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Chili con Carbon × Chili con Carbone
the dissident frogman | Fri, July 06, 2007 | Permalink | 2423 hits

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    • It is quite obvious that Anti-Americanism, anti-Semitism, Islamism, Nationalism, Racism, Collectivism(4) and Multiculturalism (non-exhaustive list) exist in complete contradiction with Reason.
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  5. Yeah, and don't get me started on journalists and the Wonderful World of Mainstream Media...
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  6. Nope, don't know what species is that either, but it does sound like a particularly vile creature, doesn't it?
  7. Tell me London, New-York, Sydney or Tokyo, but Paris is a dump.
  8. Frequently in some sort of wine sauce or with loads of tears-pulling spices. Grapes and pepper count as veggie stuff right?

AVERTISSEMENT : selon mon expérience, ce qui suit ne s'applique pas à 99% de mes lecteurs. Malheureusement, l'expérience prouve aussi qu'il faut que cela soit écrit pour le pourcentage restant.

La version courte, concernant ma politique pour les commentaires, se résume à une ligne tirée du second (médiocre) volet de Matrix:

"J'ai construit cet endroit. Ici, je fais les lois."

Élaborons un brin :

  1. Il existe une subtile différence entre "être familier" et "traiter familièrement". Cela signifie que les culs-sales qui s'imaginent débarquer ici et me tutoyer comme si nous avions gardé les piquets de grève ensemble verront leur contribution à la conversation éradiquée sans autre forme de procès. Quelle que soit la pertinence de ladite contribution. Même si vous n'êtes Vraiment Pas Content® avec ce que j'écris, cela ne vous dispense pas de surveiller vos manières : tant que je n'ai pas été présenté à votre chère Maman, nous nous vouvoierons. Vu ?
  2. Évitez le hors-sujet. Si vous avez une rancune à l'égard de l'impact des pets de vache sur le changement climatique et que cet article traite de la fessée de macaque(1), alors ce n'est pas l'endroit d'où lancer votre croisade (2).
    Je n'ai rien contre une conversation à bâtons rompus, mais si c'est hors-sujet ET stupide ou insultant, ça aura une durée de vie salement limitée.
  3. Considérez les deux affirmations suivantes...
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    • Il est évident qu' Anti-américanisme, anti-Sémitisme, Islamisme, Nationalisme, Racisme, Collectivisme(3) et Multiculturalisme (liste non-exhaustive) existent en complète contradiction avec la Raison.
    ... Et tâchez de devinez la dose totale de tolérance que vous pouvez attendre de moi si vous cédez à l'une de ces sirènes.
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  6. Ouais, et ne me lancez pas sur les journalistes et le Monde Merveilleux des Medias...
  7. Les soldats Américains et Britanniques (parmi lesquels j'inclue le Commonwealth) prennent place sur un piédestal particulier dans mon panthéon personnel. Manquez leur de respect ici, et vous souhaiterez rapidement vous trouver plutôt à la Mecque en période Hajj, tout nu avec seulement une pancarte autour du coup sur laquelle on puisse lire "Mahomet était un pédophile".
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  1. C'est déjà arrivé.
  2. C'est aussi valable pour le Livre d'Or.
  3. Ce qui inclue aussi ses variantes : Socialisme, National-Socialisme, Communisme, Fascisme, etc.
  4. Avec un gros 'Bang'
  5. Londres, New-York, Sydney ou Tokyo, d'accord. Mais Paris, c'est un bled de cul-terreux.
  6. Généralement avec une sauce au vin, ou alors des poignées d'épices à t'arracher la tripaille. Le raisin et les piments, ça compte comme trucs de végétarien, non ?

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  1. Nope, don't know what species is that either, but it does sound like a particularly vile creature, doesn't it?
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Comments | Commentaires

Mitch Townsend | 4 years, 7 months ago
Avatar for Mitch Townsend
United States
Website
In: Wakefield, Massachusetts, USA
07/06 2007
11:37 PM

I can live with the beans, but that corn has got to go.  We use leftover steak, pot roast, or pork chops in chili, just as you would for a stew, and throw the gravy into the mix.  Smoky grilled meat seems to work best.  You can even use chicken, turkey, or sausages (there were no cattle in the Aztec empire).  Try a Vietnamese, Thai, or Chinese grocer for dried chili peppers and just crush them yourself (the chili originated in central America, so your spices don’t need a passport).  The heat is in the internal membranes and the seeds, so don’t lose them.  You also need cumin (cominos) as a spice.  Coriander leaves (cilantro) are very good, too, and the plant is easy and quick to grow.   It will push weeds aside and grow in a vacant lot or in the cracks in a sidewalk.  Tomatillos (husk tomatoes) are difficult to find, but they are the essential base of the green chili sauce, just as tomatoes are to the red sauce.  Good chili uses several peppers, from the mild vegetable taste of the poblano (called ancho when dried and pulverized) to the downright nasty habanero.  My favorite is the jalapeño, which is so easy to adjust for heat that it might as well have a thermostat.  When fully ripened and smoked, it is called the chipotle and is the "secret" ingredient for many prize-winning chilis.

 
2hotel9 | 4 years, 7 months ago
Avatar for 2hotel9
United States
In: Western Pennsylvania
07/07 2007
09:31 AM

From the bottom pic I see you have access to Tobasco, so all is not lost. For breakfast this morning we had what I have come to call the Bin Laden Special. Thick sliced bacon, fried to just the right degree of crunchiness, sliced Portabella mushrooms, also fried to the precise point, not to much. Eggs and onions. MMMMMMM!!!!!!

 Wish I had seen this post earlier, I would have got a picture to share with the world.

One of my cousins who worked in the oilfields in Saudi and Iran in the ‘60s and ‘70s had the same trouble. He worked out recipes substituting  Pakistani and Indian spices, and goat/lamb meat. Not quite Tex/Mex, but it passed till he could get a resupply from home.

 
Valerie, Texas | 4 years, 7 months ago
Avatar for Valerie, Texas
United States
07/07 2007
07:40 PM

Hmm, chili…

If you have any of that bodacious looking chili left at breakfast time I recommend a Texas tradition: scrambled eggs topped with warm left-over chili.  Hmm-hmm.  Great way to start the day!

 

 

 
Iwo Gina | 4 years, 7 months ago
Avatar for Iwo Gina
United States
In: Maryland
07/07 2007
09:57 PM

It certaily looks delicious! Too bad we can’t have a "virtual taste". I hope you enjoy it, DF! Bon apetite!

 
2hotel9 | 4 years, 7 months ago
Avatar for 2hotel9
United States
In: Western Pennsylvania
07/07 2007
10:53 PM

My mom introduced us to chili or salsa omlets many years ago. She had a house full of boys to feed, and those are excellent! Layer of grated cheese, layer of salsa or chili, layer of cheese, then fold that bad boy!

I prefer salsa, a nice, chunky one. With lots of cheese. What ever kind you prefer. Swiss and Colby-Jack win the vote in our camp.

 
Ric Locke | 4 years, 7 months ago
Avatar for Ric Locke
United States
In: Texas, USA
07/08 2007
10:18 AM

You are suffering from a common malady: Google Localization. A quick trip down Search Engine Lane gives a couple of sources in the first few results: <a href="http://www.bulkfoods.com/spices.asp">Bulk Foods</a> will sell you fifty pounds of chili powder (or less if you like), and <a href="http://www.thespicehouse.com/spices/mild-medium-or-hot-chili-powder">The Spice House</a> offers it in various octane ratings, to suit your personal compression ratio.

But Mitch is correct: whatever the source, chili powder is a shortcut, not an ingredient. About.com’s <a href="http://southernfood.about.com/od/seasoningrecipes/r/bl30420j.htm">Southern Cuisine</a> page gives a decent starting point, <i>viz.</i>:

* 1 teaspoon paprika * 2 teaspoons ground cumin * 1 teaspoon cayenne pepper * 1 teaspoon oregano * 2 teaspoons garlic powder

None of that should be impossible to find in a French spice shop. Fresh, too. Use your imagination from there, especially as regards different types of peppers to add.

The real, original chili is a boring dish, the result of people trying to get something edible out of fresh-killed free-range beef (for which read: tough and flavored with foul-tasting resinous weeds the cows were eating.) Beef rolled in a little flour and browned, then stewed until it doesn’t require metal implements to chop bits off. That’s about it. Peppers are easily preserved by drying, so unlike other spices were at least available, and they will cut the taste of the ubiquitous bitterweed, which cows will eat with pleasure and which gives the meat a flavor that might remind you of an attempt to make ouzo and anisette, both gone horribly wrong, then mixed. Modern chili recipes result from the efforts of the late Frank X. Tolbert, reporter for the Dallas (Texas) Morning News, who encouraged elaboration because he liked hot stuff. Don’t worry about "authenticity". Anything truly authentic can only be choked down if you’re desperately hungry and need fuel.

Regards,

Ric

 
the dissident frogman | 4 years, 7 months ago
Avatar for the dissident frogman
Website
07/10 2007
06:14 PM
Comment 2121

Well, between Mitch and Ric, I’ve got the chili powder covered in plain - and even ‘clinical’ - terms. Thanks a lot guys, I’ll definitely try to produce my own powder. Sounds like fun, and calls for lots of live tests. Can’t wait.

One last thing, if you’re still around: I read that Lyndon Johnson had his own recipe, in which he liked to use venison. Anybody ever tried that?

I have quite a lot of wild boar ribs in the freezer, from the last hunting season, and that piece really is only good for stew. I use to prepare them with red wine and a spoon of flour, and that’s ok - although just a tad dull.

If it would accomodate the chili, now that would become interesting…

 
2hotel9 | 4 years, 7 months ago
Avatar for 2hotel9
United States
In: Western Pennsylvania
07/10 2007
08:09 PM

Here in PA we use venison in chilli all the time. Lots of cuts from a deer that are fit only for such as grinding for sausage and fine chopping for stews and chilli. I also like to mix venison with ground beef, 60% venison 30% lean ground beef  and 10% tallow. Makes excellent hamburger patties and meatloaf. Also good for hamburgerhelper style dishs in the skillet. Ground venison is also good in pasta sauces, brown it with onions and lightly season, then add it to your suace base. MM MM good!! and it is lean and healthy. So don’t let it dry out while cooking.

 

Thus endeth the lesson, bon apetite’, y’all.

 
Grimmy | 4 years, 7 months ago
Avatar for Grimmy
United States
In: Where I'm at.
07/11 2007
12:13 AM

Here’s the deal with chili. It’s the poor man’s stew of the southwest. It developed as a way to make any piece of meat, no matter what cut or quality or animal, edible.

Any meat that is fit for human consumption can go in a chili.

 
Jimbo | 4 years, 7 months ago
Avatar for Jimbo
United States
Website
07/12 2007
04:43 AM

Hey Frogman,

How big of a deal is it to get chili powder and some dried foodstuffs into France from America? I used to make a chili kit for one of my old girlfriends a few years back and mail her off the ingredients and directions - all she had to do was buy the meat on her end.

If you want to try a good pork chili, maybe this will help you out. I got this one from another girlfriend. She was born in Mexico and her mom taught her how to make this one and she gave it to me. I mellowed it out a bit as the way she used to make it would tear the flesh out of your mouth, until you got used to it.

3 tablespoons bacon fat 1 large yellow onion, diced 8 to 10 cloves of garlic, chopped or crushed 2 1/2 pounds lean pork, cut into 1/2 inch cubes 2 japaleno chilies, seeded and minced (or to taste) 2Anaheim chilies, seeded and minced 10tomatillos, washed well and minced 1 teaspoon Mexican oregano 1/2 teaspoon ground cumin 2 cups chicken stock, broth or bouillon 1/4 cup chopped freshcilantrosalt and fresh coarse ground black pepper to taste juice of 2 limes Heat the fat in a heavy iron skillet and sauté the pork until lightly browned on all sides. With what is left of the fat in the pan, cook your onion and crushed garlic until lightly browned. Put the chilis, tomatillos and spices in a food processor or blender and blend to almost a sauce texture. In a large stainless steel pot, add the contents of the blender/food processor and the rest of your ingredients (except for the cillantro and lime juice) and bring to a boil, reduce heat to a simmer, cover and cook until the pork is very tender. Remove lid and if there is too much liquid, reduce heat until the sauce is thick. About an hour. Add the cilantro, lime juice just before serving and season to taste with salt and pepper.

 
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Post title: Chili con Carbon
Titre du post : Chili con Carbone

Date: 06th July, 2007