Zorac (zorac) wrote,
Zorac
zorac
  • Mood: duh...

Culinary Catastrophes

Yes, I know the subject is over-dramatic, but never mind. I got started on the cooking without any problems, but it all went wrong when I came to do the rice - it comes in one of those laughably "re-sealable" packets (which maybe re-stick once, but never more, and chances are you rip the packet six ways to Sunday when you first open it) - I pull it down from the cupboard and sure enough it got split when I first opened it and rice goes everywhere. By the time I've actually got the rice on, then cleaned up the mess (under-powered vacuum cleaner etc) the food is done - except that the distraction led me to miss out a vital ingredient that I should have added when I put the rice on. Argh!

zorac's Quick'N'Easy Chili con Carne

Roughly chop one medium-sized onion and fry gently. Add 250g lean minced beef and continue to fry until brown. Pour in a good splash of red wine (plus a glass for yourself, a la Floyd), and add seasoning - salt, an Oxo cube and 1/2 jar of mild chili powder (plus optional extras such as freshly ground black pepper, Garam Masala, Mixed spice etc if required). Stir in well, then add a small tin of chopped tomatoes and leave to simmer for 20 minutes or so. After putting on the water for the rice, strain and rinse a tin of red kidney beans and add to the chilli. When the rice is done, serve up with a generous topping of mature cheddar cheese and a tinny on the side. Lovely.
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  • 7 comments
...go 4 levels up... Expand

Re: A reasonably-priced translator interjects...

addedentry

October 30 2002, 01:27:04 UTC 18 years ago

Chilli con Quorn, perhaps.

Tasty recipe (electrons are fat-free). Why didn't you drink the wine with the meal?

Re: A reasonably-priced translator interjects...

zorac

October 30 2002, 03:56:14 UTC 18 years ago

Aside: One thing that really annoys me is dishes claiming to be "Vegetarian Chili con Carne". Duh!

Wine is (IMO) not a terribly good accompaniment for spicy foods because:
  1. The spices somewhat deaden the palate so you can't actually taste the wine terribly well
  2. With hot (as in spicy) food, one generally wants a long, cool drink