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Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • S
    Seul
    Joined: 24 Nov 2009

    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 2 Nov 2021, 12:13 1 Reply Last reply Reply Quote 0
    • G
      Giles
      IHUK Crew
      Joined: 22 Sept 2009

      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

      last edited by 2 Nov 2021, 12:27 1 Reply Last reply Reply Quote 0
      • S
        Seul
        Joined: 24 Nov 2009

        Thick you did, yeah! Thanks!

        last edited by 2 Nov 2021, 14:09 1 Reply Last reply Reply Quote 0
        • M
          mclaincausey
          見習いボス
          Joined: 12 Apr 2013

          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 4 Nov 2021, 17:34 1 Reply Last reply Reply Quote 0
          • G
            Giles
            IHUK Crew
            Joined: 22 Sept 2009

            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

            last edited by 4 Nov 2021, 17:38 1 Reply Last reply Reply Quote 0
            • J
              JDelage
              啓蒙家
              Joined: 13 Jan 2012

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

              last edited by 4 Nov 2021, 20:42 1 Reply Last reply Reply Quote 0
              • F
                Fadez
                啓蒙家
                Joined: 9 Nov 2011

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

                last edited by 5 Nov 2021, 12:56 1 Reply Last reply Reply Quote 0
                • J
                  jordanscollected
                  啓蒙家
                  Joined: 13 Nov 2018

                  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 19 Nov 2021, 15:33 1 Reply Last reply Reply Quote 0
                  • M
                    mclaincausey
                    見習いボス
                    Joined: 12 Apr 2013

                    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 19 Nov 2021, 19:58 1 Reply Last reply Reply Quote 0
                    • S
                      Soleamp
                      Raw and Unwashed
                      Joined: 30 Aug 2020

                      @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.

                      last edited by 19 Nov 2021, 23:38 1 Reply Last reply Reply Quote 0
                      • M
                        mclaincausey
                        見習いボス
                        Joined: 12 Apr 2013

                        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 22 Nov 2021, 16:34 1 Reply Last reply Reply Quote 0
                        • S
                          Soleamp
                          Raw and Unwashed
                          Joined: 30 Aug 2020

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

                          last edited by 23 Nov 2021, 01:39 1 Reply Last reply Reply Quote 0
                          • J
                            jtbel1988
                            Raw and Unwashed
                            Joined: 30 Mar 2021

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

                            Turned out amazing.

                            last edited by 23 Nov 2021, 02:56 1 Reply Last reply Reply Quote 0
                            • J
                              Jett129
                              見習いボス
                              Joined: 17 Aug 2011

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

                              last edited by 23 Nov 2021, 03:53 1 Reply Last reply Reply Quote 0
                              • M
                                mclaincausey
                                見習いボス
                                Joined: 12 Apr 2013

                                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.

                                last edited by 23 Nov 2021, 17:09 1 Reply Last reply Reply Quote 0
                                • M
                                  mclaincausey
                                  見習いボス
                                  Joined: 12 Apr 2013

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

                                  Think it, be it.

                                  last edited by 23 Nov 2021, 17:16 1 Reply Last reply Reply Quote 0
                                  • NikN
                                    Nik
                                    Raw and Unwashed
                                    Joined: 12 Nov 2020

                                    From a uk thanksgiving


                                    last edited by 29 Nov 2021, 08:42 1 Reply Last reply Reply Quote 0
                                    • G
                                      Giles
                                      IHUK Crew
                                      Joined: 22 Sept 2009

                                      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

                                      last edited by 29 Nov 2021, 08:45 1 Reply Last reply Reply Quote 0
                                      • ChapC
                                        Chap
                                        見習いボス
                                        Joined: 24 May 2016

                                        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

                                        last edited by 30 Nov 2021, 20:00 1 Reply Last reply Reply Quote 0
                                        • T
                                          twin
                                          見習いボス
                                          Joined: 12 May 2012

                                          Cooked some of this today

                                          Very good eats.

                                          last edited by 2 Dec 2021, 03:01 1 Reply Last reply Reply Quote 0
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