or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Recipe Thread
New Posts  All Forums:Forum Nav:

Recipe Thread - Page 28

post #406 of 456
btw mgm there was an article in one of the papers i read recently about the use of flowers in culinary applications and how it goes back a few centuries. Might have been an AP report. Maybe fg can look it up for us on LexisNexus.
post #407 of 456
Flower power.
post #408 of 456
Recipe for crème de sardine? Use fresh or canned?
post #409 of 456
Application of rose petals and rose-water in Indian desserts immediately comes to mind.
post #410 of 456
I need a good chili (con carne? -- allrecipes.com has 4k recipes for chili and 20 for chili con carne?!) recipe. I have done it twice in the past, but I used ground beef and kidney beans which I think is not the classic way to do it. So if anyone has a great recipe, I'd very much appreciate it.
post #411 of 456
post #412 of 456
Thanks. I'll have a hard time finding chipotle peppers (esp. in adobo sauce) and decent salsa. Given that the recipe bases on these ingredients, the result may not be great with replacements. I just searched for award winning chili recipes and found this recipe:
Warning: Spoiler! (Click to show)
John's Chili

Ingredients:

3 lbs. Lean Tri-tip, ¼ inch cubes
10 oz. Swanson’s Chicken Broth
8 oz. Swanson’s Beef Broth
2 Tbsp Rancho De Chimayo Hot New Mexico Chile Powder
2 Chicken Bouillon Cubes
4 oz Hunts Tomato Sauce

3 Tbsp Medium Hot New Mexico Chile Powder
4 Tbsp Quality Chili Powder
1 Tbsp Garlic Powder
1-1/2 Tbsp Onion Powder
1 t. Sea Salt
2 oz Hunts Tomato Sauce
3 Tbsp Mild California Chile Powder
1/2 Tbsp Hot New Mexico Chile Powder
1 Tbsp Cumin
2 t. Corn Starch
1 t. Sea Salt


Instructions:


Rinse the blood off of the meat. Lightly brown tri-tip in small batches until grey in color and add to pot. Add next 5 ingredients, bring to a boil, cover and reduce to a light boil for 2 hours or until meat is very tender.

Add the next 6 ingredients and turn to a very low simmer for 30 minutes.

Add the next 5 ingredients and leave at a very low simmer for 30 minutes.

You may adjust to taste by adding small amounts of Cayenne or Red Tabasco, Cumin, Salt or Brown sugar. Add chicken broth as necessary to cover meat. Simmer until tender.

*For a smoother sauce, run powders through a spice grinder and soak them in a very small amount of chicken broth.

copyright ICS

Sounds simple enough. I'll just use bird’s eye chilis and unspecified ones, but whatever.
post #413 of 456
Quote:
Originally Posted by mgm9128 View Post

Recipe for crème de sardine? Use fresh or canned?

Quote:
Originally Posted by bullrams View Post

Application of rose petals and rose-water in Indian desserts immediately comes to mind.

Reading these two posts out of context made me LOL.
post #414 of 456
Quote:
Originally Posted by imatlas View Post

Reading these two posts out of context made me LOL.

LOL
post #415 of 456
Not a recipe, but something I read in Modernist Cuisine today that I thought was practical and useful. Anyway, I usually like to finish meat, poultry, or fish with a sprinkling of fleur de sel. The only problem is that, upon contact with warm food, the salt crystals dissolve. To prevent this, you simply toss the salt with a little fat, say olive oil, or grapeseed, depending on the application. This will coat and prevent the salt crystals from dissolving, so you get that pleasant crunch of raw salt when biting into whatever it is you've seasoned.
post #416 of 456
Friends,

I'd love someone to PM me with regards to a Gallo Pinto recipe.
I've tried, and tried, but can't make anything that tastes as good as CR/Panamanian Gallo Pinto!
post #417 of 456
I just bought a shit ton of fresh edamame. Not sure why. Anyway, what are some good things I can make with them?
post #418 of 456
You can make edamame. tongue.gif
(Have you bought young soybeans or literally edamame?)
post #419 of 456
Quote:
Originally Posted by b1os View Post

You can make edamame. tongue.gif
(Have you bought young soybeans or literally edamame?)

They are soybeans.
post #420 of 456
Well, then I would cook them in salted water (or add some spices). Not sure what else is done with them.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Recipe Thread