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Jan
5
answered What would convert this chili recipe into a Russian chili?
Jan
4
answered How can I improve the 2:1:1 margarita recipe?
Jan
4
comment What would convert this chili recipe into a Russian chili?
Please come back and update if you do use beet. I'd be very interested to hear how it turns out. With that many habaneros and chipotle it's likely to be zesty. The sugar in the beets may help cut the fire a bit. The recipe doesn't specify, but I'd recommend using the canned chipotle packed in adobo rather than dried, unless you're going to grind the chipotles almost to powder. Good luck!
Jan
4
comment What would convert this chili recipe into a Russian chili?
Not sure about Russian, but my grandmother is Polish. Many of her traditional dishes use animal blood. I'm not sure where you'd get it, but it would make for some interesting chili. Something else that would be fun to try is putting a beet or two in your chili: borscht-ili!
Jan
4
revised Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?
added note about current printing; added 21 characters in body
Jan
4
answered Le Creuset vs. Lodge Enamel
Jan
4
revised Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?
deleted 10 characters in body
Jan
4
awarded  Editor
Jan
4
revised Substitute Cayenne Pepper for Black Pepper
added 3 characters in body
Jan
4
answered Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?
Jan
4
answered Substitute Cayenne Pepper for Black Pepper
Jan
3
awarded  Teacher
Jan
3
answered baking bread with all-purpose flour
Jan
2
answered What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?
Jan
2
awarded  Scholar
Jan
2
accepted Any time / temperature recommendation for a short braise of a tender piece of meat?
Jan
2
comment Any time / temperature recommendation for a short braise of a tender piece of meat?
Thanks for the advice, that worked very well. I did also sweat the aromatics for about 20 minutes to make up for the shortened braising time and used about half the called for liquid, reducing at the end per your instructions. The chops stayed moist and tender. Thanks again!
Dec
31
revised Any time / temperature recommendation for a short braise of a tender piece of meat?
edited tags
Dec
31
asked Any time / temperature recommendation for a short braise of a tender piece of meat?