Best dish you have had in the last 30 days?

[El Hoze]

11 hours ago, LaoFan said:

Texas Chilli.

I hate to say it... but I think chili needs beans.

Them’s fightin’ words among Texans! 🤣 

Good timing, I am just about to start the chili tonight for Sunday. I do it once a year either for the playoffs or Super Bowl.   

I have competed in and won a bunch of chili cookoffs over the years. Never an official “ICS” (International Chili Society) cookoff as those have a ton of rules….one of which is no beans or “fillers” for the “traditional red” which is the main event. For “homestyle” chili beans are actually required. 

I will say from experience when at a chili cookoff and I’m assessing my competition before the judging two things I always like to see competitors using are ground beef and beans as they almost always don’t score as well as chilis made with chunks of beef that have been well browned and then braised down into a shredded form…and ones made without beans. I also like to hear people bragging that they used 150 different ingredients/spices…for me being an OCD nutball it signals a lack of strategy and direction. LOL

My strategy is usually a ton of carmelized onions, a large component of oxtail for the meat, and a ton of time to break it down into a fairly homogenized mix. 48 hours is ideal if competing. At home I might go inside of that  

I had a chicken chili made with white beans one time at a cookoff that blew my mind. Still trying to replicate it to this day. So who cares about tradition I say as long as it tastes good  

An interesting fact is that the “ICS” (the governing body of chili cookoffs) and the first large-scale chili cookoff were started by race car legend Carroll Shelby in Terlingua, TX. You’ll often see Shelby buffs decked out in their “Terlingua Racing Team” logos at various events. I am the proud owner of a Shelby 427 Cobra continuation car. The original bill of sale is actually signed by Carroll Shelby. Funny coincidence as I only realized the connection after I had gone down both the chili and Shelby rabbit holes. 

Your chili looks delicious!!!! Given your cooking skills and attention to detail I would bet that it came out banger. 

Cheers! 

[Gemini_Man]

On 2/6/2026 at 3:24 PM, El Hoze said:

Them’s fightin’ words among Texans! 🤣 

Good timing, I am just about to start the chili tonight for Sunday. I do it once a year either for the playoffs or Super Bowl.   

I have competed in and won a bunch of chili cookoffs over the years. Never an official “ICS” (International Chili Society) cookoff as those have a ton of rules….one of which is no beans or “fillers” for the “traditional red” which is the main event. For “homestyle” chili beans are actually required. 

I will say from experience when at a chili cookoff and I’m assessing my competition before the judging two things I always like to see competitors using are ground beef and beans as they almost always don’t score as well as chilis made with chunks of beef that have been well browned and then braised down into a shredded form…and ones made without beans. I also like to hear people bragging that they used 150 different ingredients/spices…for me being an OCD nutball it signals a lack of strategy and direction. LOL

My strategy is usually a ton of carmelized onions, a large component of oxtail for the meat, and a ton of time to break it down into a fairly homogenized mix. 48 hours is ideal if competing. At home I might go inside of that  

I had a chicken chili made with white beans one time at a cookoff that blew my mind. Still trying to replicate it to this day. So who cares about tradition I say as long as it tastes good  

An interesting fact is that the “ICS” (the governing body of chili cookoffs) and the first large-scale chili cookoff were started by race car legend Carroll Shelby in Terlingua, TX. You’ll often see Shelby buffs decked out in their “Terlingua Racing Team” logos at various events. I am the proud owner of a Shelby 427 Cobra continuation car. The original bill of sale is actually signed by Carroll Shelby. Funny coincidence as I only realized the connection after I had gone down both the chili and Shelby rabbit holes. 

Your chili looks delicious!!!! Given your cooking skills and attention to detail I would bet that it came out banger. 

Cheers! 

How about a pic of the Shelby AND the chili?!?!  

[El Hoze]

2 hours ago, Gemini_Man said:

How about a pic of the Shelby AND the chili?!?!  

Chili is still in the oven, the car is much more of a feast for the eyes anyway. 

[Gemini_Man]

That's stunning!!

[WestCoastSmokin]

This was my wife's and my Valentine's meal. It was absolutely amazing and I wish I could have this again and again! 

[LaoFan]

Monster tenderloins on the grill.

[WestCoastSmokin]

It’s not a “dish” but some of the best pizza in San Diego. Bronx Pizza. Also not pictured but we got the cheese pizza as well and it was delicious, at times better than the pepperoni. 🤤

[El Presidente]

Monkfish, roast potatoes, garlic, rosemary. 

Magnificent.

[Ken Gargett]

10 hours ago, El Presidente said:

Monkfish, roast potatoes, garlic, rosemary. 

Magnificent. 

rosemary was magnificent? does Di know?

[LaoFan]

Double dinner in SH. Bastard and YaYa's (this is probably my favourite restaurant in China right now. Owners are Xinjiang and Aussie buddies)

Both in the French Concession. Some fantastic ideas on these menus.

This mushroom dish was bananas.

Unbelievable meatballs.

Calamarata was one of the best pasta dishes I've ever had.

The Mapo Tofu Lasagna might have been even better.

[X-Man]

Home made beef noodle soup 酸菜红烧牛肉面

Simply divine

[ElLoboLoco]

Tasty Ribs, Borracho Beans and a Pale Ale. We have some good BBQ in the Carolinas.

[El Hoze]

Gazpacho season has started in South Florida (today is actually pretty cold). I take my gazpacho seriously. Tons of variations and a good gazpacho can be mindblowing good. 

[chasy]

11 hours ago, El Hoze said:

Gazpacho season has started in South Florida (today is actually pretty cold). I take my gazpacho seriously. Tons of variations and a good gazpacho can be mindblowing good. 

It’s an all time great!

[WestCoastSmokin]

My wife made a lovely Corned Beef and Cabbage with some mashed potatoes! 

[bredy387]

On 3/5/2022 at 12:58 AM, El Presidente said:

New segment but plenty of us are foodies 

Di and I had a prawn/shriimp toast today. The photo is great but imagine it full of prawn/shrimp because it was chock full.

Superb starter. World class. 

That actually looks solid but yeah shrimp toast lives or dies on how generous they are with the filling, had one last week that was basically fried bread with a hint of shrimp and I felt scammed lol. Best thing I had recently was a simple steak frites, nothing fancy, just nailed the cook and the sauce was stupid good, sometimes basic stuff done right beats all the “world class” hype.

[westg]

Some crispy potatoes which were so delicious. Lamb, pork and some kind of chicken concoction and a cabbage dish of some description? Amazing. 

[Fuzz AI]

Had my favourite curry mee, from my favourite hawker stall in Kuala Lumpur (been going there for over 15 years). Apparently he had moved away a year ago, but was begged to come back from the hawker centre owner (in Ara Damansara). Haven't visited for over 6 years, but he still remembers me.

[usleepicreep]

A Lobster bomb. Lobster bisque and about a pound of lobster in a bread ball.


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[El Presidente]

This pasta dish was exquisite.

So simple. The mushroom broth/sauce bursting with flavour. 

[barrygoodvibes]

Had an incredible NY strip at a new restaurant in town. 

[El Presidente]

Some Greek Easter treats!

[LLC]

Our 36th anniversary was the other day, so with good weather today, I fired up the KJ and did some Japanese Wagu steaks. Did one Striploin and one ribeye and then shared them. Hard to pick a winner as they both literally melted in your mouth. Outstanding steaks and wine. 

Finished the night with a BHK 52 and Courvoisier XO. 

[El Hoze]

I love all types of burgers but nothing hits like a good simple smash burger.

[westg]

On 4/22/2026 at 9:03 AM, El Hoze said:

I love all types of burgers but nothing hits like a good simple smash burger.

Damn right !