Posted: 8/28/2013 10:52:40 PM EDT
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Tried out one of the cans I bought at the Dollar Store tonight, to see if it was any good (and because being a rush for two days, I've had nothing but sugars), of whether I want to go back and try to get more. I have had cheap brands, some sold at HEB which were positively unacceptable. What meat was in it was stringy like threads, positively a turn off.
But this can was okay...although I saw it more as something to start the stew with and then one adds in their own stuff, the spices, the corn bread........more pinto and other beans if they have them ready. EGADS........WHAT SHE SAID! Yes, I know, but when one is looking at brands which, if used, will be done because they are a cheap source of fuel, something to stock the emergency pantry with (sometimes, those reasons are directed to the same goal), then it does come down to what other "bugs", cheap plentiful things to add to make it go further. Hence, spices, corn bread, beans, rice, powder cheese, perhaps croutons and so forth. Being a constant stew maker, experimenter, the helper concept is really not alien to me......though I don't think I've ever used any of the Hamburger type things. Spices and jars of dry goods are major items in my kitchen. The corn bread is new, I just started making that last week, but it was a good way to finish off the current batch. So, whatcha think? _________________________________________________________________________________________________ ("Hey, man, the food ain't that bad!"--Parker...in the moments before "Guess who is coming to Dinner?", (w,stte), "Alien") |
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I've never heard of chili helper... sounds weird.
There a couple of Hamburger Helper dishes that are okay.. just okay. I add chopped fresh veggies to the couple that aren't awful. But mostly they're horrible.. lol But yeah, it is possible to turn cheap and maybe weird starter ingredients into something tasty. Just takes imagination! |
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Well, "Chili Helper" is not a brand.
Rather, it was just a thought today that for some of the canned stuff out there, it's pretty worthless as a stand alone meal. But that it might have worth if it is viewed as something to mix with other accessories....and that one might want to stock with that possibility in mind. Like I said, I am a lover of stew making, so my shopping methods don't have to be altered that much for that line of thought......but it is a new line of thought for how to stretch supplies. _______________________________________________________________________________________________ ("So he's stock piling, so what? What garrison commander doesn't?"--Baltar on Spectre, (w,stte), BSG (classic), "The Young Lords") |
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You ought to know that your fellow Texans are particularly intolerant where chili is concerned. 
Christ, I hope you didn't put beans in it. I didn't...."they" did..............but I might some future time around. What can I say? I am constantly searching for ways to produce fulfilling meals on the cheap, where cheap can mean cheap to purchase, cheap to store, cheap to cook, etc.. This stuff, I might not put additional pinto beans in....but I might use black or black eyed ones at some point. As far as spices went, I think I added Cumino, onion, chili powder, maybe garlic, and paprika to this batch. Finally, so far, I don't know how to make anything Chili except from the can. _________________________________________________________________________________ ("Kerosene?"--one judge to another after tasting Granny's chili, (w,stte), "The Beverly Hillbillies") |
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I didn't...."they" did..............but I might some future time around. What can I say? I am constantly searching for ways to produce fulfilling meals on the cheap, where cheap can mean cheap to purchase, cheap to store, cheap to cook, etc.. This stuff, I might not put additional pinto beans in....but I might use black or black eyed ones at some point. As far as spices went, I think I added Cumino, onion, chili powder, maybe garlic, and paprika to this batch. Finally, so far, I don't know how to make anything Chili except from the can. _________________________________________________________________________________ ("Kerosene?"--one judge to another after tasting Granny's chili, (w,stte), "The Beverly Hillbillies") Quoted:
Quoted:
You ought to know that your fellow Texans are particularly intolerant where chili is concerned.
Christ, I hope you didn't put beans in it. I didn't...."they" did..............but I might some future time around. What can I say? I am constantly searching for ways to produce fulfilling meals on the cheap, where cheap can mean cheap to purchase, cheap to store, cheap to cook, etc.. This stuff, I might not put additional pinto beans in....but I might use black or black eyed ones at some point. As far as spices went, I think I added Cumino, onion, chili powder, maybe garlic, and paprika to this batch. Finally, so far, I don't know how to make anything Chili except from the can. _________________________________________________________________________________ ("Kerosene?"--one judge to another after tasting Granny's chili, (w,stte), "The Beverly Hillbillies") SNOW!!!! Say it ain't so!!! You don't know how to make chili????!! It's the easiest and best thing EVER!! And best of all, it's wide open to personalize it to your taste in innumerable ways. Except for beans. No beans. |
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SNOW!!!! Say it ain't so!!! You don't know how to make chili????!! It's the easiest and best thing EVER!! And best of all, it's wide open to personalize it to your taste in innumerable ways. Except for beans. No beans. Well, one has to understand that I'm not much for the beef. It's just a matter of taste buds (and teeth and lower digestion these days), but I prefer fish. Hence, for example, my soft tacos are usually not beef but fish. So all my cooking learning, on my own, has been with mostly fish. Yes, I do keep the beef and the chicken in the freezer, make something with it at times, but for the most part.......... ....................so, can one make chili with fish? ______________________________________________________________________________________ ("BEEF? You mean like from a cow?"--Jack Deth, (w,stte), "Trancers") |
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Well, one has to understand that I'm not much for the beef. It's just a matter of taste buds (and teeth and lower digestion these days), but I prefer fish. Hence, for example, my soft tacos are usually not beef but fish. So all my cooking learning, on my own, has been with mostly fish. Yes, I do keep the beef and the chicken in the freezer, make something with it at times, but for the most part.......... ....................so, can one make chili with fish? ______________________________________________________________________________________ ("BEEF? You mean like from a cow?"--Jack Deth, (w,stte), "Trancers") Quoted:
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SNOW!!!! Say it ain't so!!! You don't know how to make chili????!! It's the easiest and best thing EVER!! And best of all, it's wide open to personalize it to your taste in innumerable ways. Except for beans. No beans. Well, one has to understand that I'm not much for the beef. It's just a matter of taste buds (and teeth and lower digestion these days), but I prefer fish. Hence, for example, my soft tacos are usually not beef but fish. So all my cooking learning, on my own, has been with mostly fish. Yes, I do keep the beef and the chicken in the freezer, make something with it at times, but for the most part.......... ....................so, can one make chili with fish? ______________________________________________________________________________________ ("BEEF? You mean like from a cow?"--Jack Deth, (w,stte), "Trancers") Hmmm... maybe some Thai version of a spicy seafood... what am I saying?? No... no |
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Problem is, chili(beans or no) is usually a long slow simmer to develop the heat and flavor. And fish doesn't work too good with that. Please define long slow simmer, time, temperature. (or setting on the stove). _________________________________________________________________________________________________ ("On August 29th, 1997, it's gonna feel pretty f**king real to you too. Anybody not wearing 2 million sunblock is gonna have a real bad day. Get it?"--Sarah, (w,stte), "t 2") |
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Quoted:
Please define long slow simmer, time, temperature. (or setting on the stove). _________________________________________________________________________________________________ ("On August 29th, 1997, it's gonna feel pretty f**king real to you too. Anybody not wearing 2 million sunblock is gonna have a real bad day. Get it?"--Sarah, (w,stte), "t 2") Quoted:
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Problem is, chili(beans or no) is usually a long slow simmer to develop the heat and flavor. And fish doesn't work too good with that. Please define long slow simmer, time, temperature. (or setting on the stove). _________________________________________________________________________________________________ ("On August 29th, 1997, it's gonna feel pretty f**king real to you too. Anybody not wearing 2 million sunblock is gonna have a real bad day. Get it?"--Sarah, (w,stte), "t 2") Chili requires cubes of beef, usually chuck roast for me, seasoned, seared, then simmered with spices and chopped chilies of various types for 2-3 hours or even longer. All day doesn't hurt it a bit. It's an easy dish to get right. And nothing better than cornbread to go with it. |
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Quoted:
Please define long slow simmer, time, temperature. (or setting on the stove). _________________________________________________________________________________________________ ("On August 29th, 1997, it's gonna feel pretty f**king real to you too. Anybody not wearing 2 million sunblock is gonna have a real bad day. Get it?"--Sarah, (w,stte), "t 2") Quoted:
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Problem is, chili(beans or no) is usually a long slow simmer to develop the heat and flavor. And fish doesn't work too good with that. Please define long slow simmer, time, temperature. (or setting on the stove). _________________________________________________________________________________________________ ("On August 29th, 1997, it's gonna feel pretty f**king real to you too. Anybody not wearing 2 million sunblock is gonna have a real bad day. Get it?"--Sarah, (w,stte), "t 2") Chili is usually made with the liquid just barely simmering until the meat is cooked soft. Cooking fish like this will greatly intensify the fishy flavor while cooking it down into a mush. Cook your bean,tomato, chili, veggie mix on low until you get the flavor/ texture you want. Then add your seafood and cook until it's done. |
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Well, anyhow, I'm a slave for stews!
Got home today and decided I wanted to have some guilty pleasure comfort food.....so I made a catfish stew with a peanut butter base (for the spices to attach to (red pepper, garlic, paprika, rosemary, italian seasoning, cumino, chili powder, and onions)), olive oil, anchovy paste, potato, lentils, split peas, black and black eyed beans, brown rice, and feta and bleu cheese. Served over croutons and with parmessian (my powdered was on the dredges anyhow and I was too lazy to get more out of the other apartment), freshly grated. Had with ice tea (inside pre work limits, so wine was out). Oh, I think I could go several days with that, maybe different source fish, before I got tired of it! Hmmmm, between that and the CIA post, is it any wonder why I dreampt I was friends with Piper? ______________________________________________________________________ ("[speaking to Piper in an alternate reality] And you, you're not La Femme Nikita, you're a Charmed One. Yeah, you don't mind kicking ass when you have to, but otherwise you'd rather be hanging out with your sisters, baking cookies, or knitting booties."--Paige, (w,stte), "Charmed") |
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Chili requires cubes of beef, usually chuck roast for me, seasoned, seared, then simmered with spices and chopped chilies of various types for 2-3 hours or even longer. All day doesn't hurt it a bit. It's an easy dish to get right. And nothing better than cornbread to go with it. Quoted:
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Problem is, chili(beans or no) is usually a long slow simmer to develop the heat and flavor. And fish doesn't work too good with that. Please define long slow simmer, time, temperature. (or setting on the stove). _________________________________________________________________________________________________ ("On August 29th, 1997, it's gonna feel pretty f**king real to you too. Anybody not wearing 2 million sunblock is gonna have a real bad day. Get it?"--Sarah, (w,stte), "t 2") Chili requires cubes of beef, usually chuck roast for me, seasoned, seared, then simmered with spices and chopped chilies of various types for 2-3 hours or even longer. All day doesn't hurt it a bit. It's an easy dish to get right. And nothing better than cornbread to go with it. Leatherface nailed it...although I'll use any dead critter I happen to have instead of just beef and I'll throw in a chopped onion and some garlic. Simmer and stir for a minimum of 3 hours, thin with beer if necessary.. Even better on the second day 
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Quoted:
Well, anyhow, I'm a slave for stews! Got home today and decided I wanted to have some guilty pleasure comfort food.....so I made a catfish stew with a peanut butter base (for the spices to attach to (red pepper, garlic, paprika, rosemary, italian seasoning, cumino, chili powder, and onions)), olive oil, anchovy paste, potato, lentils, split peas, black and black eyed beans, brown rice, and feta and bleu cheese. Served over croutons and with parmessian (my powdered was on the dredges anyhow and I was too lazy to get more out of the other apartment), freshly grated. Had with ice tea (inside pre work limits, so wine was out). Oh, I think I could go several days with that, maybe different source fish, before I got tired of it! Hmmmm, between that and the CIA post, is it any wonder why I dreampt I was friends with Piper? ______________________________________________________________________ ("[speaking to Piper in an alternate reality] And you, you're not La Femme Nikita, you're a Charmed One. Yeah, you don't mind kicking ass when you have to, but otherwise you'd rather be hanging out with your sisters, baking cookies, or knitting booties."--Paige, (w,stte), "Charmed") That really sounds tasty! At what point do you add the catfish? I'd assume just a bit before off the heat? But specifically, at what point? I've never tried using catfish other than deep fried or quickly grilled. |
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That really sounds tasty! At what point do you add the catfish? I'd assume just a bit before off the heat? But specifically, at what point? I've never tried using catfish other than deep fried or quickly grilled. Actually, the fish goes in rather first. First the peanut butter and spices. Then the olive oil very soon after because the peanut butter is not providing that much protection for the wok bottom. Then the cat fish and from there, things get piled on. Whether salmon, cat fish, whiting, or such, it tends to go in first. The intended goal is for the fish to disintigrate so it is spread all through the stew, so each bowl has it in it. With the salmon steaks, there's usually enough break up so that happens. Whiting complete dissolves but cat fish tends to stay whole.....and I may have to experiment with that species to figure out how to do it better in the future. The anchovies are more of a spice than a fish in this case. Their breakup, whether paste or whole, is complete. I use catfish often because it is easy and quick to cook and the nuggets are cheap at HEB. It is probably trash fish......but I like it. The peanut butter, after all the cooking, tends to stiffen the stew as well as add to the flavor. ______________________________________________________________________________________________________________ (" Don't worry, I can handle it all by myself. It's me, the culinary pachyderm!"--Piper, (w,stte), Charmed, "Is there a Woogyman in the house?") |
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Ahhh, wok. Okay, thought maybe you were stewing, but stir fry makes more sense. Still sounds like a nice recipe. No, it is a stew. I just use the stove top wok pot a lot, even at times to boil water for pasta. In this case, after all the other things are piled on, (potato, beans, rice, lentils, split peas), then the wok pot is flooded with water. The feta and bleu cheese go in last, right before serving. But olive oil is needed when using the wok. __________________________________________________________________________ ("I'm going to take a wok."--Deitrich leaving the office with the recovered stolen property from the Chinese restaurant, (w,stte), "Barney Miller") |