Endorphin Chili

Recipes that work best for teardroppers

Postby mikeschn » Thu Mar 23, 2006 6:49 am

Laredo,

You got a picture of that?

That's another hobby of mine. Taking pictures of my food creations. Snowing in Texas? Try this...

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or this...
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You'll notice that neither one has chunks of habenaro floating around in there, like your Endorphin Chili does! :rofl:


Mike...
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Postby Mike B » Thu Mar 23, 2006 10:28 am

Wow, Mike! Those look great. I just finished breakfast, but you've got my mouth watering again.

I just got a new camera - maybe I should take pix of some of my dishes, too. Since I am toying with the idea of producing a dutch oven cookbook, the pix might come in handy.

Mike
Hayden Lake, ID

BTW, I have at least two dozen recipes for dutch oven chile. I've only tried about three of them.
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Postby Laredo » Thu Mar 23, 2006 11:06 pm

Italian wedding soup?
Wow. From scratch, even.

um, Mike?
what a molcajete leaves isn't chunks ...
Mopar's what my busted knuckles bleed, working on my 318s...
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Postby mikeschn » Fri Mar 24, 2006 7:14 am

Italian wedding soup?
Wow. From scratch, even. [/quote]

Oh is that what it's called? :? And here I thought it was chicken meatball soup! :duh: :rofl:

Laredo wrote:um, Mike?
what a molcajete leaves isn't chunks ...


Yea, I knew that, but it sounded good!

:Smile:

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Postby Laredo » Fri Mar 24, 2006 11:01 pm

so are you gonna share your recipe?

chicken soup with meatballs and spinach is Italian wedding soup, right?
Mopar's what my busted knuckles bleed, working on my 318s...
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Postby mikeschn » Sat Mar 25, 2006 6:13 am

Oh sure...

Here is the chicken version...
http://www.bigoven.com/recipe160716


And here is the beef version...
http://www.bigoven.com/recipe160253


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Postby Laredo » Sat Mar 25, 2006 10:07 pm

thank you ...
Mopar's what my busted knuckles bleed, working on my 318s...
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Postby mikeschn » Mon Aug 07, 2006 7:52 pm

Laredo wrote:Endorphin Chili:
If you want it hot enough to raise blisters on the roof of your mouth, grind one habanero pepper to paste in a mortar and pestle and stir into the chili, then simmer additional 15 minutes.


Laredo,

How are your peppers doing? Mine look like they are going to be huge!

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Postby rasp » Mon Aug 07, 2006 8:49 pm

angib wrote:
Rob wrote:Remember, if it doesn't burn twice, it's not hot enough. :o

In Britain, we have become very fond of Indian food - which can be as hot as any food on earth. One very popular style of Indian cooking is Tandoori, where meat is marinaded and then slow-cooked in a clay oven.

Naturally, like any hot food, you know it was hot the next morning. We now have a name for this - a 'Tandoori ringer'.

You, of course, have that nice Johnny Cash song ".....And it burns, burns, burns, the ring of fire, the ring of fire....."

Andrew

one way to solve that problem is to swallow a few marbles while you eat. next morning you will at least have a bit of a splash for cool down. :thinking:
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