT -8
Oh man I have no idea. Just figure out where there's some good farmers markets and butchers near your place. We can pick things up while you're at work and have a martini ready for you when you get home like a good housewife.
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Rusty
North American Scumfoot
Posts: 710
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Post by Rusty on Mar 31, 2013 21:20:05 GMT -8
I just had a craving for chili. So I went and bought a bunch of ingredients and got home and realized I've never made chili and I don't have a recipe.
Any of you guys have a good one? There seems to be a lot of different ones online, I'm not sure which one I should do.
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Post by weenie on Mar 31, 2013 21:58:11 GMT -8
Fry up onions, garlic and meat (if meaty). Once cooked (and drained), add a can of smashed tomatoes, kidney beans, corn, black beans maybe, chopped up peppers, jalapenos, celery, mushrooms, and a couple canned chipotle peppers. Add chili powder, garlic, italian seasonings and a little cinnamon. Then simmer for a couple hours. That's my go-to recipe, I add and subtract depending on what I have and what I'm feeling like! Good luck!
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Darth
North American Scumfoot
Posts: 683
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Post by Darth on Mar 31, 2013 22:06:04 GMT -8
Add a 1/2 bottle of a delicious dark beer to the chili recipe of your choice to give it a deeper flavour. So good.
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Rusty
North American Scumfoot
Posts: 710
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Post by Rusty on Apr 1, 2013 10:43:08 GMT -8
Thanks for the tips, it's tasting pretty great already.
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Post by J-Dawg on Apr 4, 2013 19:58:36 GMT -8
So when you make raspberry syrup, after you strain out all the seeds and solids you're left with what looks like raspberry jam albeit with about 1,000,000% more seeds. Seemed like a shame to let it go to waste, so I ate it. It tasted like raspberry jam too, unsurprisingly. With extra fiber.
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Post by wonk on Apr 24, 2013 22:03:07 GMT -8
Here's a BBQ recipe so simple, I hesitate to share. Buy a flank steak, it's cheap. It's a very thin piece of meat, but they roll it up or fold it over at the market, so it looks more like a roast in the meat isle. Throw the slab in a bag with a 16 oz. bottle of marinade. I usually use Teriyaki. A day later, BBQ it on high heat about five minutes per side. Let it chill for a couple minutes, then slice it thinly against the grain. Boom, meat candy.  |
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Post by Shaxspear III Esq. on Apr 24, 2013 22:28:46 GMT -8
Confirmed for delicious. Coincidentally I have a flank steak marrinating right now to grill up tomorrow. Going to do it up with some chimichurri. The two key points to doing a flank steak is to marinate it for at least a night and you MUST cut it against the grain. Otherwise you will be creating some steak flavoured bubble gum, because it will be that chewy.
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Post by Pea on Apr 24, 2013 23:07:16 GMT -8
Flank steak sucks
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Post by Shaxspear III Esq. on Apr 24, 2013 23:47:49 GMT -8
Flank steak done right is the shizznit on the flizzback yo.
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Post by wonk on Apr 25, 2013 7:27:49 GMT -8
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Post by Pea on Apr 25, 2013 8:16:45 GMT -8
Haha. I actually haven't had it since I was a kid, but I always hated my dad's flank steak. I've avoided it ever since. I'll let you grill some up for me though!
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Rusty
North American Scumfoot
Posts: 710
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Post by Rusty on Apr 25, 2013 11:42:38 GMT -8
I fucking love flank steak...marinating it is definitely the key. I had never heard of the cutting against the grain before though, thanks Shax.
The apartment I move into at the end of the month allows BBQ's, and after a year without it is really exciting. Well that and the fact I'm going to finally start getting paid...Ima grill everything!
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Post by StormyPinkness on Apr 26, 2013 22:43:19 GMT -8
Flank steak is the shit if and only if you give it a long marinade, sear the shit out of it without overcooking it, and cut it against the grain.
I know I'm late on the chili but some cocoa powder and/or coffee are also great additions.
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Post by J-Dawg on Apr 28, 2013 14:51:11 GMT -8
This isn't specific to flank steak either. Many less-tender cuts of beef can be made awesome by marinating and / or careful stewing / braising.
As an aside, if you want a low-fat but effective base for a marinade try either low fat yogurt or (even better) buttermilk.
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Post by Drew on Apr 28, 2013 22:09:06 GMT -8
I'll have your milk-steak, boiled, over-hard.
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