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What's the difference between spaghetti bolognese and chilli con carne? |
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#26 |
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Join Date: Aug 2007
Location: arizona
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I eat chilli or spag bol with anything
Very popular with broke university students around here. |
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#27 |
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Join Date: Oct 2010
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has no-one considered whether or NOT this is a serious question????
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#28 |
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Join Date: Nov 2002
Location: Kent, UK
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I always make chilli with chopped steak and the sauce is more onion based.
I always make spag bol with mince and the sauce is more tomato based. I also never put peppers in spag bol. It just doesn't taste right to me. |
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#29 |
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Join Date: Aug 2000
Location: Edinburgh
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I think there are a few pond differences - chilli made with mince is very much a British thing; service it with rice is also more of a British thing (think 1970s Delia). Apparently the authentic American chilli is made with diced beef.... the use of kidney beans is also not mandatory - think the chilli you see added to burgers/hotdogs etc on Man V Food.
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#30 |
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Join Date: Aug 2008
Location: Up North
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some or all of these.
herbs, tomatoes, peppers, chili, beans, carrots, celery Apart from the beans i've used all of those in a bolognaise. |
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#31 |
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Join Date: Jan 2012
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I take a huge lunch to eat throughout the day. It usually contains turkey, avacado, carrots, green beans, sunflower seeds, spring onions, chopped sausage and some reduced fat mozerella.
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#32 |
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Join Date: Aug 2012
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Contrary to popular belief, chili con (or sans) carne, is not Mexican, but originated in the south-western states of the USA. It was invented by settlers on the trail, to places like Texas, New Mexico, Arizona and California.
The basic recipe for proper chili con (or sans) carne, is mince (the base ingredient can be as variable as availability allows), tomatoes (optional), chillies and onion, garlic was added only in the last hundred years or so; that is it. Kidney beans can be served on the side. The inclusion of the beans in the main dish is a relatively new concept (early twentieth century and originated in Tex-Mex cuisine). Rice can also be served. Spaghetti Bolognese is mince (as before, the base ingredient can be as variable as availability allows), pancetta, tomatoes, onion, (celery, optional) garlic, basil, oregano/thyme and olive oil (and of course spaghetti), Sangiovese wine is a useful addition (but any red wine will suffice). In Italy, especially in Bologna, it is not serve as a huge amount of sauce plonked on top of pasta, but is lightly incorporated onto the pasta, coating it, so all the pasta has sauce and some mince on it. The best bolognese I have ever had was cooked by Gennaro Contaldo, back in the early eighties, when I used to eat at the Neal Street Restaurant. |
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#33 |
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Join Date: Jul 2009
Location: UK
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I assume you mean that's what would be in a chilli and not a bolognaise?
Apart from the beans i've used all of those in a bolognaise. celery, carrots, tomato in ragu, peppers, chillis, beans in chili herbs different |
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#34 |
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Join Date: Jul 2009
Location: UK
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Quote:
Contrary to popular belief, chili con (or sans) carne, is not Mexican, but originated in the south-western states of the USA. It was invented by settlers on the trail, to places like Texas, New Mexico, Arizona and California.
The basic recipe for proper chili con (or sans) carne, is mince (the base ingredient can be as variable as availability allows), tomatoes (optional), chillies and onion, garlic was added only in the last hundred years or so; that is it. Kidney beans can be served on the side. The inclusion of the beans in the main dish is a relatively new concept (early twentieth century and originated in Tex-Mex cuisine). Rice can also be served. Spaghetti Bolognese is mince (as before, the base ingredient can be as variable as availability allows), pancetta, tomatoes, onion, (celery, optional) garlic, basil, oregano/thyme and olive oil (and of course spaghetti), Sangiovese wine is a useful addition (but any red wine will suffice). In Italy, especially in Bologna, it is not serve as a huge amount of sauce plonked on top of pasta, but is lightly incorporated onto the pasta, coating it, so all the pasta has sauce and some mince on it. The best bolognese I have ever had was cooked by Gennaro Contaldo, back in the early eighties, when I used to eat at the Neal Street Restaurant. surely you need onion, celery, carrots as a basic mirepoix (i presume italy is similar to france in this respect) I think kidney beans probably got added to chilli to bulk it up a bit, so it wasn't just meat. |
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#35 |
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Join Date: Aug 2012
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The sweetness comes from the tomatoes and as a vegetarian, I couldn't possibly advocate the use of braising steak.
![]() P.S. You forgot to add leek to your basic mirepoix.
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#36 |
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Join Date: Mar 2001
Location: south east coast
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The sweetness comes from the tomatoes and as a vegetarian, I couldn't possibly advocate the use of braising steak.
![]() P.S. You forgot to add leek to your basic mirepoix. ![]()
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#37 |
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Join Date: Aug 2012
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Having been a chef for the past thirty-five years, I think I know what goes in a flippin' mirepoix.
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#38 |
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Join Date: Jun 2008
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Ugh. Of course any two americans will argue over what's "real chili", I think you'll find most will agree that neither mince nor tomatoes are found in chili.
Chili has shredded or chopped beef, and pureed red chiles, not tomatoes. ![]() Quote:
for a ragu, i generally prefer to avoid mince. i like to shred my own braising steak in a processor. i think it needs carrot to sweeten it, and celery adds a certain flavour.
surely you need onion, celery, carrots as a basic mirepoix (i presume italy is similar to france in this respect) I think kidney beans probably got added to chilli to bulk it up a bit, so it wasn't just meat. If I'm going for authenticity in a ragu bolognese I'd use: celery, onion and carrot (no leek please), unsmoked pancetta, skirt steak, dry white wine, tomato concentrate, salt, pepper and milk. No garlic, no herbs, simmered for at least three hours and eaten with tagliatelle, not spaghetti. Quote:
A classic mirepoix does not have leek in it, no matter what the BBC says
![]() Used in sauces, with braised vegetables such as celery, or with chicken breasts poached in butter, it imparts that real ‘je ne sais quoi’ of sophistication to anything it is associated with. You may want to triple or quadruple the recipe, since a mirepoix keeps nicely in the freezer.” —Julia Child Nothing wrong with using leek if you like leek, but I wouldn't call it a basic component of a mirepoix. |
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#39 |
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Join Date: May 2007
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One has got Shergar in it and the other has Red Rum.
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#40 |
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Join Date: Jul 2009
Location: UK
Posts: 17,848
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Quote:
The sweetness comes from the tomatoes and as a vegetarian, I couldn't possibly advocate the use of braising steak.
![]() P.S. You forgot to add leek to your basic mirepoix. ![]() eg http://whfoods.org/genpage.php?tname=dailytip&dbid=153 and lance armstrong! http://www.livestrong.com/article/55...gar-in-baking/ |
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#41 |
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Join Date: Jun 2005
Location: Nottingham
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Quote:
Eh....kidney beans.
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