The Crimson Cyclone wrote:Victorinox Swiss Army Fibrox Pro 8" Chef's Knife

only about $40 and better than most $200 knifes

totally agree, and i probably didn't even spend 40. granted it's a bit of a personal preference but i love the weight, balance and feel of this knife. i was super impressed with a wusthof but not that impressed with the price. i've had this knife for years and don't even take the best care of it (which reminds me, i need to sharpen it again) and still haven't found a need to break out a brand new decent henckles block that an ex's parents gave to me five years ago.

Can you guys post your favorite chili recipes? I want to make some tonight. Kids might be eating it too so I need something that’s not too spicy

Do you have a pressure cooker?

Mr. Cyclone, where did you get that recipe for the Ragu? Is there a specific issue of Cooks Illustrated I can buy? I've been salivating over your description of that thing for days.

Uncle Milty wrote:

This is actually really good imo.

CalvinBall wrote:Do you have a pressure cooker?

No

Rev_Beezer wrote:Mr. Cyclone, where did you get that recipe for the Ragu? Is there a specific issue of Cooks Illustrated I can buy? I've been salivating over your description of that thing for days.

Was reprinted in a special issue (25th anniversary of favorites) that I got for free when I attended an ATK festival last month
You can buy it here, it has many great recipes
https://shop.americastestkitchen.com/25-years-.html

I can also send you the recipe via FB messenger

The Dude wrote:Can you guys post your favorite chili recipes? I want to make some tonight. Kids might be eating it too so I need something that’s not too spicy

My favorite is decently spicy

But I have few others that aren’t too spicy
Do you want quick with ground beef or low and slow with chuck?

The Dude wrote:Can you guys post your favorite chili recipes? I want to make some tonight. Kids might be eating it too so I need something that’s not too spicy

My favorite is a lot of work: viewtopic.php_f=2&t=13259&p=1440377 It's not very spicy (have to tone it down for the family) but you can make it as spicy as you like; add diced jalapenos or habaneros to taste.

But if you take the time to make the chili paste you'll be no more than 20 minutes from a pot of simple chili at any time.

Here’s how I roll

1 package of ground beef
1 onion
4 cloves of garlic
1 shallot
1 hot pepper
2 cans of rotel tomatoes (heat level up to you)
1 small can tomato paste
1 can of kidney or black beans drained and rinsed
1 can beer
2 chicken bullion cubes with the appropriate amount of water
A random amount of cumin, chili powder, salt and pepper that seems right
Some white vinegar
Franks hot sauce
Some of olive oil

I put the shallot, onion, garlic and pepper in a chopper thing and pulse chop it til it seems about right. While I’m doing that I heat up the olive oil in something like a 2qt stock pot. Once it’s hot enough drop that chopped up stuff in there and sauté it (or whatever whatever it is called) once it all is getting soft but before it’s gets brown drop that package of ground beef in there. Stir it all around until the beef is browned, then put everything else in the pot. Bring it to a boil, then drop the heat to medium/low, and put la vented lid on it. Stir it every so often, taste it, adjust seasoning of the franks, salt, pepper, cumin, and chili powder to taste. When it gets thicc, your done.

Uncle Milty wrote:I only ever tried the without beans for chili dogs.

Beef franks + onions + Hormel chili + mustard + cheap rolls; on the George Foreman > than/or = yocco's dog.

Was inspired by this thread to make the above-linked chili for dinner tonight. Delicious!

Which is better, lean beef or fatty beef.

Fatty beef. Don't let those guys from Harvard who took bribes from the sugar people tell you otherwise.

80% beef burger patty, turn up the heat to medium plus, drop in the burger, brown to crispy on one side. Cover skillet at all times, do not let the cover compress the burger.

Turn over, leaving a cover on the skillet the entire time.

Cook the flip side to crispy, leave the center a bit red.

Brie, and Heinz while on the plate.

You are done.

Go with 85 or 90 and it is tough.

Apparently the Washingtonian published the best burger recipe, this is fine for me.

Two keys, cover the skillet, cooking the top side while searing thr underside.

Leave it a bit red inside.

Letting the cover compress the top impedes the heat from cooking the top, then the center is too red for that skillet temp.

Second key, crisp each side, given the speed of cooking, the burger remains pretty much the same size. (Unless you got busy while cooking ) Save that for your post perfect burger dessert.

The Dude wrote:

Grotewold wrote:These garlic mushroom chicken thighs are super easy and delicious

Made these last night. Even the toddler liked it. Next time I’m going to put the skillet in the oven when you put the chicken back in

doing this again tonight!

The Dude wrote:

The Dude wrote:

Grotewold wrote:These garlic mushroom chicken thighs are super easy and delicious

Made these last night. Even the toddler liked it. Next time I’m going to put the skillet in the oven when you put the chicken back in

doing this again tonight!

nice!

here's my semi annual tout of Blue Apron, which I've made the last two nights -- just wish they were a little cheaper or quicker

Here's a deal for three meals (for two people) for $15

Oooh thanks Grote. I might have to sign back up for Blue Apron since I'm not traveling for work at all anymore.

I've been staying at a friends house in the burbs most weekends over the past few months and his microwave was broken but he has a sweet toaster oven. Got used to using it for pretty much everything so I just bought one for my house. Total game changer. Pre-heats waaaaay faster than the regular oven and I'm guessing it's more energy efficient and whatnot too.

Oh yeah, love the toaster oven. I just bought a new one over the weekend that can fit a 12" pizza, has convection heating and functions as an air fryer. Love it.

Bill McNeal wrote:Oh yeah, love the toaster oven. I just bought a new one over the weekend that can fit a 12" pizza, has convection heating and functions as an air fryer. Love it.

Hell yeah! I was considering one with an air fryer and another with a steam cooker thingy, but ultimately decided on this one.

Got this one http://www.walmart.com/ip/Farberware-Ai ... /718543483

Works great, heats up super fast, airfrying fries or onion rings takes about 20 min using frozen stuff, but it comes out crispy, not dried out I’ve just been spraying a little canola oil on stuff before putting it in the basket.

Using the convection baking setting, I’ll pre heat for about 3 min and everything so far has cooked in about half the time suggested time for a regular oven and way faster than our old toaster oven too. Really happy with it.

Bought more giant 80% burgers.

Most can do a better burger, or best, look up the washingtonian recipe, however you will not get a better slap it on the skillet, burger. The 20%fat is the key.