Good Eats' Journal
21st June, 2008. 12:07 pm.
Chile Con Carne: A History
It's simple really. Peppers with meat in a spicy stew with tomatoes, onions, beans and other ingredients in as many variations as the mind can muster. From Baja to Cincinnati right through the heart of Texas, where it's the official state dish, chile con carne, or chili for short, is among the most famous indigenous American foods.
Some say that chili was invented in Mexico during the 1840's, possibly in Chihuahua, as a complimentary dish served at cantinas for outsiders, who wanted something spicy and cheap. Others contend it was born in Ensenada, Mexico in the 1880's as a way of stretching available meat in the kitchens of poor Tejanos. Many Texans maintain that it was the invention of Texas cowhands who ate it by the bucketful as the drove their herds across the plains. The most imaginative origin traces its roots back to pre-Columbian Aztec chefs.
What is known for a fact is that in the 1880's, colorfully-dressed Hispanic women called "Chili Queens" began to operate around Military Plaza and other high traffic public places in downtown San Antonio, Texas, where they would reheat cast iron pots of pre-cooked chili and sell it by the bowl.
Sanitation laws in the late 30's shut down the Chili Queens, but not the public appetite for this tasty Western dish. Chili parlors opened by hundreds. These small, family-run chili joints spread from Texas to the rest of the USA, and became a part of the pre-WWII American landscape. Even today hardly any American who claims to be able to cook doesn't have their very own secrete recipe for chili, whether it be hot, sweet, thick, soupy or just plain odd.
Regional variations add a certain level of enjoyment for chili lovers. Traditional Texas style chili is thick and uses few to no vegetables. New Mexico chili is famed for it's thinner consistency and the use of green rather than red chili peppers. In the chili in Cincinnati, Ohio has a sauce like quality and is used as a condiment or topping for hotdogs or spaghetti. White chili uses no tomato and relies on beans. Vegetarian chili (chile sin carne) is, of course, meatless. Health conscious chili ditches the suet and substitutes white button mushrooms for beans to lower the calories. In fact, chili is such a malleable dish that it can be hard to define. Still, most people know it when they taste it, and are all to happy to do so.
Looking for more information on Spicy Chili Recipes check out .cookbookclub.net your guide to online recipes
About the Author: David
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26th February, 2007. 8:18 pm.(nuttycook)
Do You Like Starnge and Unusual Recipes spiced with a Dash of Humor?
Nope ...so I'm not interested in The Nutty Cooks's Recipe Box
Yes but not right now
Yes - How do I find this new communtiy?
Sign me up - I'll enclose my e-mail address
Get Lost - You're Bugging Me !!!
Not hungry right now - maybe later ...
If you answered yes above, here's the link:http://community.livejournal.com/funnyrecipes/profile
13th February, 2006. 5:05 pm. Appetite for Seduction Premiering on iTunes this Valentine's Day(blakeley)
This is a new TV podcast for iTunes, all about cooking, in our first episode we cook with pomegrantes, the show is completely free, nobody makes any money off it.
Join Sensual Cooking Diva, Shani Castri, as she explores the romantic history and potency of some of the finest aphrodisiacs found in New York City and around the world. Shani consults with the experts on her journey to help awaken your appetite for seduction. From caviar to vanilla, pomegranate to garlic, join Shani every two weeks, when as she guides you towards creating an evening—or morning—of passion and food that you and your partner are not soon to forget.Click here to subscribe via iTunesVisit www.appetiteforseduction.comVisit the Appetite for Seduction Livejournal Community( Read more...Collapse )
29th November, 2005. 7:50 pm. Boiled fruit cake(ajsk)
I need help.
When I was about 17 I used to make a superb boiled fruit cake made with wholemeal flour. I lost the cookbook and it was one of the student "eat for under £5". books that is impossible to find and out of print (I'm talking a good 10 years ago now)
I have always wanted to try making it again but although I can remember the ingredients I just cannot remember the ingredient amounts which is driving me crazy!
About a month ago I decided to put the ingredients into a search engine instead of just "boiled fruit cake" and it gave me the recipe below.
All but the ginger, use of sultanas and currents instead of mixed fruit and type of flour is the same recipe, but the quantities are all wrong, even for this particular cake! There isn't enough water to boil the fruit in and there is so much butter I feared my arteries would close up in protest.
I made it at the weekend and instead of it coming out moist (as it is supposed to do) it came out crumbly. I'd had to leave it in the oven longer than the time stated because it was still uncooked in the middle and so it came out burnt as well, just to add insult to injury.
I'm not a cook. I wouldn't dare start messing about with stuff that I haven't a clue about. I need advice, if anybody can possibly help me? If you have a better idea about quantities and things I would really appreciate it.
ps, I am making this cake for Christmas for my family. I made the mistake of telling them I had the recipe again and they always loved the cake from before and I really don't want to disappoint them :/
Cross posted out of desperationBOILED FRUITCAKE
Prep: 20 min plus cooling
Cook: 1 hour
150g butter, chopped
180g soft brown sugar
1tsp ground mixed spice
1tsp ground cinnamon
1tsp ground ginger
1tsp bicarbonate of soda
2 eggs, well beaten
150g plain flour
150g self-raising flour
Heat the oven to 180C/Gas 4. Combine the butter, sultanas, currants, sugar, mixed spice, cinnamon, ginger, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then set aside to cool.
Add the eggs one at a time, beating well with a wooden spoon. Sift the two flours into the mixture and beat well. Pour into a lightly oiled cake tin of about 22cm diameter.
Bake for an hour, or until a thin skewer inserted in the centre comes out clean. Remove from the oven and allow to cool slightly before taking the cake from the tin. Cool and store in an airtight container until required.
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6th April, 2005. 11:21 pm.(instantwhorekit)
Hoping somebody can help me. My boyfriend's from Oklahoma, and he's always raving about the queso he used to eat down there. We have searched the entire internet, and scoured all the stores and restaurants, with no luck. I'm hoping somebody will have a recipe for it or something similar, or at least know what I'm talking about and point me in the right direction.
*x-posted like mad cause i'm desperate :D
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14th March, 2005. 9:43 pm. Pumpkin and Pear Risotto [x-posted](mordant)
I invented this recipe from scratch while experimenting with apples and pears in savoury dishes. Enjoy!Pumpkin and Pear Risotto with blue cheese
1 cup arborio rice
1 tablespoon olive oil (extra virgin is best)
1 tablespoon butter
2 cups cooked pumpkin
1 cup roughly chopped pears, cooked
1/2 cup ricotta cheese
2-4 tablespoons blue cheese
2 cups vegetable stock
salt and pepper to taste
- Heat olive oil and butter in a deep, heavy-based pan.
- Stir in arborio rice, cook until rice slightly discolours, stirring constantly.
- Gradually add one cup of stock, allow to simmer and absorb.
- While adding the second cup of stock, stir in pumpkin and pear pieces
- When rice has reached desired consistently, remove from heat and stir in ricotta and cheese.
- Season to taste and serve, garnishing with fresh oregano.
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30th September, 2004. 5:21 pm. Looking for some ideas...(hadattack)
I posted this last week in hip_domestics
, but thought, hey, why not expand the search, since the results have been so great.
I am looking for quick, easy and delicious recipes to make. Initially, I was looking for dinner's, but I think that if you have 1-2 recipe's you love, I want to know about it. That includes:
- Main Dishes
The guidelines are that the recipe can't be too far out there, and it has to be relatively healthy (not a lot of fried foods). I have two somewhat picky eaters to contend with. Out there in our house usually means that: 1) The ingredients must be found in a normal grocery store (a weird husband quirk), 2) Usually anything Middle Eastern or Indian doesn't fly (I get my exotic food fixes at restaurants with friends). My other requirement is that it must be no more than 45 minutes of prep time, and no more than 1.5 hours of cook time.
The benefit to you is that after I try everything, and can compile all of the recipe's, I am going to e-mail the results to all interested parties.
So what do you have lurking in your recipe books?
(X-posted all over the place)
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25th June, 2004. 1:35 pm. season-all and marinade(broussarder)
well hello everyone
I need some info from anyone who can help:
I have a couple if seasonings and sauces I have made and have gotton some attention from a specialty shop in my area, the owners want to put my items on his shelf to sell, well I have no clue how to get started on this, what are the steps of me mass producing these products to sell.
I can use any info anyone can provide me with.
Thanks in advance
ED ***BIG DADDY *** BROUSSARD
8th June, 2004. 11:02 am. web page(broussarder)
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