Comments on: Some Notes on Developing a Skyline Clone Recipe http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/ It's the beer, stupid! Thu, 29 Oct 2009 17:44:33 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: scoborn http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7060 scoborn Thu, 29 Oct 2009 17:44:33 +0000 http://www.beergeek.com/?p=176#comment-7060 Many the recipes I've read say to cook the ground beef in water (up to two quarts). This could account for the creaminess; cookng in water with stirring breaks the burger down to very small particles. We used to do 10 or 15 pounds at a time this way for sloppy joes at a deli I worked at. Many the recipes I’ve read say to cook the ground beef in water (up to two quarts). This could account for the creaminess; cookng in water with stirring breaks the burger down to very small particles. We used to do 10 or 15 pounds at a time this way for sloppy joes at a deli I worked at.

]]> By: Momof4 http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7058 Momof4 Mon, 07 Sep 2009 02:43:27 +0000 http://www.beergeek.com/?p=176#comment-7058 I was looking for Cincinnati Chili recipes and came upon your site. I was a little thrown by your comments on food allergens. Not sure what this has to do with your recipe trials, but you should do more research if you are going to write about them. In fact, it is a Law that companies are required to list at least the top 8 food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, & soy)on their labels. The Food Allergen Labeling and Consumer Protection Act(FALCPA, which took effect January 1, 2006, is not to protect the companies from lawsuits, but was put in place to help protect the thousands of people with food allergies, some deadly. Allergens must be clearly labeled as such and are not just done so by simply listing them in the list of ingredients, such as onion. A peanut/nut allergy does not include cocoa. I am the mom of a child that had several food allergies and I felt responsible for at least educating you and your readers of at least the basics you mentioned. I was looking for Cincinnati Chili recipes and came upon your site. I was a little thrown by your comments on food allergens. Not sure what this has to do with your recipe trials, but you should do more research if you are going to write about them. In fact, it is a Law that companies are required to list at least the top 8 food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, & soy)on their labels. The Food Allergen Labeling and Consumer Protection Act(FALCPA, which took effect January 1, 2006, is not to protect the companies from lawsuits, but was put in place to help protect the thousands of people with food allergies, some deadly. Allergens must be clearly labeled as such and are not just done so by simply listing them in the list of ingredients, such as onion. A peanut/nut allergy does not include cocoa. I am the mom of a child that had several food allergies and I felt responsible for at least educating you and your readers of at least the basics you mentioned.

]]> By: Tianne http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7055 Tianne Sun, 01 Mar 2009 10:38:28 +0000 http://www.beergeek.com/?p=176#comment-7055 Um, I've been reading the recipes and comments. Creaminess seems to be a desired factor in the chili. Being a cook of 60 years, it is my belief that the 'creaminess' in the chili could come from either of two ingredients (or both): a can of refried beans mixed in somewhere in the middle of cooking or a little bit of cornmeal mixed with cold water and whisked in (also somewhere in the middle of cooking the chili). The pumpkin pie scent could come from the addition of Pumpkin Pie Spice, a ready-mixed blend of spices used for pumpkin pies. The recipes sound wonderful. Good luck in your quest and best wishes to you. Um, I’ve been reading the recipes and comments. Creaminess seems to be a desired factor in the chili. Being a cook of 60 years, it is my belief that the ‘creaminess’ in the chili could come from either of two ingredients (or both): a can of refried beans mixed in somewhere in the middle of cooking or a little bit of cornmeal mixed with cold water and whisked in (also somewhere in the middle of cooking the chili).

The pumpkin pie scent could come from the addition of Pumpkin Pie Spice, a ready-mixed blend of spices used for pumpkin pies.

The recipes sound wonderful. Good luck in your quest and best wishes to you.

]]> By: Culinspiration http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7053 Culinspiration Wed, 04 Feb 2009 15:42:31 +0000 http://www.beergeek.com/?p=176#comment-7053 I'm curious about the yeast in the list of ingredients in the original Skyline. Is the listed ingredient yeast, or "hydrolized yeast extract"? If the latter, I think that's a friendly name for "natural" MSG (made by boiling down lots of veggies and grains to their essence). You can get the same results by adding a splash of something with umamai-- soy sauce or, even better, Braggs amino acids. Or, you could add MSG itself, which is sometimes sold in Asian markets. I’m curious about the yeast in the list of ingredients in the original Skyline. Is the listed ingredient yeast, or “hydrolized yeast extract”? If the latter, I think that’s a friendly name for “natural” MSG (made by boiling down lots of veggies and grains to their essence). You can get the same results by adding a splash of something with umamai– soy sauce or, even better, Braggs amino acids. Or, you could add MSG itself, which is sometimes sold in Asian markets.

]]> By: Culinspiration http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7052 Culinspiration Sun, 01 Feb 2009 23:50:58 +0000 http://www.beergeek.com/?p=176#comment-7052 Sorry about that, I think I gave the right link to begin with. Whichever post has photos and was (will be) published 2/2/09 is right. Me = not techno savvy. Sorry about that, I think I gave the right link to begin with. Whichever post has photos and was (will be) published 2/2/09 is right. Me = not techno savvy.

]]> By: Culinspiration http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7051 Culinspiration Sun, 01 Feb 2009 23:46:30 +0000 http://www.beergeek.com/?p=176#comment-7051 whoops, bum recipe link. here it is: http://culinspiration.wordpress.com/2009/01/06/skyline-chili/ whoops, bum recipe link. here it is: http://culinspiration.wordpress.com/2009/01/06/skyline-chili/

]]> By: Culinspiration http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7050 Culinspiration Sun, 01 Feb 2009 23:45:36 +0000 http://www.beergeek.com/?p=176#comment-7050 Wow, you've put a lot of work into divining the perfect copycat recipe! Thanks for all the tips. I made a big pot today, incorporating many of your ingredients/techniques, and will be posting about it tomorrow morning (with photos!). Keep up the good work. If you like, try my <a href="http://culinspiration.wordpress.com/2009/02/02/skyline-cincinnati-chili-reduxskyline-cincinnati-chili-redux/" rel="nofollow">recipe</a> and let me know what you think. It's been kind of a while since I've had Skyline, so I'm not sure how close it is, but it sure was tasty. Wow, you’ve put a lot of work into divining the perfect copycat recipe! Thanks for all the tips. I made a big pot today, incorporating many of your ingredients/techniques, and will be posting about it tomorrow morning (with photos!).

Keep up the good work. If you like, try my recipe and let me know what you think. It’s been kind of a while since I’ve had Skyline, so I’m not sure how close it is, but it sure was tasty.

]]> By: RatFink http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7048 RatFink Tue, 16 Dec 2008 01:13:50 +0000 http://www.beergeek.com/?p=176#comment-7048 <q cite="Therefore, they are disclosed. Keeping with this logic, I am comfortable ruling out ingredients such as peanut butter and cocoa (or any other form of chocolate) from the recipe. As you probably know, nuts are known allergens. Thus, I concluded there is not any cocoa in the chili."> The cocoa bean is a bean not a nut and is rarely listed as a known allergen.</q>

The cocoa bean is a bean not a nut and is rarely listed as a known allergen.

]]> By: Krystal http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7047 Krystal Thu, 13 Nov 2008 05:17:33 +0000 http://www.beergeek.com/?p=176#comment-7047 Saigon Cinnamon is in fact a high quality cassia bark, however it is not true cinnamon. It has a wonderful aroma and strong taste because it has a high concentration of cinnemaldehyde. It is still a much better investment than the cheaper "cinnamon" available. I plan on using it for your recipes, thank you so much for experimenting so we don't have to! Saigon Cinnamon is in fact a high quality cassia bark, however it is not true cinnamon. It has a wonderful aroma and strong taste because it has a high concentration of cinnemaldehyde. It is still a much better investment than the cheaper “cinnamon” available. I plan on using it for your recipes, thank you so much for experimenting so we don’t have to!

]]> By: lovinlif39 http://www.beergeek.com/2008/08/27/some-notes-on-developing-a-skyline-clone-recipe/comment-page-1/#comment-7046 lovinlif39 Tue, 11 Nov 2008 17:03:18 +0000 http://www.beergeek.com/?p=176#comment-7046 Being a native Cincinnatian, I have followed your recipes for the past 5 years and 4 years ago decided to take your recipe (not sure which one, but now I use #5) and add this: I buy a pumkin pie from my local Publix bakery (I now live in Orlando, Fla) I wait until the simmering is over and while still hot and bubbly, I scrape out the pumkin pie from the shell and add with a wisk. It gives it the flavor as well as the body. Who knows, could be the secret. My family loves it! Being a native Cincinnatian, I have followed your recipes for the past 5 years and 4 years ago decided to take your recipe (not sure which one, but now I use #5) and add this:

I buy a pumkin pie from my local Publix bakery (I now live in Orlando, Fla) I wait until the simmering is over and while still hot and bubbly, I scrape out the pumkin pie from the shell and add with a wisk. It gives it the flavor as well as the body. Who knows, could be the secret. My family loves it!

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