All this chat about Chili...
We got a load of snow dumped on us last night and more to come toinght, my office closed early and my business appointments for today and tomorrow were canceled. What to do with this extra, unexpected time on a cold and snowy day? Make chili! I'm trying a chicken chili from Epicurious called Taxpayer's Chicken Chili mainly because I had chicken on hand and all the rest of the ingredients. My kitchen smells of toasted cumin seed and spices. I'll let you all know how it turns out. The recipe calls for tomatoes in the chil, something that I usually do not put in chili. It also wanted you to poach the chickenin plain water, throw that out after poaching and then add canned chicken stock. That seemed stupid. So I seasoned with water with pepper corns, sea salt, garlic, Mexican oregano and toasted cumin seed. When I removed the chicken after poaching I skimmed the broth clear and it is out on my enclosed back porch and will become chicken soup tomorrow. It is fragrant and rich. Thanks for the chili talk that has been going on without it I might have made a Waterzooi.
I LIKE YOUR STYLE! You and I have the same cooking philosophy...DON'T WASTE ANYTHING. I made a brisket that had a tomato gravy. Lots of the gravy was left over. The gravy was use to make 'pasta con ceci' (pasta with garbanzo beans) using ditalini and lentils. I almost always use dried garbanzos.
My motto, "Cook like a peasant, dine like a gourmet."