The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: Nabubrush on January 06, 2005, 07:55:38 pm
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Sautee in soup pot till tender:
1 cup finely chopped onions
2 cups fc celery
2 cups fc green pepper
4 cloves fc garlic
Add and bring to boil
2 1-lb cans chopped tomatoes, undrained
2 1-lb cans kidney beans, rinsed/drained
1 10-oz can Ro-tel diced tomatoes/green chilies
1 cup water
1 cup coarsely shredded carrots
2 large potatoes coarsely shredded
1 Tbs chili powder
1 Tbs parsley flakes
1-1/2 Tsp oregano
1-1/2 Tsp basil
1 Tsp cumin
1 Tsp allspice
Bay leaf
salt
Cover and simmer 1 hour. Toss bay leaves. Do the cheese/jalapeno/sour cream thing, as well as cornbread, depending on what types of things you are into. Work it.
We avoid the fattening stuff when possible, so we ate ours with lo-fat sour cream and lo-fat mozz cheese (which is the only cheese we use). It was tasty.
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I am sorry, I love Nabu, but I hate beans.
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I am sorry, I love Nabu, but I hate beans.
But, but... they're good for your heart!
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I am sorry, I love Nabu, but I hate beans.
Word. Beans suck. Kidney, black, pinto, jelly, green, soup, refried: all terrible. They're just little pellets of suck hidden in my burrito.
Garbanzo beans get a pass for being covert peas.
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In my heart, beenz (http://www.ecommercetimes.com/story/12892.html) will always be The Web's Currency (http://www.disobey.com/ghostsites/mef/beenz.shtml).
2 1-lb cans kidney beans = ten billion beenz
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I managed to develop a psychosomatic food aversion to beans of all sorts quite young; I blame Girl Scout camp, personally. Forced consumption ("you have to eat one bite of EVERYTHING") has a great way of producing hell of bad consequences and convincing your body that there is something toxic about kidney beans.
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that recipe is chock-full of food items that do not offend me, yet if i were to make it i would probably add "beef".
please note that i voted "for meat" in the poll, _not_ "against vegetarians".
ps i like beans ok thanks bye.
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To my mind, beans in chili are always optional. It's like a topping on pizza.
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To my mind, beans in chili are always optional. It's like a topping on pizza.
I'd like to agree with you, I really would. But I think society has, as a whole, said, "Cort, fuck you. Chili will always have beans thus you can never order it out. Except maybe, maybe, as part of a 'chili dog' but we're not promising anything. Also, we're now putting cilantro on everything. And banging your mom."
Society sucks.
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(S)ociety said, "Cort, fuck you . . . we're now . . . banging your mom."
Society sucks.
That's about the understatement of this young year.
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But I think society has, as a whole, said, "Cort, fuck you. Chili will always have beans thus you can never order it out.
I like beans, and always put them in my chili, but I know many competitive chili cookers who swear (http://www.bigbruce.com/chiliinfo.cfm?refid=5) that a soup with beans in it cannot be called Chili.
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I make better chili than ALL OF YOU. And I will give away the secret.
It's all about the chili powder. Go get some of this stuff (http://www.penderys.com/detail.aspx?ID=14691), and McCormick's will be revealed for the fuck*ng sawdust bullshit that it is.
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But I think society has, as a whole, said, "Cort, fuck you. Chili will always have beans thus you can never order it out.
I like beans, and always put them in my chili, but I know many competitive chili cookers who swear (http://www.bigbruce.com/chiliinfo.cfm?refid=5) that a soup with beans in it cannot be called Chili.
True, it is a regional thing to an extent much like barbeque. In the areas I've lived:
Chili: kidney beans, ground beef, and tomato-based broth +optional onions, chili powerder, &c
Barbeque: anything with BBQ sauce on it regardless of cooking method (some restaurants will add the word "pit" to indicate actual slow cooking)
Hot dogs: tube of meat product, onion, and ground beef-based sauce not dissimilar to chili but without beans +optional toppings like mustard, relish, &c
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I recently overcame my childhood aversion to beans, though I still only really like black beans. I made chili last weekend, which included both black beans and pork. I had always sort of thought that the inclusion of beans and tomatoes were the defining characteristic of chili, but it turns out that it's, well, chiles (duh) and very low quality meat.
Historically, chili was a way of making extremely non-choice cuts of meat palatable. Well, that's the gospel according to Alton, anyway. There's a fun story in IJHFTF where Alton creates a pot of chili in less than 3 hours with less than $8 in ingredients.
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There's a fun story in IJHFTF where Alton creates a pot of chili in less than 3 hours with less than $8 in ingredients.
I think I do that every time I cook chili. About $4 for a couple pounds of meat, $2 for a couple cans of tomatoes, $1 for a can of beans or two, A beer, an onion and spices make up the other dollar.
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I feel obliged to say that without beans, as well as their bretheren lentils and rice, I am not sure what I would have eaten this year.
It's pretty much impossible to be a vegetarian on a student budget and not eat like that... but I like it.
I may well attempt this meal.
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spices make up the other dollar.
in ancient times spices were so valuable they were used as currency.
or so i've heard...
AW, do you live near the new museum in KY with the historical museumness showing human beings coexisting with dinosaurs?
chili, in my head, is my dad's horrible concoction, which has kidney beans, overly large stewed tomatoes from a can, and is always on elbow macaroni.
i was amazed at the cincinati area notion of chili that has no beans and that is served on SPAGHETTI noodles.
steak and shake's chili seems to not have beans in it.
until this thread, i never really got the notion that chili would have chilis in it. my dad's horrible concoction just used some piss-poor chili powder that was on the sale rack from 80 years and thus tasted "dusty" as opposed to "spicey".
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I make better chili than ALL OF YOU. And I will give away the secret.
So now you're talking shit about my wife? I'LL CUT YOU!
Also, Ark is like a little wire that transmits electricity to the laughter portion of my brain sometimes.
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AW, do you live near the new museum in KY with the historical museumness showing human beings coexisting with dinosaurs?
Sssshhhwha? I'm gonna have to go Google that now.
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About 80 miles or so. It's up by Cincinnati.
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AW, do you live near the new museum in KY with the historical museumness showing human beings coexisting with dinosaurs?
Sssshhhwha? I'm gonna have to go Google that now.
http://www.answersingenesis.org/museum/walkthrough/
http://www.answersingenesis.org/museum/walkthrough/displaypic.asp?PhotoID=19
"T. rex—the real king of the beasts. That’s the terror that Adam’s sin unleashed! You’ll run into this monster lurking near Adam and Eve. How’s this possible? Find out soon!"
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If anyone does try this, I'd appreciate further comments. Also. if you try it and it makes you think of things that I might like, let me know.
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If it wasn't for pig statues everywhere I'd almost have a soft spot in my heart for the place.
There's something wrong with pig statues everywhere?
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Do you mean "something wrong with having pig statues everywhere" or "something wrong with every pig statue"?
Oh, you knew it was going to happen.
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I like Skyline Chili. Philosophically I am agin cinammon in chili, but hey the stuff tastes good. Maybe they just shouldn't call it chili.
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Do you mean "something wrong with having pig statues everywhere" or "something wrong with every pig statue"?
I love you Nabu, but even more than I hate beans do I hate being reminded of first year graduate school semantics and syntax classes and then wasting even more precious seconds of my life figuring out which category this distinction would fall under before I remember I DON'T GIVE A FLYING F***.
PIG STATUES ARE GOOD.
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PIG STATUES ARE GOOD.
I don't really see how they can be much worse than multicolored statues of donkeys, pandas, and elephants all over.
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PIG STATUES ARE GOOD.
I know the guy who made these:
http://www.bergbronze.com/gallery/philbert.htm
http://www.bergbronze.com/gallery/psupigs.htm
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Do you mean "something wrong with having pig statues everywhere" or "something wrong with every pig statue"?
I love you Nabu, but even more than I hate beans do I hate being reminded of first year graduate school semantics and syntax classes and then wasting even more precious seconds of my life figuring out which category this distinction would fall under before I remember I DON'T GIVE A FLYING F***.
PIG STATUES ARE GOOD.
I'll be honest, there are times when I feel like a bad person for having my brain sort things like this out and look at different sides of them. Pretty much every time I do. But I like things like this, and that's why I bring them up.
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I'm glad to see we have an informed and involved electorate. There's 250 of you people out there, some 40 of you with 100 posts or so. Vote, God Damn It!
We had it left over this evening - it was twice as good!
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Okay, so this is a chili with tomatoes and stuff but with potatoes instead of meat.
Before you said you were just eating a potato and carrot chili, and I was of the impression that other than spices those were the only two ingredients. My first thought: kinda dry for a chili, no?
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I was planning on taking a day trip to the Creationist museum sometime soon, and I freakin' love Skyline. Who wants to go, right now?
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If anyone does try this, I'd appreciate further comments. Also. if you try it and it makes you think of things that I might like, let me know.
We'll be making this this weekend, and will post our thoughts. I'll also post the recipe for the hell of good vegetarian chili my girlfriend made a few weeks ago when I get home. (If I remember to.)
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If anyone does try this, I'd appreciate further comments. Also. if you try it and it makes you think of things that I might like, let me know.
We'll be making this this weekend, and will post our thoughts. I'll also post the recipe for the hell of good vegetarian chili my girlfriend made a few weeks ago when I get home. (If I remember to.)
Would it help you remember if I posted about it here over and over, constantly berating you about it, until you wanted nothing to do with your kitchen as a consequence?
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OK, I made this this weekend.
I omitted the celery, to which I am mortally opposed, but the rest of it was nigh on lifechanging. A half recipe of it still equals lunches for most of the week. And damn fine lunches at that. Many thanks.
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OK, I made this this weekend.
I omitted the celery, to which I am mortally opposed, but the rest of it was nigh on lifechanging. A half recipe of it still equals lunches for most of the week. And damn fine lunches at that. Many thanks.
I'm no AB, but I've always heard that despite near-universal aversion to celery it can never be omitted from soups. Supposedly the reason the little celery bits are so bland it that they give their all to add some body to the broth. But the internet has been known to lie to me in the past.
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This is true, and in fact the only time I emply celery is when I'm making vegetable stock, in which it is an absolute requirement. However, in this (chili) situation, there is no occasion for the necessary celery removal.
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1) I too hate celery, but only in its limp cooked form
2) I have a vegan cookbook that warns me that preparing dried beans the wrong way can kill/poison me... is this true? I don't like canned beans they taste, can-y.
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OK, I made this this weekend.
I omitted the celery, to which I am mortally opposed, but the rest of it was nigh on lifechanging. A half recipe of it still equals lunches for most of the week. And damn fine lunches at that. Many thanks.
Now who's crazy, huh?
Bless you, andalucia. May I call you 'luci?
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2) I have a vegan cookbook that warns me that preparing dried beans the wrong way can kill/poison me... is this true?
My wife calls bullshit on this. They can be difficult to digest and cause gas (surprise). The better they are soaked and more thoroughly they are cooked, the less gas/discomfort they cause. Other than that, no biggie. She provided that information from the idiot's guide to legumes that she used to give out at WIC when she worked there. But she points out that she only uses canned beans because the other way is a pain in the ass and she's too lazy to deal with them the night before.
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1) I too hate celery, but only in its limp cooked form
2) I have a vegan cookbook that warns me that preparing dried beans the wrong way can kill/poison me... is this true? I don't like canned beans they taste, can-y.
I have never had a problem with dried beans of all kinds, and I have never heard they can kill you. Unless you are one who could die from a gas attack. I would suggest beano for you, or avoidance altogether. Was there a particularly deadly bean you were warned about or all beans?
Ricin, one of the worlds deadliest toxins, comes from castor beans but that's all I can think of. I don't think anyone normally eats castor beans.
I just soak dried beans of any kind overnight in water (3-4 parts water to beans) and the next day, in they go to whatever I'm making. Some folks but a little soda in with the beans but that's bad for the beans, as far as I know, and destroys the nutritive value because it raises the alkalinity of the water.
We will be getting the bone from the Christmas ham out soon and making our awesome ham and bean soup with great northern beans. Yummy.
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We will be getting the bone from the Christmas ham out soon and making our awesome ham and bean soup with great northern beans. Yummy.
I did this before Christmas because I had a hambone. Around here we use white beans or navy beans. Then I took the soup into work which made me a popular fellow.
My take on dried beans versus canned beans is that dried beans aren't really more work, they just require a little more forethought. Pouring them in a bowl and running water over them isn't a herculean labor. You just have to remember to do it the night before, which, given my absent-minded nature, admittedly isn't always easy.
I love beans.
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I'd never dealt with dried beans until this year. My SO and I made Hoppin' John from dried black-eyed peas, and it was well worth the effort. Now I've got a bag of black beans that are waiting to go into soup sometime soon.
We will be getting the bone...out soon
This took a while to parse.
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My take on dried beans versus canned beans is that dried beans aren't really more work, they just require a little more forethought. Pouring them in a bowl and running water over them isn't a herculean labor.
I bow to no one when it comes to laziness. I will admit that my wife just meant that a person has to actually do something the night before, but still, opening a can is easier than soaking dried beans.
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Poking the Internet until it tells me things turns up that while there is nothing specifically problematic about dried beans, raw beans can be toxic whether dried or fresh. Cooking destroys the toxins, and most canned beans are precooked to whatever degree, so those of us who don't get our beans fresh are most at risk from dried beans. Cook your dried beans before you eat them, says the Internet.
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Cook your dried beans before you eat them, says the Internet.
Ugh, for dental reasons if no other.
I forgot to say that carlos's friends pig statues are GOOD.
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Okay, I'll ask: how many people were eating dried beans without some sort of cooking occurring? Honestly?
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If anyone does try this, I'd appreciate further comments. Also. if you try it and it makes you think of things that I might like, let me know.
We'll be making this this weekend, and will post our thoughts. I'll also post the recipe for the hell of good vegetarian chili my girlfriend made a few weeks ago when I get home. (If I remember to.)
Paging Gimpson. Please go to the white courtesy phone.
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Okay, I'll ask: how many people were eating dried beans without some sort of cooking occurring? Honestly?
Hikers, apparently, have occasionally soaked them to soften them up but eaten them without cooking.
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Hey Gimpson, are you listening?
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Hey Gimpson, are you listening?
Indeed. As fun as it would be to stretch this out over a couple more weeks, We did some grocery shopping over the weekend and Crazy Awesome Veggie Chili is on the menu for tonight. I only wish I had ordered some of that Chili powder that Carlos recommended.
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Okay, I'll ask: how many people were eating dried beans without some sort of cooking occurring? Honestly?
Hikers, apparently, have occasionally soaked them to soften them up but eaten them without cooking.
That's crazy. CRAZY!
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Woohoo! A question about which I know something!
If you don't prepare beans properly, you can be in for some projectile-vomiting fun. Beans, unlike fruit (despite what the childhood rhyme implies), are not something the bean plant wants you to be eating. Fruit plants want you to go eating their tasty fruit, then pooing out their seeds in a mix of ready-made fertilizer. But legumes are storage devices for the plant, which is something they want to hang on to.
So, the plant throws all kinds of nasty enzymes in the beans, which will try to eat your stomach before your stomach eats them. So, ya gotta denature those enzymes (by cooking), or you'll be ailin'. And this is how cooking made man The King of All Beasts.
Or at least this is what my crazy old botany professor told me. YMMV.
/The more you know
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I was wondering if we were going to get a definitive answer on the poison bean theory. In addition to Mite's confirmation, I found this awesome page (http://www.ellenskitchen.com/recipebox/beanpeas.html) on cooking beans and peas. It discusses the poison issue, plus all kinds of good stuff on how to get your beans tender, how to properly pre-soak them, and how to deal with what they euphemistically call "bean burps and other explosions."
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As part of broadcast school I interviewed a chili champion.
As a rule many contests will not accept an entry that includes beans, Rice, lentils, spinach etc. Of course none of you are planning to enter your chili into contests so fuck the rules.
I must admit that my immediate reaction to a a chili sans meat was an upturned nose and the words "what do you mean no meat?" but I'm quite certain it is most delicious. I intend to try it for myself rather soon.
But yes tradition is that you cook chili for up to eight hours using of course chili peppers. It is meant to be a delicious means for serving not particularly high grade meat. But if you do use good meat your chili can get that much better. Chili making can become quite an art if you're willing to dedicate yourself to it. The United Sates is an ideal country for the aspiring chili champ because there seem to be contests all over every one of your states. Canadian who don't wish to travel to the States are out of luck.
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FOUR THUMBS UP! (The S.O. liked it too.)
I honestly preferred your veggie chili to the one we made a while back, but for comparison purposes, I'll post our recipe here, from this book (http://www.amazon.com/exec/obidos/tg/detail/-/1558322566/qid=1105618213/sr=8-1/ref=sr_8_xs_ap_i1_xgl14/002-6558656-4403214?v=glance&s=books&n=507846):
Chipotle-Kissed Red Bean and Sweet Potato Chili
1 Tbsp Olive Oil
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 large garlic clove, chopped
1 Tbsp chili powder, or more to taste
1 1/2 lbs. Sweet potatoes, peeled and cut into 1/2 inch chunks
1 14.5 oz. can crushed tomatoes
1 15.5 oz. can dark red kidney beans, drained and rinsed
1 1/2 cups water
Salt
1 Tbsp minced canned chipotle chiles in adobo sauce, or to taste
1. Heat the oil in a large skillet over medium head. Add the onion, bell pepper and garlic, cover, cook until softened, about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with the spices.
2. Transfer the mixture to a 4 to 6 quart slow cooker. Add the tomatoes, beans, and water, season with salt, cover adn cook on Low for 6 to 8 hours.
3. When ready to serve, stir the chipotles into the chili. Taste to adjust the seasonings.
So it's very close to yours, minus some spices and veggies that I think really improved yours, and with sweet potatoes instead of non-sweet potatoes. I did like the adobo chilis in this, and next time I make yours will probably chuck in some of those too. Also, the longer cooking time made the chunks of potatoes in this recipe just completely fall apart, and the chili ended up with more of a thick chili consistency than yours did. Still, I'd have to say I preferred yours.
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Rock! I will inquire about including them there Adobo chilies in the next batch. I'm glad you and yours enjoyed it, Gimpson.
I should have pointed out that my wife's recipe came from here. (http://www.amazon.com/exec/obidos/tg/detail/-/1559581107/qid=1105647919/sr=1-1/ref=sr_1_1/002-7158255-9072823?v=glance&s=books)
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It takes forever to get anything done at my place. My girlfriend and I finally made this last night (after a prep time of approximately forfuck*ngever; her Ultimate Chopper blade broke like months ago and those charlatans are still incubating their thumbs on getting us a replacement), and it was a big hit. I was surprised by how fuck*ng hearty it was; I'm used to - in chili, anyway - seeing the vegetables as supporting players for meat, the real belly-filler, but a big bowl of this really satisfied. Happily anticipating leftovers.
We made it more firey than the recipe called for (a little extra chili powder, Ro-Tel's "extra hot" variety of its fine product) and she actually thought that it needed quite a bit of salt. Go figure. Also, there's been talk in this thread of omitting various ingredients due to personal taste - I'd only really recommend that with the beans, as everything else really ends up in a mash from which no particular offense can be drawn. However, I cannot imagine eating this without the beans, as they added a lot of (for me) authentic texture and flavor.
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Unless you are one who could die from a gas attack.
This is hilarious. Thank you for being concerned that I may have this problem.
My cookbook warns that "many beans contain toxins, and must be prepaired with care..." I think perhaps I saw the word "toxins" and thought of death...
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They enjoyed it!
I'm glad those that made this liked it, and I'm glad I shared the recipe. We made lentil soup last night and it was good, too.