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EternalOptimist
4th November 2015, 23:54
As you all know, I like to cook.

One of my specialities is chille con carne, two days worth in a big cauldron


500g beef mince
500g lambs mince
2 med onions
8 tomatos
loads of mushrooms
4 sweet peppers
2 chille peppers
1/4 l of water
tin of mixed beans
sachets of chille con carne mis
crusty bread.


Not so special, huh ?

But I put the last bit on for me, after the missus went to bed. I played a bit of my game, and forgot it was on the stove.
So I goes out to give it a stir, and a little bit has stuck to the bottom of the pan and burned a little. Scrape as I could, I couldn't get the last bit of burney stuff off the wooden spoon, but when I tasted it, it was perfect.

So I deliberately set out to do it to the whole pan. Boiled it dry, then burned it through. It's absolutely fantastic.

a most brilliant and fantastic discovery

Gumbo Robot
5th November 2015, 06:36
There seems to be a thing for adding dark chocolate to chili.

Haven't tried it myself yet.

Chuck
5th November 2015, 08:34
If you want a decent chilli, search for Jamie Oliver's winter chilli recipe with brisket beef and belly pork. Just fantastic.

Needs several hours of slow cooking but well worth it if you're patient.

milanbenes
5th November 2015, 13:15
As you all know, I like to cook.

One of my specialities is chille con carne, two days worth in a big cauldron


500g beef mince
500g lambs mince
2 med onions
8 tomatos
loads of mushrooms
4 sweet peppers
2 chille peppers
1/4 l of water
tin of mixed beans
sachets of chille con carne mis
crusty bread.


Not so special, huh ?

But I put the last bit on for me, after the missus went to bed. I played a bit of my game, and forgot it was on the stove.
So I goes out to give it a stir, and a little bit has stuck to the bottom of the pan and burned a little. Scrape as I could, I couldn't get the last bit of burney stuff off the wooden spoon, but when I tasted it, it was perfect.

So I deliberately set out to do it to the whole pan. Boiled it dry, then burned it through. It's absolutely fantastic.

a most brilliant and fantastic discovery


that wouldn't last two days at chateau benes

sounds great though

don't get the burning bit, didn't it taste burnt ?

Milan.

MrMarkyMark
5th November 2015, 13:26
There seems to be a thing for adding dark chocolate to chili.

Haven't tried it myself yet.

Its very good.
The longer the better, the Italians cook a meat sauce for 12 hours+ on a very low heat.

https://www.google.co.uk/#safe=active&q=24+hour+italian+ragu

BrilloPad
5th November 2015, 13:28
Once burnt, isn't it cancerous?

d000hg
5th November 2015, 14:17
Are you sure you haven't invented something akin to marmite?

MrMarkyMark
5th November 2015, 14:28
The missus did something like that with a bolognaise in a Le Creuset, but only partially.
Tasted foul, she now has strict instructions never to do it again.

Maybe its your lack of taste, what did the rest of the family think?

_V_
5th November 2015, 17:30
Once burnt, isn't it cancerous?

Chemicals in Meat Cooked at High Temperatures and Cancer Risk - National Cancer Institute (http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet)

Sounds dangerous and digusting.

EternalOptimist
5th November 2015, 18:21
Chemicals in Meat Cooked at High Temperatures and Cancer Risk - National Cancer Institute (http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet)

Sounds dangerous and digusting.


:eyes who? me or the chille

Zero Liability
5th November 2015, 18:52
Chemicals in Meat Cooked at High Temperatures and Cancer Risk - National Cancer Institute (http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet)

Sounds dangerous and digusting.

This (http://articles.mercola.com/sites/articles/archive/2011/12/31/heating-proteins-can-lead-to-cancer.aspx) also covers the topic pretty well. Slightly different take here (http://www.marksdailyapple.com/red-meat-breast-cancer-net-carbs-and-solutions-for-excess-unavoidable-sun/#axzz3qf8an4Is).

Still, chilli con carne is one of my favourite dishes.

SpontaneousOrder
5th November 2015, 19:10
There seems to be a thing for adding dark chocolate to chili.

Haven't tried it myself yet.

Yeah, it's good. Just 1 square (the thin fancy squares - not a dairy milk square) for a big pan full.

Makes it a nice richer colour, and tastes richer too. It's the same as adding a pinch of sugar for the most part, but the colour is good and I think it can fill out a slight flat spot in the taste.

I dunno what's in your chilli mix sachets, but extra cumin *might* be good.

greenlake
5th November 2015, 19:15
Chemicals in Meat Cooked at High Temperatures and Cancer Risk - National Cancer Institute (http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet)

Sounds dangerous and digusting.

How to get that burned taste without the cancer risk....or maybe not....

http://volksrepublikchina.com/wp-content/uploads/2012/12/Witziges-aus-China-burned-meat-flavour-biscuit.jpg