doing a two vessel start thing on tonight’s chili
dunno where this is even coming from but
pic.twitter.com/8XOkNEaqFa
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combine the powers of that which is outside and that which is inside, and you will win glory in the whole world, obscurity leaving you at once
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doing a two vessel start thing on tonight’s chili
dunno where this is even coming from but
pic.twitter.com/8XOkNEaqFa
the combinating has occurredpic.twitter.com/U14AUZe2If
substances have begun to submit to their destinypic.twitter.com/O3opJLcRKc
i take these just to harass @danlistensto at this pointpic.twitter.com/XckKszS0KT
if it's this brown it needs more cayenne
i don't like red chili, i make it brown on purpose there's molasses and coffee in it
cayenne gets browner (or yellower, sometimes) when you cook it and the red color won't really color a stew unless you put in so much it will be disgustingly hot. paprika is both more color potent and less hot so could work, but really the red color is supposed to come from tomato
molasses will darken a dish a lot but is also generally used in sparing quantities (cuz its so sweet). I suspect you have a hella sweet tooth and added in a lot more than most people would.
coffee is really dark too but again, i'd expect that to be a small enough quantity as to not have a huge impact on color. what I'm getting at here is I think your ratios are off.
the coffee probably has more impact than you're imagining possibly the blackstrap molasses i'm using is different from molasses not-otherwise-specified but it does not appear to be sweet at all, when @noelnotdothing tasted the chili near the end she suggested i add sugar
but i was also making brown chilis before i got my hands on the molasses
I mean, chili is supposed to be kinda brown, you've just reached new heights of brownness. personally I'm a fan of agave syrup for this kind of thing. find the flavor to be both more noticeably sweet for less quantity of actual sugar added, and it doesn't make stuff look like poo
haven't tried it yet but i have a feeling that something like pomegranate molasses (that's just reduced pome juice) might be ideal
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