Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#46 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Worth, do you simmer covered or uncovered?
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#47 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Covered.
Worth |
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#48 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Got it. I made a batch using ground venison. Amazing flavor so far. I need to let it simmer for an hour or two, now.
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#49 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I have noticed something about cooking lean meat in the simmer.
It shrinks and gets tough then it gets bigger again and tender and if simmered too long it will start to dry out. |
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#50 |
Tomatovillian™
Join Date: Dec 2017
Location: Corinth, texas
Posts: 1,784
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I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.
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#51 |
Tomatovillian™
Join Date: Dec 2017
Location: Corinth, texas
Posts: 1,784
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Sorry, double post!
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#52 | |
Guest
Posts: n/a
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#53 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#54 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Cocoa powder or a dark bitter chocolate is a common ingredient in many cuisines of Mexican regions and south of there, too.
__________________
I'm not a complete idiot, some parts are missing. |
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#55 |
Guest
Posts: n/a
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I’ll remember this for the next batch of chili or beef stew. Maybe Super Bowl weekend.
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#56 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Don't go over board, take baby steps.
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#57 |
Guest
Posts: n/a
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