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Going to try some smoked pork jowl with my beans tonight. It looks tasty.
Tomorrow (Saturday) for lunch, I think I'm going to make some cotelettes d'Agneau releves de legumes.
Some cuts of lamb are pretty forgiving. I bought some dirt cheap shoulder cuts that were very earthy when cooked to medium-rare or medium. Well-done, they were excellent and still fall-off-the-bone tender. I don't normally grill and usually cook mine on a heavy cast iron pan. I tend to put a heavy sear on the outside of my steaks (I don't burn them) and cook them the rest of the way on a low heat until they're done. It's almost a braise and they come out very tender. I still prefer less expensive cuts with lots of fat and marbling in them.
Today I was a judge in an IT dept chili cookoff. EVERY FREAKING CHILI HAD BEANS. Some even had corn, and multi colored beans. W.T.F????
Foreigners in Texas again. Oh, the horror!
Some were even born and raised here!!
Yankee collaborators.
Yankee collaborators. carpetbaggers.
I know we've had our differences concerning the beans in the chili. But CORN???!!! I stand shoulder to shoulder with you in this outrage.
I have only seen corn mixed with chili one time, but it was more of a casserole type dish with chili as the base. All I remember is that it had a thin layer of corn bread on the bottom, then the chili with corn in the middle then a layer of corn bread on top.