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WHAT ARE YOU EATING TODAY?
- Thread starter Tudo
- Start date
moose eater
Well-known member
With the back and etc. I go out less and less. I once loved the first snow. Now it just means clearing the massive driveway, turn-around and parking areas with the snowblower, and clearing off the 3 trailers and 4 vehicles.
We've got more snow coming now, and but for the plowing I ordered in for the slush deluge (8-1/2" of snow followed by a day and a half of rain which my track-drive 9-hp Honda snowblower doesn't do well with; clogs it up and I end up using copious amounts of a food-grade silicone spray I have on-hand for my commercial meat grinder inside the auger bucket and chute), I've avoided having to use the snowblower this year Winter.
Not looking forward to it now, as my back's fucked up enough that I know in advance it's apt to be near catastrophic and will likely leave me more horizontal than not for at least 3-4 days. Mother Nature sometimes teams up with Murphy in my world.
But yeah, the chili is a good winter thing to have on-hand. That, and a good spicy chicken veggie soup.
moose eater
Well-known member
Mole' is done. Beans are almost done (though disappointingly finishing at different rates, meaning in order for some to be done properly, others might be a bit soft; OK for refried beans, but not so good for chili).
Next up is to heat up the giant cast iron skillet and get the 6.6-lbs of ground beef seasoned and onions and jalapeno peppers added to it.
Went ahead and added about 8 Arbol peppers (similar to a cayenne pepper) to the roasting process, then rehydrated them in the beef broth and added them to the mole' sauce. Don't think it made the chili inedible for my wife, whose pallet is fairly sensitive to spicy things since her stay in Korea 40+ years ago as an exchange student.
Mole' is currently sweet enough (likely due to the New Mexico and California chilis) that I can probably do without the monk fruit and erythritol extract granular shit that is now directly associated with heart complications.
I'll walk a couple dogs, feed one, and then into the ground meat rabbit hole we go. I think even our largest skillet might be too small for the beef, peppers and onion that still needs to go in there, and I loathe cooking the same ingredients in series, as it takes double the time for that addition. Maybe a second skillet is in order once the beans are pulled from the stove?
No pics today until maybe tonight as my wife's smart phone is the source of our digital pics. So, maybe this evening I can post some pics of chili, by which time she might have made a batch of awesome homemade corn bread (a sin for my glucose-sensitive diet) to ease any discomfort she experiences in the chili's seasoning.
"And so it goes...." (Kurt Vonnegut)
Next up is to heat up the giant cast iron skillet and get the 6.6-lbs of ground beef seasoned and onions and jalapeno peppers added to it.
Went ahead and added about 8 Arbol peppers (similar to a cayenne pepper) to the roasting process, then rehydrated them in the beef broth and added them to the mole' sauce. Don't think it made the chili inedible for my wife, whose pallet is fairly sensitive to spicy things since her stay in Korea 40+ years ago as an exchange student.
Mole' is currently sweet enough (likely due to the New Mexico and California chilis) that I can probably do without the monk fruit and erythritol extract granular shit that is now directly associated with heart complications.
I'll walk a couple dogs, feed one, and then into the ground meat rabbit hole we go. I think even our largest skillet might be too small for the beef, peppers and onion that still needs to go in there, and I loathe cooking the same ingredients in series, as it takes double the time for that addition. Maybe a second skillet is in order once the beans are pulled from the stove?
No pics today until maybe tonight as my wife's smart phone is the source of our digital pics. So, maybe this evening I can post some pics of chili, by which time she might have made a batch of awesome homemade corn bread (a sin for my glucose-sensitive diet) to ease any discomfort she experiences in the chili's seasoning.
"And so it goes...." (Kurt Vonnegut)
Every cast-iron pan tells a story Moose, go for the second...
My cast iron skillet goes back to the 90s, I use to season it after ever use, now it's every month or two..
If skillets could talk eh
Can't beat creating something from scratch, homemade chilli is proper comfort eating and fun building the layers of flavoring, I can't resist the urge of adding extra chillies, I do the same when making curries.
Mole I'm not familiar with, sounds like a good base layer for the task at hand...
Must resist temptation man of sending the scoville levels through the roof...
My cast iron skillet goes back to the 90s, I use to season it after ever use, now it's every month or two..
If skillets could talk eh
Can't beat creating something from scratch, homemade chilli is proper comfort eating and fun building the layers of flavoring, I can't resist the urge of adding extra chillies, I do the same when making curries.
Mole I'm not familiar with, sounds like a good base layer for the task at hand...
Must resist temptation man of sending the scoville levels through the roof...
