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Way Too Early GDMT
- Thread starter A.J. Hicks
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A mere hop, skip, and a jump.
Pismo was one of our hang outs in high school and for about 10 years after. You could drive on the beach and have huge bonfires. We'd take my truck and point it at the ocean and then stick it in reverse and drive as far back toward the dunes as possible. Wherever I got stuck was where we'd circle up the other vehicles (most of them 4x4s) and set up camp. Some great times had on that beach. And Pismo clams were legendary.
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- #43
Wife pulled out the ingredients to make Vietnamese baguettes. My oxtail bones are thawing so I can get after the pho broth in a few!
My chili is simmering now. Couple more hours and I will cool it and refrigerate overnight. Pros know that the best day to eat chili is.... The next day.
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- #46
- Thread Starter Thread Starter
- #47
You do you Boo - good ideas,but the Topping is what really finishes off a good Pho for the taste of Victory.
I BET The OC has better Pho than Houston for sure.The old home of The Rams
Way to stay to your tradition.Had a neighbor bring me a bowl of his classic Chilli,before bringing it to a pot luck.
He got me start to make a pot that I still have to finish up or freeze.I found out that you can keep it going for awhile.All kinds of add in’s once your got the base down.
Ideas- Different can beans(wash the Farts out)
Stewed tomatoes simmer down well.
Assorted bell peppers (hot peppers ?) raw(diced)
Onions I’d cook transparent,or serve on top raw.
Can always keep adding water & spices.Even more cooked meat.Like left over meat loaf & hamburgers.
Might want to just get the beans going.If fresh I hope they’ve been soaking. You can always continue to add flavors as you go.Like I said adding others beans & other ingredients will change the flavor,but stay true to the base & it will come out great.
Don’t be afraid to add cumin,ketchup,cayenne,hot sauce
a little at a time to taste.The reduction though will make it saltier as well as more flavorful.
Adding more liquid & even finish with a little cornstarch.Scim the fat fat(oil) first though.
Went out to breakfast last weekend & had a chilli omelette on the beach.
Then made chili just to clear the pantry & fresher. Had another chilli omelette.Made sure the chilli was real warm before adding it.The chilli served wasn’t warm enough which really didn’t complement the breakfast as well. The cheese,sour cream & onion are not warm which will not melt in your mouth as well just warm.
Then made chili just to clear the pantry & fresher. Had another chilli omelette.Made sure the chilli was real warm before adding it.The chilli served wasn’t warm enough which really didn’t complement the breakfast as well. The cheese,sour cream & onion are not warm which will not melt in your mouth as well just warm.
change of plans for me...left over pepperoni and black olive pizza and some wings
tough week for me
tough week for me
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- #56
I got a kit at the local Asian store. Cardamom, cinnamon, fennel, anise.....a couple more I can't remember off the top of my head.
Bruh... Please keep ketchup the fuck away from chili. That's just..... No.
Then again, you do you, boo
Those and cloves are what I use. I toast em first, then put em in a bag and sink em in the broth for a while.
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- #59
My whole house smells like pho. It's a bit overwhelming
Bruh... Please keep ketchup the fuck away from chili. That's just..... No.
Then again, you do you, boo
...Remind me never to go to @So Ram 's house for chili. Then again, I really only like my dad's chili. Just something about the spices. He never puts ketchup in it, though.