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Nice. Bookmarking this one.
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Add a dash of Worcestershire sauce and just a pinch of liquorice powder to that. And be really careful with that liquorice powder.
Wrong is evil and must be defeated. - Jeff Ello
Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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I hadn't heard this before, so I have to ask: what does liquorice powder do in a chili recipe?
TIA,
RJ
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Hard to explain taste, but it adds a different bite.
just be careful to not add to much, then you destroy the chili.
Wrong is evil and must be defeated. - Jeff Ello
Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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OriginalGriff wrote: I like it with fresh crusty bread and loads of butter.
I was getting ready to say... what about the oil!?
Why not put that in the pot itself, or use ground chuck (instead of lean beef)?
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Dry frying the beef releases the fat to fry the onions in, and that's all you need.
The butter's just there to stop the bread being too dry and as a little flavour as the chilli itself is quite "dry".
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I don't use recipes, or write them down. Sorry about that, Chief.
Will Rogers never met me.
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Roger Wright wrote: I don't use recipes,
I go this route, quite frequently myself. I know what the basics are, and using my imagination at the time, usually pay off with a good bowl or two...or three.
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put stuff in pot. add more stuff until it tastes right.
but i usually use stew beef, and i usually add a few dried chiles, and i usually add a tiny pinch of cinnamon and a bit of dark chocolate (not enough so you can spot them, but they make a nice background for the heat)
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Chris Losinger wrote: bit of dark chocolate
I see this a lot, now. I will have to try this.
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- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
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Eddy Vluggen wrote: Diced meat (often pork)
Minced meat (often pork)
My dad used to make his chili and green chile stew with a good pork.
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Eddy Vluggen wrote: Union, garlic Isn't it a bit passe to imply that the unions stink?
I wanna be a eunuchs developer! Pass me a bread knife!
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Slacker007 wrote: comfort food If you make it right, "comfort" isn't really the appropriate word.
I wanna be a eunuchs developer! Pass me a bread knife!
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Look up Original Sin Chili. There are minor variations on the theme. It's a great no-bean chili my family has been eating for decades. (especially good with toast and peanut butter, another tradition)
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Besides the usual ingredients (beans, hamburger meat, spices, onions, etc.), we like to add the following toppings: grated cheddar cheese, sour cream, onions (yes, double onions: cooked and raw), AND...wait for it: SPANISH PEANUTS!
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I use all the ingredients you have mentioned at some point, but I have not tried the peanuts...spanish peanuts!! Very interesting.
I have tried Spanish olives, which imparts a unique flavor as well.
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If you have no Spanish Peanuts, Virginia Peanuts will do in a pinch (but use more than a pinch).
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I had to double-check the URL and make sure my browser somehow hadn't loaded some Martha Stewart recipe-trading site.
Nah, kidding. Good stuff, all around. Except that now I'm craving chili. Good going.
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Here is a great one from Bob Pease who was an analog engineering legend, and wrote columns exclusively for Electronic Design magazine until his death in 2011. Bob obtained a BSEE from MIT in 1961 and was a staff scientist at National Semiconductor Corp., Santa Clara, CA, for many years. He had a sense of humour and knew a bit about chilli too. This recipe was seriously published in an electronic design magazine a few years ago.
What's all this recipe engineering stuff, anyhow?
http://electronicdesign.com/archive/whats-all-recipe-engineering-stuff-anyhow
Robert A. Pease / Engineer
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Nice!
"the debugger doesn't tell me anything because this code compiles just fine" - random QA comment
"Facebook is where you tell lies to your friends. Twitter is where you tell the truth to strangers." - chriselst
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jeron1 wrote: "the debugger doesn't tell me anything because this code compiles just fine" - random QA comment
Reminds me of a CS major here at Ivy Tech who placed his code in alphabetical order, and complained when it wouldn't work.
True story. I was in the same class. The entire class (incl. the professor) was unable to speak. The first sound (from a classmate) was 'Ummmmmmmm....'.
I still don't know what happened to the guy, as I haven't seen him for a while.
What do you get when you cross a joke with a rhetorical question?
---
The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism.
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