How Do You Eat Yours?

[NoMercy]

Chilli con carne, that is?

I favour mine without rice, just in a bowl with a good dollop of creme fraiche on top.

I know some like to add guacamole, cheese, nachos, tacos, etc.

Anyway, I'm cooking the stuff later and was wondering how to jazz it up a little, particularly the rice, which is a must-have component for the OH.

Best answer for best rice idea!

[zebo]

Sour cream, diced onions and cheese, over rice often with turmeric, poor man's saffron.

[ummmm]

The best chilli I've ever had I made myself. Got the recipe out of a magazine. It was made with chuck steak.

Lost the recipe though.

NJ - the creme fraiche is to cool down any heat. You don't have to have it on top just put on the side.

[New Judge]

"I didn't think you ate pasta New Judge?!?!?"

Yes I do. Of the seemingly hundreds of (so-called) varieties of Italian flour and water mixes I prefer those that are manufactured in shapes and sizes that avoid the need for specialist tools or a course in structural engineering in order to cook or eat them. This of course rules out those vastly different varieties such as spaghetti, linguini and fettuccini. If I am served them by somebody else (I would never bother to cook them at home) I simply ask for a knife and cut the stuff into manageable one inch lengths so that it can be eaten.

"NJ - the creme fraiche is to cool down any heat."

Not much point in making it hot, then! Might as well make "chilli (without the chilli) con carne".

[cupid04]

I clicked on because of the title. Thought it was gonna be about Cadbury's crème eggs!

[Mamyalynne]

Spaghetti hoops are for you then, and you can have a game seeing how may you can get on each tine of your fork.

[ummmm]

There is because a hot chilli (hottish) is still nice and the burning sensation isn't unpleasant but every now and then you cleanse your palate.

[Cloverjo]

Specialist tools? Like a fork and possibly a spoon?

I work with a man who eats his chilli with a spoon. I always give him a fork because I can't give a grown man just a spoon. He always comes up to get one though. God knows why he can't manage a fork.

[ummmm]

I always use a folk and spoon.

[EcclesCake]

Would that be old or young folk Ummmm or are you not fussy?

[ummmm]

What's considered old nowadays? My mother and my late grand mother used folk and spoon. It's not hard to twirl some spaghetti round a spoon using a folk :-)

[Mamyalynne]

Even easier with one of these folks.

http://i.ebayimg.com/images/i/261801793823-0-1/s-l1000.jpg

[New Judge]

It's certainly more difficult to eat than if it was manufactured, cooked and served in one inch lengths. It would be OK if there was any particular reason for it to be so ridiculous but there isn't. The idea that it "takes the sauce" so much better if it is a foot long rather than an inch is simply a load of baloney. Like most things Italian, their basic food is over-hyped.

If I ate spaghetti hoops, Mamy, (which I have no intention of doing), I'd use a spoon.

Anyway enough of this. We've already hijacked NoMercy's thread enough.

[EcclesCake]

I've said it before and I will say it again, quite why you seem to despise Italian cuisine is totally beyond me NJ.

[New Judge]

Sorry, just one more:

"Even easier with one of these folks."

Which proves my point precisely. Why would anyone want to devise a tool specifically to eat a dish which is clearly difficult to eat with normal implements because of the shape and size in which it is manufactured? Surely far easier to change the dish.

[ummmm]

I'm not a huge pasta fan because it fills me up too quickly. Their love of seafood and salads are enough for me.

Anyway...anyone want to try a nice chilli try it with steak instead of mince.

[ummmm]

It's only difficult to eat if you're under about 10.

[EcclesCake]

Chilli Colorado is made with cubed steak and no beans. And a multitude of different chillies.

[zebo]

I'm with NJ about spaghetti, I detest it, far too fiddly, OH prefers it so we tend to compromise with tagliatelle but I crush it before cooking it. The gadget that fascinates me is the thing with holes in to measure out dry spaghetti depending on the number of people, it doesn't take into consideration the length.

[Mamyalynne]

Yes I like it with diced steak and chuck as you mentioned earlier is a good tasty cut.

[ummmm]

The magazine I got it from was probably basing it on that then. I always serve it with rice though. I like my rice slightly over cooked.