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| Originally Posted by stump Is Skyline better than Gold Star? It’s been like 15 years since I’ve been in an area where either of these chains exist. |
You know, I’ve never actually been to a Gold Star. I just love Skyline so much from my trips to King’s Island as a kid, that every time I go to Cincinnati I go to Skyline. Next time I’m in the area, I’ll have to pick up some Gold Star.
The first time I had Chili on spaghetti, it was at a local chain called Hard Times Cafe, who specialized in Chili, and had an award winning Terlingua Red, and a pretty mean Cincinnati Style as well. Since then, I’ve actually just started making it at home. Even tastes great subbing ground turkey instead of ground beef.
So we’re talking about cooking spaghetti normally, and then just putting normal chili on it? I may have to try that this weekend.
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| Originally Posted by Rob Hughes So we’re talking about cooking spaghetti normally, and then just putting normal chili on it? I may have to try that this weekend. |
That’s what I’m getting from these posts - yes? Is that the case? Because that sounds really good.
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| Originally Posted by LisaNewYork That’s what I’m getting from these posts - yes? Is that the case? Because that sounds really good. |
I believe so. My mom and I used to do this pretty much every time she made chili. It gives the chili some extra substance, and the pasta cuts the heat just a little bit (if it’s a spicy chili).
Yes. It’s a certain type of chili though. You do one pan where you cook the meat sauce. It’s ground beef with a coney-sauce type of seasoning. My dad uses some extra seasoning, like rosemary or something, I can’t remember. Then in another pan you heat some kidney beans. Put both of those on top of the plain spaghetti. Don’t do it all together, just do it in individual bowls. And on top of that add shredded cheddar cheese and oyster crackers. It’s pretty awesome. It also works like a chili dog, no spaghetti.
This sounds like some great stuff but alas my digestive track can’t handle chili. Not unless I want to both violate air and water quality laws that day.
I like some pasta with my chili, but spaghetti is the wrong form. It’s gotta be a small macaroni or shell. Eating chili with a fork? That’s just pasta sauce. Cincinnati style is too thin for my taste.
Mines actually very simple, I brown up ground turkey (obviously you can use ground beef), drain the fat off, then I add 1 can of dark kidney beans (don’t drain them), two 8 oz cans of tomato sauce, and then an 89 cent packet of chili mix (ortega is pretty good). In another pan, I boil up some thick spaghetti (8 gauge if you can find it). And then, just like mentioned above, put the spaghetti on the plate, ladle the chili over it, sprinkle on some grated cheese. Awesome eats.
Another great, and insanely simple thing to do with chili, is to make it the same way I mention above, except mix in some corn. Spoon the chili into the bottom of a baking pan,add a layer of grated cheese, then spoon over corn bread mix. Bake it at 375 for 20-25 minutes until the corn bread is baked. I took this to a 4th of July BBQ and it went over great. That’s why I love chili, you can make it as simple or as fancy as you want, and dress it up or eat it plain.
It’s technically another day where I’m at so I’m adding mine for Thursday:
24. Broccoli rabe sauteed in olive oil with garlic, black olives, and capers. Hot pepper rings are optional. It can be eaten either with pasta or in a roll, but both are with grated parmesan and hot pepper flakes.
I’ll have to side with GFC (surprise) on the wings. I have grown to like the wings better than the drumsticks. Maybe it’s because everyone takes the 'sticks, which means there’s more wings left for me.
And $3 Cafe here in the ATL has some of the best wings I’ve ever had, although Taco Mac’s are pretty good as well.
My Day two contribution:
25.Pistachios
Especially the salted (non-red) version. I can sit in front of the TV with a bag of these, and keep going until either my stomach’s full, or the can next to me is full of shells.
But to not split too many hairs, I like the big, sloppy, dripping cheese, by-the-slice NY style. The Wisconsin pizza ideal - thin, crispy, and curiously cut in squares (even the round pies!) - is a generally tasty, but ultimately disappointing, stand-in.
I suppose it’s kind of a positive that I can’t find good versions of either of my first two contributions within about 100 miles of where I live. I’d probably weigh about 300 pounds if I could.
But as with wings, I don’t like it dressed up with too much sauce. My mom makes my favorite version. Plus, it’s one of those foods you can pull out of the fridge and tear into whenever, and that’s a huge plus in my book.
Oops, I should refresh next time.
(edited for number correction)
31- The Chicken Phad Thai from Bangkok, a small food court restaurant in the Faubourg mall in downtown Montreal. It forced some of it’s neighbors out of business, having lineups until closing time on weekly nights when the whole mall is empty. Being own by a lady who was a street food cook in the titular city, it’s the best Thai food I’ve had so far, outclassing upperscale places from Toronto to New York, and it cost 7$. And when you ask for a spicy meal, they make sure you’ll end up in orbit later on.