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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Saturday, January 24, 2004

A minor problem with unblended pepper skins, but that can be fixed before it’s reheated. Next time, it will be taken care of early on (imagine a hand blender in the sauce before the beef is added). 9:27:56 PM    comment []

Texas Chili, almost done cooking!   This was snapped about 5 minutes after the brown sugar and vinegar were added. The sauce became murky, perhaps more contemplative and introspective, definitely darker. During the 30-minute period without heat, it will become thicker as the beef cubes absorb liquid and swell. This is primordial ooze chili, from which all chili life forms descended. 8:28:38 PM    comment []

Now the fun part, putting it all together. Using the same pan (I used a Dutch oven), brown about ¾ cup finely chopped onions and a tablespoon of finely chopped onions, about 5 minutes. Add two cups beef broth (I used the pressure cooker broth from last weekend), two cups water, and the chili paste. Stir in two tablespoons masa harina.  Add the beef and bring to a boil, then reduce the heat immediately and simmer uncovered two hours.   About 10 minutes before the 2 hour timer goes off, add a tablespoon (+ 1 teaspoon)of vinegar, a tablespoon of brown sugar, and salt to taste. Stir and allow to thicken without heat ~30 minutes. Reheat gently before serving. 6:31:21 PM    comment []

Here’s the pepper sauce made from the roasted peppers and cumin as described below, with the addition of a little salt and pepper. The soaked peppers are capped and seeded, then pureed with the other ingredients and enough water to make a paste (= ~ ¾ cup). I used the water the peppers soaked in because it looked a little red. I started out using a scissors to split the peppers and then a teaspoon to scrape out the seeds, but shifted to using my thumbnail. Now my hands have a burning sensation   Next step is to brown 2 ½ pounds of ¾” cubed chuck. The recipe calls for rendered suet, but I didn’t bother with that. To prevent heat loss and unintentional braising, the beef should be browned in small batches, then set aside.     5:46:38 PM    comment []

In anticipation of a major but probably short-lived winter storm tomorrow, I’m cooking up a batch of Texas chili. The first two steps are fragrant. Toast 2 ounces of dried chiles in a frying pan, about 2-3 minutes per side. Cover them with very hot, but not boiling water for about 30 minutes. These will make a paste.   The other fragrant step is toasting cumin seeds, in a cast iron pan, of course. I’ve just finished that and they smell like an aroma wafting from beneath the door of heaven’s kitchen. They’ll go into the paste also. 4:34:28 PM    comment []

From the OCR text of a friendship cake recipe, an important lesson. Never trust OCR! Proof it! - especially if you plan to pass the instructions on....   Amish Cinnamon Bread     Important Preparation Tips   1)     Do not use a metal spoon or bowl for mixing. 2)     Do not refrigerate. 3)     If air gets in bag, let it out. 4)     It is normal for barter to thicken. bubble and ferment.   DAY 1: You receive the fermented boner. Do nothing. Just place it flat on countertop. 12:12:52 PM    comment []

Mmmmm – BEEF! – No, wait, Mad Cow! BSE. Prions! So let’s have some chicken then…Arghhh…avian flu, Vietnam body counts. Think I’ll have a salad….no, WAIT, green onions = Hepatitis!!!!   Diet choices got you down? Then it’s time for a beer! It’s naturally healthy and never dangerous unless you try to operate heavy equipment! 7:27:30 AM    comment []

Research the Wilhelm Scream. Begin here. Picture from here. (update: The Wilhelm scream sites linked above appear to have been overwhelmed because of the publicity on the Dean Scream. Try here) 7:00:33 AM    comment []