Originally Posted by elke21:
“I eat chilli or spag bol with anything”
“I eat chilli or spag bol with anything”
Have you had chili with Fritos?
Very popular with broke university students around here.
What's the difference between spaghetti bolognese and chilli con carne?
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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.
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.
Originally Posted by alcockell:
“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.”
“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.”
I agree, I am opposed to the red kidney bean in chili. Pinto beans are far better - easier and quicker to cook, better tasting, softer (crush some of them to thicken the sauce) and not likely to kill you if you do it wrong.
Originally Posted by gemma-the-husky:
“some or all of these.
herbs, tomatoes, peppers, chili, beans, carrots, celery”
“some or all of these.
herbs, tomatoes, peppers, chili, beans, carrots, celery”
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.
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.
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.
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.
Originally Posted by degsyhufc:
“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.”
“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.”
i meant differences between the two
celery, carrots, tomato in ragu,
peppers, chillis, beans in chili
herbs different
Originally Posted by Nessun Dorma:
“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.”
“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.”
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.
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.
P.S. You forgot to add leek to your basic mirepoix.
Originally Posted by Nessun Dorma:
“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.”
“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.
”
A classic mirepoix does not have leek in it, no matter what the BBC says
Originally Posted by mrkite77:
“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.”
“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.”
My dad puts kielbasa in his chili.
Originally Posted by gemma-the-husky:
“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.”
“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.”
I agree with this. Beans were almost certainly used as a meat substitute.
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.
Originally Posted by ecco66:
“A classic mirepoix does not have leek in it, no matter what the BBC says”
“A classic mirepoix does not have leek in it, no matter what the BBC says
”
Agreed. I'm going with Juila Child on this one: “The mirepoix is one of fine cooking’s great inspirations, an all-purpose flavor enhancer made of finely diced and sautéed carrots and onions, and often celery and ham.”
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.
Originally Posted by Nessun Dorma:
“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.”
“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.
”
i know you're a chef, but carrots definitely sweeten stews and casseroles, much more than tomatoes.
eg http://whfoods.org/genpage.php?tname=dailytip&dbid=153
and lance armstrong!
http://www.livestrong.com/article/55...gar-in-baking/
Originally Posted by junnja:
“Eh....kidney beans.”
“Eh....kidney beans.”
I usually have pinto or haricot beans in my chilli
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