Welcome to Debate Club! Please be aware that this is a space for respectful debate, and that your ideas will be challenged here. Please remember to critique the argument, not the author.
What are your unpopular opinions about health / fitness?
Replies
-
stevencloser wrote: »European Goulash:
Texan Chili (?):
the base spice in gulasch is paprika, made from larger, sweeter types of chilis
the base spice in "chili" is chili pepper, of the smaller, hotter types like birdseye and cayenne1 -
VintageFeline wrote: »yes. Powered chili should be pure chili pepper, dried and ground. "Chili powder" should specifically be a powder for use in the prepared dish, "chili."
and the oregano in it has to be Mexican oregano (sometimes called "wild marjoram"). Mediterranean oregano does not work with the chilis and cumin the same way.
Here we have oregano and marjoram. It is not called wild though. Would it be what you call wild?
Nope. Marjoram and Oregano are kissing cousins and are both members of the mint family. Mexican oregano (wild marjoram) is a completely different species unrelated to the mints. The botanical name is Lippia graveolens and it is actually related to verbena.
I looked and I can get it on Amazon! I see chili in my future, once again, for research purposes.3 -
French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
How about Dubuque? Right on the corner of 3 midwestern states (Iowa, Illinois, and Wisconsin) and we can float down the river.0 -
it's worth noting, that really small variations do result in different dishes.
Texas Chili and Goulash are really similar, but even if the ONLY difference between two recipes is the use of cayenne in one and paprika in the other, they will result in noticeably different dishes.
food is awesome3 -
I bet a lot of recipes get flattened out/changed due to five year olds in the eating demographic.2
-
French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
How about Dubuque? Right on the corner of 3 midwestern states (Iowa, Illinois, and Wisconsin) and we can float down the river.
If you do this you will have to start with a Turkey and Dressing sandwich.0 -
stevencloser wrote: »European Goulash:
Texan Chili (?):
the base spice in gulasch is paprika, made from larger, sweeter types of chilis
the base spice in "chili" is chili pepper, of the smaller, hotter types like birdseye and cayenne
Actually, the base spice in chili is ground ancho chili pepper (the dried version of poblanos), which gives it the flavor without much heat, then the smaller and hotter peppers are added for more heat without much change in flavor
.5 -
magster4isu wrote: »French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
How about Dubuque? Right on the corner of 3 midwestern states (Iowa, Illinois, and Wisconsin) and we can float down the river.
If you do this you will have to start with a Turkey and Dressing sandwich.
Sounds good to me and I will bring the cheese and beer for the starters.0 -
French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
Very familiar - Originally from St. Louis and most of our family is in the greater St. Louis metro area still.
There are some amazing local pit masters cooking in the empty lots around U City & Dog Town. They cook Kansas City style which is just fantastic with the sorghum molasses base sauce you get around Southern IL & MO.1 -
Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »amusedmonkey wrote: »Need2Exerc1se wrote: »amusedmonkey wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
I'm not a chili expert, but isn't chili just bolognese with different spices?
More heat, no milk, plus beans and peppers.
Bolognese has milk?
You learn new things every day.
I'm no expert with meat things.
Milk or (usually) cream to enhance the richness.
But you could add some to chili for the same reason. It would also mellow the heat a little bit.
No you are just talking crazy!
Chemically it's pretty much the same thing as putting cheese in the chili. Taste-wise it's something else. Personally I prefer to add a tablespoon or two of cocoa powder, skip the cheese, and crumble in cornbread.
I don't dislike cheese on chili but I don't put it in there. And always as a garnish only, sprinkled on top of a bowl of chili. Never in the pot.
Chili also varies from bolognese in that it doesn't have to include ground beef and may include other types of meat besides beef.
I've made bolognese with ground lamb, ground turkey, ground chicken, and sky bison, although the birds taste a bit different.
I've made chili with lamb, bison, pork, elk, and turkey. The turkey chili always seems like its missing a little something; I think the other meats just add some gaminess (and definitely some fat) that turkey can't.
But is it truly bolognese without beef? I mean people make pizza without dough but technically it's not pizza.
I think the only thing really required in chili is, well, chilis.
Chilis and cumin. Chili powder is nothing more than ground ancho chili, cumin, Mexican oregano, and garlic. Other ingredients can be included, but this is the basic.
Interesting. So when we dry chilis from our garden and grind them, that's not chili powder because we didn't add cumin?
Yup, that is ground chili pepper, not chili powder.
It's powdered chilis but not chili powder. I'm still calling it chili powder. Google says I can.
You missed the edit. Google is NOT the best source for this information. The food industry, especially the spice merchants, make a distinction.
If I grind my dried chilis into a powder I'm still calling it chili powder.
I think the confusion is in the very similar spelling of two different things...if you are growing chiles, you grind them into a chile powder. But a chili powder is specifically for chili (or related dish), of course one key ingredient of chili powder is chile powder.4 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
Yup, it is convoluted but we all know what we are talking about. Kind of like the areas where someone asks for a "coke" and needs to specify if it is a Coke, Sprite, Dr. Pepper, etc.
Might be the large number of Northern Europeans (German, Scandinavian, Polish, etc) who settled all over the area as opposed to southern Europe (Italy) who settled mostly in the one large city we have. As many say "all pasta is noodles, but not all noodles are pasta"
It's interesting how the same immigrant population cause different language variations. Obviously in the UK we have all kinds of Europeans living here. But that's not an evolution we have. Funny thing to me is how many fish 'n chip shops are owned by Italians though!
Weighing in as the son of Italian immigrants, it is all pasta by definition. The cut of pasta is the difference. While made the same, noodles are a northern European thing.0 -
it's worth noting, that really small variations do result in different dishes.
Texas Chili and Goulash are really similar, but even if the ONLY difference between two recipes is the use of cayenne in one and paprika in the other, they will result in noticeably different dishes.
food is awesome
Nope. Goulash is made from paprika and chili is made from anchos. Yes, botanically both are capsicum annum but hundreds of years of growing either in the soil of Hungary or the soil in Mexico has given them a completely different flavor profile. Technically, the ancho (or poblano if you prefer the fresh version) is the most authentic since chili peppers are a New World fruit.
1 -
The chili recipe I always used didn't have ground chili in it. We have two different kinds of Paprika though, one is mild and the other spicy, so maybe the spicy Paprika is more or less the saem as your gorund chili.1
-
VintageFeline wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »amusedmonkey wrote: »Need2Exerc1se wrote: »amusedmonkey wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
I'm not a chili expert, but isn't chili just bolognese with different spices?
More heat, no milk, plus beans and peppers.
Bolognese has milk?
You learn new things every day.
I'm no expert with meat things.
Milk or (usually) cream to enhance the richness.
But you could add some to chili for the same reason. It would also mellow the heat a little bit.
No you are just talking crazy!
Chemically it's pretty much the same thing as putting cheese in the chili. Taste-wise it's something else. Personally I prefer to add a tablespoon or two of cocoa powder, skip the cheese, and crumble in cornbread.
I don't dislike cheese on chili but I don't put it in there. And always as a garnish only, sprinkled on top of a bowl of chili. Never in the pot.
Chili also varies from bolognese in that it doesn't have to include ground beef and may include other types of meat besides beef.
I've made bolognese with ground lamb, ground turkey, ground chicken, and sky bison, although the birds taste a bit different.
I've made chili with lamb, bison, pork, elk, and turkey. The turkey chili always seems like its missing a little something; I think the other meats just add some gaminess (and definitely some fat) that turkey can't.
But is it truly bolognese without beef? I mean people make pizza without dough but technically it's not pizza.
I think the only thing really required in chili is, well, chilis.
I agree. I personally like a 50/50 beef pork split.
Classic Bolognese is Beef, Pork and Veal in equal parts.1 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
Yup, it is convoluted but we all know what we are talking about. Kind of like the areas where someone asks for a "coke" and needs to specify if it is a Coke, Sprite, Dr. Pepper, etc.
Might be the large number of Northern Europeans (German, Scandinavian, Polish, etc) who settled all over the area as opposed to southern Europe (Italy) who settled mostly in the one large city we have. As many say "all pasta is noodles, but not all noodles are pasta"
It's interesting how the same immigrant population cause different language variations. Obviously in the UK we have all kinds of Europeans living here. But that's not an evolution we have. Funny thing to me is how many fish 'n chip shops are owned by Italians though!
Weighing in as the son of Italian immigrants, it is all pasta by definition. The cut of pasta is the difference. While made the same, noodles are a northern European thing.
What's the difference between pasta and noodles, besides geography?0 -
it's worth noting, that really small variations do result in different dishes.
Texas Chili and Goulash are really similar, but even if the ONLY difference between two recipes is the use of cayenne in one and paprika in the other, they will result in noticeably different dishes.
food is awesome
Nope. Goulash is made from paprika and chili is made from anchos. Yes, botanically both are capsicum annum but hundreds of years of growing either in the soil of Hungary or the soil in Mexico has given them a completely different flavor profile. Technically, the ancho (or poblano if you prefer the fresh version) is the most authentic since chili peppers are a New World fruit.
what's the nope for? Yeah, I bungled the base spice in texas chili. You're right, it's ancho, i brain farted. But that wasn't the point of the post.
Despite being closely related, just swapping that single ingredient results in 2 very different dishes. Chili or Goulash.0 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
Yup, it is convoluted but we all know what we are talking about. Kind of like the areas where someone asks for a "coke" and needs to specify if it is a Coke, Sprite, Dr. Pepper, etc.
Might be the large number of Northern Europeans (German, Scandinavian, Polish, etc) who settled all over the area as opposed to southern Europe (Italy) who settled mostly in the one large city we have. As many say "all pasta is noodles, but not all noodles are pasta"
It's interesting how the same immigrant population cause different language variations. Obviously in the UK we have all kinds of Europeans living here. But that's not an evolution we have. Funny thing to me is how many fish 'n chip shops are owned by Italians though!
Weighing in as the son of Italian immigrants, it is all pasta by definition. The cut of pasta is the difference. While made the same, noodles are a northern European thing.
Yes we call all pasta of all shapes pasta.
Noodles though I call Asian not northern European?0 -
stevencloser wrote: »The chili recipe I always used didn't have ground chili in it. We have two different kinds of Paprika though, one is mild and the other spicy, so maybe the spicy Paprika is more or less the saem as your gorund chili.
Different flavor profile. I have both paprika and a selection of ground chili pepper (ancho, cayenne, Aleppo, and chipotle) (as well as chili powder) and they don't taste the same0 -
French_Peasant wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »amusedmonkey wrote: »Need2Exerc1se wrote: »amusedmonkey wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
I'm not a chili expert, but isn't chili just bolognese with different spices?
More heat, no milk, plus beans and peppers.
Bolognese has milk?
You learn new things every day.
I'm no expert with meat things.
Milk or (usually) cream to enhance the richness.
But you could add some to chili for the same reason. It would also mellow the heat a little bit.
No you are just talking crazy!
Chemically it's pretty much the same thing as putting cheese in the chili. Taste-wise it's something else. Personally I prefer to add a tablespoon or two of cocoa powder, skip the cheese, and crumble in cornbread.
I don't dislike cheese on chili but I don't put it in there. And always as a garnish only, sprinkled on top of a bowl of chili. Never in the pot.
Chili also varies from bolognese in that it doesn't have to include ground beef and may include other types of meat besides beef.
I've made bolognese with ground lamb, ground turkey, ground chicken, and sky bison, although the birds taste a bit different.
I've made chili with lamb, bison, pork, elk, and turkey. The turkey chili always seems like its missing a little something; I think the other meats just add some gaminess (and definitely some fat) that turkey can't.
But is it truly bolognese without beef? I mean people make pizza without dough but technically it's not pizza.
I think the only thing really required in chili is, well, chilis.
Chilis and cumin. Chili powder is nothing more than ground ancho chili, cumin, Mexican oregano, and garlic. Other ingredients can be included, but this is the basic.
Interesting. So when we dry chilis from our garden and grind them, that's not chili powder because we didn't add cumin?
Yup, that is ground chili pepper, not chili powder.
It's powdered chilis but not chili powder. I'm still calling it chili powder. Google says I can.
You missed the edit. Google is NOT the best source for this information. The food industry, especially the spice merchants, make a distinction.
If I grind my dried chilis into a powder I'm still calling it chili powder.
I think the confusion is in the very similar spelling of two different things...if you are growing chiles, you grind them into a chile powder. But a chili powder is specifically for chili (or related dish), of course one key ingredient of chili powder is chile powder.
I think you are wrong here. Look "chili" up in the dictionary. It's a hot pepper. Chile is just another spelling for chili.0 -
French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
How about Dubuque? Right on the corner of 3 midwestern states (Iowa, Illinois, and Wisconsin) and we can float down the river.
I am skeptical of the quality of the Delta Blues in Dubuque, but can be persuaded.
Actually to be purists we would probably have to start in Chicago, go down Route 66, and then to 61 into the Delta region.1 -
it's worth noting, that really small variations do result in different dishes.
Texas Chili and Goulash are really similar, but even if the ONLY difference between two recipes is the use of cayenne in one and paprika in the other, they will result in noticeably different dishes.
food is awesome
Nope. Goulash is made from paprika and chili is made from anchos. Yes, botanically both are capsicum annum but hundreds of years of growing either in the soil of Hungary or the soil in Mexico has given them a completely different flavor profile. Technically, the ancho (or poblano if you prefer the fresh version) is the most authentic since chili peppers are a New World fruit.
what's the nope for? Yeah, I bungled the base spice in texas chili. You're right, it's ancho, i brain farted. But that wasn't the point of the post.
Despite being closely related, just swapping that single ingredient results in 2 very different dishes. Chili or Goulash.
Which is what i "noped"0 -
French_Peasant wrote: »French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
How about Dubuque? Right on the corner of 3 midwestern states (Iowa, Illinois, and Wisconsin) and we can float down the river.
I am skeptical of the quality of the Delta Blues in Dubuque, but can be persuaded.
Actually to be purists we would probably have to start in Chicago, go down Route 66, and then to 61 into the Delta region.
I agree with this!0 -
magster4isu wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
Yup, it is convoluted but we all know what we are talking about. Kind of like the areas where someone asks for a "coke" and needs to specify if it is a Coke, Sprite, Dr. Pepper, etc.
Might be the large number of Northern Europeans (German, Scandinavian, Polish, etc) who settled all over the area as opposed to southern Europe (Italy) who settled mostly in the one large city we have. As many say "all pasta is noodles, but not all noodles are pasta"
It's interesting how the same immigrant population cause different language variations. Obviously in the UK we have all kinds of Europeans living here. But that's not an evolution we have. Funny thing to me is how many fish 'n chip shops are owned by Italians though!
Weighing in as the son of Italian immigrants, it is all pasta by definition. The cut of pasta is the difference. While made the same, noodles are a northern European thing.
What's the difference between pasta and noodles, besides geography?
All pasta is noodles, but not all noodles are pasta.0 -
magster4isu wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
Yup, it is convoluted but we all know what we are talking about. Kind of like the areas where someone asks for a "coke" and needs to specify if it is a Coke, Sprite, Dr. Pepper, etc.
Might be the large number of Northern Europeans (German, Scandinavian, Polish, etc) who settled all over the area as opposed to southern Europe (Italy) who settled mostly in the one large city we have. As many say "all pasta is noodles, but not all noodles are pasta"
It's interesting how the same immigrant population cause different language variations. Obviously in the UK we have all kinds of Europeans living here. But that's not an evolution we have. Funny thing to me is how many fish 'n chip shops are owned by Italians though!
Weighing in as the son of Italian immigrants, it is all pasta by definition. The cut of pasta is the difference. While made the same, noodles are a northern European thing.
What's the difference between pasta and noodles, besides geography?
Ballache but I posted a link further back with the difference. Pasta and noodle are different things to me.0 -
stevencloser wrote: »The chili recipe I always used didn't have ground chili in it. We have two different kinds of Paprika though, one is mild and the other spicy, so maybe the spicy Paprika is more or less the saem as your gorund chili.
Different flavor profile. I have both paprika and a selection of ground chili pepper (ancho, cayenne, Aleppo, and chipotle) (as well as chili powder) and they don't taste the same
Unfortunately those don't grow here so we have to make do. Fresh chilis and spicy paprika powder, cumin, cilantro, oregano.
We only get cayenne powder from those. Anything more special I'd have to buy from a specialty shop online, which would be a tad expensive.0 -
magster4isu wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
Yup, it is convoluted but we all know what we are talking about. Kind of like the areas where someone asks for a "coke" and needs to specify if it is a Coke, Sprite, Dr. Pepper, etc.
Might be the large number of Northern Europeans (German, Scandinavian, Polish, etc) who settled all over the area as opposed to southern Europe (Italy) who settled mostly in the one large city we have. As many say "all pasta is noodles, but not all noodles are pasta"
It's interesting how the same immigrant population cause different language variations. Obviously in the UK we have all kinds of Europeans living here. But that's not an evolution we have. Funny thing to me is how many fish 'n chip shops are owned by Italians though!
Weighing in as the son of Italian immigrants, it is all pasta by definition. The cut of pasta is the difference. While made the same, noodles are a northern European thing.
What's the difference between pasta and noodles, besides geography?
All pasta is noodles, but not all noodles are pasta.
Still doesn't answer my question.0 -
French_Peasant wrote: »French_Peasant wrote: »VintageFeline wrote: »French_Peasant wrote: »VintageFeline wrote: »I did not know people felt so passionately about beans in chili (or lack thereof). But whatever your preference at no point can you call it a stew. Or soup. WTF is that about!? And serving it with spaghetti? You over the ponders are a weird lot.
As a Brit who experiences no regional variations of chili beyond are you fancy and put a bit of dark chocolate in and puts beans in if I have them and considers chili to be about the flavour more than anything (so I'm also cool with vegi varieties) I find this whole conversation entertaining. We probably break all kinds of rules though as it's most often served with rice here. Or loaded nachos.
I am partial to a chili cheese dog when on your fine shores though.
You just need to come back to the U.S. and go on a Chili Trail Pilgrimage. Or, better yet, a BBQ Trail Pilgrimage, if you want to see a real smackdown.
For the record, although I happily eat any and all chili and BBQ, I favor a Virginia vinegar sauce over ribs or pulled pork (brisket is way down the list) and I will kick anyone's butt in a chili cook-off with my white chicken chili. The secret ingredient? Evil.
I am so on board with a BBQ Trail Pilgrimage.
One of these years, I am going to drive down Highway 61 from St. Louis to New Orleans, and I am going to eat all of the BBQ and listen to all the Delta Blues.
We need to get all the Midwesterners together for a road trip.
Okay, but we all have to meet in St. Louis, not Minnesota. Delta Blues > Dylan.
Also, one of the stops has to be Lambert's Throwed Rolls Cafe in Sikeston, MO. It's not BBQ, but the local baseball team boys throw rolls at your head and expect you to catch them.
Very familiar - Originally from St. Louis and most of our family is in the greater St. Louis metro area still.
There are some amazing local pit masters cooking in the empty lots around U City & Dog Town. They cook Kansas City style which is just fantastic with the sorghum molasses base sauce you get around Southern IL & MO.
When I was in 4th grade, my grandparents moved to the Ozarks, and we would always cross the river near Cairo and then stop at Boomland (a mecca for roadside Americana back then) and Lamberts. I always felt like I was getting somewhere once we hit that red dirt.1 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
I actually think it's that a lot of Americans ran into noodles from a central European background first, and knew only a limited selection of pasta (which some apparently called macaroni in all forms, although we did not).
When I was growing up, you had noodles, which were egg noodles, or spaghetti, or lasagne noodles. Pasta as a general term was not used. I don't recall noodles with Chinese food from when I was young, but later had it with Japanese food (nice restaurant in town was Japanese) and then was exposed to it (late high school) in Chinese and Thai.
I now think of pasta as Italian and noodles as everything else, although I'd tend to agree that noodles is the generic.
That said, chili shouldn't be put on spaghetti, that's a weird Cincinnati thing. (Joking, mostly.)1 -
magster4isu wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »Texas Chili competitions, the only ones that matter, will disqualify you for putting beans in a stew and calling it chili.
I really don't care what the yankees up in Ohio do with their stews.
IT'S NOT STEW! Ground beef does not a stew make.We have a restaurant locally called "Real Chili" and you can get your chili either over noodles (macaroni, not spaghetti), potatoes, or neither. Greasy spoon and a great place to stop after bar time.
Again, noodles are not pasta, noodles are Asian, pasta is Italian and chili shouldn't be served with either. I'll let the potatoes pass.
Around here, "noodles" is an all-encompassing term and includes Asian noodles, pasta, egg noodles, Spaetzle, etc.
And was the cause of much confusion in my adolescent mind when watching US TV shows (mostly Friends TBH) when lasagne is being made but noodles being references. SO confused.
I grew up in a small town with heavy German/Northern European influence so "noodles" usually meant wide egg noodles. As my horizons expanded, so did the things that were included as noodles. We made lasagna with lasagna noodles that were pasta. We made macaroni and cheese with noodles that were pasta. Many made schnitzel with a side of noodles that were Spaetzel.
That seems very convoluted. Macaroni/lasagne sheets etc would be types/shapes of pasta. Now you're all throwing extraneous words into the mix.
It's interesting that moving beyond a European grounding (where pasta is from) caused the calling of pasta to morph into noodles.
Yup, it is convoluted but we all know what we are talking about. Kind of like the areas where someone asks for a "coke" and needs to specify if it is a Coke, Sprite, Dr. Pepper, etc.
Might be the large number of Northern Europeans (German, Scandinavian, Polish, etc) who settled all over the area as opposed to southern Europe (Italy) who settled mostly in the one large city we have. As many say "all pasta is noodles, but not all noodles are pasta"
It's interesting how the same immigrant population cause different language variations. Obviously in the UK we have all kinds of Europeans living here. But that's not an evolution we have. Funny thing to me is how many fish 'n chip shops are owned by Italians though!
Weighing in as the son of Italian immigrants, it is all pasta by definition. The cut of pasta is the difference. While made the same, noodles are a northern European thing.
What's the difference between pasta and noodles, besides geography?
Not much. There can be slight variations but and German Egg Noodle and Tagliatelle Fresca are essentially made the same way with the same ingredients.1 -
stevencloser wrote: »stevencloser wrote: »The chili recipe I always used didn't have ground chili in it. We have two different kinds of Paprika though, one is mild and the other spicy, so maybe the spicy Paprika is more or less the saem as your gorund chili.
Different flavor profile. I have both paprika and a selection of ground chili pepper (ancho, cayenne, Aleppo, and chipotle) (as well as chili powder) and they don't taste the same
Unfortunately those don't grow here so we have to make do. Fresh chilis and spicy paprika powder, cumin, cilantro, oregano.
For some reason I always thought you were in the US. My apologies.
In the end, they are all chili peppers. What would the world's different cuisines be like if the chili pepper had not been "discovered" in the New World? For that matter, any of the nightshades (potato, tomato, eggplant, etc)1
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.6K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions