Have I ruined a dish by doing this?

Have I ruined a dish by doing this?

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  1. 1 month ago
    Anonymous

    Not if you’re making chili.

    • 1 month ago
      Anonymous

      I am. I’m going to garnish it with coriander too

      • 1 month ago
        Anonymous

        >coriander

        https://i.imgur.com/AobDcVM.jpg

        It’s good but I think I needed to add more of my spice mix

        >clearly cilantro

        euro confirmed

  2. 1 month ago
    Anonymous

    It’s good but I think I needed to add more of my spice mix

    • 1 month ago
      Anonymous

      Try using a knife instead of a hammer for chopping herbs.

      • 1 month ago
        Anonymous

        glad i wasn't the only seeing it

      • 1 month ago
        Anonymous
    • 1 month ago
      Anonymous

      no, that's how you make chili.

      looks great man!

    • 1 month ago
      Anonymous

      Why not mash the beans?

      • 1 month ago
        Anonymous

        Why mash the beans?

        • 1 month ago
          Anonymous

          probably to thicken the chili up so it's not so soupy. I just use beer for that

          • 1 month ago
            Anonymous

            how does adding more liquid thicken chili

            • 1 month ago
              Anonymous

              beer is starchy

              • 1 month ago
                Anonymous

                the starches in beer are converted to sugar by amalayse and other enzymes during the mashing process

                even if it _did_ have starch, it would have already been thickened by the bottling and pasteurization process

              • 1 month ago
                Anonymous

                you can spout all the mumbo jumbo you want, but pouring a miller high life into your chili then reducing will make it much thicker than before

              • 1 month ago
                Anonymous

                >reducing will make it much thicker

                and there it is

                the beer is completely incedental

              • 1 month ago
                Anonymous

                you reduce it to the exact volume it was before you added the beer.
                so at an equal volume, it becomes a different consistency.
                You're employing theory, I'm employing practice

              • 1 month ago
                Anonymous

                beer emulsifies by what mechanisms i do not know

              • 1 month ago
                Anonymous

                How would that thicken anything?
                It doesn't emulsify anyway

              • 1 month ago
                Anonymous

                works in cheese sauce

        • 1 month ago
          Anonymous

          because we're not British

    • 1 month ago
      Anonymous

      If you can find them try getting your hands on some mexican chilis. Steep them in hot water for a few minutes then blend into a liquid. It'll give your chili a deeper color and richer flavor.

  3. 1 month ago
    Anonymous

    No

  4. 1 month ago
    Anonymous

    No. You made it based and delicious. Great source of potassium and antioxidants too.

  5. 1 month ago
    Anonymous

    No, that looks like a decent pot of bean soup.

  6. 1 month ago
    Anonymous

    You needed like 4 more cans. Nothing like some beenz

  7. 1 month ago
    Anonymous

    >Have I ruined a dish by doing this?
    well it was actually ruined before that with whatever those green chunks are and by putting tomatoes on it.

    I mean might as well put beans in it, and a dog turd on top for garnish at this point.

  8. 1 month ago
    Anonymous

    No, I've only improved dishes by doing that.

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