Food • Page 705

deets

 

So I roasted tomatoes, garlic, jalapenos, and the Japanese sweet potatoes. I used the Japanese sweet potatoes because they are a much milder sweet potato taste and, as chronicled throughout this thread, I'm not big on sweet potatoes. I charred the tomatoes, garlic, and jalapenos and set the sweet potatoes aside. The tomatoes and garlic went into the food processor with a couple chipotle peppers in adobo sauce. The sweet potato got cubed.

I put a pound of uncased chorizo in a pot and cooked it until it started browning. I removed it and tossed in a chopped onion until it turned translucent. I added cumin, cinnamon, paprika, and tomato paste to the onions, added chicken stock, the tomato-garlic-chipotle pepper mixture, black beans and hominy, and that charred jalapeno and brought it all to a boil. Put the chorizo back in and let simmer for about 2 hours.

I was skeptical but the mild sweetness really cut some of the heat from the chorizo and it was pretty fucking delicious.

Next up is a chocolate and dark beer beef chili with dried guajilla chiles.

I've made lamb and dark chocolate chili before, which I fucking love, but the lady wasn't a big fan so I'm hoping using beef and toning down the chocolate will fix some of the issues. Plus, we are hosting people and I don't want to scare them off with lamb and chocolate.

 

sounds fucking amazing. outstanding. really. brilliant. you're quite the chef. That lamb and dark chocolate sounds really nice. I've made mole just a few times, it's always spectacular.

 

I thought that was Andrew Zimmern at first lol

 

That means a lot coming from you, Sir.

Really though I just obsessively read recipes and then Frankenstein them together.

 

lol I wish.

Please.. I'm a hack who just reads a lot of recipes and magazines and DVRs so many food shows my GF gets mad at me... then I beat the shit out of myself emotionally when I make something I don't like (most of the time), so I drive myself to be a better cook through my own fear...

haha i'm the same way. We should start a food site/blog.

 

For real though..Baetarts and @Ken and @Justice Beaver shipping food like blue apron..WORLD DOMINATION.

 

I don't know how serious you are about this but writing all the stuff in this thread has really made me wanna do something like this.

I'd totally be down to work on something like this with you.

Brilliant.

 

fuck it, i'll do it.

 

Dear Diary,
I never thought I'd start a food-blog with a large, primarily nocturnal, semiaquaticrodent, known for building dams, canals, and lodges... certainly not something that prefers the wood of quaking aspen, cottonwood, willow, alder, birch, maple and cherry trees... even sedges, pondweed, and water lilies. Different tastes for different folks I suppose.

 

Shit, how'd you find my Tinder profile?

 

We could just build a squarespace. We need a name though. How serious are you about this?

 

Pretty serious.

What is our aim for our creation? How are we different than all the other blogs/sites?

That'll help us choose a name.

 

I think we'd be a combination of original recipes and discussions about anything food related that we please. We could talk about technique, current trends in different food related industries, and also have posts about tips (I despise how overused the word "hack" is in relation to so many things haha).

I'm not sure what makes us different... What do you think?

 

I think you've touched on it. If we really diversify the kinda content we create it can drive in different types of traffic. Like our own recipes, discussions about working and being part of the industry, exploring trends, maybe food show reviews, we can do low brow reviews of gimmicky stuff, you and I could do like serious discussions about food, our relationship to food, what we cook for.

 

So what do we call it?

 

Man, chorus.fm is such a perfect name for this website. How do we translate that sort of elegant conciseness to a food blog?

 

I'm not very creative with this stuff... eat like you meat it

jams, juggalos, and jellies

beaver's buffet

uhhhh

cooken with ken

The Time Traveler's Chef

Good Meal Filling

InCHEFtion

All the raw things

Alien's Kitchen

 

Is there an overall theme or are we cooking anything and everything?

 

Haha, this one is clever.

I think we should cook anything and everything. No need to limit ourselves, right?

 

I say we name it Orgasmmmmmmmmm

 

Yeah there's no point in limiting it. But I think we're both obviously advocates for fresh ingredients that a respectably sourced? That's the trend now, as it should be, but maybe we can play off that.

The number of Ms will get confusing to people haha

 

Google Domains

ur welcome.

 

.kitchen is great.

@Ken, I'm thinking we use an industry term for the name.