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The Food Lab: How To Make The Best Chili Ever
I've been experimenting with pureed chiles in chilis for several years now. Sometimes I like to just use a single variety per batch. Some chiles seem to go better with pork than beef, so I use pork. If you like some tomato acidity in the chili, I find that a 5:1 ratio of chili to tomato works well. I'm interested in the meatiness, umami ideas. Does anyone else have trouble achieving the right level of salt in chilis?
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
I think my proudest moment is yet to come if I win this book.
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I really really really enjoyed the egg topped burger at Good Stuff. But the fries were disappointing. Soggy. And too much of what seemed like non-freshly cracked black pepper.