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.
(c) 2007 through 2024, inclusive. All rights reserved.
Ego vadum perussi vestri prandium
"I saw to what extent the people among whom I lived could be trusted as good neighbors and friends; that their friendship was for summer weather only; that they did not greatly propose to do right; that they were a distinct race from me by their prejudices and superstitions."
Henry David Thoreau
Blogs: A link here does not constitute an endorsement! Many people have gone nuts in recent years.
7 comments:
Hmmm looks good. Reminds me of the Chili my Scout troop used to serve for Chili Dinner fund raisers at the Eagles Club.
Chili night at the Eagles . . . man, I had forgotten all about that. :-)
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.
You measure snow depth in pascals?
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.
Had to chuckle at the ruler...those kPa's sure looked like centimeters to me. :D
The chili looks outstanding. I could have used a bowl of it this morning after clearing snow from the satellite dishes.
Post a Comment