h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

me too probably

Well, day two of the chilli... and I liked it a lot more... well, it'd had overnight to fester in the slow-cooker insert (well I would* have put it in the fridge, but I'm not sure it'd fit, and even less sure the shelves would be strong enough to withstand it)..

Had it with boiled basmati rice again, because, err, I coudln't be bothered to do anythign differnt....

Flavours had melded more, obviously, and the sauce just 'felt' 'more right'... the chilliness had gone up a bit too, though still a bit low for my licking.err liking...
The texture with the meat, I guess I'd gotten more used to it (having chunk rather than ground), and... yeh, the chunk meat defiantely more flavour to it, than minced/ground tends to have... the idea of using both, in a single dish, I like though...

Had one portion last night, one tonight, plus one put in a bowl in teh fridge, for tomorrow, and three portions I froze down, for another day) Must decide what to bulk cook Sunday coming, in the slow cooker... Something else with meat, or maybe something vegetable... a veg soup perhaps... or something...

I'm pretty sure Gosho's seen this link before, but I absolutely must give it to 2legs anywayhttp://crockpot365.blogspot.com/

Ah yes

That's a great link, Amy, . .. ... ..................................... . . . . .. ...

That's a really useful link; and just lookign at the link, it tells me its a visited one by me on this PC... so I've been on that site in the past few days (since I last cleared history etc)

Still not convinced by the cooking the dried beans in the slow cooker... they were* cooked, but only sort of 'just'.... I may cook the beans seperate next time, and just throw them in an hour befor the rest of it is done

This is quite possible some of the best food porn I've ever seen...

http://www.seriouseats.com/2009/12/new-sous-vide-supreme-machine-review-slideshow.html

B

Hmmm, I don't have a bottle of dark-*ish* beer. I have some pitch black beer, some black as Newgate's knocker beer and some "Is that a black hole in the cupboard where you keep you cellared beer?" beer.

I'll make do with Salvator doppelbock.

I believe there is such a thing as a Mexican 'dark' beer, which is merely only a darkish beer.

To be honest, any good beer would be fine. Just don't sizzle or deglaze with it, as it tastes bitter.

B

You might be thinking of Negra Modelo which, despite being made by the same people who brew Corona and Pacifico *shudder*, is a halfway decent dunkel lager.

Leon Negra is a pretty darn good Mexican beer. But I think you pretty much have to be in or around the Yucatan to find it.

The first cruise I went on was a "Texiribbean" themed cruise. So, one of the things they did to fit the theme was to rid the boat of any beers that weren't US Domestic, Mexican or Shiner Bock. The folks that talked me into going on the cruise were the folks that run my local "British" Pub. Alec, is the Bartender and he's from Weymouth. He was not happy with the beer selection. The first full day at sea I saw him sitting at the pool bar choking down one of the only non "Texiribbean" beers that wasn't exiled, a Grolsch. (They also had Heineken, but that wasn't acceptable in the least.) Before I left on the cruise, a woman who works in my building suggested I try Leon Negra. Her father was from the Honduran Bay Islands so she knew what beers were available and she knew my taste in beer. So, I bought Alec a Leon Negra.

I wish I hadn't. He loved it. But they didn't have much of it in stock onboard. He had the bar staff gather up all the remaining bottles on the ship and then, when he'd be ready to go to another bar, he'd tell him which bar we were heading for and they'd have it waiting for us... well, him. I only got one more before they ran out that night.

I'd never heard of that one until now. Also a dunkel lager and also brewed by Grupo Modelo, apparently. I haven't been keeping up with the news regarding their takeover/merge/whatever it was going to be with AB InBev. First it was happening, then the government wasn't going to allow it because of the market share it would control, then I think there were further negotiations aimed at maybe peeling off some of Grupo's (or InBev's?) subsidiaries to make it acceptable.

Ah http://www.stltoday.com/business/local/a-b-inbev-completes-grupo-modelo-deal/article_c6c7cfd1-883b-5d1d-bdea-dc7a0111bac2.html

Now that's a damn shame because now I have to knock Negra off my list of beers that are okay to drink, as well as Goose Island. Oh bother.

Damnit! I wasn't aware that the Grupo Modelo takeover had gone through either.

Well, I guess there's still Belikin and Salva Vida. They're too small to be in the sights of the Budhemoth.

That chili's tasting pretty nice, and it's got a decent, but not eye-watering, kick to it as well Another half hour or so and it should be about done, but I won't be eating any of it until tomorrow.

It's always better on day 2. I love it when leftover chili (even my mother's store-bought kit chili with kidney beans) and leftover macaroni and pasteurized process cheese-food (Velveeta) end up in the fridge on the same day. CHILI MAC!

Curry's the same - it always tastes better the next day. Especially for breakfast

I'm rather surprised that I was organised enough to make this a day before I needed (for the reason stated), and that I remembered to put the beans in to soak before I went to bed last night.

That is dedication. Even I use tinned beans.

To be honest, any decent beer will be alright as long as it's not too hoppy. Hobgoblin is probably my preferred chilli beer.

B

Yep, that's why I thought the Salvator would be good - hop character notable by its absence. Quite serendipitous too. I haven't had a doppelbock in the fridge for a long time. Too long. I just happened to buy a six-pack last week.

I still have about a quarter bottle of Tactical Nuclear Penguin left. Wonder how that might work out

Belay that...

TNP zabeerlione

"CHILI MAC" sounds... interesting

Antyhing like that improves a day, or even two later, the chilli, stews, casseroles, currys, even things like making up the mince/mix for something like a cottage pie/sheparts pie, etc., a day before using it, to make into the pie itself... actually, just having shepards pie, teh day after i its made... re-heated... plenty of HP sauce

Wait, that's chili con queso, sort of. It was on the menu at the Drafthouse until they took chili off the menu. A bowl of red with a ladle of queso glooped into it. I never ate their queso, mostly because of the pasteurized processed cheese-food-like substitute that went into it. The chili was bloody good though.