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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:

      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

      last edited by 1 Reply Last reply Reply Quote 0
      • 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…

        last edited by 1 Reply Last reply Reply Quote 0
        • 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.

                  last edited by 1 Reply Last reply Reply Quote 0
                  • 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

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

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

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • mclaincauseyM
                                    mclaincausey
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                                    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
                                      Joined:

                                      that looks perfect, @jtbel1988 ! Beef ribs are next on my smoke list.

                                      Think it, be it.

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

                                            G and I made black nuts earlier this year… they are ready now. Very nice with some Roquefort cheese

                                            God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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