From Downstairs I hear "Oh No!"

Discussion in 'Bad Dog Cafe' started by unixfish, May 27, 2020.

  1. unixfish

    unixfish Doctor of Teleocity Silver Supporter

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    My wife was making a large pot of chili, so we might actually have leftovers. She was grinding Himalayan pink salt into the crock pot when the grinder snapped and dumped half of it's contents into the mix. She scooped out as much as she could, as fast as she could. We added an extra pound of sausage (there was already 2.25+ lbs of ground beef and a pound of sausage in there), a fourth can of diced tomatoes, and half a quart of water, trying to reduce the saltiness down a bit.

    It is still a bit salty, but still good. She was really afraid we would need to dump it. Crisis averted!
     
  2. Manual Slim

    Manual Slim Friend of Leo's

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    Nice save. This is the sort of thing that gets professionals’ hours cut!
     
  3. Mexitele Blues

    Mexitele Blues Tele-Holic

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    Himalayan salt? Did you run that by the other chili thread?
     
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  4. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    And here, like a chump, I buy my Himalayan pink salt in a powder!

    Heh, actually, I saw someone serve food on a pink salt slab on a cooking show. I want to do that ... and feel like a king!

    [​IMG]
     
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  5. ghostwolf

    ghostwolf Tele-Holic

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    Raw potatoes will draw excess salt out of soups and whatnot. Just put the spud in the chili while reheating for a bit, should help.
     
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  6. unixfish

    unixfish Doctor of Teleocity Silver Supporter

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    Good to know. If it is still too salty for "the Girls" I may run out and buy some potatoes for that.
     
  7. unixfish

    unixfish Doctor of Teleocity Silver Supporter

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    The pros probably don't use cheap, disposable grinders with the salt chunks already in them. I'm not surprised it broke after looking at it.
     
  8. unixfish

    unixfish Doctor of Teleocity Silver Supporter

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    Yeah, but how do you clean that? I assume that is not dishwasher safe? :lol::lol::lol:

    My wife puts everything in the dishwasher - if the kids would fit, they would go in there too! (OK, not really, just *almost*...)
     
  9. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    I wondered, too. Sand it down? Or just share the slobber.
     
  10. Manual Slim

    Manual Slim Friend of Leo's

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    There’s TONS of crappy equipment in restaurants. Some places use it almost exclusively. Oy!
     
  11. Manual Slim

    Manual Slim Friend of Leo's

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    I suppose that depends on the flavor profile you’re going for but some slobbers just don’t work well in all recipes.
     
  12. unixfish

    unixfish Doctor of Teleocity Silver Supporter

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    Her chili is nontraditional - but we like it. This is the normal recipe that we were attempting expanding on for leftovers:

    1 - 1.33 lb ground beef, browned
    1 lb mild ground sausage, browned
    2 boxes Tempo or Carroll Shelby Chili mix - we don't use the thickening flour / mesa
    2 green peppers, chopped
    1 purple onion, chopped
    2 cans diced tomatoes (with juice)
    1 can kidney beans (not sure if she keeps the juice for that)

    Simmer in the crock pot for a few hours.

    Sometimes it is a bit watery - but we don't like it thick like gravy.
     
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  13. LutherBurger

    LutherBurger Friend of Leo's

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    Now I get it...

    It's not the hundred-million-year-old salt that has an expiration date -- it's the package.
     
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  14. Dreadnut

    Dreadnut Tele-Afflicted

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    Nice save, Unix!

    The problem is, salt is my enemy. I can only have about 1500 mg per day max. I have pretty much eliminated salt(s) from my kitchen, I'm using substitutes like onion powder, garlic powder, dried basil, coarse ground black peppercorns, Lime and Lemon juices, different varieties of Mrs. Dash -they really make some nice ones, a chili-lime one that works great for chili and tacos, a lemon/garlic thing, a table shaker, etc. I make my own dry rubs now, which have been known to contain finely ground coffee beans and Saigon cinnamon.

    In short, you won't miss the salt if I'm cooking.
     
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  15. Guitarzan

    Guitarzan Poster Extraordinaire

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    Raise your sights and eat aged beef from one of the modern, trendy steakhouses in Chicago, NYC, Dallas, etc. that age their own beef in a room lined with pink salt blocks.


     
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  16. unixfish

    unixfish Doctor of Teleocity Silver Supporter

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    We have as well. My wife had to start drinking a salt slurry since her levels were too low. We don't use it normally; for chili, she would do four or five grinds in a crock pot. I am probably under 2000 mg normally, my wife was half that at most. But when the whole things dumped in - ugh.

    I also salt my mashed cauliflower, but other than that, nope.

    I probably need to learn a bit more about seasoning meats without salt; I just have not looked into it.
     
  17. koen

    koen Friend of Leo's

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    That’s why you should always pour the salt/pepper/spices in a small cup first and then transfer it to the dish. :)
     
  18. unixfish

    unixfish Doctor of Teleocity Silver Supporter

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    But that sounds like a lot of work. :lol::lol::lol:
     
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  19. sean79

    sean79 Poster Extraordinaire

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    I hope the “real chili” crowd doesn’t see this...
     
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  20. televillian

    televillian Tele-Afflicted

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    when it rains it pours
     
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