The Conservative Cave
Current Events => The DUmpster => Topic started by: CC27 on February 08, 2012, 08:33:22 PM
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Star Member demtenjeep (20,322 posts) Profile Journal Send DU Mail Ignore
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We have conferences tomorrow. I made a huge batch of Chicken Enchiladas to bring tomorrow
I'm just going to put them in the Teacher's lounge refridge and send an email message to my co-workers to help themselves.
I love cooking and can't wait to see others enjoy them.
Things like this make conference day seem not so long
I'm sure the attention whore bought the enchiladas.
http://www.democraticunderground.com/1124577
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I wouldn't eat anything that Pam made.
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Is that anything like teacher in-service days?
At least she shows up for work. God knows what she does when she gets there.
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I have to go to the big city tomorrow afternoon.
I think before I go, I'll buy some doughnuts to take with me, and leave in the back room of a truck stop there, for the employees.
And then I'll leave a big note, "take all you want."
I can't wait to see the expressions of joy and gratitude on their faces.
Things like this will make the trip seem not so boring.
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I predict many conference attendees with botulism or salmonella the next day.
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I have to go to the big city tomorrow afternoon.
I think before I go, I'll buy some doughnuts to take with me, and leave in the back room of a truck stop there, for the employees.
And then I'll leave a big note, "take all you want."
I can't wait to see the expressions of joy and gratitude on their faces.
Things like this will make the trip seem not so boring.
That's great! A coach bouncy!
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So now Pam is trying to impress us with her skills as a chef?
Tell me, Pammy, didja get the food to make those enchiladas from the local food bank? Just curious.
ETA: I hope you didn't use the red sauce to make chicken enchiladas...no good there. You should have used the green for chicken.
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I predict many conference attendees with botulism or salmonella the next day.
You're bad. :-)
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There are no enchiladas.
Remember, Pam is a pathological liar.
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Well, here it is, from the cooking and baking forum, in case anyone wants to try Pamela's enciladas:
http://www.democraticunderground.com/11575704
demtenjeep (20,326 posts) Profile Journal Send DU Mail Ignore
Great easy to make Chicken Enchiladas
Boil 6 chicken breasts or thighs or a combo. Drain, remove skin and shred the chicken
Dice one large white onion
Melt 1 stick of butter and saute' the diced onions in a large pot
Add 2 cans of chopped green chilies. Mix the chillis and Onions together.
Add two large cans of Cream of mushroom and two large cans of Cream of Chicken soup
mix well
Add one large container of Sour Cream. Mix well.
Set aside about 1/4 to 1/2 of the mixture. Add the shredded chicken to the rest and mix well.
Using flour tortillia shells, spoon the mixture with the chicken onto each shell and fold up. Place in baking dish. ( may take two baking dishes )
Cover the rolled up shells with the mixture that does NOT have the chicken. Make sure that all of the shells are covered well.
Add shredded Cheddar cheese and Mozzerella cheese to the top
cover with foil and bake at 350 for 30-45 minutes
YUMMY
No cooking and baking primitives have been to this campfire yet.
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I have to go to the big city tomorrow afternoon.
I think before I go, I'll buy some doughnuts to take with me, and leave in the back room of a truck stop there, for the employees.
And then I'll leave a big note, "take all you want."
I can't wait to see the expressions of joy and gratitude on their faces.
Things like this will make the trip seem not so boring.
:cheersmate:
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Jake...being where you're from, and I know you'll agree with me, that if Pam or anyone else tried to use the above listed recipie and actually attempted to serve that flaming glop of shit she calls enchiladas to me, they'd be beaten with a sock full of quarters.
FLOUR TORTILLAS??? IN ENCHILADAS??? Bitch probably puts ketchup on filet mignon too.
Pammy...suggestion...stop cooking. For the sake of those you force to eat that shit you try to pass off as food...just stop. You want to know what a good enchilada tastes like? I know of dozens of places from San Diego to East LA to Vegas to Albuquerque to Denver that would shit better than you'll ever hope to create.
Take it as a suggestion...stop now. You suck as a cook.
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That is a whole lot of goop on those...'enchiladas'
Why not just make cream of chicken soup and serve it with bread - because that's pretty much what your recipe is.
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Jake...being where you're from, and I know you'll agree with me, that if Pam or anyone else tried to use the above listed recipie and actually attempted to serve that flaming glop of shit she calls enchiladas to me, they'd be beaten with a sock full of quarters.
FLOUR TORTILLAS??? IN ENCHILADAS??? Bitch probably puts ketchup on filet mignon too.
Pammy...suggestion...stop cooking. For the sake of those you force to eat that shit you try to pass off as food...just stop. You want to know what a good enchilada tastes like? I know of dozens of places from San Diego to East LA to Vegas to Albuquerque to Denver that would shit better than you'll ever hope to create.
Take it as a suggestion...stop now. You suck as a cook.
I just laughed my ass off.
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Sounds like King Ranch Chicken, not enchiladas.
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Sounds like King Ranch Chicken, not enchiladas.
I don't even think this recipe qualifies as that - Id say the closest it comes is a spicy chicken pot pie, with a goopy tortilla crust on the inside instead of on top.
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I don't even think this recipe qualifies as that - Id say the closest it comes is a spicy chicken pot pie, with a goopy tortilla crust on the inside instead of on top.
True, even with King Ranch chicken you use corn tortillas.
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True, even with King Ranch chicken you use corn tortillas.
indeed -
What kills me about this recipe though is the amount of stock to chicken ratio. Four large cans of soup, a stick of butter and a container of sour cream is over a gallon of fluid, added to 25 to 35 oz of vegetables (depending on how big the onion is), and give or take three pounds of chicken. The flour tortillas don't stand a chance of surviving - and that's before considering the cheese topping.
Of course, some of the fluid will condense off during cooking, but not before the tortillas are turned into mush.
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indeed -
What kills me about this recipe though is the amount of stock to chicken ratio. Four large cans of soup, a stick of butter and a container of sour cream is over a gallon of fluid, added to 25 to 35 oz of vegetables (depending on how big the onion is), and give or take three pounds of chicken. The flour tortillas don't stand a chance of surviving - and that's before considering the cheese topping.
Of course, some of the fluid will condense off during cooking, but not before the tortillas are turned into mush.
Sounds more like creamy chicken soup with soggy dumplings in the form of flour rollups.
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FLOUR TORTILLAS??? IN ENCHILADAS???
That's what I use. All the Mexican restaurants around here do as well. As for the mozzerella, I try to save that for Italian night.
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That's what I use. All the Mexican restaurants around here do as well. As for the mozzerella, I try to save that for Italian night.
I think he is talking about all the liqiud slop with flour tortilias. it makes it all mush in the end.
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That's a lot of Campbell's Cream Of all at once.
I've never bothered with chicken enchiladas. They just don't seem to thrill. I do beef ones, with beef, shredded cheddar, chopped raw onion, and sliced black olives (+seasoning) as the filler. I do use the flour tortillas because I prefer them, and the red sauce.
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I predict many conference attendees with botulism or salmonella the next day.
Hey! They're unionized public school teachers (or are they prison guards?). At any rate, they will get a week off of work, with pay and two weeks light duty.
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Adding all that soup? wouldn't it make the recipe too soupy and because of that no way could it be spooned into the tortilla's because it would be too soupy?
That's a lot of Campbell's Cream Of all at once.
I've never bothered with chicken enchiladas. They just don't seem to thrill. I do beef ones, with beef, shredded cheddar, chopped raw onion, and sliced black olives (+seasoning) as the filler. I do use the flour tortillas because I prefer them, and the red sauce.
Just saw Karin's post and glad she thought the same thing I did.
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Straight from All Recipies
She is so original... she should have just given the Link (http://allrecipes.com/recipe/chicken-enchiladas-ii/).
tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
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That's a lot of Campbell's Cream Of all at once.
Its just way too much for the amount of filling..
large can of soup - 26oz x 4 = 104oz
large sour cream = 1qt or 32oz
one stick of butter = 4oz
104 + 32 + 4 = 140oz
one gallon = 128oz
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Straight from All Recipies
She is so original... she should have just given the Link (http://allrecipes.com/recipe/chicken-enchiladas-ii/).
Plagiarist is on her resume'
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Straight from All Recipies
She is so original... she should have just given the Link (http://allrecipes.com/recipe/chicken-enchiladas-ii/).
tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Now this recipe is made with reasonable proportions. If Demented Jeep just quoted this, I wouldn't have given it a second look. But her Chicken enchilada soup variant is just ridiculous .
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I think he is talking about all the liqiud slop with flour tortilias. it makes it all mush in the end.
Which is the prime reason CORN tortillas are used. They hold up much better.
Reb...the so-called "Mexican" places around here do that too...which is why I don't go to them. Whether layered or rolled, no self-respecting Mexican cook uses flour over corn tortillas in enchiladas...the soggy mess you end up with being the biggest reason.
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For true enchiladas I prefer beef.
But I make a "filling" in the crockpot that then gets put on toritllas (flour) with sour cream and cheese, or made into quesadillas. It's a life saver to have in the fridge on our really busy days. (oh, and it makes a great topping for nachos, too)
3 b/s chicken breasts (I toss them in still frozen)
1 can black beans (drained and lightly rinsed)
1 can petite diced tomatos (well drained)
1-2 cups corn (either frozen or canned...whatever i have on hand)
1-2 jalapneos, finely diced
and whatever seaonings strike my fancy (sometimes just plain taco seasoning, but usually a combination of cayene and other stuff from Penzys (spicy stuff), and garlic powder and onion powder)
Once it all cooks all day, I shred the chicken and mix it all back together.
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Now this recipe is made with reasonable proportions. If Demented Jeep just quoted this, I wouldn't have given it a second look. But her Chicken enchilada soup variant is just ridiculous .
You are right, I didn't notice she had cream of mushroom and chicken soup. Sounds like she is making Tortilla soup instead of enchiladas.
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Do I smell the winds of war in the air? Corn vs. Flour? I'll have you know, New Hampster Sparky, that my enchiladas are not soggy messes. :tongue:
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You are right, I didn't notice she had cream of mushroom and chicken soup. Sounds like she is making Tortilla soup instead of enchiladas.
I just noticed that. That doesn't seem appealing AT ALL.
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Do I smell the winds of war in the air? Corn vs. Flour? I'll have you know, New Hampster Sparky, that my enchiladas are not soggy messes. :tongue:
Did the arc cross the Rubicon in this one? Where's Supperman? :tongue: :fuelfire:
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Do I smell the winds of war in the air? Corn vs. Flour? I'll have you know, New Hampster Sparky, that my enchiladas are not soggy messes. :tongue:
Then do like Pam claimed and make a pan of them and tell me they wouldn't be in about 5 seconds.
Sorry, I'm a purist. A Mexican food snob if you will. I don't go out for Mexican food much east of the Mississippi River. I don't tell pople here how to make Italian, seafood, etc., they don't try to tell me how to make BBQ or Mexican.
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Did the arc cross the Rubicon in this one? Where's Supperman? :tongue: :fuelfire:
Judging by this thread, I can only assume Supperman is enjoying a large thermos of chicken enchilada soup deep inside his Restaurant of Solitude..
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Do I smell the winds of war in the air? Corn vs. Flour? I'll have you know, New Hampster Sparky, that my enchiladas are not soggy messes. :tongue:
Though I won't answer for NHS, I will say that I'm not a purist - If what you cook up is good tasting, then I am happy - With that being said - it isn't possible to make a good enchilada by any measure if your filling is wet. And if you look at Demented's recipe, it is nothing but wet -- A gallon of slop for 3 pounds of chicken ? It cannot work as described.
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I just noticed that. That doesn't seem appealing AT ALL.
No it sure doesn't, I personally make beef enchiladas... I will eat chicken enchiladas but it would never be my first choice and not in a big soupy mess.
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Well speaking of big soupy messes, remember Greenbriar's potato soup?
Cut up peeled potatoes
Boiled in water
Add peas
As for the enchiladas, I just don't care for corn tortillas all that much. The flavor is cloying after a few bites. It all tastes like gummy cornmeal. I agree with Miskie on the dryness of the filling. Absolutely.
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Which one of those fruitbats put black-eyed peas in their chili? Anyone remember?
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Do I smell the winds of war in the air? Corn vs. Flour? I'll have you know, New Hampster Sparky, that my enchiladas are not soggy messes. :tongue:
Crap I feel so different than the rest here. I go to a local joint to get them. Why make em, when they dish it up in mere minutes. I don't even have to do dishes.
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Crap I feel so different than the rest here. I go to a local joint to get them. Why make em, when they dish it up in mere minutes. I don't even have to do dishes.
Hell I do to sometimes. We have this Mexican place around the corner that makes the best Chips and Salsa and freaking awesome fajitas. So don't feel different.
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These are the same people who cheer when a school announces the kids can't bring their own 'unhealthy' food to school and all must be regulated.
Guess that doesn't apply to the staff at all.
:whatever:
KC
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Hell I do to sometimes. We have this Mexican place around the corner that makes the best Chips and Salsa and freaking awesome fajitas. So don't feel different.
We have a TON of'em around here and they're always packed. I know this isn't proper "anglish", but this is the most "eatin' outinest" little city I've ever been to. Rockurworld can probably attest.
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Well, here it is, from the cooking and baking forum, in case anyone wants to try Pamela's enciladas:
http://www.democraticunderground.com/11575704
No cooking and baking primitives have been to this campfire yet.
That recipe made me throw up in my mouth a little.
"Enchiladas"? I hope a Mexican bitch-slaps her.
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My enchiladas are easy to make. Hamburger meat, enchilada sauce, flour tortillas, and a shitload of shredded cheddar cheese, some times pepper jack. Every now and then I'll add chili peppers and diced tomatoes to try and emulate a Taco Hell Mexi-Melt.
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My enchiladas are easy to make. Hamburger meat, enchilada sauce, flour tortillas, and a shitload of shredded cheddar cheese, some times pepper jack. Every now and then I'll add chili peppers and diced tomatoes to try and emulate a Taco Hell Mexi-Melt.
I do them the exact same way except for the chili's and tomatoes I use a can or two of Rotel.
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Sparky's Enchiladas:
Brown ground beef and onion, drain fat.
Have a butt-ton of cheese (I like the pre-shredded Mexican cheese) ready to go.
Sauce:
16 oz can tomato sauce
4-6 ounces green chiles (or one can chopped green chiles)
2 tsp chili powder
1 tsp cayenne pepper (optional if you like hot)
1 tsp cumin
1 tsp garlic powder
Bring sauce ingredients together in saucepan and allow to heat for a few mintues.
In greased or sprayed 13 X 9 pan, put small amount of sauce in bottom.
Using CORN (CORN!!!!) tortillas (microwave them between damp paper towels for 10-15 seconds to make them more pliable), dip each side of the tortilla in the sauce to moisten it, take a spoonful of meat/onion mix and a little cheese, roll them up, and put them in the pan. Top with remaining sauce and healthy amount of cheese.
Bake at 350 for 20-25 minutes.
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Which one of those fruitbats put black-eyed peas in their chili? Anyone remember?
Black BEANS, yes. Black eyed peas? AYFKM?
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Kudos to CC27 for having brought this campfire over; I'm sure no one here, including CC27 himself and franksolich, had the slightest idea it'd be so awesomely popular.
Only the primitive campfire about the proper way to grill hamburgers (which of course is the wrong way) ever netted more views and comments, when the topic involved the primitives discussing cooking and baking.
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I do them the exact same way except for the chili's and tomatoes I use a can or two of Rotel.
That's exactly what I use. Just figured I'd post the ingredients. :cheersmate:
BTW, they sell a blanco Velveeta now. Makes awesome cheese dip.
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Black BEANS, yes. Black eyed peas? AYFKM?
Found it:
grasswire (1000+ posts) Mon Sep-26-11 12:31 AM
1. I just add a few things to that old fave.
I use three different kinds of beans (pinto, black, butter or blackeyed pea), some Better Than Bouillon beef stock, a handful of cornmeal, and some worcestershire sauce. I don't use garlic, and I do use lots of beef.
Wish I could have a bowl, but I can't take the carbs now. Maybe I'll make some with just a few beans.
Nothing is better in October, IMO!
http://www.conservativecave.com/index.php/topic,64976.0/highlight,chili.html
Not just black-eyed peas, but BUTTER beans. :puke:
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Again, these are the same lunatics that believe this:
(http://a3.l3-images.myspacecdn.com/images02/122/05df886c01a548f98949dc305331faa0/l.jpg)
is not only artistic genius, but worth 3,000 dollars.
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=282x2490
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Found it:
http://www.conservativecave.com/index.php/topic,64976.0/highlight,chili.html
Not just black-eyed peas, but BUTTER beans. :puke:
I recall that some primitive did that, but didn't recall it was the fecund grasswire primitive.
She's the pie-and-jam primitive out there in suburban Portland, Oregon, who's about 65 years old and walks around inside of five or six winter coats in the dead of summer, pulling a child's little red wagon behind her.
The self-appointed defender of Omaha Steve against the nefarious franksolich.
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Found it:
http://www.conservativecave.com/index.php/topic,64976.0/highlight,chili.html
Not just black-eyed peas, but BUTTER beans. :puke:
See, now that just ain't right. And was that her that had pics of her pie in the paper that looked like someone took a crap in an aluminum tin?
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See, now that just ain't right. And was that her that had pics of her pie in the paper that looked like someone took a crap in an aluminum tin?
Yepper.
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Just hold the phone and stop the presses!
I use three different kinds of beans (pinto, black, butter or blackeyed pea), some Better Than Bouillon beef stock, a handful of cornmeal, and some worcestershire sauce. I don't use garlic, and I do use lots of beef.
Is this chili she's talking about? Except for the lots of beef part, I reject the rest of the paragraph in its entirety and chuck it in the bin. Butter beans. Gritty cornmeal, congealing at the bottom of the pot, w-sauce? Blackeyed peas? Oh my God.
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Sparky's Enchiladas:
Brown ground beef and onion, drain fat.
Have a butt-ton of cheese (I like the pre-shredded Mexican cheese) ready to go.
Sauce:
16 oz can tomato sauce
4-6 ounces green chiles (or one can chopped green chiles)
2 tsp chili powder
1 tsp cayenne pepper (optional if you like hot)
1 tsp cumin
1 tsp garlic powder
Bring sauce ingredients together in saucepan and allow to heat for a few mintues.
In greased or sprayed 13 X 9 pan, put small amount of sauce in bottom.
Using CORN (CORN!!!!) tortillas (microwave them between damp paper towels for 10-15 seconds to make them more pliable), dip each side of the tortilla in the sauce to moisten it, take a spoonful of meat/onion mix and a little cheese, roll them up, and put them in the pan. Top with remaining sauce and healthy amount of cheese.
Bake at 350 for 20-25 minutes.
Oh, that sounds good! Would you mind if I posted it in the Recipes forum? or you can post it there?
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Again, these are the same lunatics that believe this:
(http://a3.l3-images.myspacecdn.com/images02/122/05df886c01a548f98949dc305331faa0/l.jpg)
is not only artistic genius, but worth 3,000 dollars.
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=282x2490
OMG! :lmao:
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Oh, that sounds good! Would you mind if I posted it in the Recipes forum? or you can post it there?
Go for it. I get tired of the canned sauces, I can't do really hot stuff cause the kids aren't used to it, and believe it or not, it's really hard to find them around here. Hell, a while back I bought a couple of jalapenos at the local grocery store. I brought them up and the cashier looked at me like she was a dog that had just heard a funny sound and went, "What are these?"
I wish I was kidding.
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Go for it. I get tired of the canned sauces, I can't do really hot stuff cause the kids aren't used to it, and believe it or not, it's really hard to find them around here. Hell, a while back I bought a couple of jalapenos at the local grocery store. I brought them up and the cashier looked at me like she was a dog that had just heard a funny sound and went, "What are these?"
I wish I was kidding.
I definitely want to make this in the next few weeks, I would make it on Sun. but it's supposed to snow on Sat. so I think a nice pot of Chili cooking all day Sun. will be perfect. We have some Spanish Grocers around here so I'll have no problem finding the hot ingredients. Thanks!
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Well, here it is, from the cooking and baking forum, in case anyone wants to try Pamela's enciladas:
http://www.democraticunderground.com/11575704
No cooking and baking primitives have been to this campfire yet.
Just picturing a nasty bunch of enchiladas paste inside a white flour tortilla.
Yep...my cream just curdled.
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Star Member Kali
3. ***shudder***
View profile
corn tortillas for enchiladas, please :p
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See? Ain't just me. Even DUmmies can figure it out sometimes, even if I take shit for not using lard in my enchiladas/Mexican food--sorry, but I gotta give the kids SOMETHING healthy once in a while.
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Enchiladas require corn tortillas, they are what gives the enchilada the masa taste. Flour tortillas are for burrito wrapping.
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Enchiladas require corn tortillas, they are what gives the enchilada the masa taste. Flour tortillas are for burrito wrapping.
Masa is flour, homes.
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Masa is flour, homes.
But it is a corn based vs wheat based flour, it has a very different taste.
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I make beef enchiladas and I'll weigh in here and say I use flour tortillas, too. I just don't like the corn ones.
I make my own homemade enchilada sauce where I let it simmer for an hour or so and it gets nice and spicy. I don't put any of the sauce in the tortillas but I use hamburger spiced with my own taco seasoning and onions and a bit of freshly grated cheddar cheese. I then pour all of the sauce on top of the enchiladas, top with cheese and bake. I just happen to like a lot of sauce with my enchiladas. I cut up some lettuce and tomatoes and serve that alongside. My family seems to like it a lot. Of course, it's more like an enchilada casserole but it's yummy. It's even better the next day.
Now Pam puts mozzarella cheese on her "enchiladas?" That's just gross.
Anyone else here like Chipotle? Now their chicken burritos and chicken burritos in a bowl (LOL) are to die for.
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I just don't like the corn ones.
I don't either. A little bit of cornbread goes a long way with me too. Still and all, I don't really think it was vere nice of Kali to say ***shudder*** at Pam's recipe. She's one of theirs, it's OK when our side does it. :lmao:
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Oh my.
From the cooking and baking campfire that was linked later on in this thread:
grasswire (32,831 posts) Profile Journal Send DU Mail Ignore
4. and just for the misfits on another site who are complaining about everything we post
A google search for "butter bean chili" turns up almost 5.5 MILLION hits. It's a southern thing.
A google search for "blackeyed pea chili" turns up almost 2.5 MILLION hits.
Misfits really need to get out more.
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I'm curious - how did we end up with five pages of comments about the DUmmie reform school prison guard making shitty food? Seriously, who's in whose head and driving whom?
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grasswire (32,831 posts) Profile Journal Send DU Mail Ignore
4. and just for the misfits on another site who are complaining about everything we post
A google search for "butter bean chili" turns up almost 5.5 MILLION hits. It's a southern thing.
A google search for "blackeyed pea chili" turns up almost 2.5 MILLION hits.
Misfits really need to get out more.
Ok... I have lived in the south my whole life. Never!!! NEVER!!!! NEVER would me or anyone I know be caught eating butter bean chili. I do however love Butter beans/Lima Beans and eat them a few times a month... cooked in good ole redneck bacon grease.
And just for fun I did a search for "Shit chili" I got About 16,700,000 results (0.22 seconds)
Google search results do not directly correlate to how popular something is.
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grasswire (32,831 posts)
4. and just for the misfits on another site who are complaining about everything we post
A google search for "butter bean chili" turns up almost 5.5 MILLION hits. It's a southern thing.
A google search for "blackeyed pea chili" turns up almost 2.5 MILLION hits.
Misfits really need to get out more.
I don't know what kind of weirdo f'n cooking sites you're visiting, but I was born and raised in Mississippi (Horn Lake, Jackson, Clinton, Byram) and now live in Georgia (Kennesaw, Augusta, Evans). I don't know a ****ing SOUL that puts a damn butter bean in their chili.
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And just for fun I did a search for "Shit chili" I got About 16,700,000 results (0.22 seconds)
:rofl: :rofl: :rofl:
For the win!
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And just for fun I did a search for "Shit chili" I got About 16,700,000 results (0.22 seconds)
Google search results do not directly correlate to how popular something is.
(http://3.bp.blogspot.com/-bY9Ca6gmUz4/TrQC_cdBwQI/AAAAAAAACR4/vwDskIZk1k0/s1600/baby+boss.jpg)
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Oh my.
From the cooking and baking campfire that was linked later on in this thread:
And 5,499,999 results about how much it SUCKS. Sounds like someone needs to EAT what they're making instead of trying to pawn that shit off on other people.
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So now Pam is trying to impress us with her skills as a chef?
Tell me, Pammy, didja get the food to make those enchiladas from the local food bank? Just curious.
ETA: I hope you didn't use the red sauce to make chicken enchiladas...no good there. You should have used the green for chicken.
Uh, has anyone heard about the cat lately? Just askin'!
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Uh, has anyone heard about the cat lately? Just askin'!
AR, didn't 'cha hear? The cat grew opposable thumbs, learned how to put a loaded magazine into the Glock, figured out how to rack the slide, and blew its' brains out.
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I'm curious - how did we end up with five pages of comments about the DUmmie reform school prison guard making shitty food? Seriously, who's in whose head and driving whom?
For some weird reason the Cooking and Baking forum threads always seem to generate tons of responses here, it's usually a fun topic to talk about when you get a little overwhelmed with politics.
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4. and just for the misfits on another site who are complaining about everything we post
A google search for "butter bean chili" turns up almost 5.5 MILLION hits. It's a southern thing.
A google search for "blackeyed pea chili" turns up almost 2.5 MILLION hits.
Misfits really need to get out more.
A google search for "butter bean chili recipe" turns up 7 hits.
A google search for "blackeyed pea chili recipe" turns up 10 hits.
By comparison, A google search for "chicken enchilada recipe" turns up 90,000 hits.
So, erm.. Asswire -- Get some Google lessons from Nadin before you shoot your mouth off again, Mmmmkay ?
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:lmao: at Sparky striking a nerve.
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And I'm gonna go out on a limb here and ask since when does grasswire know shit about anything Southern?
Granted, I've only lived there a few years myself, but I'd be willing to guess I know a few raw bars on the Florida Space Coast she's never heard of.
Or what "dress two cheese, side!" means (or meant) at Junior's in Atlanta when they were on North Avenue.
Or the differences between Carolina and Memphis BBQ are.
Or when the best time to hit the Waffle House is on a Sunday morning.
Just gonna throw that out there and see what kinda shit she comes up with this time.
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And I'm gonna go out on a limb here and ask since when does grasswire know shit about anything Southern?
Granted, I've only lived there a few years myself, but I'd be willing to guess I know a few raw bars on the Florida Space Coast she's never heard of.
Or what "dress two cheese, side!" means (or meant) at Junior's in Atlanta when they were on North Avenue.
Or the differences between Carolina and Memphis BBQ are.
Or when the best time to hit the Waffle House is on a Sunday morning.
Just gonna throw that out there and see what kinda shit she comes up with this time.
I was wondering the same thing. You guys know more about Asswire than me, but I didn't think she was from the south.
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I was wondering the same thing. You guys know more about Asswire than me, but I didn't think she was from the south.
The grasswire primitive, the pie-and-jam primitive, is originally from New England and now of Oregon.
She has a most-impressive family tree.
She's 65 years old, and has a 5-year-old great-great-grandson.
Five generations in sixty years.
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The grasswire primitive, the pie-and-jam primitive, is originally from New England and now of Oregon.
She has a most-impressive family tree.
She's 65 years old, and has a 5-year-old great-great-grandson.
Five generations in sixty years.
So how the hell is she making a remark "it's a southern thing?"
I have been to both of those places and when I asked for sweet tea, they said "hot?" I of course said no I want it "cold," and they looked at me like I had two heads. "You mean with ice and sugar?" Was the next words out of their mouth... :banghead:
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So how the hell is she making a remark "it's a southern thing?"
I have been to both of those places and when I asked for sweet tea, they said "hot?" I of course said no I want it "cold," and they looked at me like I had two heads. "You mean with ice and sugar?" Was the next words out of their mouth... :banghead:
I always get the reply, "We have unsweet, but we have sugar".
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She has a most-impressive family tree.
Because it's a straight line?
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No self-respecting southerner would ever make butter bean chili. Someone's been lying to the feeble grasswire. She probably got overheated in all those coats and caused her brain to misfire.
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No self-respecting southerner would ever make butter bean chili. Someone's been lying to the feeble grasswire. She probably got overheated in all those coats and caused her brain to misfire.
As I pointed out to Asswire , Google only returned seven hits when one looks for a recipe for "Butter Bean Chili" - So, Id suggest that there are very few people who are interested in it.
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As I pointed out to Asswire , Google only returned seven hits when one looks for a recipe for "Butter Bean Chili" - So, Id suggest that there are very few people who are interested in it.
Yep, she's telling a typical dummy lie. I love butter beans fixed the way maxiest mentioned. Definitely not a chili bean.
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Pinto beans, black beans, and kidney beans (light or dark) are about the only ones acceptable down here. Butter beans and black-eyed peas are found next to the greens, fried pork chops, and cornbread. Not in a pot of f'n chili. Again, gross.
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Pinto beans, black beans, and kidney beans (light or dark) are about the only ones acceptable down here. Butter beans and black-eyed peas are found next to the greens, fried pork chops, and cornbread. Not in a pot of f'n chili. Again, gross.
Yeah, she's so up on things, she probably thinks frito pie is a dessert :mental:.
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We use light or dark kidney beans in our chili.
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Ooopsie dooopsie.
The fecund grasswire primitive's on to us.
grasswire (32,840 posts) Profile Journal Send DU Mail Ignore
5. okay google
"butter bean chili recipe" 6,210,000 results
"black eyed pea chili recipe" 109,000 results
Such liars.
I dunno.
I nadin "butter+bean+chili+recipes" and get only 5,870,000 results.
I nadin "black+eyed+pea+chili+recipes" and get 1,270,000 results.
Maybe the fecund grasswire primitive nadins differently than franksolich does; I dunno.
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And actually the correct way to search such would be "butter bean chili recipe"
8 results (0.25 seconds)
And one is this thread.
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And actually the correct way to search such would be "butter bean chili recipe"
8 results (0.25 seconds)
And one is this thread.
Indeed, including the quotes. I suspect I am the one responsible for that 8th Google hit, as before I posted that upthread, it was only 7. :)
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Poor grasswire--she knows she's a shitty cook, but just can't bring herself to admit it.
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grasswire
5. okay google
View profile
"butter bean chili recipe" 6,210,000 results
"black eyed pea chili recipe" 109,000 results
Such liars.
Spread the love!Spread the love!
I just googled "butter bean chili recipe" and I got
8 results (0.08 seconds)
and "black eyed pea chili recipe"
About 18,600 results (0.24 seconds)
and I did "black eyed peas chili receipe" and I got
5 results (0.18 seconds)
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Does Asswire not realize that other primitives will follow suit and Google, and they will learn that she is sorely mistaken ?
The Only thing I can think of is she has set Google to find any combination of the words, and also to report any redundant pages - the easiest way to do that is to not use any quotes around the search terms.
Asswire, when you dont use quotes, Google will report anything it finds with all of those words - if a page contains the sentence
'My friend chili buttered his bean trying to remember the recipe', it will report as a hit.
If you search "butter bean chili recipe" including the double quotes on each end, you will get 8 results, and probably a few more by tomorrow because of this little skirmish. Nads should have taught you better.