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best tv show on cooking?
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Good Eats and Iron Chef are my favorites on the food channel
wayne http://www.movieandtvnews.com/ "Leo Scanlon" > wrote in message ... > On 10 Sep 2004 18:48:35 -0700, (Goy Liath) wrote: > > >http://www.fronterakitchens.com/ > > > >rick bayles mexican cooking? > > > >or how about barbeque university? > > I like Good Eats and America's Test Kitchen. > > Leo |
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Here! Here! Though I don't mind watching How to Boil Water now that
Jack Hourigan is on it. :-) On Sat, 11 Sep 2004 11:58:08 GMT, (Leo Scanlon) wrote: >I like Good Eats and America's Test Kitchen. > >Leo |
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Michael Odom wrote:
> > On Sat, 11 Sep 2004 11:58:08 GMT, (Leo > Scanlon) wrote: > >On 10 Sep 2004 18:48:35 -0700, (Goy Liath) wrote: > > > >>http://www.fronterakitchens.com/ > >> > >>rick bayles mexican cooking? He gives me the willies. > >I like Good Eats and America's Test Kitchen. > Alton Brown's show is almost always informative and enjoyable. ATK > usually irritates me, though. Probably something to do with their > chili show, I must confess. Heh. I thought of you this morning when alton made a bowl of red. Wondered what you would have thought about it. nancy |
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x-archive:no
On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > wrote: <SNIP> >> Alton Brown's show is almost always informative and enjoyable. ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. > >Heh. I thought of you this morning when alton made a bowl of red. >Wondered what you would have thought about it. > >nancy I thought the Good eats Chili show itself was great, but I still shudder at that chili recipe. I can overlook the pressure cooker, but "New York" hot sauce and corn chips? That just puts a bur under my Texas saddle. Good Eats Pressure Cooker Chili 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. |
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On 2004-09-11, x-archive:no > wrote:
> I thought the Good eats Chili show itself was great, but I still > shudder at that chili recipe. I can overlook the pressure cooker, but I agree. I thought that episode was the funniest, yet. But, the chili was, as you say, less than authentic. I also don't like pressure cooker beans. It's ironic that I bought a p/c just for beans and then strongly disliked how they turned out. I'm still working on it, though. nb |
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"x-archive:no" > wrote in
: > x-archive:no > > On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > wrote: > <SNIP> >>> Alton Brown's show is almost always informative and enjoyable. ATK >>> usually irritates me, though. Probably something to do with their >>> chili show, I must confess. >> >>Heh. I thought of you this morning when alton made a bowl of red. >>Wondered what you would have thought about it. >> >>nancy > > I thought the Good eats Chili show itself was great, but I still > shudder at that chili recipe. I can overlook the pressure cooker, but > "New York" hot sauce and corn chips? That just puts a bur under my > Texas saddle. > > Good Eats Pressure Cooker Chili > > 3 pounds stew meat (beef, pork, and/or lamb) > 2 teaspoons peanut oil > 1 1/2 teaspoons kosher salt > 1 (12-ounce) bottle of beer, preferably a medium ale > 1 (16-ounce) container salsa > 30 tortilla chips > 2 chipotle peppers canned in adobo sauce, chopped > 1 tablespoon adobo sauce (from the chipotle peppers in adobo) > 1 tablespoon tomato paste > 1 tablespoon chili powder > 1 teaspoon ground cumin > > > Place the meat in a large mixing bowl and toss with the peanut oil and > salt. Set aside. > Heat a 6-quart heavy-bottomed pressure cooker over high heat until > hot. Add the meat in 3 or 4 batches and brown on all sides, > approximately 2 minutes per batch. Once each batch is browned, place > the meat in a clean large bowl. > > Once all of the meat is browned, add the beer to the cooker to deglaze > the pot. > Scrape the browned bits from the bottom of the pot. Add the meat back > to the pressure cooker along with the salsa, tortilla chips, chipotle > peppers, adobo sauce, tomato paste, chili powder, and ground cumin and > stir to combine. Lock the lid in place according to the manufacturer's > instructions. When the steam begins to hiss out of the cooker, reduce > the heat to low, just enough to maintain a very weak whistle. Cook for > 25 minutes. Remove from the heat and carefully release the steam. > Serve immediately. Why is it that the psi of pressure is rarely if ever mentioned today when pressure cooking is indicated? What psi should be assumed? Do most of today's pressure cookers have only one pressure setting? My pressure cooker can be set for 5, 10, or 15 psi. In the previous recipe, given the cooking time of 25 minutes for stew meat and immediate pressure release, I would assume this would require 15 psi. In earlier cookbooks for pressure cookers, different psi settings were deemed more appropriate for certain foods. For example, a lower psi and greater cooking time was usually recommended for cooking soaked dried legumes in order to preserve a better texture. Now what? -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"x-archive:no" > wrote in
: > x-archive:no > > On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > wrote: > <SNIP> >>> Alton Brown's show is almost always informative and enjoyable. ATK >>> usually irritates me, though. Probably something to do with their >>> chili show, I must confess. >> >>Heh. I thought of you this morning when alton made a bowl of red. >>Wondered what you would have thought about it. >> >>nancy > > I thought the Good eats Chili show itself was great, but I still > shudder at that chili recipe. I can overlook the pressure cooker, but > "New York" hot sauce and corn chips? That just puts a bur under my > Texas saddle. > > Good Eats Pressure Cooker Chili > > 3 pounds stew meat (beef, pork, and/or lamb) > 2 teaspoons peanut oil > 1 1/2 teaspoons kosher salt > 1 (12-ounce) bottle of beer, preferably a medium ale > 1 (16-ounce) container salsa > 30 tortilla chips > 2 chipotle peppers canned in adobo sauce, chopped > 1 tablespoon adobo sauce (from the chipotle peppers in adobo) > 1 tablespoon tomato paste > 1 tablespoon chili powder > 1 teaspoon ground cumin > > > Place the meat in a large mixing bowl and toss with the peanut oil and > salt. Set aside. > Heat a 6-quart heavy-bottomed pressure cooker over high heat until > hot. Add the meat in 3 or 4 batches and brown on all sides, > approximately 2 minutes per batch. Once each batch is browned, place > the meat in a clean large bowl. > > Once all of the meat is browned, add the beer to the cooker to deglaze > the pot. > Scrape the browned bits from the bottom of the pot. Add the meat back > to the pressure cooker along with the salsa, tortilla chips, chipotle > peppers, adobo sauce, tomato paste, chili powder, and ground cumin and > stir to combine. Lock the lid in place according to the manufacturer's > instructions. When the steam begins to hiss out of the cooker, reduce > the heat to low, just enough to maintain a very weak whistle. Cook for > 25 minutes. Remove from the heat and carefully release the steam. > Serve immediately. Why is it that the psi of pressure is rarely if ever mentioned today when pressure cooking is indicated? What psi should be assumed? Do most of today's pressure cookers have only one pressure setting? My pressure cooker can be set for 5, 10, or 15 psi. In the previous recipe, given the cooking time of 25 minutes for stew meat and immediate pressure release, I would assume this would require 15 psi. In earlier cookbooks for pressure cookers, different psi settings were deemed more appropriate for certain foods. For example, a lower psi and greater cooking time was usually recommended for cooking soaked dried legumes in order to preserve a better texture. Now what? -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Sat, 11 Sep 2004 22:29:35 GMT, "x-archive:no"
> wrote: >x-archive:no > >On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > >wrote: ><SNIP> >>> Alton Brown's show is almost always informative and enjoyable. ATK >>> usually irritates me, though. Probably something to do with their >>> chili show, I must confess. >> >>Heh. I thought of you this morning when alton made a bowl of red. >>Wondered what you would have thought about it. >> >>nancy > >I thought the Good eats Chili show itself was great, but I still >shudder at that chili recipe. it does seem kinda vile. maybe salsa in chili is a good idea, but i'm not trying it. your pal, blake |
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"x-archive:no" > wrote in
: > x-archive:no > > On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > wrote: > <SNIP> >>> Alton Brown's show is almost always informative and enjoyable. ATK >>> usually irritates me, though. Probably something to do with their >>> chili show, I must confess. >> >>Heh. I thought of you this morning when alton made a bowl of red. >>Wondered what you would have thought about it. >> >>nancy > > I thought the Good eats Chili show itself was great, but I still > shudder at that chili recipe. I can overlook the pressure cooker, but > "New York" hot sauce and corn chips? That just puts a bur under my > Texas saddle. > > Good Eats Pressure Cooker Chili > > 3 pounds stew meat (beef, pork, and/or lamb) > 2 teaspoons peanut oil > 1 1/2 teaspoons kosher salt > 1 (12-ounce) bottle of beer, preferably a medium ale > 1 (16-ounce) container salsa > 30 tortilla chips > 2 chipotle peppers canned in adobo sauce, chopped > 1 tablespoon adobo sauce (from the chipotle peppers in adobo) > 1 tablespoon tomato paste > 1 tablespoon chili powder > 1 teaspoon ground cumin > > > Place the meat in a large mixing bowl and toss with the peanut oil and > salt. Set aside. > Heat a 6-quart heavy-bottomed pressure cooker over high heat until > hot. Add the meat in 3 or 4 batches and brown on all sides, > approximately 2 minutes per batch. Once each batch is browned, place > the meat in a clean large bowl. > > Once all of the meat is browned, add the beer to the cooker to deglaze > the pot. > Scrape the browned bits from the bottom of the pot. Add the meat back > to the pressure cooker along with the salsa, tortilla chips, chipotle > peppers, adobo sauce, tomato paste, chili powder, and ground cumin and > stir to combine. Lock the lid in place according to the manufacturer's > instructions. When the steam begins to hiss out of the cooker, reduce > the heat to low, just enough to maintain a very weak whistle. Cook for > 25 minutes. Remove from the heat and carefully release the steam. > Serve immediately. Why is it that the psi of pressure is rarely if ever mentioned today when pressure cooking is indicated? What psi should be assumed? Do most of today's pressure cookers have only one pressure setting? My pressure cooker can be set for 5, 10, or 15 psi. In the previous recipe, given the cooking time of 25 minutes for stew meat and immediate pressure release, I would assume this would require 15 psi. In earlier cookbooks for pressure cookers, different psi settings were deemed more appropriate for certain foods. For example, a lower psi and greater cooking time was usually recommended for cooking soaked dried legumes in order to preserve a better texture. Now what? -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Sat, 11 Sep 2004 22:29:35 GMT, "x-archive:no"
> wrote: >x-archive:no > >On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > >wrote: ><SNIP> >>> Alton Brown's show is almost always informative and enjoyable. ATK >>> usually irritates me, though. Probably something to do with their >>> chili show, I must confess. >> >>Heh. I thought of you this morning when alton made a bowl of red. >>Wondered what you would have thought about it. >> >>nancy > >I thought the Good eats Chili show itself was great, but I still >shudder at that chili recipe. it does seem kinda vile. maybe salsa in chili is a good idea, but i'm not trying it. your pal, blake |
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On Sat, 11 Sep 2004 22:29:35 GMT, "x-archive:no"
> wrote: >x-archive:no > >On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > >wrote: ><SNIP> >>> Alton Brown's show is almost always informative and enjoyable. ATK >>> usually irritates me, though. Probably something to do with their >>> chili show, I must confess. >> >>Heh. I thought of you this morning when alton made a bowl of red. >>Wondered what you would have thought about it. >> >>nancy > >I thought the Good eats Chili show itself was great, but I still >shudder at that chili recipe. it does seem kinda vile. maybe salsa in chili is a good idea, but i'm not trying it. your pal, blake |
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On 2004-09-11, Nancy Young > wrote:
> He gives me the willies. It's that silly sing-song speaking voice of his, like he's trying to sooth a bunch of skittish new-age cult recruits. It really grates. I heard him on a telephone interview once and he talked in a boringly normal voice. I have no idea why he takes that annoying approach on his show. In his defense, his recipes are excellent. nb |
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notbob wrote:
> > On 2004-09-11, Nancy Young > wrote: > > > He gives me the willies. > > > It's that silly sing-song speaking voice of his, like he's trying to sooth a > bunch of skittish new-age cult recruits. It really grates. I heard him on a > telephone interview once and he talked in a boringly normal voice. I have > no idea why he takes that annoying approach on his show. In his defense, > his recipes are excellent. I'm sure they are, people praise him. Just, on tv, it's like ... so, little girl, do you know why we use paper plates? So we can just throw them out and not have to wash them! Isn't that clever???? I just cannot watch his show. nancy |
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On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young >
wrote: >Michael Odom wrote: > >> Alton Brown's show is almost always informative and enjoyable. ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. > >Heh. I thought of you this morning when alton made a bowl of red. >Wondered what you would have thought about it. > >nancy Missed it, but from what others have said about his recipe, that's probably all for the best. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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x-archive:no
On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > wrote: <SNIP> >> Alton Brown's show is almost always informative and enjoyable. ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. > >Heh. I thought of you this morning when alton made a bowl of red. >Wondered what you would have thought about it. > >nancy I thought the Good eats Chili show itself was great, but I still shudder at that chili recipe. I can overlook the pressure cooker, but "New York" hot sauce and corn chips? That just puts a bur under my Texas saddle. Good Eats Pressure Cooker Chili 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. |
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On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young >
wrote: >Michael Odom wrote: >> >> On Sat, 11 Sep 2004 11:58:08 GMT, (Leo >> Scanlon) wrote: > >> >On 10 Sep 2004 18:48:35 -0700, (Goy Liath) wrote: >> > >> >>http://www.fronterakitchens.com/ >> >> >> >>rick bayles mexican cooking? > >He gives me the willies. > >> >I like Good Eats and America's Test Kitchen. > >> Alton Brown's show is almost always informative and enjoyable. ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. > >Heh. I thought of you this morning when alton made a bowl of red. >Wondered what you would have thought about it. > >nancy briefly, what did he put in his bowl of red? any beans or tomatoes? your ecumenical pal, blake |
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blake murphy wrote:
> > On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > >Heh. I thought of you this morning when alton made a bowl of red. > >Wondered what you would have thought about it. > briefly, what did he put in his bowl of red? any beans or tomatoes? Okay, I'm positive this is it. Considering the salsa, I would say tomatoes. Adding the tortillas instead of (i'm in trouble here) masa? intrigued me. nancy Home > Recipes Pressure Cooker Chili Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: The Big Chili Prep Time: 15 minutes Cook Time: 35 minutes Yield: 4 servings 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. |
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blake murphy wrote:
> On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > wrote: > > Heh. I thought of you this morning when alton made a bowl of red. > > Wondered what you would have thought about it. > > > > nancy > > briefly, what did he put in his bowl of red? any beans or tomatoes? No and yes. It's a pretty good chili recipe outside of "pure red" fanatics. Not so sure about the tortilla chips though. I actually prefer no thickeners at all. http://www.foodnetwork.com/food/reci..._9936_28231,00 ..html Brian |
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blake murphy wrote:
> > On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > >Heh. I thought of you this morning when alton made a bowl of red. > >Wondered what you would have thought about it. > briefly, what did he put in his bowl of red? any beans or tomatoes? Okay, I'm positive this is it. Considering the salsa, I would say tomatoes. Adding the tortillas instead of (i'm in trouble here) masa? intrigued me. nancy Home > Recipes Pressure Cooker Chili Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: The Big Chili Prep Time: 15 minutes Cook Time: 35 minutes Yield: 4 servings 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. |
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blake murphy wrote:
> > On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > >Heh. I thought of you this morning when alton made a bowl of red. > >Wondered what you would have thought about it. > briefly, what did he put in his bowl of red? any beans or tomatoes? Okay, I'm positive this is it. Considering the salsa, I would say tomatoes. Adding the tortillas instead of (i'm in trouble here) masa? intrigued me. nancy Home > Recipes Pressure Cooker Chili Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: The Big Chili Prep Time: 15 minutes Cook Time: 35 minutes Yield: 4 servings 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. |
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blake murphy wrote:
> On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > > wrote: > > Heh. I thought of you this morning when alton made a bowl of red. > > Wondered what you would have thought about it. > > > > nancy > > briefly, what did he put in his bowl of red? any beans or tomatoes? No and yes. It's a pretty good chili recipe outside of "pure red" fanatics. Not so sure about the tortilla chips though. I actually prefer no thickeners at all. http://www.foodnetwork.com/food/reci..._9936_28231,00 ..html Brian |
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x-archive:no
On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young > wrote: <SNIP> >> Alton Brown's show is almost always informative and enjoyable. ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. > >Heh. I thought of you this morning when alton made a bowl of red. >Wondered what you would have thought about it. > >nancy I thought the Good eats Chili show itself was great, but I still shudder at that chili recipe. I can overlook the pressure cooker, but "New York" hot sauce and corn chips? That just puts a bur under my Texas saddle. Good Eats Pressure Cooker Chili 3 pounds stew meat (beef, pork, and/or lamb) 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce (from the chipotle peppers in adobo) 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately. |
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On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young >
wrote: >Michael Odom wrote: >> >> On Sat, 11 Sep 2004 11:58:08 GMT, (Leo >> Scanlon) wrote: > >> >On 10 Sep 2004 18:48:35 -0700, (Goy Liath) wrote: >> > >> >>http://www.fronterakitchens.com/ >> >> >> >>rick bayles mexican cooking? > >He gives me the willies. > >> >I like Good Eats and America's Test Kitchen. > >> Alton Brown's show is almost always informative and enjoyable. ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. > >Heh. I thought of you this morning when alton made a bowl of red. >Wondered what you would have thought about it. > >nancy briefly, what did he put in his bowl of red? any beans or tomatoes? your ecumenical pal, blake |
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"Michael Odom" > wrote in message ... ATK > usually irritates me, though. Probably something to do with their > chili show, I must confess. > > > modom ATK irritates me a lot! Their recipes are the result of their own biases. That's ok if they didn't trash the tastes of other folks. For you it was the chili show; fortunately for me I missed that one. I suspect they wouldn't care for Jailhouse Chili. For me the last straw was their Bananas Foster recipe. Evidentially Brennan's didn't know what the hell they were doing. Obviously we were all wrong until these folks at ATK set us straight. Pity. Charliam |
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On Sat, 11 Sep 2004 22:47:32 GMT, "Charles Gifford"
> wrote: > >"Michael Odom" > wrote in message .. . > ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. >> >> >> modom > >ATK irritates me a lot! Their recipes are the result of their own biases. >That's ok if they didn't trash the tastes of other folks. For you it was the >chili show; fortunately for me I missed that one. I suspect they wouldn't >care for Jailhouse Chili. For me the last straw was their Bananas Foster >recipe. Evidentially Brennan's didn't know what the hell they were doing. >Obviously we were all wrong until these folks at ATK set us straight. Pity. > >Charliam > I missed that one, but I certainly know what you mean about their presenting biases as somehow objective measurements of taste. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On Sat, 11 Sep 2004 22:47:32 GMT, "Charles Gifford"
> wrote: > >"Michael Odom" > wrote in message .. . > ATK >> usually irritates me, though. Probably something to do with their >> chili show, I must confess. >> >> >> modom > >ATK irritates me a lot! Their recipes are the result of their own biases. >That's ok if they didn't trash the tastes of other folks. For you it was the >chili show; fortunately for me I missed that one. I suspect they wouldn't >care for Jailhouse Chili. For me the last straw was their Bananas Foster >recipe. Evidentially Brennan's didn't know what the hell they were doing. >Obviously we were all wrong until these folks at ATK set us straight. Pity. > >Charliam > I missed that one, but I certainly know what you mean about their presenting biases as somehow objective measurements of taste. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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>I like Good Eats and America's Test Kitchen.
> ############ I second that. BG |
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Good Eats and Iron Chef are my favorites on the food channel
wayne http://www.movieandtvnews.com/ "Leo Scanlon" > wrote in message ... > On 10 Sep 2004 18:48:35 -0700, (Goy Liath) wrote: > > >http://www.fronterakitchens.com/ > > > >rick bayles mexican cooking? > > > >or how about barbeque university? > > I like Good Eats and America's Test Kitchen. > > Leo |
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Here! Here! Though I don't mind watching How to Boil Water now that
Jack Hourigan is on it. :-) On Sat, 11 Sep 2004 11:58:08 GMT, (Leo Scanlon) wrote: >I like Good Eats and America's Test Kitchen. > >Leo |
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"Goy Liath" > wrote in message om... > http://www.fronterakitchens.com/ > > rick bayles mexican cooking? Licence To Grill that guys Brick Chicked was brilliant.....made it loads of times myself... |
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I've used more recipes from America's Test Kitchen than any other show.
Sometimes they get a little over the top with the number of steps they might include; othertimes they handily shorten complex ones--guess it equals out. |
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Good Eats
"Goy Liath" > wrote in message om... > http://www.fronterakitchens.com/ > > rick bayles mexican cooking? > > or how about barbeque university? |
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There's this real yuppie, but total hottie middle aged woman on the
food network...Claims to be from Northern Italy or something...Always cheezy muzak on in the backround while she prepares the authentic cuisine. I can't stop staring at her. Want to pour redwine on the heiny |
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Could you be thinking of Giada De Laurentiis from Everyday Italian? She
strikes me a younger than middle age. Her recipes are OK...but I say for Italian, go with Molto or Lydia. Go with Giada for the hiney. LOL Doug "chriggity" > wrote in message m... > There's this real yuppie, but total hottie middle aged woman on the > food network...Claims to be from Northern Italy or something...Always > cheezy muzak on in the backround while she prepares the authentic > cuisine. I can't stop staring at her. Want to pour redwine on the > heiny |
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Could you be thinking of Giada De Laurentiis from Everyday Italian? She
strikes me a younger than middle age. Her recipes are OK...but I say for Italian, go with Molto or Lydia. Go with Giada for the hiney. LOL Doug "chriggity" > wrote in message m... > There's this real yuppie, but total hottie middle aged woman on the > food network...Claims to be from Northern Italy or something...Always > cheezy muzak on in the backround while she prepares the authentic > cuisine. I can't stop staring at her. Want to pour redwine on the > heiny |
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(Goy Liath) wrote in message . com>...
> http://www.fronterakitchens.com/ > > rick bayles mexican cooking? > > or how about barbeque university? I also like Good Eats. It's interesting to find out the chemistry behind everything. I'd be interested to hear what kind of degree(s) Alton Brown has. BBQ University is good also. I have one of that guys books and it's prett y good. |
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(robert) wrote in message om>...
> (Goy Liath) wrote in message . com>... > > http://www.fronterakitchens.com/ > > > > rick bayles mexican cooking? > > > > or how about barbeque university? > > > I also like Good Eats. It's interesting to find out the chemistry > behind everything. I'd be interested to hear what kind of degree(s) > Alton Brown has. > > BBQ University is good also. I have one of that guys books and it's > prett y good. is there really a university for bbqing? |
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