You can post that one here. (no offense! but it fits right in)

I know minx. I'm planning this one for tomorrow.




I downloaded Anthony Bourdain's Kitchen Confidential earlier and was inspired.

< Peeks in, backs out slowly with a look of horror.

Jesus, Villian. That thing have even a Latin name before you tucked in?

McDermott's No Fuss Chili

(Supposedly Serves Six to Eight)

1 tbsp vegetable oil

1 lb. pound small diced onion

1 tbsp minced fresh garlic

1 1/2 lbs ground beef

1 25-ounce can chili beans

1 12-ounce jar chili sauce

2 tbsp light chili powder (if you can't find light chili powder (i have been unable to) just add more dark chili powder)

1/4 cup dark chili powder

2 tblsp Worcestershire sauce

1. In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.



2. Add the beef to the onions and cook until it is about medium-rare. Do not stir the beef around too much - you want to have some large clumps of beef in the finished chili.





While waiting for the meat to cook, open a beer (preferably something cheap, ice cold and american)...sip and enjoy



Take requisite reflectoporn shot:



3. Add the rest of the ingredients and stir until it is just blended.






4. Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Don't overcook it!



Serve the chili with ice cold beer and condiments like shredded sharp cheddar cheese, sour cream and minced onions.




Enjoy!

This message has been edited. Last edited by: mcdermott,

Blackberry/Raspberry Mochi cake

1 lb box mochiko (sweet rice flour - equivalent to 3 cups)
2 sticks of butter (1 cup) melted
1 1/2 cups of sugar
12 oz can evaporated skim milk
4 eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
6 oz fresh blackberries
6 oz fresh raspberries

Preheat oven to 350. Grease 9x13 pan. (I find it easiest to just use cooking spray oil like Pam).

In a large bowl, mix together melted butter and sugar. Whisk until well combined.

Add evaporated milk and mix. Add eggs and mix well.

Add vanilla extract, salt and mix. Add baking powder and whisk until it is fully incorporated. Finally add mochiko powder, and mix until the texture is uniform and smooth.

Carefully pour about half the mixture into greased 9x13 pan. Sprinkle the top evenly with blackberries and raspberries.

Carefully scoop remaining mochi batter on top, smoothing out with a rubber spatula to create a smooth surface.

Bake for 1 hour, until crust is golden and slightly crisp.