You are a sack of sumac.
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I also have a 3lb sack.
Ok my bad and Iâm sorry and that was awful. Howâs Tiny B?
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You guys love sumac
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Cincinnati chili is good I like it
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Lady Byrd Johnsonâs chili is good
I will cop to mixing the hot sauce and chopping some chilis instead
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Best (non Cincy) chili advice I have is to use whole dried chilis. Makes all the difference in the world and isnât all that difficult. Next best chili advice is to deglaze with some sort of liquor (I like using bourbon)
(Closest recipe to what I make, but I generally freewheel a lot)
Texans can shove it with their chili/beans nonsense but will try with whole chilies for sure
Ftr, his no beans parenthetical is a lie, and he puts beans in at the end to spite the purists
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IMHO if you have a Mexican grocer (Chicagoans have no excuses, but this is increasingly true everywhere in the Midwest) you can buy pretty legit store brand ancho chile powder and be just fine. The stuff in the cheap transparent plastic tubs. Iâve done the various Kenji chilis w either and the freshness of your powder and/or dried chiles matters more than anything else from what I can tell. I only sometimes want the hassle of the toasting + soak + blend method. And Meijer brand or whatever chile powder Iâm pretty sure wonât cut it but tbh I havenât tried.
This all reminds me that I love Rick Baylessâ YouTube channel and his cookbooks. Mexican Everyday is a genuinely great cookbook for anybody but especially if youâre relatively new to cooking for yourself. Iâve never made anything from that book that I thought didnât work and he really works to make the recipes as minimal as possible in both steps and ingredients. Heâs just very mindful of the constraints of home cooks.
In the summer, I make chicken tinga tacos pretty much every other week? Usually just sub the homemade morita business for canned chipotles en adobo. Always have those in my pantry.
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The best Bayless brother by far
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@ReegsShannon ive been meaning to try a Cincinnati chili recipe. Yours is similar to the real thing?
Rick Bayless is the best. Blew my mind when I found out the Baylesses were in fact brothers, considering how much I dislike Skip.
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Yes. Biggest difference between my Momâs recipe and what youâd get at Skyline is the amount of meat (and thus the texture). Spices/flavor should be the same.
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Who is else is cooking something from this thread this weekend (and not a recipe you posted)?
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And they hate each other!
I donât know about this weekend but Iâve been inspired to spend some more time in the kitchen. Being lazy lately
Would gladly and enthusiastically buy a paper copy of the umhoops forum family cookbook (a la the Lakers one from years ago).
Anyway, hereâs my savory bread pudding!
1 pound sweet italian sausage
1 large yellow onion, diced
4-6 dinner rolls (a sheet panâs worth once youâve torn them into rough cubes/pieces)
1 pound mushrooms, sliced
Sherry (I forget how much I put in, I feel like I use more every year)
4 large eggs
1.5 cups heavy cream
1 cup chicken stock
6 ounces gruyere cheese, shredded
1 tablespoon butter
Parsley
Preheat the oven to 350 degrees. Take your dinner rolls and rip em apart into cubes or chunks. Spread them on a sheet pan and bake for 15 to 20 minutes, until lightly browned. You want to dry them out, but donât scorch them. Set aside.
Meanwhile, heat the oil and butter in a large sautÊ pan over medium heat. Add the sausage and cook for 5 minutes, until starting to brown. Stir in the onion and cook over medium heat for 8 to 10 minutes, until they are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 10 to 12 minutes, until most (but not all) of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom/sausage/onion mixture, stirring well to combine. Set aside at room temperature for at least 30 minutes (an hour if youâve got it) to allow the bread to absorb the liquid. Stir well and pour into a greased 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 60 minutes at 300, until the top is browned and the custard is set. Serve hot. Reheats well, makes great leftovers.
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