j

joshcantor1's Profile

Title Last Reply

Meatballs and Spaghetti

dont get me wrong - i truly do think that picas has some of the best pizza around.

Feb 18, 2008
joshcantor1 in Pennsylvania

Meatballs and Spaghetti

i have lived around philly my entire life. picas has some of the best pizza you can find - beyond a doubt. not the best for pasta and meatballs but a solid meatball sub. regardless, the pizza is some of the best you will find. it even rivals OG.

just kidding. but whoever is phillyjazz - dont take it personally - if that tastes good to you there is no reason to waste your time cooking. sara lee and betty crocker also make good meatballs. man, how could a faceless chain put enough love into a meatball to make it good? thats like suggesting that wendys makes a good burger.

its not about being a snob - just a food person.

Feb 18, 2008
joshcantor1 in Pennsylvania

Best Chili recipe

i like the idea of the corn and chickpeas. last green chili i made (againt my better judgement, but to the advice of a professional chef freind) i used white beans and potatos. to my suprise, the potatos were awesome. as far as meat goes, i prefer using a pork shoulder, cubed - and i will usually throw in a good stewing piece of bone-in beef (a couple chunks of ox-tail or short rib). As for peppers, i love fresh standard jalepenos (maybe a couple seranos as well), some fresh green chilis (such as poblanos and/or anaheims), and some dried chilis, such as anchos and chipotles.

in my opinion, however, as long as there is some good stew-meat and some chilis- do whatever tastes god.

Feb 15, 2008
joshcantor1 in Home Cooking

Chili con Carne

totally my point. to me, ones approach to cooking chili is a manifestation of ones approach to cooking, in general. There exists a general framework that defines chili. once within that famework, you can do a million and one things.

anyway, any good thoughts on a green chili? last one i made was real tasty but a bit too gourmet for my idea of chili. one thing i did like about it was that prior to addig the peppers (jalepenos and poblanos) - i roasted them under a flame in the over -- gave a nice smokey flavor to the chli. as far as cookingyour aromatics in rendered fat -- hell yeah! the flavor you get from rendered animal fat when stewing and brasing is insurpassable. pork fat in a chowder. duck fat in a beef stew. i actually prefer using rendered duck/fowl fat for my roux.

but back to the point. chili. any thoughts a bout a good green chile?

Feb 15, 2008
joshcantor1 in Recipes

Chili con Carne

beans . potato. not the point. make a chile with chili peppers.

Feb 14, 2008
joshcantor1 in Recipes

Chili con Carne

thats what im talkin about. were not talking recipes - we are talkin flavors. no rules. if you want to make a chile - then cook a god-damn chili. its not about ground beef vs sausage -- its about good meat for the pepper. good luck to the ass-suckers, but you u r talkin about chili - not wendy's --- so thankyou for hearing.

Feb 14, 2008
joshcantor1 in Recipes

Best Chili recipe

but chili with pork is cooked by those who either dont know or dont care?

which recipe sucks hooliganyouth? i'm confused.

Feb 12, 2008
joshcantor1 in Home Cooking

Chili con Carne

if you are talking about someone else's recipe - i apologize for being a dick.

my point is that chili should be versatile - flexible. there are core essentials to a good bowl of chili - but if you get stuck on particular rules and regulations you will miss out on a ton of excellent food. there are at least a thousand ways to make a good chili -- so why limit yourself to one?

Feb 12, 2008
joshcantor1 in Recipes

Chili con Carne

which recipe should the Wendy's-go'ers follow? If you are talking about my comments, please do not mistake them for a recipe. I was just talking about food. And my point is perfectly exemplified by your remarks. People have completely lost touch with food and how to cook it. The last chili I made was a fresh poblano chili with pork, tomatillos, jalepenos, cilantro, and blah blah blah. The reason being that the market just got fresh poblanos in. Do you prefer chili powder and cumin over fresh chilis? Cause those are both ingredients in Wendy's chili.

Feb 12, 2008
joshcantor1 in Recipes

Chili con Carne

you people are all crazy. first of all, its called chili because of the chili pepper. second, who gives a rats ass about some chili society from texas? they are likely to be as informed about chili as our fearless leader is about the ideals of our fine country.

there are few rules of chili that must be respected (for food's sake) - first and foremost, use chili peppers, dried, ground, fresh - whatever - its chili. second, chili is a stew. cook it like a stew and use cubed, fatty meat. i like a pork shoulder -- but any cheap cut cubed (and not overly-trimmed) will do just fine. if you dont like tomatoes - stock or even water will cut it. if beans are against some holy-grail rule, forget em - but potatoes are even good. its chili. no rules. just good food cooked with the crops originally grown in south texas/northern mexico. hell, forget texas and visit northern mexico if you want some chili.

Feb 09, 2008
joshcantor1 in Recipes