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-   -   Chili: Discuss (http://www.homebrewtalk.com/f56/chili-discuss-426857/)

jhoneycutt 08-17-2013 03:46 AM

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ChefRex 08-21-2013 03:16 AM

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ChefRex 08-21-2013 03:58 PM

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And chili and eggs for breakfast with spent grain rye.

ChefRex 08-21-2013 05:52 PM

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It's a sourdough culture iv'e been using for the past 10 years or so, really simple, by weight, 1 part starter, 2 parts water, 3 parts flour, when i use spent grain i add a cup or so and adjust the water a little depending in the moisture level, let it sit for 20 min or so then add 2% of flours weight in salt.
I usually let it rise, punch it down and put it in the fridge for a day, pull it out and let it rise again.
http://www.thefreshloaf.com/ Great site for bread

ChefRex 08-21-2013 06:15 PM

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100% rye flour?
No, usually around a 1/3, bread flour and white whole wheat making up the rest, i wing it i know your suppose to be exacting when baking but i produce constancy good bread.

Thunder_Chicken 08-23-2013 11:43 PM

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This is probably gonna piss somebody off, but whatever.

ChefRex 08-29-2013 12:09 AM

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Peppers in a jar!

ChefRex 09-08-2013 06:34 PM

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Chicken Chile Verde,
and no beans

cheezydemon3 09-08-2013 09:36 PM

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Looks awesome chefrex! I'll forgive the no beans in that green chile, cilantro infused awesomeness......what? this pic? Why...yes, yes. Those are my german tanks razing moscow...

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Melana 09-21-2013 11:12 AM

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Early morning chili.... So far no beans - they come much later.

The meat is: 2lbs smoked beef, 2lbs pulled pork, half pound of leftover ground beef and almost a pound of leftover steak from last night.

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