The problem isn’t when you eat your beans and call it chili the problem is when you try to pass off your ignorance and make me eat your stupid bean stew.
Yeah, 'round here, I have to agree with RTFirefly. Unfortunately, I’ve never had a Red Delicious that lived up to its name. Usually mealy, bland, blech. My favorite currently is a Jazz apple, which has classic apple flavor, lively acidity/tartness balanced with a touch of sweetness, and crisp, juicy texture. The red deliciouses I’ve had have little-to-none of that apple/malic acid tang I enjoy, the flavor is bland, the skin can get a bit leathery, and the texture is quite often mealy. I’m sure red deliciouses off the orchard are great–I assume there is a reason for the name. But it’s pretty much the last apple variety I’d buy at the store.
I consider myself a wine and beer snob.
Some beer - lagers, certainly, Kolsch, Weissbiers, Pilseners - are best served cold.
Pale Ales, Golden Ales - sometimes cold, sometimes a bit above fridge temperature.
Darker ales - Red, Brown, Trappist, IPAs and bitters (I know these are technically Pale ales) all benefit from being served warm (8-12 centigrade).
Very dark beers can be served at room temperature - or at least kept in a cool cupboard.
As a guide, the darker the beer, the higher the temp you can serve it at. Works for me.
I drink a lot of red wine also - I prefer to drink it after a meal. I don’t enjoy it as much with food.
We had a Granny Smith tree in the back yard where I grew up. Darn good eating. And my brother made cider, in his unique way, with a gardening tray, a burlap sack full and his number 32 Louisville slugger.
If I’m having fries in a restaurant (with a steak, perhaps…or anyplace one eats out without a drive-thru window), I have to pour A1 over them. Something about the tartness and tang appeals to me in a rather primal way.
If I’m having Subway, here’s a variation that I use that I’ve never encountered someone else using: let’s say that I decide to go with their Club Sandwich. They have to add bacon (because it’s NOT a Club without bacon, and I will fight anyone about that point). Also, light lettuce and spinach, extremely heavy pickles, pepper jack cheese, parmesan cheese and oregano. That’s it, and that’s all.
Finally, Munchos chips, loaded with the cooked noodles from chicken noodle soup. No broth. Just the chips and noodles (and any little bits of chicken)
I agree overall. And one way to convince yourself is to pour a beer cold and taste it Warm it a bit in your hands and sample again. Continue doing this. I’ve had beers where each taste seemed like a totally different brew.
A very interesting thread. I want to applaud your originality with this title. It is most intriguing.
Well done!
Someone recently made a very interesting point about how there are small “pockets” or areas in the country where people enjoy spcific foods (like French Fries) in diff ways. I’ve always been fascianted that in some areas people like Mayo on their fries and anything else is considered nuts. Whereas in a diff pocket, people like Ketchup and/or vinegar and Mayo is considered nuts.
For the life of me, I cannot imagine eating fries with Mayo. Who would have ever imagined trying that combo? I once mixed a glass of milk and orange juice - just for fun, you know. I almost puked my guts out. A most terrible idea.
You know … I better try fires with mayo once before I die because I love my fries with ketchup and vinegar and it would be so very embarrassing if I made it to the after life (one journey that I’m certain to complete) and I then found that fries with mayo were extremely more tasty than fries with ketchup.
I would be so very embarrassed.
Wouldn’t you?
I like my pasta really overcooked. Al dente just feels uncooked to me.
No, medium rare!
Depends on the type of red as well; you want to chill something light and fruity like a Beaujolais or a Valpolicella down more than you would a Barolo or Bordeaux.
And Wallaby, it’s not really the color that determines the temp, but rather the strength/gravity (which sort of, but not really, tracks the color of the beer).
For example, you don’t generally serve something like a Dunkel or an Irish Stout at the same temperature that you’d serve an Imperial Stout. And by the same token, a light colored English Pale Ale shouldn’t be served at the same temp as lagers of the same EBC color.
So you’d store/serve an American light lager at just about ice-cold, pilsners and wits warmer(~40-45), but still cold, pale ales and Irish stouts warmer still (~45-50), bitters, Belgian Ales and lambics warmer still (~50-55, or “cellar” temp) and strong stuff like quadrupels, tripels, Imperial stouts, barleywines and doppelbocks at what was probably room temperature in 19th century Europe.
You might want to try them with fry sauce first. You know, baby steps.
I thought mayo with fries was weird too…until I tried it.
If you’re true to your snobbery, you’d refuse to take a bite (or a second bite) and descend into a raging screed.
That’s what a true food jihadi would do.
I’ve never done that before, of course–but now you’ve given me a new life goal. One of these days I’ll identify you, track you down, befriend you, invite you over for some chili–AND VICTORY WILL BE MINE!@@@@!!!
BANG!
You got me! You got me!
You really really got me!
**You got two big LOLs for that!
Yee Haw!**
OMG!
What in the world is a screed?
Anything like a scared?
Cuz, I’m a scared of a screeds!
Do a search for “silenus, chili, beans.”
Those are screeds. 