Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Padmore mega chilli con carne…..

[Giles]

I love yoghurt, but have never tried making it before.  Time to change that…..

2pts whole fat milk heated to 180F

Starter (this time I am using some live shop-bought yoghurt, in future I will be able to use some of what I made in the previous batch) is put in thermos

Milk cooled to 115F - yeah, I know this is in C and not down to temp yet

A little bit of milk is mixed with the starter and then the rest of the milk is incorporated.  Lid on, wait…..

[Giles]

4.5 hours later, nice and thick….

It's going in the fridge now.  Tomorrow, I will strain it and try and get it nice and creamy and super thick.  Greek yoghurt is my goal…..

[Giles]

Straining…..

[Giles]

And complete.

Next batch starter is on the right.

[mclaincausey]

Looks thick! You get it where you wanted in @Giles ? How will it be consumed?

[Giles]

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.....

[Giles]

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

[Seul]

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…

[Giles]

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?

[Seul]

Thick you did, yeah! Thanks!

[mclaincausey]

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.

[Giles]

Tummy rumbling….

[JDelage]

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

[Fadez]

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

[jordanscollected]

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.

[mclaincausey]

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.

[Soleamp]

@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.

[mclaincausey]

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.

[Soleamp]

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