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Discordian Recipes / Re: ATTN ECH or Alphapance perhaps
« on: June 15, 2013, 06:53:47 am »
Mace is good. It adds spicy without flavor, if you put enough in. I didn't realize (though I should have) that it's possible the seasoning comes from the same thing as the defensive spray.
So! I have begun batch one of the chili. Ingredient list:
1 1/2 lbs ground beef
2 1/2 lbs cubed stew beef
2 red onions, cut how I always do them
jarred garlic, some
ancho chile pepper (ground), some
adobo seasoning, some
worsterwhatever, some
paprika, some
mace, some
liquid smoke, some
ground cumin, both regual and smoked, some
1 1/2 jalapenos
1 anaheim
2 serranos
one can of Caguama, it's a mexican beer
lemon juice, some
salt
black pepper
one cane of corn
begin measuring at 1/2 cup of corn flour
Batch two is the same, except instead of red onions, it will have sweet onions.
Batch one isn't even done yet, but here's the basic rundown.
Seed and slice peppers, stick them in a glass container with some liquid smoke, bake (roast?) in oven at 350. Don't forget to not have vinegar on hand, so when you carefully avoid touching your inner eye, it'll just get spread all over by the tears created during then next step...
...Slice the onions. Tear up. Be in horrible pain.
Toast some of your ground spices in a pan. Put them in a bowl to the side. Pour some mystery oil into the pan, salt and black pepper half of your cubed beef, dump it in. Leave it a bit, adding worsterwhatever and some of the spice mix, then flip it over. Fish meat chunks out and put into big pot. Do the same with the other half, deglazing as needed with the beer. Whatever is in the pan this time, dump it all in the pot, all of it. Do your onions in two batches, at least. Definitely not in one big batch. Throw in some sundried tomatoes, because that looked good at the store, and you don't see why not. More spices. More beer, but not until they're almost done. Dump it all in the pot. Cook ground beef in the same manner as cubed beef, but without the oil. Dump all that in the pot. Cover with water. Add roasted peppers. Boil.
At this point, I'm heading into WILL DO territory, instead of HAVE DONE.
At some point, probably when beef chunks are more tenderer, add in the masa flour. Also the corn.
Edited for names of things.
So! I have begun batch one of the chili. Ingredient list:
1 1/2 lbs ground beef
2 1/2 lbs cubed stew beef
2 red onions, cut how I always do them
jarred garlic, some
ancho chile pepper (ground), some
adobo seasoning, some
worsterwhatever, some
paprika, some
mace, some
liquid smoke, some
ground cumin, both regual and smoked, some
1 1/2 jalapenos
1 anaheim
2 serranos
one can of Caguama, it's a mexican beer
lemon juice, some
salt
black pepper
one cane of corn
begin measuring at 1/2 cup of corn flour
Batch two is the same, except instead of red onions, it will have sweet onions.
Batch one isn't even done yet, but here's the basic rundown.
Seed and slice peppers, stick them in a glass container with some liquid smoke, bake (roast?) in oven at 350. Don't forget to not have vinegar on hand, so when you carefully avoid touching your inner eye, it'll just get spread all over by the tears created during then next step...
...Slice the onions. Tear up. Be in horrible pain.
Toast some of your ground spices in a pan. Put them in a bowl to the side. Pour some mystery oil into the pan, salt and black pepper half of your cubed beef, dump it in. Leave it a bit, adding worsterwhatever and some of the spice mix, then flip it over. Fish meat chunks out and put into big pot. Do the same with the other half, deglazing as needed with the beer. Whatever is in the pan this time, dump it all in the pot, all of it. Do your onions in two batches, at least. Definitely not in one big batch. Throw in some sundried tomatoes, because that looked good at the store, and you don't see why not. More spices. More beer, but not until they're almost done. Dump it all in the pot. Cook ground beef in the same manner as cubed beef, but without the oil. Dump all that in the pot. Cover with water. Add roasted peppers. Boil.
At this point, I'm heading into WILL DO territory, instead of HAVE DONE.
At some point, probably when beef chunks are more tenderer, add in the masa flour. Also the corn.
Edited for names of things.
