Looks wonderful. One really must anticipate for chili - so that it may sit for a while. Sitting not only enhances the meld of flavors but allows the grease rise/solidify/be scraped off if one is so inclined. I am usually in what is called a pilot-induced-oscillation with chili. I keep a few pint jars of it in the downstairs freezer for that reason.
Robert: no, I measure how observant blog readers are using pascals. And I figure anyone who recognizes the units marked on the scale is sufficiently enough aware to know what the actual units are.
Cop Car, I really like the "Pilot-Induced Oscillation" theory of chili production and consumption! I drain the browned meat very thoroughly, and this time the beef was quite lean. I froze two batches for later and there was nearly no grease on top. It was pretty good on a twenty-minute simmer. I heated up one of the frozen leftover bags of chili last night, with sautéed carrots, celery and mushrooms, and it was indeed better.
Comment moderation is enabled. Your comment will not be visible until approved. Arguing or use of insulting or derogatory language will result in your comment going unpublished: no name-calling. Comments I deem excessively partisan will not be published.
Hmmm looks good. Reminds me of the Chili my Scout troop used to serve for Chili Dinner fund raisers at the Eagles Club.
ReplyDeleteChili night at the Eagles . . . man, I had forgotten all about that. :-)
ReplyDeleteLooks wonderful. One really must anticipate for chili - so that it may sit for a while. Sitting not only enhances the meld of flavors but allows the grease rise/solidify/be scraped off if one is so inclined. I am usually in what is called a pilot-induced-oscillation with chili. I keep a few pint jars of it in the downstairs freezer for that reason.
ReplyDeleteYou measure snow depth in pascals?
ReplyDeleteRobert: no, I measure how observant blog readers are using pascals. And I figure anyone who recognizes the units marked on the scale is sufficiently enough aware to know what the actual units are.
ReplyDeleteCop Car, I really like the "Pilot-Induced Oscillation" theory of chili production and consumption! I drain the browned meat very thoroughly, and this time the beef was quite lean. I froze two batches for later and there was nearly no grease on top. It was pretty good on a twenty-minute simmer. I heated up one of the frozen leftover bags of chili last night, with sautéed carrots, celery and mushrooms, and it was indeed better.
ReplyDeleteHad to chuckle at the ruler...those kPa's sure looked like centimeters to me. :D
ReplyDeleteThe chili looks outstanding. I could have used a bowl of it this morning after clearing snow from the satellite dishes.