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09-14-2013, 05:16 PM
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#1
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Master Chef
Join Date: Jun 2013
Location: North West England
Posts: 5,134
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Make Sure You Use The Correct Recipe ;-)
I live in a place which falls somewhere between being a very small town and a very large village. Today was our annual food and drink festival - all the restaurants and food shops and the local craft brewery had stands in the main street and the Womens' Institutute and various interest groups and charities were selling home made cakes, pickles and jams, home grown fruit and veg, etc.
I was at the local Spanish restaurant's stand where, among other goodies, they were making and selling paella
I was very much amused when a woman in her 60s, so about my age, started berating the (Spanish) chef about the paella not being a "real" one. The basis of her argument was that she had eaten paella once in Spain when she was 15 years old and it wasn't like this.
I was sorely tempted to tell her that I'd spent several years in Spain when I was younger and had been taught to make paella by a Spaniard but none of the many paellas I've eaten, including my own, has ever been the same as the previous one I ate. I've had them with all shellfish or shellfish and rabbit or chicken or hake or all of them or no shellfish at all and once a vegetarian paella (which was delicious). I even went to a beach party when host was going to cook the paella on a portable stove and, spotting a plastic carrier bag on a chair, I opened it and discovered a live wild duck looking enquiringly up at me. And yes, the poor thing was destined for the paella! Fortunately good manners topped revulsion and I ate my share of the poor thing. (I'm not averse to eating dead animals, I just don't like to be introduced to them while they are still alive.)
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09-15-2013, 09:35 AM
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#2
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Executive Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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Some folks just ain't got proper manners. I reckon it's like that all over the world. I agree about meeting dinner eyeball to eyeball, even though I used to hunt and been known to bring supper home a few times.
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
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09-15-2013, 06:01 PM
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#3
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,894
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Some people think they are the only ones that have made/had a dish properly. Some people can't believe anything can occur outside of their sphere of perception.
Some people put beans in chili too.
And I don't mind meeting dinner and getting introduced. I have been known to name it first.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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09-15-2013, 06:37 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Quote:
Originally Posted by FrankZ
...Some people put beans in chili too.  ...
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Right! Hey wait, what?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-15-2013, 06:51 PM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Frank, here is a link to a very interesting discussion on the history of chili in Texas. It's a series of posts in a thread between members Audeo and Lifter.
http://www.discusscooking.com/forums...hili-3649.html
There is some evidence that beans were, in fact, an integral part of chili near the end of the discussion.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-15-2013, 07:59 PM
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#6
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,894
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Quote:
Originally Posted by Andy M.
Frank, here is a link to a very interesting discussion on the history of chili in Texas. It's a series of posts in a thread between members Audeo and Lifter.
http://www.discusscooking.com/forums...hili-3649.html
There is some evidence that beans were, in fact, an integral part of chili near the end of the discussion.
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Like Texans are an authority on chili...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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09-15-2013, 08:08 PM
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#7
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Quote:
Originally Posted by FrankZ
Like Texans are an authority on chili... 
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Go figure.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-22-2013, 02:14 PM
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#8
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Senior Cook
Join Date: Mar 2011
Location: Kent in the U.K (the garden of England)
Posts: 211
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I've often wondered what makes one recipe "authentic" over others. Who decides. I know my Mother was sure her recipes were
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09-22-2013, 02:23 PM
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#9
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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Quote:
Originally Posted by FrankZ
Like Texans are an authority on chili... 
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Those Texicans are sure full of themselves!!!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-22-2013, 02:45 PM
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#10
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Quote:
Originally Posted by acerbicacid
I've often wondered what makes one recipe "authentic" over others. Who decides. I know my Mother was sure her recipes were 
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The occasions are rare where you can identify a single recipe as the authentic source.
For the most part, I think it's more of a general framework that is authentic with room for limited variations by different kitchens.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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09-22-2013, 10:35 PM
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#11
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Admiral of the Texas Navy
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,413
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Quote:
Originally Posted by PrincessFiona60
Those Texicans are sure full of themselves!!! 
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Hold on there little lady....you put beans in your chili if you want to. Just don't call it TEXAS RED. It's the national food of Texas....y'all.
STATE OF TEXAS
Texas Red Chili
The official food of The State of Texas is chili. A sure fire method to start an argument in Texas is to talk about chili. This recipe is quite simply known as Texas Red. In a rare meeting of both houses, The Texas State Legislature has unanimously decreed that: "Texas Red shall be composed of only meat and sauce. There are no beans, no rice, no noodles, nor any other fillers in this dish. This meat will be beef. No pork, chicken, rabbit or any other non beef ingredient shall now, or ever be used in Texas Red. This chili will be hot and spicy. Hot enough to make a seasoned cowhand sweat in February or small children cry at the very mention of the dish"
INGREDIENTS
2 pounds ground beef or chili grind chuck, sub 1/4" cubes of chuck if desired
1 14.5 can diced tomatoes
2 tablespoons tomato paste
2 cups chicken stock or water
1/4 cup red chili powder
2 tablespoons garlic powder
1 medium onion, chopped fine
1 1/2 teaspoons oregano
1/2 teaspoon paprika
1 1/2 tablespoons cumin, ground
1 teaspoon cayenne, rounded (to taste)
2 tablespoons flour
2 tablespoons vegetable oil or bacon grease.
Salt and pepper to taste.
INSTRUCTIONS
Heat oil or bacon grease in a enameled cast iron dutch oven over medium heat. Crumble in meat, break up any lumps with a wooden spoon and cook, stirring occasionally until meat is well browned. Drain off all fat and return meat to pot.
Add flour and stir to coat beef continue to cook for 1 to 2 minutes. Add remaining dry ingredients and stir into mixture. Add liquids and simmer on low heat covered for at least 1 hour, stirring occasionally to prevent burning. Increase heat to medium and uncover and continue to simmer an additional hour. Add additional liquids as needed achieve desired consistency. Taste for seasoning and adjust if necessary.
Serve with cheddar or jack cheese.
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
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09-22-2013, 10:40 PM
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#12
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Admiral of the Texas Navy
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,413
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PS.
We really aren't supposed to just give the recipe for Texas Red out to just anybody. But seeing as how some of you weren't fortunate enough to be born a Native Texan and in the interest furthering international relations with the lesser 49 I'll let it slide this once.
.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
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09-22-2013, 10:49 PM
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#13
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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Quote:
Originally Posted by forty_caliber
PS.
We really aren't supposed to just give the recipe for Texas Red out to just anybody. But seeing as how some of you weren't fortunate enough to be born a Native Texan and in the interest furthering international relations with the lesser 49 I'll let it slide this once.
.40
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Yeah, it took a wiley Montanan to get the recipe out of ya.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-22-2013, 11:42 PM
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#14
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,431
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Quote:
Originally Posted by Andy M.
The occasions are rare where you can identify a single recipe as the authentic source.
For the most part, I think it's more of a general framework that is authentic with room for limited variations by different kitchens.
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Agreed.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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09-23-2013, 08:19 AM
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#15
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,894
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Quote:
Originally Posted by PrincessFiona60
Yeah, it took a wiley Montanan to get the recipe out of ya. 
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The recipe is a good start. Then you can do things to make it just right, like add tofu.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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09-23-2013, 08:39 AM
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#16
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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Quote:
Originally Posted by FrankZ
The recipe is a good start. Then you can do things to make it just right, like add tofu.

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Or Beans...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-23-2013, 12:09 PM
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#17
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,351
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Quote:
Originally Posted by Andy M.
The occasions are rare where you can identify a single recipe as the authentic source.
For the most part, I think it's more of a general framework that is authentic with room for limited variations by different kitchens.
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Someone recently posted on Facebook a recipe for White Chicken Enchiladas that included a roux-based cheese sauce and canned green chiles. I said it didn't seem authentic to me. I leave plenty of room for variations using indigenous ingredients, but techniques from another culture and use of modern convenience foods say inauthentic to me.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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09-23-2013, 12:24 PM
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#18
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,431
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Quote:
Originally Posted by forty_caliber
Hold on there little lady....you put beans in your chili if you want to. Just don't call it TEXAS RED. It's the national food of Texas....y'all.
STATE OF TEXAS
Texas Red Chili...
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I have copied and pasted that recipe. It sounds yummy. I particularly like that there are no beans (and no tofu).
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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09-23-2013, 01:31 PM
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#19
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Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
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Quote:
Originally Posted by PrincessFiona60
Or Beans... 
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Lol, Princess. I was thinking the same thing.
__________________
I can resist anything, but temptation. Oscar Wilde
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09-23-2013, 01:59 PM
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#20
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
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.40 is fun to tease...
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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Make Sure You Use The Correct Recipe ;-)
Mad Cook
I live in a place which falls somewhere between being a very small town and a very large village. Today was our annual food and drink festival - all the restaurants and food shops and the local craft brewery had stands in the main street and the Womens' Institutute and various interest groups and charities were selling home made cakes, pickles and jams, home grown fruit and veg, etc.
I was at the local Spanish restaurant's stand where, among other goodies, they were making and selling paella
I was very much amused when a woman in her 60s, so about my age, started berating the (Spanish) chef about the paella not being a "real" one. The basis of her argument was that she had eaten paella once in Spain when she was 15 years old and it wasn't like this.
I was sorely tempted to tell her that I'd spent several years in Spain when I was younger and had been taught to make paella by a Spaniard but none of the many paellas I've eaten, including my own, has ever been the same as the previous one I ate. I've had them with all shellfish or shellfish and rabbit or chicken or hake or all of them or no shellfish at all and once a vegetarian paella (which was delicious). I even went to a beach party when host was going to cook the paella on a portable stove and, spotting a plastic carrier bag on a chair, I opened it and discovered a live wild duck looking enquiringly up at me. And yes, the poor thing [I]was[/I] destined for the paella! Fortunately good manners topped revulsion and I ate my share of the poor thing. (I'm not averse to eating dead animals, I just don't like to be introduced to them while they are still alive.)
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