Thursday, November 2, 2023, Dinner Plans?

[i***@webtv.net]

Yes, it's a bit early, but what's going to be on your dinner plate this
evening?

Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

[GM]

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

Sunday I made a shrimp/veg/noodle thing, I'll heat some up tonight...

Chili is on my cold weather "list", so thanks for the reminder...!!!

[i***@webtv.net]

Post by GM
Chili is on my cold weather "list", so thanks for the reminder...!!!
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.

If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

[bruce bowser]

Post by i***@webtv.net

Post by GM
Chili is on my cold weather "list", so thanks for the reminder...!!!
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.
If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

Joan, the true question is who HASN'T GM pretended to be.

[GM]

Post by bruce bowser

Post by i***@webtv.net

Post by GM
Chili is on my cold weather "list", so thanks for the reminder...!!!
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.
If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

Joan, the true question is who HASN'T GM pretended to be.

Do U remember that Carpenter's song "Muskrat Luv", bb...???

[Bryan Simmons]

Post by GM

Post by bruce bowser

Post by i***@webtv.net

Post by GM
Chili is on my cold weather "list", so thanks for the reminder...!!!
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.
If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

Joan, the true question is who HASN'T GM pretended to be.

Do U remember that Carpenter's song "Muskrat Luv", bb...???

The Carpenters?
I'm missing summer already.
https://photos.app.goo.gl/LUYXfUj6fTCmefQR9
https://tealpointresort.com/cabins-and-houses/

Post by GM
--
GM

--Bryan

[dsi1]

Post by GM

Post by bruce bowser

Post by i***@webtv.net

Post by GM
Chili is on my cold weather "list", so thanks for the reminder...!!!
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.
If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

Joan, the true question is who HASN'T GM pretended to be.

Do U remember that Carpenter's song "Muskrat Luv", bb...???
--
GM

Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.

[Dave Smith]

Post by dsi1
Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.
http://youtu.be/i1GIi6V2-w4

Okay. You made me look. Funny thing was that I was trying to separate
the diffrent parts and thought they sounded okay on their own, but then
I realized I had managed to open the video in two windows so I had both
playing together but not synced. When I closed one window it sounded a
lot better, but still not as good as The Captain and Tennille.

[Gregory Morrow]

Post by Dave Smith
still not as good as The Captain and Tennille.

Tilt.

[dsi1]

Post by Dave Smith

Post by dsi1
Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.
http://youtu.be/i1GIi6V2-w4

Okay. You made me look. Funny thing was that I was trying to separate
the diffrent parts and thought they sounded okay on their own, but then
I realized I had managed to open the video in two windows so I had both
playing together but not synced. When I closed one window it sounded a
lot better, but still not as good as The Captain and Tennille.

I didn't care for either version. I was not amused.

[songbird]

dsi1 wrote:
...

Post by dsi1
Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.
http://youtu.be/i1GIi6V2-w4

it was ok back then, overplayed and now not heard too often
unless you stick your tv to the old light classics or some
other gadget to a radio station or ...


songbird

[Bruce]

On Fri, 3 Nov 2023 07:11:56 -0700 (PDT), bruce bowser

Post by bruce bowser

Post by i***@webtv.net

Post by GM
Chili is on my cold weather "list", so thanks for the reminder...!!!
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.
If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

Joan, the true question is who HASN'T GM pretended to be.

If you've never had a frogger, you have to start worrying about your
relevance. Take Mike Duffy. Nobody frogs him because nobody cares.

[Gregory Morrow]

Post by Bruce
If you've never had a frogger, you have to start worrying about your
relevance. Take Mike Duffy. Nobody frogs him because nobody cares.

GM frogs more than anyone.
--
GM

[Bruce]

Post by Gregory Morrow

Post by Bruce
If you've never had a frogger, you have to start worrying about your
relevance. Take Mike Duffy. Nobody frogs him because nobody cares.

GM frogs more than anyone.

Yes.

[GM]

Post by i***@webtv.net

Post by GM
Chili is on my cold weather "list", so thanks for the reminder...!!!
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.
If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

Welp, since Pearl Harbor Day is coming up, we don't want Our Unca Tojo to go on a cryin' " jag " or such like, so we should be nice to him...

O:-)

[Cindy Hamilton]

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?

Nothing. I had a large, late lunch. Szechuan chicken. The lunch
special came with hot and sour soup and a piece of crab Rangoon;
I upgraded from fried rice to plain rice. I'm still stuffed.

[Michael Trew]

Post by Cindy Hamilton

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?

Nothing. I had a large, late lunch. Szechuan chicken. The lunch
special came with hot and sour soup and a piece of crab Rangoon;
I upgraded from fried rice to plain rice. I'm still stuffed.

Plain rice (white?) is an "upgrade"? That's odd... seems like a
"side-grade", at most. I haven't had Szechuan chicken in a long time...
Kinda spicy, that was pretty good. The place we order from, even a
lunch serving can be split in half as two meals. Of course, a rangoon
won't reheat, though.

Other than a quick breakfast, the only meal today was take-out from a
local Chinese buffet, maybe an hour ago. The food in the Styrofoam
container, from the line, came to about $10 for Sophia and I, and it was
quite filling. Fortunately, the place was very busy, so the food was
hot and fresh.

[Cindy Hamilton]

Post by Michael Trew

Post by Cindy Hamilton

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?

Nothing. I had a large, late lunch. Szechuan chicken. The lunch
special came with hot and sour soup and a piece of crab Rangoon;
I upgraded from fried rice to plain rice. I'm still stuffed.

Plain rice (white?) is an "upgrade"? That's odd... seems like a
"side-grade", at most.

For me, it is. I like the taste of plain white rice and don't
care that much for fried rice.

Besides, is that fried rice yesterday's rice? I'd rather have
today's freshly cooked white rice.

Post by Michael Trew
I haven't had Szechuan chicken in a long time...
Kinda spicy, that was pretty good. The place we order from, even a
lunch serving can be split in half as two meals. Of course, a rangoon
won't reheat, though.

The place we go, the lunch serving is a decent size. Generous,
but not ridiculous. Plenty of vegetables in the Szechuan chicken,
which is most of the reason I choose it. Plus, it's tasty.

[Michael Trew]

Post by Cindy Hamilton
Besides, is that fried rice yesterday's rice? I'd rather have
today's freshly cooked white rice.

Fair enough. I don't really make fried rice at home, so I tend to order
it. I can make white rice fairly easily.

Post by Cindy Hamilton

Post by Michael Trew
I haven't had Szechuan chicken in a long time...
Kinda spicy, that was pretty good. The place we order from, even a
lunch serving can be split in half as two meals. Of course, a rangoon
won't reheat, though.

The place we go, the lunch serving is a decent size. Generous,
but not ridiculous. Plenty of vegetables in the Szechuan chicken,
which is most of the reason I choose it. Plus, it's tasty.

That would be nice. The vegetables are also my favorite part. There
are two other Chinese joints in town here. One that closed was good
(the family moved back to New York), but the other two still open are
garbage. It's sad that the best Chinese place is literally a buffet (so
as long as it's very fresh).

[Bryan Simmons]

Besides, is that fried rice yesterday's rice? I'd rather have
today's freshly cooked white rice.

Fair enough. I don't really make fried rice at home, so I tend to order
it. I can make white rice fairly easily.

Great fried rice is easy to make at home, and done
well, is far better than any from a takee-outee.
First, buy good rice. Rice is cheap. Basmati both
tastes great, and works great for fried rice. To do
it right, you need to refrigerate the cooked rice for
at least 8 hours. Then use decent oil. Peanut is
fine, and cheaper than
https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865

Also, use decent soy sauce. That's less important
than good oil, but soy sauce goes a long way, so
it's cheap too. I like this
https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661

A little diced onion, powdered garlic and ginger,
and some scrambled egg, and that's it. Sure, it's
better with fresh ginger, but you're not going to
use much anyway.

In less than 2 hours, we're leaving to go camping
for two days, which we can do because our son
moved back temporarily, so he can feed/water
the cat. The weather is great here.
https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54
We're getting an electric site so we can have a
space heater in the vestibule of the tent. $15 a
night.

--Bryan

[dsi1]

Post by Bryan Simmons

Besides, is that fried rice yesterday's rice? I'd rather have
today's freshly cooked white rice.

Fair enough. I don't really make fried rice at home, so I tend to order
it. I can make white rice fairly easily.

Great fried rice is easy to make at home, and done
well, is far better than any from a takee-outee.
First, buy good rice. Rice is cheap. Basmati both
tastes great, and works great for fried rice. To do
it right, you need to refrigerate the cooked rice for
at least 8 hours. Then use decent oil. Peanut is
fine, and cheaper than
https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865
Also, use decent soy sauce. That's less important
than good oil, but soy sauce goes a long way, so
it's cheap too. I like this
https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661
A little diced onion, powdered garlic and ginger,
and some scrambled egg, and that's it. Sure, it's
better with fresh ginger, but you're not going to
use much anyway.
In less than 2 hours, we're leaving to go camping
for two days, which we can do because our son
moved back temporarily, so he can feed/water
the cat. The weather is great here.
https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54
We're getting an electric site so we can have a
space heater in the vestibule of the tent. $15 a
night.
--Bryan

Da Hawaiians and Koreans make fried rice the hard way - with short grain rice. It's harder to keep the rice from turning into a clumpy mess. The most popular fried rice on this rock is kim chee fried rice.

https://photos.app.goo.gl/4mBQnWNcMyQ8K1rB7

[deltahorse]

On Sun, 5 Nov 2023 09:19:12 -0800 (PST)

Post by dsi1

Post by Bryan Simmons

Besides, is that fried rice yesterday's rice? I'd rather have
today's freshly cooked white rice.

Fair enough. I don't really make fried rice at home, so I tend to order
it. I can make white rice fairly easily.

Great fried rice is easy to make at home, and done
well, is far better than any from a takee-outee.
First, buy good rice. Rice is cheap. Basmati both
tastes great, and works great for fried rice. To do
it right, you need to refrigerate the cooked rice for
at least 8 hours. Then use decent oil. Peanut is
fine, and cheaper than
https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865
Also, use decent soy sauce. That's less important
than good oil, but soy sauce goes a long way, so
it's cheap too. I like this
https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661
A little diced onion, powdered garlic and ginger,
and some scrambled egg, and that's it. Sure, it's
better with fresh ginger, but you're not going to
use much anyway.
In less than 2 hours, we're leaving to go camping
for two days, which we can do because our son
moved back temporarily, so he can feed/water
the cat. The weather is great here.
https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54
We're getting an electric site so we can have a
space heater in the vestibule of the tent. $15 a
night.
--Bryan

Da Hawaiians and Koreans make fried rice the hard way - with short grain rice. It's harder to keep the rice from turning into a clumpy mess. The most popular fried rice on this rock is kim chee fried rice.
https://photos.app.goo.gl/4mBQnWNcMyQ8K1rB7

The endlessly competent and culinary genius Vietnamese can manaeg to stir fry vermicelli (rice noodles) without clumping - now THAt takes some damned talent!

https://thevietvegan.com/vietnamese-style-stir-fry/

https://www.dishofftheblock.com/recipe/vietnamese-shrimp-stir-fry-with-vermicelli-rice-noodles/

Drop the rice noodles in the boiling water. They will cook until just tender, about 2-3 minutes, then drain in a colander.

[Michael Trew]

Fair enough. I don't really make fried rice at home, so I tend to
order it. I can make white rice fairly easily.

Great fried rice is easy to make at home, and done well, is far
better than any from a takee-outee. First, buy good rice. Rice is
cheap. Basmati both tastes great, and works great for fried rice.
To do it right, you need to refrigerate the cooked rice for at least
8 hours. Then use decent oil. Peanut is fine, and cheaper than
https://www.walmart.com/ip/La-Tourangelle-Organic-Sunflower-Oil-40-oz/844221865
Also, use decent soy sauce. That's less important than good oil,
but soy sauce goes a long way, so it's cheap too. I like this
https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-Reduced-Sodium-10-Fl-Oz/10533661
A little diced onion, powdered garlic and ginger, and some scrambled
egg, and that's it. Sure, it's better with fresh ginger, but you're
not going to use much anyway.

I've heard to use left-over rice. I've got a bottle of Kikkoman soy
sauce in the fridge. I don't cheap on that since I don't use it often.
I don't pay much attention to the rice. Long grain store brand? It
lives in the freezer in a zip-loc bag. I'll get some fresh ginger root
to keep in the freezer here eventually when I come across it.

In less than 2 hours, we're leaving to go camping for two days, which
we can do because our son moved back temporarily, so he can
feed/water the cat. The weather is great here.
https://www.wunderground.com/forecast/us/mo/salem/37.65,-91.54 We're
getting an electric site so we can have a space heater in the
vestibule of the tent. $15 a night.

Have fun camping. I'm very much over road trips for a while, but I
might be heading to Maryland again in a week or so. Next I'll probably
be heading back to Huntsville AL and then Pensacola again in late April.
It's such a nice break from Ohio weather that time of year. We have
low 60's this week, and then it's getting very cold I'm sure.

[bruce bowser]

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?

Nothing. I had a large, late lunch. Szechuan chicken. The lunch
special came with hot and sour soup and a piece of crab Rangoon;
I upgraded from fried rice to plain rice. I'm still stuffed.

Plain rice (white?) is an "upgrade"? That's odd... seems like a
"side-grade", at most.

For me, it is. I like the taste of plain white rice and don't
care that much for fried rice.

It goes great with pepper steak.

Besides, is that fried rice yesterday's rice? I'd rather have
today's freshly cooked white rice.

Put it in a steamer and it will taste just made.

I haven't had Szechuan chicken in a long time...
Kinda spicy, that was pretty good. The place we order from, even a
lunch serving can be split in half as two meals. Of course, a rangoon
won't reheat, though.

The place we go, the lunch serving is a decent size. Generous,
but not ridiculous. Plenty of vegetables in the Szechuan chicken,
which is most of the reason I choose it. Plus, it's tasty.

I've heard that some places add nuts to Szechuan chicken. I don't think i've ever had it. Maybe so, at one of those buffets.

[Dave Smith]

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,

Supper has just gone into the oven. We are having Tandoori chicken.

[Bruce]

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori chicken.

May I drop by for a wee "sniff"?

[Hank Rogers]

Post by Bruce

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori chicken.

May I drop by for a wee "sniff"?

GM, I doubt if officer dave would allow you anywhere near his
tandoor oven.

[Hank Rogers]

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner
plate this
evening?
Here, it will be chili with beans.  It's on the stove as I
write and barely,
just barely simmering.  I used two cans of 'chili ready
tomatoes,' my
first time using them, and they had a mild chili flavor which
I think will
enhance the finished dish.  Two cans of 'chili ready beans'
also joined
the party, and they, too, had a mild chili flavor.  I have
used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried
black beans, some pico de gallo and corn tortillas so I made
heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori
chicken.

Impressive. What else do you cook in that tandoor oven? Did you
build it yourself? Tell us more.

[GM]

Post by Hank Rogers

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I
write and barely,
just barely simmering. I used two cans of 'chili ready
tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans'
also joined
the party, and they, too, had a mild chili flavor. I have
used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried
black beans, some pico de gallo and corn tortillas so I made
heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori
chicken.

Impressive. What else do you cook in that tandoor oven? Did you
build it yourself? Tell us more.

Princess Jill regularly dispatches rfc "trolls" and "forgers" up to Officer Dave, so's he
can roast the bloody miscreants in his tandoori oven...

YOU may be next - BEWARE...!!!

[Bruce]

On Thu, 2 Nov 2023 17:50:08 -0400, Dave Smith

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
Supper has just gone into the oven.

And what will you have for dinner?

[f***@sdf.org]

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori chicken.

I was expecting Italian sausage with green pepper and onion when I got
home last night. Instead she browned and sliced up the sausages. The
peppers and onions got sauteed with garlic, plus new potatoes cut in
half with some basil and oregano, a splash of beef or chicken stock,
and added the sliced sausage back to the pan. I don't know if there's a
name for it so I'll just called it good.

I put the sausage rolls in the freezer and served it in a bowl with
some tapatio with a few slices of french bread and home made garlic
butter.

Last of the bell pepper from the garden is going into chick caccitore
tomorrow.

[bruce bowser]

Post by f***@sdf.org

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori chicken.

I was expecting Italian sausage with green pepper and onion when I got
home last night. Instead she browned and sliced up the sausages. The
peppers and onions got sauteed with garlic, plus new potatoes cut in
half with some basil and oregano, a splash of beef or chicken stock,
and added the sliced sausage back to the pan. I don't know if there's a
name for it so I'll just called it good.
I put the sausage rolls in the freezer and served it in a bowl with
some tapatio with a few slices of french bread and home made garlic
butter.
Last of the bell pepper from the garden is going into chick caccitore
tomorrow.

And, please. Kindly DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD.

[f***@sdf.org]

Post by bruce bowser

Post by f***@sdf.org

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori chicken.

I was expecting Italian sausage with green pepper and onion when I got
home last night. Instead she browned and sliced up the sausages. The
peppers and onions got sauteed with garlic, plus new potatoes cut in
half with some basil and oregano, a splash of beef or chicken stock,
and added the sliced sausage back to the pan. I don't know if there's a
name for it so I'll just called it good.
I put the sausage rolls in the freezer and served it in a bowl with
some tapatio with a few slices of french bread and home made garlic
butter.
Last of the bell pepper from the garden is going into chick caccitore
tomorrow.

And, please. Kindly DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD.

Don't worry, I didn't cook it. Not last night.

Used the garlic butter three times this week. On stuffed pork chops, on
toast with chili, on plain bread last night. The only time the toaster
oven gets brought out to make "garlic bread" (texas toast or italian
bread, garlic butter, grated parmesan cheese, oregano) is when we're
having pasta dishes. And that isn't very often due to the simple carbs
and all.

[bruce bowser]

Post by f***@sdf.org

Post by bruce bowser

Post by f***@sdf.org

Post by Dave Smith

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
Supper has just gone into the oven. We are having Tandoori chicken.

I was expecting Italian sausage with green pepper and onion when I got
home last night. Instead she browned and sliced up the sausages. The
peppers and onions got sauteed with garlic, plus new potatoes cut in
half with some basil and oregano, a splash of beef or chicken stock,
and added the sliced sausage back to the pan. I don't know if there's a
name for it so I'll just called it good.
I put the sausage rolls in the freezer and served it in a bowl with
some tapatio with a few slices of french bread and home made garlic
butter.
Last of the bell pepper from the garden is going into chick caccitore
tomorrow.

And, please. Kindly DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD.

Don't worry, I didn't cook it. Not last night.
Used the garlic butter three times this week. On stuffed pork chops, on
toast with chili, on plain bread last night. The only time the toaster
oven gets brought out to make "garlic bread" (texas toast or italian
bread, garlic butter, grated parmesan cheese, oregano) is when we're
having pasta dishes.

I don't add cheese, I just add more and more butter. And maybe more garlic salt. And I set the timer for four minutes.

[f***@sdf.org]

Post by bruce bowser

Post by f***@sdf.org

Post by bruce bowser
And, please. Kindly DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD.

Don't worry, I didn't cook it. Not last night.
Used the garlic butter three times this week. On stuffed pork chops, on
toast with chili, on plain bread last night. The only time the toaster
oven gets brought out to make "garlic bread" (texas toast or italian
bread, garlic butter, grated parmesan cheese, oregano) is when we're
having pasta dishes.

I don't add cheese, I just add more and more butter. And maybe more garlic salt. And I set the timer for four minutes.

I soften a stick of salt free butter, mince a couple fat cloves of home
grown garlic, mix them and let sit for a few days before using. Until we
use up our garlic harvest, there will always be garlic butter sitting on
the counter waiting to be used. No need for garlic powder to make garlic
bread.

[songbird]

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?

onion soup a bit ago, but it was more properly called
onion mushroom soup. it was good, we had some homemade
bread toasted and well buttered. garlic toast was
supposed to go with it but Mom didn't make that yet so
we'll have that some other day.

right now she's making caramel corn of which i'm sure
i'll have a few bites at some point of the evening.

Post by i***@webtv.net
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

to me that is like a tease of chili flavor but i'd
rather have that than nothing at all.


songbird

[i***@webtv.net]

Post by songbird

Here, it will be chili with beans. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

to me that is like a tease of chili flavor but i'd
rather have that than nothing at all.
songbird

Yes, the beans have a tease of flavor, but they do quite well in the finished dish
just adding a hint of chili flavor.

[Bryan Simmons]

Post by i***@webtv.net

Post by songbird

Here, it will be chili with beans. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

to me that is like a tease of chili flavor but i'd
rather have that than nothing at all.
songbird

Yes, the beans have a tease of flavor, but they do quite well in the finished dish
just adding a hint of chili flavor.

It's still like spaghetti sauce with beans.

--Bryan

[f***@sdf.org]

Post by i***@webtv.net
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

Yum, it be chili season.

I've been working on my ever evolving chili recipe and recently (last
three batches recently) switched to using chili peppers instead of chili
powders. The local Mexican market has a nice assortment of dried chilis,
that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.

I've been cleaning out the seeds, chopping, roasting for a few minutes,
then simmering in water for 30-40 minutes to reconstitute them. Then I
pureed them using the same water. First two times the puree was a bit
bitter but that got lost in the rest of the flavors in the chili adding
a bit of nice bite to it. This weekend it was so bitter I have to add
things to the bowls of it at the table to make it edible. Sour cream.
Sugar. Vinegar hot sauces.

Seems I may be missing a few steps when processing the peppers. Like
rinse after cleaning and chopping before roasting. Discard the water
from simmering and rinse again before pureeing with fresh water or
stock.

Am I on the right path here?

[songbird]

***@sdf.org wrote:
...

Post by f***@sdf.org
Yum, it be chili season.
I've been working on my ever evolving chili recipe and recently (last
three batches recently) switched to using chili peppers instead of chili
powders. The local Mexican market has a nice assortment of dried chilis,
that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.
I've been cleaning out the seeds, chopping, roasting for a few minutes,
then simmering in water for 30-40 minutes to reconstitute them. Then I
pureed them using the same water. First two times the puree was a bit
bitter but that got lost in the rest of the flavors in the chili adding
a bit of nice bite to it. This weekend it was so bitter I have to add
things to the bowls of it at the table to make it edible. Sour cream.
Sugar. Vinegar hot sauces.
Seems I may be missing a few steps when processing the peppers. Like
rinse after cleaning and chopping before roasting. Discard the water
from simmering and rinse again before pureeing with fresh water or
stock.

no, rinsing should only be done if they're dirty.
otherwise IMO you are discarding flavor.

what i do is clean and roast the peppers and then
blend them with a little water before simmering the
resulting slurry with the rest of the ingredients.
i don't think it really makes a difference to many
ingredients other than perhaps the beans as to what
is simmered together. since i do actually like
distinct flavors i my ingredients i do not put some
in until near the end of cooking. like the beans i
want to be able to tell the texture and flavor of
each bean variety so they are often cooked apart
and set aside until right before i'm combining plus
i don't use salt or vinegar in chili in general as
those do toughen up some things like bean skins...

Post by f***@sdf.org
Am I on the right path here?

i don't think so. instead...

i would keep track of exactly which peppers and
how much you are using and break them into separate
small batches to see which is introducing the bitter.
to me i'm thinking it is the seeds and veins that
are going to have the most heat and also perhaps the
most bitter notes but it could also just be that
certain ones are the culprit. break them out and
try each before combining again.

good luck! :)


songbird

[bruce bowser]

Post by songbird
...

Post by f***@sdf.org
Yum, it be chili season.
I've been working on my ever evolving chili recipe and recently (last
three batches recently) switched to using chili peppers instead of chili
powders. The local Mexican market has a nice assortment of dried chilis,
that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.
I've been cleaning out the seeds, chopping, roasting for a few minutes,
then simmering in water for 30-40 minutes to reconstitute them. Then I
pureed them using the same water. First two times the puree was a bit
bitter but that got lost in the rest of the flavors in the chili adding
a bit of nice bite to it. This weekend it was so bitter I have to add
things to the bowls of it at the table to make it edible. Sour cream.
Sugar. Vinegar hot sauces.
Seems I may be missing a few steps when processing the peppers. Like
rinse after cleaning and chopping before roasting. Discard the water
from simmering and rinse again before pureeing with fresh water or
stock.

no, rinsing should only be done if they're dirty.
otherwise IMO you are discarding flavor.
what i do is clean and roast the peppers and then
blend them with a little water before simmering the
resulting slurry with the rest of the ingredients.
i don't think it really makes a difference to many
ingredients other than perhaps the beans as to what
is simmered together. since i do actually like
distinct flavors i my ingredients i do not put some
in until near the end of cooking. like the beans i
want to be able to tell the texture and flavor of
each bean variety so they are often cooked apart
and set aside until right before i'm combining plus
i don't use salt or vinegar in chili in general as
those do toughen up some things like bean skins...

Post by f***@sdf.org
Am I on the right path here?

i don't think so. instead...
i would keep track of exactly which peppers and
how much you are using and break them into separate
small batches to see which is introducing the bitter.
to me i'm thinking it is the seeds and veins that
are going to have the most heat and also perhaps the
most bitter notes but it could also just be that
certain ones are the culprit. break them out and
try each before combining again.
good luck! :)

Especially when adding crushed pork rinds and diced cooked turkey cooked along with half bacon slices to chili!

[songbird]

bruce bowser wrote:
...

Post by bruce bowser
Especially when adding crushed pork rinds and diced cooked turkey cooked along with half bacon slices to chili!

to each their own, but none of that really appeals to me
at all.

if i have turkey i like it as roasted turkey or used in
more bland casseroles so that i can actually taste it as
i do like the flavor of it. i do not like ground turkey
at all - i also don't like ground chicken (never actually
seen it at the store in any form other than used in things
like cheap hot dogs and other lunchmeats/coldcuts).

i like bacon in some things, but not chili. bbq is more
like it, but really if i want bacon flavor i would hold it
for the end as a garnish where it still retains some
crunch and flavor.

but this is wandered off from talking about chili and so
back we go into the breach... :)

i'm nibbling on a SHU 10,000 - 50,000 pepper a square mm
at a time - it's going to take me a few weeks to eat this
one. the flavor is exactly the chili flavor i'd like to
have.


songbird

[f***@sdf.org]

Post by songbird
...

Post by f***@sdf.org
Yum, it be chili season.
I've been working on my ever evolving chili recipe and recently (last
three batches recently) switched to using chili peppers instead of chili
powders. The local Mexican market has a nice assortment of dried chilis,
that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.
I've been cleaning out the seeds, chopping, roasting for a few minutes,
then simmering in water for 30-40 minutes to reconstitute them. Then I
pureed them using the same water. First two times the puree was a bit
bitter but that got lost in the rest of the flavors in the chili adding
a bit of nice bite to it. This weekend it was so bitter I have to add
things to the bowls of it at the table to make it edible. Sour cream.
Sugar. Vinegar hot sauces.
Seems I may be missing a few steps when processing the peppers. Like
rinse after cleaning and chopping before roasting. Discard the water
from simmering and rinse again before pureeing with fresh water or
stock.

no, rinsing should only be done if they're dirty.
otherwise IMO you are discarding flavor.
what i do is clean and roast the peppers and then
blend them with a little water before simmering the
resulting slurry with the rest of the ingredients.
i don't think it really makes a difference to many
ingredients other than perhaps the beans as to what
is simmered together. since i do actually like
distinct flavors i my ingredients i do not put some
in until near the end of cooking. like the beans i
want to be able to tell the texture and flavor of
each bean variety so they are often cooked apart
and set aside until right before i'm combining plus
i don't use salt or vinegar in chili in general as
those do toughen up some things like bean skins...

i do the same. i use dried beans cooked al dente and add them at the
very end. seasonings get addeded with the chili peppers about half way
through, acid at the end with the beans. all my seasonings except
paprika and oregano are crushed and ground using a mortar and pestle.
i do use some salt and msg too. sodium is about 200mg per 16oz serving.
no vinegar, i use lemon juice.

Post by songbird

Post by f***@sdf.org
Am I on the right path here?

i don't think so. instead...
i would keep track of exactly which peppers and
how much you are using and break them into separate
small batches to see which is introducing the bitter.
to me i'm thinking it is the seeds and veins that
are going to have the most heat and also perhaps the
most bitter notes but it could also just be that
certain ones are the culprit. break them out and
try each before combining again.

i already clean the seeds and viens out so that's not source of the
bitterness. that is logical, process each type of pepper seperatly. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.

muchas gracias!

[songbird]

***@sdf.org wrote:
...

Post by f***@sdf.org
bitterness. that is logical, process each type of pepper seperatly. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.
muchas gracias!

you're welcome. :)

i'll be interested to find out which pepper(s) you find
to be bitter.


songbird

[bruce bowser]

...

Post by f***@sdf.org
bitterness. that is logical, process each type of pepper seperatly. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.
muchas gracias!

you're welcome. :)
i'll be interested to find out which pepper(s) you find
to be bitter.

Songbird. Bless your heart, but... How the heck do you tell the difference between them. Wikipedia has found countless numbers of them.

[songbird]

Post by bruce bowser

...

Post by f***@sdf.org
bitterness. that is logical, process each type of pepper seperatly. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.
muchas gracias!

you're welcome. :)
i'll be interested to find out which pepper(s) you find
to be bitter.

Songbird. Bless your heart, but... How the heck do you tell the difference between them. Wikipedia has found countless numbers of them.

the list he gave was quite small.


songbird

[f***@sdf.org]

Post by songbird
...

Post by f***@sdf.org
bitterness. that is logical, process each type of pepper seperatly. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.
muchas gracias!

you're welcome. :)
i'll be interested to find out which pepper(s) you find
to be bitter.

the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

[songbird]

***@sdf.org wrote:
...

Post by f***@sdf.org
the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

looking forwards to it.


songbird

[dsi1]

Post by songbird
...

Post by f***@sdf.org
the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

looking forwards to it.
songbird

I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.

[Bruce]

Post by dsi1

Post by songbird
...

Post by f***@sdf.org
the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

looking forwards to it.
songbird

I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.

I'd consider this a win.

[dsi1]

Post by Bruce

Post by dsi1

Post by songbird
...

Post by f***@sdf.org
the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

looking forwards to it.
songbird

I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.

I'd consider this a win.

My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.

https://photos.app.goo.gl/pn5bVWNL9bgANCTHA

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1
I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.

I'd consider this a win.

My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.
https://photos.app.goo.gl/pn5bVWNL9bgANCTHA

I'd have to try it with pepper. I don't use pepper very much. Chilli
pepper's another story.

[dsi1]

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.

I'd consider this a win.

My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.
https://photos.app.goo.gl/pn5bVWNL9bgANCTHA

I'd have to try it with pepper. I don't use pepper very much. Chilli
pepper's another story.

Black pepper seared ahi doesn't taste like you'd think it would. I don't know why that is.

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
I had some hot and sour soup yesterday. It was different from what I was used to. The soup that I'm used to is flavored with black or white pepper - it's what makes this soup unique. The soup I had at the Chinese restaurant had chilis in it. Oh well, you win some, lose some.

I'd consider this a win.

My guess is that most people would. I just got used to black pepper only hot and sour soup. How many dishes have black pepper as its main flavoring? Let me tell you, it ain't nearly enough. I love black pepper.
https://photos.app.goo.gl/pn5bVWNL9bgANCTHA

I'd have to try it with pepper. I don't use pepper very much. Chilli
pepper's another story.

Black pepper seared ahi doesn't taste like you'd think it would. I don't know why that is.

I've had steak au poivre (pepper steak?) and I didn't like the strong
pepper kernels. I think I prefer pepper hidden, in the background. But
maybe with fish.

[songbird]

Bruce wrote:
...

Post by Bruce
I'd consider this a win.

ditto, but we just went over this a bit ago. so
no need to rehash. some few of us like it much better
with chili for the hot vs. black and/or white pepper.

was it made with pork stock dsil?


songbird

[Bruce]

Post by songbird
...

Post by Bruce
I'd consider this a win.

ditto, but we just went over this a bit ago. so
no need to rehash.

Rehash? Maybe all y'all were discussing a meat dish.

[bruce bowser]

Post by dsi1

Post by songbird
...

Post by f***@sdf.org
the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

looking forwards to it.
songbird

I had some hot and sour soup yesterday.

I always head for that at the Chinese buffet.

[dsi1]

Post by bruce bowser

Post by dsi1

Post by songbird
...

Post by f***@sdf.org
the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

looking forwards to it.
songbird

I had some hot and sour soup yesterday.

I always head for that at the Chinese buffet.

I would too except that there aren't many Chinese buffets in Hawaii. I bet there's one in Waikiki. I shudder to think of even setting one foot in Waikiki.

[Hank Rogers]

Post by dsi1

Post by bruce bowser

Post by dsi1

Post by songbird
...

Post by f***@sdf.org
the Mexican store has 8-10 bins of dried chili peppers. i'm going to get
a few of every one and do some testing. this will be a great way to pass
some time over the 5 day thanksgiving weekend coming soon. i'll post my
results.

looking forwards to it.
songbird

I had some hot and sour soup yesterday.

I always head for that at the Chinese buffet.

I would too except that there aren't many Chinese buffets in Hawaii. I bet there's one in Waikiki. I shudder to think of even setting one foot in Waikiki.

I guess wackykee must be about like da mainland, right?

[songbird]

...

Post by bruce bowser

Post by dsi1
I had some hot and sour soup yesterday.

I always head for that at the Chinese buffet.

i would never eat soup at a buffet.

these days buffets are a waste of money for me unless i'm
trying a new quisine or restaurant. i just can't eat that
much.


songbird

[f***@sdf.org]

Post by songbird
...

bitterness. that is logical, process each type of pepper separately. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.
muchas gracias!

you're welcome. :)
i'll be interested to find out which pepper(s) you find
to be bitter.

a bit of a delayed reply here. :)

turned out none of the peppers are bitter, when used in reasonable
quantity. it was using way too much pepper which caused the bitterness.

i eventually roasted and ground the peppers in a coffee grinder one type
at a time. turns out i was adding the equivalent of about 2.5 cups of
ground chili pepper to six quart batches of chili. that's enough to make
anyone pucker up is my guess.

[songbird]

Post by f***@sdf.org

Post by songbird
...

bitterness. that is logical, process each type of pepper separately. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.
muchas gracias!

you're welcome. :)
i'll be interested to find out which pepper(s) you find
to be bitter.

a bit of a delayed reply here. :)

a bit. :)

Post by f***@sdf.org
turned out none of the peppers are bitter, when used in reasonable
quantity. it was using way too much pepper which caused the bitterness.

:) glad you've figured it out.

Post by f***@sdf.org
i eventually roasted and ground the peppers in a coffee grinder one type
at a time. turns out i was adding the equivalent of about 2.5 cups of
ground chili pepper to six quart batches of chili. that's enough to make
anyone pucker up is my guess.

haha! some versions of New Mexican chili i have use no
other ingredients beyond ground up chilis, garlic, water,
flour and fried chunked beef or pork. it's excellent but
if you are used to Tex-Mex style chili with tomatoes and
beans to cut the chili it's quite intense - often i've
heard people call it red sauce, but to me it's just chili
and it's yummy used in many ways. it would be nice to
have some on hand all the time but i'd be the only person
here eating it so i just use various jars of hot sauce
instead.

for normal people i think a cup would be plenty, i'd
probably like double that. i don't like certain kinds of
hot chili peppers so there is that too. like for sure i
would not want 2 cups of habanero chili powder or ghost
pepper powders - both of those i can avoid as i don't
want or need that kind of heat.

in the past month i've been enjoying some Beaver Dam
peppers which are about the same heat level as jalapenos
but are close to green or red peppers in flavor but with
a thinner walled pepper and a different shape than the
bell peppers. they grow longer and more pointy - most
that i have been harvesting are about 10 inches (about
15cm) long and about 8cm across. i've used them in all
sorts of things and will also eat them fresh. removing
the seeds and veins calms them down some.


songbird

[BryanGSimmons]

Post by songbird

Post by f***@sdf.org

Post by songbird
...

bitterness. that is logical, process each type of pepper separately. next
batch i clean the seeds and viens, roast, chop, and blend into a slurry
with a bit of liquid. could be water, cooked bean water, or stock. then
taste test to see which pepper or peppers my taste buds find bitter.
muchas gracias!

you're welcome. :)
i'll be interested to find out which pepper(s) you find
to be bitter.

a bit of a delayed reply here. :)

a bit. :)

Post by f***@sdf.org
turned out none of the peppers are bitter, when used in reasonable
quantity. it was using way too much pepper which caused the bitterness.

:) glad you've figured it out.

Post by f***@sdf.org
i eventually roasted and ground the peppers in a coffee grinder one type
at a time. turns out i was adding the equivalent of about 2.5 cups of
ground chili pepper to six quart batches of chili. that's enough to make
anyone pucker up is my guess.

haha! some versions of New Mexican chili i have use no
other ingredients beyond ground up chilis, garlic, water,
flour and fried chunked beef or pork.

That's exactly what belongs in NuMex chile, though corn starch is
preferred over flour, and often it has no meat. Chilies, water, corn
starch and a tiny bit of garlic. About 28 years ago, a waitress in ABQ
told me that, and it turned out exactly like we had in NM.

Post by songbird
songbird

[f***@sdf.org]

...

Post by songbird

Post by f***@sdf.org

Post by songbird
i'll be interested to find out which pepper(s) you find
to be bitter.

a bit of a delayed reply here. :)

a bit. :)

changing jobs is stressful. had three in the last year. finding work is
easy, finding good employers with good management to work for is nearly
impossible these days. i'm getting too old for this shit but life is
back to normal again. :)

Post by songbird

Post by f***@sdf.org
turned out none of the peppers are bitter, when used in reasonable
quantity. it was using way too much pepper which caused the bitterness.

:) glad you've figured it out.

through my experimentation i acquired a taste for the heavy flavor. my
family says thanks but no thanks. fine! more for me. :)

Post by songbird

Post by f***@sdf.org
i eventually roasted and ground the peppers in a coffee grinder one type
at a time. turns out i was adding the equivalent of about 2.5 cups of
ground chili pepper to six quart batches of chili. that's enough to make
anyone pucker up is my guess.

haha! some versions of New Mexican chili i have use no
other ingredients beyond ground up chilis, garlic, water,
flour and fried chunked beef or pork. it's excellent but
if you are used to Tex-Mex style chili with tomatoes and
beans to cut the chili it's quite intense - often i've
heard people call it red sauce, but to me it's just chili
and it's yummy used in many ways. it would be nice to
have some on hand all the time but i'd be the only person
here eating it so i just use various jars of hot sauce
instead.

this i am going to do, get down to the basics. fairly soon when the
weather drives me indoors, too.

Post by songbird
for normal people i think a cup would be plenty, i'd
probably like double that. i don't like certain kinds of
hot chili peppers so there is that too. like for sure i
would not want 2 cups of habanero chili powder or ghost
pepper powders - both of those i can avoid as i don't
want or need that kind of heat.
in the past month i've been enjoying some Beaver Dam
peppers which are about the same heat level as jalapenos
but are close to green or red peppers in flavor but with
a thinner walled pepper and a different shape than the
bell peppers. they grow longer and more pointy - most
that i have been harvesting are about 10 inches (about
15cm) long and about 8cm across. i've used them in all
sorts of things and will also eat them fresh. removing
the seeds and veins calms them down some.

the chili peppers i'm using for chili are mild. i have mason jars with
dehydrated peppers i grew in the garden. scotch bonnets. habaneros.
reapers. ghosts. i love the flavor of the scotch bonnets and need to
grow more. when i'm making chili only i am going to eat i'll use the
equivalent of two to three habaneros or scotch bonnets. i don't much
like the flavor of reapers and ghosts but they sure do bring the boom
when it's wanted. i won't need to grow more of them for several more
years.

burpee sells "big guy" hybrid jalapeno seeds. they grow very well for me.
most get used for grilled poppers stuffed with romano cheese mixed with
chopped up veins and wrapped with bacon. rest get sliced, flash frozen,
and bagged for use in whatever, mostly salads.

[songbird]

Post by f***@sdf.org
...

Post by songbird

Post by f***@sdf.org

Post by songbird
i'll be interested to find out which pepper(s) you find
to be bitter.

a bit of a delayed reply here. :)

a bit. :)

changing jobs is stressful. had three in the last year. finding work is
easy, finding good employers with good management to work for is nearly
impossible these days. i'm getting too old for this shit but life is
back to normal again. :)

i'm glad it has worked out in the end. yes, i do know about
how a good manager or management team can make life much better.
i was lucky in most of my professional work to have decent
managers directly above me even if the people above them were
iffy at times. my pre-professional work was for a family
business or on my own mowing lawns. won't comment much on
the family busiiness other than there being too many chiefs
and not enough indians...

Post by f***@sdf.org

Post by songbird

Post by f***@sdf.org
turned out none of the peppers are bitter, when used in reasonable
quantity. it was using way too much pepper which caused the bitterness.

:) glad you've figured it out.

through my experimentation i acquired a taste for the heavy flavor. my
family says thanks but no thanks. fine! more for me. :)

hahaha!

for chili i make for Mom we pretty much just wave the chili
peppers over the pot. she doesn't like spicy anything these
days.

Post by f***@sdf.org

Post by songbird

Post by f***@sdf.org
i eventually roasted and ground the peppers in a coffee grinder one type
at a time. turns out i was adding the equivalent of about 2.5 cups of
ground chili pepper to six quart batches of chili. that's enough to make
anyone pucker up is my guess.

haha! some versions of New Mexican chili i have use no
other ingredients beyond ground up chilis, garlic, water,
flour and fried chunked beef or pork. it's excellent but
if you are used to Tex-Mex style chili with tomatoes and
beans to cut the chili it's quite intense - often i've
heard people call it red sauce, but to me it's just chili
and it's yummy used in many ways. it would be nice to
have some on hand all the time but i'd be the only person
here eating it so i just use various jars of hot sauce
instead.

this i am going to do, get down to the basics. fairly soon when the
weather drives me indoors, too.

the freezer is full here of chopped up peppers so there's
no more of that happening until we get more room, but it
means i keep some chopped up peppers in the fridge all the
time now and eat them with all sorts of things. just nuking
them for a minute or two and then adding a can of soup or
something from the freezer or anything else we're having -
it all works good for me. i'm always glad to have peppers
on hand (much more than cucumbers or zukes).


...beaver dam peppers...

Post by f***@sdf.org
the chili peppers i'm using for chili are mild. i have mason jars with
dehydrated peppers i grew in the garden. scotch bonnets. habaneros.
reapers. ghosts. i love the flavor of the scotch bonnets and need to
grow more. when i'm making chili only i am going to eat i'll use the
equivalent of two to three habaneros or scotch bonnets. i don't much
like the flavor of reapers and ghosts but they sure do bring the boom
when it's wanted. i won't need to grow more of them for several more
years.

:) clears the sinuses...

Post by f***@sdf.org
burpee sells "big guy" hybrid jalapeno seeds. they grow very well for me.
most get used for grilled poppers stuffed with romano cheese mixed with
chopped up veins and wrapped with bacon. rest get sliced, flash frozen,
and bagged for use in whatever, mostly salads.

yep! all good! i'm certainly enjoying the harvest. i'm
also enjoying that these peppers are more reliable in
production than the ones i used to grow. 4 plants provide
plenty for me plus being able to share a few around with
other people to enjoy or try out.


songbird

[Sqwertz]

Post by f***@sdf.org

Post by i***@webtv.net
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

Yum, it be chili season.
I've been working on my ever evolving chili recipe and recently (last
three batches recently) switched to using chili peppers instead of chili
powders. The local Mexican market has a nice assortment of dried chilis,
that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.
I've been cleaning out the seeds, chopping, roasting for a few minutes,
then simmering in water for 30-40 minutes to reconstitute them. Then I
pureed them using the same water. First two times the puree was a bit
bitter but that got lost in the rest of the flavors in the chili adding
a bit of nice bite to it. This weekend it was so bitter I have to add
things to the bowls of it at the table to make it edible. Sour cream.
Sugar. Vinegar hot sauces.
Seems I may be missing a few steps when processing the peppers. Like
rinse after cleaning and chopping before roasting. Discard the water
from simmering and rinse again before pureeing with fresh water or
stock.
Am I on the right path here?

You removed all the water soluble flavors by washing/rinsing too
much and were left with something not resembling chile peppers any
more.

-swq

[f***@sdf.org]

On 2023-11-08, Sqwertz <***@gmail.compost> wrote:

[...]

Post by Sqwertz
You removed all the water soluble flavors by washing/rinsing too
much and were left with something not resembling chile peppers any
more.

i didn't rinse them. i was contemplating rising them. i simmered them
in water for 30-40 minutes and pureed them using all the water they were
simmered in.

next time i'm going to do what songbird suggested, clean, roast, blend
into a pasts with a bit of liquid and doing each type of pepper
separately. i'm also going to see if i can grind them with a spice grinder
(i use a coffee grinder) to forgo making a paste or puree. the moisture
content in the peppers will determine that.

[Sqwertz]

Post by f***@sdf.org
[...]

Post by Sqwertz
You removed all the water soluble flavors by washing/rinsing too
much and were left with something not resembling chile peppers any
more.

i didn't rinse them. i was contemplating rising them. i simmered them
in water for 30-40 minutes and pureed them using all the water they were
simmered in.

I see that now., I read too wuick. Never mind!

I personally don't like most anything made with dried chile
peppers. Chilli is OK and I use powders in beans, but enchilda
sauces and hot sauces made with dried chiles are gag-city for me.

-sw

[songbird]

Sqwertz wrote:
...

Post by Sqwertz
I personally don't like most anything made with dried chile
peppers. Chilli is OK and I use powders in beans, but enchilda
sauces and hot sauces made with dried chiles are gag-city for me.

to each their own for sure...

i find most chilis are not as tasty because all
the other added stuff wimps out the chili flavor.
a good enchilada red sauce is divine. huevos
rancheros would be sad without a good red chili
sauce and pretty much the same for a good wet
burrito.


songbird

[dsi1]

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate this
evening?
Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

We went to a Chinese restaurant for dim sum. That meal actually made me happy. We've been trying to eat at that place several times but have failed. This day, we made it. It's a restaurant that one just has to take their friends and relatives to.

https://photos.app.goo.gl/JmcHfHr6sHGzLBvk9
https://photos.app.goo.gl/vNjQ7YNEX299AQdv9
https://photos.app.goo.gl/LvT1ch227m4YvfB99
https://photos.app.goo.gl/LZBj2QGYY98rjtBG7
https://photos.app.goo.gl/cD44ZD5Yz6KMKRBr9

[cshenk]

On Thursday, November 2, 2023 at 10:36:06 AM UTC-10,

Post by i***@webtv.net
Yes, it's a bit early, but what's going to be on your dinner plate
this evening?
Here, it will be chili with beans. It's on the stove as I write and
barely, just barely simmering. I used two cans of 'chili ready
tomatoes,' my first time using them, and they had a mild chili
flavor which I think will enhance the finished dish. Two cans of
'chili ready beans' also joined the party, and they, too, had a
mild chili flavor. I have used this type of beans in the past and I
liked the results.

We went to a Chinese restaurant for dim sum. That meal actually made
me happy. We've been trying to eat at that place several times but
have failed. This day, we made it. It's a restaurant that one just
has to take their friends and relatives to.
https://photos.app.goo.gl/JmcHfHr6sHGzLBvk9
https://photos.app.goo.gl/vNjQ7YNEX299AQdv9
https://photos.app.goo.gl/LvT1ch227m4YvfB99
https://photos.app.goo.gl/LZBj2QGYY98rjtBG7
https://photos.app.goo.gl/cD44ZD5Yz6KMKRBr9

Nice Gai Lan in the 4th picture.