; I just don't think I know them.) After the process I had about 8 ounces of the oily liquid, and per the scale of 4 quarts of chili the ham stock was just not as pronounced as I would have liked. Any...I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that resulted, but want to push it further. However, I had to use them whole and my guess is that the fast process and uncut nature of the bones made them less effective. First I roasted the (hickory
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper
I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil. When the meal is done it's too oily for my taste. How can I make the eggplant less greasy/oily tasting?
I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a little too. Any way I can save this, even a little? Thankyou
, and whether a food dehydrator (I got the excalibur ones) can be used to "dry" these nuts. Perhaps it's possible to get the flavor to stick some other, easier and less messier way? edit -- another question : is the oil necessary for flavoring them? I mean, nuts are oily naturally, so would heating them in the pan and then putting the chili/garlic powder or parmesan straight after be good enough?
I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders. Is there a particular chili powder that is Korean? Can I simply use cayenne pepper or crushed red pepper flakes?
as to what this mysterious roasty black chili "jam" might be? In googling for Thai condiments, I keep finding several standard condiments, but none of them are this. (I guess I could ask...At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind, and the third is very mysterious to me. It is a thick, dark (nearly black) chunky "paste" (ok, to chunky to be a paste, but I don't have a better word for it... 'jam' maybe?). It is clearly made
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here. The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I... one way or the other? Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last