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What's For Dinner?

JustGeorge

JustGeorge

Imperfect
Staff member
Premium Member
SalixIncendium said:
Next time he makes a request, just toss him a can of this...

816HBaCZUiL.jpg
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It looks delicious, but I've never seen it around here.
 
JustGeorge

JustGeorge

Imperfect
Staff member
Premium Member
SalixIncendium said:
Really? Even my rinky-dink mom-and-pop has it. It's usually in the aisle by the other canned chili...Hormel and the like.
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Our area has become less vegetarian friendly through the years. The stores will pick a brand or two, and skyrocket the price. Right now, its the 'impossible' and 'beyond meat' brands that are being pushed. Morningstar is generally available, but they've changed through the years(not to my liking).
 
SalixIncendium

SalixIncendium

अहं ब्रह्मास्मि
Staff member
Premium Member
JustGeorge said:
Our area has become less vegetarian friendly through the years. The stores will pick a brand or two, and skyrocket the price. Right now, its the 'impossible' and 'beyond meat' brands that are being pushed. Morningstar is generally available, but they've changed through the years(not to my liking).
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I'm not a fan of Morningstar. Their stuff it too spongy for me. Gardein isn't much better. I don't do plant-based meat much anymore, but when I do, I prefer Impossible/Beyond.
 
JustGeorge

JustGeorge

Imperfect
Staff member
Premium Member
SalixIncendium said:
I'm not a fan of Morningstar. Their stuff it too spongy for me. Gardein isn't much better. I don't do plant-based meat much anymore, but when I do, I prefer Impossible/Beyond.
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I'm not terribly picky, but price matters, and 'extras' matter. I like stuff I can cook with, adding it to other things. I don't want it pre-seasoned, or breaded.

Impossible is good, but I find it makes me a little sick. Think its too fatty. The price is terrible. Beyond is decent, but its too expensive for me to buy for much other than special occasions.
 
SalixIncendium

SalixIncendium

अहं ब्रह्मास्मि
Staff member
Premium Member
There are very few vegetables I like. When I do eat vegetables, it's usually greens and tomatoes (technically a fruit, but nutritionally a vegetable).
 
Subduction Zone

Subduction Zone

Veteran Member
JustGeorge said:
Apparently, he wanted just beans, tomatoes and vegetarian meat replacement?

I've always put vegetables in the chili(depending on what we have in the fridge).
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If anything chili does not have beans. Who is this master chef that is telling you that you are doing it wrong?
 
Subduction Zone

Subduction Zone

Veteran Member
JustGeorge said:
I put in garlic, mushrooms(which needed to be used), and spinach(which was ready and available). Damn me.
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my basic chili:

I start a bag of dried kidney beans cooking in water after cleaning them. Sorry @Christine, my one recipe where kidney beans are the best. Ooh, shipwreck too. Oh, add some dried peppers. Guajillo peppers add flavor and not much heat.
When the beans are starting to get fairly soft. Then I start the sofrito:

Large onion, sorry, you need onion, diced, several cloves of garlic minced. celery and carrots. I know my sofrito is a mirepoix. Saute' them until soft.

Now in the same pan brown a pound of hamburger. If fatty hamburger drain well. Add to the pot and deglaze the pan and add liquid to pot. By now you have hopefully taken the stem out of the dried peppers and most of the seeds. In fact if you want to do it the easy way you can pull the peppers after about the first half hour with the beans. Take out the stem and seeds. And throw them in the blender with a little of the cooking liquid. Puree the heck out of them and add them back in. Or you can wait until they well cooked and try to scrape out the flesh and toss the skins. The skins never cook unless they are blenderized.

Start to season. I may give it a little salt but some seasonings have salt in them. Namely chili powder. Now our chili powder is not the same as European. Chili powder here is a mixture of powdered chili peppers, paprika, cumin, garlic powder, salt, and whatever scrapings fell to the floor of the factory. It is not very hot. European "chilli powder" (two l's . . . really? Chee Yee powder?) seems to be almost the same as cayenne pepper. It is going to take a good quarter cup of chili powder. If I used that much cayenne the house might burn down.

Anyway let it cook and blend in for a the very least a half an hour, but longer is better. Seve with rice, cornbread. Maybe some sour cream or cheese for the top. Not too much.
 
Subduction Zone

Subduction Zone

Veteran Member
JustGeorge said:
The only vegetable I don't like is onions.

I don't like mayo. I don't like ranch.

Being a vegetarian in the Midwest who doesn't like onions, mayo, and ranch has its troubles.
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My brother and his family are almost pure vegetarians. I am sure that they do cheese. I am not sure about eggs. But I cannot imagine her food without onions. If it is digestive issues than I am sure that they would never be in a salad for you.

And it is rather warm here today. Maybe a real Caesar salad with grilled salmon. That sounds like a winner.
 
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