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Post by Village Idiot on Sept 13, 2020 14:28:47 GMT -5
Evan, I'm making something today that calls for 1 clove of garlic, 2 tablespoons chili powder, 1 teaspoon dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried cumin, and 1 teaspoon Cajun seasoning. I always wondered what the heck all of those spices are for.
Now that the shock is over, reading the reviews on the Cajun chili I'll be making, which got great reviews, one came up with zero stars:
I acquiesced to the woman's thought, and went with kidney beans instead. My question: Is this lady right?
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Post by t-bob on Sept 13, 2020 14:34:50 GMT -5
Evan, I'm making something today that calls for 1 clove of garlic, 2 tablespoons chili powder, 1 teaspoon dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried cumin, and 1 teaspoon Cajun seasoning. I always wondered what the heck all of those spices are for. Now that the shock is over, reading the reviews on the Cajun chili I'll be making, which got great reviews, one came up with zero stars: I acquiesced to the woman's thought, and went with kidney beans instead. My question: Is this lady right?
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Post by theevan on Sept 13, 2020 16:16:03 GMT -5
Evan, I'm making something today that calls for 1 clove of garlic, 2 tablespoons chili powder, 1 teaspoon dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried cumin, and 1 teaspoon Cajun seasoning. I always wondered what the heck all of those spices are for. Now that the shock is over, reading the reviews on the Cajun chili I'll be making, which got great reviews, one came up with zero stars: I acquiesced to the woman's thought, and went with kidney beans instead. My question: Is this lady right? I suppose so. In Texas you'll get drawn and quartered for suggesting any kind of bean in chili. The only bean I've seen in chili is what we call red beans here. Yeah, kidney beans. OTOH, I think chili,like gumbo or any other of a number of country dishes, is meant for whatever you might have on hand. I don't know why folks get so exercised. |
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Post by robjh22 on Sept 13, 2020 16:23:08 GMT -5
Evan, I'm making something today that calls for 1 clove of garlic, 2 tablespoons chili powder, 1 teaspoon dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried cumin, and 1 teaspoon Cajun seasoning. I always wondered what the heck all of those spices are for. Now that the shock is over, reading the reviews on the Cajun chili I'll be making, which got great reviews, one came up with zero stars: I acquiesced to the woman's thought, and went with kidney beans instead. My question: Is this lady right? I suppose so. In Texas you'll get drawn and quartered for suggesting any kind of bean in chili. The only bean I've seen in chili is what we call red beans here. Yeah, kidney beans. OTOH, I think chili,like gumbo or any other of a number of country dishes, is meant for whatever you might have on hand. I don't know why folks get so exercised. Growing up in Louisiana we occasionally had pinto beans cooked with a hambone and chili powder, served over rice, but for some reason I never saw a bowl of chili with anything but red kidney beans. I think pinto or white beans would not be visually appealing in chili. Unless it were turkey chili, I guess. Which is a crime in its own right. |
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Post by robjh22 on Sept 13, 2020 16:32:03 GMT -5
Error. I was going to say that Louisiana red beans and rice are made with red, not kidney beans, but Camellia calls their red beans "kidney beans", and they know more about beans than I do. And those are the beans most Louisiana kitchens use for red beans and rice. images.app.goo.gl/8NBZxFYxjAftXUqk7But I bought some very dark red kidney beans in bulk and they just don't yield the creamy texture that one gets from Camellia brand "kidney" beans. There is an awful lot of different kinds of beans. |
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Post by millring on Sept 13, 2020 16:50:39 GMT -5
Dar makes the best red beans and rice I've ever had, but I'd never serve them to Evan. Just like I'd never play "Moonlight In Vermont" for John Pizzarelli.
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Post by robjh22 on Sept 13, 2020 16:59:21 GMT -5
I'm seeing now from the bean council (really) that there are dark red and light red kidney beans, the former which do not work for me. Camellia brand red beans look like what the bean council calls light red kidney beans.
And another thing the bean council says is that --
"Enough with the bean council."
Okay. Sheesh.
Is there meat in your wife's red beans? What kind?
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Post by coachdoc on Sept 13, 2020 17:03:46 GMT -5
this surprised the heck out of me. One vacation many moons ago, on our way to St. John, we had a medium layover in Puerto Rico. We were hungry and started hunting for food. One worker pointed us to a small business in the basement of the airport. We got the recommended rice and beans. It was fabulous. The cook told us the secret ingredient was celery. I've been trying for decades to reproduce thate dish... without success.
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Post by TKennedy on Sept 13, 2020 17:10:05 GMT -5
Speaking of secret ingredients, when I was in med school we used to go to a Mexican restaurant on south 13th in Omaha called Howard’s Charro Cafe. My wife was crazy about his salad dressing and bugged Howard incessantly about the recipe.
His answer was always “it’s an old family secret and we have pledged never to divulge it.”
One day one of his kids was working the place and she figured she could wring it out of him.
When asked he said “Oh it’s just Wishbone”
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Post by coachdoc on Sept 13, 2020 17:14:13 GMT -5
Had a similar experience in Boulder in the 60's. I was an inexperienced Mexican food fan, and loved the juevos at Boccarini's. I kept bugging the owner for his recipe for the sauce, and after a few months he said... Just Cheeze Whiz and salsa. Yeah, not what I was expecting, but boy was it good.
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Post by millring on Sept 13, 2020 17:15:34 GMT -5
Speaking of secret ingredients, when I was in med school we used to go to a Mexican restaurant on south 13th in Omaha called Howard’s Charro Cafe. My wife was crazy about his salad dressing and bugged Howard incessantly about the recipe. His answer was always “it’s an old family secret and we have pledged never to divulge it.” One day one of his kids was working the place and she figured she could wring it out of him. When asked he said “Oh it’s just Wishbone” It does, however, remind me of the Casa D'Angelos in Fort Wayne -- long famous for their salad dressing. The secret ingredient was anchovy. Folks may hate 'em on pizza (I don't), but it is dandy in salad dressing. |
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Post by millring on Sept 13, 2020 17:16:37 GMT -5
Had a similar experience in Boulder in the 60's. I was an inexperienced Mexican food fan, and loved the juevos at Boccarini's. I kept bugging the owner for his recipe for the sauce, and after a few months he said... Just Cheeze Whiz and salsa. Yeah, not what I was expecting, but boy was it good. It isn't like Kraft failed to do product testing for popularity before committing to produce a trillion gallons of the stuff. |
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Post by theevan on Sept 13, 2020 17:22:06 GMT -5
this surprised the heck out of me. One vacation many moons ago, on our way to St. John, we had a medium layover in Puerto Rico. We were hungry and started hunting for food. One worker pointed us to a small business in the basement of the airport. We got the recommended rice and beans. It was fabulous. The cook told us the secret ingredient was celery. I've been trying for decades to reproduce thate dish... without success. My take on red beans & rice: Soak 1 pkg Camelia red beans overnight Saute a qt. tub of Guidry's seasoning vegetables. (Onions, bell peppers, garlic, celery, parsley) in butter. Add 7 cups water, red beans,2 smoked ham hocks, bay leaf, thyme, salt,pepper, Tony's cajun seasoning , a dozen shakes of Tabasco. Simmer for hours. Mash some of the beans against the side of the pot. Remove hocks,pick meat and return to pot. Simmer hours more. Serve over medium (not long)grain rice. Like Wendy's daddy grew. |
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Post by coachdoc on Sept 13, 2020 17:24:51 GMT -5
Nice. Is Guidry's something sold intact, or is it something ya put together on the fly, like the trinity?
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Post by John B on Sept 13, 2020 17:38:13 GMT -5
"Remove hocks, pick meat and return to pot."
Are you returning the hocks or the meat to the pot?
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Post by jdd2 on Sept 13, 2020 17:40:28 GMT -5
I wonder what size an animal would be if it had kidney bean sized kidneys.
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Post by Village Idiot on Sept 13, 2020 17:58:25 GMT -5
No matter what kind of beans, the recipe had me puree them, which I found interesting. Is that a common thing among you chili aficionados?
The chili was good, but not to die for. I'm not keeping the recipe. I'm wondering if I should have eliminated all of those spices and just stuck with ketchup.
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Post by jdd2 on Sept 13, 2020 18:39:57 GMT -5
Maybe you should've added some chocolate. Or coffee.
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Post by robjh22 on Sept 13, 2020 19:35:10 GMT -5
Had a similar experience in Boulder in the 60's. I was an inexperienced Mexican food fan, and loved the juevos at Boccarini's. I kept bugging the owner for his recipe for the sauce, and after a few months he said... Just Cheeze Whiz and salsa. Yeah, not what I was expecting, but boy was it good. It isn't like Kraft failed to do product testing for popularity before committing to produce a trillion gallons of the stuff. I don't think they tested it down south. When we in Louisiana would watch the Kraft Mystery Theatre on TV, in the 50's, these commercial breaks would come on showing a cook blending things like that cheese stuff with mayonnaise and cream cheese and and tuna, and I remember asking my mother "Who eats that kinda stuff?" She whispered back, to avoid giving offense to whomever might have been listening form a thousand miles away, "That's what yankee people eat." I'm sure that was an oversimplification. Southerners of her generation were prejudiced, I guess, against anybody who wasn't southern. But I do hear my friends who grew up in the north talking about some pretty god awful sounding stuff they ate growing up. We had these neighbors who had just moved down from Wisconsin. As 50% cajuns, we had rice about 3 or 4 times a week, and when I mentioned, this, the man from Wisconsin said, "Rice again?" and then he wondered aloud whether we were Chinese. I don't think he was kidding. Maybe he was. |
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Post by Cornflake on Sept 13, 2020 20:01:05 GMT -5
"No matter what kind of beans, the recipe had me puree them, which I found interesting. Is that a common thing among you chili aficionados?"
No. Chili aficianados don't put beans in the chili. On the side, yes.
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