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?
I would call that a stew or a soup depending on how "brothy" it is.
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
it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US..., likely to have allspice and possibly other similar spices. Either one may have ginger and cloves as well. Mixed spice may contain coriander (seed) or caraway. Baked Goods: Cookies (US, CA... with a biology background 'capsicum' also includes hot peppers (aka chilies or chili peppers) Peppers (US) (note the plural), is typically short for chili peppers unless qualified as sweet peppers or bell
A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I still haven't really figured out what is meant by this. I have several questions: How can I tell that the oil is separating? I'm never quite sure whether I'm seeing oil or water coming out of the mixture while it's cooking. How long on average do you need to cook the mixture until the oil separates? What causes the oil to separate? Is it simply that all the water has been cooked out of the mixture
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. This is a follow-up to the question about storage-lifetime that is to do with the powder itself. The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing... want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there different methods (i.e. to how they are roasted) one can
it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company's chili cook-off. I want to hear some suggestions and opinions on this recipe. My question is: Has anyone.... In addition, cutting chili peppers by hand can result in hands "catching on fire." It is best to use a grinder or something other than hands. If you do use your hands, please make sure to scrub your hands... with stirring for 12 minutes. Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir
In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can be very nice. However, I worry about botulism. I have googled for this and find many warnings against preserving garlic or other spices in oil, but nothing related to chilies in particular. Are chilies different? Or are the commercial chili olive oils prepared in a way that makes them safe? Any way to achieve the same at home or should I just stick to the industrially prepared products?
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... forever; rather it is to have them remain potent for a reasonable period.) Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)? ... have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work? Do these 6 months stack on top of each other; or is it six months potency
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out... each one out. The first two I rolled out almost right away, cut and shaped the pasta, and threw on a plate with some flour until I got around to cooking it. I left the last two balls of dough sitting for 30 minutes or more before I got to them, and these were much, much harder to roll out. I've since discovered (from Google and word of mouth) is that this is the opposite of what should happen
of the bits of candied bacon and some spices, then chill it over night in the fridge to marry the flavors until competition time. What ratio would the above mixture need to be relative to arrow root (I...In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish. For this question I would like to know how to garnish. I am making a bacon and pulled pork chili, and need a smooth, subtle garnish to take the edge off the peppers. First off, I will be dusting the top with a mixture of nutritional