Chili is personal, and you have your favorite recipe. I respect that. I’m not here to argue with your one true chili love.
But I would bet that there are some ways that you could make your tried-and-true recipe even better. I’m just talking about little things to add extra flavor here or give some richness there—small tweaks that, when tallied up, amount to a more fantastic chili.
Some will think cinnamon in chili is an abomination. And I like cinnamon. In ice cream. On apples. In chewing gum. But in chili? It’s worth an experiment – cinnamon can do some interesting things in more savory dishes.
We all know what happens when a chocolate bar sits inside of a backpack on a really hot day: it melts, and even if it resolidifies, it will never quite look the same. But what if you could tailor your chocolate to have a higher melting point?
Hershey’s made chocolate that stayed solid up to 60° C/140° F. They made the chocolate for the US military, and it was distributed to 1990 Gulf War troops.. It wasn’t very tasty though, and apparently the military cut orders and Hershey’s had a bunch left over, so they rewrapped it in desert camo and sold it domestically as a novelty product. I remember eating one, and thinking it’s no surprise our troops didn’t like it.
Water is an ingredient, so it’s actually “Two-Ingredient Chocolate Mousse”. Dark chocolate is the best choice for this, as it will melt easier. The video fails to mention that it added 1 cup of [ice] water…
It may be simple, but it’s a good bit of work. I think the reason they suggest a whisk is for fine control over texture, so you don’t run the risk of overmixing or causing the mixture to re-separate.
The iconic cartoon character Popeye became most famous for his slapstick routine of eating a can of spinach, then attaining superpowers that he often used to give his gigantic nemesis Bluto a severe pummeling.
But Bluto might be lucky that Popeye never got his hands on a glass of beet juice.
100 grams of arugula is roughly equivalent to 500 grams of beets. To varying degrees, many other leafy greens work too. You can also get the same effect by supplementing citrulline. But for those of us on warfarin/coumadin – stick to beets for vitamin k content.
Not around your waist, but on your plate: A new report from the Credit Suisse Research Institute found that more and more of us are choosing whole-fat foods over skim, lite, fat-free or other modern monikers of leanness. And while many health organizations like the American Heart Association still want us to cut down on fat—particularly saturated fat—this full-fat trend may be a healthy rebellion against those decades-old credos, according to recent studies.
The article fails to mention why fat is good in our diet: fat soluble vitamin uptake is greatly improved when consumed with fat. So I don’t know why they listed protein as something that is improved by eating fat…
Be mindful of how much vitamin K there is in the suggested foods: