tag:blogger.com,1999:blog-17613825.post892635002003575007..comments2008-09-01T23:08:19.775+01:00Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-17613825.post-5050490847273236122008-09-01T23:08:00.000+01:002008-09-01T23:08:00.000+01:00I was just about to add "Wot, no Chocolate?" until I read Bob's comment... ;) <BR/><BR/>Very impressed with the look of those chillis, though!Lornahttp://www.blogger.com/profile/18353688151834899711noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-72208714835707991792008-08-31T21:28:00.000+01:002008-08-31T21:28:00.000+01:00Hi Bob! You're right - I got some Mexican chocolate chunks for savoury recipes and used them in a mole in CA in around 2006. (Failed miserably to blog it, too - these days I'm a bit more disciplined about blogging on holiday.) Blimmin' marvellous they were too. Is there a particular kind of chocolate you'd recommend? Hotel Chocolat in the UK do a 99% cocoa solids bar which is unbelievably good for baking, although I've not tried it in this sort of thing. I feel some experimentation coming on.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-2811079920702638872008-08-31T21:22:00.000+01:002008-08-31T21:22:00.000+01:00add some sweet good quality chocolate and a glass of expresso to that and you have something very close to a texas award winning chiliebobnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-12108972096943515782008-08-29T17:20:00.000+01:002008-08-29T17:20:00.000+01:00Hi Deepa! Sweating, rather than sautéing veggies without allowing them to colour is a flavour and texture thing - it softens them up without starting the <A HREF="http://en.wikipedia.org/wiki/Maillard_reaction" REL="nofollow">Maillard reaction</A> (which is when things begin to brown and taste different), and provides a different flavour from browned, sautéed veg. You can experiment with a couple of pans and an onion - sweat one half off without colouring, and sauté the other at a higher temperature for a bit longer so it browns. Have a taste - the two will be surprisingly different.<BR/><BR/>(I nearly left the 'i' out of Maillard. This dyslexia thing is catching.)Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-13063280910925720582008-08-29T16:19:00.000+01:002008-08-29T16:19:00.000+01:00apologies for not being able to spell chilli properly, I obviously have garfers 'crate' disease. ;)Deepahttp://www.blogger.com/profile/06208203551055372708noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-41884670140608361432008-08-29T16:18:00.000+01:002008-08-29T16:18:00.000+01:00Yum chili! <BR/>I found a fantastic pea guacamole recipe the other that would be perfect with this.<BR/><BR/>I always see recipes that say ‘don’t let the vegetables take on any colour’ – do you know what the reason for this is?jDeepahttp://www.blogger.com/profile/06208203551055372708noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-18876041106583663702008-08-29T15:02:00.000+01:002008-08-29T15:02:00.000+01:00I'm busy enjoying the mental image of a crate of chocolate (grated or otherwise), thanks very much!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-65716725770067182262008-08-29T14:59:00.001+01:002008-08-29T14:59:00.001+01:00..er, grated.garferhttp://www.blogger.com/profile/11886540088842849166noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-44936968094908158452008-08-29T14:59:00.000+01:002008-08-29T14:59:00.000+01:00Hurrah for chilli con carne! It's the kind of dish that isn't mentioned in polite company these days.<BR/><BR/>Your version looks a vast improvement on the student mince, tin of tomatoes, chilli 'n' cumin powder, and a tin of kidney beans version.<BR/><BR/>I add a little crated dark chocolate to mine. Not very much as it tends to overpower.garferhttp://www.blogger.com/profile/11886540088842849166noreply@blogger.com