At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.
I also like to serve it on a slice of low quality poly-fiber carpet.
Cooking and Dining
Posted: Tue Nov 20, 2018 10:31 am
by blackjack68
At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.
I also like to serve it on a slice of low quality poly-fiber carpet.
We have "food day" at work and the theme is "Soup and Salad Day." Guess what I brought.
Cooking and Dining
Posted: Tue Nov 20, 2018 10:45 am
by the wicked child
At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.
I also like to serve it on a slice of low quality poly-fiber carpet.
We have "food day" at work and the theme is "Soup and Salad Day." Guess what I brought.
McRib and fries baskets for all?
Cooking and Dining
Posted: Tue Nov 20, 2018 10:55 am
by Silentom
At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.
I also like to serve it on a slice of low quality poly-fiber carpet.
Cooking and Dining
Posted: Tue Nov 20, 2018 10:57 am
by blackjack68
At least once a year, I like to bring in some of my famous chili into work. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I'm serious about this stuff. I'm up the night before pressing garlic and dicing whole tomatoes. I toast my own Ancho chilies. It's a recipe passed down from for generations. It's probably the thing I do best.
I also like to serve it on a slice of low quality poly-fiber carpet.
We have "food day" at work and the theme is "Soup and Salad Day." Guess what I brought.
McRib and fries baskets for all?
That would certainly be easier and faster.
Cooking and Dining
Posted: Tue Nov 20, 2018 11:21 am
by MrKennethTKangaroo
and you could "share" the basket of fries with your coworkers
Cooking and Dining
Posted: Tue Nov 20, 2018 12:23 pm
by tifosi77
Today is the big prep day for Thursday. Just the two of us this year, so I'm only doing a turkey breast (in the freezer right now, and will go into a brine later today), and a couple simple sides. Potatoed butter, some sort of dressing, maybe Brussels sprouts.
Which, btw, I learned it is sort of bad form to go to a new doctor wearing an Alan Benton's Bacon t-shirt. You get some skeptical looks.
Cooking and Dining
Posted: Tue Nov 20, 2018 12:31 pm
by Viva la Ben
Since my mom is hosting thanksgiving all we have to do is bake 4 butter braids we got from a school fundraiser.
Cooking and Dining
Posted: Tue Nov 20, 2018 12:38 pm
by shafnutz05
We are letting my mother-in-law host in New York this Thanksgiving--some of their friends will be there, they are all great cooks so I am pretty excited this year.
Cooking and Dining
Posted: Tue Nov 20, 2018 12:43 pm
by Dickie Dunn
Kenji's sous vide glazed carrots are like crack, so I'm making those. Haven't decided on what sweet potato dish to make yet.
Cooking and Dining
Posted: Tue Nov 20, 2018 12:55 pm
by AuthorTony
I'm going to try a dry brine this year. Hope I'm not making a mistake.
Cooking and Dining
Posted: Tue Nov 20, 2018 1:11 pm
by mamaemeritus
I'm going to try a dry brine this year. Hope I'm not making a mistake.
Please elaborate.
Cooking and Dining
Posted: Tue Nov 20, 2018 1:15 pm
by Lemon Berry Lobster
Kenji's sous vide glazed carrots are like crack, so I'm making those. Haven't decided on what sweet potato dish to make yet.
Typically sweet potatoes are best in the trash.
Cooking and Dining
Posted: Tue Nov 20, 2018 1:16 pm
by dodint
More edgy LBL ****, imo
Cooking and Dining
Posted: Tue Nov 20, 2018 1:22 pm
by Dickie Dunn
Kenji's sous vide glazed carrots are like crack, so I'm making those. Haven't decided on what sweet potato dish to make yet.
Typically sweet potatoes are best in the trash.
I'm usually not a fan, but there's some pretty sweet "this is basically dessert" sweet potato casseroles out there.
Cooking and Dining
Posted: Tue Nov 20, 2018 1:28 pm
by AuthorTony
I'm going to try a dry brine this year. Hope I'm not making a mistake.
I like to keep a 1:10 sugar:salt mixture on hand at all times. You can use it as a quick cure for fish (10-15 minutes in the cure, then rinse under cold water), or if you're cooking sous vide you can season the protein with it and as the flesh cooks it becomes its own brine as juices release.
I think that sounds delicious! Please report back.
Cooking and Dining
Posted: Tue Nov 20, 2018 3:42 pm
by Willie Kool
Romaine lettuce is not safe to eat, CDC warns U.S. consumers
Romaine lettuce is unsafe to eat in any form, the Centers for Disease Control and Prevention said Tuesday in a broad alert in response to a new outbreak of illnesses caused by a particularly dangerous type of E. coli contamination.
The CDC told consumers to throw away any romaine lettuce they may already have purchased. Restaurants should not serve it, stores should not sell it, and people should not buy it, no matter where or when the lettuce was grown. It doesn’t matter if it is chopped, whole head or part of a mix. All romaine should be avoided.
“This advice includes all types or uses of romaine lettuce, such as whole heads of romaine, hearts of romaine, and bags and boxes of precut lettuce and salad mixes that contain romaine, including baby romaine, spring mix, and Caesar salad,” the CDC said. “If you do not know if the lettuce is romaine or whether a salad mix contains romaine, do not eat it and throw it away.”
The agency also advised consumers to wash and sanitize drawers and shelves where the lettuce was stored
Yeah, that's huge. I took a class on foodborne illness litigation and we learned about how precise the tracking is. It's really neat but seems to not be helpful in this case. Wow.
Cooking and Dining
Posted: Tue Nov 20, 2018 8:00 pm
by blackjack68
They have a pretty good idea where it came from already but they need to confirm, so they are just pulling it all.
Cooking and Dining
Posted: Tue Nov 20, 2018 8:01 pm
by mac5155
I'm going to try a dry brine this year. Hope I'm not making a mistake.
Please elaborate.
I'm going with the serious eats roast turkey. Dry brine (salt and baking powder)
