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Old 09-18-2006, 01:57 PM   #1
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chili bowls

about a week or so ago paula made chili bowls. she took biscuit
dough and pressed them over the back of muffin tins them baked them
and filled them with chili? has anyone tried this? wouldn't the bowls
get soggy if they were not eaten right away?

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Old 09-18-2006, 02:17 PM   #2
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Was it like the canned biscuits? I would think they would be like any other biscuit you make. If ours aren't eaten within a day or so (which normally isn't a problem), I throw them because they get odd. I haven't tried it but it sounds good!
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Old 09-18-2006, 03:34 PM   #3
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Yes, once you fill them they would get soggy eventually but they can also be eaten along with the chili. It's really a non-issue IMHO.
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Old 09-18-2006, 04:52 PM   #4
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I would imagine you shouldn't fill them until you are ready to serve.

If you are concerned overmuch, you can always get a good quality round boule bread for individual servings. Hollow out the center and run it through the oven for a few minutes to toast the interior, giving it a natural barrier to the moisture. Then, as you get down to the bottom of the boule (or bowl) you can rip it appart and eat it!
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Old 09-18-2006, 05:18 PM   #5
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I have made Paula's bowls except instead of Chili, I didn't have any trouble with sogginess, but I really didn't think it was too great. I'd rather have some kind of cornbread shell I think.
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Old 09-18-2006, 08:24 PM   #6
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I assume you're talking about Paula's Chili in a Biscuit Bowl, rickell? Yes, the biscuit bowls will get soggy the longer they sit - that is why Paula's instructions say, "When ready to serve, spoon the hot chili into the biscuit bowls."

I'm with carolelaine here - I would prefer cornbread to biscuits.
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Old 09-18-2006, 09:14 PM   #7
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Michael.. do yo have a recipe for corn bread that can be made in this way?
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Old 09-18-2006, 10:33 PM   #8
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I knew someone was going to ask this, pdswife!

Nope - biscuits are a dough - cornbread is a batter. About all you can do is make cornbread muffins in muffin tins, scoop out the centers, and fill them with chili.

Paula's recipe is really a "presentation" and not a "flavor" thing - one of the recipes I think she really blew it on (but I'm from Texas and our taste in chili is a little different than Albany, GA). Make a skillet of cornbread, crumble it up in the bottom of a bowl, pour chili over ... it ain't as cute or purty - but it'll taste better, IMHO.
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Old 09-18-2006, 10:37 PM   #9
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Do I get a prize for stumping the answer man? lol.

Have a great night!!
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Old 09-18-2006, 11:12 PM   #10
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OR for cornbread, make the cornbread in a small loaf pan and carve out the middle. Serve the chli in it.
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