T'Mahk Too - Comments on BelJuWhat?

By Christina

Fri, 18 Aug 2006 22:17:15 -0500

I will have to try it!!

We've put your White Chili on our regular rotation, so why not??

Keep 'em coming!

By staci

Fri, 18 Aug 2006 23:04:09 -0500

If it was bland at all, you didn't add enough garlic and/or salt and pepper. Also important is browning the links to be very browned and scraping the bottom of the skillet. It helps to flavor it. It should be very flavor-ful, not bland at all. Although I'm speaking of my original recipe, not the Kimodified one. :P

Keep trying new recipes; you're bound to strike pay dirt eventually! ;)

By Becky

Sat, 19 Aug 2006 08:49:14 -0500

This post makes me think that I should blog about our meal last night. LOL We had a similar experience. LOL

By kim

Sat, 19 Aug 2006 08:54:38 -0500

Christina - I'm so glad you are liking the white chili as much as we do!! I don't make it so much in the summer, but I'm glad it's getting cool, I will start again. I don't have any "rotation" though, which is why I'm always floundering at the last minute.

Staci - Hmmmm. I did at 3 times the minced garlic the recipe suggested ... Although I don't know, maybe my minced garlic is getting old, it didn't seem overly garlicky. But we do really like garlic.

I may not have browned the links enough, they were starting to get brown and crispy (we used to call the crispy stuff "grackle" when I was little) but I left the sausage *pieces* still plump, I didn't want to cook them down to crunchy bits. But they WERE more than fully cooked, they were well browned with crispy parts ...

But as far as scraping the pan -- I used a heavy nonstick pot and so there wasn't any scraping, all the bits of onion and sausage stayed in the pot when I added the other things ... So wouldn't all the flavor have still been there, just not scraped? ;-) LOL

But thanks for the recipe, it was fun to try and blog about.

Becky - yeah, I'll be waiting to read it!!!!