9 posts tagged with chili.
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Out With The Caraway, In With The Ginger

FiveThirtyEight tracks the trends in US spice consumption over the last 50 years.
posted by Horace Rumpole on Apr 6, 2015 - 64 comments

A Bowl of Red, AKA a Plate of No Beans

Don't Mess With Texas' Chili. 'So when a cookbook author like Mark Bittman writes—in How to Cook Everything—that chili means “slow-cooked red beans seasoned with cumin and chiles,” he betrays his ignorance of the dish and its history. When he writes that a true chili dish, one made with meat and no beans, has “entered the realm of cassoulet,” he might confuse chili-heads who don’t know what cassoulet means—but they’ll always recognize when someone’s messin’ with Texas. It’s when Bittman advises amateur cooks to make chili with tofu or espresso that he is doing something worse than disrespecting the dish—he is suggesting that the names of foods can mean whatever the speaker wants them to mean.' [more inside]
posted by fedward on Jan 30, 2015 - 312 comments

Sichuan hot pot

Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
posted by Trurl on Apr 13, 2012 - 42 comments

Bye Ben, and thanks for the Chili.

Ben Ali, co-founder (with his wife Virginia) of Ben's Chili Bowl, died yesterday. Ben's is a favorite spot of politicians, actors, sports figures, and everyday people of all backgrounds. Back story on Ben's and some video of Obama at the bowl. [more inside]
posted by serazin on Oct 8, 2009 - 30 comments

That was a dumb move, wasn't it?

The Naga Jolokia is the hottest pepper in the world, at 1,000,000 Scoville Units. One seed from a Naga Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Imagine what eating an entire pepper will do? One intrepid ESPN reporter finds out.
posted by empath on Nov 11, 2007 - 84 comments

Pink fix !

Chile Pepper's Lonely Endorphins Club Cinema: I, II, III

Can all this be explained by Dr. Paul Rozin's Benign Masochism / Constrained Risk theory? I, for one, am not buying it, but any way you slice it, hot cock sauce is here to stay.
posted by NaturalScinema on Feb 23, 2007 - 35 comments

Chili Con Carne

Of All The Quintessential American Dishes which almost every American makes a different way and passionately insists on defining and even spelling as narrowly and personally as possible, my favourite - and many Europeans' (who think it's Mexican and so safe to love) - is undoubtedly chili con carne. This website is the first I've seen which begins to address the complexity of the deliciousness that is a bowl of red. Mmmm...![Mine, I make very Portuguesely with olive oil, far too many onions, severe garlic overload, a full bottle of dry white wine, lots of fresh parsley, fresh piri-piri pimentos, steamed red beans and...sacrilege!...big fat (wild, whenever I can get them) mushrooms.]
posted by MiguelCardoso on May 14, 2003 - 60 comments

Chillies.

Chillies. Everything you never wanted to know about the fiery stuff can be found here. Apparently they provide a natural high.
posted by Fat Buddha on Jun 30, 2002 - 14 comments

Ben's Chili Bowl,

Ben's Chili Bowl, a Washington, DC institution if ever there was one, has put up a site. This eatery was opened in the 50's, when U St. NW in DC was the 'Black Broadway', survived the riots (and the ensuing economic disintegration) and is going strong today, still run by the family that opened it. Next time you're in DC, go in and order a few half-smokes just like Bill Cosby does - he and his wife had their first date there - and say hello to Mrs. Ali. If you already live in DC, rejoice in the new online ordering interface and have your chili cheeseburger waiting for you when you breeze through the door.
posted by GriffX on May 11, 2002 - 12 comments

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