General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #41 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 4 Jun 2021 14:53:21 -0400, Dave Smith
> wrote:

>On 2021-06-04 2:38 p.m., Mike Duffy wrote:
>
>>
>> To finish off vaguely on topic for food, my wife & I have started to have
>> vague ideas of moving at some time in the future. I am currently
>> beginning the planning phase by slowly drinking my liquor cabinet empty.
>> I started with the re-bottled stuff that came in bottles to high for the
>> cabinet; currently I'm on Galliano.
>>

>
>
>My gawd I have not heard mention of stuff since the 70s, the days of
>disco Harvey Wallbangers and Freddy Fudpuckers.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #42 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 4 Jun 2021 18:38:45 -0000 (UTC), Mike Duffy >
wrote:

>On Fri, 04 Jun 2021 11:39:06 -0400, Michael Trew wrote:
>
>> Then again, I suppose another purpose of Usenet is to harass others...

>
>As one Michael (offically) to another:
>
>Usenet is the last vestige of another time. The social norms that have
>evolved into it could never have been predicted nor even be reported on
>current 'fake' news lest it would be seen as self-fulfilling prophecy.
>
>To wit, this, the melodious self-assured hinting of narcissistic style
>coupled with fatalistic overtones only possible by someone who has 'done
>the time'.
>
>Compare this to new three, two & one (I kid you not) acronyms on youths
>enthralled with thumb-texting phone apps.
>
>
>Sometimes, the gangstalkee has actually asked for a clever comeback in
>the guise of a deftly-worded riposte.
>
>But more often, especially in the case of bone-headed trolls that only
>have a few seconds so they can jump in on every thread, something said in
>such *invited* jest is either misinterpreted as disrespect, or, for the
>trolls, maliciously decried as so just to humiliate the author. It's easy
>afterwards to just say 'I was kidding', &c.
>
>
>To finish off vaguely on topic for food, my wife & I have started to have
>vague ideas of moving at some time in the future. I am currently
>beginning the planning phase by slowly drinking my liquor cabinet empty.
>I started with the re-bottled stuff that came in bottles to high for the
>cabinet; currently I'm on Galliano.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #43 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,452
Default Chili sans-carne

Bryan Simmons wrote:
> On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>>
>>
>>
>> To finish off vaguely on topic for food, my wife & I have started to have
>> vague ideas of moving at some time in the future.
>>

> My wife and I have definite plans to get out of StL as soon as we can
> retire. July and August are stupid hot, and November through March
> is cold. What'd be nice would be Puerto Rico November through
> March, and Georgia April through October, and I mean the Tbilisi
> Georgia, rather than the Atlanta one.
>>

> --Bryan
>


Yep, you should try to get the hell out. St louis is already same
as detroit. A lovely city 70 years ago, but that's gone.


  #44 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Bean Soup (WAS: Chili sans-carne)

On Fri, 4 Jun 2021 12:17:45 -0400, jmcquown >
wrote:

>On 6/3/2021 1:03 AM, Michael Trew wrote:
>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>> cook book, but I decided to nix half of the cost of the dish and make it
>> without ground beef this time; vegetarian if you will.* Substituted
>> butter/olive oil for the fat and started off frying garlic/onions, then
>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>> kidney/pinto/black beans.
>>
>> Honestly, I didn't feel that it was missing much of anything without the
>> ground beef... it maybe halved the cost, which was a nice bonus.* Other
>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>> chili"?

>
>Not chili and not "vegetarian", although you could make it so. I make a
>nice spicy bean soup using black beans, red kidney, garbanzos, great
>northern, navy, pinto and cut green beans. If you want it to be
>vegetarian use vegetable stock/broth rather than beef. Can't guarantee
>how good it will taste if you use just water or vegetable "stock".
>
>I do sautee the onion and garlic in butter/oil. This quick fix soup
>uses canned versions of all the beans. One can of each type of bean, e
>water and stock to cover. Add all the herbs and spicse. Simmer on low
>heat for about 2 hours.nd the
>
>You could add canned crushed tomatoes at some point if you like.
>
>This bean soup is nicely spiced, seasoned with ground chili seasoning,
>1 tps. gruond thyme. A little ground ancho pepper and a Tbs. of liquid
>Tabasco or some other hot sauce.
>
>I thicken the soup with 1/4 cup of pearled barley added in the last 20
>minutes of cooking. The soup is quite nicely spiced and filling. I
>nearly always bake a skillet of cornbread to go with it. If I'm feeling
>adventurous, cornmeal griddle cakes cooked on the stove top to go with.
>
>Jill

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #45 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 4 Jun 2021 16:55:09 -0500, Hank Rogers >
wrote:

>Bryan Simmons wrote:
>> On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>>>
>>>
>>>
>>> To finish off vaguely on topic for food, my wife & I have started to have
>>> vague ideas of moving at some time in the future.
>>>

>> My wife and I have definite plans to get out of StL as soon as we can
>> retire. July and August are stupid hot, and November through March
>> is cold. What'd be nice would be Puerto Rico November through
>> March, and Georgia April through October, and I mean the Tbilisi
>> Georgia, rather than the Atlanta one.
>>>

>> --Bryan
>>

>
>Yep, you should try to get the hell out. St louis is already same
>as detroit. A lovely city 70 years ago, but that's gone.
>

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.


  #46 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 4 Jun 2021 09:11:30 -0700 (PDT), John Lorbal
> wrote:

>On Friday, June 4, 2021 at 11:36:04 AM UTC-4, Michael Trew wrote:
>> On 6/3/2021 11:46 PM, dsi1 wrote:
>> > On Thursday, June 3, 2021 at 11:06:07 AM UTC-10, wrote:
>> >> On Thursday, June 3, 2021 at 8:31:49 AM UTC-4, Sheldon wrote:
>> >>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>> >>> wrote:
>> >>>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>> >>>> cook book, but I decided to nix half of the cost of the dish and make it
>> >>>> without ground beef this time; vegetarian if you will. Substituted
>> >>>> butter/olive oil for the fat and started off frying garlic/onions, then
>> >>>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>> >>>> kidney/pinto/black beans.
>> >>>>
>> >>>> Honestly, I didn't feel that it was missing much of anything without the
>> >>>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>> >>>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>> >>>> chili"?
>> >>> You can cut down on the price of ground meat by grinding your own, and
>> >>> you'll know who's in it... pork costs less than beef so grind a pork
>> >>> shoulder. You can buy inexpensive beef roasts for grinding. I buy
>> >>> shoulder pork chops when on sale and filet out the meat to grind or to
>> >>> fry and braise the meaty bones in #10 cans of crushed tomatoes to make
>> >>> fantastic tomato sauce for pasta.
>> >> You don't need to grind meat for chili. I've cubed both pork shoulder and beef sirloin tip, or inside round or some such, and it turned out really good.
>> >
>> > Not using ground meat seems to be the way to make real chili to me. I make it with about half a cup of Korean chili pepper powder. It gets pretty intense in color and flavor.

>> What's the difference between regular chili powder and the Korean
>> variant? I can't say that I've ever heard of it.

>I don't know from Korean chili powder, but our local stuff here is the usual: ground 'chili' powder, paprika, maybe some cayenne, oregano, onion and garlic powder and salt. We can get ancho chili powder here, but it's sold in little spice bottles and is way expensive. Maybe the Korean is a pure chili pepper powder without any other stuff in there. Ask. Then you can customize with other ingredients, and not rely on a commercial mix.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #47 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 4 Jun 2021 09:08:28 -0700 (PDT), John Lorbal
> wrote:

>On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>> > On Thu, 03 Jun 2021 08:15:39 -0600, US >
>> > wrote:
>> >
>> >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>> >> wrote:
>> >>
>> >>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>> >>> cook book, but I decided to nix half of the cost of the dish and make it
>> >>> without ground beef this time; vegetarian if you will. Substituted
>> >>> butter/olive oil for the fat and started off frying garlic/onions, then
>> >>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>> >>> kidney/pinto/black beans.
>> >>>
>> >>> Honestly, I didn't feel that it was missing much of anything without the
>> >>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>> >>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>> >>> chili"?
>> >>
>> >> There are many, many recipes (of all kinds) for vegetarian chili on
>> >> the Internet.
>> >
>> > Ok, that's the end of RFC. It's all on the Internet already. ou
>> >

>> Agreed... I'd much rather read posts of people sharing ideas about FOOD,
>> as opposed to more "they're here" or Kuthe garbage. Otherwise, why is
>> anyone here?
>>
>> Then again, I suppose another purpose of Usenet is to harass others... lol

>You could also try corn kernels in your veggie chili. I have a zany idea. Why not just toss in some whole corn on the
>cobs?
>That might be fun. When done, let them cool a bit, and then spoon some chili on the bite you're going to take.
>Messy but different. Corn is these days a tad too sweet for me though; peas? Same thing. Carrots? Maybe.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #48 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 04 Jun 2021 11:39:06 -0400, Michael Trew >
wrote:

>On 6/3/2021 3:50 PM, Dave Smith wrote:
>> On Thu, 03 Jun 2021 08:15:39 -0600, US >
>> wrote:
>>
>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>>> wrote:
>>>
>>>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>>>> cook book, but I decided to nix half of the cost of the dish and make it
>>>> without ground beef this time; vegetarian if you will. Substituted
>>>> butter/olive oil for the fat and started off frying garlic/onions, then
>>>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>>>> kidney/pinto/black beans.
>>>>
>>>> Honestly, I didn't feel that it was missing much of anything without the
>>>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>>>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>>>> chili"?
>>>
>>> There are many, many recipes (of all kinds) for vegetarian chili on
>>> the Internet.

>>
>> Ok, that's the end of RFC. It's all on the Internet already.
>>

>
>Agreed... I'd much rather read posts of people sharing ideas about FOOD,
>as opposed to more "they're here" or Kuthe garbage. Otherwise, why is
>anyone here?
>
>Then again, I suppose another purpose of Usenet is to harass others... lol

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #49 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,195
Default Chili sans-carne

On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
> Bryan Simmons wrote:
> > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
> >>
> >>
> >>
> >> To finish off vaguely on topic for food, my wife & I have started to have
> >> vague ideas of moving at some time in the future.
> >>

> > My wife and I have definite plans to get out of StL as soon as we can
> > retire. July and August are stupid hot, and November through March
> > is cold. What'd be nice would be Puerto Rico November through
> > March, and Georgia April through October, and I mean the Tbilisi
> > Georgia, rather than the Atlanta one.
> >>

> > --Bryan
> >

> Yep, you should try to get the hell out. St louis is already same
> as detroit. A lovely city 70 years ago, but that's gone.
>

Oh, there are lots of things that I like about StL, but I hate uncomfortable
temperatures. It's nice here in May and late April, and absolutely lovely in
September and early October.

If you think that StL is dived out, you're mistaken. Crime is concentrated in
certain areas. We have a world class zoo, symphony and botanical garden,
all of which are very affordable. The zoo is free. Anyone who has never
come here on vacation is missing a gem, and I suspect that you are among
those who've never visited.

Then there's the proximity to the Ozarks. This has been a lovely place to live,
but I want to retire to somewhere where the weather is decent year-round.

I would be happy to give pointers on vacationing here to anyone--without
prejudice about how I feel about the person--especially since I'd do it on the
newsgroup, so it would be there for anyone. Another nice place to visit is
Chicago, specifically because of the museums. It's a lot pricier, but anyone
who has never been to the Art Institute doesn't know what they're missing.
Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
destinations easily accessible by Amtrak. A couple thousand dollars can
buy a lot of neat experiences in America's heartland.
>

--Bryan
  #50 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 4 Jun 2021 16:28:14 -0700 (PDT), Bryan Simmons
> wrote:

>On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
>> Bryan Simmons wrote:
>> > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>> >>
>> >>
>> >>
>> >> To finish off vaguely on topic for food, my wife & I have started to have
>> >> vague ideas of moving at some time in the future.
>> >>
>> > My wife and I have definite plans to get out of StL as soon as we can
>> > retire. July and August are stupid hot, and November through March
>> > is cold. What'd be nice would be Puerto Rico November through
>> > March, and Georgia April through October, and I mean the Tbilisi
>> > Georgia, rather than the Atlanta one.
>> >>
>> > --Bryan
>> >

>> Yep, you should try to get the hell out. St louis is already same
>> as detroit. A lovely city 70 years ago, but that's gone.
>>

>Oh, there are lots of things that I like about StL, but I hate uncomfortable
>temperatures. It's nice here in May and late April, and absolutely lovely in
>September and early October.
>
>If you think that StL is dived out, you're mistaken. Crime is concentrated in
>certain areas. We have a world class zoo, symphony and botanical garden,
>all of which are very affordable. The zoo is free. Anyone who has never
>come here on vacation is missing a gem, and I suspect that you are among
>those who've never visited.
>
>Then there's the proximity to the Ozarks. This has been a lovely place to live,
>but I want to retire to somewhere where the weather is decent year-round.
>
>I would be happy to give pointers on vacationing here to anyone--without
>prejudice about how I feel about the person--especially since I'd do it on the
>newsgroup, so it would be there for anyone. Another nice place to visit is
>Chicago, specifically because of the museums. It's a lot pricier, but anyone
>who has never been to the Art Institute doesn't know what they're missing.
>Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
>destinations easily accessible by Amtrak. A couple thousand dollars can
>buy a lot of neat experiences in America's heartland.
>>

>--Bryan

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.


  #51 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 559
Default Chili sans-carne

dsi1 wrote:

> On Friday, June 4, 2021 at 5:36:04 AM UTC-10, Michael Trew wrote:
> > On 6/3/2021 11:46 PM, dsi1 wrote:
> > > On Thursday, June 3, 2021 at 11:06:07 AM UTC-10,
> > > wrote:
> > >> On Thursday, June 3, 2021 at 8:31:49 AM UTC-4, Sheldon wrote:
> > >>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael

> > > >>> wrote:
> > >>>> I made my typically chili con carne from my pre-war Better

> > Homes/Gardens >>>> cook book, but I decided to nix half of the cost
> > of the dish and make it >>>> without ground beef this time;
> > vegetarian if you will. Substituted >>>> butter/olive oil for the
> > fat and started off frying garlic/onions, then >>>> adding crushed
> > tomatoes, green pepper and seasoning; finally lots of >>>>
> > kidney/pinto/black beans. >>>>
> > >>>> Honestly, I didn't feel that it was missing much of anything

> > without the >>>> ground beef... it maybe halved the cost, which was
> > a nice bonus. Other >>>> than adding a lot of beans, does anyone
> > have useful tips on "vegetarian >>>> chili"?
> > >>> You can cut down on the price of ground meat by grinding your

> > own, and >>> you'll know who's in it... pork costs less than beef
> > so grind a pork >>> shoulder. You can buy inexpensive beef roasts
> > for grinding. I buy >>> shoulder pork chops when on sale and filet
> > out the meat to grind or to >>> fry and braise the meaty bones in
> > #10 cans of crushed tomatoes to make >>> fantastic tomato sauce for
> > pasta. >> You don't need to grind meat for chili. I've cubed both
> > pork shoulder and beef sirloin tip, or inside round or some such,
> > and it turned out really good.
> > >
> > > Not using ground meat seems to be the way to make real chili to
> > > me. I make it with about half a cup of Korean chili pepper
> > > powder. It gets pretty intense in color and flavor.

> > What's the difference between regular chili powder and the Korean
> > variant? I can't say that I've ever heard of it.

>
> Depending on which brand of chili powder you use, it could contain
> chili peppers, salt, garlic, cumin, and other kinds of seasonings.
> Korean chili pepper powder just contains chili pepper. It comes in a
> fine grind or an even finer grind. The color ranges from dark red to
> brilliant red. It's fairly mild so you'd typically use a quarter to a
> half cup of it. It's usually sold in kilos and half kilos in Korean
> markets. It's around 8 to 12 dollars a kilo. It used to be dirt cheap
> but it's costs a bit more these days.


Yup, same stuff world wide. Prpbably not sold where he generally shops
bu I can source it here easily.
  #52 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 559
Default Chili sans-carne

Michael Trew wrote:

> I made my typically chili con carne from my pre-war Better
> Homes/Gardens cook book, but I decided to nix half of the cost of the
> dish and make it without ground beef this time; vegetarian if you
> will. Substituted butter/olive oil for the fat and started off
> frying garlic/onions, then adding crushed tomatoes, green pepper and
> seasoning; finally lots of kidney/pinto/black beans.
>
> Honestly, I didn't feel that it was missing much of anything without
> the ground beef... it maybe halved the cost, which was a nice bonus.
> Other than adding a lot of beans, does anyone have useful tips on
> "vegetarian chili"?


I vote for adding mushrooms, simple inexpensive ones cooked down in the
sauce.
  #53 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 559
Default Chili sans-carne

John Lorbal wrote:

> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
> > On 6/3/2021 3:50 PM, Dave Smith wrote:
> > > On Thu, 03 Jun 2021 08:15:39 -0600, US
> > > > wrote:
> > >
> > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael

> > > >> wrote:
> > >>
> > >>> I made my typically chili con carne from my pre-war Better

> > Homes/Gardens >>> cook book, but I decided to nix half of the cost
> > of the dish and make it >>> without ground beef this time;
> > vegetarian if you will. Substituted >>> butter/olive oil for the
> > fat and started off frying garlic/onions, then >>> adding crushed
> > tomatoes, green pepper and seasoning; finally lots of >>>
> > kidney/pinto/black beans. >>>
> > >>> Honestly, I didn't feel that it was missing much of anything

> > without the >>> ground beef... it maybe halved the cost, which was
> > a nice bonus. Other >>> than adding a lot of beans, does anyone
> > have useful tips on "vegetarian >>> chili"?
> > >>
> > >> There are many, many recipes (of all kinds) for vegetarian chili

> > on >> the Internet.
> > >
> > > Ok, that's the end of RFC. It's all on the Internet already. ou
> > >

> > Agreed... I'd much rather read posts of people sharing ideas about
> > FOOD, as opposed to more "they're here" or Kuthe garbage.
> > Otherwise, why is anyone here?
> >
> > Then again, I suppose another purpose of Usenet is to harass
> > others... lol

> You could also try corn kernels in your veggie chili. I have a zany
> idea. Why not just toss in some whole corn on the cobs?
> That might be fun. When done, let them cool a bit, and then spoon
> some chili on the bite you're going to take. Messy but different.
> Corn is these days a tad too sweet for me though; peas? Same thing.
> Carrots? Maybe.


Why not add mushrooms and let it be what it is? The mushrooms will cook
to a toothsome bit that the meat added.
  #54 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 559
Default Bean Soup (WAS: Chili sans-carne)

jmcquown wrote:

> On 6/3/2021 1:03 AM, Michael Trew wrote:
> > I made my typically chili con carne from my pre-war Better
> > Homes/Gardens cook book, but I decided to nix half of the cost of
> > the dish and make it without ground beef this time; vegetarian if
> > you will.Â* Substituted butter/olive oil for the fat and started
> > off frying garlic/onions, then adding crushed tomatoes, green
> > pepper and seasoning; finally lots of kidney/pinto/black beans.
> >
> > Honestly, I didn't feel that it was missing much of anything
> > without the ground beef... it maybe halved the cost, which was a
> > nice bonus.Â* Other than adding a lot of beans, does anyone have
> > useful tips on "vegetarian chili"?

>
> Not chili and not "vegetarian", although you could make it so. I
> make a nice spicy bean soup using black beans, red kidney, garbanzos,
> great northern, navy, pinto and cut green beans. If you want it to
> be vegetarian use vegetable stock/broth rather than beef. Can't
> guarantee how good it will taste if you use just water or vegetable
> "stock".
>
> I do sautee the onion and garlic in butter/oil. This quick fix soup
> uses canned versions of all the beans. One can of each type of bean,
> e water and stock to cover. Add all the herbs and spicse. Simmer on
> low heat for about 2 hours.nd the
>
> You could add canned crushed tomatoes at some point if you like.
>
> This bean soup is nicely spiced, seasoned with ground chili
> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
> Tbs. of liquid Tabasco or some other hot sauce.
>
> I thicken the soup with 1/4 cup of pearled barley added in the last
> 20 minutes of cooking. The soup is quite nicely spiced and filling.
> I nearly always bake a skillet of cornbread to go with it. If I'm
> feeling adventurous, cornmeal griddle cakes cooked on the stove top
> to go with.
>
> Jill


The butter is close enough for most vegetarians. Only the seriously
strict ones omit all dairy.
  #55 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 559
Default Bean Soup (WAS: Chili sans-carne)

jmcquown wrote:

> On 6/3/2021 1:03 AM, Michael Trew wrote:
> > I made my typically chili con carne from my pre-war Better
> > Homes/Gardens cook book, but I decided to nix half of the cost of
> > the dish and make it without ground beef this time; vegetarian if
> > you will.Â* Substituted butter/olive oil for the fat and started
> > off frying garlic/onions, then adding crushed tomatoes, green
> > pepper and seasoning; finally lots of kidney/pinto/black beans.
> >
> > Honestly, I didn't feel that it was missing much of anything
> > without the ground beef... it maybe halved the cost, which was a
> > nice bonus.Â* Other than adding a lot of beans, does anyone have
> > useful tips on "vegetarian chili"?

>
> Not chili and not "vegetarian", although you could make it so. I
> make a nice spicy bean soup using black beans, red kidney, garbanzos,
> great northern, navy, pinto and cut green beans. If you want it to
> be vegetarian use vegetable stock/broth rather than beef. Can't
> guarantee how good it will taste if you use just water or vegetable
> "stock".
>
> I do sautee the onion and garlic in butter/oil. This quick fix soup
> uses canned versions of all the beans. One can of each type of bean,
> e water and stock to cover. Add all the herbs and spicse. Simmer on
> low heat for about 2 hours.nd the
>
> You could add canned crushed tomatoes at some point if you like.
>
> This bean soup is nicely spiced, seasoned with ground chili
> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
> Tbs. of liquid Tabasco or some other hot sauce.
>
> I thicken the soup with 1/4 cup of pearled barley added in the last
> 20 minutes of cooking. The soup is quite nicely spiced and filling.
> I nearly always bake a skillet of cornbread to go with it. If I'm
> feeling adventurous, cornmeal griddle cakes cooked on the stove top
> to go with.
>
> Jill


BTW,

> > I made my typically chili con carne from my pre-war Better
> > Homes/Gardens cook book, but I decided to nix half of the cost of
> > the dish and make it without ground beef this time; vegetarian if
> > you will.Â* Substituted butter/olive oil for the fat and started
> > off frying garlic/onions, then adding crushed tomatoes, green
> > pepper and seasoning; finally lots of kidney/pinto/black beans.


I don't see beef stock in there. I see it only as a comment from
another? I must be odd. I've never used stock in any chili. Just
canned tomatoes.


  #56 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 837
Default Bean Soup (WAS: Chili sans-carne)

On Fri, 04 Jun 2021 19:32:04 -0500, "cshenk"
> wrote:

>jmcquown wrote:
>
>> Not chili and not "vegetarian", although you could make it so. I
>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>> great northern, navy, pinto and cut green beans. If you want it to
>> be vegetarian use vegetable stock/broth rather than beef. Can't
>> guarantee how good it will taste if you use just water or vegetable
>> "stock".
>>
>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>> uses canned versions of all the beans. One can of each type of bean,
>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>> low heat for about 2 hours.nd the
>>
>> You could add canned crushed tomatoes at some point if you like.
>>
>> This bean soup is nicely spiced, seasoned with ground chili
>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>> Tbs. of liquid Tabasco or some other hot sauce.
>>
>> I thicken the soup with 1/4 cup of pearled barley added in the last
>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>> I nearly always bake a skillet of cornbread to go with it. If I'm
>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>> to go with.
>>
>> Jill

>
>The butter is close enough for most vegetarians. Only the seriously
>strict ones omit all dairy.


Ever heard of vegans?

--
Not Dave Smith
  #57 (permalink)   Report Post  
Posted to rec.food.cooking
GM GM is offline
external usenet poster
 
Posts: 2,482
Default Chili sans-carne

On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
> On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
> > Bryan Simmons wrote:
> > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
> > >>
> > >>
> > >>
> > >> To finish off vaguely on topic for food, my wife & I have started to have
> > >> vague ideas of moving at some time in the future.
> > >>
> > > My wife and I have definite plans to get out of StL as soon as we can
> > > retire. July and August are stupid hot, and November through March
> > > is cold. What'd be nice would be Puerto Rico November through
> > > March, and Georgia April through October, and I mean the Tbilisi
> > > Georgia, rather than the Atlanta one.
> > >>
> > > --Bryan
> > >

> > Yep, you should try to get the hell out. St louis is already same
> > as detroit. A lovely city 70 years ago, but that's gone.
> >

> Oh, there are lots of things that I like about StL, but I hate uncomfortable
> temperatures. It's nice here in May and late April, and absolutely lovely in
> September and early October.
>
> If you think that StL is dived out, you're mistaken. Crime is concentrated in
> certain areas. We have a world class zoo, symphony and botanical garden,
> all of which are very affordable. The zoo is free. Anyone who has never
> come here on vacation is missing a gem, and I suspect that you are among
> those who've never visited.


I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...

Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...

> Then there's the proximity to the Ozarks. This has been a lovely place to live,
> but I want to retire to somewhere where the weather is decent year-round.



Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...

>
> I would be happy to give pointers on vacationing here to anyone--without
> prejudice about how I feel about the person--especially since I'd do it on the
> newsgroup, so it would be there for anyone. Another nice place to visit is
> Chicago, specifically because of the museums. It's a lot pricier, but anyone
> who has never been to the Art Institute doesn't know what they're missing..
> Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
> destinations easily accessible by Amtrak. A couple thousand dollars can
> buy a lot of neat experiences in America's heartland.


Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...

https://heyjackass.com/

"Downtown is a disaster. The CWB blog tries to get some of it out there, but why isnt the mainstream media making FOIA reques€¦.oh, right. Mayor Groot has forbidden it. She has also forbidden white reporters from asking her any questions and maybe pointing out that her hand-picked staff is driving Chicago into the ground and jumping on the corpse. She has committed to spending millions of dollars in police overtime because of a dead criminals birthday that €śmight€ť get out of hand..

What type of €śleader€ť allows this behavior to occur without consequences?

The same €śleader€ť who claims that losing the confidence of thousands of employees tasked with maintaining order is a €śbadge of honor.€ť
A €śleader€ť who has jeopardized the health and welfare of the Department for her entire tenure, demanding more and more from their bodies and sacrifice upon sacrifice from their families?
A €śleader€ť who has permitted a labor impasse to linger for four years now?
A €śleader€ť who has allowed and participated in the lies and slanders that have demoralized the Department to no end?
A €śleader€ť who cancels weekends off and forces the Department to work 12 hour days with no €śemergency€ť in sight.
Whats that you say? The uptick in killings and maimings is an €śemergency?

To whom? Pray tell Groot: How should the Police Department stop it? We cannot sweep the corners. We cannot arrest the neer-do-wells. We cannot chase cars and shortly, we will not be able to chase on foot. If by some miracle, someone is arrested, they are not held, they are not prosecuted, they serve no time. And violations of bail bond? We are headed toward no-cash bail, so theres not even a financial penalty for repeat offenders re-offending. €śHeres your report, have a nice day.€ť

Rumor is the Department will be doing this again starting before Fathers Day and continuing through Independence Day so we certainly hope no one made any plans going forward€¦..unless that plan involves getting out of this doomed city..."


https://cwbchicago.com/

"15 armed robberies in 9 hours overnight as CPD again orders detectives to sit in cars rather than investigate crimes
Girl, 15, critical after being shot in a truck near Buckingham Fountain, police say
Armed robbers strike in Lakeview and Lincoln Park on Thursday evening
Chicago bond court *again* filled with people facing gun charges while on bail for pending gun cases
Man shot while driving on LSD near Field Museum, police say
Large groups of teens are robbing people in Millennium and Grant Parks, police say
2 arrested in Boystown brawl as local businesses mull future of private security patrols
1 shot, 2 arrested with guns during another €ślarge group€ť incident in the Loop..."

The leftist/communist democrats have done a DANDY job of destroying once - beautiful large cities such as NYC, Chicago, San Fran, Seattle, Portland, LA...RIP USA...!!!


https://www.chicagocontrarian.com/bl...workers-return

"Michigan Avenue, long a tourist destination, stands as a shadow of its former self. With over a third of retailers closing shop, mobs of teens milling about on street corners smoking pot and basically doing nothing, employers, both retail and commercial as well as tourists, are not going to plan trips to Chicago. The sheer number of violent assaults and handguns collected during routine traffic stops should make everyone leery of visiting what is quickly becoming the Maggot Mile.

Frequent readers of the Chicago Contrarian are well aware of the rise in crime in downtown Chicago, including the fall of the 18th Police District (e.g., Michigan Avenue, Lincoln Park, etc.) to both petty and violent criminals who have taken over the streets, subways and parking lots. Not only is crime rising, police are €śgoing fetal€ť as the only logical response to a political environment which threatens their very livelihood.

€śDowntown Chicago without a conference business at 2019 levels is a very delicate ecosystem,€ť a local media industry executive suggests. €śThe central business districts could very quickly turn into a larger version of Detroit if white collar workers do not return which will decimate the downtown food, retail and commercial real estate business. Mayor Lightfoot has no Plan B if workers do not return to the office at pre-pandemic levels,€ť she notes..."

</>




  #58 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Bean Soup (WAS: Chili sans-carne)

On Sat, 05 Jun 2021 10:40:21 +1000, Dave Smith >
wrote:

>On Fri, 04 Jun 2021 19:32:04 -0500, "cshenk"
> wrote:
>
>>jmcquown wrote:
>>
>>> Not chili and not "vegetarian", although you could make it so. I
>>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>>> great northern, navy, pinto and cut green beans. If you want it to
>>> be vegetarian use vegetable stock/broth rather than beef. Can't
>>> guarantee how good it will taste if you use just water or vegetable
>>> "stock".
>>>
>>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>>> uses canned versions of all the beans. One can of each type of bean,
>>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>>> low heat for about 2 hours.nd the
>>>
>>> You could add canned crushed tomatoes at some point if you like.
>>>
>>> This bean soup is nicely spiced, seasoned with ground chili
>>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>>> Tbs. of liquid Tabasco or some other hot sauce.
>>>
>>> I thicken the soup with 1/4 cup of pearled barley added in the last
>>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>>> I nearly always bake a skillet of cornbread to go with it. If I'm
>>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>>> to go with.
>>>
>>> Jill

>>
>>The butter is close enough for most vegetarians. Only the seriously
>>strict ones omit all dairy.

>
>Ever heard of vegans?

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #59 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 04 Jun 2021 19:28:01 -0500, "cshenk"
> wrote:

>dsi1 wrote:
>
>> On Friday, June 4, 2021 at 5:36:04 AM UTC-10, Michael Trew wrote:
>> > On 6/3/2021 11:46 PM, dsi1 wrote:
>> > > On Thursday, June 3, 2021 at 11:06:07 AM UTC-10,
>> > > wrote:
>> > >> On Thursday, June 3, 2021 at 8:31:49 AM UTC-4, Sheldon wrote:
>> > >>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>> > > >>> wrote:
>> > >>>> I made my typically chili con carne from my pre-war Better
>> > Homes/Gardens >>>> cook book, but I decided to nix half of the cost
>> > of the dish and make it >>>> without ground beef this time;
>> > vegetarian if you will. Substituted >>>> butter/olive oil for the
>> > fat and started off frying garlic/onions, then >>>> adding crushed
>> > tomatoes, green pepper and seasoning; finally lots of >>>>
>> > kidney/pinto/black beans. >>>>
>> > >>>> Honestly, I didn't feel that it was missing much of anything
>> > without the >>>> ground beef... it maybe halved the cost, which was
>> > a nice bonus. Other >>>> than adding a lot of beans, does anyone
>> > have useful tips on "vegetarian >>>> chili"?
>> > >>> You can cut down on the price of ground meat by grinding your
>> > own, and >>> you'll know who's in it... pork costs less than beef
>> > so grind a pork >>> shoulder. You can buy inexpensive beef roasts
>> > for grinding. I buy >>> shoulder pork chops when on sale and filet
>> > out the meat to grind or to >>> fry and braise the meaty bones in
>> > #10 cans of crushed tomatoes to make >>> fantastic tomato sauce for
>> > pasta. >> You don't need to grind meat for chili. I've cubed both
>> > pork shoulder and beef sirloin tip, or inside round or some such,
>> > and it turned out really good.
>> > >
>> > > Not using ground meat seems to be the way to make real chili to
>> > > me. I make it with about half a cup of Korean chili pepper
>> > > powder. It gets pretty intense in color and flavor.
>> > What's the difference between regular chili powder and the Korean
>> > variant? I can't say that I've ever heard of it.

>>
>> Depending on which brand of chili powder you use, it could contain
>> chili peppers, salt, garlic, cumin, and other kinds of seasonings.
>> Korean chili pepper powder just contains chili pepper. It comes in a
>> fine grind or an even finer grind. The color ranges from dark red to
>> brilliant red. It's fairly mild so you'd typically use a quarter to a
>> half cup of it. It's usually sold in kilos and half kilos in Korean
>> markets. It's around 8 to 12 dollars a kilo. It used to be dirt cheap
>> but it's costs a bit more these days.

>
>Yup, same stuff world wide. Prpbably not sold where he generally shops
>bu I can source it here easily.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #60 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Fri, 4 Jun 2021 18:41:12 -0700 (PDT), GM
> wrote:

>On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
>> On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
>> > Bryan Simmons wrote:
>> > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>> > >>
>> > >>
>> > >>
>> > >> To finish off vaguely on topic for food, my wife & I have started to have
>> > >> vague ideas of moving at some time in the future.
>> > >>
>> > > My wife and I have definite plans to get out of StL as soon as we can
>> > > retire. July and August are stupid hot, and November through March
>> > > is cold. What'd be nice would be Puerto Rico November through
>> > > March, and Georgia April through October, and I mean the Tbilisi
>> > > Georgia, rather than the Atlanta one.
>> > >>
>> > > --Bryan
>> > >
>> > Yep, you should try to get the hell out. St louis is already same
>> > as detroit. A lovely city 70 years ago, but that's gone.
>> >

>> Oh, there are lots of things that I like about StL, but I hate uncomfortable
>> temperatures. It's nice here in May and late April, and absolutely lovely in
>> September and early October.
>>
>> If you think that StL is dived out, you're mistaken. Crime is concentrated in
>> certain areas. We have a world class zoo, symphony and botanical garden,
>> all of which are very affordable. The zoo is free. Anyone who has never
>> come here on vacation is missing a gem, and I suspect that you are among
>> those who've never visited.

>
>I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
>
>Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
>
>> Then there's the proximity to the Ozarks. This has been a lovely place to live,
>> but I want to retire to somewhere where the weather is decent year-round.

>
>
>Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
>
>>
>> I would be happy to give pointers on vacationing here to anyone--without
>> prejudice about how I feel about the person--especially since I'd do it on the
>> newsgroup, so it would be there for anyone. Another nice place to visit is
>> Chicago, specifically because of the museums. It's a lot pricier, but anyone
>> who has never been to the Art Institute doesn't know what they're missing.
>> Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
>> destinations easily accessible by Amtrak. A couple thousand dollars can
>> buy a lot of neat experiences in America's heartland.

>
>Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
>
>https://heyjackass.com/
>
>"Downtown is a disaster. The CWB blog tries to get some of it out there, but why isn’t the mainstream media making FOIA reques….oh, right. Mayor Groot has forbidden it. She has also forbidden white reporters from asking her any questions and maybe pointing out that her hand-picked staff is driving Chicago into the ground and jumping on the corpse. She has committed to spending millions of dollars in police overtime because of a dead criminal’s birthday that “might” get out of hand.
>
>What type of “leader” allows this behavior to occur without consequences?
>
>The same “leader” who claims that losing the confidence of thousands of employees tasked with maintaining order is a “badge of honor.”
>A “leader” who has jeopardized the health and welfare of the Department for her entire tenure, demanding more and more from their bodies and sacrifice upon sacrifice from their families?
>A “leader” who has permitted a labor impasse to linger for four years now?
>A “leader” who has allowed and participated in the lies and slanders that have demoralized the Department to no end?
>A “leader” who cancels weekends off and forces the Department to work 12 hour days with no “emergency” in sight.
>What’s that you say? The uptick in killings and maimings is an “emergency?
>
>To whom? Pray tell Groot: How should the Police Department stop it? We cannot sweep the corners. We cannot arrest the ne’er-do-wells. We cannot chase cars and shortly, we will not be able to chase on foot. If by some miracle, someone is arrested, they are not held, they are not prosecuted, they serve no time. And violations of bail bond? We are headed toward no-cash bail, so there’s not even a financial penalty for repeat offenders re-offending. “Here’s your report, have a nice day.”
>
>Rumor is the Department will be doing this again starting before Father’s Day and continuing through Independence Day so we certainly hope no one made any plans going forward…..unless that plan involves getting out of this doomed city..."
>
>
>https://cwbchicago.com/
>
>"15 armed robberies in 9 hours overnight as CPD again orders detectives to sit in cars rather than investigate crimes
>Girl, 15, critical after being shot in a truck near Buckingham Fountain, police say
>Armed robbers strike in Lakeview and Lincoln Park on Thursday evening
>Chicago bond court *again* filled with people facing gun charges while on bail for pending gun cases
>Man shot while driving on LSD near Field Museum, police say
>Large groups of teens are robbing people in Millennium and Grant Parks, police say
>2 arrested in Boystown brawl as local businesses mull future of private security patrols
>1 shot, 2 arrested with guns during another “large group” incident in the Loop..."
>
>The leftist/communist democrats have done a DANDY job of destroying once - beautiful large cities such as NYC, Chicago, San Fran, Seattle, Portland, LA...RIP USA...!!!
>
>
>https://www.chicagocontrarian.com/bl...workers-return
>
>"Michigan Avenue, long a tourist destination, stands as a shadow of its former self. With over a third of retailers closing shop, mobs of teens milling about on street corners smoking pot and basically doing nothing, employers, both retail and commercial as well as tourists, are not going to plan trips to Chicago. The sheer number of violent assaults and handguns collected during routine traffic stops should make everyone leery of visiting what is quickly becoming the Maggot Mile.
>
>Frequent readers of the Chicago Contrarian are well aware of the rise in crime in downtown Chicago, including the fall of the 18th Police District (e.g., Michigan Avenue, Lincoln Park, etc.) to both petty and violent criminals who have taken over the streets, subways and parking lots. Not only is crime rising, police are “going fetal” as the only logical response to a political environment which threatens their very livelihood.
>
>“Downtown Chicago without a conference business at 2019 levels is a very delicate ecosystem,” a local media industry executive suggests. “The central business districts could very quickly turn into a larger version of Detroit if white collar workers do not return which will decimate the downtown food, retail and commercial real estate business. Mayor Lightfoot has no Plan B if workers do not return to the office at pre-pandemic levels,” she notes..."
>
></>
>
>
>

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.


  #61 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Bean Soup (WAS: Chili sans-carne)

On Fri, 04 Jun 2021 19:36:26 -0500, "cshenk"
> wrote:

>jmcquown wrote:
>
>> On 6/3/2021 1:03 AM, Michael Trew wrote:
>> > I made my typically chili con carne from my pre-war Better
>> > Homes/Gardens cook book, but I decided to nix half of the cost of
>> > the dish and make it without ground beef this time; vegetarian if
>> > you will.* Substituted butter/olive oil for the fat and started
>> > off frying garlic/onions, then adding crushed tomatoes, green
>> > pepper and seasoning; finally lots of kidney/pinto/black beans.
>> >
>> > Honestly, I didn't feel that it was missing much of anything
>> > without the ground beef... it maybe halved the cost, which was a
>> > nice bonus.* Other than adding a lot of beans, does anyone have
>> > useful tips on "vegetarian chili"?

>>
>> Not chili and not "vegetarian", although you could make it so. I
>> make a nice spicy bean soup using black beans, red kidney, garbanzos,
>> great northern, navy, pinto and cut green beans. If you want it to
>> be vegetarian use vegetable stock/broth rather than beef. Can't
>> guarantee how good it will taste if you use just water or vegetable
>> "stock".
>>
>> I do sautee the onion and garlic in butter/oil. This quick fix soup
>> uses canned versions of all the beans. One can of each type of bean,
>> e water and stock to cover. Add all the herbs and spicse. Simmer on
>> low heat for about 2 hours.nd the
>>
>> You could add canned crushed tomatoes at some point if you like.
>>
>> This bean soup is nicely spiced, seasoned with ground chili
>> seasoning, 1 tps. gruond thyme. A little ground ancho pepper and a
>> Tbs. of liquid Tabasco or some other hot sauce.
>>
>> I thicken the soup with 1/4 cup of pearled barley added in the last
>> 20 minutes of cooking. The soup is quite nicely spiced and filling.
>> I nearly always bake a skillet of cornbread to go with it. If I'm
>> feeling adventurous, cornmeal griddle cakes cooked on the stove top
>> to go with.
>>
>> Jill

>
>BTW,
>
>> > I made my typically chili con carne from my pre-war Better
>> > Homes/Gardens cook book, but I decided to nix half of the cost of
>> > the dish and make it without ground beef this time; vegetarian if
>> > you will.* Substituted butter/olive oil for the fat and started
>> > off frying garlic/onions, then adding crushed tomatoes, green
>> > pepper and seasoning; finally lots of kidney/pinto/black beans.

>
>I don't see beef stock in there. I see it only as a comment from
>another? I must be odd. I've never used stock in any chili. Just
>canned tomatoes.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #62 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,151
Default Chili sans-carne

On Friday, June 4, 2021 at 1:55:59 PM UTC-4, dsi1 wrote:
> On Friday, June 4, 2021 at 5:39:06 AM UTC-10, Michael Trew wrote:
> > On 6/3/2021 3:50 PM, Dave Smith wrote:
> > > On Thu, 03 Jun 2021 08:15:39 -0600, US >
> > > wrote:
> > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
> > >> wrote:
> > >>
> > >>> I made my typically chili con carne from my pre-war Better Homes/Gardens
> > >>> cook book, but I decided to nix half of the cost of the dish and make it
> > >>> without ground beef this time; vegetarian if you will. Substituted
> > >>> butter/olive oil for the fat and started off frying garlic/onions, then
> > >>> adding crushed tomatoes, green pepper and seasoning; finally lots of
> > >>> kidney/pinto/black beans.
> > >>>
> > >>> Honestly, I didn't feel that it was missing much of anything without the
> > >>> ground beef... it maybe halved the cost, which was a nice bonus. Other
> > >>> than adding a lot of beans, does anyone have useful tips on "vegetarian
> > >>> chili"?
> > >>
> > >> There are many, many recipes (of all kinds) for vegetarian chili on
> > >> the Internet.
> > >
> > > Ok, that's the end of RFC. It's all on the Internet already.
> > >

> > Agreed... I'd much rather read posts of people sharing ideas about FOOD,
> > as opposed to more "they're here" or Kuthe garbage. Otherwise, why is
> > anyone here?
> >
> > Then again, I suppose another purpose of Usenet is to harass others... lol

>
> Usenet is filled with hate, misery, and jealousy. That's the breaks.


It almost mirrors life, doesn't it.
  #63 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Sat, 5 Jun 2021 02:19:19 -0700 (PDT), bruce bowser
> wrote:

>On Friday, June 4, 2021 at 1:55:59 PM UTC-4, dsi1 wrote:
>> On Friday, June 4, 2021 at 5:39:06 AM UTC-10, Michael Trew wrote:
>> > On 6/3/2021 3:50 PM, Dave Smith wrote:
>> > > On Thu, 03 Jun 2021 08:15:39 -0600, US >
>> > > wrote:
>> > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>> > >> wrote:
>> > >>
>> > >>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>> > >>> cook book, but I decided to nix half of the cost of the dish and make it
>> > >>> without ground beef this time; vegetarian if you will. Substituted
>> > >>> butter/olive oil for the fat and started off frying garlic/onions, then
>> > >>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>> > >>> kidney/pinto/black beans.
>> > >>>
>> > >>> Honestly, I didn't feel that it was missing much of anything without the
>> > >>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>> > >>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>> > >>> chili"?
>> > >>
>> > >> There are many, many recipes (of all kinds) for vegetarian chili on
>> > >> the Internet.
>> > >
>> > > Ok, that's the end of RFC. It's all on the Internet already.
>> > >
>> > Agreed... I'd much rather read posts of people sharing ideas about FOOD,
>> > as opposed to more "they're here" or Kuthe garbage. Otherwise, why is
>> > anyone here?
>> >
>> > Then again, I suppose another purpose of Usenet is to harass others... lol

>>
>> Usenet is filled with hate, misery, and jealousy. That's the breaks.

>
>It almost mirrors life, doesn't it.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #64 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 11
Default Chili sans-carne

On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
> John Lorbal wrote:
> > On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
> > > On 6/3/2021 3:50 PM, Dave Smith wrote:
> > > > On Thu, 03 Jun 2021 08:15:39 -0600, US
> > > > > wrote:
> > > >
> > > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
> > > > >> wrote:
> > > >>
> > > >>> I made my typically chili con carne from my pre-war Better
> > > Homes/Gardens >>> cook book, but I decided to nix half of the cost
> > > of the dish and make it >>> without ground beef this time;
> > > vegetarian if you will. Substituted >>> butter/olive oil for the
> > > fat and started off frying garlic/onions, then >>> adding crushed
> > > tomatoes, green pepper and seasoning; finally lots of >>>
> > > kidney/pinto/black beans. >>>
> > > >>> Honestly, I didn't feel that it was missing much of anything
> > > without the >>> ground beef... it maybe halved the cost, which was
> > > a nice bonus. Other >>> than adding a lot of beans, does anyone
> > > have useful tips on "vegetarian >>> chili"?
> > > >>
> > > >> There are many, many recipes (of all kinds) for vegetarian chili
> > > on >> the Internet.
> > > >
> > > > Ok, that's the end of RFC. It's all on the Internet already. ou
> > > >
> > > Agreed... I'd much rather read posts of people sharing ideas about
> > > FOOD, as opposed to more "they're here" or Kuthe garbage.
> > > Otherwise, why is anyone here?
> > >
> > > Then again, I suppose another purpose of Usenet is to harass
> > > others... lol

> > You could also try corn kernels in your veggie chili. I have a zany
> > idea. Why not just toss in some whole corn on the cobs?
> > That might be fun. When done, let them cool a bit, and then spoon
> > some chili on the bite you're going to take. Messy but different.
> > Corn is these days a tad too sweet for me though; peas? Same thing.
> > Carrots? Maybe.

> Why not add mushrooms and let it be what it is? The mushrooms will cook
> to a toothsome bit that the meat added.

My first reply to this thread, I recommended mushrooms. I'm just throwing other
ideas out there.
  #65 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,195
Default Chili sans-carne

On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
> On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
> > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
> > > Bryan Simmons wrote:
> > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
> > > >>
> > > >>
> > > >>
> > > >> To finish off vaguely on topic for food, my wife & I have started to have
> > > >> vague ideas of moving at some time in the future.
> > > >>
> > > > My wife and I have definite plans to get out of StL as soon as we can
> > > > retire. July and August are stupid hot, and November through March
> > > > is cold. What'd be nice would be Puerto Rico November through
> > > > March, and Georgia April through October, and I mean the Tbilisi
> > > > Georgia, rather than the Atlanta one.
> > > >>
> > > > --Bryan
> > > >
> > > Yep, you should try to get the hell out. St louis is already same
> > > as detroit. A lovely city 70 years ago, but that's gone.
> > >

> > Oh, there are lots of things that I like about StL, but I hate uncomfortable
> > temperatures. It's nice here in May and late April, and absolutely lovely in
> > September and early October.
> >
> > If you think that StL is dived out, you're mistaken. Crime is concentrated in
> > certain areas. We have a world class zoo, symphony and botanical garden,
> > all of which are very affordable. The zoo is free. Anyone who has never
> > come here on vacation is missing a gem, and I suspect that you are among
> > those who've never visited.

> I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
>
> Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
> > Then there's the proximity to the Ozarks. This has been a lovely place to live,
> > but I want to retire to somewhere where the weather is decent year-round.

> Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
> >
> > I would be happy to give pointers on vacationing here to anyone--without
> > prejudice about how I feel about the person--especially since I'd do it on the
> > newsgroup, so it would be there for anyone. Another nice place to visit is
> > Chicago, specifically because of the museums. It's a lot pricier, but anyone
> > who has never been to the Art Institute doesn't know what they're missing.
> > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
> > destinations easily accessible by Amtrak. A couple thousand dollars can
> > buy a lot of neat experiences in America's heartland.

> Don't bother with Chicago, it's become even *more* of a ghetto shit hole....even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
>

We go there for exactly one reason.
https://www.artic.edu/
My wife adores art museums, and I adore her. Lots of great mama y papa
burrito joints all over town too. We drive up and stay in Willowbrook, then
take the pink line from 54th&McCormick. We're back out in the suburbs
before nightfall.
>

--Bryan


  #66 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 559
Default Chili sans-carne

John Lorbal wrote:

> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
> > John Lorbal wrote:
> > > On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
> > > > On 6/3/2021 3:50 PM, Dave Smith wrote:
> > > > > On Thu, 03 Jun 2021 08:15:39 -0600, US
> > > > > > wrote:
> > > > >
> > > > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
> > > > > >> wrote:
> > > > >>
> > > > >>> I made my typically chili con carne from my pre-war Better
> > > > Homes/Gardens >>> cook book, but I decided to nix half of the
> > > > cost of the dish and make it >>> without ground beef this time;
> > > > vegetarian if you will. Substituted >>> butter/olive oil for
> > > > the fat and started off frying garlic/onions, then >>> adding
> > > > crushed tomatoes, green pepper and seasoning; finally lots of
> > > > >>> kidney/pinto/black beans. >>>
> > > > >>> Honestly, I didn't feel that it was missing much of
> > > > anything without the >>> ground beef... it maybe halved the
> > > > cost, which was a nice bonus. Other >>> than adding a lot of
> > > > beans, does anyone have useful tips on "vegetarian >>> chili"?
> > > > > >
> > > > >> There are many, many recipes (of all kinds) for vegetarian
> > > > chili on >> the Internet.
> > > > >
> > > > > Ok, that's the end of RFC. It's all on the Internet already.
> > > > > ou
> > > > >
> > > > Agreed... I'd much rather read posts of people sharing ideas
> > > > about FOOD, as opposed to more "they're here" or Kuthe garbage.
> > > > Otherwise, why is anyone here?
> > > >
> > > > Then again, I suppose another purpose of Usenet is to harass
> > > > others... lol
> > > You could also try corn kernels in your veggie chili. I have a
> > > zany idea. Why not just toss in some whole corn on the cobs?
> > > That might be fun. When done, let them cool a bit, and then spoon
> > > some chili on the bite you're going to take. Messy but different.
> > > Corn is these days a tad too sweet for me though; peas? Same
> > > thing. Carrots? Maybe.

> > Why not add mushrooms and let it be what it is? The mushrooms will
> > cook to a toothsome bit that the meat added.

> My first reply to this thread, I recommended mushrooms. I'm just
> throwing other ideas out there.


I saw that later. Agree. Unless you live in Texas and think Chili can
only be made 'one way', there's a lot of room.

I sometimes make a 'white chili' with white beans, white pepper,
Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
tails.
  #67 (permalink)   Report Post  
Posted to rec.food.cooking
GM GM is offline
external usenet poster
 
Posts: 2,482
Default Chili sans-carne

wrote:

> On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
> > On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
> > > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
> > > > Bryan Simmons wrote:
> > > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
> > > > >>
> > > > >>
> > > > >>
> > > > >> To finish off vaguely on topic for food, my wife & I have started to have
> > > > >> vague ideas of moving at some time in the future.
> > > > >>
> > > > > My wife and I have definite plans to get out of StL as soon as we can
> > > > > retire. July and August are stupid hot, and November through March
> > > > > is cold. What'd be nice would be Puerto Rico November through
> > > > > March, and Georgia April through October, and I mean the Tbilisi
> > > > > Georgia, rather than the Atlanta one.
> > > > >>
> > > > > --Bryan
> > > > >
> > > > Yep, you should try to get the hell out. St louis is already same
> > > > as detroit. A lovely city 70 years ago, but that's gone.
> > > >
> > > Oh, there are lots of things that I like about StL, but I hate uncomfortable
> > > temperatures. It's nice here in May and late April, and absolutely lovely in
> > > September and early October.
> > >
> > > If you think that StL is dived out, you're mistaken. Crime is concentrated in
> > > certain areas. We have a world class zoo, symphony and botanical garden,
> > > all of which are very affordable. The zoo is free. Anyone who has never
> > > come here on vacation is missing a gem, and I suspect that you are among
> > > those who've never visited.

> > I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
> >
> > Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
> > > Then there's the proximity to the Ozarks. This has been a lovely place to live,
> > > but I want to retire to somewhere where the weather is decent year-round.

> > Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
> > >
> > > I would be happy to give pointers on vacationing here to anyone--without
> > > prejudice about how I feel about the person--especially since I'd do it on the
> > > newsgroup, so it would be there for anyone. Another nice place to visit is
> > > Chicago, specifically because of the museums. It's a lot pricier, but anyone
> > > who has never been to the Art Institute doesn't know what they're missing.
> > > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
> > > destinations easily accessible by Amtrak. A couple thousand dollars can
> > > buy a lot of neat experiences in America's heartland.

> > Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
> >

> We go there for exactly one reason.
> https://www.artic.edu/
> My wife adores art museums, and I adore her. Lots of great mama y papa
> burrito joints all over town too. We drive up and stay in Willowbrook, then
> take the pink line from 54th&McCormick. We're back out in the suburbs
> before nightfall.



Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...

I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...

All that is now, unfortunately, "gone with the wind", but I'll have the great memories...

--
GM

  #68 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Sun, 6 Jun 2021 03:48:00 -0700 (PDT), John Lorbal
> wrote:

>On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
>> John Lorbal wrote:
>> > On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>> > > On 6/3/2021 3:50 PM, Dave Smith wrote:
>> > > > On Thu, 03 Jun 2021 08:15:39 -0600, US
>> > > > > wrote:
>> > > >
>> > > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>> > > > >> wrote:
>> > > >>
>> > > >>> I made my typically chili con carne from my pre-war Better
>> > > Homes/Gardens >>> cook book, but I decided to nix half of the cost
>> > > of the dish and make it >>> without ground beef this time;
>> > > vegetarian if you will. Substituted >>> butter/olive oil for the
>> > > fat and started off frying garlic/onions, then >>> adding crushed
>> > > tomatoes, green pepper and seasoning; finally lots of >>>
>> > > kidney/pinto/black beans. >>>
>> > > >>> Honestly, I didn't feel that it was missing much of anything
>> > > without the >>> ground beef... it maybe halved the cost, which was
>> > > a nice bonus. Other >>> than adding a lot of beans, does anyone
>> > > have useful tips on "vegetarian >>> chili"?
>> > > >>
>> > > >> There are many, many recipes (of all kinds) for vegetarian chili
>> > > on >> the Internet.
>> > > >
>> > > > Ok, that's the end of RFC. It's all on the Internet already. ou
>> > > >
>> > > Agreed... I'd much rather read posts of people sharing ideas about
>> > > FOOD, as opposed to more "they're here" or Kuthe garbage.
>> > > Otherwise, why is anyone here?
>> > >
>> > > Then again, I suppose another purpose of Usenet is to harass
>> > > others... lol
>> > You could also try corn kernels in your veggie chili. I have a zany
>> > idea. Why not just toss in some whole corn on the cobs?
>> > That might be fun. When done, let them cool a bit, and then spoon
>> > some chili on the bite you're going to take. Messy but different.
>> > Corn is these days a tad too sweet for me though; peas? Same thing.
>> > Carrots? Maybe.

>> Why not add mushrooms and let it be what it is? The mushrooms will cook
>> to a toothsome bit that the meat added.

>My first reply to this thread, I recommended mushrooms. I'm just throwing other
>ideas out there.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #69 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Sun, 6 Jun 2021 08:26:25 -0700 (PDT), Bryan Simmons
> wrote:

>On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
>> On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
>> > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
>> > > Bryan Simmons wrote:
>> > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>> > > >>
>> > > >>
>> > > >>
>> > > >> To finish off vaguely on topic for food, my wife & I have started to have
>> > > >> vague ideas of moving at some time in the future.
>> > > >>
>> > > > My wife and I have definite plans to get out of StL as soon as we can
>> > > > retire. July and August are stupid hot, and November through March
>> > > > is cold. What'd be nice would be Puerto Rico November through
>> > > > March, and Georgia April through October, and I mean the Tbilisi
>> > > > Georgia, rather than the Atlanta one.
>> > > >>
>> > > > --Bryan
>> > > >
>> > > Yep, you should try to get the hell out. St louis is already same
>> > > as detroit. A lovely city 70 years ago, but that's gone.
>> > >
>> > Oh, there are lots of things that I like about StL, but I hate uncomfortable
>> > temperatures. It's nice here in May and late April, and absolutely lovely in
>> > September and early October.
>> >
>> > If you think that StL is dived out, you're mistaken. Crime is concentrated in
>> > certain areas. We have a world class zoo, symphony and botanical garden,
>> > all of which are very affordable. The zoo is free. Anyone who has never
>> > come here on vacation is missing a gem, and I suspect that you are among
>> > those who've never visited.

>> I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
>>
>> Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
>> > Then there's the proximity to the Ozarks. This has been a lovely place to live,
>> > but I want to retire to somewhere where the weather is decent year-round.

>> Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
>> >
>> > I would be happy to give pointers on vacationing here to anyone--without
>> > prejudice about how I feel about the person--especially since I'd do it on the
>> > newsgroup, so it would be there for anyone. Another nice place to visit is
>> > Chicago, specifically because of the museums. It's a lot pricier, but anyone
>> > who has never been to the Art Institute doesn't know what they're missing.
>> > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
>> > destinations easily accessible by Amtrak. A couple thousand dollars can
>> > buy a lot of neat experiences in America's heartland.

>> Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
>>

>We go there for exactly one reason.
>https://www.artic.edu/
>My wife adores art museums, and I adore her. Lots of great mama y papa
>burrito joints all over town too. We drive up and stay in Willowbrook, then
>take the pink line from 54th&McCormick. We're back out in the suburbs
>before nightfall.
>>

>--Bryan

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #70 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Sun, 6 Jun 2021 08:56:16 -0700 (PDT), GM
> wrote:

wrote:
>
>> On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
>> > On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
>> > > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
>> > > > Bryan Simmons wrote:
>> > > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>> > > > >>
>> > > > >>
>> > > > >>
>> > > > >> To finish off vaguely on topic for food, my wife & I have started to have
>> > > > >> vague ideas of moving at some time in the future.
>> > > > >>
>> > > > > My wife and I have definite plans to get out of StL as soon as we can
>> > > > > retire. July and August are stupid hot, and November through March
>> > > > > is cold. What'd be nice would be Puerto Rico November through
>> > > > > March, and Georgia April through October, and I mean the Tbilisi
>> > > > > Georgia, rather than the Atlanta one.
>> > > > >>
>> > > > > --Bryan
>> > > > >
>> > > > Yep, you should try to get the hell out. St louis is already same
>> > > > as detroit. A lovely city 70 years ago, but that's gone.
>> > > >
>> > > Oh, there are lots of things that I like about StL, but I hate uncomfortable
>> > > temperatures. It's nice here in May and late April, and absolutely lovely in
>> > > September and early October.
>> > >
>> > > If you think that StL is dived out, you're mistaken. Crime is concentrated in
>> > > certain areas. We have a world class zoo, symphony and botanical garden,
>> > > all of which are very affordable. The zoo is free. Anyone who has never
>> > > come here on vacation is missing a gem, and I suspect that you are among
>> > > those who've never visited.
>> > I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
>> >
>> > Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
>> > > Then there's the proximity to the Ozarks. This has been a lovely place to live,
>> > > but I want to retire to somewhere where the weather is decent year-round.
>> > Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
>> > >
>> > > I would be happy to give pointers on vacationing here to anyone--without
>> > > prejudice about how I feel about the person--especially since I'd do it on the
>> > > newsgroup, so it would be there for anyone. Another nice place to visit is
>> > > Chicago, specifically because of the museums. It's a lot pricier, but anyone
>> > > who has never been to the Art Institute doesn't know what they're missing.
>> > > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
>> > > destinations easily accessible by Amtrak. A couple thousand dollars can
>> > > buy a lot of neat experiences in America's heartland.
>> > Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
>> >

>> We go there for exactly one reason.
>> https://www.artic.edu/
>> My wife adores art museums, and I adore her. Lots of great mama y papa
>> burrito joints all over town too. We drive up and stay in Willowbrook, then
>> take the pink line from 54th&McCormick. We're back out in the suburbs
>> before nightfall.

>
>
>Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
>
>I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
>
>All that is now, unfortunately, "gone with the wind", but I'll have the great memories...

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.


  #71 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,195
Default Chili sans-carne

On Sunday, June 6, 2021 at 10:56:19 AM UTC-5, GM wrote:
> wrote:
>
> > On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
> > > On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
> > > > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
> > > > > Bryan Simmons wrote:
> > > > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
> > > > > >>
> > > > > >>
> > > > > >>
> > > > > >> To finish off vaguely on topic for food, my wife & I have started to have
> > > > > >> vague ideas of moving at some time in the future.
> > > > > >>
> > > > > > My wife and I have definite plans to get out of StL as soon as we can
> > > > > > retire. July and August are stupid hot, and November through March
> > > > > > is cold. What'd be nice would be Puerto Rico November through
> > > > > > March, and Georgia April through October, and I mean the Tbilisi
> > > > > > Georgia, rather than the Atlanta one.
> > > > > >>
> > > > > > --Bryan
> > > > > >
> > > > > Yep, you should try to get the hell out. St louis is already same
> > > > > as detroit. A lovely city 70 years ago, but that's gone.
> > > > >
> > > > Oh, there are lots of things that I like about StL, but I hate uncomfortable
> > > > temperatures. It's nice here in May and late April, and absolutely lovely in
> > > > September and early October.
> > > >
> > > > If you think that StL is dived out, you're mistaken. Crime is concentrated in
> > > > certain areas. We have a world class zoo, symphony and botanical garden,
> > > > all of which are very affordable. The zoo is free. Anyone who has never
> > > > come here on vacation is missing a gem, and I suspect that you are among
> > > > those who've never visited.
> > > I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
> > >
> > > Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
> > > > Then there's the proximity to the Ozarks. This has been a lovely place to live,
> > > > but I want to retire to somewhere where the weather is decent year-round.
> > > Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
> > > >
> > > > I would be happy to give pointers on vacationing here to anyone--without
> > > > prejudice about how I feel about the person--especially since I'd do it on the
> > > > newsgroup, so it would be there for anyone. Another nice place to visit is
> > > > Chicago, specifically because of the museums. It's a lot pricier, but anyone
> > > > who has never been to the Art Institute doesn't know what they're missing.
> > > > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
> > > > destinations easily accessible by Amtrak. A couple thousand dollars can
> > > > buy a lot of neat experiences in America's heartland.
> > > Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
> > >

> > We go there for exactly one reason.
> > https://www.artic.edu/
> > My wife adores art museums, and I adore her. Lots of great mama y papa
> > burrito joints all over town too. We drive up and stay in Willowbrook, then
> > take the pink line from 54th&McCormick. We're back out in the suburbs
> > before nightfall.

> Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
>
> I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
>
> All that is now, unfortunately, "gone with the wind", but I'll have the great memories...
>

If you're suggesting that the Art Institute is dangerous to visit in the day,
or even that the Chicago Symphony, once they resume concerts, is
dangerous to attend, that rings untrue. We had season tickets to the St.
Louis Symphony for years until for about a year I had a job that required
me to work Sundays. In subsequent years, we only went sporadically,
mostly when they were doing Beethoven symphonies, like 5 or 9.
>
> --
> GM
>

--Bryan
  #72 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Sun, 06 Jun 2021 10:50:22 -0500, "cshenk"
> wrote:

>John Lorbal wrote:
>
>> On Friday, June 4, 2021 at 8:30:07 PM UTC-4, cshenk wrote:
>> > John Lorbal wrote:
>> > > On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>> > > > On 6/3/2021 3:50 PM, Dave Smith wrote:
>> > > > > On Thu, 03 Jun 2021 08:15:39 -0600, US
>> > > > > > wrote:
>> > > > >
>> > > > >> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>> > > > > >> wrote:
>> > > > >>
>> > > > >>> I made my typically chili con carne from my pre-war Better
>> > > > Homes/Gardens >>> cook book, but I decided to nix half of the
>> > > > cost of the dish and make it >>> without ground beef this time;
>> > > > vegetarian if you will. Substituted >>> butter/olive oil for
>> > > > the fat and started off frying garlic/onions, then >>> adding
>> > > > crushed tomatoes, green pepper and seasoning; finally lots of
>> > > > >>> kidney/pinto/black beans. >>>
>> > > > >>> Honestly, I didn't feel that it was missing much of
>> > > > anything without the >>> ground beef... it maybe halved the
>> > > > cost, which was a nice bonus. Other >>> than adding a lot of
>> > > > beans, does anyone have useful tips on "vegetarian >>> chili"?
>> > > > > >
>> > > > >> There are many, many recipes (of all kinds) for vegetarian
>> > > > chili on >> the Internet.
>> > > > >
>> > > > > Ok, that's the end of RFC. It's all on the Internet already.
>> > > > > ou
>> > > > >
>> > > > Agreed... I'd much rather read posts of people sharing ideas
>> > > > about FOOD, as opposed to more "they're here" or Kuthe garbage.
>> > > > Otherwise, why is anyone here?
>> > > >
>> > > > Then again, I suppose another purpose of Usenet is to harass
>> > > > others... lol
>> > > You could also try corn kernels in your veggie chili. I have a
>> > > zany idea. Why not just toss in some whole corn on the cobs?
>> > > That might be fun. When done, let them cool a bit, and then spoon
>> > > some chili on the bite you're going to take. Messy but different.
>> > > Corn is these days a tad too sweet for me though; peas? Same
>> > > thing. Carrots? Maybe.
>> > Why not add mushrooms and let it be what it is? The mushrooms will
>> > cook to a toothsome bit that the meat added.

>> My first reply to this thread, I recommended mushrooms. I'm just
>> throwing other ideas out there.

>
>I saw that later. Agree. Unless you live in Texas and think Chili can
>only be made 'one way', there's a lot of room.
>
>I sometimes make a 'white chili' with white beans, white pepper,
>Anaheim or Banana peppers, mushrooms, and if I can find them, crawfish
>tails.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #73 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,361
Default Chili sans-carne

On Sun, 6 Jun 2021 16:51:12 -0700 (PDT), Bryan Simmons
> wrote:

>On Sunday, June 6, 2021 at 10:56:19 AM UTC-5, GM wrote:
>> wrote:
>>
>> > On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
>> > > On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
>> > > > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
>> > > > > Bryan Simmons wrote:
>> > > > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
>> > > > > >>
>> > > > > >>
>> > > > > >>
>> > > > > >> To finish off vaguely on topic for food, my wife & I have started to have
>> > > > > >> vague ideas of moving at some time in the future.
>> > > > > >>
>> > > > > > My wife and I have definite plans to get out of StL as soon as we can
>> > > > > > retire. July and August are stupid hot, and November through March
>> > > > > > is cold. What'd be nice would be Puerto Rico November through
>> > > > > > March, and Georgia April through October, and I mean the Tbilisi
>> > > > > > Georgia, rather than the Atlanta one.
>> > > > > >>
>> > > > > > --Bryan
>> > > > > >
>> > > > > Yep, you should try to get the hell out. St louis is already same
>> > > > > as detroit. A lovely city 70 years ago, but that's gone.
>> > > > >
>> > > > Oh, there are lots of things that I like about StL, but I hate uncomfortable
>> > > > temperatures. It's nice here in May and late April, and absolutely lovely in
>> > > > September and early October.
>> > > >
>> > > > If you think that StL is dived out, you're mistaken. Crime is concentrated in
>> > > > certain areas. We have a world class zoo, symphony and botanical garden,
>> > > > all of which are very affordable. The zoo is free. Anyone who has never
>> > > > come here on vacation is missing a gem, and I suspect that you are among
>> > > > those who've never visited.
>> > > I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
>> > >
>> > > Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
>> > > > Then there's the proximity to the Ozarks. This has been a lovely place to live,
>> > > > but I want to retire to somewhere where the weather is decent year-round.
>> > > Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
>> > > >
>> > > > I would be happy to give pointers on vacationing here to anyone--without
>> > > > prejudice about how I feel about the person--especially since I'd do it on the
>> > > > newsgroup, so it would be there for anyone. Another nice place to visit is
>> > > > Chicago, specifically because of the museums. It's a lot pricier, but anyone
>> > > > who has never been to the Art Institute doesn't know what they're missing.
>> > > > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
>> > > > destinations easily accessible by Amtrak. A couple thousand dollars can
>> > > > buy a lot of neat experiences in America's heartland.
>> > > Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
>> > >
>> > We go there for exactly one reason.
>> > https://www.artic.edu/
>> > My wife adores art museums, and I adore her. Lots of great mama y papa
>> > burrito joints all over town too. We drive up and stay in Willowbrook, then
>> > take the pink line from 54th&McCormick. We're back out in the suburbs
>> > before nightfall.

>> Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
>>
>> I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
>>
>> All that is now, unfortunately, "gone with the wind", but I'll have the great memories...
>>

>If you're suggesting that the Art Institute is dangerous to visit in the day,
>or even that the Chicago Symphony, once they resume concerts, is
>dangerous to attend, that rings untrue. We had season tickets to the St.
>Louis Symphony for years until for about a year I had a job that required
>me to work Sundays. In subsequent years, we only went sporadically,
>mostly when they were doing Beethoven symphonies, like 5 or 9.
>>
>> --
>> GM
>>

>--Bryan

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #74 (permalink)   Report Post  
Posted to rec.food.cooking
GM GM is offline
external usenet poster
 
Posts: 2,482
Default Chili sans-carne

On Sunday, June 6, 2021 at 6:51:21 PM UTC-5, wrote:
> On Sunday, June 6, 2021 at 10:56:19 AM UTC-5, GM wrote:
> > wrote:
> >
> > > On Friday, June 4, 2021 at 8:41:15 PM UTC-5, GM wrote:
> > > > On Friday, June 4, 2021 at 6:28:18 PM UTC-5, wrote:
> > > > > On Friday, June 4, 2021 at 4:55:18 PM UTC-5, Hank Rogers wrote:
> > > > > > Bryan Simmons wrote:
> > > > > > > On Friday, June 4, 2021 at 1:38:51 PM UTC-5, Mike Duffy wrote:
> > > > > > >>
> > > > > > >>
> > > > > > >>
> > > > > > >> To finish off vaguely on topic for food, my wife & I have started to have
> > > > > > >> vague ideas of moving at some time in the future.
> > > > > > >>
> > > > > > > My wife and I have definite plans to get out of StL as soon as we can
> > > > > > > retire. July and August are stupid hot, and November through March
> > > > > > > is cold. What'd be nice would be Puerto Rico November through
> > > > > > > March, and Georgia April through October, and I mean the Tbilisi
> > > > > > > Georgia, rather than the Atlanta one.
> > > > > > >>
> > > > > > > --Bryan
> > > > > > >
> > > > > > Yep, you should try to get the hell out. St louis is already same
> > > > > > as detroit. A lovely city 70 years ago, but that's gone.
> > > > > >
> > > > > Oh, there are lots of things that I like about StL, but I hate uncomfortable
> > > > > temperatures. It's nice here in May and late April, and absolutely lovely in
> > > > > September and early October.
> > > > >
> > > > > If you think that StL is dived out, you're mistaken. Crime is concentrated in
> > > > > certain areas. We have a world class zoo, symphony and botanical garden,
> > > > > all of which are very affordable. The zoo is free. Anyone who has never
> > > > > come here on vacation is missing a gem, and I suspect that you are among
> > > > > those who've never visited.
> > > > I spent a lot of time in STL in the 90's, visiting friends who lived there at the time. A quick zip down on Amtrak from Chicago...
> > > >
> > > > Always had a good time, plenty to see. Cheap and good eats, and a great year - round farmer's market...my friends lived in Soulard, it's very similar in parts to New Orleans, old brick architecture...
> > > > > Then there's the proximity to the Ozarks. This has been a lovely place to live,
> > > > > but I want to retire to somewhere where the weather is decent year-round.
> > > > Took some nice trips out west of STL, the wine town of Hermann is fun, area was originally settled by Germans, lovely country...
> > > > >
> > > > > I would be happy to give pointers on vacationing here to anyone--without
> > > > > prejudice about how I feel about the person--especially since I'd do it on the
> > > > > newsgroup, so it would be there for anyone. Another nice place to visit is
> > > > > Chicago, specifically because of the museums. It's a lot pricier, but anyone
> > > > > who has never been to the Art Institute doesn't know what they're missing.
> > > > > Kansas City has a great art museum too. CHI/STL/KCY are not flyover, but
> > > > > destinations easily accessible by Amtrak. A couple thousand dollars can
> > > > > buy a lot of neat experiences in America's heartland.
> > > > Don't bother with Chicago, it's become even *more* of a ghetto shit hole...even the formerly nice areas, e.g. Michigan Avenue, Gold Coast, Lincoln Park, Lakeview/Wrigleyville, etc. are VERY DANGEROUS war zones. I'll never step foot downtown again, I want to keep it in my memory as a great and thriving place, which it once was...
> > > >
> > > We go there for exactly one reason.
> > > https://www.artic.edu/
> > > My wife adores art museums, and I adore her. Lots of great mama y papa
> > > burrito joints all over town too. We drive up and stay in Willowbrook, then
> > > take the pink line from 54th&McCormick. We're back out in the suburbs
> > > before nightfall.

> > Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
> >
> > I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
> >
> > All that is now, unfortunately, "gone with the wind", but I'll have the great memories...
> >

> If you're suggesting that the Art Institute is dangerous to visit in the day,
> or even that the Chicago Symphony, once they resume concerts, is
> dangerous to attend, that rings untrue.



Downtown Chicago now is a " Mad Max " dystopia - it was great until the riots hit last year. Chicago, unfortunately, is run by social justice warrior marxist democrats, and they are succeeding in destroying the vitality of this once - great city...



We had season tickets to the St.
> Louis Symphony for years until for about a year I had a job that required
> me to work Sundays. In subsequent years, we only went sporadically,
> mostly when they were doing Beethoven symphonies, like 5 or 9.
> >


There's still nothing like a good symphony concert...STL has one of the best...

--
GM
  #75 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 837
Default Chili sans-carne

On Sun, 6 Jun 2021 18:04:17 -0700 (PDT), GM
> wrote:

>On Sunday, June 6, 2021 at 6:51:21 PM UTC-5, wrote:
>> On Sunday, June 6, 2021 at 10:56:19 AM UTC-5, GM wrote:


>> > Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
>> >
>> > I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
>> >
>> > All that is now, unfortunately, "gone with the wind", but I'll have the great memories...
>> >

>> If you're suggesting that the Art Institute is dangerous to visit in the day,
>> or even that the Chicago Symphony, once they resume concerts, is
>> dangerous to attend, that rings untrue.

>
>
>Downtown Chicago now is a " Mad Max " dystopia - it was great until the riots hit last year. Chicago, unfortunately, is run by social justice warrior marxist democrats


Time to storm City Hall. All ye one-toothed spitting mongrels grab
your pitchforks and unite!

--
Not DS


  #76 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 837
Default Chili sans-carne

On Mon, 07 Jun 2021 11:14:55 +1000, Dave Smith >
wrote:

>On Sun, 6 Jun 2021 18:04:17 -0700 (PDT), GM
> wrote:
>
>>On Sunday, June 6, 2021 at 6:51:21 PM UTC-5, wrote:
>>> On Sunday, June 6, 2021 at 10:56:19 AM UTC-5, GM wrote:

>
>>> > Yeah, the Art Institute is great, just before the pandemic started I bought a membership so I could visit a lot..."oh well"...
>>> >
>>> > I love the Chicago Symphony, too, Symphony Hall is just down the way from the Art Institute...
>>> >
>>> > All that is now, unfortunately, "gone with the wind", but I'll have the great memories...
>>> >
>>> If you're suggesting that the Art Institute is dangerous to visit in the day,
>>> or even that the Chicago Symphony, once they resume concerts, is
>>> dangerous to attend, that rings untrue.

>>
>>
>>Downtown Chicago now is a " Mad Max " dystopia - it was great until the riots hit last year. Chicago, unfortunately, is run by social justice warrior marxist democrats

>
>Time to storm City Hall. All ye one-toothed spitting mongrels grab
>your pitchforks and unite!

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.
  #77 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 286
Default Chili sans-carne

On 6/4/2021 12:11 PM, John Lorbal wrote:
> On Friday, June 4, 2021 at 11:36:04 AM UTC-4, Michael Trew wrote:
>> On 6/3/2021 11:46 PM, dsi1 wrote:
>>> On Thursday, June 3, 2021 at 11:06:07 AM UTC-10, wrote:
>>>> On Thursday, June 3, 2021 at 8:31:49 AM UTC-4, Sheldon wrote:
>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>>>>> wrote:
>>>>>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>>>>>> cook book, but I decided to nix half of the cost of the dish and make it
>>>>>> without ground beef this time; vegetarian if you will. Substituted
>>>>>> butter/olive oil for the fat and started off frying garlic/onions, then
>>>>>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>>>>>> kidney/pinto/black beans.
>>>>>>
>>>>>> Honestly, I didn't feel that it was missing much of anything without the
>>>>>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>>>>>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>>>>>> chili"?
>>>>> You can cut down on the price of ground meat by grinding your own, and
>>>>> you'll know who's in it... pork costs less than beef so grind a pork
>>>>> shoulder. You can buy inexpensive beef roasts for grinding. I buy
>>>>> shoulder pork chops when on sale and filet out the meat to grind or to
>>>>> fry and braise the meaty bones in #10 cans of crushed tomatoes to make
>>>>> fantastic tomato sauce for pasta.
>>>> You don't need to grind meat for chili. I've cubed both pork shoulder and beef sirloin tip, or inside round or some such, and it turned out really good.
>>>
>>> Not using ground meat seems to be the way to make real chili to me. I make it with about half a cup of Korean chili pepper powder. It gets pretty intense in color and flavor.

>> What's the difference between regular chili powder and the Korean
>> variant? I can't say that I've ever heard of it.

> I don't know from Korean chili powder, but our local stuff here is the usual: ground 'chili' powder, paprika, maybe some cayenne, oregano, onion and garlic powder and salt. We can get ancho chili powder here, but it's sold in little spice bottles and is way expensive. Maybe the Korean is a pure chili pepper powder without any other stuff in there. Ask. Then you can customize with other ingredients, and not rely on a commercial mix.


I never use a commercial mix, unless you mean the "chili powder" spice
ground on the shelves.
  #78 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 286
Default Chili sans-carne

On 6/4/2021 1:16 PM, dsi1 wrote:
> On Friday, June 4, 2021 at 5:36:04 AM UTC-10, Michael Trew wrote:
>> On 6/3/2021 11:46 PM, dsi1 wrote:
>>> On Thursday, June 3, 2021 at 11:06:07 AM UTC-10, wrote:
>>>> On Thursday, June 3, 2021 at 8:31:49 AM UTC-4, Sheldon wrote:
>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>>>>> wrote:
>>>>>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>>>>>> cook book, but I decided to nix half of the cost of the dish and make it
>>>>>> without ground beef this time; vegetarian if you will. Substituted
>>>>>> butter/olive oil for the fat and started off frying garlic/onions, then
>>>>>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>>>>>> kidney/pinto/black beans.
>>>>>>
>>>>>> Honestly, I didn't feel that it was missing much of anything without the
>>>>>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>>>>>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>>>>>> chili"?
>>>>> You can cut down on the price of ground meat by grinding your own, and
>>>>> you'll know who's in it... pork costs less than beef so grind a pork
>>>>> shoulder. You can buy inexpensive beef roasts for grinding. I buy
>>>>> shoulder pork chops when on sale and filet out the meat to grind or to
>>>>> fry and braise the meaty bones in #10 cans of crushed tomatoes to make
>>>>> fantastic tomato sauce for pasta.
>>>> You don't need to grind meat for chili. I've cubed both pork shoulder and beef sirloin tip, or inside round or some such, and it turned out really good.
>>>
>>> Not using ground meat seems to be the way to make real chili to me. I make it with about half a cup of Korean chili pepper powder. It gets pretty intense in color and flavor.

>> What's the difference between regular chili powder and the Korean
>> variant? I can't say that I've ever heard of it.

>
> Depending on which brand of chili powder you use, it could contain chili peppers, salt, garlic, cumin, and other kinds of seasonings. Korean chili pepper powder just contains chili pepper. It comes in a fine grind or an even finer grind. The color ranges from dark red to brilliant red. It's fairly mild so you'd typically use a quarter to a half cup of it. It's usually sold in kilos and half kilos in Korean markets. It's around 8 to 12 dollars a kilo. It used to be dirt cheap but it's costs a bit more these days.


Thanks! I typically buy the cheap store brand chili powder.
  #79 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 286
Default Chili sans-carne

On 6/4/2021 12:08 PM, John Lorbal wrote:
> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>>> On Thu, 03 Jun 2021 08:15:39 -0600, US >
>>> wrote:
>>>
>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael >
>>>> wrote:
>>>>
>>>>> I made my typically chili con carne from my pre-war Better Homes/Gardens
>>>>> cook book, but I decided to nix half of the cost of the dish and make it
>>>>> without ground beef this time; vegetarian if you will. Substituted
>>>>> butter/olive oil for the fat and started off frying garlic/onions, then
>>>>> adding crushed tomatoes, green pepper and seasoning; finally lots of
>>>>> kidney/pinto/black beans.
>>>>>
>>>>> Honestly, I didn't feel that it was missing much of anything without the
>>>>> ground beef... it maybe halved the cost, which was a nice bonus. Other
>>>>> than adding a lot of beans, does anyone have useful tips on "vegetarian
>>>>> chili"?
>>>>
>>>> There are many, many recipes (of all kinds) for vegetarian chili on
>>>> the Internet.
>>>
>>> Ok, that's the end of RFC. It's all on the Internet already. ou
>>>

>> Agreed... I'd much rather read posts of people sharing ideas about FOOD,
>> as opposed to more "they're here" or Kuthe garbage. Otherwise, why is
>> anyone here?
>>
>> Then again, I suppose another purpose of Usenet is to harass others... lol

> You could also try corn kernels in your veggie chili. I have a zany idea. Why not just toss in some whole corn on the
> cobs?
> That might be fun. When done, let them cool a bit, and then spoon some chili on the bite you're going to take.
> Messy but different. Corn is these days a tad too sweet for me though; peas? Same thing. Carrots? Maybe.


I think I will try corn kernels next time. Carrots will add too much
sweetness.
  #80 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 286
Default Chili sans-carne

On 6/4/2021 8:29 PM, cshenk wrote:
> John Lorbal wrote:
>
>> On Friday, June 4, 2021 at 11:39:06 AM UTC-4, Michael Trew wrote:
>>> On 6/3/2021 3:50 PM, Dave Smith wrote:
>>>> On Thu, 03 Jun 2021 08:15:39 -0600, US
>>>> > wrote:
>>>>
>>>>> On Thu, 03 Jun 2021 01:03:27 -0400, Michael
>>> > >> wrote:
>>>>>
>>>>>> I made my typically chili con carne from my pre-war Better
>>> Homes/Gardens>>> cook book, but I decided to nix half of the cost
>>> of the dish and make it>>> without ground beef this time;
>>> vegetarian if you will. Substituted>>> butter/olive oil for the
>>> fat and started off frying garlic/onions, then>>> adding crushed
>>> tomatoes, green pepper and seasoning; finally lots of>>>
>>> kidney/pinto/black beans.>>>
>>>>>> Honestly, I didn't feel that it was missing much of anything
>>> without the>>> ground beef... it maybe halved the cost, which was
>>> a nice bonus. Other>>> than adding a lot of beans, does anyone
>>> have useful tips on "vegetarian>>> chili"?
>>>>>
>>>>> There are many, many recipes (of all kinds) for vegetarian chili
>>> on>> the Internet.
>>>>
>>>> Ok, that's the end of RFC. It's all on the Internet already. ou
>>>>
>>> Agreed... I'd much rather read posts of people sharing ideas about
>>> FOOD, as opposed to more "they're here" or Kuthe garbage.
>>> Otherwise, why is anyone here?
>>>
>>> Then again, I suppose another purpose of Usenet is to harass
>>> others... lol

>> You could also try corn kernels in your veggie chili. I have a zany
>> idea. Why not just toss in some whole corn on the cobs?
>> That might be fun. When done, let them cool a bit, and then spoon
>> some chili on the bite you're going to take. Messy but different.
>> Corn is these days a tad too sweet for me though; peas? Same thing.
>> Carrots? Maybe.

>
> Why not add mushrooms and let it be what it is? The mushrooms will cook
> to a toothsome bit that the meat added.


I'm not a picky eater, but I have a thing about mushrooms. Mainly a
texture issue... that's really the only standard food item that's a no
go for me.
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chili con carne Foodheaven General Cooking 8 16-08-2013 03:02 AM
Speaking of Chili, anybody got a Chili con Carne recipe featuring smoked brisket? Chef Juke Barbecue 3 18-08-2006 07:00 PM
Stagg Chili Con Carne [email protected] General Cooking 8 04-08-2006 02:14 AM
REC:CROCK-POT CHILI CON CARNE Mr Libido Incognito General Cooking 6 26-10-2005 12:38 PM
chili-con-carne bodacious Mexican Cooking 4 03-11-2004 01:32 AM


All times are GMT +1. The time now is 02:16 AM.

Powered by vBulletin® Copyright ©2000 - 2023, Jelsoft Enterprises Ltd.
Copyright ©2004-2023 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"