Author
Topic: CFB 51 Cookbook, equipment discussion, techniques
(Read 293926 times)

Cincydawg · « **Reply #1624 on:** March 03, 2025, 01:04:07 PM »

Quote from: utee94 on February 28, 2025, 12:51:55 PM

Right. It's not chili, it's just Mediterranean spaghetti sauce, over noodles, with various available toppings. Calling it "chili" served their purpose at the time, but it has since confused the issue.

No matter, I know exactly what it is and am in no danger of accidentally consuming it, when my true intent is to eat chili.

Cincydawg · « **Reply #1625 on:** March 03, 2025, 01:04:31 PM »

Cincydawg · « **Reply #1626 on:** March 03, 2025, 01:07:34 PM »

How Did Chili Originate?

I will tell how beef is prepared for a long journey. Take twenty-five pounds of beef and pounds of lard and of pepper, and procure the assistance of one or more Mexicans, and they will, by the process of cutting and pounding, so mix these articles that no fear need be apprehended of its preservation in all kinds of weather, and salt and pepper and lard become useless, as those ingredients are already a part of every meal you make on this mixture. A small pinch of this meat, thrown into a pan or kettle of boiling water with a little flour or corn-meal thickening, will satisfy the wants of six men at any time; and it is a dish much relished by all.
—George W. B. Evans, Mexican Gold Trail: The Journal of a Forty-Niner

In short, beef, fat, chile peppers, and seasoning were combined into blocks, dubbed "chili bricks," which were stored in saddlebags. Plunging part of a chili block into a pot of boiling water transformed it into a convenient, filling meal.

Others suggest that a group of women first concocted the dish: the lavanderas (washerwomen) who traveled through Texas with the Mexican Army in the 1830s and '40s, washing clothes and cooking for the soldiers. It's said their large washing pots doubled as cooking pots to stew venison or goat with chile peppers.

Cincydawg · « **Reply #1627 on:** March 04, 2025, 06:23:18 AM »

So, it seems to me that chili is a subset of "stew" (or vice versa?). My wife asked me to prepare some tonight, the variation I call chili.

I don't use beans at least.

Brutus Buckeye · « **Reply #1628 on:** March 04, 2025, 07:41:10 AM »

Quote from: Cincydawg on February 28, 2025, 11:05:56 AM

It's a very very regional dish, one of the most regional I know of.

There was a Columbus suburb by the name of Upper Arlington that had a regional dish called Johnny Marzetti. It wasn't popular or even available in Dublin, Grandview, Worthington, Hilliard or any other suburb, just Upper Arlington.

utee94 · « **Reply #1629 on:** March 04, 2025, 02:15:06 PM »

Chili mac casserole?

Quote from: Cincydawg on March 04, 2025, 06:23:18 AM

So, it seems to me that chili is a subset of "stew" (or vice versa?). My wife asked me to prepare some tonight, the variation I call chili.

I don't use beans at least.

Yeah I'd say chili is a type of stew.

Quote

A stew is a dish of solid ingredients like meat or vegetables that are cooked in liquid and served with the resulting gravy. Stews are usually thick and chunky, and are often served with a starchy component like rice or mashed potatoes.

betarhoalphadelta · « **Reply #1630 on:** March 04, 2025, 02:22:27 PM »

Made the below for dinner last night.

Quoting the recipe as this was something we had years ago at a friend's house and asked for the recipe back then, so I'm quoting it to highlight that this is NOT an original recipe...

Quote

So this is the recipe I started with:

https://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe-1937496

I changed a couple of things.
Didn't use blue cheese crumble.
I added smoked Gouda cheese (instead of 3 oz sharp cheddar I did 1.5 oz sharp cheddar and 1.5 oz smoked Gouda).
Instead of the bread crumbs I used panko crumbs that I fried with some minced garlic in olive oil (cook the garlic for about a minute first to get the oil nice and garlicy)
I used a thick cut hickory smoked bacon (they have it at sprouts). Cook it a little less than you normally would because it will cook a little more when you add it to the pasta.
I chopped some baby bella mushrooms and gave them a quick stir fry with some added spices for extra flavor (cannot remember which spices I used. I improvised as I usually do)
I think I used a little more milk to get it to the consistency I wanted because I like mine a little more on the creamy side.

Ours was the same as his, except that instead of Ina's bread crumbs or fried panko we just used some Italian bread crumbs, not fried.

Highly recommend...

847badgerfan · « **Reply #1631 on:** March 04, 2025, 03:49:41 PM »

@Drew4UTk should make these.

FearlessF · « **Reply #1632 on:** March 04, 2025, 04:12:13 PM »

FearlessF · « **Reply #1633 on:** March 04, 2025, 04:19:06 PM »

utee94 · « **Reply #1634 on:** March 10, 2025, 06:45:12 PM »

Looks about right to me except I won't smoke anything with mesquite, it's just too intense, unless it's been burned all the way down to coals and only the coals are near the meat.

But I will gladly direct-grill steaks over mesquite.

GopherRock · « **Reply #1635 on:** March 18, 2025, 02:46:36 PM »

Anyone have experience with enameled iron pans?

Mrs. GR and I recently bought LeCreuset enameled iron pans to replace nonstick cookware. We've noticed that food sticks to them far more than even our stainless steel pans. Is this normal, or are we missing something? Not enough grease/oil/butter?

betarhoalphadelta · « **Reply #1636 on:** March 18, 2025, 03:07:10 PM »

Quote from: GopherRock on March 18, 2025, 02:46:36 PM

Anyone have experience with enameled iron pans?

Mrs. GR and I recently bought LeCreuset enameled iron pans to replace nonstick cookware. We've noticed that food sticks to them far more than even our stainless steel pans. Is this normal, or are we missing something? Not enough grease/oil/butter?

Yes, enameled cast iron is NOT nonstick. Standard (non-coated) cast iron is fairly close to nonstick when properly seasoned, but with enameled you don't build up a seasoning layer. We use enameled dutch ovens and an enameled braiser quite often, but when I need a standard pan I just use the Lodge non-enameled cast iron pans. The main issue with non-enameled is if you're dealing with acidic ingredients like tomatoes that can eat away at the seasoning and get off flavors, particularly for something with longer contact times like a soup or sauce.

You definitely want to increase the grease/oil/butter. You may just want to keep using the stainless pans you have if you don't want to get cast iron and worry about keeping them seasoned. That said I'm in the market for a very large enameled cast iron fry pan both for the size, and because it won't need to be kept seasoned. I want this Staub pan, but it's been out of stock for basically the last several years...

I like ring mail scrubbers (like this) for cleaning either cast iron or enameled, or my carbon steel wok. It's less abrasive and can help knock off stuck bits without damaging the seasoning/enamel.

utee94 · « **Reply #1637 on:** April 08, 2025, 01:35:40 PM »

Saw this on Facebook, might try making it soon...

Boudin Chimichangas with Crawfish Cream Sauce

Boudin Chimichangas with Crawfish Cream Sauce
Indulge in a delectable fusion of Cajun and Mexican flavors with these crispy Boudin Chimichangas, topped with a rich Crawfish Cream Sauce.
INGREDIENTS:
For the Chimichangas:

1 pound boudin sausage, casings removed

6 soft taco-sized flour tortillas

6 sticks pepper jack cheese

6 teaspoons Creole seasoning

Oil or butter for frying

Chopped green onions for garnish
For the Crawfish Cream Sauce:

2 tablespoons olive oil

1 tablespoon all-purpose flour

1 tablespoon dried onion

2 cloves garlic, minced

1-2 teaspoons Cajun seasoning

12 ounces crawfish tails

1½ cups half-and-half or heavy cream

1 tablespoon Worcestershire sauce

1 tablespoon butter

Shredded cheddar cheese (optional, for added richness)
INSTRUCTIONS:
Preparing the Chimichangas:
In a skillet over medium heat, warm the flour tortillas until pliable.
Place 2-3 tablespoons of boudin in the center of each tortilla.
Lay a stick of pepper jack cheese over the boudin.
Sprinkle 1 teaspoon of Creole seasoning over the filling.
Fold the sides of the tortilla over the filling, then roll it up tightly to enclose.
Secure each chimichanga with a toothpick.
In a deep fryer or large skillet, heat oil or butter to 350°F (175°C).
Fry the chimichangas for about 4½ minutes, or until golden brown.
Remove from oil and drain on paper towels.
Preparing the Crawfish Cream Sauce:
In a saucepan over medium heat, heat olive oil.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in flour and dried onion; cook for another minute to form a roux.
Add crawfish tails and Cajun seasoning; cook for 2 minutes.
Pour in half-and-half and Worcestershire sauce; bring to a simmer.
Let the sauce simmer until it thickens, about 5 minutes.
Stir in butter until melted.
If desired, mix in shredded cheddar cheese until smooth.
Assembling the Dish:
Slice each chimichanga in half diagonally.
Arrange on a serving platter.
Spoon the crawfish cream sauce over the chimichanga halves.
Garnish with chopped green onions.
Time and Calories:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approximately 600 per serving

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.

Topic: CFB 51 Cookbook, equipment discussion, techniques

Cincydawg

Re: CFB 51 Cookbook, equipment discussion, techniques

Cincydawg

Re: CFB 51 Cookbook, equipment discussion, techniques

Cincydawg

Re: CFB 51 Cookbook, equipment discussion, techniques

Cincydawg

Re: CFB 51 Cookbook, equipment discussion, techniques

Brutus Buckeye

Re: CFB 51 Cookbook, equipment discussion, techniques

utee94

Re: CFB 51 Cookbook, equipment discussion, techniques

betarhoalphadelta

Re: CFB 51 Cookbook, equipment discussion, techniques

847badgerfan

Re: CFB 51 Cookbook, equipment discussion, techniques

FearlessF

Re: CFB 51 Cookbook, equipment discussion, techniques

FearlessF

Re: CFB 51 Cookbook, equipment discussion, techniques

utee94

Re: CFB 51 Cookbook, equipment discussion, techniques

GopherRock

Re: CFB 51 Cookbook, equipment discussion, techniques

betarhoalphadelta

Re: CFB 51 Cookbook, equipment discussion, techniques

utee94

Re: CFB 51 Cookbook, equipment discussion, techniques