Chilli And Pasta
- Thread starter indianafrank
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prndl, Meatballs? Damn! I'm Italian, so any meatball, or any kind of pasta in any dish...I'm a happy camper.
We grow our own tomatoes (cut and freeze) and banana peppers (dehydrate) and make our own Chili in the winter too. Good stuff!
When I was stationed in New York I worked for a Commander who in 23 years had never been south of the Mason-Dixon Line. The chili he swore by tasted more like spaghetti sauce and he served it over rice. He used Pepperocini peppers in it.
I introduced him to South Texas chili a little later. He thought it was weird when I put a bunch of Frito corn chips in the bowl, added the chili and topped it with cheese and chopped onions. Then he asked why I handed him a beer when I handed him his bowl of chili.
I introduced him to South Texas chili a little later. He thought it was weird when I put a bunch of Frito corn chips in the bowl, added the chili and topped it with cheese and chopped onions. Then he asked why I handed him a beer when I handed him his bowl of chili.
Yeh, I have never had chili on pasta, but it looks great. I always do the fritos thing as well, with a big scoop of homemade sour cream and a pile of extra jalapenos.
I set back about 40 lbs of canned tomatoes and 5 lbs of sun dried tomatoes. I combine the two in my chili recipe to get that deep caramelized tomato flavor. And, I use venison. I didn't get my deer this year, but I still have a few pounds set back in the deep freeze.
I set back about 40 lbs of canned tomatoes and 5 lbs of sun dried tomatoes. I combine the two in my chili recipe to get that deep caramelized tomato flavor. And, I use venison. I didn't get my deer this year, but I still have a few pounds set back in the deep freeze.
You have to really look for good Italian in the South. We have a lot of great Greek and Indian Places, but for some reason Italian was replaced by all of the damned pizza places. But, we drive almost half an hour into the boondocks to visit a little place called Joes Italian, which is a tiny little place with people standing in line out the door and into the parking lot. Ahhh, it's so good. Everyone licks the plate and silverware afterwards to get every last drop. And, before he passed, Joe would be setting at the door like a Godfather, letting everyone shake his hand or kiss his ring. Great guy, and he is missed.
When Birmingham was formed after the Civil War, a Greek family moved in and started the first restaurant in town. That family still carries the legacy of the finest foods in the state. Every great restaurant in the Birmingham area has one of its family at the helm. Seafood, barbecue, hamburger, steaks, even Mexican, if people all agree that it is the best of its kind in the state, you will find one of this particular Greek family members calling all the shots. They also hold the largest Greek Food Festivals in the US in Birmingham, with the entire city being flooded by out-of-staters, standing in line, sometimes for hours, to get a plate of food that will blow your mind. Greek dancing, arts and crafts, all things Greek. Oompah!
There was this place in Austin, now that I think of it. Their pasta was decent, but a bit too commercial for my taste. It was called "Buca di Pepo", can't remember whether was franchised or not. On the other hand, one can buy good products in stores like HEB of Whole Foods ... good parmesan, good pecorino romano, de cecco or barilla pasta, I remember even finding some mazza peeled san marzano tomatoes. I guess the ingredients are there, but as Michael mentioned ... where are the Italians?
That Cincinnati Skyline version is great. There are four or five versions on the menu. Always a treat in Ohio. That and the Ohio Bookstore, if it is still there, a ground floor that is the usual well-lighted used bookstore and then three or four stories above that full of shelves where you turn the lights on and off with a pull string as you come and go, not much heated or cooled, but full of printed treasure.
Buca di Beppo is a nationwide chain, and quality can vary a little from one location to another. But overall it's good trattoria food and a fun place to bring a large group of people together to share an Italian meal, family style. Fine Italian cuisine, it ain't.
I love a good bowl of chili. There is no finer eating to be had. I like it so much that I even enjoy the Mid Western barbarisms inflicted on it with the addition of tomatoes, bell peppers, corn, and other such depravities.
To some degree I've made a few concessions since I no longer grind my own chili powders, but the powders that I buy from El Potrero Trading Post located in Rancho Chimayo, New Mexico, are really superb. My chili is traditional Southwestern, which is the only real chili.
I love a good bowl of chili. There is no finer eating to be had. I like it so much that I even enjoy the Mid Western barbarisms inflicted on it with the addition of tomatoes, bell peppers, corn, and other such depravities.
To some degree I've made a few concessions since I no longer grind my own chili powders, but the powders that I buy from El Potrero Trading Post located in Rancho Chimayo, New Mexico, are really superb. My chili is traditional Southwestern, which is the only real chili.
We need recipes, and what are the differences region to region? Inquiring minds and all that :mrgreen:
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