Seriouspost: Hey, that's a pretty cool format. I hope it catches on and many lazy fat nerds actually learn to cook shit. Not quite sure on the crackers, though...
Trollpost: Oh man, I feel for the American palette and its pathetic addiction. Adding sugar to a stew as "seasoning", and then adding another kind of sugar to taste? What the fuck. No wonder you're all such lardarses.
i am hungry now
and if i cook something at 0245, my flatmate is going to murder me
The crackers really are derp; and I only skimmed it and didn't notice the sugar. BUT, sugar in small quantities does make certain seasonings or sauces rounder. Haven't used any myself for that purpose though except to save a salad dressing after vinegar slip ups once or twice. I can count the times I use sugar in the kitchen per year probably on one hand (not big on sweet stuff or baking)
But still. For an American, this was a solid effort.
Last edited by FatFreddy; August 17 2011 at 01:22:10 AM.
Incidentally, Malc's chili tip is that you should grate in some 100% chocolate (or the strongest you can find if 100% aint available) when you turn the heat off. Stir it in and leave the chili to rest for 10 minutes while you do other stuff. Again you dont need a lot. 1/2 oz for that 1.5lb of meat is fine. It gives the chili a fantastic glossy, rich finish.
We dont have saltines in the UK, but I like my chili with tortilla chips.
Sugar is a regular addition to Thai food and Chinese food, especially to reduce the heat of chilis while maintaining the flavour.
I already add a small amount of very dark chocolate to chilli, I will have to try adding a small amount of brown sugar to see if it complements the heat from the chillis. I had not heard of that, sounds interesting. If it turns out to be true, and the amount added in these instructions is not so much as to significantly sweeten it, I shall retract my trollpost.
Also, I might be a not-doing-it-right heathen, but I serve chilli with rice, grated cheese and shredded lettuce, to be wrapped in tortillas and devoured. It is significantly awesomegasmic.
sugar is added to reduce the acidity (when using cheap tomato puree)
Detecting epic potential, expecting epic fail.Ah yes, the fork: The poor man's trident
more reddit copypasta
although baking powder and especially spray butter
On a side note to that guys mentioning of watering down chilli by not draining stuffs. Untrue through the science of simmering, have to much liquid? Place stove somewhere between low and medium your soup should be slowly bubbling but not boiling if you have a lid on remove it. Go do something else for a few hours, the longer a chilli simmers the better the taste anyways (flavor stays water goes away).
However drain that shit anyways.
That was originally posted on the guardian years ago.