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I'm making ChiliMac for dinner. I'm using Wolf Brand Chili. It's a Texas treasure.Should I serve it "open face" in a large grilled portobello cap?
But that's why you love quirky little me.
You and my spousal unit must share some of the same circuitry. She is a member of the 'bacon only belongs in a few things' club. She also tries to sneak nasty, vile mushrooms into dinner. I always pick through my food, and leave them on a nice little pile on my plate.
Don't forget a strip of bacon!
I only like bacon, not bacon in things.
I like bacon in the frying pan.
But what about bacon in a potato soup? I think it's a must. Otherwise, you're going to having Greenbriar's soup, which consists of potatoes, water, and peas.
Too much bacon grease there. Take it out first.
It's not potato soup without bacon bits, and it's not potato soup if it has peas.Without bacon bits and with peas, you would have a gruel that might have been served as punishment at a 19th century orphanage in Wales.Any time you add peas to something else, you're making punishment food.It's the reason that not once in my life have I eaten "chicken pot pie".Worse even than chili without kidney beans.
"Punishment food." Chicken pot pie would be just fine if the peas were left out. I got one of those Ramen-in-a-cup deals. It ended up having peas in it, and ruined the whole thing. I'm sure I told you about the salad-from-hell I encountered at a small dinner party. Pulverized raw carrot, and pulverized peas, layered in a loaf pan in 4 layers. Unmolded and sliced, and served on a plate. I could not get it down, and since it was only a party of four, it was noticed. I very nearly hurled.