FA+
Shop
462
Views
Views
21
Favorites
Favorites
Category
Resources / Tutorials
Species Unspecified / Any
Size 1440 x 900
File Size 2.73 MB
Report this content
★
More from Vrghr
Listed in Folders
Cincinnati "Skyline" Style Chili
When wuff prepared his Coney Island sauce for a cookout in San Jose, a good friend (and serious fan of Skyline chili) there told Vrghr that the flavor was VERY close to that of the Skyline Chili she craved every time she headed back to KY. Wuffy did some exploring, and made some adjustments to the leftover sauce, and Wa La! She deemed it a match!
She was so happy! She only gets back home to KY about once or twice a year, and there's no one out in CA she's found that makes Cinci-Chili the "right way". Now she can cook it up herself whenever the craving hits!
She wrote to tell Vrghr that she had entered this Chili in a cookoff out there, and that it had won Third Place! WOOT! That's quite a tribute - not just for winning a prize, but for winning with Cincinnati-Style chili in a cookoff full of traditional "bowls of Red".
So, this is an authentic Award-Winning Chili here! *grins*
To make this, start with Vrghr's Coney Island (Coney Dog) Sauce, found here: http://www.furaffinity.net/view/16070645/
Then, add the following Ingredients to that mixture when you boil the beef:
1 tsp Cinnamon
1/4-1/2 tsp Allspice*
1/4 tsp ground Cloves
2-3 bay leaves
1-2 Oz baking Chocolate, or 2-3 Tablespoons powdered Cocoa
*If you have added the optional allspice to the original mix, use the smaller quantity.
Prepare in the same way, boiling the beef and going for a thick "meat gravy" style with silky texture. Remove the bay leaves before mashing up or serving.
To Serve
For those not familiar with Cincinnati Style Chili, the meat sauce is served over Spaghetti, and then optional beans, cheese, and/or diced onions are added on top. In Cincinnati, each additional layer of goodies is a "way", so:
- 1-way = Just the chili sauce
- 2-way = Sauce over spaghetti
- 3-way = add a heaping mound of grated mild cheddar cheese
- 4-way = add diced onions OR kidney beans
- 5-way = "The Works" with red kidney beans AND onions added.
All ways are served with Oyster crackers on the side.
And some folks like drizzling hot sauce over the pile.
Give this a try! It's about as different from the traditional "Bowl of Red" as you're likely to find! But it's pretty darn tasty in it's own right!
She was so happy! She only gets back home to KY about once or twice a year, and there's no one out in CA she's found that makes Cinci-Chili the "right way". Now she can cook it up herself whenever the craving hits!
She wrote to tell Vrghr that she had entered this Chili in a cookoff out there, and that it had won Third Place! WOOT! That's quite a tribute - not just for winning a prize, but for winning with Cincinnati-Style chili in a cookoff full of traditional "bowls of Red".
So, this is an authentic Award-Winning Chili here! *grins*
To make this, start with Vrghr's Coney Island (Coney Dog) Sauce, found here: http://www.furaffinity.net/view/16070645/
Then, add the following Ingredients to that mixture when you boil the beef:
1 tsp Cinnamon
1/4-1/2 tsp Allspice*
1/4 tsp ground Cloves
2-3 bay leaves
1-2 Oz baking Chocolate, or 2-3 Tablespoons powdered Cocoa
*If you have added the optional allspice to the original mix, use the smaller quantity.
Prepare in the same way, boiling the beef and going for a thick "meat gravy" style with silky texture. Remove the bay leaves before mashing up or serving.
To Serve
For those not familiar with Cincinnati Style Chili, the meat sauce is served over Spaghetti, and then optional beans, cheese, and/or diced onions are added on top. In Cincinnati, each additional layer of goodies is a "way", so:
- 1-way = Just the chili sauce
- 2-way = Sauce over spaghetti
- 3-way = add a heaping mound of grated mild cheddar cheese
- 4-way = add diced onions OR kidney beans
- 5-way = "The Works" with red kidney beans AND onions added.
All ways are served with Oyster crackers on the side.
And some folks like drizzling hot sauce over the pile.
Give this a try! It's about as different from the traditional "Bowl of Red" as you're likely to find! But it's pretty darn tasty in it's own right!
Category Resources / Tutorials
Species Unspecified / Any
Size 1440 x 900px
File Size 2.73 MB
Listed in Folders
Most folks don't consider "boiling" to be a normal method of cooking burger, so Vrghr isn't surprised that you hadn't tried it. *smiles*
Getting the spices right is a bit tricky for this stuff too - there's a LOT going on in there!
Sure hope this is some help in letting you get your version just the way you like it!
Getting the spices right is a bit tricky for this stuff too - there's a LOT going on in there!
Sure hope this is some help in letting you get your version just the way you like it!
Oyster crackers are traditional for Cincinnati chili, and what this wuffy used in the dish pictured. They're very like Saltine, but puffier, smaller, and a bit crunchier for more baked surface area per cracker. And yes, they do add a very nice crunchy texture component, as well as a nice salty bit to balance some of the savory spices in the rest.
Most of wuff's photos have been with his cellphone camera, but the last two (the Coney Island dogs and this chili) were taken by wuff's roomie with his new Olympus Stylus SP-100. It has a "cuisine" setting that sharpens close up imagery and also slightly emphasizes saturation.
Another trick is picturing the key elements of the dish in your mind. Are their supposed to be juicy components like the sauce, crisp ones like onions or crackers, etc.? Make sure you keep those in mind when you plate things up, and if needed, add a bit more of the juice from the pan to show off the shiny juicy brightness. Also keep in mind the colors, bright yellow cheese in this case contrasts nicely with the darker beans and sauce. A white grated cheese might not have set off the contrast as much, though the taste would have been similar enough to make both work.
Don't be afraid to "dress" the dish a bit when you're setting it up. Not just a garnish with some herb or paprika to add color. But think of your components. For example, if you have a stew, you want to feature the good veggies, meat, etc., in it. Perhaps put a couple bigger hunks of meat or potato in the bottom of your bowl, and then gently pour more of the stew on top. And go lightly with the gravy, at least for the photo dish. That way, the larger item will lift some of the other goodies out of the bath of gravy and put them in better display. In this dish, wuff made sure to let the spaghetti poke out the edges of the sauce, and the beans to lay nearer the edges of the sauce so all can be seen when the plate is finished.
Consider your angles and move about the plate, getting your eye above it or down to the table level. And move the plate about; does one side present a better composition than another? Once you've looked it about, then bring up the camera and start snapping from the directions that looked most interesting.
Lastly, a good photographer friend of wuff's from LONG ago once claimed they could shoot an entire roll of 35mm film, 24 or 36 shots, and be satisfied if they got 3 or even just 2 usable images from it. That still holds true, but today we don't need to worry about burning all that cash in useless negatives. In today's electronic world, there's no reason not to shoot many different images from different angles, some with and without flash, zoomed in or wide angle. above, below, and all around. You can always delete the ones you don't want, and out of the 10 or 15 shoots, you should be able to get a couple you really enjoy! Definitely snap a few from each direction with the flash on (use fill flash if needed and your camera supports it). Even in well-lit areas, it can give you nice highlights and reflections to make shiny and juice items stand out.
Just remember, your food is changing state as you shoot; butter is melting, juice is drying, veggies are going limp. So work quickly and if you have something especially time sensitive (whipped cream, butter, etc.), you might need to have a bit of extra on hand to "refresh" that part.
Hope this was helpful!
Another trick is picturing the key elements of the dish in your mind. Are their supposed to be juicy components like the sauce, crisp ones like onions or crackers, etc.? Make sure you keep those in mind when you plate things up, and if needed, add a bit more of the juice from the pan to show off the shiny juicy brightness. Also keep in mind the colors, bright yellow cheese in this case contrasts nicely with the darker beans and sauce. A white grated cheese might not have set off the contrast as much, though the taste would have been similar enough to make both work.
Don't be afraid to "dress" the dish a bit when you're setting it up. Not just a garnish with some herb or paprika to add color. But think of your components. For example, if you have a stew, you want to feature the good veggies, meat, etc., in it. Perhaps put a couple bigger hunks of meat or potato in the bottom of your bowl, and then gently pour more of the stew on top. And go lightly with the gravy, at least for the photo dish. That way, the larger item will lift some of the other goodies out of the bath of gravy and put them in better display. In this dish, wuff made sure to let the spaghetti poke out the edges of the sauce, and the beans to lay nearer the edges of the sauce so all can be seen when the plate is finished.
Consider your angles and move about the plate, getting your eye above it or down to the table level. And move the plate about; does one side present a better composition than another? Once you've looked it about, then bring up the camera and start snapping from the directions that looked most interesting.
Lastly, a good photographer friend of wuff's from LONG ago once claimed they could shoot an entire roll of 35mm film, 24 or 36 shots, and be satisfied if they got 3 or even just 2 usable images from it. That still holds true, but today we don't need to worry about burning all that cash in useless negatives. In today's electronic world, there's no reason not to shoot many different images from different angles, some with and without flash, zoomed in or wide angle. above, below, and all around. You can always delete the ones you don't want, and out of the 10 or 15 shoots, you should be able to get a couple you really enjoy! Definitely snap a few from each direction with the flash on (use fill flash if needed and your camera supports it). Even in well-lit areas, it can give you nice highlights and reflections to make shiny and juice items stand out.
Just remember, your food is changing state as you shoot; butter is melting, juice is drying, veggies are going limp. So work quickly and if you have something especially time sensitive (whipped cream, butter, etc.), you might need to have a bit of extra on hand to "refresh" that part.
Hope this was helpful!
You're very welcome indeed! A bit complex from the number of spices, but wuffy was told that the "real thing" is equally complex in flavors. Thankfully, though there's lots of ingredients, the technique isn't that tough.
Enjoy! And hope you like the results! Bon Appetite!
Enjoy! And hope you like the results! Bon Appetite!
Bet that was a fun experience!
Vrghr hopes his recipe does justice to the 'real thing'. Have it from a HUGE fan (and a friend of wuff's out in CA), that the flavors here are legit. But wuffy has never been able to stop into one of the diners, and the market canned versions just aren't the same thing.
If you happen to make this up, please let Vrghr know how close he came to the plate you got at Dent!
Vrghr hopes his recipe does justice to the 'real thing'. Have it from a HUGE fan (and a friend of wuff's out in CA), that the flavors here are legit. But wuffy has never been able to stop into one of the diners, and the market canned versions just aren't the same thing.
If you happen to make this up, please let Vrghr know how close he came to the plate you got at Dent!
Comments