Sunday Oct. 6, '24 Dinner

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
I rather think it is what you grew up with. As you say casey, it has taken on a life of its own.
Mom made chili with Red Kidney beans, onions, tomatoes, ground beef... and chili powder of course. I never heard of it without kidney beans until about 20 years ago.

Edit:
No apology needed Jade! You can call your dish whatever your little heart desires. It is your creation after all. If it is along the lines of a dish that people can identify with then of course you should include that name. It helps people imagine what it must taste like.
:whistling and of course the pictures help!
 
Last edited:
dragnlaw said:
I rather think it is what you grew up with. As you say casey, it has taken on a life of its own.
Mom made chili with Red Kidney beans, onions, tomatoes, ground beef... and chili powder of course. I never heard of it without kidney beans until about 20 years ago.
Click to expand...
That's exactly how my mother made it, except she used light red kidney beans. I still make mine that way. Craig makes his.

I did find one chili that we both liked, frito pie, using a new to us recipe for Texan chili using lots of ancho chile powder and cumin. Pretty darn good chili.

www.southernliving.com

West Texas Chili

Like the saying goes, "Don't Mess with Texas," and that includes their chili. Look no further than this recipe for authentic Texas chili.
www.southernliving.com www.southernliving.com
 
Jade Emperor said:
I am here to apologise. I used “turkey con carne” as an identifier on what the dish was, rather than brush up on my non-existent Spanish. In Australia, whenever you use the word “chilli” everyone expects to have their head blown off by culinary heat!! Even Tabasco is challenging and best left for that dash in your Bloody Mary.
I use heat when it’s called for, not as a challenge, but as the dish wants.
I’m a Thai dedicated cook after all, so heat is expected.
Click to expand...
I guess to many of us, even who don't speak any Spanish, it just jumps out, because we know that "carne" is meat. It made the name look pretty funny. Another one of those culinary confusions that occurs between the various forms of English. I was shocked the first time I heard of tempering spices by heating in oil or ghee. I think of culinary tempering as something you do with chocolate or to carefully incorporate raw egg into a hot liquid without curdling.

And as dragnlaw wrote, no need to apologize. I only meant to poke some fun, not to make you feel bad.
 
Last edited:
True, that.
I remember having a bit of a chuckle when I first heard about “laminating” pasta because I didn’t really want to encase it in a heated plastic sleeve.
 
dragnlaw said:
I rather think it is what you grew up with. As you say casey, it has taken on a life of its own.
Mom made chili with Red Kidney beans, onions, tomatoes, ground beef... and chili powder of course. I never heard of it without kidney beans until about 20 years ago.
Click to expand...

Kidney beans seem to be predominate up North. My mom (born in raised in New Jersey), made chili with kidney beans, and served the chili over boiled potatoes, until we moved to Texas, and she had Texas chili. She used pinto beans, and served chili on rice, which is common in SE Texas.

I don't like the texture and thick skin on kidney beans, which always ends up stuck in between my teeth. Pintos have are tender, with a soft skin.

CD
 
I sort of like the 'pop' of the kidney bean, LOL. Have had pinto but never noticed if they were 'softer' or not. Chickpeas on the other hand are noticeably different in texture and taste.
 
dragnlaw said:
I sort of like the 'pop' of the kidney bean, LOL. Have had pinto but never noticed if they were 'softer' or not. Chickpeas on the other hand are noticeably different in texture and taste.
Click to expand...

I hate chickpeas.

CD
 
caseydog said:
I hate chickpeas.

CD
Click to expand...
I won't say that I hate them, but I'm not fond of them. They can be okay as an ingredient. The big exceptions are hummus and falafel. I really like both of those. It was how I was introduced to chick peas. It's why it took me a long time to figure out that I do not like whole chick peas.
 
You must log in or register to reply here.

Similar threads

blissful
Mon. Aug. 19th, '24 National Potato Day, Dinner
2
Replies
28
Views
885
blissful
blissful
Kaneohegirlinaz
Lazy Sunday Supper ~ 10/24/21
Replies
10
Views
1K
luckytrim
luckytrim
blissful
Batch Cooking
2 3
Replies
47
Views
6K
caseydog
caseydog
larry_stewart
Interesting Dining Experience
Replies
15
Views
4K
cookiecrafter
C
Chief Longwind Of The North
Two Great Tomato recipes
Replies
0
Views
1K
Chief Longwind Of The North
Chief Longwind Of The North

Latest posts

Back
Top Bottom