The "I'm Thinking of Making" Thread

[Kai]

The win chili from before?

Was win.

[Kai]

actually, was that chili? I can't remember, but it might have been a chicken vegetable soup, can't remember if I put spices in.

[Jenne]

Looks like a good hearty chili, Kai!  Yum!

[Kai]

Looks like a good hearty chili, Kai!  Yum!

I can't recall making chili with carrots and lentils though...:/

[Kai]

just made a simple onion and bok choy stirfry. quick and easy

[Mesozoic Mister Nigel]

Today I'm making a smoked pork shoulder, devilled eggs, asparagus, and I really don't know what all else.

[Triple Zero]

today im making chilli: onion+garlic+minced meat+bell pepper+chilli pepper+tomato paste+kidney beans+god knows what else

[Kai]

today im making chilli: onion+garlic+minced meat+bell pepper+chilli pepper+tomato paste+kidney beans+god knows what else

Yes.

Great thing about chili, you can throw so much into it.

Don't be afraid to add things like coriander, cayenne pepper and even a little cinnamon. I put that, and cumin, chili powder, paprika, and salt and pepper in mine. Still haven't tried cocoa powder, though I plan to.

Just made a chicken breast sauteed in olive oil and heavily garnished with kasseri cheese and a bit of ground black pepper. the bottom is just a bit crispy, the inside is so juicy and the cheese adds a wonderful sour and salty flavor to it; so simple too. eating some cut up raw carrots and green pepper on the side.

[Triple Zero]

it turned out delicious btw.

extra additions were: paprika powder, cumin, napa cabbage and ... a squirt of ketchup

[Kai]

Yay!

Katsup? O.o kinda a weird choice. does it have something to do with the sugar?

[Jenne]

Ketchup is actually a good ingredient in quite a lot of things, it's just not something we cotton onto readily because of its reputation

[Triple Zero]

Yay!

Katsup? O.o kinda a weird choice. does it have something to do with the sugar?

kind of. I lost my collection of condiments and spices in the fire, and I'm slowly rebuilding it. Ketchup is a wonderful addition to many sauces, enhancing the flavour even in just a small amount, by being sweet and sour and thickening.

next time you do the "deglazing" thing LMNO shows so often in his recipes, cooking the meat juices and bits into a sauce, try adding just 3 or 4 drops of ketchup before reducing the stock/wine liquid. this'll add a subtle sweet/sour note to the sauce, plus there's a pretty strong thickening and emulgating agent in Ketchup which turns the sauce into a really nice smooth saucy consistency (emulgating the fat and water).

dont knock Ketchup. take a look at the ingredients of your Ketchup bottle and compare it to, say, BBQ sauce or what-have-you. if you have proper Ketchup (Heinz? I have store-brand ), you should find that it contains much less additives then your average bottled sauce.

did you know worcestershiresauce and ketchup have a sort of related recipe? i forgot the details but it is so

oh and naturally dont go adding ketchup to everything now, or you'll just end up with everything tasting like ketchup :-P

[Jenne]

We did an awesome dinner with my brother and sil the other night--scallops done in onion/garlic and sherry, as well as crab salad and sauteed bok choi.  Holy shit them's was some good eats.

I also made a warm cabbage/beef bacon/potato salad for our picnic (my husband was a total LOON and bought 30# of meat to bbq there, we ended up taking a lot of the skirt steak back home because we had so much meat!).  Turned out nice.  Have lots left over, so that's what's for dinner tonight with some main dish I can't think of right now.

[Kai]

Yay!

Katsup? O.o kinda a weird choice. does it have something to do with the sugar?

kind of. I lost my collection of condiments and spices in the fire, and I'm slowly rebuilding it. Ketchup is a wonderful addition to many sauces, enhancing the flavour even in just a small amount, by being sweet and sour and thickening.

next time you do the "deglazing" thing LMNO shows so often in his recipes, cooking the meat juices and bits into a sauce, try adding just 3 or 4 drops of ketchup before reducing the stock/wine liquid. this'll add a subtle sweet/sour note to the sauce, plus there's a pretty strong thickening and emulgating agent in Ketchup which turns the sauce into a really nice smooth saucy consistency (emulgating the fat and water).

dont knock Ketchup. take a look at the ingredients of your Ketchup bottle and compare it to, say, BBQ sauce or what-have-you. if you have proper Ketchup (Heinz? I have store-brand ), you should find that it contains much less additives then your average bottled sauce.

did you know worcestershiresauce and ketchup have a sort of related recipe? i forgot the details but it is so

oh and naturally dont go adding ketchup to everything now, or you'll just end up with everything tasting like ketchup :-P

Thats really interesting Zero. I always thought ketchup was just a more highly processed version of tomato sauce/puree/paste useful only as a condiment, but I guess maybe I'll have to try it sometime.

[Jenne]

Today it's SHRUMPS.  I have some SHRUMPS (where the FUCK did that come from, anyway?) that I'm DEfrostin', and they will be stir-fried into something.  And beans.  The Green kind.  Oh and potstickers.