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Old 02-02-2011, 01:22 PM
 
Location: Canada
5,679 posts, read 6,511,530 times
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Quote:
Originally Posted by wilson1010 View Post
The custom is that there is this thin "chili" some say is dominated by cinnamon and cumin, others say different. But, it is a greek concoction that has dominated the cincinnati fast food restaurant scene for 60 years. And the custom is that it is served plain (rarely), over spaghetti (two way), with spaghetti and cheese (three way) spaghetti cheese and onions (four way) and all of the foregoing with beans (five way).
I love Greek food and I love moussaka, so the seasonings don't scare me off. But I don't know how I would keep from husband from eating it for a day with the kitchen smelling of cooking...?

How necessary is it to wait until the next day?
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Old 02-02-2011, 01:26 PM
 
Location: Silver Springs, FL
23,440 posts, read 31,648,464 times
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Quote:
Originally Posted by netwit View Post
I love Greek food and I love moussaka, so the seasonings don't scare me off. But I don't know how I would keep from husband from eating it for a day with the kitchen smelling of cooking...?

How necessary is it to wait until the next day?
Um.........huh?
You mean wait for a day before eating eating it?
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Old 02-02-2011, 01:30 PM
 
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I went to Skyline, expecting something really delicious...it was not. I was very disappointed. I make better Cincinnati chili!
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Old 02-02-2011, 03:46 PM
 
Location: Canada
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Quote:
Originally Posted by kshe95girl View Post
Um.........huh?
You mean wait for a day before eating eating it?
That's what the recipe says.
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Old 02-02-2011, 04:08 PM
 
Location: Middle America
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You don't generally have to. Like in many other cases, though, the spices get more flavorful the longer the dish sits, so leftovers are especially tasty. You can definitely eat it the day you make it, though. We always do.
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Old 02-03-2011, 06:01 AM
 
Location: Philaburbia
32,315 posts, read 59,630,224 times
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You also don't brown and drain the ground beef, so the fat is easier to skim off if the chili has been in the fridge for a day.

My little technique: Cook the ground beef in water as directed, then drain the beef. Return it to the pot and add more water. Continue with the recipe.

It's not quite authentic, but it's one way to eliminate the fat while achieving the desired texture.
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Old 02-05-2011, 12:13 PM
 
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Those recipes never taste like the real thing. Just buy a couple of cans of Skyline or Goldstar and call it a day.
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Old 02-05-2011, 02:38 PM
 
Location: Middle America
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We don't have Skyline or Gold Star in Kansas City. But seasoning packets are more convenient for gramps to mail from Cincy than cans are.
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Old 02-05-2011, 04:14 PM
 
10,139 posts, read 23,224,188 times
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Amazon Prime ships it for free and the canned is probably cheaper than the packets once you consider the meat.

And, it will not be close to the same with the packets and some fresh meat. (It might be better, but it won't be Skyline).
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Old 02-05-2011, 04:28 PM
 
Location: Philaburbia
32,315 posts, read 59,630,224 times
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TabulaRasa, you can order the seasoning packets from Amazon, too.
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