Comments on: Bulgur Chili with Eye of the Goat

By: bs

bs — Tue, 06 Jan 2009 19:14:24 +0000

yum! i made this last night and it was great! i confess that i didn’t bother with the rouille and i didn’t have any brie but it was pretty awesome with corn chips and creme fraiche!

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Tue, 14 Oct 2008 02:06:44 +0000

that recipe is stunning. i love everything about it. i learn a lot from your posts. funny enough i used my eye of the goat beans recently, but for the life of me i can’t recall what i did…

the rouille thing – wonderful….

By: lisa

lisa — Wed, 08 Oct 2008 14:33:40 +0000

This looks like a great chili; a French chili at that! And, I definitely want to try the eyes of the goat.

By: Becky

Becky — Wed, 08 Oct 2008 13:20:37 +0000

Lou, the alma paprikas are mildly spicy. We grew them in the garden, an heirloom from the Czech Republic, and they’re great for stuffing. Very prolific plants too.

By: Lou

Lou — Wed, 08 Oct 2008 13:14:11 +0000

Those little peppers are so pretty. Are they hot? I’ve had Goat’s eye Beeans before and I agree with your description They are kind of sweet and meaty in stead of being so starchy. I think they might have a lower glycemic index than other beans too.I love Camembert and we just got a new Trader Joe’s, so I’m going to go pick up some. I’m glad to know it’s kind of a mild camembert.

By: Becky

Becky — Wed, 08 Oct 2008 11:37:07 +0000

Benj,

A letter? From beyond? What a haunting idea. If anything though, all that garlic will keep you around longer… Don’t you read Web MD??

Emily,

Ah, next year. We shall see what it brings…

By: Benj

Benj — Wed, 08 Oct 2008 11:33:12 +0000

Beanstock! Vampires? I’m more interested in keeping the tax man away. Got anything for that? Chili looks good, and it’s cold here too. (And October – imagine!) This even looks like one I could make on my own. But if all that garlic kills me you’ll be getting a letter.

By: Emily

Emily — Wed, 08 Oct 2008 11:30:50 +0000

There’s a coffee shop near my office that makes a good bulgur burger — only they spell it bulghur or something like that. It was my first time having it and it was pretty good. I know so little about cooking with strange grains and beans, which is why I love this site. I’ve tried a few of your recipes and loved them all, even though I use less hot spices than you call for sometimes. Are you going to keep writing this blog after the bean year is up?