(01-16-2015, 12:30 PM)Gegenji Wrote: I almost forgot there was a food thread!
Anyway! I just got myself one of those starter cooking sets with pans with clear lids and various utensils and stuff, and I want to try breaking them in on this long weekend. I plan to stop at the grocery store this afternoon and pick up my usual stuff (in case I fail dramatically, so I have options beyond "unrecognizable charred mess") along with what might be my first home-cooked meal I've done myself!
I just... don't know what to make. I want something simple to cut my teeth on (both figuratively and literally, I suppose). I did a quick Google search and found a brisket that sounds interesting... but I figured I'd tap you cookin' folkses for more ideas!
So um... suggestions?
If you're just testing out your new cookware, it doesn't get simpler than my favorite homemade Chili, and all you need is your biggest pan and a stirring spoon once everything is opened.
Brown and drain 1-2 pounds of ground beef (ground turkey works, too, if you are health-conscious), add in one packet of chili powder for every pound of meat ( I use McCormick or store brands ), add in one 12oz can of tomatoes (Chili-ready diced make it easy, but I sometimes will add whole canned tomatoes and break them up in the stirring process) and one 12oz can of beans (Red Chili/kidney beans, usually, but I also really like black beans in my chili) for each pound of meat, and just stir it all up until it's blended and thoroughly heated.
This will give you a much thicker chili than most recipes, since it relies upon the water in the tomatoes to give it viscosity. However, a little bit of water can be added if you prefer thinner chili - no more than a half-cup per pound of meat, though, or it will get too runny. I will add a few dashes of Tobasco if I want hotter, or even a few spoonfuls of BBQ sauce for a little extra richness. When I make a batch for myself, I use 2lbs of beef, two cans of the Chili-ready diced tomatoes, and 2 cans of black beans. I have a bowl for dinner, and put the rest in a container for a couple of days' worth of lunches at work. The thickness of it is also really ideal for making Chili Nachos, since you can simply spoon it over the chips and cheese, and it will stay politely in place.
Ok, yes, this isn't Alton Brown... but he did say simple, and this is really hard to mess up. Even if you start to overcook it, adding a little water and stirring will fix that.
"But in the laugh there was another voice. A clearer laugh, an ironic laugh. A laugh which laughs because it chooses not to weep."
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