Rdmarsiii Posted October 27, 2012 Share Posted October 27, 2012 Hey, thanks everyone for the recent activiy and 'chili' activities ! I have never made it myself, but, a vegetarian version may be coming!!! Meanwhile, enjoy yourselves and lets see some of those photos from START to SERVING ok ??? ..............Gary Gary, Maybe I can conjure up a veggie chili for ya!! Lemme make a few batches and I'll let ya know. I have some ideas... David Quote Link to comment Share on other sites More sharing options...
GWSmith Posted October 28, 2012 Share Posted October 28, 2012 Ok David, I look forward to that... My VEGAN Swedish Meatballs are posted further back in this forum. NO dairy, NO meat and I put this all together for a dinner party of MEAT EATERS and they were floored that it would be so convincing [Y] ....later Quote Link to comment Share on other sites More sharing options...
Rdmarsiii Posted October 31, 2012 Share Posted October 31, 2012 Ok David, I look forward to that... My VEGAN Swedish Meatballs are posted further back in this forum. NO dairy, NO meat and I put this all together for a dinner party of MEAT EATERS and they were floored that it would be so convincing ....later Almost have it perfected (I think) Another thought for the week, how about some homemade Jambalaya? Recipe suggestions? Quote Link to comment Share on other sites More sharing options...
GWSmith Posted October 31, 2012 Share Posted October 31, 2012 Good HALLOWEEN evening fellow foodies ! I just had to post my brand new wine delivery........ [Y] As Boxx says, its a great day when vino shows up at the doorstep [] Enjoy the display...... ....which bottle to open tonight? [] .......Gary Quote Link to comment Share on other sites More sharing options...
jhoak Posted November 2, 2012 Share Posted November 2, 2012 Texas Red batch number two is under way. I changed up the recipe a little bit. I bought the same low fat (7% fat) ground beef but rather than stew meat I got a London Broil and carved it up in to small pieces. It's on sale this week and was cheaper than stew meat. I thought that using the stew meat even after 8 hours in the slow cooker left a few pieces that were a bit on the "chewy" side. Hopefully the London Broil will result in a falls apart tenderness. What's surprising me is that this batch is considerably hotter than the last batch. I don't know why. I used the same ingredients spice wise in the same proportions. HMMM... I thought the last batch could have stood a little more "zing" and considered adding a few chilpotle peppers (roasted jalapenos) and adobo sauce to kick it up a bit. I'm now glad I didn't do that. Had I it would have been uneatable. Even for me. And I like really hot foods. To a point. The "intake" end of my digestive tract really likes hot foods although the ouput end doesn't share that opinion. The next couple of days are probably not a good time to hang out at my house. Unless of course you have no sense of smell, like good Chili, and enjoy a glass or two of a decent IPA. Two hours in and under way: Six or eight hours to go. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Hello there fellow foodies! Well, today was the annual trek to a fine home filled with musicians and faculty from a few note worthy colleges here in the NorthEast... But, lets start with our contribution to this very fine potluck Thanksgiving dinner... I didn't get the compositional photos of Chris' creamed onion dish, but here is a photo of the finished product just before packing off... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Chris decided to handle the cooking this season, (me doing prep) and wanted to do up a large batch of exotic mushroom risoto........so, here goes... Shown here are the packages on my bamboo cutting surface... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 In this photo, they are all chopped up and ready to hand over.... well, almost, got two more to go.... [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Enter the cheese grating... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Here, Chris is prepping the red onion and shellots... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 The cheese is grated and now ready to go in at the end of the saute... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 ..........and, the saute' of onions etc. in XVOO [Y] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Some fresh thyme ready for fine chopping... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 In to the saute pan it goes... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Now, the mushrooms go into the mix.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 A bit more XVOO into the mix of things.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Some nice organic broad leaf parsley, ALWAYS on hand, and about to be chopped... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 ........add some dry sherry..... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 ........... a little more adjustment Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 22, 2012 Share Posted November 22, 2012 Meanwhile back at my workstation, the rice is readied for use.... Quote Link to comment Share on other sites More sharing options...
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