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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

    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
                              • N
                                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
                                      • G
                                        Giles
                                        IHUK Crew
                                        Joined: 22 Sept 2009

                                        Black Bream I caught earlier in the year….

                                        Filleted and having the firming-up-the-flesh treatment….

                                        "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 8 Dec 2021, 16:00 1 Reply Last reply Reply Quote 0
                                        • J
                                          JDelage
                                          啓蒙家
                                          Joined: 13 Jan 2012

                                          @mclaincausey:

                                          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

                                          Thank you for posting that. I made it last Sunday; it was delicious.

                                          last edited by 8 Dec 2021, 16:07 1 Reply Last reply Reply Quote 0
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