Food

[geoffbot]

Dough starts as a ball so naturally goes roundish when I roll it...

[bolaberlim]

Who has a kick ass chilli recipe? I can't my hands on any real fresh chillies around here so have to resort to preserved chillies.

[scottjc]

Who has a kick ass chilli recipe? I can't my hands on any real fresh chillies around here so have to resort to preserved chillies.

No fresh chillies in Portugal???

[geoffbot]

Who has a kick ass chilli recipe? I can't my hands on any real fresh chillies around here so have to resort to preserved chillies.

I don't, but I'd use slow cooked beef joint as opposed to mince.

[meijlinder]

Who has a kick ass chilli recipe? I can't my hands on any real fresh chillies around here so have to resort to preserved chillies.

I don't, but I'd use slow cooked beef joint as opposed to mince.

Geoffs post echoes my thoughts. No mince in my recipe.

Link to my recipe further back in thread http://www.intlwatchleague.com/showt...l=1#post168781

[bolaberlim]

No fresh chillies in Portugal???

Plenty of bell peppers though

[CanadianStraps]

I make mind bending chili, but if I post my recipe I'll get hate mail for things like vegetables and beans.

Just go Google a standard chili recipe, and tweak it however you want. After a few tries you'll be an expert: chili is easy, don't let anyone tell you different. Just remember that time is the most important ingredient. I would ante with 4-5 hours and go from there. Also, chipolte FTW.

[geoffbot]

And Worcestershire sauce.

[bolaberlim]

I make mind bending chili, but if I post my recipe I'll get hate mail for things like vegetables and beans.

Just go Google a standard chili recipe, and tweak it however you want. After a few tries you'll be an expert: chili is easy, don't let anyone tell you different. Just remember that time is the most important ingredient. I would ante with 4-5 hours and go from there. Also, chipolte FTW.

I've made Chilli plenty of times, but I just have no idea how it compares to chilli done on the other side of the Atlantic. So... mind bending chilli you say?

[Henry Krinkle]

Productive day. I stayed home to paint today and to prep three pieces I sold this week for shipping. In between I started 3 liters of Jamaican dram (for Christmas and for Christmas presents) and "Italian biga" made form Indian atta flour and also started a yoghurt sourdough starter I used to use. The homemade yoghurt, which is where the yeast comes from, and milk used in the beginning makes it quite tangy. One basically curdles both the yoghurt and then feeds it.

Now I am sitting with a glass of sour mash contemplating food.