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« Last post by Ice Cream on January 20, 2019, 08:24:23 PM »
2.5 mile snowshoeing.
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« Last post by rocketgirl on January 20, 2019, 08:05:25 PM »
Hmmm. I may have to smoke my own jalapenos this coming summer, now that I have a smoker. (I mean, I wouldn't JUST smoke jalapenos because even though it's electric, the smoker is still kind of a pain in the ass.)
I don't ever want a food processor often enough to want to find space to store one, but the boyfriend has a stick blender. We occasionally make some sort of sauce type thing to go on pork or steak. So, good to know.
I'm afraid of chickpeas after "the hummus incident", but I'll have to try working up my bean quantities to see if I can get past that.
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« Last post by Run Amok on January 20, 2019, 07:17:30 PM »
I was going to post a photo of what the can usually looks like, but then I saw this article of what to do with leftovers and thought it was a nice little bonus. https://www.bonappetit.com/story/6-things-to-do-with-a-can-of-chipotle-in-adobo-sauce
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« Last post by Run Amok on January 20, 2019, 07:15:21 PM »
This is the best vegetarian chili I have ever eaten or made. He also has a non-veg recipe I am sure is amazing. Seriously, make it sometime. https://www.seriouseats.com/recipes/2012/01/best-vegetarian-bean-chile-recipe.htmlI would not add brussles sprouts but I think you could just put them in the bottom of the bowl and eat them with your chili ladled over and it would be great. As for chipotle chilis, she actually explains what they are in the recipe. But, they are a smoked jalapeno. As she points out you can sometimes find them in the dried chili section. You can also sometimes find them ground. Or, more often you can find them in the "ethnic" section with the enchilada sauces and such in a small can and it will say "chipotle in adobo" on the outside. These are packed in a thick sauce. They are very yummy. I usually prefer to use ground but if you can't find them you most likely can find the canned type and those are great too. If you can't find either you can go with some other smokey flavor like smoked salt or smoked paprika. I think the flavor profile is a little different than just adding some liquid smoke but even that would probably work in an absolute pinch. Or you could skip it and know you're missing out on a hint of smokey flavor.
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I say no to the Brussels sprouts. Brassicas usually muddy up the flavor of soups and stews.
The rest sounds yummy, though!
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« Last post by rocketgirl on January 20, 2019, 05:55:15 PM »
I am making random ingredient chili tonight. I usually use more than 1 can of beans, but I only have one can. I have leftover steak, leftover onion (although not as much as I'd normally use), leftover green pepper (which I normally DON'T use), some garlic in the fridge, canned diced tomatoes, and a beer. I wish I had jalepenos or even green chilis, but I don't. So that's on the stove. I was looking to see if I could throw my leftover brussels sprouts (roasted with garlic salt and pepper and were tossed with honey & sriracha). Still not sure about that. But I did find these recipe and will totally be making it this winter: https://www.isachandra.com/2008/11/chipotle-chili-with-sweet-potatoes-and-brussel-sprouts/What is a chipotle exactly? I'm assuming some sort of pepper, but does it go by another name? I'm not sure I've seen them at the store.
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« Last post by diablita on January 20, 2019, 05:04:35 PM »
Haha. So true Eddie. Ghost lady posted in an FB thread about the race with her pic so I peeped her on FB. Public pic of her holding an assault rifle. Eep! Had I known...
And thanks guys. Lol @ Rio. You could do it.
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Thanks! That does sound good!!
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« Last post by Run Amok on January 20, 2019, 04:50:11 PM »
Oooh! 'Bou that looks so good!
BA-- I found it when I googled. Here's the recipe.
Ingredients
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de árbol, lightly crushed
˝ cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
⅓ cup unsalted, roasted peanuts
Preparation
Instructions
Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ˝ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.
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« Last post by Fast Eddie on January 20, 2019, 04:41:49 PM »
Wow, great race, great organization and great report. CONRATS! Yeah, trail running is not for me, I would bust an ankle so easily. It is suprising all the junk food you get to eat at ultra aid stations. Salty, sweet and calorie dense. Glad you beat the ghost and perky couple.   
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