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What are your unpopular opinions about health / fitness?
Replies
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French_Peasant wrote: »
debatable, but still only acceptable as a topping, and used sparingly.
Chili should never be cooked with dairy products involved.
I agree. I would only add sour cream if having over nachos, and even then I probably wouldn't.0 -
stevencloser wrote: »Chef_Barbell wrote: »Need2Exerc1se wrote: »@piperdown44I should tell my co-workers that I'm entering the chili contest with a chili made of fruit and seeds and record their reactions.
If it has beans it's not chili. It's stew.
If it doesn't have beans it's not chili, it's hot dog or pasta sauce.
Texas chili has no beans in it.
Texas chili looks like Goulash.
Hold up.
I was raised by a West Virginia-born Pennsylvania-raised mom and she called goulash a recipe of tomato sauce, hamburger meat, pepper and onion poured over macaroni noodles.
We are so weirdly wonderfully diverse.
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My mom has to add sour cream to chili because she has no tolerance for spice.1
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cmriverside wrote: »stevencloser wrote: »Chef_Barbell wrote: »Need2Exerc1se wrote: »@piperdown44I should tell my co-workers that I'm entering the chili contest with a chili made of fruit and seeds and record their reactions.
If it has beans it's not chili. It's stew.
If it doesn't have beans it's not chili, it's hot dog or pasta sauce.
Texas chili has no beans in it.
Texas chili looks like Goulash.
Hold up.
I was raised by a West Virginia-born Pennsylvania-raised mom and she called goulash a recipe of tomato sauce, hamburger meat, pepper and onion poured over macaroni noodles.
We are so weirdly wonderfully diverse.
Around here, goulash is ground beef (or mini meatballs) and onions in a brown cream sauce over wide egg noodles0 -
When I make chili for the family, I have to make 2 batches. One for me and a mild one for the wimps who can't take the heat.2 -
yep.
The hardest thing about living in New York for me was the lack of really spicy food. Every once in a while I would get a craving for mouth scorching spicy, and it was super inconvenient to find it. Most "mexican" food was out, because it was more Puerto Rican or Dominican than Mexican, and their cuisine seems to be heat-averse. Best bet was usually Indian.0 -
magster4isu wrote: »
When I make chili for the family, I have to make 2 batches. One for me and a mild one for the wimps who can't take the heat.
My Mom always made it for her (a wimp) and put the bottles of cayenne and Tabasco on the table for those who wanted to heat it up.0 -
cmriverside wrote: »stevencloser wrote: »Chef_Barbell wrote: »Need2Exerc1se wrote: »@piperdown44I should tell my co-workers that I'm entering the chili contest with a chili made of fruit and seeds and record their reactions.
If it has beans it's not chili. It's stew.
If it doesn't have beans it's not chili, it's hot dog or pasta sauce.
Texas chili has no beans in it.
Texas chili looks like Goulash.
Hold up.
I was raised by a West Virginia-born Pennsylvania-raised mom and she called goulash a recipe of tomato sauce, hamburger meat, pepper and onion poured over macaroni noodles.
We are so weirdly wonderfully diverse.
Goulash has chunks of meat and a spicy sauce, mostly eaten with pasta apparently but I don't like that, rather potatoes. When I googled Texan chili it looked basically like that.2 -
yep.
The hardest thing about living in New York for me was the lack of really spicy food. Every once in a while I would get a craving for mouth scorching spicy, and it was super inconvenient to find it. Most "mexican" food was out, because it was more Puerto Rican or Dominican than Mexican, and their cuisine seems to be heat-averse. Best bet was usually Indian.
Had that same problem working a contract in Maryland... peeps just could not understand what spicy really means.0 -
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?0 -
cmriverside wrote: »stevencloser wrote: »Chef_Barbell wrote: »Need2Exerc1se wrote: »@piperdown44I should tell my co-workers that I'm entering the chili contest with a chili made of fruit and seeds and record their reactions.
If it has beans it's not chili. It's stew.
If it doesn't have beans it's not chili, it's hot dog or pasta sauce.
Texas chili has no beans in it.
Texas chili looks like Goulash.
Hold up.
I was raised by a West Virginia-born Pennsylvania-raised mom and she called goulash a recipe of tomato sauce, hamburger meat, pepper and onion poured over macaroni noodles.
We are so weirdly wonderfully diverse.
I was going to call sacriledge on the ground beef in goulash, but when I googled it, all the recipes called for ground beef.
Now I'm baffled at what my Eastern European mom called 'goulash' (cubed steak over mashed potatoes, and no tomato sauce, it was a brown sauce)0 -
European Goulash:
Texan Chili (?):
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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. regular marjoram is also a member of the "mint" family of spices, like oregano. Mexican oregano and wild marjoram are the same thing, and is neither oregano or marjoram.
Because words don't even have meaning so what's the point.2 -
Goulash here is not ground beef, it's a cheap cut in chunks and features paprika. Like this:
https://www.bbcgoodfood.com/recipes/180653/beef-goulash1 -
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.
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VintageFeline wrote: »Goulash here is not ground beef, it's a cheap cut in chunks and features paprika. Like this:
https://www.bbcgoodfood.com/recipes/180653/beef-goulash
That's closer to my Mom's, but not made with tomato sauce...0 -
annaskiski wrote: »cmriverside wrote: »stevencloser wrote: »Chef_Barbell wrote: »Need2Exerc1se wrote: »@piperdown44I should tell my co-workers that I'm entering the chili contest with a chili made of fruit and seeds and record their reactions.
If it has beans it's not chili. It's stew.
If it doesn't have beans it's not chili, it's hot dog or pasta sauce.
Texas chili has no beans in it.
Texas chili looks like Goulash.
Hold up.
I was raised by a West Virginia-born Pennsylvania-raised mom and she called goulash a recipe of tomato sauce, hamburger meat, pepper and onion poured over macaroni noodles.
We are so weirdly wonderfully diverse.
I was going to call sacriledge on the ground beef in goulash, but when I googled it, all the recipes called for ground beef.
Now I'm baffled at what my Eastern European mom called 'goulash' (cubed steak over mashed potatoes, and no tomato sauce, it was a brown sauce)
That is closer to what I knew as goulash.
Hungarian goulash, on the other hand, is red but from paprika, not tomatoes.0 -
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.2 -
annaskiski wrote: »cmriverside wrote: »stevencloser wrote: »Chef_Barbell wrote: »Need2Exerc1se wrote: »@piperdown44I should tell my co-workers that I'm entering the chili contest with a chili made of fruit and seeds and record their reactions.
If it has beans it's not chili. It's stew.
If it doesn't have beans it's not chili, it's hot dog or pasta sauce.
Texas chili has no beans in it.
Texas chili looks like Goulash.
Hold up.
I was raised by a West Virginia-born Pennsylvania-raised mom and she called goulash a recipe of tomato sauce, hamburger meat, pepper and onion poured over macaroni noodles.
We are so weirdly wonderfully diverse.
I was going to call sacriledge on the ground beef in goulash, but when I googled it, all the recipes called for ground beef.
Now I'm baffled at what my Eastern European mom called 'goulash' (cubed steak over mashed potatoes, and no tomato sauce, it was a brown sauce)
That is closer to what I knew as goulash.
Hungarian goulash, on the other hand, is red but from paprika, not tomatoes.
This is similar to my Mom's goulash, down to the cucumber salad even....
http://www.foodnetwork.com/recipes/hungarian-goulash-recipe2-2011533
ETA, although I see even this one has tomatoes..
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