tag:blogger.com,1999:blog-5637351438722110721.post6826697757453967163..comments2023-04-02T02:47:42.975-07:00Comments on Garlic Is Love: Chili timeCarrie Phttp://www.blogger.com/profile/17151491195062909717noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5637351438722110721.post-13200908686360163142007-12-04T12:20:00.000-08:002007-12-04T12:20:00.000-08:00Yes, in a way. Polenta and cornmeal are pretty muc...Yes, in a way. Polenta and cornmeal are pretty much the same thing: ground, dried corn.<BR/><BR/>Where polenta is made by stirring the cornmeal into boiling water, Cornbread is bread baked from the cornmeal. <BR/><BR/>There are lots of different styles of cornbread. Most are quick-breads, using baking soda or powder for leavening rather than yeast. <BR/><BR/>Usually, some proportion of wheat flour is added, along with salt, and fat. Maybe an egg or two. Cornbread can be very dry, coarse, and savory. If sugar and a large proportion of wheat flour are added, can be light and sweet, almost like a yellow cake. <BR/><BR/>I didn't realize how different cooking can be across cultures, even the ones that (ostensibly) speak the same language. Might make for a neat blog post later on.Carrie Phttps://www.blogger.com/profile/17151491195062909717noreply@blogger.comtag:blogger.com,1999:blog-5637351438722110721.post-23867485994381975952007-12-04T11:06:00.000-08:002007-12-04T11:06:00.000-08:00When I have it with rice, I do the Spanish kind wh...When I have it with rice, I do the Spanish kind where you fry the raw ice in a little olive oil until it colors and then cook it by incrementally adding water to the rice(can use chicken stock and garlic if keen)like paella - comes up a little crispier and with more character from the toasting. <BR/><BR/>Hmm, you'll have to tell me all about cornbread some time, we don't really have it in Australia. Does it have something to do with polenta?Stupid Realityhttps://www.blogger.com/profile/11599117923061673402noreply@blogger.comtag:blogger.com,1999:blog-5637351438722110721.post-43531483273604752282007-12-04T05:11:00.000-08:002007-12-04T05:11:00.000-08:00Forgot to say: Sounds like some very interesting a...Forgot to say: Sounds like some very interesting additions to your chili. I may try the lime zest idea...Carrie Phttps://www.blogger.com/profile/17151491195062909717noreply@blogger.comtag:blogger.com,1999:blog-5637351438722110721.post-38423868024245417652007-12-04T05:10:00.000-08:002007-12-04T05:10:00.000-08:00Hm,I prefer either home-baked white bread or corn ...Hm,<BR/><BR/>I prefer either home-baked white bread or corn bread with chili. I've had a hard time finding a good corn bread recipe, though. <BR/><BR/>Corn chips work in a pinch. I've never had rice with chili, but I'm sure it would be tasty.<BR/><BR/>I do like putting lots of cheese and sour cream into my chili. Helps to take the edge of one that's very spicy.Carrie Phttps://www.blogger.com/profile/17151491195062909717noreply@blogger.comtag:blogger.com,1999:blog-5637351438722110721.post-30113703082179511982007-12-04T00:28:00.000-08:002007-12-04T00:28:00.000-08:00Nice - good chilli is just fantastic.I've actually...Nice - good chilli is just fantastic.<BR/>I've actually started using coarsely diced up chuck steak in chilli rather than the ground beef, and also add a slug of vinegar(white if nothing else but apple vinegars and stuff are interesting too) and some zested lime rind (towards the end - after the meat has softened). I leave it to stew for quite a while and the steak eventually just falls apart. The vinegar helps in the softening process and along with the lime provides a bit of an edge to the chilli seasoning. <BR/><BR/>Do you eat your chilli with anything? Bread? Rice? Corn chips? I'm never quite sure what to have...Stupid Realityhttps://www.blogger.com/profile/11599117923061673402noreply@blogger.com