Thread: Leery Lulu's Chili Magnifico.

Originally Posted by Luigi

Oh

You


Fooker.

Time to wash it down with a blueberry vodka spritzer and a snooze on the sofa I reckon.

That new years yoga and temple body resolution, small steps eh. I would eat that as pudding to follow me omeltte.

That's Monday to F̶r̶i̶d̶a̶y̶ Thursday.

Reduction.

That would have reduced me to tears, looking at the end product of 26 hours of simmering
Minced pork
Did the oven chips take as long as your baked spuds?

Originally Posted by Dillinger

That would have reduced me to tears, looking at the end product of 26 hours of simmering
Minced pork
Did the oven chips take as long as your baked spuds?

Look to be air-dried fried?
All the rage.

Originally Posted by HuangLao

Look to be air-dried fried?

A wet fart more likely.

Keep it hush hush

^ about a tenner a box here

Worth it.

Perspectives will differ.....

Originally Posted by Luigi

Reduction.

Reduction scorched the sauce up the side sticking it to the bowl heh? How did you manage that by reducing it in a pan?

Reduction via microwave, ya dummy.

Originally Posted by pseudolus

Reduction scorched the sauce up the side sticking it to the bowl heh? How did you manage that by reducing it in a pan?

stack another burner grill on the one you are cooking on and put the flame on low. No scorching. Moving the pot away from the flame does the trick.

It's beyond me why anyone would buy those frozen chips when it's so easy to peel and cut a potato or two.

Originally Posted by Cujo

It's beyond me why anyone would buy those frozen chips when it's so easy to peel and cut a potato or two.

Or get your Mrs to knock some up, mine does great wok chips.

Originally Posted by Humbert

stack another burner grill on the one you are cooking on and put the flame on low. No scorching. Moving the pot away from the flame does the trick.

Indeed. I wa referring to the tell tale microwaved stuck dry sauce on the side of the bowl though.

Actually when making a chili I like the sauce to catch on the bottom a bit, and then scraped off and folded back in. Gives an intense flavour.

Then I chose to reduce it in the microwave for 30 minutes because thats how the pros do it apparently.

Now there's a nick not heard from in quite some time...



Microwaved chili fan laoshi?

Frozen crinkly chips, yum my fav

Where's my dry air fryer and freezer, onit like an automobiles hood

BTW Hal, my curries are the dogs bollix, if you're ever back in Manchester you are welcome to come sit out side my house and have a free smell.

Originally Posted by pseudolus

Actually when making a chili I like the sauce to catch on the bottom a bit, and then scraped off and folded back in. Gives an intense flavour.

Indeed. It's called the Maillard Reaction in cooking circles. Do the same for spaghetti sauce. In fact, what's 'is name Floyd (pommie celebrity chef) used to Maillard his tomato paste before adding the onions and garlic...let them saute in the dark tomato grease rather than fry the onions and garlic first. Then later add more tomato sauce.