Chilli Con Carne - Page 2

SidewinderINC · 13-09-2008, 21:20

Quote:

Originally Posted by AcidHell2

Bisto.. agghh that's not a chilli..

I don't use bisto either, just seems a bit wrong, but it's all a learning process.

Piggymon · 13-09-2008, 21:20

GARLIC !!!11111

And other stuffz !

SidewinderINC · 13-09-2008, 21:21

who changed my avatar

ROFL

Chuckles · 13-09-2008, 21:35

Hahahaha!!! I wonder

Will try with garlic next time

I only used Bisto to make it thicken up a bit, wasn't sure how else to do it without chucking in flower

Piggymon · 13-09-2008, 21:36

It shouldn't need thickening up to be honest Chuckles, I never use anything to thicken mine up

Chuckles · 13-09-2008, 21:38

It did though. Too much chopped tomatoes maybe? They looked about right.

SidewinderINC · 13-09-2008, 21:39

you can get "thickening granules" which are a real cheat way of doing it, they don't add any flavour at all. I hardly ever use them, but I find that if I've added too much liquid and don't want to leave it to simmer down for hours I add a few and stir in.

Matblack · 13-09-2008, 21:41

Just leave it to simmer for longer and the water will evaporate, the taste will improve too

MB

Tak · 13-09-2008, 21:43

Quote:

Originally Posted by AcidHell2

Bisto.. agghh that's not a chilli..

Quote:

Originally Posted by SidewinderINC

I don't use bisto either, just seems a bit wrong,

I use it and have yet to have any complaints. I used 3 veg oxo cubes in the one on holiday. So what if it isn't the most "sophisticated" way to do it?
It is all about personal taste - I have tried chocolate powder a few times before and it contributed sweet FA to the taste to me so I don't use it.

Chuckles - it looked good as a first attempts

Try some dried mixed herbs in with the onions when you fry them off and as Piggy was screaming...I mean suggesting

try some garlic - even some tubes of puree stuff would be a good place to start and then progress from there.

Don't think that you have to try all the suggestions at once; try adding one thing at a time to see how it affects the taste for you

Piggymon · 13-09-2008, 21:43

Quote:

Originally Posted by Chuckles

It did though. Too much chopped tomatoes maybe? They looked about right.

What MB said but if you're in a rush add some cornflour

13-09-2008, 21:20	#12
Piggymon Lara Croft Join Date: Jun 2006 Location: PigmoPad - Braintree Essex Posts: 8,604	GARLIC !!!11111 And other stuffz ! __________________ BF% 28/08/08 - 21%

13-09-2008, 21:21	#13
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	who changed my avatar ROFL __________________ No Sig.

13-09-2008, 21:35	#14
Chuckles '09 sexual conquests: 4.5 Join Date: Sep 2007 Posts: 1,075	Hahahaha!!! I wonder Will try with garlic next time I only used Bisto to make it thicken up a bit, wasn't sure how else to do it without chucking in flower __________________

13-09-2008, 21:36	#15
Piggymon Lara Croft Join Date: Jun 2006 Location: PigmoPad - Braintree Essex Posts: 8,604	It shouldn't need thickening up to be honest Chuckles, I never use anything to thicken mine up __________________ BF% 28/08/08 - 21%

13-09-2008, 21:38	#16
Chuckles '09 sexual conquests: 4.5 Join Date: Sep 2007 Posts: 1,075	It did though. Too much chopped tomatoes maybe? They looked about right. __________________

13-09-2008, 21:39	#17
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	you can get "thickening granules" which are a real cheat way of doing it, they don't add any flavour at all. I hardly ever use them, but I find that if I've added too much liquid and don't want to leave it to simmer down for hours I add a few and stir in. __________________ No Sig.

13-09-2008, 21:41	#18
Matblack Baby Bore Join Date: Jun 2006 Location: Svalbard Posts: 9,770	Just leave it to simmer for longer and the water will evaporate, the taste will improve too MB __________________ "we had roots that grew towards each other underground, and when all the pretty blossom had fallen from our branches we found that we were one tree and not two"