OT: Miles Davis Famous Chili Recipe

[Moonglow]

Thought this article would appeal to folks here somehow, so thought I'd share. Probably a good idea to keep a defibrillator handy after consumption.

 

Klonk

 

Seems a fair number of creative people enjoy cooking. Not sure if this has ever been subjected to critical analysis, but it sort of flows (i.e., culinary arts).

 

Enjoy!

[Docbop]

Sounds good to me kind of like my dads. Chilli over spaghetti I got into high school my buddies and I would go to Bob's Big Boy after jams and they had spaghetti and chilli so I tried and like it. Later I got into my favorite. Where I grew up there were a bunch of like Japanese diners and had chilli over steamed rice usually with a grilled hot dog on top. I love chilli and rice now. For breakfast you could get steamed rice instead of hash brown and I'm hooked on rice and eggs now. Once a week they had beef stew as the special and you got it they served it over steamed rice. I like pretty much anything over steamed rice now. The main place I went to the owners were Japanese Hawaiians so Spam was a popular breakfast meat and I dig that too. They had a number of Hawaiian dishes and also what we called in the Japanese tacos. They were cheap and good.

 

Hum some chilli and rice or spaghetti sounds good for dinner tonight!

[drawback]

Chili & rice was a staple around our house growing up.

[KuruPrionz]

I love to cook!

That's an interesting recipe and I'm sure I'd enjoy a bowl.

 

Many of my dishes start with 3" deep cast iron skillet. I saute chopped red onion, fresh minced garlic, a couple of finely chopped habanero peppers (don't rub you eye!!!!) and thinly sliced ginger root in olive oil and butter.

Sometimes I cut up some bacon into small pieces and add that to the starter.

 

Next up is choice of meat, usually chicken or beef but anything will work - cut up fairly fine and tossed in. I usually use rice, have used beans. Always dry beans, soaked, rinsed and cooked - never canned.

A pot of that lasts a few days - I'll put some frozen organic vegetables in a large bowl, microwave them for a couple of minutes, add some of this "gorp" I've cooked up and go 2 more minutes in the microwave.

 

Everybody's got their own thing, part of the fun of cooking is having a style. That's what makes it an Art, like music.

[S_Gould]

I used to think I'd be a chef. I worked in restaurants from age 14. I apprenticed in a couple of 4 star restaurants, trained with a Cordon Bleu instructor, worked as sous chef (and later de facto chef de cuisine), until I realised I was earning more money (& working less hours) as a musician. Most of my specialties are a bit too complicated for a forum post, but here's a really delightful & simple chilled soup:

 

Cut 1 lb. (450g.) of sweet onion, and I lb. of roma tomatoes into large chunks. Place them in a large saucepan with a fist full of fresh basil leaves. Cover with chicken (or vegetable) stock and simmer until veggies have softened (about 1/2 hr.). Remove from heat and allow to cool. Pour into food processor and pulse until thoroughly mixed and veggies are is small chunks (NOT pureed). add 1/2 pint heavy cream and chill; serve cold topped with croutons and a dusting of shaved parmesan cheese.

[harmonizer]

I would have expected a Miles Davis recipe to be more about what he left out of it, and making us love the result.

 

(sorry, just had to say it)

[MAJUSCULE]

Pair it with a Charles Mingus cocktail and you've got yourself a party.

[ProfD]

I love to cook!

 

Everybody's got their own thing, part of the fun of cooking is having a style. That's what makes it an Art, like music.

Same here and agreed. For me, being a musician and cooking are similar because both require your own swag (style) and flavor.