Bucky wrote:i went to this li' old place called the CIA

phatj wrote:Want to try my Bolognese-inspired Chili out at a chili cook-off someday.

Phred wrote:Kids want to make bagels. I'm into it since they eat a lot of bagels. Like most things that have to do with my kids, it should be fun even though it seems like a huge pain in the ass.

Anybody even make bagels?

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/

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.

The Crimson Cyclone wrote:had an epic fail trying to waffle mac and cheese last night

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.

The Crimson Cyclone wrote:had an epic fail trying to waffle mac and cheese last night- turned into a huge mess

I have a feeling that since my waffle iron is a belgian type and not a standard waffle was the culprit. The grooves were so thick that it didn't congeal all the way through and the top and bottom stuck while the middle just split apart

Phred wrote:

The Crimson Cyclone wrote:had an epic fail trying to waffle mac and cheese last night- turned into a huge mess

I have a feeling that since my waffle iron is a belgian type and not a standard waffle was the culprit. The grooves were so thick that it didn't congeal all the way through and the top and bottom stuck while the middle just split apart

Interesting idea. I may have to try this, although I also have a Belgian style maker. I assume that you sprayed with cooking spray prior to putting the Mac in the iron. How long to you cook it?

The Crimson Cyclone wrote:

Phred wrote:

The Crimson Cyclone wrote:had an epic fail trying to waffle mac and cheese last night- turned into a huge mess

I have a feeling that since my waffle iron is a belgian type and not a standard waffle was the culprit. The grooves were so thick that it didn't congeal all the way through and the top and bottom stuck while the middle just split apart

Interesting idea. I may have to try this, although I also have a Belgian style maker. I assume that you sprayed with cooking spray prior to putting the Mac in the iron. How long to you cook it?

of course I sprayed, do you take me for an amateur?!

you need to add flour and egg to the mac and cheese btw

I tried it three times- each one longer than the next - the crust started to burn before the middle cooked all the way on the last one. Thus I think the belgian is too deep

jamiethekiller wrote:thats not a lot of peppers!


this is probably my favorite chili i've made yet. pressure cooker FTW.
http://www.seriouseats.com/2015/01/the- ... chili.html

i used to make something like this all the time, too.
http://allrecipes.com/recipe/13010/whit ... ken-chili/
except i'd ramp up the mexican spices x 10. i'd season the chicken before hand and cook the whole breasts over medium/medium low in a skillet. add the chicken with everything else and let it simmer for 30 minutes or so. comes out pretty great. you can use red/black bean instead of white. a beans a bean.