I really miss Japanese in India - not just brown rice sushi, but the Izakaya stuff: great eggplant, pork in asparagus skin.....imagine Peruvian ceviche in India.... sigh...on the other hand here in canada, people are advocating the 100 mile diet - I can't stand it and refuse to go back to pre-industrial Europe without spice! thank god Sarvanna bhavan arrived in Vancouver to save us south indians! now if only they could serve pesarattu and gongura mutton! well, not together!
On Tue, Jun 2, 2009 at 8:24 PM, J. Andrew Rogers <[email protected] > wrote: > > On Jun 2, 2009, at 7:03 PM, Suresh Ramasubramanian wrote: > >> He's got an interesting >> chili recipe I must say - http://www.bennett.com/chili.html >> > > > That is a good chili recipe, very authentic. That is essentially the south > Texas recipe, which is the locale where it was presumably invented. Chili is > just very lean red meat (finely diced), flavorful peppers, onions, garlic, > cumin, and a liquid such as meat broth or beer (I use Guinness for chili) > that is simmered for a long time. What most people think of as chili and > what you commonly find in cans is some type of bean stew with a laundry list > of ingredients that is pretty far from the original thing. > > Like Bennett mentions, one of the aspects of chili that makes it > interesting is the use of bitter aromatics to finish the character. Beer > (for the hops), chocolate, and coffee are probably the most common. > > Cheers, > > J. Andrew Rogers > > >
