USCHO Cooks: Are you our Top Chef?

[MissThundercat]

I’ve over cooked steak, I’ve under cooked steak (according to others’ preferences) and I’ve underseasoned steak.

Tonight for the first time I managed to overseason it. Salt bomb. I love salt so I still enjoyed it, but disappointing nonetheless. Couldn’t really pick up much of the umaminess or the great flavors I got from a fantastic sear. Just salt.

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"That was the saltiest thing I've ever tasted. And I once ate a heaping bowl of salt!"

 

[Slap Shot]

Despite the fact it's been over 90F here every day for weeks I made a pot of chili.

I went with a 1/3 each of sirloin (which I cut into 1/4" cubes), chorizo and ground chuck for a total of 2 lbs. I was able to land 2 cans of Bianco DiNapoli organic crushed tomatoes thanks to a friend here that owns a restaurant and imports them. Pressure cooked it with some chopped white onion.

After that I added the usual seasonings, but a few things that I changed: I made sure to use a more neutral oil (in this case peanut) to allow the chili flavors to star and for the first time added some cocoa powder and balsamic.

Amazing.

 

[FadeToBlack&Gold]

My chili secret is to deglaze the pot with a cup of strong coffee after browning the meats. I used to use beer of course, and I still think a bottle of a good porter or similar robust dark ale would work if you've got some on hand. But since I no longer keep beer in the house, coffee works way better than any lager or fizzy yellow domestic swill ever did.

 

[Slap Shot]

I've used a dark beer in the past and have seen people mention coffee but have not yet pulled the trigger on that.

 

[dxmnkd316]

Mine is chorizo. And then use the chorizo fat to cook the onions, then the beef. Just so much flavor develops from that sequence.