PNW oysters, from Oysterville of all things!

Uh oh here come the bean police

Oooh that sounds great too! May try it next time!

Yeah, those squiggly wormlike things

Roasted carrots??? Where...oh u mean those limp squiggly wormlike things dumped btwn square potatoes

I Always use whole peeled San Marzano tomatoes, gives it a much more rustic look and flavour.

I always use fatty mince as it tastes way nicer. And don’t over fry it.

I always use Cumin, paprika, cayenne and hot chilli powder.

and I always use more than one type of bean, Kidney Bean, cannellini beans and black beans. ( hint: I love beans ) Goya Organic taste the best.

Add more chilli than you think you need and simmer for longer to mellow out the flavour. Once you think it’s done, simmer it for 15 more minutes.

It always tastes best when it’s frozen and reheated. Don’t know why.

Man, I want some chilli now.

I knew that if I clicked into the comments I'd find an office comment lol.

Well make sure not to over boil the sugar solution if you guys decide to do it, my first try ended up with me cleaning my pan for an hour

But tuna is delicious raw or cooked.

Narrator: The horseradish was, in fact, for the oysters....

I just opened the comments to see if there would be Texans complaining about beans. You never disappoint, Reddit.

I wish I could bite this. That ribeye is cooked to perfection

I buy my meat a half cow at a time (myself and a friend split one), and you wouldn't believe the amount of ground beef that comes from one animal.

I get what you are getting at - that slaughter houses and butcher shops likely don't separate per animal. But most likely the ground beef you buy is from one maybe two different cows. Which isn't any different than when you buy four filet mignons - there's a chance they may each be from a different animal.

That's not why it's not recommended to eat pink though. When you cook a steak you are cooking the area that has been exposed to bacteria. You can't do that with ground beef because all of it has been exposed to bacteria.

Chili doesn't have beans

I was heartbroken to read that.

Nope, used the cooked oxtail for a kimchi fried rice for another dinner party.

Oh yes

Cumin might be a regional thing. I use it, but people around me tend not to.

Restaurants that ask should be making their own ground beef, that’s the difference. So unless minced their own beef then its something I would politely decline.

I do a similar beef stew, but I use a can of ale as well as stock for the cooking liquid.

And fry the onions in the beef pan after searing then set them aside, add them with 30 mins to go.

What beef do you use? I like using brisket.

Chili pepper

Kevin

Oh nice, dunked!

I was thinking it was sprinkled on top and then torched/broiled but it looked too uniform.

My wife just made a batch of croissants, this would be interesting to try.

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