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Unpopular ingredients that chefs should use more often (j-r)

Bailey Woodean - 0
This article is a combination of the previous Unpopular ingredients that chefs should use more often (a-i). Jicama You may find Jicama also labeled Yam Bean...
Buffalo NY

The best in Buffalo, NY!Part one

Bailey Woodean - 0
I have lived in the western New York area for more than 20 years now and I have to say that we have some...
Is that really edible?

Is that really edible?

Bailey Woodean - 0
You may not realize this, but there are some cultures around the world that eat some pretty unusual things. Things that you may not even know...
snacks

Late night snack ideas!

Bailey Woodean - 0
Most health care professionals will probably tell you not to ear too late at night because it can lead to obesity. And they are probably right....
Roll it up

Roll it up!

Bailey Woodean - 0
So many foods come rolled up. Wraps, eggrolls, burritos, and so much more! I was struck by this concept and felt curious enough to shine a...
cilantro

The power of herbs: Cilantro

Bailey Woodean - 0
You may have heard of the herb Cilantro but, you may have also heard of it as Coriander. Here is the United States we usually use...
Do you know who invented that?

Do you know who invented that?

Bailey Woodean - 0
Have you ever been eating or drinking something delicious and have that passing thought, “who invented this masterpiece?”. Well, find comfort in knowing that you are...
What is chili, really? When I was growing up I knew chili to be a warm, hearty, and spicy comfort food that we would generally consume during the Autumn season. Having never made my family’s recipe for chili I can only assume the ingredients include several types of beans, ground beef, spices, tomatoes, and we would often top the bowl of chili with onions, cheese, and crackers. But, recently I was told that this may not be the original chili recipe and I had to find out for myself! The Best Classic Chili Recipe This recipe closely resembles my family’s version of chili. https://www.thewholesomedish.com/the-best-classic-chili/#wprm-recipe-container-8547 Ingredients ● 1 tablespoon olive oil ● 1 medium yellow onion -diced ● 1 pound 90% lean ground beef ● 2 1/2 tablespoons chili powder ● 2 tablespoons ground cumin ● 2 tablespoons granulated sugar ● 2 tablespoons tomato paste ● 1 tablespoon garlic powder ● 1 1/2 teaspoons salt ● 1/2 teaspoon ground black pepper ● 1/4 teaspoon ground cayenne pepper* -optional ● 1 1/2 cups beef broth ● 1 (15 oz.) can petite diced tomatoes ● 1 (16 oz.) can red kidney beans, drained and rinsed ● 1 (8 oz.) can tomato sauce Instructions 1. Add olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally. 2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef, is browned, stirring occasionally. 3. Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. 4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well. 5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. 6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. While this recipe may represent the classic chili that is so widely known and loved, it is not the original Texas chili recipe. In fact, it is stated by the International Chili Society that chili is mainly made with spices, various meats, and red chili peppers. All pasta and beans are strictly prohibited. Texas Chile Con Carne https://www.dallasnews.com/food/cooking/2018/02/22/the-best-real-texas-chili-recipes-no-beans-allowed/ Ingredients: ● 3 dried ancho chiles ● 3 dried de árbol chiles ● 1 dried Japonés chile ● 3 jalapeños, stems and seeds removed (wear rubber gloves) ● 2 heaping teaspoons ground cumin ● 4 cloves garlic, peeled ● 1 (28-ounce) can whole tomatoes, with juice ● 1 onion, quartered ● 1 teaspoon dried oregano, preferably Mexican ● 2 teaspoons salt ● 3 to 3 1/2 pounds sirloin tips, coarsely ground for chili ● 1/4 cup masa ● Shredded cheddar cheese and chopped onions for garnish (optional) Instructions: 1. To prepare the dried chiles: Wearing rubber gloves, cut each of them open and discard seeds and membranes that are easily removed. Place the chiles in a small pan with just enough water to cover them. Over medium heat, simmer the chiles and water for 15 minutes. Remove the chiles from the water, reserving the water, and transfer to a food processor. 2. Add the jalapeños, cumin, garlic, tomatoes (with their juice), onion, oregano and salt to the food processor. Process until smooth. 3. In a large stockpot, combine the meat and the tomato-chile purée. Add just enough water (not the reserved chile water) to cover the meat, and bring to a simmer over medium heat. Cover the pot and cook for 1 1/2 hours. If necessary, add more water, just enough to keep the meat covered. 4. After 1 1/2 hours, skim off any excess fat with a large, flat spoon and discard. Mix the masa with enough water to make a smooth paste. Slowly add the mixture to the chili while stirring. Simmer the chili over very low heat for another 30 minutes, stirring occasionally. 5. Taste the chili and season as necessary with salt and the reserved chile water. Serve with shredded cheddar cheese and onions if desired.

What is chili, really?

Bailey Woodean - 0
When I was growing up I knew chili to be a warm, hearty, and spicy comfort food that we would generally consume during the Autumn season....
Why I Walked Out Of My Last Review Assignment

Why I Walked Out Of My Last Review Assignment

Ossiana Tepfenhart - 0
If nothing else, I’m a little bit of a hedonist. I am happy to review restaurants as long as people are open to having...
Tacos

Tacos to finish the week

Bailey Woodean - 0
Homemade tortillas with delicious fillings! “Taco Tuesday” is often a staple in households and even in the public school cafeteria. Though, we don't have tacos all...
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