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Chili..........
I just finished up a pot of my soon to be famous Chili. I had just the right mix of spices, [McCormick] beans, hamburger, & tomatoe sauce. I aged it in the fridge and reheated it before eating the whole thing. My problem is that I always seem to have more liquid than I want at the bottom of the pot. I have tried simmering the chili longer than recomended and that helps, but after a while the beans start to turn to mush and I still have the water. My thought is that I should add some kind of flour to the mix, but I am not sure what kind. I don't want to use regular white flour, but I am thinking of corn flour or corn starch. Does anyone have any suggestions.
Chili..........
I just finished up a pot of my soon to be famous Chili. I had just the right mix of spices, [McCormick] beans, hamburger, & tomatoe sauce. I aged it in the fridge and reheated it before eating the whole thing. My problem is that I always seem to have more liquid than I want at the bottom of the pot. I have tried simmering the chili longer than recomended and that helps, but after a while the beans start to turn to mush and I still have the water. My thought is that I should add some kind of flour to the mix, but I am not sure what kind. I don't want to use regular white flour, but I am thinking of corn flour or corn starch. Does anyone have any suggestions.
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I would try using cornstarch to thicken it up. Do you drain your beans before you add them?
Tonight I had leftover spaghetti with meat sauce...
No, I don't drain the beans. The reason I don't is that I have found a brand of kidney beans that has chili seasoning in the can. Most of the seasoning seems to be in the liquid so I don't drain them. The pre-seasoned beans seem to bring the McCormick seasoning to the right level so I don't want to change beans. I was also thinking of corn meal or oat meal as a thickening agent. Any opinions on that idea???
You talking bout them Totino's Used to be a dollar cardboard pizza's (they are now a buck 25 at wally world LOL). I miss those sometimes. Had them alot growing up because they were cheap and easy to fix lol.
Having Chicken Cutlets, Onion Rings and Tater tots tonite.
I've been going through Bread massively this past month. 9 loaves so far since the 18th of December. We get the El Cheapo Sandwich White at Wally world. Not sure whats been going on with me, Toast with Butter, Toast with Peanut butter, PB and J sandwiches. Just been craving the hell out of toast mostly.
Quote:
Originally Posted by DannyBanany
Mmm! Good old cardboard pizza never fails a poor college kid!
I've got some stuffed mushrooms in the oven right now and they smell pretty good. I'm gonna have a nice and easy Friday night.
Quote:
Originally Posted by debey
yep....That's the pizza! bake them on a preheated clay stone........
Consumer alert...........cardboard pizza's have recently been downsized...not a lot, but noticeable, difference....2 will now fit on m y stone, without ''hangover'' on one pizza............
Consumer alert...........cardboard pizza's have recently been downsized...not a lot, but noticeable, difference....2 will now fit on m y stone, without ''hangover'' on one pizza............
Aww dang! I've also noticed that the Lunchable pizzas have downsized a little bit and they charge more too!
I alson noticed ''downsize'' on Kraft's marshmellows, when my Gson was here. less, in the package......
wonder how many things are out there, that I haven't noticed?
Check your cans of Tuna, I got a few left from a month ago or so and I noticed the difference while stacking them up and the two stacks didn't line up, The older ones are 6 oz and the new ones are 5 oz. Special Kitty Bagged Cat food is now 18 lbs instead of the 20 I'd been getting. Funny thing is they don't change the packaging all that much so it doesn't throw you off.
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Chili
