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View Diary: Street Prophets - Coffee Hour: Your "Cooking With Marko" Friday Open Thread (41 comments)

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  •  I used to add cocoa to my chili (1+ / 0-)
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    Marko the Werelynx

    But I changed the way I make it these days and the cocoa is no longer a welcome addition.

    There are more things in heaven and earth, Horatio, Than are dreamt of in your philosophy.--Shakespeare's Hamlet, Act I, scene 5

    by Ooooh on Fri Feb 08, 2013 at 10:26:27 PM PST

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    •  I'm curious (1+ / 0-)
      Recommended by:
      Ooooh

      about what changes you've made and what flavors you're finding that cocoa seems to be clashing with.

      I've just begun to get more adventurous with my use of cocoa.

      “The right of the people peaceably to assemble, to consult for the common good, and to petition the government, or any department thereof, shall never be abridged.”

      by Marko the Werelynx on Sat Feb 09, 2013 at 01:07:09 AM PST

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      •  A lot of things changed (1+ / 0-)
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        Marko the Werelynx

        But mostly I started experimenting with trying to make Cincinnati style chili back before we had internet searches for recipes. Imagine my surprise, years later, to learn that recipe actually calls for a little bit of cocoa! Some recipes also call for instant coffee.

        These days I make my own weird chili using cinnamon, cloves, cumin, chili powder, garlic and  I start with bulk ground pork sausage instead of ground beef, so there is sage in the sausage, and then because I love veggies and I am always looking for ways to include them I add a lot of things that others NEVER add to their chili, like zucchini and yellow summer squash, and also corn which isn't really such a stretch. I also use black beans instead of kidney or chili beans, I like the contrast of all the colors the corn, black beans and squashes add to the dish. It's the vegetables, even though they are not strongly flavored, it's like they are saying they don't want the cocoa...and you know me, I always listen to what the fruits and vegetables say.

        A chili traditionalist would never call what I make chili...it's MY chili. ;-))

        There are more things in heaven and earth, Horatio, Than are dreamt of in your philosophy.--Shakespeare's Hamlet, Act I, scene 5

        by Ooooh on Sat Feb 09, 2013 at 07:50:10 AM PST

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        •  I'll admit (1+ / 0-)
          Recommended by:
          Ooooh

          that I've never added zucchini or summer squash to chilli soup. Although, really, squash of any kind would be kind of a natural choice to add to a soup inspired by Mexican cuisine eh? Next time I make chilli I'm putting pumpkin in it.

          “The right of the people peaceably to assemble, to consult for the common good, and to petition the government, or any department thereof, shall never be abridged.”

          by Marko the Werelynx on Sun Feb 10, 2013 at 03:03:40 AM PST

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          •  That sounds divine! (0+ / 0-)

            Truthfully it wasn't Mexican cuisine that inspired the use of the squashes, it was the fact that I have a lot of it frozen from last summer, and the desire to increase the amount of vegetables in a bowl of chili so it would be a more balanced meal.

            I've had vegetarian chili that used summer squash along with cauliflower, corn, barley and kidney beans. It was pretty good, but I thought it would have been improved by leaving the cauliflower out.

            There are more things in heaven and earth, Horatio, Than are dreamt of in your philosophy.--Shakespeare's Hamlet, Act I, scene 5

            by Ooooh on Sun Feb 10, 2013 at 01:10:40 PM PST

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