Aussie Seahawk wrote:
pmedic920 wrote:Chili !!!
This triggered the chili monster in me, so I’m making a pot now.
Along with all the usual herbs/spices, and simmering in home made beef stock.
Here in Texas, it’s a good day for Chili.
Beans vs no beans ?
Just realized that’s it’s the first day of Fall.
Well, it's (sadly, in my opinion) the first day of spring here in Australia, although we actually call September 1 the first day. I think your way is better. Seasons are defined by solstices and equinoxes, after all.
I vote NO to beans. I loathe "mealy" beans.... although I love (and grow every year) long, thin string beans, if you know what I mean. But all the rest looks the best! You are truly a cooking maestro.
Would you please tell more of your home made beef stock? I have never made it, but I am a veteran of making chicken stock from scratch. IF you have time, making your own stock is very satisfying, to stomach and to soul.
As long as you don't spill one and a half gallons of it (most of a bucketful) on a new carpet, which I posted about ages ago, and have never forgiven myself for.
Stock is easy my way.
I simply save any trimmings from beef regardless what it is.
If I cut any bones out of something either before or after cooking, I save them.
I freeze trimmings and bones in the freezer until I’m ready to make “stock”.
If I don’t have enough stuff saved up, I’ll even buy a cheep bone in chuck roast, sometimes I can even catch my meat guy (butcher) when he has some bones. During hunting season I have a friend or two save waste trimmings and some bones from harvested venison, and will mix that rite in with the beef.
Depending on what I’m going to use the stock for, I sometimes will even “smoke” the bones along with ribs or pork shoulder. Then I use the smoked bones in my stock.
Generally I simmer the trimmings and bones for 4-6 hours.
I usually toss in some garlic and onion, occasionally even some carrot.
When it’s all had the flavor simmered out, I strain it, purée the vegetables simmer a bit longer and strain again.
I skim 99%, or as much fat as I can before use.
Sounds labor intensive but it’s not really if you enjoy cooking, and actually producing something “homemade”.
I’ve “canned” or “put up” stock in jars before but these days if I have any left over I just freeze it, it never last long enough to go bad in the freezer.
Good stock (beef, chicken/turkey, and even vegetable) is the base for so many tasty things.
I even use it in my mashed potatoes.
Obviously any stock can be seasoned to your own personal tastes.
I have found that the quality of water makes a huge difference.
I grew up drinking good water right out of the tap.
Here in the southern US, it’s hard to find tap water that tastes good (or has no taste/smell), I generally won’t cook with the tap water, I use bottled /filtered water only for my stock.