Chili's the best because you can start with the basic outlines of a recipe but pretty much add or subtract any of it (except the tomatoes and some spices) depending on what you have around and just taste as you go to get it right.
I start pretty much everything with sauteed onions and garlic so I'd prefer to add the fat there than in the crumbles if I'm using them instead of meat.
I did experiment with the sauce + meat type chili, rather than the kitchen sink one recently, and it was freaking amazing. I kinda sorta used this Bobby Flay recipe: [link]
A totally different undertaking though.
there's another 3 day weekend in Feb!
Ooh! Doo eet!
This afternoon was an example of why I shouldn't try do mucho shit late in the week. But, still, got a lot accomplished, and discovered two major malls near work. Oops.
That's why I add vegetable oil. I honestly hadn't thought to do it until The Boy mentioned that the chili could be fattier.
Fat carries flavor, yo. I've started adding some butter and olive oil to my crumbles.
This is the best fake hamburger I've found. [link] They don't taste like awesome burgers, but they taste a LOT like good fast food burgers.
So far Chinatown has supplied me with the best faux meats. Which makes sense -- it's an actual cuisine that has evolved, not something cooked up by well-intentioned hippies in a lab. They have fat! They make use of mushrooms! Texture is clearly a priority!
What they don't have is things like meat crumbles or sausage. Some American style food is in the repertoire, but not a whole lot. Oh, and vegans have had problems with May Wah because they only translate the first five or ten ingredients, but veggies should be in the clear.
These are my favorites so far:
Tuna [link]
Citrus Rib Tips [link] (Soooooo good. Almost can not tell the difference.)
and the burgers up top.
A friend of mine wants me to go to Vegas with her over Valentine's Day weekend. The only issue is that I'm already flying to California on Feb 25th. Then again, I've never been to Vegas.
Decisions! Why so difficult?
I don't know if this is the right thread for this, but: Apparently Neil Gaiman and Amanda Palmer are getting married! My roommate just jumped up and down going "omg they're gonna have goth babies" for about five minutes."
Always go a new place, Shrift!
(Barring some compelling reason of course)
Giant disco ball should battle it out with that thing the mythbusters built trying to make Archimedes' death ray.
I saw that! And I think they did Archimedes' thing wrong, though I don't remember why. I find these reproduce-historical-builds things frustrating, because they won't go whole-hog, with the disregard for current safety regs and expendable labor. Granted, history grad students cost more than the average slave, but I would think for some extra credit the average grad student might be willing to forego OSHA oversite.
I sneer at you winter-three-day-weekend-having people. MLK Day in the Intermountain West is looked at suspiciously as possibly being a socialist plot, so not many people get it off.
I start pretty much everything with sauteed onions and garlic so I'd prefer to add the fat there than in the crumbles if I'm using them instead of meat.
You know, if I put onions in mine, that makes perfect sense. Since I avoid onions, I don't really have more than 1 step in my process (that step being Open Up Ingredients And Toss In Pot).
Maybe I'll try it with sauteed onions one day.
Holli! That's exciting news.
I start pretty much everything with sauteed onions and garlic
Me too! Which is exactly why I've been excited to find little packages of fresh minced garlic/onion/shallots at Trader Joe's.
It's not all manky like a lot of prechopped garlic. It's really good and cuts the prep time down to nothing.
