Our chili chemist, Dr. John Crum, culminated
his paper on chili con carne by proposing the following «decent» recipe.
Not exact matches
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu
on a cutting board, top with lots of
paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red
chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out
on a parchment
paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden
on the outside, tossing halfway through cooking time.
Arrange sweet potato slices
on a parchment
paper - lined baking sheet, drizzle with olive oil, and toss with cayenne and
chili powder.
The recipe is still written
on a scrap of
paper and doesn't have a name but it's The Best
Chili recipe I've ever had.
On a sheet pan lined with parchment
paper, toss diced potatoes with 2 tsps olive oil,
chili powder, and a pinch of sea salt.
Drain
on paper towels, transfer to a bowl, and toss to coat in the
chili sauce.
Most recently, guests have enjoyed lessons
on how to prepare summer rolls with rice
paper, fresh veggies and a peanut dipping; Asian - style chips and dip with fire - roasted
chili, veggies and crisp wonton chips; Soju oyster shots; spring salads with spike - roasted chicken and sake - marinated fish; as well as Chinese crepes with crab and tofu and herb salads.
For a local
paper which mainly ran stories
on chili cook - offs, this was not a popular topic.