{"id":54,"date":"2010-04-09T07:46:43","date_gmt":"2010-04-09T06:46:43","guid":{"rendered":"http:\/\/philonfood.com\/?p=54"},"modified":"2010-04-09T07:46:43","modified_gmt":"2010-04-09T06:46:43","slug":"chilli-the-verdict-and-duck-with-a-twist","status":"publish","type":"post","link":"https:\/\/philonfood.com\/index.php\/2010\/04\/09\/chilli-the-verdict-and-duck-with-a-twist\/","title":{"rendered":"Chilli &#8211; the verdict, and duck with a twist"},"content":{"rendered":"<p>The results are in &#8211; thank you all for your comments via the blog and Facebook.<\/p>\n<p>Your special ingredients for the best chilli con carne are: loads of chillies, garlic, cumin seeds, ground coriander, Worcestershire sauce, paprika, tobasco, beef pieces rather than mince (chuck, brisket or shin &#8211; ideally slow-cooked), a little pork, and interestingly lemon zest and mango chutney!\u00a0 My conclusion: Good meat, a few spices and seasingings, and something to add a little fruitiness.\u00a0 Looking forward to trying some of these ideas out &#8211; though maybe not all suggestions at once!<\/p>\n<p>Oh, and some inside info on this week\u2019s Saturday Kitchen (9:55am BBC1): Shaun Rankin will be cooking calamari with Jersey Royals in maple syrup and pancetta, Nigel Haworth will be cooking duck with a twist. Olly Smith chooses the wines in Dulwich. Celebrity guest is film actor Mark Addy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The results are in &#8211; thank you all for your comments via the blog and Facebook. Your special ingredients for the best chilli con carne are: loads of chillies, garlic, cumin seeds, ground coriander, Worcestershire sauce, paprika, tobasco, beef pieces rather than mince (chuck, brisket or shin &#8211; ideally slow-cooked), a little pork, and interestingly [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[9,12,18],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/54"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=54"}],"version-history":[{"count":0,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/54\/revisions"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=54"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=54"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}