#Chili Crab

[heysarsii]

sweet escape :)

so hot lah 🔥🥵

Forgot to post an update before, during and after we went to Singapore. I am now back in KL and I must say, while SG stole my heart during my first visit, KL is growing on me and I'm getting convinced each day that living here is better. Aside from the expensive prices there, KL actually has a certain charm that got me wanting to stay a little longer.

Day 2 highlights - Jewel Changi, Merlion park, Gardens by the bay, SEA Aquarium, Chili/salted eggCrab, Cereal Prawn, Hawker Chan,

Don't get me wrong, I love how modern it is in SG, the arts, food, and vibe but I think it's good for a short escape only.x

[sigithermawan]

Singapura dan Malaysia: Wisata Kuliner yang Tidak Bisa Dilewatkan-DamsTravel

Singapura dan Malaysia adalah dua negara tetangga yang memiliki banyak kesamaan, baik dalam sejarah, budaya, dan wisata kuliner Singapura dan Malaysia. Terletak di kawasan Asia Tenggara yang kaya akan rempah-rempah dan bahan-bahan alami lainnya, kedua negara ini memiliki ragam hidangan yang lezat dan unik yang tak bisa dilewatkan bagi wisatawan yang ingin mengeksplorasi keindahan wisata kuliner…

[blanchelune]

Some artworks from the past 2 months

[daily-deliciousness]

Chilli tomato & crab pasta

[speedlimit15]

How i dressed to eat this today ^

[solaaresque]

omg i forgot to let everyone know but i saw skz live last weekend and it was AMAZING

[speakofcompersion]

Para social king 😌

[morethansalad]

Vegan Southeast Asian-Style Black Pepper Crab 黑胡椒螃蟹

[askwhatsforlunch]

Maple Crab Pasta

The suaveness of Maple Syrup beautifully compliments the crab meat in this deliciously creamy Maple Crab Pasta, a flavourful Autumnal version of a favourite Summer dish! Happy Thursday!

Ingredients (serves 1):

100 grams/3.5 ounces wholewheat spaghetti

1 1/2 tablespoon unsalted butter

1 ½ tablespoon olive oil

a medium Green Onion

1/2 teaspoon dried oregano

1/2 teaspoon Red Chili Flakes 

about 100 grams/3.5 ounces fresh crab meat, thoroughly drained

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

1/3 cup crème fraîche or sour cream

1/2 lemon

2 tablespoons pure (Grade A) Canadian Maple Syrup + more for drizzling

In a pot of salted boiling water, cook penne according to package’s directions, about 9 minutes until al dente.

Meanwhile, melt butter with olive oil in a large skillet over medium-high heat.

Finely chop Green Onion.

Once the butter is just foaming, add chopped white part of the Green Onion, saving green part for later. Fry, a couple of minutes.

Add dried oregano to the skillet, along with Red Chili Flakes. Cook, 1 minute more.

Stir in crab meat, and cook, another 3 minutes. Season with fleur de sel and black pepper.

Stir in crème fraîche, mixing well.

Once the spaghetti are cooked, drain quickly, saving about ¼ cup of the cooking water, and stir both into the creamy crab sauce, until the pasta is beautifully coated.

Thoroughly squeeze in the juice of the lemon halve. Give a good stir.

Finally, stir in Maple Syrup and cook, one minute more.

Enjoy Maple Crab Pasta hot, sprinkled with reserved chopped green part of the Green Onion and drizzled with a little Maple Syrup, and a glass of chilled dry white whine, like a Pinot Grigio.

[fbombshell]

Crab Rangoon Mozzarella Sticks These party-ready appetizers are a mashup of breaded mozzarella sticks and deep-fried crab rangoons.

[wikipediapictures]

Crab Rangoon

[sigithermawan]

Makanan Khas Singapura, Malaysia, dan Thailand yang Wajib Dicoba-DamsTravel

Singapura, Malaysia, dan Thailand adalah tiga negara yang terkenal dengan keanekaragaman kuliner mereka. Setiap negara memiliki makanan khasnya sendiri yang memiliki cita rasa yang unik dan wajib dicoba oleh wisatawan yang mengunjungi negara tersebut. Baca Juga : Sewa Bus Batam Terbaik di DamsTravel Makanan Khas Dari 3 Negara Ini Yang Wajib Anda Cicipi Berikut ini adalah beberapa makanan khas…

[fieriframes]

[Then I'm going to crown the sandwich with my two crabs. I come back with the Ramano and do a little top garnish. Hot sauce, red onions and then finally a signature remoulade sauce. It's mainly a mayonnaise-based sauce, Creole mustard, dark chili powder, salt, pepper, fresh brown garlic, green onion, chopped celery, sliced kalamata olives, olive oil, fresh lemon juice, a Louisiana hot sauce, Worcestershire sauce and then Sriracha.]

[buildingshitwithcrab]

Cincinnati Chili [edible]

Hooboy. Recently--as in, tonight--Ballistic BBQ on youtube had an episode on how to copycat Skyline coneys (chili dogs.) And gdi, I am A Chili Person now because I Have Issues with his lack of research into the subject. I had a comment written out, trying to be both CORRECTIVE yet polite, but you know what? Fuck it. I'm gonna save my long-time, hard-won experience with you fine folk, instead.

Recipe first, then notes:

For those non-fluent in Chickenscratch:

2T peanut oil (optional) 28oz tomato puree 1lb ground beef 1lb ground pork 6 cloves garlic, minced 2t cinnamon 1T cumin 2T Worcestershire 3 bay leaves (optional) 4T white vinegar 2 15oz cans kidney beans, drained & rinsed (see notes) 4T pure chili powder (see notes) 2t allspice 4T unsweetened cocoa powder 2t regular Tabasco sauce

toppings: 1 small finely chopped white onion (optional) yellow mustard (hella optional) finely shredded cheddar cheese (not optional)

Put oil into stock pot; on med heat, sweat 1/4 to 1/2 of garlic until fragrant. Add meat and cook until pink is gone, stirring thoroughly to break grounds into crumbles. No chunks. Skim away fat; does not need to be thoroughly drained unless desired (see notes.) Add puree and remainder of garlic. Stir to combine. Add liquids, stir. Add powders, through a sifter if possible. Otherwise, stir, making sure any balls of cocoa powder get broken down. If adding beans directly into chili (see notes), add them now, and stir to combine.

If eating chili right away, heat until hot, stirring fairly frequently; if making in advance, transfer to a lidded container, allow to cool, and refrigerate until needed. Flavors will develop and meld very nicely over 24 hours, but the hot, fresh chili will still be spicy and tasty.

Makes... gawd... 4-6 adult servings of chili spaghetti, or can cover about 16 hot dogs. We tend to get 2 separate meals of 3 generous adult portions & sometimes a little leftover for dip, from one batch.

(blurry 35mm photos from like 2003)

Notes:

this recipe originated from The Frugal Gourmet Cooks American; as presented here, it has inclusions from the original, and adjustments (usually omissions) I have made over 20-some years of cooking it. I cook it to eat it, not to adhere to best practices nor perfect authenticity.

peanut oil is optional if you go straight to browning the meat and then at the garlic after skimming most of the fat. It's just in the original recipe, and just for sweating the garlic. would NOT recommend subbing any oil with a distinct flavor (olive, sunflower, etc.)

I originally added the bay leaves a few times, but never really noticed them adding much to the mix. safe to omit, if you don't have any.

coneys do not really have beans, unless requested. if you're only going to use the chili on hot dogs, or just don't want them, you can choose not to use any. if you'd like smaller beans on/in coney chili, rinsed black beans work well, also. I like the beans in general, and add them in for convenience, since I'm usually going to have one meal of coneys and one of spaghetti. typically, the beans are a separate topping on the chili, and not folded into the chili itself. people from Cincinnati will judge you. I'm from Dayton, though, so I won't.

ALL Cincinnati chili comes with finely shredded cheddar (looking at YOU, Ballistic BBQ.) it's technically a garnish, but it's a big flavor component of the entire dish. you will not find store-bought cheese shredded as finely as the parlors use. this is expected, and okay.

"chili powder" in grocery stores tends to be a blend of several different spices anymore. I don't know when this happened. additional cumin, any oregano, etc. will noticeably alter this recipe's taste, and in my opinion, not in a good way. BE AWARE that grocers that have sections for Indian ingredients may have jars of "pure chili powder", but these are MUCH HOTTER than the chilis in US blends. Maybe you want that, but don't find out by accident like I did. I recommend cutting to the chase and ordering pure chili powder from MexGrocer.com. I get their California and New Mexico powders, both nice and reasonable, and combine them. one packet of each should yield enough powder for this recipe, with a little left over. a neighborhood Mexican grocery is likely to have pure powders, too, but I don't know the specific types to recommend. some of those can pretty hot by surprise, as well.

skimming the fat is up to you. if you do, your chili will be thicker and a bit brighter in spice. if you don't, it will be thinner (more like parlor chili, tbh,) and a little bit mellowed. the viscosity is the biggest difference. thicker doesn't drip off of coney as easily, but you might want thinner to soak deeper into your spaghetti. however you normally approach excess meat juices should be fine.

another spice altering aspect: you can leave out the ground pork and just use 1lb ground beef, to save money. your chili will have a slightly stronger tomato flavor, and a little more spice. you can also leave out the pork and use 2lb beef, the pork is just ~authentic~ because Cincinnati has a shitload of pork processors. you could probably sub ground turkey for the pork, as I understand it absorbs other meats' flavors, but you'd still need the beef to flavor it. another matter of personal tastes or circumstances.

and another: a spoonful of sour cream on spaghetti chili will mild it down very nicely while still being delicious, if it's too spicy for someone. for coneys or a chip dip, mix your desired ratio aside in a bowl, and enjoy.

by "cocoa powder", the recipe means like Baker's Corner, Hershey's--the same stuff you'd bake with or add to hot milk, just unsweetened. Some people (BBBQ) like to make it sound fancy with "cacao", but it's just unsweetened cocoa.

salt is not included as an ingredient, because my family has cut way back on using it at all for... probably the same 20 years I've been making chili. my dad got diagnosed with high blood pressure when he retired, and to help him out, my mom and I both decided it wasn't our favorite spice in the world anyway, and started leaving it out when it's not necessary (it's necessary in baking. don't fuck too much with baking recipes.) I also find that vinegar has a lot of same zing flavor that salt does, without the salt, and this recipe has a lot of vinegar, plus salt in the Worcestershire, Tabasco, and cheese. that's plenty for us, but feel free to add salt to taste, if you'd like more.

toppings: frankly, everything but the chili itself is one. chili + cheese + hotdog = coney. chili + cheese + spaghetti = 3-way. add onion = 4-way. add beans = 5-way. the mustard is always optional, it's just very popular. I... have never gone there, and don't intend to. parlors also offer very basic cayenne hot sauces, to add heat without much flavor distraction. this is just for authenticity; hot sauce it however you like.

Cincinnati chili, itself, is not Greek--Skyline's founder is. Skyline did not invent the chili. Macedonian immigrants did. Skyline certainly added some Greek influence to their family variation, and a lot of people like it, but BBBQ did not research the history beyond Skyline as a company, and made assumptions. do not make assumptions about history a whole city has civic pride in. shit, just admit you don't know, you're just there to make some good chili dogs, and youtube commenters will fill in those gaps for you.

[formula1squids]

i greatly enjoy that charles’ helmets for america have been clearly inspired by his answers to ‘what makes u think of america?’… bbq… american rugby…

[luncheon-aspic]

Taking a risk... Trying something I don't know if I'll like at my usual seafood restaurant...