Why never mix peppers?
Why never mix peppers?
Something in-between will be inferior.
Do you think your deer chili would be good in a ravioli?
Just made 5 gallons of deer chili this past weekend. Good stuff! Got like 3 gallons left over too. Probably freeze some to save for cold nights.
Anyone ever use some coffee in their chili? I have a bud that swears by it to get a little more earthiness. Might try it tonight. I love making chili and feeling like a mad scientist adding ten spices to it while half drunk.
Why never mix peppers?
Wow .You ate two gallons of chili? My hat's off to you.
Or a couple taco pies. I use two cornbread pans filled maybe 1/3 to 1/2 the way with chili. Then divide a batch of cornbread batter on top of both. Bake till golden brown, cut each in quarters & serve With spanish rice & maybe an IPA.
Brits are pretty familiar with spices. Curries etc are more British than they are Indian. Curry and chili share most of the same spices, really.
Never tried filipino curry. How does it compare to Thai red curries that are heavy coconut? Thems my favorite.
I think that they are very similar. The red thai curry paste seems similar in taste, but the green curry is too sweet. but I'm eclectic when it comes to curry. I like the Japanese curry blocks then I add coconut milk. Kind of a japanese thai curry blend.
Biggest issue with the Japanese curry is the huge sodium load. In Japan, the curry houses are great - order rice by the gram, order the curry by the spice content and grams, and add things like pork cutlets, eggs or even squid steaks.