Discussion in 'The Howard Stern Show' started by Gilbert's sweatpants, Apr 11, 2016.
It's a stew.
Now fuck off
What section is it found in on a menu?
Copy and paste from a 2 second google search. Enjoy
Chili is a stew because of the cooking method not the appearance so much. You don't bring ot a boil and allow to boil ingredients for a short time and serve. You simmer over longer periods of time before you serve. This is the biggest distinction I have found...read below for more ....
Soup :A liquid food of many kinds, usually made by boiling meat and vegetables, or either of them, in water, -- commonly seasoned or flavored; strong broth.
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Chowder: a thick soup made variously, but usually containing onions, potatoes, and salt pork, sometimes corn, tomatoes, or other vegetables, and often, specif., clams or fish and milk
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Stew:A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained.
Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to marry.
The distinctions between stew, soup, and casserole are fine ones. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Other thickeners like cornstarch or arrowroot may also be used.
It's fucking chili, Reggie!
It's a melange.
I worked at Wendys, they made the chili from the hamburger meat they couldn't sell.
I believe this is a a question with many answers
its a whole thing, robin
I was just coming in here to say it's meat soup.
The .99 value menu?
Chili is an experience unto itself.
(And now I want a Frosty!!! @rory)
It's not a beautiful soup because it has evil meat in it, Robin.