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>Anyone have an idea what makes up this flavor?
Primarily cumin. Which smells like underarm B.O. to me.  P Thenchili powder, garlic etc. |
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Canned Chili Flavor ???
The flavor found in canned chili and in canned "chili beans" eludes me.
When I make my own chili recipe it's flavored with onion, garlic, chili powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic chili and we like it. However, the canned products have a very different flavor and almost all brands taste quite similar. The list of ingredients on the cans, of course, just say "and spices". Anyone have an idea what makes up this flavor? TIA -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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Wayne Boatwright wrote:
> The flavor found in canned chili and in canned "chili beans" eludes me. > > When I make my own chili recipe it's flavored with onion, garlic, chili > powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic > chili and we like it. > > However, the canned products have a very different flavor and almost all > brands taste quite similar. The list of ingredients on the cans, of course, > just say "and spices". > > Anyone have an idea what makes up this flavor? > > TIA > Pressure-can some beef stew meat. The long processing time gives it a subtle fishy taste that is what you are looking for. Add a jar of the canned meat to your chili, and thicken it with a little wheat flour and cheap paprika. HTH :-) Best regards, Bob |
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On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> The flavor found in canned chili and in canned "chili beans" eludes me. >> >> When I make my own chili recipe it's flavored with onion, garlic, chili >> powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good >> basic chili and we like it. >> >> However, the canned products have a very different flavor and almost >> all brands taste quite similar. The list of ingredients on the cans, >> of course, just say "and spices". >> >> Anyone have an idea what makes up this flavor? >> >> TIA >> > > > Pressure-can some beef stew meat. The long processing time gives it a > subtle fishy taste that is what you are looking for. Add a jar of the > canned meat to your chili, and thicken it with a little wheat flour and > cheap paprika. HTH :-) > > Best regards, > Bob > LOL! I know what you mean, Bob. Some canned products containing meat don't smell much different from dog or cat food. However, this "spice" flavor also dominates the canned "chili beans" like Bush's, and contain no meat or meat products. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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Wayne Boatwright wrote:
> On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking: > >> Wayne Boatwright wrote: >>> The flavor found in canned chili and in canned "chili beans" eludes >>> me. >>> >>> When I make my own chili recipe it's flavored with onion, garlic, >>> chili powder, cumin, coriander, Mexican oregano and a bay leaf. >>> It's a good basic chili and we like it. >>> >>> However, the canned products have a very different flavor and almost >>> all brands taste quite similar. The list of ingredients on the >>> cans, of course, just say "and spices". >>> >>> Anyone have an idea what makes up this flavor? >>> >>> TIA >>> >> >> >> Pressure-can some beef stew meat. The long processing time gives it >> a subtle fishy taste that is what you are looking for. Add a jar of >> the canned meat to your chili, and thicken it with a little wheat >> flour and cheap paprika. HTH :-) >> >> Best regards, >> Bob >> > > LOL! I know what you mean, Bob. Some canned products containing meat > don't smell much different from dog or cat food. > > However, this "spice" flavor also dominates the canned "chili beans" > like Bush's, and contain no meat or meat products. I know what you mean, Wayne, and I wish I knew what it was, too. I'm starting to think it's like a reverse sort of (non-sexual) salt-peter... something that makes us *want* to buy the chili or chili beans. I get cravings for this stuff! I had to add "chili beans" to my sloppy joe meat (before I turned it into chili mac) last week. The pull was irresistable. And man did it taste good! Jill |
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jmcquown wrote:
> Wayne Boatwright wrote: > >>On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking: >> >> >>>Wayne Boatwright wrote: >>> >>>>The flavor found in canned chili and in canned "chili beans" eludes >>>>me. >>>> >>>>When I make my own chili recipe it's flavored with onion, garlic, >>>>chili powder, cumin, coriander, Mexican oregano and a bay leaf. >>>>It's a good basic chili and we like it. >>>> >>>>However, the canned products have a very different flavor and almost >>>>all brands taste quite similar. The list of ingredients on the >>>>cans, of course, just say "and spices". >>>> >>>>Anyone have an idea what makes up this flavor? >>>> >>>>TIA >>>> >>> >>> >>>Pressure-can some beef stew meat. The long processing time gives it >>>a subtle fishy taste that is what you are looking for. Add a jar of >>>the canned meat to your chili, and thicken it with a little wheat >>>flour and cheap paprika. HTH :-) >>> >>>Best regards, >>>Bob >>> >> >>LOL! I know what you mean, Bob. Some canned products containing meat >>don't smell much different from dog or cat food. >> >>However, this "spice" flavor also dominates the canned "chili beans" >>like Bush's, and contain no meat or meat products. > > > I know what you mean, Wayne, and I wish I knew what it was, too. I'm > starting to think it's like a reverse sort of (non-sexual) salt-peter... > something that makes us *want* to buy the chili or chili beans. I get > cravings for this stuff! I had to add "chili beans" to my sloppy joe meat > (before I turned it into chili mac) last week. The pull was irresistable. > And man did it taste good! > > Jill > > I was kind of serious, you just couldn't tell from my writing style. I think it's hydrolyzed protein. You can get the same effect by adding MSG or Thai fish sauce. Add just a little wheat or oat flour for thickening, and some California paprika. Bob |
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On Tue 27 Sep 2005 09:37:38p, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking: >> >>> Wayne Boatwright wrote: >>>> The flavor found in canned chili and in canned "chili beans" eludes >>>> me. >>>> >>>> When I make my own chili recipe it's flavored with onion, garlic, >>>> chili powder, cumin, coriander, Mexican oregano and a bay leaf. >>>> It's a good basic chili and we like it. >>>> >>>> However, the canned products have a very different flavor and almost >>>> all brands taste quite similar. The list of ingredients on the >>>> cans, of course, just say "and spices". >>>> >>>> Anyone have an idea what makes up this flavor? >>>> >>>> TIA >>>> >>> >>> >>> Pressure-can some beef stew meat. The long processing time gives it >>> a subtle fishy taste that is what you are looking for. Add a jar of >>> the canned meat to your chili, and thicken it with a little wheat >>> flour and cheap paprika. HTH :-) >>> >>> Best regards, >>> Bob >>> >> >> LOL! I know what you mean, Bob. Some canned products containing meat >> don't smell much different from dog or cat food. >> >> However, this "spice" flavor also dominates the canned "chili beans" >> like Bush's, and contain no meat or meat products. > > I know what you mean, Wayne, and I wish I knew what it was, too. I'm > starting to think it's like a reverse sort of (non-sexual) salt-peter... > something that makes us *want* to buy the chili or chili beans. I get > cravings for this stuff! I had to add "chili beans" to my sloppy joe > meat (before I turned it into chili mac) last week. The pull was > irresistable. And man did it taste good! > > Jill I would add "chili beans" to my homemade chili, but I prefer kidney beans over pinto beans. I really like the sauce part. When I make chili I have to make two pots. David wants his very plain, but he likes the chili beans in it. I put lots of "stuff" in my chili, but not the chili beans. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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On Tue 27 Sep 2005 10:51:11p, zxcvbob wrote in rec.food.cooking:
> jmcquown wrote: >> Wayne Boatwright wrote: >> >>>On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking: >>> >>> >>>>Wayne Boatwright wrote: >>>> >>>>>The flavor found in canned chili and in canned "chili beans" eludes me. >>>>> >>>>>When I make my own chili recipe it's flavored with onion, garlic, chili >>>>>powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good >>>>>basic chili and we like it. >>>>> >>>>>However, the canned products have a very different flavor and almost >>>>>all brands taste quite similar. The list of ingredients on the >>>>>cans, of course, just say "and spices". >>>>> >>>>>Anyone have an idea what makes up this flavor? >>>>> >>>>>TIA >>>>> >>>> >>>> >>>>Pressure-can some beef stew meat. The long processing time gives it >>>>a subtle fishy taste that is what you are looking for. Add a jar of >>>>the canned meat to your chili, and thicken it with a little wheat >>>>flour and cheap paprika. HTH :-) >>>> >>>>Best regards, >>>>Bob >>>> >>> >>>LOL! I know what you mean, Bob. Some canned products containing meat >>>don't smell much different from dog or cat food. >>> >>>However, this "spice" flavor also dominates the canned "chili beans" like >>>Bush's, and contain no meat or meat products. >> >> >> I know what you mean, Wayne, and I wish I knew what it was, too. I'm >> starting to think it's like a reverse sort of (non-sexual) salt-peter... >> something that makes us *want* to buy the chili or chili beans. I get >> cravings for this stuff! I had to add "chili beans" to my sloppy joe meat >> (before I turned it into chili mac) last week. The pull was irresistable. >> And man did it taste good! >> >> Jill >> >> > > > I was kind of serious, you just couldn't tell from my writing style. I > think it's hydrolyzed protein. You can get the same effect by adding > MSG or Thai fish sauce. Add just a little wheat or oat flour for > thickening, and some California paprika. > > Bob > Okay, then it's worth a try. I'll make a note of it, Bob. Thanks. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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Wayne Boatwright wrote: > The flavor found in canned chili and in canned "chili beans" eludes me. It does me too, and I'm GLAD. That stuff is freaking nasty, Wayne, LOL! Undoubtedly you are missing LARD. -L. |
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Wayne Boatwright wrote:
> On Tue 27 Sep 2005 09:37:38p, jmcquown wrote in rec.food.cooking: > >> Wayne Boatwright wrote: >>> On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking: >>> >>>> Wayne Boatwright wrote: >>>>> The flavor found in canned chili and in canned "chili beans" >>>>> eludes me. >>>>> >>>>> When I make my own chili recipe it's flavored with onion, garlic, >>>>> chili powder, cumin, coriander, Mexican oregano and a bay leaf. >>>>> It's a good basic chili and we like it. >>>>> >>>>> However, the canned products have a very different flavor and >>>>> almost all brands taste quite similar. The list of ingredients >>>>> on the >>>>> cans, of course, just say "and spices". >>>>> >>>>> Anyone have an idea what makes up this flavor? >>>>> >>>>> TIA >>>>> >>>> >>>> >>>> Pressure-can some beef stew meat. The long processing time gives >>>> it >>>> a subtle fishy taste that is what you are looking for. Add a jar >>>> of the canned meat to your chili, and thicken it with a little >>>> wheat flour and cheap paprika. HTH :-) >>>> >>>> Best regards, >>>> Bob >>>> >>> >>> LOL! I know what you mean, Bob. Some canned products containing >>> meat don't smell much different from dog or cat food. >>> >>> However, this "spice" flavor also dominates the canned "chili beans" >>> like Bush's, and contain no meat or meat products. >> >> I know what you mean, Wayne, and I wish I knew what it was, too. I'm >> starting to think it's like a reverse sort of (non-sexual) >> salt-peter... something that makes us *want* to buy the chili or >> chili beans. I get cravings for this stuff! I had to add "chili >> beans" to my sloppy joe meat (before I turned it into chili mac) >> last week. The pull was irresistable. And man did it taste good! >> >> Jill > > I would add "chili beans" to my homemade chili, but I prefer kidney > beans over pinto beans. I really like the sauce part. > But the ones I buy are kidney beans, not pinto beans! And don't let anyone get into a political argument, they are Bush's chili beans! Sorry, they were available waaaay before the first man named Bush was president. Back in high school my friend Libby and I used to make up rhymes about the canned vegetables and beans in my mothers glass front pantry (yes, we were that bored!) in the 1970's and we made up, "Bush's Best Beans Went by Boat Bypassing Boston". I think we didn't like Boston baked beans. Hmmm. Teenage commentary on pantry contents, circa 1974. LOL > When I make chili I have to make two pots. David wants his very > plain, but he likes the chili beans in it. I put lots of "stuff" in > my chili, but not the chili beans. They aren't very spicy. They just add a little "something". Took me years to discover them, too. Jill |
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Wayne Boatwright wrote:
> The flavor found in canned chili and in canned "chili beans" eludes > me. > > When I make my own chili recipe it's flavored with onion, garlic, > chili powder, cumin, coriander, Mexican oregano and a bay leaf. It's > a good basic chili and we like it. > > However, the canned products have a very different flavor and almost > all brands taste quite similar. The list of ingredients on the cans, > of course, just say "and spices". > > Anyone have an idea what makes up this flavor? > > TIA What about that "adobo sauce" they use in cans of chipotle peppers and elsewhere?? Andy |
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On Tue 27 Sep 2005 11:33:09p, -L. wrote in rec.food.cooking:
> > Wayne Boatwright wrote: >> The flavor found in canned chili and in canned "chili beans" eludes me. > > It does me too, and I'm GLAD. That stuff is freaking nasty, Wayne, > LOL! > > Undoubtedly you are missing LARD. > > -L. I don't think it's lard. Seems like it has to be in the spices. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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On Wed 28 Sep 2005 12:55:36a, jmcquown wrote in rec.food.cooking:
>> I would add "chili beans" to my homemade chili, but I prefer kidney >> beans over pinto beans. I really like the sauce part. >> > But the ones I buy are kidney beans, not pinto beans! And don't let > anyone get into a political argument, they are Bush's chili beans! > Sorry, they were available waaaay before the first man named Bush was > president. Back in high school my friend Libby and I used to make up > rhymes about the canned vegetables and beans in my mothers glass front > pantry (yes, we were that bored!) in the 1970's and we made up, "Bush's > Best Beans Went by Boat Bypassing Boston". I think we didn't like > Boston baked beans. Hmmm. Teenage commentary on pantry contents, circa > 1974. LOL Wow, you must have been bored! :-) I dunno, they sure seem like pinto beans to me, an softer than most kidney beans. When we lived in OH I used to buy another brand of chili bean for David's chili that were HOT. They were definitely pintos. Can't get them here. >> When I make chili I have to make two pots. David wants his very >> plain, but he likes the chili beans in it. I put lots of "stuff" in >> my chili, but not the chili beans. > > They aren't very spicy. They just add a little "something". Took me > years to discover them, too. No, not very spicy, but it's that *flavor*. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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On Wed 28 Sep 2005 02:23:06a, Andy wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> The flavor found in canned chili and in canned "chili beans" eludes >> me. >> >> When I make my own chili recipe it's flavored with onion, garlic, >> chili powder, cumin, coriander, Mexican oregano and a bay leaf. It's >> a good basic chili and we like it. >> >> However, the canned products have a very different flavor and almost >> all brands taste quite similar. The list of ingredients on the cans, >> of course, just say "and spices". >> >> Anyone have an idea what makes up this flavor? >> >> TIA > > > What about that "adobo sauce" they use in cans of chipotle peppers and > elsewhere?? > > Andy > Now, there's a thought! Also, I have adobo seasoning from Penzey's but never tried it in chli. I'll have to give that a shot. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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Wayne Boatwright wrote:
>> What about that "adobo sauce" they use in cans of chipotle peppers and >> elsewhere?? >> >> Andy >> > > Now, there's a thought! Also, I have adobo seasoning from Penzey's but > never tried it in chli. I'll have to give that a shot. Wayne, Better single out a small bowl for that experiment! Don't want you to ruin a whole BATCH of chili! Andy |
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"Wayne Boatwright" > wrote in message ... > The flavor found in canned chili and in canned "chili beans" eludes me. > > When I make my own chili recipe it's flavored with onion, garlic, chili > powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic > chili and we like it. > > However, the canned products have a very different flavor and almost all > brands taste quite similar. The list of ingredients on the cans, of course, > just say "and spices". > > Anyone have an idea what makes up this flavor? > > TIA Far as I've ever been able to tell, or seen specified, mainly cumin and oregano as you said, far as herbs and spices go... Shaun aRe |
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"Wayne Boatwright" > wrote in message ... > On Tue 27 Sep 2005 08:33:57p, wrote in > rec.food.cooking: > > >>Anyone have an idea what makes up this flavor? > > > > Primarily cumin. Which smells like underarm B.O. to me. P Then> > chili powder, garlic etc. > > > > LOL! I alrady use cumin. Maybe they use a lot more than I do. > > Thanks! It does taste heavy-ish on the cumin to me, ratio-wise. I always use quite a bit myself cos I love it ',;~}~ Shaun aRe |
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"-L." > wrote in message oups.com... > > Wayne Boatwright wrote: > > The flavor found in canned chili and in canned "chili beans" eludes me. > > It does me too, and I'm GLAD. That stuff is freaking nasty, Wayne, > LOL! > > Undoubtedly you are missing LARD. Not from wut I hered he ain't missin' no lard ',;~}~ Shaun aRe |
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In article >, Wayne Boatwright
> wrote: > The flavor found in canned chili and in canned "chili beans" eludes me. > > When I make my own chili recipe it's flavored with onion, garlic, chili > powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic > chili and we like it. > > However, the canned products have a very different flavor and almost all > brands taste quite similar. The list of ingredients on the cans, of course, > just say "and spices". > > Anyone have an idea what makes up this flavor? > > TIA Poster Bob may be right about finding a flavor ingredient(s) that match the "canned" taste. I dunno. Maybe it's the processing that creates an unpredictable side-taste. What about the taste of canned asparagus? I like that taste, but can't eat them anymore due to the mush factor. |
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Wayne Boatwright wrote: > On Wed 28 Sep 2005 04:58:52a, Andy wrote in rec.food.cooking: > > > Wayne Boatwright wrote: > > > >>> What about that "adobo sauce" they use in cans of chipotle peppers > >>> and elsewhere?? > >>> > >>> Andy > >>> > >> > >> Now, there's a thought! Also, I have adobo seasoning from Penzey's > >> but never tried it in chli. I'll have to give that a shot. > > > > > > Wayne, > > > > Better single out a small bowl for that experiment! Don't want you to > > ruin a whole BATCH of chili! > > > > Andy > > I use the Adobo seasoning mainly on grilled pork or chicken. I just > checked the bottle and gave it a taste, but don't think that's the elusive > flavor to the chili beans. Maybe the adobo sauce is different. > > The Adobo seasoning contains garlic, onion, Tellicherry black pepper, > Mexican oregano, cumin, and cayenne pepper. Funny, it tastes rather > salty, but salt is not one of the listed ingredients. I'm sure Penzey's > would list salt if it were in there. > > Still, I think it would be a nice addition to chili so I will try it in a > small sample. Nothing to sample... without Penseys adobo it ain't chili. Sheldon |
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On Wed 28 Sep 2005 04:58:52a, Andy wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >>> What about that "adobo sauce" they use in cans of chipotle peppers >>> and elsewhere?? >>> >>> Andy >>> >> >> Now, there's a thought! Also, I have adobo seasoning from Penzey's >> but never tried it in chli. I'll have to give that a shot. > > > Wayne, > > Better single out a small bowl for that experiment! Don't want you to > ruin a whole BATCH of chili! > > Andy I use the Adobo seasoning mainly on grilled pork or chicken. I just checked the bottle and gave it a taste, but don't think that's the elusive flavor to the chili beans. Maybe the adobo sauce is different. The Adobo seasoning contains garlic, onion, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper. Funny, it tastes rather salty, but salt is not one of the listed ingredients. I'm sure Penzey's would list salt if it were in there. Still, I think it would be a nice addition to chili so I will try it in a small sample. Thanks, Andy! -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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On Wed 28 Sep 2005 05:01:24a, Shaun aRe wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> On Tue 27 Sep 2005 08:33:57p, wrote in >> rec.food.cooking: >> >> >>Anyone have an idea what makes up this flavor? >> > >> > Primarily cumin. Which smells like underarm B.O. to me. P Then>> > chili powder, garlic etc. >> > >> >> LOL! I alrady use cumin. Maybe they use a lot more than I do. >> >> Thanks! > > It does taste heavy-ish on the cumin to me, ratio-wise. I always use > quite a bit myself cos I love it ',;~}~ I love cumin, too. I use about a teaspoon of freshly ground cumin seed in my chili "recipe" which makes about 3 quarts of chili. I'll have to trying adding more. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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"Wayne Boatwright" > wrote > The Adobo seasoning contains garlic, onion, Tellicherry black pepper, > Mexican oregano, cumin, and cayenne pepper. Funny, it tastes rather > salty, but salt is not one of the listed ingredients. I'm sure Penzey's > would list salt if it were in there. Yes, I have my catalog right here, it specifically states that the Adobo seasoning is salt-free. nancy |
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"Wayne Boatwright" > wrote > I love cumin, too. I use about a teaspoon of freshly ground cumin seed in > my chili "recipe" which makes about 3 quarts of chili. I'll have to > trying > adding more. Heh, the first time I made the chicken tortilla soup and added the cumin I thought, OH that's the mexican food smell! I had never used it before, not even in chili. Great stuff. Getting cold enough here for chili, that's for sure. Funny how upper 50s in the spring is beautiful and warm, and in the fall it's freezing. nancy |
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On Wed 28 Sep 2005 05:26:47a, Nancy Young wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote > >> The Adobo seasoning contains garlic, onion, Tellicherry black pepper, >> Mexican oregano, cumin, and cayenne pepper. Funny, it tastes rather >> salty, but salt is not one of the listed ingredients. I'm sure Penzey's >> would list salt if it were in there. > > Yes, I have my catalog right here, it specifically states that the Adobo > seasoning is salt-free. > > nancy Thanks for confirming, Nancy. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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On 28 Sep 2005 14:23:17 +0200, Wayne Boatwright
> wrote: >On Wed 28 Sep 2005 05:01:24a, Shaun aRe wrote in rec.food.cooking: > >> >> "Wayne Boatwright" > wrote in message >> ... >>> On Tue 27 Sep 2005 08:33:57p, wrote in >>> rec.food.cooking: >>> >>> >>Anyone have an idea what makes up this flavor? >>> > >>> > Primarily cumin. Which smells like underarm B.O. to me. P Then>>> > chili powder, garlic etc. >>> > >>> >>> LOL! I alrady use cumin. Maybe they use a lot more than I do. >>> >>> Thanks! >> >> It does taste heavy-ish on the cumin to me, ratio-wise. I always use >> quite a bit myself cos I love it ',;~}~ > >I love cumin, too. I use about a teaspoon of freshly ground cumin seed in >my chili "recipe" which makes about 3 quarts of chili. I'll have to trying >adding more. Do you roast the cumin seeds before grinding? If nothing else, it makes the kitchen smell great. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974 |
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On Wed 28 Sep 2005 05:36:52a, Nancy Young wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote > >> I love cumin, too. I use about a teaspoon of freshly ground cumin seed >> in my chili "recipe" which makes about 3 quarts of chili. I'll have to >> trying adding more. > > Heh, the first time I made the chicken tortilla soup and added the cumin > I thought, OH that's the mexican food smell! I had never used it > before, not even in chili. Great stuff. Getting cold enough here for > chili, that's for sure. Funny how upper 50s in the spring is beautiful > and warm, and in the fall it's freezing. > > nancy I can't wait around for cold weather here in the AZ desert. I'd never have chili! :-) -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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On Wed 28 Sep 2005 05:59:05a, The Cook wrote in rec.food.cooking:
> On 28 Sep 2005 14:23:17 +0200, Wayne Boatwright > > wrote: > >>On Wed 28 Sep 2005 05:01:24a, Shaun aRe wrote in rec.food.cooking: >> >>> >>> "Wayne Boatwright" > wrote in message >>> ... >>>> On Tue 27 Sep 2005 08:33:57p, wrote in >>>> rec.food.cooking: >>>> >>>> >>Anyone have an idea what makes up this flavor? >>>> > >>>> > Primarily cumin. Which smells like underarm B.O. to me. P Then>>>> > chili powder, garlic etc. >>>> > >>>> >>>> LOL! I alrady use cumin. Maybe they use a lot more than I do. >>>> >>>> Thanks! >>> >>> It does taste heavy-ish on the cumin to me, ratio-wise. I always use >>> quite a bit myself cos I love it ',;~}~ >> >>I love cumin, too. I use about a teaspoon of freshly ground cumin seed >>in my chili "recipe" which makes about 3 quarts of chili. I'll have to >>trying adding more. > > Do you roast the cumin seeds before grinding? If nothing else, it > makes the kitchen smell great. Great minds... Yes, I have a small (6") cast iron skillet that I roast some of my whole spices in before grinding. Makes a huge difference in the taste. Speaking of roasting/cooking an ingredient before using it, I slowly sauté my pumpkin puree with a bit of butter before using it in pumpkin pie. That, too, makes a huge difference in flavor. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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Wayne Boatwright wrote:
> The flavor found in canned chili and in canned "chili beans" eludes > me. > > When I make my own chili recipe it's flavored with onion, garlic, > chili powder, cumin, coriander, Mexican oregano and a bay leaf. It's > a good basic chili and we like it. It could be the amount of the spices you are using. For every 3 pounds of meat, I use 1 tablespoon ground cumin and 6 tablespoons chili powder, then I season according to taste. If I were to guess, I would say you are not using enough cumin. Becca |
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On Wed 28 Sep 2005 06:27:43a, Becca wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> The flavor found in canned chili and in canned "chili beans" eludes >> me. >> >> When I make my own chili recipe it's flavored with onion, garlic, >> chili powder, cumin, coriander, Mexican oregano and a bay leaf. It's >> a good basic chili and we like it. > > > It could be the amount of the spices you are using. For every 3 pounds > of meat, I use 1 tablespoon ground cumin and 6 tablespoons chili powder, > then I season according to taste. > > If I were to guess, I would say you are not using enough cumin. > > Becca Thanks, Becca. I'll up the cumin the next time. -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
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Wayne Boatwright wrote:
> On Wed 28 Sep 2005 12:55:36a, jmcquown wrote in rec.food.cooking: > >>> I would add "chili beans" to my homemade chili, but I prefer kidney >>> beans over pinto beans. I really like the sauce part. >>> >> But the ones I buy are kidney beans, not pinto beans! And don't let >> anyone get into a political argument, they are Bush's chili beans! >> Sorry, they were available waaaay before the first man named Bush was >> president. Back in high school my friend Libby and I used to make up >> rhymes about the canned vegetables and beans in my mothers glass >> front pantry (yes, we were that bored!) in the 1970's and we made >> up, "Bush's Best Beans Went by Boat Bypassing Boston". I think we >> didn't like Boston baked beans. Hmmm. Teenage commentary on pantry >> contents, circa 1974. LOL > > Wow, you must have been bored! :-) Actually we were stoned  And there were no munchies in the cabinet, justtons of canned stuff. I dunno, they sure seem like > pinto beans to me, an softer than most kidney beans. When we lived > in OH I used to buy another brand of chili bean for David's chili > that were HOT. They were definitely pintos. Can't get them here. > >>> When I make chili I have to make two pots. David wants his very >>> plain, but he likes the chili beans in it. I put lots of "stuff" in >>> my chili, but not the chili beans. >> >> They aren't very spicy. They just add a little "something". Took me >> years to discover them, too. > > No, not very spicy, but it's that *flavor*. Yes, that *stuff* (hydrolized protein or whatever) Jill |
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zxcvbob wrote:
> jmcquown wrote: > >> Wayne Boatwright wrote: >> >>> On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking: >>> >>> >>>> Wayne Boatwright wrote: >>>> >>>>> The flavor found in canned chili and in canned "chili beans" eludes >>>>> me. >>>>> >>>>> When I make my own chili recipe it's flavored with onion, garlic, >>>>> chili powder, cumin, coriander, Mexican oregano and a bay leaf. >>>>> It's a good basic chili and we like it. >>>>> >>>>> However, the canned products have a very different flavor and almost >>>>> all brands taste quite similar. The list of ingredients on the >>>>> cans, of course, just say "and spices". >>>>> >>>>> Anyone have an idea what makes up this flavor? >>>>> >>>>> TIA >>>>> >>>> >>>> >>>> Pressure-can some beef stew meat. The long processing time gives it >>>> a subtle fishy taste that is what you are looking for. Add a jar of >>>> the canned meat to your chili, and thicken it with a little wheat >>>> flour and cheap paprika. HTH :-) >>>> >>>> Best regards, >>>> Bob >>>> >>> >>> LOL! I know what you mean, Bob. Some canned products containing meat >>> don't smell much different from dog or cat food. >>> >>> However, this "spice" flavor also dominates the canned "chili beans" >>> like Bush's, and contain no meat or meat products. >> >> >> >> I know what you mean, Wayne, and I wish I knew what it was, too. I'm >> starting to think it's like a reverse sort of (non-sexual) salt-peter... >> something that makes us *want* to buy the chili or chili beans. I get >> cravings for this stuff! I had to add "chili beans" to my sloppy joe >> meat >> (before I turned it into chili mac) last week. The pull was >> irresistable. >> And man did it taste good! >> >> Jill >> >> > > > I was kind of serious, you just couldn't tell from my writing style. I > think it's hydrolyzed protein. You can get the same effect by adding > MSG or Thai fish sauce. Add just a little wheat or oat flour for > thickening, and some California paprika. > > Bob Earlier in this thread, nancy said >>Heh, the first time I made the chicken tortilla soup and added the >>cumin >>I thought, OH that's the mexican food smell! I had never used it >>before, >>not even in chili. Great stuff. When I first started using thai fish sauce and oyster sauce in preparing my own sauces, I noticed that it gave the food a subtle "take-out" aroma. I wish I knew more about food chemistry. -- saerah "It's not a gimmick, it's an incentive."- asterbark, afca aware of the manifold possibilities of the future "I think there's a clause in the Shaman's and Jujumen's Local #57 Union contract that they have to have reciprocity for each other's shop rules." -König Prüß |
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Wayne Boatwright wrote:
> On Wed 28 Sep 2005 06:27:43a, Becca wrote in rec.food.cooking: > > >>Wayne Boatwright wrote: >> >> >>>The flavor found in canned chili and in canned "chili beans" eludes >>>me. >>> >>>When I make my own chili recipe it's flavored with onion, garlic, >>>chili powder, cumin, coriander, Mexican oregano and a bay leaf. It's >>>a good basic chili and we like it. >> >> >>It could be the amount of the spices you are using. For every 3 pounds >>of meat, I use 1 tablespoon ground cumin and 6 tablespoons chili powder, >>then I season according to taste. >> >>If I were to guess, I would say you are not using enough cumin. >> >>Becca > > > Thanks, Becca. I'll up the cumin the next time. > I agree with the cumin. Canned chili has way too much of it. I thought you had already tried that and it still wasn't right. (but try adding a little msg, even though the chili can doesn't say msg in the ingredients list) |
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In article >,
Wayne Boatwright > wrote: > The flavor found in canned chili and in canned "chili beans" eludes me. > > When I make my own chili recipe it's flavored with onion, garlic, chili > powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good basic > chili and we like it. > > However, the canned products have a very different flavor and almost all > brands taste quite similar. The list of ingredients on the cans, of course, > just say "and spices". > > Anyone have an idea what makes up this flavor? > > TIA Salt? -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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On Wed 28 Sep 2005 07:38:45a, zxcvbob wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> On Wed 28 Sep 2005 06:27:43a, Becca wrote in rec.food.cooking: >> >> >>>Wayne Boatwright wrote: >>> >>> >>>>The flavor found in canned chili and in canned "chili beans" eludes me. >>>> >>>>When I make my own chili recipe it's flavored with onion, garlic, chili >>>>powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good >>>>basic chili and we like it. >>> >>> >>>It could be the amount of the spices you are using. For every 3 pounds >>>of meat, I use 1 tablespoon ground cumin and 6 tablespoons chili powder, >>>then I season according to taste. >>> >>>If I were to guess, I would say you are not using enough cumin. >>> >>>Becca >> >> >> Thanks, Becca. I'll up the cumin the next time. >> > > > I agree with the cumin. Canned chili has way too much of it. I thought > you had already tried that and it still wasn't right. (but try adding a > little msg, even though the chili can doesn't say msg in the ingredients > list) Yes, I do already use cumin in my chili, but not a large quantity. I will try adding more the next time. Also the msg. I'll have to buy some of that, as I never keep in on hand. Thanks, Bob., -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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On Wed 28 Sep 2005 08:20:28a, OmManiPadmeOmelet wrote in rec.food.cooking:
> In article >, > Wayne Boatwright > wrote: > >> The flavor found in canned chili and in canned "chili beans" eludes me. >> >> When I make my own chili recipe it's flavored with onion, garlic, chili >> powder, cumin, coriander, Mexican oregano and a bay leaf. It's a good >> basic chili and we like it. >> >> However, the canned products have a very different flavor and almost >> all brands taste quite similar. The list of ingredients on the cans, >> of course, just say "and spices". >> >> Anyone have an idea what makes up this flavor? >> >> TIA > > Salt? No, definitely not salt. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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You sure it's not just the metalic taste of the can you're after?
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Wayne Boatwright wrote:
> The flavor found in canned chili and in canned "chili beans" eludes me. > > Anyone have an idea what makes up this flavor? > > TIA > I don't know about the flavor, but the odor smells suspiciously of dogfood. gloria p |
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On Wed 28 Sep 2005 08:55:30a, ~john wrote in rec.food.cooking:
> You sure it's not just the metalic taste of the can you're after? I hope not. :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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