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  #1  
Old 02-04-2017, 01:46 AM
W. Hilditch W. Hilditch is offline
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Default Chili Cooking Day

As many of us have discovered, chili tastes best the second day and when it is cooked in cast iron. So get your well seasoned cauldron, Dutch oven or kettle out today and get started. Today is chili cooking day. Then tomorrow it will be perfect for the super bowl. (Please remove it from the CI for storage.)

Hilditch
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  #2  
Old 02-04-2017, 10:37 AM
Nick_N Nick_N is offline
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Default Re: Chili Cooking Day

Quote:
Originally Posted by W. Hilditch View Post
As many of us have discovered, chili tastes best the second day and when it is cooked in cast iron. So get your well seasoned cauldron, Dutch oven or kettle out today and get started. Today is chili cooking day. Then tomorrow it will be perfect for the super bowl. (Please remove it from the CI for storage.)
That sounds like a winner. We were just trying to decide whether to fix hot wings or chili, but now that you have declared it "Chili Cooking Day", chili it shall be !
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  #3  
Old 02-04-2017, 07:01 PM
W. Hilditch W. Hilditch is offline
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Default Chili Hints

Making chili in a well seasoned cast iron vessel seems to be better than a SS pot or even enamel coated cast iron. I believe it is due to the savory flavoring already imbedded in the seasoning. If you or others add onions to the top of your chili when served that means the cook didnít put enough onion in your chili. If one adds cheese that means it is not rich enough. Seasoned cast iron helps and the rest is up to you. BTW, next day adds to the richness.

Hilditch
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  #4  
Old 02-04-2017, 08:53 PM
Nick_N Nick_N is offline
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Default Re: Chili Cooking Day

I don't add onions, and I don't add cheese. My chili is just right, but I am looking forward to experiencing the CI difference. Stand by !
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  #5  
Old 02-05-2017, 12:38 AM
KevinE KevinE is offline
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Default Re: Chili Hints

If your chili is too salty that means the cook added too much salt. If your chili needs salt that means the cook didn't add enough. If your chili is not spicy enough that means the cook didn't add enough cayenne, chili powder, or peppers. If your chili is too spicy it means the cook added too much cayenne, chili powder, or peppers. If your chili is too watery that means the cook added too much liquid. If your chili is too thick it means the cook didn't add enough liquid. If your chili tastes like crap that means the cook previously cooked cow patties in the vessel and all that savory flavoring imbedded in the seasoning is imparted to the chili.

Quote:
Originally Posted by W. Hilditch View Post
Making chili in a well seasoned cast iron vessel seems to be better than a SS pot or even enamel coated cast iron. I believe it is due to the savory flavoring already imbedded in the seasoning. If you or others add onions to the top of your chili when served that means the cook didn’t put enough onion in your chili. If one adds cheese that means it is not rich enough. Seasoned cast iron helps and the rest is up to you. BTW, next day adds to the richness.

Hilditch
This is probably the most ridiculous statement you have ever made to ever grace this forum.

Last edited by KevinE; 02-05-2017 at 12:57 AM.
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  #6  
Old 02-05-2017, 12:56 AM
W. Hilditch W. Hilditch is offline
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Default Re: Chili Cooking Day

Well, you beat me Kevin. I just keep going over your head.

Hilditch
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  #7  
Old 02-05-2017, 05:51 AM
DonnaM DonnaM is offline
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Default Re: Chili Cooking Day

LOL, Kevin!
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  #8  
Old 02-05-2017, 11:57 AM
KevinE KevinE is offline
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Default Re: Chili Cooking Day

Quote:
Originally Posted by W. Hilditch View Post
Well, you beat me Kevin. I just keep going over your head.

Hilditch
The problem isn't that you keep going over my head. The problem is that there are folks here who are inexperienced cooks in general, and cooking in cast iron in particular, that are willing to accept and believe the fallacies that you espouse here as the gospel according to HD.
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  #9  
Old 02-05-2017, 12:13 PM
Nick_N Nick_N is offline
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Default Re: Chili Cooking Day

I must have missed something.. Who is HD ?

Oh well, my chili didn't get into the pot yesterday (to allow the proper waiting period), but it is happening today. I bet we will still be able to eat it, even without the waiting
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  #10  
Old 02-05-2017, 01:26 PM
Doug D. Doug D. is offline
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Default Re: Chili Cooking Day

Thank you, Kevin.

For those of you not here very long, this has been an ongoing problem I have been remiss in addressing fully. To those of you who have been here a long time or left the forum as a result, I apologize. To those of you who are relatively new and think this is coming out of left field, I assure you it isn't. I have quietly taken measures in the past, but the message has not been received, and apparently only served to reinforce the unwanted behavior. To those of you who find the behavior charming or think maybe I'm throwing the baby out with the bath water, sorry, but you are in for disappointment.

What threads such as this one typically devolve into is unnecessary debate, circular logic, snarky comments, bad feelings, and, most likely, a new thread started presenting the refuted misinformation couched as a helpful and informative essay. Or worse, they cause an exodus of valued contributors to the forum. It's all a distraction and counterproductive to the mission of this website and forum.

Neither the forum members nor I need anyone here constantly pushing their own contrarian agenda. The information presented on the website and disseminated via the forum discussion needs to be as consistent as possible, and consistent with that generally held as reliable and accepted by the vintage cast iron cookware collecting community. We're here to help the new collector and user of cast iron, not to confuse them with off-the-wall opinions, old wives' tales, romantic notions, and half truths stated as unequivocal facts every time the opportunity presents itself. You're free to believe what you want, but proselytizing it here is just not welcome.

As of today, this distracting sideshow is over.
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