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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • GilesG
      Giles
      IHUK Crew
      Joined:

      Yeah, pretty much thanks.

      Mainly for breakfast with banana, honey and nuts….

      Getting through it pretty fast, made another batch since.  The next batch will be 8 pts of milk and a small cooler.....

      "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

      last edited by 1 Reply Last reply Reply Quote 0
      • GilesG
        Giles
        IHUK Crew
        Joined:

        Got bored of making small batches…. Amped up the volume.....

        "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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        • SeulS
          Seul
          Joined:

          Great stuff, G!.. When you say the goal is for it be a bit of a Greek, you mean fat and high protein?.. Is that summat you can change/ concoct yourself with just the starter and the right type of milk?.. Or did you just mean you didn't want a runny yoghurt, but a firm, thicc one…

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          • GilesG
            Giles
            IHUK Crew
            Joined:

            Greek yoghurt is just a thickened normal yoghurt.  It is strained through muslin to remove the whey, this obviously makes it thicker.  On the other hand, Greek style yogurt is thickened with added thickeners.

            Answer your Q?

            "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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            • SeulS
              Seul
              Joined:

              Thick you did, yeah! Thanks!

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              • mclaincauseyM
                mclaincausey
                見習いボス
                Joined:

                Giles is doing that the right way. Most commercial “Greek” yogurts I’ve seen use pectin or other thickeners versus concentrating it down.

                This is an authentic Texas style chili con carne for the dropping temperatures. I tried a slightly different technique this time and liked it overall. My only quibble is I couldn’t find masa at the store and think that would have helped the gravy.

                Think it, be it.

                last edited by 1 Reply Last reply Reply Quote 0
                • GilesG
                  Giles
                  IHUK Crew
                  Joined:

                  Tummy rumbling….

                  "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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                  • JDelageJ
                    JDelage
                    啓蒙家
                    Joined:

                    You can use potato starch or corn starch to thicken the gravy. They're very neutral in flavor.

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                    • FadezF
                      Fadez
                      啓蒙家
                      Joined:

                      That warms me up just looking at it [mention]mclaincausey [/mention]

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                      • jordanscollectedJ
                        jordanscollected
                        啓蒙家
                        Joined:

                        missed the latest in this thread. Giles yoghurt is looking perfect, something I should be doing at home too. and it is getting to be chili season, that one looks great @mclaincausey. A little tomato paste would have done the trick, but the flavor of masa is magical in chili.

                        we made a quick pasta in the 14" All clad.

                        Fresh English peas, Italian Sausage, garlic and preserved lemon braised down in stock.

                        world tours:
                        888 Fat guy chocolate WT
                        Mad Red x2
                        Wabidashery

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                        • mclaincauseyM
                          mclaincausey
                          見習いボス
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                          Yeah @jordanscollected I may sound like one of those chili zealots about limiting ingredients where I can to beef, chili, and spices, but I do avoid tomato products in this recipe because for me I view chili con carne as a challenge to see how much flavor I can get out of the chiles, and I should be able to get the tang that overlaps with tomato products out of the peppers.

                          I eventually got my masa by adding a quality store-bought tamale  😃

                          Next up will be, in an unknown order, Pueblo chile pork stew and pork carne adobada, both in as close to a northern New Mexican style as I can muster.

                          Think it, be it.

                          last edited by 1 Reply Last reply Reply Quote 0
                          • SoleampS
                            Soleamp
                            Raw and Unwashed
                            Joined:

                            @mclaincausey Man, that looks amazing.  Can you send me the recipe?  I do all of the cooking in my house and I am tired of a lot of my cold weather rotation.

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                            • mclaincauseyM
                              mclaincausey
                              見習いボス
                              Joined:

                              Yeah @Soleamp it is based on https://www.seriouseats.com/pressure-cooker-chile-con-carne-texas-red-chili-recipe

                              I always tinker with recipes but didn't stray too far from it. I serve with cotija, sharp cheddar, cilantro, scallion, and sliced jalapeno or serrano.

                              Think it, be it.

                              last edited by 1 Reply Last reply Reply Quote 0
                              • SoleampS
                                Soleamp
                                Raw and Unwashed
                                Joined:

                                @mclaincausey Awesome, appreciate it. I’m always looking for new recipes and this looks great.

                                last edited by 1 Reply Last reply Reply Quote 0
                                • jtbel1988J
                                  jtbel1988
                                  Raw and Unwashed
                                  Joined:

                                  Smoked some beef ribs yesterday. 6 hours on the kamado joe.

                                  Turned out amazing.

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • J
                                    Jett129
                                    見習いボス
                                    Joined:

                                    Those look mouth wateringly (Probably not a word) good.

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                                    • mclaincauseyM
                                      mclaincausey
                                      見習いボス
                                      Joined:

                                      NP @Soleamp and this was my first try at the pressure cooker variant–the original that I have based past successes on is here: https://www.seriouseats.com/real-texas-chili-con-carne

                                      When I first dipped my toe into chili con carne I used this: http://www.recipecircus.com/recipes/Buny/MainDish-Chili/Roger_Foltz39s_Chili.html

                                      These days I try to resist packaged ingredients and MSG (e.g. chili powders unless I make them myself, Sazon Goya--and no, I am not eliminating MSG because I think it's a health hazard, I just will use a little fish sauce instead for umami), so I no longer use those kinds of recipes, but that one did win an award in 2004.

                                      Think it, be it.

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                                      • mclaincauseyM
                                        mclaincausey
                                        見習いボス
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                                        that looks perfect, @jtbel1988 ! Beef ribs are next on my smoke list.

                                        Think it, be it.

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                                        • NikN
                                          Nik
                                          Raw and Unwashed
                                          Joined:

                                          From a uk thanksgiving


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                                          • GilesG
                                            Giles
                                            IHUK Crew
                                            Joined:

                                            Wow…..

                                            "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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