Prog Chefs Unite!!!

I should do a crock-pot chili soon - it would save me from having to be home to monitor it.

^ It's definitely better with thighs - the meat just falls off the bone and being a working muscle (chickens walk but seldom fly) it is super tender,also not being dense like the breast, the wine & stock soaks into the meat easier

Edited by Dean - March 04 2009 at 17:15

Apparently putting chocolate into savory dishes is something that has been happening in Mexico for centuries, either in the dish while cooking, or as a mole (sauce) http://en.wikipedia.org/wiki/Mole_(sauce)#Mole_Negro

I second that. Chilli chocolate is divine, and the darker it is, the better. Dean, when you were in Sicily last year, did you try the Modican chocolate made with the ancient Aztec method? It is fantastic, and you can find it in the chili version too (the others generally are with vanilla and cinnamon, of course).

I am also familiar with mole and similar Mexican preparations that involve the use of bitter chocolate. As a matter of fact, I'd like to try to make one of those dishes, but I have to get a food processor first - you have to grind nuts, chili peppers and such, and it's somewhat labour-intensive. However, the only time I ate a savoury dish with chocolate in it was in Tuscany, many years ago - it was a wild boar dish, but I wasn't too enthusiastic about it, since it tasted mostly of vinegar.

Here's some more info about this delight:

http://www.brandchannel.com/features_effect.asp?pf_id=375

http://www.copai.it/ing/articoli/cioccolata-modicana.htm


Edited by Raff - March 05 2009 at 06:40

The goulash is in the oven, only slightly different to Friede's recipe, but not much http://www.progarchives.com/forum/forum_posts.asp?TID=35081&PID=3165779#3165779 - I had no sauerkraut and no transport today to go and buy some, so I've used bell-peppers as the bulk vege ingredient. And I'm cooking it in the oven because I'm too lazy and/or forgetful to watch it on the hob, 3 hours at 180°C should just about do it.

I still don`t know where all you guys get the time to do all this? Sometimes I only have time to shove some cookies , banana or choclate bar down my throat on the fly.

Beautiful weather in America's heartland, so fired up the grill. Dinner was rib eye steaks, grilled asparagus, oven fried potatoes and cubed pineapple.

E

pffff... no shout out for your own butcher of the kitchen   Italians aren't the only one's who are a wiz with a knife you know hahahha

and yes.... oh the smells are heavenly here.....

Atavachron wrote: good lord you're eating like a king Mike, life is good...  glad to see this old thread revived, though I have absolutely nothing to add     ..hmm, I did do an orange beef in the wok that was even better than my chicken version--  the key was slicing the beef [either a nice marbly cut or a NY strip] very thin and marinating it in fresh orange juice, garlic, soy, pepper paste, dry sherry, and slivered orange peel before throwing it in a hot wok with some peanut oil, chopped ginger, scallion, more orange, sherry, soy sauce and chili paste ..beat any restaurant's version by miles

a very happy king indeed hahaha

oh man.. stuffed to the gills as I am... that sounds SOOOO good hahhah. 


and her cheesecake David.. it was to DIE for