Chilli tips!

[Bollo]

+1 for the smoked paprika. One from the Leon cookbook that works really well is a good splash of vinegar - bog standard malt is fine.

 

[Andrew_Culture]

I sprinkled in a red oxo cube, er, assuming red is beef..

 

[Andrew_Culture]

+1 for the smoked paprika. One from the Leon cookbook that works really well is a good splash of vinegar - bog standard malt is fine.

Generous splash of Sarsons. Done.

This is a crowd-sourced supper.

 

[TVC]

Never have to date. Does one pour it in then simmer off the excess liquid it creates?

Yep put it in with the tinned toms at the start and let it reduce as it simmers.

 

[Doyleyburger]

Saw a Jamie Oliver show late last year where he substituted rice for a blitzed up cauliflower. .........tried it and was a very refreshing alternative to rice, which I have terrible trouble cooking anyway. Can never seem to get it right !

I do love a good food topic !

 

[threebikesmcginty]

If you want a good cookbook that's nice to look at too, I can can recommend this one.

http://robbwalsh.com/books/book3/

 

[TVC]

If you are doing it now, a splash of soy sauce or worcester sauce helps with the umamu.

 

[Andrew_Culture]

If you are doing it now, a splash of soy sauce or worcester sauce helps with the umamu.

Done.

 

[Andrew_Culture]

By the way, just been out for a ride and I've also got some chilly tits.

I would have been disappointed if someone hadn't made that comment.

 

[Andrew_Culture]

I have a port miniature left over for Christmas, I'm dry for Jan but maybe I should put it in the chilli?

 

[TVC]

[QUOTE 2891157, member: 259"]Anusol's supposed to be good as well.[/quote]
Do you put that in at the beginning to cook out, or add as a garnish at the end?

 

[TVC]

I have a port miniature left over for Christmas, I'm dry for Jan but maybe I should put it in the chilli?

No save that for when you are frying chorizo. Cook the meat out then add the port, allow it to reduce to a sticky glaze, great tapas.

 

[Andrew_Culture]

No save that for when you are frying chorizo. Cook the meat out then add the port, allow it to reduce to a sticky glaze, great tapas.

Cor! Top tip!

 

[Andrew_Culture]

This is looking good!

 

[Chris Swift]

Worcestershire sauce