Cheers guys! Actually surprised myself with how good it was. It was basically thrown together with some leftover ingredients from a Thai red curry I'd made the night before. Usually when I do stir-fry it turns out a bit 'meh' for some reason, but this one I'd be happy to have been served in a proper Chinese restaurant. Will definitely be making it again at some point. :-D
Had a microwaved Iceland Cottage Pie which was rank, the potato was bland and the meat was of dubious origins, i binned it and had a baked potato instead!:sad:
Still, what do you expect for ?1?
Can't beat a home-made chilli. One of the first things I ever learnt to cook... 20 years on and it's still one of the few things I can cook :lol:
I don't put (veggie) mince in it any more, just whatever we can find in the garden... although has to have pepper and onion at the very least. Someone I used to work with recommended adding a square of dark chocolate, but it didn't do much for me - since we stopped adding the mince I do stick a tablespoon of Marmite in there for flavour though.
Oh and we usually have ours in a bowl with bulgar wheat. No I'm not a ****ing hipster :-P
Can't beat a home-made chilli. One of the first things I ever learnt to cook... 20 years on and it's still one of the few things I can cook :lol:
I don't put (veggie) mince in it any more, just whatever we can find in the garden... although has to have pepper and onion at the very least. Someone I used to work with recommended adding a square of dark chocolate, but it didn't do much for me - since we stopped adding the mince I do stick a tablespoon of Marmite in there for flavour though.
Oh and we usually have ours in a bowl with bulgar wheat. No I'm not a ****ing hipster :-P
Can't beat a home-made chilli. One of the first things I ever learnt to cook... 20 years on and it's still one of the few things I can cook :lol:
I don't put (veggie) mince in it any more, just whatever we can find in the garden... although has to have pepper and onion at the very least. Someone I used to work with recommended adding a square of dark chocolate, but it didn't do much for me - since we stopped adding the mince I do stick a tablespoon of Marmite in there for flavour though.
Oh and we usually have ours in a bowl with bulgar wheat. No I'm not a ****ing hipster :-P
Ah, I've heard of recipes with dark chocolate or cocoa powder added, not tried it myself yet.
Seen a Jamie Oliver one on a genuine cowboy trail where he added thick black coffee to it for bitterness; probably similar to the dark chocolate. Depends on what sort of chilli you want; dark and dry or sweet and fruity. There are beers like that you could try adding.
I think it comes down to, you can put anything you want in there. We used to use those Mexican OXO cubes and packets of tomato cup-a-soup for a mix of chilli, garlic and tomato flavours, along with smoked bacon, back when we used to make something that looked like a gallon of it at a time in a big pressure cooker pan at Uni.
But I'll have worcester and soy sauce in my bolognaise to make it more meaty; maybe even a bit of Bovril. And (tinned plum) tomatoes on their own get thickened with a bit of cornflour and pepper, cinammon, nutmeg and lemon juice for an Aegean Greek style (which is actually a Turkish influence that they'd never admit to).
We'd have probably added chorizo if we could have afforded it... Though I think there might have been a bit of paprika in those Mexican OXO cubes anyway. I certainly add it to chilli now.
Yep! Chunky, sliced courgette (then cut in half). I brown it with the onion. You can't go wrong putting courgette with loads of meals (especially ones with thick sauces).
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Nothing weird about that, we always put a courgette in this time of year too. We grow them ourselves though so it's that or courgette chutney (which doesn't have much flavour)...
I do have vague memories of putting a carrot in my chilli once when I ran out of peppers... even finely chopped it was a mistake :lol:
We never use fresh tomatoes though, it's a bit of a waste putting them in sauces as they never seem to have as much flavour as the 30p tins of Italian toms once they're cooked. I much prefer them raw in salads or sandwiches.
My mum pronounces this "come in" (not "cyoomin"). There was one time fairly recently she cooked something for us and said "It's got coriander and come in" :o
My mum pronounces this "come in" (not "cyoomin"). There was one time fairly recently she cooked something for us and said "It's got coriander and come in" :o
Reminds me of a menu from an Indian take away near where I used to live, had a marvelous typo on it one of the dishes said something like spiced lamb in a thick sweet and hot gravy featuring cum and tomatoes. Much entertainment for me and my friends.
After much scrutiny of the menu, we found the word "Capsi-" near the top of the menu floating near the end of a description of a different dish. We ended up assuming the floating "capsi-" belonged in front of the "cum" :D
I grate a carrot into spag bol but not chilli. My recipe for both is similar though, fry onion, garlic, mushrooms, pepper, mince. Add glass of red wine, tinned tomatoes. Bay leaf, salt, pepper, paprika. Kidney beans and chilli powder for chilli, grated carrot for spag. Add gravy granules/stock cube. Bay leaf. Cook for 2 hours preferably, 1 at least. Herbs in near the end.
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Still, what do you expect for ?1?
Homemade chilli-con-carne, oven chips, and a local beer. :smile:
I don't put (veggie) mince in it any more, just whatever we can find in the garden... although has to have pepper and onion at the very least. Someone I used to work with recommended adding a square of dark chocolate, but it didn't do much for me - since we stopped adding the mince I do stick a tablespoon of Marmite in there for flavour though.
Oh and we usually have ours in a bowl with bulgar wheat. No I'm not a ****ing hipster :-P
a bit of brown sugar goes in mine. ;-)
Ah, I've heard of recipes with dark chocolate or cocoa powder added, not tried it myself yet.
I put a wee bit cinnamon and mustard in mine.
I think it comes down to, you can put anything you want in there. We used to use those Mexican OXO cubes and packets of tomato cup-a-soup for a mix of chilli, garlic and tomato flavours, along with smoked bacon, back when we used to make something that looked like a gallon of it at a time in a big pressure cooker pan at Uni.
But I'll have worcester and soy sauce in my bolognaise to make it more meaty; maybe even a bit of Bovril. And (tinned plum) tomatoes on their own get thickened with a bit of cornflour and pepper, cinammon, nutmeg and lemon juice for an Aegean Greek style (which is actually a Turkish influence that they'd never admit to).
- IONIAN-GAMES.com -
As for beer, I did put a third of a pint of Bombardier in a chilli once, but I'd rather just drink the ale...
Thinking about it, Guinness (other stouts are available) would probably work too.
- IONIAN-GAMES.com -
Mine is usually the following
minced beef
tinned and fresh tomatoes
red kidney beans
onion
courgette
chilli powder
cumin
oxo cube (or two)
salt/pepper
If I make too much spag bol I quite often turn the sauce into a chilli when I unfreeze it.
W00T!!??? :???:
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Nothing weird about that, we always put a courgette in this time of year too. We grow them ourselves though so it's that or courgette chutney (which doesn't have much flavour)...
I do have vague memories of putting a carrot in my chilli once when I ran out of peppers... even finely chopped it was a mistake :lol:
We never use fresh tomatoes though, it's a bit of a waste putting them in sauces as they never seem to have as much flavour as the 30p tins of Italian toms once they're cooked. I much prefer them raw in salads or sandwiches.
Ooh! Can I join? :D
My mum pronounces this "come in" (not "cyoomin"). There was one time fairly recently she cooked something for us and said "It's got coriander and come in" :o
Reminds me of a menu from an Indian take away near where I used to live, had a marvelous typo on it one of the dishes said something like spiced lamb in a thick sweet and hot gravy featuring cum and tomatoes. Much entertainment for me and my friends.
After much scrutiny of the menu, we found the word "Capsi-" near the top of the menu floating near the end of a description of a different dish. We ended up assuming the floating "capsi-" belonged in front of the "cum" :D
Red wine is the key ingredient ;)
Seems like Polomint is taking a leaf from Znor's pictures and posting oversized ones!:grin:
But that does look yum!
I think Polomint must have shares in Colemans!
yourkshire pudding and haggis. :-D