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Message
re: F&DB Noodle Challenge Winners!
Posted on 3/26/21 at 1:53 pm to Darla Hood
Posted on 3/26/21 at 1:53 pm to Darla Hood
Is Chili considered a soup?
1
Posted on 3/26/21 at 2:40 pm to TigerFanatic99
I consider chili a stew.
Posted on 3/26/21 at 2:47 pm to Rouge
A stew is a form of soup too though.
This post was edited on 3/26/21 at 2:48 pm
Posted on 3/26/21 at 2:56 pm to TigerFanatic99
I think of a stew differently...like chicken stew or beef stew over rice. Thick and cooked down for a while. I got it good and jacked up with soup 
Posted on 3/26/21 at 7:41 pm to NOLAGT
Right, we need clear standards and definitions, or at the very least clear exclusions!
Posted on 3/26/21 at 8:32 pm to TigerFanatic99
The main difference between soup and stews is the amount of liquid they contain. While soups contain enough cooking liquid to fill a bowl and allow its ingredients to float, stews contain just a bit of cooking liquid to simmer the other ingredients.
I can't speak for your chili, but mine is most definitely not a soup.
I can't speak for your chili, but mine is most definitely not a soup.
Posted on 3/26/21 at 9:06 pm to Rouge
Chili should have a small, light roux made at the start to thicken the final product. Stews should have the same. Down vote me, I'm a got damn 5th generation Texan.
This post was edited on 3/26/21 at 9:08 pm
Posted on 3/26/21 at 9:36 pm to Zappas Stache
quote:
Texan
Posted on 3/26/21 at 10:33 pm to NOLAGT
Congrats on the win my man. Didn't cook or vote but your dish looked (and I'm sure tasted) incredible.
I agree with this 100%.
quote:
The main difference between soup and stews is the amount of liquid they contain. While soups contain enough cooking liquid to fill a bowl and allow its ingredients to float, stews contain just a bit of cooking liquid to simmer the other ingredients.
I agree with this 100%.
Posted on 3/26/21 at 11:11 pm to Darla Hood
Dang. I should have entered my Havarti Mac & Cheese made with a white roux!
Posted on 3/27/21 at 12:15 am to Potchafa
Looks delicious. Recipe?
Posted on 3/27/21 at 12:25 am to Gris Gris
4 cups fusilli con buco pasta
4 tablespoons butter - I used yogurt butter
4 tablespoons all-purpose flour
2 teaspoon salt
3 cups milk
3 cups shredded Havarti cheese (8 oz)
1/4 cup of finely chopped onion
May need a small amount of sugar to balance all that cheese out. I plan to refine this. I will never make mac & cheese again with out the roux!
1 - Cook and drain pasta.
2 - In black skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
3 - Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese stir with whisk until smooth. Stir in drained macaroni.
Easy peezy!!!!!
4 tablespoons butter - I used yogurt butter
4 tablespoons all-purpose flour
2 teaspoon salt
3 cups milk
3 cups shredded Havarti cheese (8 oz)
1/4 cup of finely chopped onion
May need a small amount of sugar to balance all that cheese out. I plan to refine this. I will never make mac & cheese again with out the roux!
1 - Cook and drain pasta.
2 - In black skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
3 - Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese stir with whisk until smooth. Stir in drained macaroni.
Easy peezy!!!!!
This post was edited on 3/27/21 at 12:33 am
Posted on 3/27/21 at 7:39 am to TigerFanatic99
quote:
Right, we need clear standards and definitions, or at the very least clear exclusions!
I disagree, submit what you want and let the voters decide if it qualifies
Posted on 3/27/21 at 9:39 am to Tigerpaw123
quote:
I disagree, submit what you want and let the voters decide if it qualifies
Yep. Don't overthink this. Any conversation on this is not to be taken seriously, as this is all in fun. If you don't like someone's dish, don't vote for it.
Posted on 3/27/21 at 10:33 am to Jax-Tiger
quote:
not to be taken seriously,
Unless you are talking about t00fs mayo samich...that’s serious business.
Posted on 3/27/21 at 10:58 am to Potchafa
Havarti is such an underrated cheese. It makes a killer grilled cheese due to its meltability.
Posted on 3/27/21 at 11:05 am to Zappas Stache
quote:
Chili should have a small, light roux made at the start to thicken the final product.
The Texans I know put a little masa harina in their chili near the end of cooking to thicken it up a bit before serving.
Posted on 3/27/21 at 12:17 pm to Potchafa
Thanks! I love Havarti.
Posted on 3/27/21 at 12:20 pm to Tigerpaw123
quote:
Right, we need clear standards and definitions, or at the very least clear exclusions!
I disagree, submit what you want and let the voters decide if it qualifies
Yep.
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