Beans in chili?? Sacrilege! Heathen! Hssssss!
Comment on The history of soup
ALilOff@lemmy.world 2 days ago
Soup in my opinion had to be 60-70% liquid
For example chili is not a soup as it’s mostly meat, beans, and vegetables with not as much liquid.
kelpie_returns@lemmy.world 1 day ago
Lemminary@lemmy.world 1 day ago
The entirety of Mexican cuisine would like a word
kelpie_returns@lemmy.world 1 day ago
I like beans just fine and dont actually care all that much tbh. Good chili is good chili imo. I grew up in an area where people take that stuff way more seriously than is reasonable tho and just felt like leaning in on that old familiar silly lol
LifeInMultipleChoice@lemmy.world 1 day ago
As soon as someone says like don’t like beans in their chili I think that chili is going to be out of my budget. Most foods heavily rely on other things to help fill you up. Chili you can’t exactly put random carbs into to keep the cost down. Onions and peppers cook down for great flavors but minimal filling. Sure you could add more cheese and sour cream which keto diets would probably love but that isn’t getting your cost / filler down.
My stomach is likely just to big, I need to cut portions and let it shrink
kelpie_returns@lemmy.world 1 day ago
Very much agreed on all of that. Some people take their chili very seriously tho and I happened to spend a lot of time in an area where that was the case. That time spent led to me growing a respect for the art form that is chili, and many of the people that’re really, really into it insist endlessly that beans are simply a suboptimal ingredient if your goal is anything near cooking up a masterpiece.
So, while I agree with you on one level, after tasting some of their finer brews, I also see a lot of merit to their fiscally unbound arguments.
LifeInMultipleChoice@lemmy.world 1 day ago
Now help me understand where stew and porridge fit in. Also what the fuck is cream of wheat, because I’m not sure if that’s any of the above or just mud: “soft, sticky matter resulting from the mixing of earth and water.”
Is a pie a vessel that holds stew? Like a shepherds pie or apple pie both seem like stew in pastry. But then does that make a calzone amd pierogi a dumpling.
Sorry, I’ve just got some food identification questions
Pat_Riot@lemmy.today 1 day ago
Porridge is more like wetter oatmeal, but doesn’t have to be oats. Cream of wheat probably classifies as a porridge. I prefer barley porridge.
Stew (and gumbo) is thicker than soup, the liquid being more like gravy, so potpies are kinda like a pastry full of stew often made as single servings.
Shepherd’s pie can be that wet but isn’t always and has a roof of mashed potatoes and no pastry. It’s really not a pie at all.
If calzone and pierogi are dumplings then so are pastel and empanadas. Personally I’m fine with that.
If I’m wrong about any of these I would enjoy being corrected, but these are all things I cook with some regularity so my opinions are deeply held.
LifeInMultipleChoice@lemmy.world 1 day ago
Thanks for the serious response, I honestly learned from your response that shepherds pie didn’t have pastry, I thought it was like a chicken pot pie with different fillings. (Thicker/with red meat vs thinner and poultry I guess is what I thought)
What do you do for your empanadas? And do you think I could just start my dough like a pizza dough, cut and crimp them similar to a perogi and then fry them? Maybe that’s what I’ll do for dinner tonight. What do you put in them?
Pat_Riot@lemmy.today 1 day ago
Empanadas is one I might disappoint you on. I frequently cheat and use plain old pie crust, sometimes homemade, but often store bought. Once built, I chill them to not quite frozen and fry them in my fish fryer. Baked empanadas are just hand pies, by my reckoning.
LORDSMEGMA@sh.itjust.works 1 day ago
Stew is just a thicc soup