http://www.discusscooking.com/forums/ Cooking related forum where lovers of cooking can share recipes, ideas and help each other en Fri, 20 Nov 2009 22:06:44 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f62/please-help-me-improve-my-chili-61485.html Fri, 20 Nov 2009 21:16:46 GMT I entered a chili cook-off last year and it was great time! I didn't win but the guy who won voted for mine! LOL

Anyway, I would really like to change my chili a little bit - not really looking for a new recipe but I though maybe you folks could help me improve mine a bit?

My chili is pretty good. I enjoy it and everyone who has tried it seems to like it. I've been making it the same way for years though and I'm sure it could be a lot better.

I got the recipe years ago from a relative and I don't know where they got it so I hope I'm allowed to post it here. If this is not OK please let me know and I'll edit my post.

Here goes:

2 lbs ground beef
1 29oz can tomato sauce
1 29oz can pinto beans with liquid
1 29 can kidney beans with liquid
2 small cans diced green chilis with liquid
1 large onion coursely chopped
2 celery stalks coursely chopped
3 tomatoes diced - outer flesh, no seeds
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
1 1/2 cups water

Brown the ground beef and drain off fat.

mix the kidney beans, pinto beans and liquid in a bowl and remove 1/4 - 1/3 of the mixture and puree it. Put all ingredients into the pot and simmer for 3 hours stirring often.

Thanks in advance for any tips on helping me improve my chili! The cook-off is tomorrow night. ]]> Chili jcv http://www.discusscooking.com/forums/f62/please-help-me-improve-my-chili-61485.html http://www.discusscooking.com/forums/f58/freezing-casserole-61483.html Fri, 20 Nov 2009 19:26:45 GMT I'm making a sweet potatoe casserole for Thanksgiving with butter, cinnamon, nutmeg, a little salt 'n pepper and, of course, slices of sweet potatoes. Can I safely freeze this until two days before Thanksgiving and then bake it? Or should I bake it first and then freeze it? The potatoes are already cooked. We're having 15 people with a 27 pound turkey so not lots of extra time. Everyone brings their specialty and they want my sweet potatoes, every year!! What do you think? Thanks and a very Happy Thanksgiving. ]]> Casseroles http://www.discusscooking.com/forums/f58/freezing-casserole-61483.html http://www.discusscooking.com/forums/f17/bacon-substitute-needed-61481.html Fri, 20 Nov 2009 18:49:10 GMT I am cooking Pheasant and used to use Bacon over the breasts to keep them moist during the roast. I need a substitute. Can't be bacon, cured, preserved or smoked meat. Foil won't do. Unsure about my cheesecloth drenched trick that I use on turkey. What are the best options? ]]> General Cooking Questions deladunn http://www.discusscooking.com/forums/f17/bacon-substitute-needed-61481.html http://www.discusscooking.com/forums/f23/breathkillers-revisited-61480.html Fri, 20 Nov 2009 17:51:25 GMT Many moons ago, we had a thread called "Breathkillers". We had another called "Unique and Great Sandwiches. There were many great sandwich ideas and recipes in those threads. So, I'm revisiting the idea with the following sandwich that I created this morning. But be aware, it's scary.:lol:
I was in the mood for something different this morning and tried ingredients that seemed interesting, if strange playmates. But the sandwich turned out quite good, and definitely qualifies as a breath-killer. You will just have to take my word for this, that the individual parts compliment each other, and keep each from overpowering the sandwich. But you will look at this and wonder; "Is this guy crazy!:ohmy:"

I'm not sure what to call this beast, but here are the ingredients:

*1 ripe Haas Avacodo
*3 tbs. finely diced onion
*1 large clove garlic, finely diced
*1 tsp. lemmon juice
*2 tbs. Sriracha Hot Sauce
*Extra, extra sharp Cheddar Cheese, freshly sliced and enough to cover a
bread slice
3 slices good liverwurst
2 slices whole wheat bread, toasted.

Combine the avacodo, onion, garlic, lemmon juice, and notsauce together in a bowl. Mash with a fork until smooth. Slather this intense guacomole onto one slice of toasted bread. Top with cheese slices, then with the liverwurst. Cover with the second toast slice. Enjoy.

This sandwich is garunteed to either awaken your taste buds, or kill them.:lol: Even milk did little to calm down the palate after munching this sandwich. But as I said, it tasted pretty good. I'd eat it again, but not for a week or two.

This might be one of my "challenge" sandwiches, you know, the kind you bet your buddy that he or she can't eat. But you might be suprized. They may ask for a second one.

Seeeeeeya; Goodweed of the North ]]> Bread, Cornbread, Sandwiches... Goodweed of the North http://www.discusscooking.com/forums/f23/breathkillers-revisited-61480.html http://www.discusscooking.com/forums/f48/how-to-cook-roast-that-needs-to-travel-to-dinner-destination-61479.html Fri, 20 Nov 2009 14:38:57 GMT My husband volunteered us to bring the roast beef for Thanksgiving that his family traditionally serves along with the turkey. We will leave for sons Thanksgiving football game at about 930 am, game will end about 1230. I could auto set my oven to go on and turn off. Our dinner destination is about... My husband volunteered us to bring the roast beef for Thanksgiving that his family traditionally serves along with the turkey. We will leave for sons Thanksgiving football game at about 930 am, game will end about 1230. I could auto set my oven to go on and turn off. Our dinner destination is about 1 hour away. Dinner is set for about 3. It was suggested to cook roast part way and then finish in the oven at our destination.No doubt the oven will be full of other Thanksgiving day things so I am a bit concerned about taking up too much oven time or space. I'm looking for suggestions on what'st he bet way to handle cooking a the roast or tenderloin so that is is cooked perfectly, not dried out, not cold, etc. thanks! ]]> Beef nosretep http://www.discusscooking.com/forums/f48/how-to-cook-roast-that-needs-to-travel-to-dinner-destination-61479.html http://www.discusscooking.com/forums/f17/iso-help-advice-w-beef-stock-broth-61478.html Fri, 20 Nov 2009 14:15:50 GMT Help!
I just made beef stock/broth from scratch. It smells wonderful but looks gross. Despite straining it through a sieve and cheesecloth it is still full of teeny, tiny little specs of something. Canned broth does not look like that. I'm afraid it will not look good in soups. I've read in the Culinary Institute's book about clarifying broth to make consume, but that looks quite involved. Any suggestions?
Thanks! ]]> General Cooking Questions julesthegolfer http://www.discusscooking.com/forums/f17/iso-help-advice-w-beef-stock-broth-61478.html http://www.discusscooking.com/forums/f76/turning-tomato-puree-into-sauce-61477.html Fri, 20 Nov 2009 13:11:19 GMT Hello,

I'm going to make pasta amatriciana and the recipe calls for crushed tomato sauce but i got tomato puree.

I was wondering what's the difference between the two tomato puree and tomato sauce? ]]> Sauces Julio http://www.discusscooking.com/forums/f76/turning-tomato-puree-into-sauce-61477.html http://www.discusscooking.com/forums/f26/trivia-11-19-a-61476.html Fri, 20 Nov 2009 12:26:59 GMT trivia 11/19
DID YOU KNOW...
Longest hot spell in the world: Marble Bar, W. Australia, 100 °F (38 °C) or higher, for 162 consecutive days, October 30, 1923 to April 7, 1924.

1. what famous radio lawman's signature line was, "i arrest you in the name of the
crown."?
2. margarita island is off the coast of what south american country?
3. what is the depth (in feet) of the deepest known part of the earth's oceans?
4. name the two US presidents who are buried in arlington national cemetery.
5. what was the first state to enact a sales tax?
6. what rock superstar was backed up by noel redding and mitch mitchell?
7. name the famous 1930's actress whose title roles included "anna christie" and "anna karenina".
8. what was the last name of gomer pyle's drill sgt?
TRUTH OR CRAP ??
Sesame Street's ernie made it to billboard's top 20 with his song, "rubber duckie".
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
1. SERGEANT PRESTON OF THE YUKON
2. VENEZUALA
3. 35,800feet (6.8 miles)
4. KENNEDY and taft
5. WEST VIRGINIA
6. JIMMY HENDRIX
7. greta garbo
8. CARTER
TRUTH !!
ernie's song about his beloved bath toy hit the top 20 list in 1970.
jim henson provided the voice for the song.

]]> Off Topic, Jokes, Games... luckytrim http://www.discusscooking.com/forums/f26/trivia-11-19-a-61476.html http://www.discusscooking.com/forums/f26/trivia-11-20-a-61475.html Fri, 20 Nov 2009 12:25:28 GMT trivia 11/20
DID YOU KNOW...
In 1890, the United States Board on Geographic Names declared that all city names ending in "burgh" should drop the final "h." But in 1911, after protests from citizens, the board said Pittsburgh, Pa., could keep the extra letter.

1. what's the name of the county that contains Chicago?
2. Name the rock group who had the hit Up on Cripple Creek...
(Bonus; to which of the fifty must i travel to visit cripple creek
..."up on cripple creek, she sends me,
if i spring a leak, she mends me.." )
3. which comic strip character resided on the planet mongo?
4. in which country was Beyer aspirin developed?
5. what is Canada's smallest province?
6. what's the name of the Greek god of the underworld?
7. Who Am I ??
I was a Major League baseball player from 1914–1935. I originally broke into the major leagues with the Boston Red Sox as a starting pitcher, but after I was sold to the New York Yankees in 1919, I converted to a full-time right fielder.
8. can you name the only state of the fifty whose border contains no straight lines?

TRUTH OR CRAP ??
"Huggies" was the first disposable diaper.
.






1. COOK COUNTY
2. The Band (Colorado)
3. FLASH GORDON
4. GERMANY
5. prince Edward island
6. PLUTO
7. Babe Ruth
8. HAWAII

CRAP !!
the proctor & gamble co. introduced the product in 1961.
They were called "Pampers".
the first design didn't include fastening tabs, so parents had to have tape handy.
the originals came in two sizes and were much thicker than the ones that are used today. ]]> Off Topic, Jokes, Games... luckytrim http://www.discusscooking.com/forums/f26/trivia-11-20-a-61475.html http://www.discusscooking.com/forums/f104/whats-for-dinner-friday-november-20th-61473.html Fri, 20 Nov 2009 08:04:13 GMT LOL, it is just after midnight here and since the site is back up and I haven't gone to bed yet, I decided I would start this threat, just for fun.

Thing is, I have no clue what I will have for supper tonight - maybe hot dogs, maybe sausage rolls and salad, maybe something else.

What are you all having....might give me some ideas. ]]> LPBeier http://www.discusscooking.com/forums/f104/whats-for-dinner-friday-november-20th-61473.html http://www.discusscooking.com/forums/f31/were-back-unexpected-forums-outage-61472.html Fri, 20 Nov 2009 07:20:11 GMT An exploit in our software was taken advantage of by some hackers who linked to a malicious site. It appears there was a little over 4 hours between the time it happened and the time we took the servers offline Thursday. In an effort to minimize damage to the board we opted to shut everything... An exploit in our software was taken advantage of by some hackers who linked to a malicious site. It appears there was a little over 4 hours between the time it happened and the time we took the servers offline Thursday.

In an effort to minimize damage to the board we opted to shut everything down while we investigated the issue and formulated a game plan. Our team (server admins, programmers, and software vendors) coordinated and developed a plan to remove the malicious files and secure the servers. We believe that forum members should not have any system issues associated with this so long they didn't visit the malicious site AND install anything.

While the service interruption was unfortunate, it was important to us to make sure this issue was fully addressed before returning to business as usual. Protecting our community from this kind of intrusion is paramount and we'll post more info here as it becomes available. It's possible that we may need to continue tweak the forum setup and if so, we may have another service interruption.

We thank you for understanding :chef: ]]> Community Announcements Janet H http://www.discusscooking.com/forums/f31/were-back-unexpected-forums-outage-61472.html http://www.discusscooking.com/forums/f17/iso-help-frying-up-some-jalapenos-61471.html Thu, 19 Nov 2009 18:20:45 GMT I want to fry up some Jalapeno's and I want to know the best way to cut them & and to make sure my cream cheese doesn't fall into the frying oil?


Here's what I'm planning.

1 cup of panko bread crumbs.
10 halved Jalapeno's ( makes 20 halves )
my fry daddy at 365 degrees!
egg wash.

Put the cream cheese on the half
Roll the half around in the egg wash.
Roll the half again in the panko bread crumbs.
Gingerly put the half in the fryer.
Fry until they float? ]]> General Cooking Questions Chile Chef http://www.discusscooking.com/forums/f17/iso-help-frying-up-some-jalapenos-61471.html http://www.discusscooking.com/forums/f104/whats-cooking-thursday-november-19-2009-a-61469.html Thu, 19 Nov 2009 11:46:03 GMT at the moment it may be pasta. what about you? at the moment it may be pasta.


what about you? ]]> msmofet http://www.discusscooking.com/forums/f104/whats-cooking-thursday-november-19-2009-a-61469.html http://www.discusscooking.com/forums/f115/large-group-catering-61468.html Thu, 19 Nov 2009 02:01:08 GMT I am catering a luncheon after an adult bar/bat mitzvah in December. I am one of the participants, so everything needs to be done prior to the day of the event. I am planning for 150, but realistically we have no idea how many people might be there. I am planning on having 3 hot hors d'oeuvres along with 2 dips, some veggies, peta bread, and olives as appetizers and then the main part of the luncheon will be cold. Israeli salad, egg salad (for kids who might not want the more interesting items) whitefish salad, lox, bagels, two kinds of cream cheese, pasta salad, and Middle Eastern carrot salad. Dessert will be cookies, cake, and fruit salad.

My main question is how to plan for the lox. I know that not everyone likes it, and I was told to plan on 1# for 10 people. So, do you think that if I get 10# that should be sufficient along with everything else? If we run out, we run out. I know that 10# won't look chintzy, but I don't think I need to have enough to feed 150 people. ]]> Belle Rita http://www.discusscooking.com/forums/f115/large-group-catering-61468.html http://www.discusscooking.com/forums/f88/got-my-new-thermopen-61467.html Thu, 19 Nov 2009 00:55:23 GMT Today was like X-mas, 3 different packages for me!:smile: Among them was my new Splashproof Thermopen thermometer. Recently they had an overstock sale on the new model in 3 colors (gray, yellow and white), regularly $96 but on sale for $75. Was it worth the money to replace my perfectly... Today was like X-mas, 3 different packages for me!:smile: Among them was my new Splashproof Thermopen thermometer. Recently they had an overstock sale on the new model in 3 colors (gray, yellow and white), regularly $96 but on sale for $75.

Was it worth the money to replace my perfectly functional original Thermopen? Obviously I haven't used it yet except to confirm functionality but I think it will be worth the money. The first obvious difference is the sleek form. One thing I didn't like about the original was the way the temperature readout was set into the body. That window was recessed a couple mm giving dirt & debris a chance to accumulate and making it hard to clean. The flush window of the new one and a general redesign makes it more sanitary.

The first time you open it you see another difference- the new one reads in tens of a degree. I think you can configure it to read in whole degrees only but the extra precision is nice, especially since it's also purported to be more accurate. Unlike the original which had to be ordered in F or in C, the new one can be configured to display either. It's also simpler to recalibrate. I can already see from testing it in water and air that it reads a bit faster. While the old one took an unusual battery I've never seen before the new one takes watch batteries.

The last major difference is the one that sold me in the first place- it's waterproof (or water resistant). Supposedly the original isn't well sealed. Some have reported the humidity from being used over boiling water can short it out. I never had any problems but it's good to know it's water tight.

The only minor grip I have is that it's harder so swing the temperature probe out on the new one. I imagine that's one side effect of making everything water tight.

All in all I think it's going to be a nice upgrade. ]]> Rob Babcock http://www.discusscooking.com/forums/f88/got-my-new-thermopen-61467.html