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Author Topic: Recipe Thread  (Read 55662 times)

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Laetitia

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Re: Recipe Thread (Working on the title)
« Reply #90 on: March 29, 2009, 02:14:53 PM »

dude.
no onions????

My dad makes chili without onions, 'cause he can't eat them.
Does stuff with celery & garlic instead. It's awesome chili.
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Good judgment comes from experience, and a lot of experience comes from bad judgment.

John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #91 on: March 29, 2009, 02:16:34 PM »

dude.
no onions????

A tiny amount. Not pictured. I use a lot of garlic. Like, two bulbs, and that combined with the sweetness of the pepper tastes just right.
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"btw its not a claim. Its documented fact."

John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #92 on: March 29, 2009, 02:17:29 PM »

Does stuff with celery & garlic instead.

Exactly, I blend a bunch of celery into liquid and use a lot of garlic.

Sometimes I'll use onions, but I fry them in a pan first.
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #93 on: March 29, 2009, 03:27:13 PM »

dude.
no onions????

A tiny amount. Not pictured. I use a lot of garlic. Like, two bulbs, and that combined with the sweetness of the pepper tastes just right.

good man.
we are garlic WHORES at my house.
here's something to try (if you already aint)
cut the pointed end off whole heads of garlic (the tips of the surrounding cloves too)
place on double tinfoil
drizzle w/ olive oil
sprinkle oregano, salt, pepper over top
wrap w/ foil
cook on grill long time (indirect)
grab whole head w/ paper towel & squeeze garlicky goodness on crusty bread, steaks, veggies, a loved one...............
it is a paste at this point....yummy & slightly sweet from roasting
you will smell like an old sweaty italian the next day, but......who cares?
plus....is goo for you
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Bill Brasky

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Re: Recipe Thread (Working on the title)
« Reply #94 on: March 29, 2009, 04:00:36 PM »




Texas believes the world is built to revolve around it, much like the sun orbits around the earth. 



this too may be true....
except your whole ''tomatoe'' theory......
just doesn't hold water, dude.....the west didn't have or grow tomatoes, back in them days................


Tex Mex is not Mex. 

Quote
When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and tomatoes or nopales. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native indigenous foods of pre-Columbian Mexico, including chocolate, maize, huitlacoche, tomato, vanilla, avocado, guava, papaya, sapote, mamey, pineapple, soursop, jicama, chile pepper, beans, squash, sweet potato, peanut, achiote, turkey and a local variety of fish.

http://en.wikipedia.org/wiki/Mexican_cuisine
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John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #95 on: March 29, 2009, 04:06:14 PM »

good man.
we are garlic WHORES at my house.
here's something to try (if you already aint)
cut the pointed end off whole heads of garlic (the tips of the surrounding cloves too)
place on double tinfoil
drizzle w/ olive oil
sprinkle oregano, salt, pepper over top
wrap w/ foil
cook on grill long time (indirect)
grab whole head w/ paper towel & squeeze garlicky goodness on crusty bread, steaks, veggies, a loved one...............
it is a paste at this point....yummy & slightly sweet from roasting
you will smell like an old sweaty italian the next day, but......who cares?
plus....is goo for you

Yeah, we make roasted garlic all the time.

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"btw its not a claim. Its documented fact."

Riddler

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Re: Recipe Thread (Working on the title)
« Reply #96 on: March 29, 2009, 04:31:04 PM »



Yeah, we make roasted garlic all the time.



& the vampires shall not darken your door
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #97 on: March 29, 2009, 04:33:00 PM »



Tex Mex is not Mex. 

Quote
When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and tomatoes or nopales. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native indigenous foods of pre-Columbian Mexico, including chocolate, maize, huitlacoche, tomato, vanilla, avocado, guava, papaya, sapote, mamey, pineapple, soursop, jicama, chile pepper, beans, squash, sweet potato, peanut, achiote, turkey and a local variety of fish.

http://en.wikipedia.org/wiki/Mexican_cuisine

*must continue to argue w/ brasky*

http://whatscookingamerica.net/History/Chili/ChiliHistory.htm

The only thing certain about the origins of chili is that it did not originate in Mexico. Charles Ramsdell, a writer from San Antonio in an article called San Antonio: An Historical and Pictorial Guide, wrote:
"Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation, or even from one century, to another."

There are many legends and stories about where chili originated and it is generally thought, by most historians, that the earliest versions of chili were made by the very poorest people. J. C. Clopper, the first American known to have remarked about San Antonio's chili carne, wrote in 1926:

"When they have to pay for their meat in the market, a very little is made to suffice for a family; this is generally into a kind of hash with nearly as many peppers as there are pieces of meat - this is all stewed together."

If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated):

“detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.”
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #98 on: March 29, 2009, 04:34:27 PM »

and more on tomatoes (in the u.s.)

0ne of the strangest things about the history of the tomato (Lycopersicon esculentum) is the fact that, although it is of American origin, it was unknown as food in this country until long after it was commonly eaten in Europe. Until hardly more than a hundred years ago it was generally thought to be poisonous in the United States. Long before it was considered here as fit to eat, it was grown only as an ornamental garden plant, sometimes called "love apple."

http://aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/tomato.html
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John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #99 on: March 29, 2009, 04:35:29 PM »

generally thought to be poisonous in the United States.

Well, it's a type of nightshade.
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Bill Brasky

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Re: Recipe Thread (Working on the title)
« Reply #100 on: March 29, 2009, 05:00:57 PM »

"Chili, as we know it in the U.S.,"

You're proving my argument. 
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lspooner

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Re: Recipe Thread (Working on the title)
« Reply #101 on: March 29, 2009, 07:23:25 PM »

generally thought to be poisonous in the United States.

Well, it's a type of nightshade.

I remember reading somewhere that Jefferson grew and ate tomatoes at Monticello.
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John Shaw

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Re: Recipe Thread (Working on the title)
« Reply #102 on: March 29, 2009, 07:26:24 PM »

generally thought to be poisonous in the United States.

Well, it's a type of nightshade.

I remember reading somewhere that Jefferson grew and ate tomatoes at Monticello.

Well, tomatoes are great. He did, however, also have a large pool full of eels as well, which is fucking nasty.
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #103 on: March 29, 2009, 07:34:06 PM »

c'mon ...the greeks love eels.........
is tasty, no?
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Riddler

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Re: Recipe Thread (Working on the title)
« Reply #104 on: March 29, 2009, 07:35:43 PM »

"Chili, as we know it in the U.S.,"

You're proving my argument. 

ok....
''do over''
you are in what position re: chili debate??
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