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Default Chili sans-carne

On Wed, 09 Jun 2021 16:25:45 -0600, US Janet >
wrote:

>On Wed, 09 Jun 2021 14:00:36 -0400, Sheldon Martin >
>wrote:
>
>>On Wed, 9 Jun 2021 09:58:02 -0700 (PDT), "
> wrote:
>>
>>>On Wednesday, June 9, 2021 at 12:42:55 AM UTC-5, Orlando Enrique Fiol wrote:
>>>>
>>>> As a Caribbean Hispanic, I proudly assert that rice goes with absolutely everything, including chili.
>>>> --
>>>> Orlando Enrique Fiol
>>>>
>>>In your corner of the world, maybe.

>>
>>Agreed, we eat very little rice... I think people convince themselves
>>that rice is good because it's dirt cheap and they are cheapo
>>*******s. Rice has no food value unless one wants to get scurvy.
>>There are many more nutritious grains... other than carbs rice
>>contains zero nutrition.

>
>rice, potatoes, pasta, grains and beans support other ingredients to
>make interesting and diverse meals. I can't imagine a pantry without
>any one of those in stock to be ready to make dinner.
>Janet US

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Default Chili sans-carne

On Wed, 09 Jun 2021 17:27:29 -0500, "cshenk"
> wrote:

>dsi1 wrote:
>
>> On Wednesday, June 9, 2021 at 8:00:43 AM UTC-10, Sheldon wrote:
>> > On Wed, 9 Jun 2021 09:58:02 -0700 (PDT), "
>> > > wrote:
>> >
>> > > On Wednesday, June 9, 2021 at 12:42:55 AM UTC-5, Orlando Enrique
>> > > Fiol wrote:
>> > >>
>> > >> As a Caribbean Hispanic, I proudly assert that rice goes with
>> > absolutely everything, including chili. >> --
>> > >> Orlando Enrique Fiol
>> > >>
>> > > In your corner of the world, maybe.
>> > Agreed, we eat very little rice... I think people convince
>> > themselves that rice is good because it's dirt cheap and they are
>> > cheapo *******s. Rice has no food value unless one wants to get
>> > scurvy. There are many more nutritious grains... other than carbs
>> > rice contains zero nutrition.

>>
>> So that's how things go down on the farm. People eat very little
>> rice. Yes, I see that now. Scurvy is of great concern for the farm
>> people, yes?

>
>Sheldon is confused on lack of Vitamin C and what foods have it. Just
>let it go.

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Default Bean Soup (WAS: Chili sans-carne)

On 6/8/2021 9:17 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 6/7/2021 6:25 PM, cshenk wrote:
>>> Michael Trew wrote:
>>>
>>>> On 6/4/2021 8:36 PM, 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.
>>>>
>>>> I believe that she meant the stock for the bean soup. I've never
>>>> used stock in chili either.
>>>
>>> Humm, I've never used stock for making beans either. Guess that's
>>> why I didn't get that one.
>>>

>> It's bean SOUP. I use beef stock. Even with the seasonings it would
>> be pretty darn bland made with just water.
>>
>> Jill

>
> Sorry, mine isn't bland and doesn't use stock.
>

I've not made your bean soup so I cannot comment about it. I do know
mine would not be nearly as tasty if made with only water. And the
pearled barley adds a nice touch to thicken the soup. It's nice and
hearty and no, I never add tomatoes although some diced tomatoes
wouldn't be detrimental.

Jill
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Default Bean Soup (WAS: Chili sans-carne)

On Wed, 9 Jun 2021 18:46:13 -0400, jmcquown >
wrote:

>On 6/8/2021 9:17 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 6/7/2021 6:25 PM, cshenk wrote:
>>>> Michael Trew wrote:
>>>>
>>>>> On 6/4/2021 8:36 PM, 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.
>>>>>
>>>>> I believe that she meant the stock for the bean soup. I've never
>>>>> used stock in chili either.
>>>>
>>>> Humm, I've never used stock for making beans either. Guess that's
>>>> why I didn't get that one.
>>>>
>>> It's bean SOUP. I use beef stock. Even with the seasonings it would
>>> be pretty darn bland made with just water.
>>>
>>> Jill

>>
>> Sorry, mine isn't bland and doesn't use stock.
>>

>I've not made your bean soup so I cannot comment about it. I do know
>mine would not be nearly as tasty if made with only water. And the
>pearled barley adds a nice touch to thicken the soup. It's nice and
>hearty and no, I never add tomatoes although some diced tomatoes
>wouldn't be detrimental.
>
>Jill

Ask them, theyre here. "You can stop saying that now. Thank you."
--
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