We're signing off for the week, ready to see family, drink some of our homemade hard apple cider , and fatten ourselves on turkey. We hope you're off to do the same! But before you do, please direct your attention to this week's Time Out Chicago , were you will discover a cheesy picture of your humble correspondents (above).
A month ago we met up with the dashing food folks over a...
Hey everyone! Check out the most recent DIY issue of Time Out Chicago and you'll see me ! The issue is online today and should be sent out tomorrow. The article focuses on some of the more absurd projects Blake and I have done here on the site. It also quite accurately describes the chaos of creation and the battle scars that occasionally result. There's even a great picture of...
Diced instead of Ground Meat
I had stopped using ground beef a few years back, after watching a Good Eats episode. The reasoning makes sense. When ground beef is used, the fat either needs to be drained off immediately, or needs to be skimmed off the day after when all the fat has accumulated at the top. But if you use chunks a lot of the juices stay inside, leaving both the chili less...
That meant forgoing the blend I had in my spice rack and picking up a load of dried chilies from the local Mexican market. I needed to create my own blend, something that was completely unique to me, but where do I start? There honestly aren't that many recipes for chili powder out there. My only real resources were Homesick Texan (great site) and Alton Brown .
Thanks to the larg...
Though I once promised an Irish waitress that I'd never compete in a chili cook-off, I've decided to officially break my oath. I am in the running for the top prize at the 2009 Time Out Chicago's Chili Cook-off at Martyr's ( 3855 N Lincoln Ave ). It's all happening this Saturday, Janurary 24th from 2 p.m. to 4 p.m.
This is my first competition, and in typical Paupered Chef fash...
