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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.

I appreciate the references but I am into this only for the chili and once I have the recipe figured out, that's about all I will be needing. Try as I might, I cannot get into Tex Mex. I suggested a tamale pie to my wife the other day and she said she can come up with a lot more interesting...

Why read books when I have you guys and gals to give me personalized expert advice. OK, we have settled on that recipe with the double ancho plus the square of unsweetened chocolate (*) and no paprika. I am off to make a batch of chili right now. --- (*) I have never eaten unsweetened...

Based on discussions so far, the recipe is: 1 T. cascabel powder 1 T. ancho powder 1 t. chipotle powder 1 T. cumin powder 1 t. garlic powder 1 t. Mexican oregano Now it's time for final adjustments to be made. The Food TV recipe is below. I measured the weights and volumes after roasting...

I am using Sam's Club bulk tomato products which are not filled with water. In fact I have to add water in the form of beef broth to thin the mixture. I have the beef broth in the recipe. As far as beer is concerned the only way I like it is out of a stein from my draft beer system.

Living in Houston means I can get all the fresh spices and ingredients I want in large quantity at a very cheap price. I am using fresh dried bulk chile peppers sold at local grocery stores by the box load. The cumin seeds come from an Indian restaurant supplier and are as fresh as anyone can...

OK, based on all your comments here's the recipe I will try tomorrow. Basic Chili --------- 2 lb beef-pork mix (2:1) 2 medium onions diced 6 cloves garlic 4-6 T. chili powder 1 qt. crushed tomatoes 1 qt. diced tomatoes 1 qt. beef broth 1 square unsweetened chocolate 1 T. salt Chili Powder...

Is this what you mean: 1 T. cascabel powder 1 T. ancho powder 1 T. chipotle powder 1 T. cumin powder 1 t. garlic powder 1 t. Mexican oregano No onion powder, no paprika, no other ingredients. If this is what you meant, how much of that powder mix do I use with 2 lb of meat? Please specify...

In my haste I left out the garlic but I did include paprika. I did not include onion powder since I use diced onions in the recipe. Chili Recipe 2 lb beef-pork mix (2:1) 2 medium onions diced __ T. Chili powder (see below) 1 qt. crushed tomatoes 1 qt. diced tomatoes 1 qt. beef broth 1 T...

One thing that is confusing in recipes is when they call for so much "chili powder", what does that mean? Does it mean so much ground roasted chiles or does the so-called "chili powder" includes adjuncts like cumin, garlic, oregano, etc? If I had 3 ground roasted chile powders, cascabel, ancho...

They gotta be nuts. Slow smoked pork shoulder is among the best eating around. If you get the internal temp about 180F (I prefer 190F), then the meat falls apart and can be broken up for Carolina pull pork. Heat it with Kansas City BBQ Sauce (I posted the recipe earlier on this thread) until...