Seems like the people voting didn't know what chili is.

jamiethekiller wrote:That blows. I kinda love it because it doesn't have beans and corn. Has some incredible flavors going on. Leftovers will be special

The corn in chili trend is a disturbing trend that will surely destroy America.

SK790 wrote:

jamiethekiller wrote:That blows. I kinda love it because it doesn't have beans and corn. Has some incredible flavors going on. Leftovers will be special

The corn in chili trend is a disturbing trend that will surely destroy America.

Pretty sure it's the Muslims fault. Or maybe the aliens. Probably alien Muslims.

jamiethekiller wrote:

JUburton wrote:

phatj wrote:

JUburton wrote:He's also reviewing a soon to be kickstarted $65 chef knife that he calls the 'holy grail' of knives. I definitely don't need one but may get one anyway once it's up.

https://instagram.com/p/71ya5IIyGz/

This looks interesting. It appears to be a European-style chef's knife, and looks to be about an 8-inch blade, so I doubt it would replace my 9.5-inch gyuto but I'd like a better second knife than my old Henckels.

https://www.kickstarter.com/projects/11 ... ero_thanks

I backed one for $60 shipped.

almost ordered it but saw it wasn't till march 2016. I don't mind paying an extra 10$ when it debuts.

I decided to get 2 (one for my mom) for $105. If its even close to as good as Kenji says, then well worth it.

HEY IS ANYBODY GOING TO "AMERICA'S TEST KITCHEN" TONIGHT

Is that directed at me?

Has the sushi burrito craze hooked on out there yet?

i don't know if it's a craze but you can get them here

Idk why but they're ridiculously popular right now over here.

Picked up some country ribs at sams yesterday. On the smoker right now. Never had them before. Better not suck. But it's still swine.

I think country-style ribs are basically just pork butt cut into strips. It will not suck.

Yep that's exactly what they are. Just pulled them off after 2 hours. Wrapped them in foil and back on for another hour or so. Almost bought a shoulder but didn't have the time this weekend.

Swine was delish

Apparently the key to thicker mayo is more oil, not more eggs. Who knew?

You guys should enter the chili cook off at Dawson st pub

momadance wrote:Yep that's exactly what they are. Just pulled them off after 2 hours. Wrapped them in foil and back on for another hour or so. Almost bought a shoulder but didn't have the time this weekend.

Did you flavor them with a rub? Or as the redneck guys on you tube say -- a ruuuuuubb.

smitty wrote:

momadance wrote:Yep that's exactly what they are. Just pulled them off after 2 hours. Wrapped them in foil and back on for another hour or so. Almost bought a shoulder but didn't have the time this weekend.

Did you flavor them with a rub? Or as the redneck guys on you tube say -- a ruuuuuubb.

Brined and rubbed.

I got the Kenji Alt Food Lab cookbook and tried out a few of the recipes. They're pretty complex, but well explained and with lots of pictures. If you follow them closely, adapting them to your specific conditions, the food turns out remarkably well and worth the effort.

made a pork shoulder chili this weekend. rehydrated some dried chilis and blended them to a paste. no beans, no cornbread. just pork shoulder. came out good. some things i'd like to do different next time. not as good as the Texas Chili

J. Kenji Lopez-Alt is on the latest Freakonomics talking about food and science. good listen!
http://freakonomics.com/2015/11/05/food ... o-episode/