Comments on: Buffalo Chili http://www.macheesmo.com/2009/11/buffalo-chili/ Cook something Mon, 15 Mar 2010 03:50:37 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: 12 Things to Think of Before You Start Cooking http://www.macheesmo.com/2009/11/buffalo-chili/comment-page-1/#comment-4318 12 Things to Think of Before You Start Cooking Mon, 16 Nov 2009 15:04:46 +0000 http://www.macheesmo.com/?p=9282#comment-4318 [...] for the recipe? Ingredients are usually listed first in a recipe so you can see if you have them. Bison Chili needs to have bison before you can [...] [...] for the recipe? Ingredients are usually listed first in a recipe so you can see if you have them. Bison Chili needs to have bison before you can [...]

]]> By: Chris http://www.macheesmo.com/2009/11/buffalo-chili/comment-page-1/#comment-4309 Chris Sat, 14 Nov 2009 14:08:39 +0000 http://www.macheesmo.com/?p=9282#comment-4309 And here I was thinking you somehow worked buffalo chicken into chili. Great looking bowl of red there! And here I was thinking you somehow worked buffalo chicken into chili. Great looking bowl of red there!

]]> By: Jason Sandeman http://www.macheesmo.com/2009/11/buffalo-chili/comment-page-1/#comment-4307 Jason Sandeman Sat, 14 Nov 2009 10:33:12 +0000 http://www.macheesmo.com/?p=9282#comment-4307 Lovely dish Nick! There are a few comments/suggestions I would like to make that would ramp up your dish a bit: You mentioned roast for this dish. I like using Chuck roast (Or European blade steak as it is called here.) When you are about to sear your meat, I find that drying it off on paper towels before searing really helps with the color. You really want to avoid any wetness. When you are searing off your meat, try to break it up into smaller batches for searing. You will find that the color of the meat will be a really dark brown, and that will alllow you to really impart bonus flavor to your dish. I love everything else about the dish, and score for making your own chili powder! Hardcore man! Lovely dish Nick! There are a few comments/suggestions I would like to make that would ramp up your dish a bit:

You mentioned roast for this dish. I like using Chuck roast (Or European blade steak as it is called here.)

When you are about to sear your meat, I find that drying it off on paper towels before searing really helps with the color. You really want to avoid any wetness.

When you are searing off your meat, try to break it up into smaller batches for searing. You will find that the color of the meat will be a really dark brown, and that will alllow you to really impart bonus flavor to your dish.

I love everything else about the dish, and score for making your own chili powder! Hardcore man!

]]> By: nvalley http://www.macheesmo.com/2009/11/buffalo-chili/comment-page-1/#comment-4306 nvalley Sat, 14 Nov 2009 08:18:48 +0000 http://www.macheesmo.com/?p=9282#comment-4306 That looks like it would be delicious with the inclusion of a chipotle cube in lieu of diced chipotles! That looks like it would be delicious with the inclusion of a chipotle cube in lieu of diced chipotles!

]]> By: Steven http://www.macheesmo.com/2009/11/buffalo-chili/comment-page-1/#comment-4301 Steven Fri, 13 Nov 2009 00:50:19 +0000 http://www.macheesmo.com/?p=9282#comment-4301 With popular dishes that have many regional varieties, like hot dogs or barbecue, or CHILI, I find that treating each regional variation as a different dish all together kind of gets rid of the pointless arguing. People have a preference for a particular style of making a dish, and argue as if other peoples preferences can be proved wrong. e.g. Yes -> Tonight we will have my perfected Chicago style hot dogs. No -> I know you like rippers, but this is better, try it. The only productive argument is comparing apples to apples, not comparing Mohammad Ali in his prime to anti lock brakes. With popular dishes that have many regional varieties, like hot dogs or barbecue, or CHILI, I find that treating each regional variation as a different dish all together kind of gets rid of the pointless arguing.
People have a preference for a particular style of making a dish, and argue as if other peoples preferences can be proved wrong.
e.g. Yes -> Tonight we will have my perfected Chicago style hot dogs. No -> I know you like rippers, but this is better, try it.
The only productive argument is comparing apples to apples, not comparing Mohammad Ali in his prime to anti lock brakes.

]]>