My experience in how chilli con carne can be made:
Beans or no beans
Steak tips or ground beef
Tomato or no tomato content
Oil-based or tomato-based
Served beside rice or not
Melted cheese on top or not
My brother swears by steak tips, no beans, oil as the base, and no tomatoes. No rice. I find this to be just … meat-stuff. Needs side-dishes to round it out and get fiber in.
I use ground beef, sauced tomatoes as the base, diced tomatoes, about four different peppers, and absolutely 100% add kidney or pinto beans to simmer in it. Served beside rice with fresh cornbread. Y’need them beans, son.
Sweden, Norway, Denmark, Iceland, Finland, the Netherlands and Germany (in its north)
(some of the happiest countries in the world like licorice? coincidence?)
You will find that people love licorice of many varieties in these places.
Black, red, salted or sour.
Hell salted licorice is basically the national candy of Finland.
PERKELE!!!
You basic fucks keep on arguing on whether or not dark chocolate is the real deal while im drinking a nice cool glass of aztec xocolatl with organic foaming agents and canine blood
Hard no on “white chocolate.” This topic gets me goin’! It’s sickeningly sweet, tastes like mixing powdered milk, sugar, and just enough oil to make it malleable. It’s a condensed milk bar.
That’s not the bullshit portion. I didn’t write all of this just because of its flavour.
The name starts by lying to you, and I can’t condone disingenuous candy marketing. Legally it is not chocolate. It’s cocoa butter and milk. Cocoa solid is the flavored, brown-colored, and more expensive product you are thinking of with chocolate. It’s not present at all.
The end product of cocoa bean extraction is handy-for-math: a one-to-one mixture of cocoa butter and cocoa solid called chocolate liquor. Liquor can be further separated to have each part separate, and then used for different purposes.
White chocolate is about 40% cocoa butter but there is zero cocoa solid. That means that white chocolate is refined butter, and thus a byproduct of a byproduct in trying to refine cocoa solids. It was a way to push this undervalued lipid into a profit by throwing it at every industry possible to inflate market value - cosmetics, pharmaceuticals, food, etc.
To qualify as the lowest form of chocolate - milk chocolate - there must be 5% cocoa solid (by containing 5% cocoa powder, or 10% chocolate liquor since it is a 50:50 mixture of butter and solid). The law is written such that white chocolate is legally white chocolate and nothing else because it doesn’t qualify FDA regulations (see: Kraft “Pasteurized Prepared Cheese Product”). That’s why white chocolate is bullshit.
I haven’t tried most of these, but I’d think I’d hate pineapple on pizza and Brussels sprouts the most, even though I may or may not have last tried those decades ago.
That explains why it doesn’t taste like chocolate. I knew there was a candy conspiracy afoot! Also explains why I dislike it seeing as I do not look favorably upon the taste of straight up milk.
People hate brussel sprouts because their boomer parents would always overboil the flavor out of them. Fry them with butter and you got some delicious brussel sprouts to go along with whatever else you’re eating.
YES, boiling wise however, think “Al dante” and to ensure full cooking with good taste, cut a cross along the bottom, about 2mm deep, tend these things while cooking and poke them with a fork every so often so you know when they are good to eat.
alone it’s good, but to second what you said, serve with butter and salt.
