Come Together This Cross Thread

"Matt Nichelson" (whoismatt)
11/10/2016 at 11:00 • Filed to: None

Hello and welcome to the weekly !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , !!!error: Indecipherable SUB-paragraph formatting!!! , and !!!error: Indecipherable SUB-paragraph formatting!!! cross thread! It’s (finally!) starting to cool off for most of us, so here’s something to keep warm as the temperature drops.

After the events of this week, let’s discuss something that we can all get behind. Food!

Most everybody has a favorite cold weather food that they enjoy. From chili to soup to whatever you fancy, some things are just better when served on a cold day. So what’s yours and why do you enjoy it?

If it’s something you enjoy that is year round, no worries. Feel free to share that as well. As eclectic as we all are, I am sure there will be some interesting (and very good) ideas! I love to cook, so I am always looking for new things to try.

Feel free to discuss any other topics that you feel may be of interest to other groups, but we do ask that you please be respectful and (especially this week) refrain from bringing up politics.

Also, if anybody wishes to host a cross thread, please comment below and Story645 will be in touch with you. Thanks again for allowing me to host this week!

Hope you all have a great day!

DISCUSSION (100)

jimz > Matt Nichelson
11/10/2016 at 11:07

mom’s beef stew, because I grew up with it.

Chris_K_F drives an FR-Slow > Matt Nichelson
11/10/2016 at 11:08

I was introduced to hot buttered rum at my favorite bar in downtown Chicago last winter. It’s essentially the perfect cocktail for winter, especially if you’re a rum fan. I instantly fell in love with it.

http://www.epicurious.com/recipes/food/views/hot-buttered-rum-233820

There are, as one would expect with a cocktail, several variations in the recipes (mainly regarding the type/amount of spices and amount of rum), but it’s an excellent way to get you in the holiday spirit with spirits.

Matt Nichelson > jimz
11/10/2016 at 11:09

Nothing like mom’s home cooking.

BunkyTheMelon > Matt Nichelson
11/10/2016 at 11:09

I’m torn between a good, spicy chili or a grilled cheese and tomato soup. I guess one is my inner adult speaking, and the other is my inner lil Bunky speaking .

Matt Nichelson > Chris_K_F drives an FR-Slow
11/10/2016 at 11:10

That actually sounds really good. May be a good alternative to a traditional cider drink.

Matt Nichelson > BunkyTheMelon
11/10/2016 at 11:11

I see nothing wrong with either of these. Tomato soup is always best served with a good sandwich imo.

bhtooefr > Matt Nichelson
11/10/2016 at 11:14

Some piping hot, burn-your-intestines-out chili is divine.

I’m also a fan of spiced cider, with a splash of rum. And, egg nog, although that’s a cold drink obviously.

interstate366, now In The Industry > Matt Nichelson
11/10/2016 at 11:14

It’s a drink, but hot chocolate always hits the spot.

OPPOsaurus WRX > Matt Nichelson
11/10/2016 at 11:16

I love soups. My favorite, as being from New ENgland is a good seafood chowder. I use haddock, Shrimp and scallops.

I also make Tom Kha Gai, which is like an asian version of a vegitable soup. I put chicken, straw mushrooms, baby corn, carrots, onions, and the broth is 50/50 coconut milk and chicken broth with a few limes.

I my third is a mexican chicken and rice soup. Chicken broth with a few limes, ciken rice carrots onions and a couple tomatos

$kaycog > Matt Nichelson
11/10/2016 at 11:19

Kinja'd!!!

Chili............YUM!

Matt Nichelson > bhtooefr
11/10/2016 at 11:22

Chili is definitely a winter weather staple.

Egg nog is very good. Have you ever tried boiled custard though? It’s not as common, but also very tasty. Sprinkling some cinnamon or nutmeg on it makes it better.

Matt Nichelson > interstate366, now In The Industry
11/10/2016 at 11:22

Nothing wrong with that!

HammerheadFistpunch > Matt Nichelson
11/10/2016 at 11:25

Has this been crossposted? I don’t see anyone not from oppo

Matt Nichelson > OPPOsaurus WRX
11/10/2016 at 11:25

I live in the south, but I want so bad to try a good seafood chowder one day. Yours sounds really good.

That one sounds very interesting. My wife and I both love trying new things. May run this one by her.

I dig that take on chicken soup. Sounds great!

Matt Nichelson > HammerheadFistpunch
11/10/2016 at 11:26

I commented to Story645 a little while ago that it was up. Would you be able to?

Chris_K_F drives an FR-Slow > Matt Nichelson
11/10/2016 at 11:26

Rum is a good alternative to most drinks.

Matt Nichelson > $kaycog
11/10/2016 at 11:26

Indeed!

HammerheadFistpunch > Matt Nichelson
11/10/2016 at 11:28

No, I don’t have authorship on any of those sites. I was just curious who was cross posting this and if it had been done.

djmt1 > Matt Nichelson
11/10/2016 at 11:36

I just discovered I own a griddle. Things are good now.

Kinja'd!!!

Matt Nichelson > HammerheadFistpunch
11/10/2016 at 11:40

Ah ok. Hopefully Story will see my comment soon and get it sent around.

Matt Nichelson > djmt1
11/10/2016 at 11:43

Griddles are great to use. Lots of different things you can cook on them

Wheelerguy > Matt Nichelson
11/10/2016 at 11:48

Just checked my calendar and...

Oooooooohhhh.

My birthday is a Thursday, which is cross-thread day.

Alright, I’m gonna punch a ticket for 1 December. I’d like to have a go at hosting one.

OPPOsaurus WRX > Matt Nichelson
11/10/2016 at 11:56

the tom kha gai is awesome. even my daugher (4) eats it. traditional tom kha gai calls for only chicken and straw mushrooms. I love the soup but it wasn’t really filling. I started thinking of typical vegetables that would come in an average Thai stir fry to build it up a little. You also need to add Lemon Grass and Ginger root, which neither are edible (they are just for flavor, you can;t really chew them) cilantro and a small amount of fish sauce.

Agrajag > Matt Nichelson
11/10/2016 at 11:59

Chili on cornbread is my winter only meal.

Kinja'd!!!

Matt Nichelson > Wheelerguy
11/10/2016 at 12:25

Awesome. It’s real simple. Story645 has authorship on all the kinja blogs covered. Once you make a post, just let story know so it can be shared to the other blogs. You can pick whatever topic you wish, but it’s best to make something that wouldn’t cause a huge fight.

Matt Nichelson > OPPOsaurus WRX
11/10/2016 at 12:27

Nice. Definitely going to look into it and see about giving that a try. Thanks for sharing!

Matt Nichelson > Agrajag
11/10/2016 at 12:27

Bonus for the old school looking spider man cup.

Agrajag > Matt Nichelson
11/10/2016 at 12:30

That’s my soup/chili and cornbread cup.

Roundbadge > Matt Nichelson
11/10/2016 at 12:37

Kinja'd!!!

Lunch for this week has been Pasta E Fagioli. My awesome gf made a pot of it for me on Sunday. She’s not a huge fan...but I sure am.

Picture isn’t mine, but the nearest approximation of what I’ve been eating this week.

Matt Nichelson > Roundbadge
11/10/2016 at 12:44

Very nice. What kind of beans did she use?

Roundbadge > Matt Nichelson
11/10/2016 at 12:48

Unless I’m mistaken, Bush’s white beans. I know they were white, anyway.

k2b: da man trynta steal mah bloggy!!!!!!! > OPPOsaurus WRX
11/10/2016 at 13:06

At least two of these sound amazing. Gimme.

k2b: da man trynta steal mah bloggy!!!!!!! > BunkyTheMelon
11/10/2016 at 13:08

Grilled cheese an tomato soup is not kid food if you use really good bread and cheese. :)

k2b: da man trynta steal mah bloggy!!!!!!! > interstate366, now In The Industry
11/10/2016 at 13:09

Every morning this week. It’s been so lovely.

k2b: da man trynta steal mah bloggy!!!!!!! > Matt Nichelson
11/10/2016 at 13:10

Soup and chili, like everyone else, and baking potatoes is happening again because it gets waaaaaay too hot to do it for months on end. Now, if some chili finds its way onto one or two of them taters, it’s all good. Also I love to make baked pasta for an excuse to turn the oven on.

Laserface1242 > Matt Nichelson
11/10/2016 at 13:10

I think that we all need this.

DisturbedShadow > Matt Nichelson
11/10/2016 at 13:19

Hey, how are all you people outside of tay doing? Been a while since I poked my head in one of these pan-kinja threads.

DisturbedShadow > OPPOsaurus WRX
11/10/2016 at 13:20

Gotta love that New England chowder. Yum. Haven’t had any in a while, what kind of New Englander am I? haha.

DisturbedShadow > Agrajag
11/10/2016 at 13:22

Mmmm. My mom makes great chili.

Loving the cup!

Ishamael > Matt Nichelson
11/10/2016 at 13:24

Chili man there is nothing like a good home made slow cooked chili. As it’s starting to get colder in Canada (I live in Toronto) I thought this weekend would be a good time for chili. I’m also starting up a month long cleanse whereby I cut out processed foods/junk food, alcohol, and coffee (Tea is allowed). To do that I’ll make a good chili with all sorts of goodies, especially hot - really hot, get the blood moving. I may add extra Jalapeno’s this time too.

interstate366, now In The Industry > k2b: da man trynta steal mah bloggy!!!!!!!
11/10/2016 at 13:28

Mmm, baked pasta.

k2b: da man trynta steal mah bloggy!!!!!!! > interstate366, now In The Industry
11/10/2016 at 13:31

Right? Cheese on top get all toasty... *stomach growls* ...dammit.

extraspecialbitter > DisturbedShadow
11/10/2016 at 13:35

Oh, you know. Not doing my job. Looking at car parts. Procrastinating when I really can’t. Same ol’.

You?

OffkilterPendy > Matt Nichelson
11/10/2016 at 13:36

I have so many. Lentil soup. Mashed potatoes. Fruit pies

Burt Reynolds Jr > Matt Nichelson
11/10/2016 at 13:38

Chili guy here. Already made one crock of it, but people came over and ate it all...

Probably making another one in a couple weeks, as we are starting to get frost now :(

Leon711 > interstate366, now In The Industry
11/10/2016 at 13:40

I’m a big fan of Mocha, sometimes hot chocolate can be too sweet for me but I find the coffee takes the edge off in a Mocha. Great for cooler weather.

Early Discloser > Matt Nichelson
11/10/2016 at 13:41

My friends and I just stepped off a train to London (from Scotland) about two hours ago, and despite drinking copious amounts of alcohol on the +8 hours journey, the first thing they wanted to do was... go into a Wetherspoons pub (one of the worst kinds of soulless pub) to drink.

I went for a walk and got myself a tasty beetroot and halloumi wrap.

V12 Jake- Hittin' Switches > Matt Nichelson
11/10/2016 at 13:47

I hate all chili. On a lighter note I’m going to get battlefield 1 tonight and then going to see a play with a friend of mine. I’m taking tomorrow off however, so yay 3 day weekend!

DisturbedShadow > extraspecialbitter
11/10/2016 at 13:48

Not looking for a job like I should be XD

I guess I’m in the same boat, sailing the high seas of procrastination.

extraspecialbitter > Matt Nichelson
11/10/2016 at 13:49

Koreans have something called (“suhl-lung-tahng”- I was tempted not to translate it for lulz, but nah ) which is a beef bone soup, specifically ox leg stock.

I dunno specifics, but the whole process from store to mouth takes about 8 hours. The result is a heavily strained, low-fat, non-oily, non-salty, very healthy, beef soup that makes you want to fight the world after you’ve had it. Often served with rice noodles.

Kinja'd!!!

KateFromIowa > Matt Nichelson
11/10/2016 at 13:54

I did chili a couple of weeks ago, and chicken and rice last week. This weekend I think I’ll do a vegetarian stew, I have beans, greens and lentils to start with. After I get paid though, I’m going to bake mini-pies for rge freezer. One set of chicken pot pies, and one set of steak and Guiness pies. I can’t remember the size of my mini pie pans, but I think I can probably get four of each (meaning a goodly amount of filling rather than ending up with a bunch of miser’s pies.)

extraspecialbitter > DisturbedShadow
11/10/2016 at 13:56

EL_ULY > Matt Nichelson
11/10/2016 at 13:57

Some Abuelita hot chocolate

and Pan dulce for warming up in weekend morning

Roundbadge > Chris_K_F drives an FR-Slow
11/10/2016 at 13:57

I’ve not tried this before.

With all the rum we suddenly have in our house for whatever reason...this is something I’m going to try this winter.

Matt Nichelson > k2b: da man trynta steal mah bloggy!!!!!!!
11/10/2016 at 14:04

That sounds wonderful! Love me some baked pasta. A potato is great with all sorts of stuff on it.

Matt Nichelson > Laserface1242
11/10/2016 at 14:05

Monty Python is the best.

Matt Nichelson > DisturbedShadow
11/10/2016 at 14:06

Glad you could join! Doing ok here. Happy to be off tomorrow. Love me a 3 day weekend.

The Lurktastic Opponaught > Matt Nichelson
11/10/2016 at 14:08

Hello, everyone.

I go for grilled cheese and tomato soup. American cheese on white bread is certainly acceptable, but I’m partial to sourdough with stinking bishop or St. Agur.

Maillard reactions make everything better :-)

Matt Nichelson > Ishamael
11/10/2016 at 14:08

Sounds like a plan. I’m hoping to make a big pot for my family here pretty soon. Good luck with the cleanse! You’re a better person than me. I couldn’t make it without my coffee.

Ishamael > Matt Nichelson
11/10/2016 at 14:10

Last time Coffee was the one I broke on before the end.

Matt Nichelson > OffkilterPendy
11/10/2016 at 14:10

I’ve never tried Lentil soup. Gonna need to look it that one.

Matt Nichelson > Burt Reynolds Jr
11/10/2016 at 14:13

I live in the southern US, so just now getting into steady 70's weather here. Chili is going to be made soon, though.

Matt Nichelson > Early Discloser
11/10/2016 at 14:15

My wife and I want to go over there before we die. Are you from there or just on holiday?

Matt Nichelson > V12 Jake- Hittin' Switches
11/10/2016 at 14:16

I’m off tomorrow as well. So looking forward to that. How’s that game? I don’t have much time for games anymore, but that one looked pretty interesting.

Matt Nichelson > extraspecialbitter
11/10/2016 at 14:19

That sounds very interesting indeed. Would love to try it, but we probably don’t have what it asks for near where I live. I’ll need to look into it, though.

Matt Nichelson > KateFromIowa
11/10/2016 at 14:22

Out of curiosity, how do you do your chili? I live in south MS and I know it differs depending on where you live. Steak and Guiness pie sounds amazing!

Matt Nichelson > EL_ULY
11/10/2016 at 14:22

Sounds good!

Matt Nichelson > The Lurktastic Opponaught
11/10/2016 at 14:26

Kinja'd!!!

I love cheese. My wife says i could eat cheese with a side of cheese. I haven’t heard of either of those two before. Gonna have to research them.

Matt Nichelson > Ishamael
11/10/2016 at 14:26

Good coffee is hard to let go of for sure.

DisturbedShadow > Matt Nichelson
11/10/2016 at 14:37

I’ve lost concept of weekdays and weekends since I graduated...

The Lurktastic Opponaught > Matt Nichelson
11/10/2016 at 14:38

They’re pungent. I have an (almost) entirely broken sense of smell, so I skew toward foods that most people find repellent. It’s the only way I can get any taste out of what I eat.I love ripe cheeses and cured meats.

That reminds me... I almost got kicked out of a hotel when I was on overseas assignment because other guests were complaining about the smell of cheese emanating from the fridge in my room. It was stinking bishop. My goodness that was good cheese.

Burt Reynolds Jr > Matt Nichelson
11/10/2016 at 14:39

Man am i jealous. I am a thin guy, and warm weather treats me much better, especially because I don’t have the best circulation.

also, cook red potatoes and throw those in your chili if people dont like beans. makes it real hearty

KateFromIowa > Matt Nichelson
11/10/2016 at 14:44

It really depends on what’s in it. If I use shredded/pulled beef, it’s just beef. Same for beans, if it’s beans it’s just beans. But ground beef, turkey and chicken always seem to need a little help, so those get both meat and beans. Depending on what else is going in, I may use a combination of pinto, black and white beans (I don’t really like kidney beans) or not. I do a chicken chili in the spring with a tomatillo and white bean base that’s pretty good, but just seems wrong this time of year.

OffkilterPendy > Matt Nichelson
11/10/2016 at 14:45

I have had a few different incredible ones. A Spain Spanish cuisine restaurant near me has a great one. So does an Indian restaurant

Matt Nichelson > DisturbedShadow
11/10/2016 at 14:46

I understand. Life comes at you fast once school is over.

Matt Nichelson > The Lurktastic Opponaught
11/10/2016 at 14:47

Pungent cheese isn’t always bad as some may think. I’ve had several over the years that smelled awful but tasted great.

That’s hilarious. Kicked out over cheese would make a very interesting story.

The Lurktastic Opponaught > Matt Nichelson
11/10/2016 at 14:49

While we’re on the topic of food, has anyone else tried hákarl?

Matt Nichelson > Burt Reynolds Jr
11/10/2016 at 14:50

Ah yeah I can imagine. Definitely stay warm then!

Really? I’ve never thought of adding potatoes to chili, just putting chili on a baked potato. I don’t mind beans in my chili, but I am not a huge fan either. May need to give this a shot.

The Lurktastic Opponaught > Matt Nichelson
11/10/2016 at 14:52

It was a little awkward. I apologized profusely and (because it was winter in Cardiff) stuck the cheese out on the window ledge for storage. As I’d been living at this hotel for ~3 months at that point, I really wanted to stay in their good graces.

Matt Nichelson > KateFromIowa
11/10/2016 at 14:53

Shredded/pulled beef for chili? That sounds amazing. I’m with you on not caring much for Kidney beans. Pinto is usually what I put if I am going to add beans to my chili. The chicken chili sounds really good, but yeah you are probably right. I have some more ideas now, though. Thanks for sharing!

The Lurktastic Opponaught > Matt Nichelson
11/10/2016 at 14:54

I always think of the line from Ratatouille: “if you can muscle your way past the gag reflex, it opens up all sorts of culinary possibilities!”

Matt Nichelson > The Lurktastic Opponaught
11/10/2016 at 14:55

Haven’t tried that before. I don’t do well with ammonia smells so probably best for me not to.

Matt Nichelson > The Lurktastic Opponaught
11/10/2016 at 14:56

That’s just funny. It must be really strong if people could smell it from a closed fridge. My wife may kick me out if I get any haha.

uualternate > Matt Nichelson
11/10/2016 at 14:59

Best cheat when making chili: 2 cans of tomatoes, 2 cans of kidney beans; rinse and drain one of the cans of beans and combine with a can of tomatoes in a blender and puree, then mix in with your cooked meat of choice with the other two cans, and assorted spices. Tasty!

Matt Nichelson > uualternate
11/10/2016 at 15:02

So the puree sort of acts as a base then I assume? That’s definitely an interesting take on doing it. Thanks!

KateFromIowa > Matt Nichelson
11/10/2016 at 15:18

If you can get some, smoked dried beef is definately worth the minimal trouble it takes to soak it in a bit of beef broth the day before you make your chili. Or if you don’t mind shredding it halfway through cooking, you can just add it to the pot as-is.

uualternate > Matt Nichelson
11/10/2016 at 15:23

Yeah, makes it nice and thick. I also like to sauté some onions then add the seasonings and garlic to make them fragrant before cooking the meat.

Matt Nichelson > KateFromIowa
11/10/2016 at 15:26

What type of beef would be best if just shredding it? i don’t mind going that route since I do roast in a slow cooker a good bit.

Matt Nichelson > uualternate
11/10/2016 at 15:30

That sounds really good!

Burt Reynolds Jr > Matt Nichelson
11/10/2016 at 15:33

hope you like it. I am planning on trying to make a half-smoke next time, acter watching that foodspin talk about it. I have never put chorizo in chili before.

Matt Nichelson > Burt Reynolds Jr
11/10/2016 at 15:38

I haven’t either. I think it would add a good element in bringing some smokiness along with some spice.

omnichad > The Lurktastic Opponaught
11/10/2016 at 15:46

What’s with all of northern Europe eating their cleaning products? There’s this foul-looking thing with ammonia, and then there’s lutefisk made with lye (and if done wrong, soap).

KateFromIowa > Matt Nichelson
11/10/2016 at 15:47

Either chuck or round. If you’re making chili, it’s best to use it the day after cooking and cold, it’s easier to control how much fat the beef adds if you do.

user314 > Matt Nichelson
11/10/2016 at 15:50

I know it makes me a heretic in the eyes of some, but I love a bowl of Cincinati Chili ( 5 way , natch).

Matt Nichelson > KateFromIowa
11/10/2016 at 15:53

Perfect. I use chuck most of the time so I will give that a try. Thanks!

Matt Nichelson > user314
11/10/2016 at 15:58

I’m from the south, so you’ll have to forgive me on asking this. What is the difference between Cincinnati and skyline chili? Or is it the same? I hear mixed reviews on this kind of chili, but it doesn’t sound too bad.

omnichad > Matt Nichelson
11/10/2016 at 16:01

If we’re starting a conversation about how everyone does their chili, I’m in. I live in the midwest (IL) where chili usually has a liquid base (more soup than stew) and chili is often served with a side of peanut butter sandwiches. My chili has way more ingredients than average.

I use a 3 lb. chuck roast, trimmed, browned, and then cubed into 1/2” pieces. I add that to the crockpot along with 1 diced onion, 1 diced green bell pepper, and 2 diced red bell peppers. For beans, I rinse one can each of light and dark red kidney beans. I add a large can of whole peeled tomatoes, cut into smaller chunks. For the liquid base, I add a single-serve can of V8 or tomato juice.

For seasoning, I simmer 3-4 each of dried guajillo and ancho chili peppers (veins and seeds removed) until soft with a can of V8 or tomato juice. I throw that all in a blender and puree it until smooth and strain that into the crockpot. I also add a generous amount of cumin, some mexican oregano, a lot of worcestershire, and about a tablespoon of cocoa powder (Hershey’s - not dutch processed), and a little bit of store-bought chili powder for good measure.

Everything gets simmered together for 8-10 hours on low.

For all that effort, it comes out a lot like a basic chili, but a little more earthy and tangy. This is a very mild chili to appease my wife, but I add Trader Joe’s Jalapeño hot sauce to my bowl (made with red ripe jalapeño peppers) and it’s just right.

Matt Nichelson > omnichad
11/10/2016 at 16:12

So you add beans and potatoes? I’ve seen one or the other on here so far, but not both.

That’s quite a grouping of ingredients. I do have to ask, what’s behind using cocla powder? First time I have heard of using that.

story645 > HammerheadFistpunch
11/10/2016 at 16:14

sorry, woke up late.

story645 > Wheelerguy
11/10/2016 at 16:16

Awesome sauce! You’re now on my calendar for Dec. 1