Recent content by Citizen Bob

BBQ ribs are far too rich to serve that often. You will overkill them and then no one will want any for a year. The most I would serve them is twice per month.

Yes, I did read those comments. None of them was conclusive - some people raved about the products, others cursed them. It's no big deal to cut a couple onions with a knife - I was just looking to make the job a bit easier.

It is about chili - how to prepare it.

You all are so knowledgeable I thought I would pose this question to you. It's about an onion cutter. I can cut onions very efficiently but since I use them a lot in recipes, I would benefit from a cutter like one of these. My question it which one would you buy: Alligator Onion Cutter &...

That's because it is complicated when you don't know anything about it. That's what I did for the last 40 years with chili and not one batch I ever made was worth the gun powder to blow it to H e l l. Now that I have discovered authentic chili made from roasted chiles, it's as if I have...

I see that you are using 1/2 of the chili puree (1 pt.) per 2 lb meat. I also see that you are using 3 oz. mixed dried chiles (ancho, guajillo, and pasilla) for the chile sauce. That means you are using 1.5 oz. chiles in the final chili recipe. That's 4-5 times more chiles than I am using for...

I am considering an alternate preparation for the chiles, namely the method to make a chile sauce. I believe the most common method is to put 6 cleaned chiles (my standard recipe of 2 cascabels, 2 anchos, 2 chipotles) into a quart of water (later to be converted to beef stick with bullion) and...

I need your recommendation on how to deal with the chiles I have not used to make powder. They are cleaned of seeds and pulp, ready to roast. Should I make chili powder now or should I store the unroasted chiles and make chili powder only when needed? I am concerned about the flavor being...

This is one of those existential questions: "To measure or not to measure". While I am prone to measure, I certainly am not obsessed with doing it all the time. Many times I will season to taste to make up for variations in products. However, there is a good case to be made for cooks who have a...

I am a physicist by profession (retired) so I naturally take measurements, especially when I am working up a new recipe. Part of the fun of a new recipe is in the quantification of the ingredients. It gives me a baseline from which to work. Also, it is easier to communicate with others when the...

Wow - that is some recipe. It must take all day to make it. I assume that is 3 weight ounces (wt. oz.) But what proportion are the 3 chiles? I used the following: -----------------Weight Volume 3 cascabel chiles - 9.0 g. - 2 T. 3 ancho chiles -- 21.6 g. - 4 T. 3 chipotle chiles - 4.0 g. - 2...

This recipe was created in collaboration with the experts on this forum. It is the best chili I have ever made. Citizen Bob's Chili ---------------- 2 lb beef-pork mix (2:1) 2 medium onions diced 6 cloves garlic 6 T. Citizen Bob's Chili Powder (see below) 1/2 lg. can crushed tomatoes 1/2...

That's pretty much how I do it, including consulting specialty forums like this one. Regarding your favorite books, 3 of them were available at the Houston Public Library Food from my Heart, Zarela Martinez Mexican Kitchen, Rick Bayless Authentic Mexican, Rick Bayless I could order the 4th...

Whoops! Too many books for me to decide. Here's what amazon.com lists: Mexican Everyday by Rick Bayless Mexico One Plate At A Time by Rick Bayless Rick Bayless's Mexican Kitchen by Rick Bayless Authentic Mexican by Rick Bayless The Essential Cuisines of Mexico by Diana Kennedy From My...

Then I will have a look to see what they say about chili recipes.