The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on September 30, 2011, 08:28:34 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x89364
Oh my.
kestrel91316 (1000+ posts) Mon Sep-26-11 12:22 AM
Original message
I just made a pot of Mom's Chili. You know, the basic Betty Crocker stuff.
Ground beef, onions, bell pepper, garlic, canned tomatoes, pinto beans, chili powder. I love it as much as I did when growing up. Totally lowbrow, from her 1960s repertoire. Not the least bit gourmet.
So you all can fire away, lol. I'm taking a break from healthy for a couple days.
It'd probably be better without the onions and peppers, though.
grasswire (1000+ posts) Mon Sep-26-11 12:31 AM
Response to Original message
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!
Tesha (1000+ posts) Mon Sep-26-11 12:41 PM
Response to Original message
2. there is nothing wrong...
with Mom's Chili - it has and will get us through many a cold night.
Not to mention days when funds run low...
I made a pot of soup like that yesterday. Veggie links instead of the beef, a little better than bouillon
for a broth and added corn and zucchini to the beans
Its all good everyday cooking (except for the carbs 8^)
kestrel91316 (1000+ posts) Mon Sep-26-11 01:01 PM
Response to Reply #2
3. I am doing WW right now and I figure 8 points for a cup of chili ain't too very bad.
Fits into my plan better than I thought. And I will be skimming congealed fat off the top tonight before I serve it
Aha.
"Congealed fat."
Everybody knows how loathesome, how disgusting that is.
Which is why franksolich, when cooking a hamburger on a grill, presses down hard, so as to get all the grease out of it.
Warpy (1000+ posts) Mon Sep-26-11 07:09 PM
Response to Original message
4. Uh, my lunch today was slumgullion so it's even more lowbrow and it'll be my lunch for the next few days.
However, it's comfort food and I need comfort food right now.
In case one's not aware, the defrocked warped primitive's having eye surgery soon, and she's nervous about it.
noamnety (1000+ posts) Mon Sep-26-11 09:43 PM
Response to Original message
5. I've been eating it for lunch for the last week.
Mine's got zucchini and eggplant - it's a convenient way to bury excess things from the garden.
Phentex (1000+ posts) Tue Sep-27-11 10:49 AM
Response to Original message
6. Nothing wrong with it!...
I don't use bell pepper in mine but I make a basic chili every once in a while. Good eats!
The empressof all (1000+ posts) Tue Sep-27-11 11:44 AM
Response to Original message
7. Try replacing the beef with Sweet and White potatoes
Sweet and savory at the same time. I add corn and make it with Rotel instead of canned tomatoes to enhance the heat.
EFerrari (1000+ posts) Tue Sep-27-11 02:26 PM
Response to Original message
8. I make Wendy's chile about twice a month. We're addicts.
And always have a pot of pintos on like my grandmother did. The only fancy thing I do in that is grind up the tyme, coriander and cumin together before I throw it in. lol
In case one's not aware, Doug's stupid ex-wife's felon son and his girlfriend spent last Sunday with mom.
Arkansas Granny (1000+ posts) Tue Sep-27-11 10:22 PM
Response to Original message
9. Who says it has to be gourmet to be good.
I still love to make tuna casserole, on occasion.
No sign of the sparkling husband dude. Anywhere. Not a trace.
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The chili sounds pleasantly simple. I have not made slumgullian in a long time. I have found that what one person calls slumgullian is not what someone else calls slumgullian. I made mine with ground beef, macaroni noodles, green peppers, sweet onions, tomato sauce, and a truck load of Velvetta cheese, and a little bit of chili powder. Very low rent but I love it.
Btw, Alton Brown says never to press down on the burger til all the juices run out. You are pressing out flavor. And Alton Brown is god!!!
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Aha.
"Congealed fat."
Everybody knows how loathesome, how disgusting that is.
Which is why franksolich, when cooking a hamburger on a grill, presses down hard, so as to get all the grease out of it.
I do that also. My wife looks at me like I'm crazy.
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Bleh...sounds like garbage recipes for chili.
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If you press all the grease out of a hamburger, you may as well cook confetti and wallpaper paste.
Much cheaper and the taste will be identical.
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grasswire (1000+ posts) Mon Sep-26-11 12:31 AM
Response to Original message
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!
Butterbeans and black-eyed peas in Chili? F'n GROSS!
My God, when I want to see how to **** up a meal, all I have to do is look at the DUmp.
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Pinto and Kidney beans. If you're adding more than that, you're wasting your time trying to be too damn eclectic with your food.
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The chili sounds pleasantly simple. I have not made slumgullian in a long time. I have found that what one person calls slumgullian is not what someone else calls slumgullian. I made mine with ground beef, macaroni noodles, green peppers, sweet onions, tomato sauce, and a truck load of Velvetta cheese, and a little bit of chili powder. Very low rent but I love it.
Btw, Alton Brown says never to press down on the burger til all the juices run out. You are pressing out flavor. And Alton Brown is god!!!
Slumgullian at my house is ground beef, wide egg noodles, cream of mushroom soup and tomatoes, topped with Parmesan.
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grasswire (1000+ posts) Mon Sep-26-11 12:31 AM
Response to Original message
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!
What. The. ****???
Isn't she the one who opened a pie shop and showed a pic of her and one of her pies that looked like someone shit in a pan? If it is, it figures.
No chili powder. No cayenne. No jalapenos. No green chiles. WORCESTERSHIRE ****ING SAUCE? ****ING SERIOUSLY?
And yeah, ANY chili worth a shit is gonna have some garlic in there somewhere, and some cumin as well. Don't forget the cilantro, either.
That shit she made would make a nice pattern when I chucked it against her ****ing wall.
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And yeah, ANY chili worth a shit is gonna have some garlic in there somewhere, and some cumin as well. Don't forget the cilantro, either.
....and a shitload of chile and cayenne pepper. If it doesn't make you sweat, it wasn't worth cooking.
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DUmmies remind me of the Yankees that come down south and have a crawfish boil with Old Bay.
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DUmmies remind me of the Yankees that come down south and have a crawfish boil with Old Bay.
Do NOT pin that shit on ME, dammit!
I'M not the one who did lobsters with that shit! (apologies to Scoobie--it wasn't her, but she knows the story.)
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I love chili! but we've only had chili from around here, I'm sure it tastes awesome in places like Texas. Um, now I want to make chili for Sun. dinner, any recipes you can share?
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I love chili! but we've only had chili from around here, I'm sure it tastes awesome in places like Texas. Um, now I want to make chili for Sun. dinner, any recipes you can share?
Easy recipe:
Get a 2 lb pack of hamburger meat (chuck). Brown meat in pan. Drain.
If you have Carroll Shelby's (http://www.luzianne.com/carroll-shelby-chili-kits-m-120.html) up there, by one box for every, IIRC, 2 pounds of meat you use.
Buy a thing of Cayenne pepper for heat.
Buy pinto, kidney, or chili beans (1 can each for this recipe, or you can mix and match and for the love of all that's holy, drain all that liquid slop the beans are in). This will be up to your discretion if you want more meat, more beans, or an equal amount of both. Also you want to get a can or two of chopped tomatoes.
In tall pot, mix all ingredients, browned meat, all seasoning in CS box (trash the Masa), beans, and a little cayenne pepper (the packet in the CS box is WAY too small, but this will also be up to your discretion and it'll be you suffering the consequences the next morning :-) ).
Cook high until bubbling covered, stirring when needed. After about 10 minutes, lower temp to about low-medium and taste for heat. Add cayenne if needed. NOTE: Cayenne doesn't burn as soon as you touch it normally, so don't overdue it. Taste it, and if you're sweating a few minutes later, it's good. If you're about to suffer a heat stroke, you've used to much. The Masa flour in the CS box, trash it. It's to thicken it up, but if you know what you're doing, you don't need to add flour to thicken up a pot of chili.
That's an easy recipe, but it's all in taste. I can't do just a normal "follow the directions" recipe. I have to check, recheck, re-stir, add, etc.
If you also want crackers, just regular saltines.
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Oh cool! Thanks Rebel. We don't have Carrol Shelby's around here but the grocery stores do have boxes of different type of Texas Chili spices. When I make chili, again, no comparison to what you guys make in the south, I like to get rolls and cut off the top, brush with some oil and garlic and put it on the oven a few minutes and use that as the chili bowls, put shredded cheddar cheese on top.
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Oh cool! Thanks Rebel. We don't have Carrol Shelby's around here but the grocery stores do have boxes of different type of Texas Chili spices. When I make chili, again, no comparison to what you guys make in the south, I like to get rolls and cut off the top, brush with some oil and garlic and put it on the oven a few minutes and use that as the chili bowls, put shredded cheddar cheese on top.
Damn, that sounds awesome. :yum:
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Now I'm thinking about Chili and I just turned an entire Boston Butt into BBQ last night. I'll be eating that for days.
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TEXAS CHILI COOK-OFFS
INEXPERIENCED CHILI TASTER
Notes From An Inexperienced Chili Tester Named FRANK, who was visiting Texas from the East Coast: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon, when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy,
and besides, they told me I could have free beer during the tasting - So I accepted."
Here are the scorecards from the event:
________________________________________________________________________
CHILI # 1 - MIKE'S MANIAC MOBSTER MONSTER CHILI
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy shit, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.
________________________________________________________________________
CHILI # 2 - ARTHUR'S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of the reach of children. I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
________________________________________________________________________
CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now get me more beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I'm getting shit-faced from all the beer.
________________________________________________________________________
CHILI # 4 - BUBBA'S BLACK MAGIC
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Is it possible to burnout taste buds? Sally, the barmaid, was standing behind me with fresh refills; that 300 lb. bitch is starting to look HOT just like this nuclear waste I'm eating. Is chili an aphrodisiac?
________________________________________________________________________
CHILI # 5 - LINDA'S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very Impressive!
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage; Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. I wonder if I'm burning my lips off? It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!
________________________________________________________________________
CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice
and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic.
Superb!
FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I shit on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my ass with a snow cone!
________________________________________________________________________
CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili
peppers at the last moment. I should take note that I am worried about Judge Number 3, He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn't feel a damn thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like shit to match my damn shirt. At least during the autopsy they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it, I'm not getting any
oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
________________________________________________________________________
CHILI # 8 - Helen's Mount Saint Chili
JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare it's existence.
JUDGE TWO: This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor Yank, wonder how he'd have reacted to a really hot chili?
FRANK: (Not available for comment.)
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Oh cool! Thanks Rebel. We don't have Carrol Shelby's around here but the grocery stores do have boxes of different type of Texas Chili spices. When I make chili, again, no comparison to what you guys make in the south, I like to get rolls and cut off the top, brush with some oil and garlic and put it on the oven a few minutes and use that as the chili bowls, put shredded cheddar cheese on top.
BTW, we got a lot of good food from up North as well. I love Italian food, LOVE it, and it migrated pretty much from the New York area after the migration from Italy to NYC. There was a small little place in a shopping center south of Tinton Falls/Eatontown, NJ that made one of the best Bolis I've ever had in my life. When I was in NYC, Kim and I stopped in McDonalds to get something to eat. After seeing the prices, there was no WAY I was paying that. 3 places down was a little Italian place. 2 huge slices of NY-style pizza and a drink was a little over 5 bucks. The pizza down here doesn't compare to that up there. There's two places that are good, Giuseppe's and the Pizza Joint. Other than that, it's only meant for sustenance. I also like Greek pizza. If any of you are ever in Fairbanks, AK, check out my buddy's place, Bobby's Greek Restaurant. They don't use tomato sauce on their Greek style, but it's awesome. He's Greek, Bobby Nikolaides and actually an immigrant from Greece. Why he chose friggin' Fairbanks, Alaska is beyond me.
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Slumgullian at my house is ground beef, wide egg noodles, cream of mushroom soup and tomatoes, topped with Parmesan.
I used to make something similar only it didn't have tomatos or cheese. Or a name for that matter. I might have to try it this way. It sounds pretty good.
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grasswire (1000+ posts) Mon Sep-26-11 12:31 AM
Response to Original message
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.
I think we're beginning to understand why the pie shop never happened.
Aside from being an..uh..special needs old lady, she can't cook.
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BTW, we got a lot of good food from up North as well. I love Italian food, LOVE it, and it migrated pretty much from the New York area after the migration from Italy to NYC. There was a small little place in a shopping center south of Tinton Falls/Eatontown, NJ that made one of the best Bolis I've ever had in my life. When I was in NYC, Kim and I stopped in McDonalds to get something to eat. After seeing the prices, there was no WAY I was paying that. 3 places down was a little Italian place. 2 huge slices of NY-style pizza and a drink was a little over 5 bucks. The pizza down here doesn't compare to that up there. There's two places that are good, Giuseppe's and the Pizza Joint. Other than that, it's only meant for sustenance. I also like Greek pizza. If any of you are ever in Fairbanks, AK, check out my buddy's place, Bobby's Greek Restaurant. They don't use tomato sauce on their Greek style, but it's awesome. He's Greek, Bobby Nikolaides and actually an immigrant from Greece. Why he chose friggin' Fairbanks, Alaska is beyond me.
We definitely have the best Italian food and Deli food, and don't get me going on desserts like canoli's, napoleon's and cheesecake.
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Oh cool! Thanks Rebel. We don't have Carrol Shelby's around here but the grocery stores do have boxes of different type of Texas Chili spices. When I make chili, again, no comparison to what you guys make in the south, I like to get rolls and cut off the top, brush with some oil and garlic and put it on the oven a few minutes and use that as the chili bowls, put shredded cheddar cheese on top.
I make mine with 50/50 Elk Burger and Beef. Diced tomatoes and light red kidney beens. And Lowry's chili seasoning.
Oyster crackers and Fritos on the side with chopped onions and shredded cheddar cheese.
It may not be Texas style, or win any blue ribbons, but my two gallon crock pot never last until lunch in the construction trailer.
On the last project, three other yahoos thought mine was OK, but their's was better, so we had a cook off. After mine was gone, then the latecomers ate some of the others swill.
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I make mine with 50/50 Elk Burger and Beef. Diced tomatoes and light red kidney beens. And Lowry's chili seasoning.
Oyster crackers and Fritos on the side with chopped onions and shredded cheddar cheese.
I add ground chorizo to mine (not the whole sausage-link type) along with chipotle (smoked jalapeno) peppers and adobo sauce. Good stuff.
My mom is the last person who needs to be cooking chili, but she persists anyway.
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I love chili! but we've only had chili from around here, I'm sure it tastes awesome in places like Texas. Um, now I want to make chili for Sun. dinner, any recipes you can share?
I make this one, it's to die for. It's got a lot of ingredients but really takes less work than you would think. I use black beans because they're my favorite.
Boilermaker Tailgate Chili (http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx)
Cindie
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My wife makes a pretty good run of the mill everyday chili. It'll warm you up in winter and taste pretty good....and it's filling.
BUT her family likes for her to make her "special" chili for family get togethers. I don't know why it couldn't be used as a renewable energy source. You could use it as a heat source for the boilers instead of coal....and air pollution wouldn't be a problem either. Burning all that natural gas it gives off would just be another heat source....any chance you could consider sweat "distilled water"?
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I make mine with 50/50 Elk Burger and Beef. Diced tomatoes and light red kidney beens. And Lowry's chili seasoning.
Oyster crackers and Fritos on the side with chopped onions and shredded cheddar cheese.
It may not be Texas style, or win any blue ribbons, but my two gallon crock pot never last until lunch in the construction trailer.
On the last project, three other yahoos thought mine was OK, but their's was better, so we had a cook off. After mine was gone, then the latecomers ate some of the others swill.
The results dictate the popularity . . . When my wife asks me if whatever she cooked was good, I respond with a question (Yeah, I know that you're not supposed to answer a question with a question . . . ) that goes like this--"Do you see any left? No? Then it was good."
I clean off my plates every meal. :-) O-) (I may have been born at night, but it wasn't last night. :tongue: )
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Heading out to the grocery store in a bit, wrote everyone's suggestions down, I'll end up with CCC Conservative Cave Chili, I'll take a pic of it in the pot.
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Yup--making chili for dinner as well. Perfect weather for it here too. Cold, raining, crappy. Almost fireplace weather, all we need is some snow on the ground, which they're supposedly getting up on Mount Washington.
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Heading out to the grocery store in a bit, wrote everyone's suggestions down, I'll end up with CCC Conservative Cave Chili, I'll take a pic of it in the pot.
Why are you making chili today?
Is it cold in New Jersey or something?
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Why are you making chili today?
Is it cold in New Jersey or something?
Coach, I don't know how chilly it is in NJ, but it's 49 on my piece of rented real estate, north of the Mohawk and west of the Hudson.
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Coach, I don't know how chilly it is in NJ, but it's 49 on my piece of rented real estate, north of the Mohawk and west of the Hudson.
It's 51 here, pretty pleasant.
Not yet what I'd call chili-making weather.
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It's 51 here, pretty pleasant.
Not yet what I'd call chili-making weather.
It's also rainy here, and somewhat windy.
I don't think it will crimp my cantoring assignment today; I managed to convince the music director into doing Pope Blessed John Paul II's favorite hymn, as a Communion meditation.
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Why are you making chili today?
Is it cold in New Jersey or something?
Well it's a little chilly out, but my Husband loves chili, so after reading the thread I thought I'd make him a nice pot of it with the chili bowls made out of bread. He hangs out with the guys on Sun. to watch sports, so when he comes home he'll walk into a warm house with the smell of chili everywhere and he'll be thrilled LOL.
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Well it's a little chilly out, but my Husband loves chili, so after reading the thread I thought I'd make him a nice pot of it with the chili bowls made out of bread. He hangs out with the guys on Sun. to watch sports, so when he comes home he'll walk into a warm house with the smell of chili everywhere and he'll be thrilled LOL.
If only nadin treated hubby that way.....
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Coach, I don't know how chilly it is in NJ, but it's 49 on my piece of rented real estate, north of the Mohawk and west of the Hudson.
The outside thermometer says it's 48 here, I think it's supposed to be in the 60's today, but we had to turn the heat on in the house :banghead:, we turned it on for a few days a couple of weeks ago then it got hot and humid so we went back to the AC, but Fall is in the air.
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The outside thermometer says it's 48 here, I think it's supposed to be in the 60's today, but we had to turn the heat on in the house :banghead:, we turned it on for a few days a couple of weeks ago then it got hot and humid so we went back to the AC, but Fall is in the air.
Yeah, I noticed for the first time this morning that Nebraska's starting to look like Connecticut in autumn, what with all the leaves on trees changing color. On my way to town, I felt as if I were driving the expressway to New Haven, it was all so New-Englandish-in-autumn.
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If only nadin treated hubby that way.....
My husband is so sweet, he's not emotional at all, doesn't express his feelings, but he said to me a few weeks ago that he's so lucky to have a wife like me because the guys he watches sports with? their wives bitch at them all the time about watching sports whereas I view it as his day to get away with everything.
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Well it's a little chilly out, but my Husband loves chili, so after reading the thread I thought I'd make him a nice pot of it with the chili bowls made out of bread. He hangs out with the guys on Sun. to watch sports, so when he comes home he'll walk into a warm house with the smell of chili everywhere and he'll be thrilled LOL.
I'm okay with the bread bowl thing, as long as you use the right kind of bread for the right stuff. I mean, sourdough is awesome with chowders and other soups, but chili, not so much.
Oh--and chili is on here. Hamburger and sirloin cubes browned, onion, pintos, black beans, can of RoTel, can of diced, and a package of Caroll Shelby's. Market Basket does NOT know the meaning of the word, "beans." They have refried, they have baked, but damned if they had any no shit, unspiced, regular old kidney, pinto, or black beans. Seriously. Pretty sad that I have to go over to Hannaford's for beans.
And cornbread, of course. Can't have chili without cornbread.
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I'm okay with the bread bowl thing, as long as you use the right kind of bread for the right stuff. I mean, sourdough is awesome with chowders and other soups, but chili, not so much.
Oh--and chili is on here. Hamburger and sirloin cubes browned, onion, pintos, black beans, can of RoTel, can of diced, and a package of Caroll Shelby's. Market Basket does NOT know the meaning of the word, "beans." They have refried, they have baked, but damned if they had any no shit, unspiced, regular old kidney, pinto, or black beans. Seriously. Pretty sad that I have to go over to Hannaford's for beans.
And cornbread, of course. Can't have chili without cornbread.
I just bought the regular kaiser rolls, but when you add the oil and garlic to the inside when you remove the inside of the bread it gives it a nice flavor.
I found something called 2 alarm chili kit, it comes with packets of paprika, onion/garlic, cumin, masa, salt, chili pepper and red pepper, and you can control it so you can make mild to hot chili depending on how much you add of the spices.
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I made chili here to. Something about this thread...
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So, no one uses butter beans and black-eyed peas? :lmao:
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Um, no Rebel! :lmao:
Here it is, it's simmering now:
(http://i271.photobucket.com/albums/jj140/RepublicanandProud/chili.jpg)
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Um, no Rebel! :lmao:
Here it is, it's simmering now:
(http://i271.photobucket.com/albums/jj140/RepublicanandProud/chili.jpg)
That looks damn good, Bally! Make it hot, now. :wink:
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Oops, she put tomatoes in it.
For the tomato flavor, best to use tomato sauce or tomato paste, not tomatoes.
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Here's mine today. Sorry frank: peppers, onions and one can of diced tomatoes. Light red kidneys, dark red kidneys and black beans. One long hot pepper for heat (I cook for my wife and daughters, after all--I add more heat to mine by the bowl.)
(http://splshdown.homestead.com/files/chili.jpg)
One time, I had chili over spaghetti in St. Louis. That's how I serve it now, with some raw onion on top with shredded cheese.
I'm a yankee, but I've had no complaints about my chili...
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If you wanted vegetables, you should made a salad. :p
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Here's mine today. Sorry frank: peppers, onions and one can of diced tomatoes.
Well, whatever rocks one's chair, rows one's boat, pushes one's buttons, turns one on.
Despite my distaste for cooked tomatoes (fresh tomatoes in sandwiches and salads are mandatory) and chopped peppers, if someone were a guest of mine here, and wanted it this way, that's the way it would be given them.
But if offered it myself, I'd sit there--as I oftentimes have--and carefully pick out the pieces of tomato and pepper, putting them on a nearby saucer or something.
I must have a sensitive gullet or something; to me, trying to down slimy cooked tomatoes seems the same as trying to swallow a live eel.
On the other hand, chili must have tomatoes, and the solution to that is using tomato sauce or tomato paste.
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That looks damn good, Bally! Make it hot, now. :wink:
UGH! I went a little overboard with the Red Pepper packet, I thought adding half would be good enough, it's kind of hot though, my Husband will love it but I'm going to add a little more sour cream to mine to hopefully cool it down.
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Oops, she put tomatoes in it.
For the tomato flavor, best to use tomato sauce or tomato paste, not tomatoes.
I did use a can of sauce but I also added the diced tomatoes. And OMG! splashdown's Chili looks really authentic.
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Cooking hot peppers and sauces at high heat tends to knock off some of the burn. You might want to try leaving it in the oven or simmering it on the stovetop for a few more hours. I leave mine overnight or on at work during the day. I like mine best cooked all day long and served the next day after cooling overnight, but that doesn't usually happen.
I've used Frank's/Pete's Red Hot in my wing sauce, and cooking the sauce in a pan before mixing all the other ingredients lowers the amount of 'heat'. It made the wings weaker than I wanted, but it was nice for a 'mild' sauce.
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Here's mine today. Sorry frank: peppers, onions and one can of diced tomatoes.
Whoa, whoa, whoa.
Whoa.
Wait a minute.
Onions in chili?
I suppose it's been done, but I myself have never seen such a thing.
Onion salt yes, but not onions.
Chili's one of these common foods with substantial regional variations, and so I'm not faulting anyone's taste; whatever suits the area, the culture, and the era.
At the risk of being thoroughly thrashed (but I'm used to it, even more used to it than the Nebraska football team), I myself would never deign to combine chili and cheese.
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Despite my distaste for cooked tomatoes (fresh tomatoes in sandwiches and salads are mandatory) and chopped peppers, if someone were a guest of mine here, and wanted it this way, that's the way it would be given them.
Oh, you don't like diced tomatoes? and no idea why I never put pepper in Chili.
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Cooking hot peppers and sauces at high heat tends to knock off some of the 'burn'. You might want to try leaving it in the oven or simmering it on the stovetop for a few more hours. I've used Frank's/Pete's Red Hot in my wing sauce, and cooking the sauce in a pan before mixing all the other ingredients lowers the amount of 'heat'. It made the wings weaker than I wanted, but it was nice for a 'mild' sauce.
I'm going to let it simmer for another hour.
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.....and no idea why I never put pepper in Chili.
That's a damned good idea.
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I'm going to let it simmer for another hour.
If it's TOO hot, you can add some sour cream directly to the chili while it's still in the pot. Those red pepper flakes can be tricky. I avoid them entirely and used smoked jalapeno peppers/chipotle peppers and adobo sauce ("Mexican ketchup" :-)) in place of tomatoes.
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If it's TOO hot, you can add some sour cream directly to the chili while it's still in the pot. Those red pepper flakes can be tricky. I avoid them entirely and used smoked jalapeno peppers/chipotle peppers and adobo sauce ("Mexican ketchup" :-)) in place of tomatoes.
I just did a taste test now and it's nowhere near as hot as it was an hour ago.
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I just did a taste test now and it's nowhere near as hot as it was an hour ago.
You know, madam, you've helped make this the second most-popular food thread here in the DUmpster.
Good work, great work.
Anything to illuminate the lurking primitives about good taste.
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You know, madam, you've helped make this the second most-popular food thread here in the DUmpster.
Good work, great work.
Anything to illuminate the lurking primitives about good taste.
I really do love the break from Politics frank, which is 1 of the reasons I love the cooking and baking forum.
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I really do love the break from Politics frank, which is 1 of the reasons I love the cooking and baking forum.
Well, given that the cooking and baking forum on Skins's island is now pretty much cobweb-infested--I dunno what happened there--it's time to move on to another non-political forum, which I've been doing.
We all miss hippywife Mrs. Alfred Packer, and some of us miss the sparkling husband dude.
But maybe sports will give one a break from the squalid, sordid, greasy, slimy, corrupt politics of the primitives.
We're anxiously awaiting the husband's approval, or disapproval, of the chili.
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Well, given that the cooking and baking forum on Skins's island is now pretty much cobweb-infested--I dunno what happened there--it's time to move on to another non-political forum, which I've been doing.
We all miss hippywife Mrs. Alfred Packer, and some of us miss the sparkling husband dude.
But maybe sports will give one a break from the squalid, sordid, greasy, slimy, corrupt politics of the primitives.
We're anxiously awaiting the husband's approval, or disapproval, of the chili.
Do you think we should do a cooking and baking thread in the DUmp?
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One time, I had chili over spaghetti in St. Louis. That's how I serve it now, with some raw onion on top with shredded cheese.
I'm a yankee, but I've had no complaints about my chili...
I absolutely LOVE chili. Chili and tacos. I can eat them 7 days a week. One time I was working in Indiana and I saw a place called 'Skyline Chili' so I stopped in there. The lady behind the counter asked me what I wanted and I was like "Uh ... Chili?" She asked what kind and I said I didn't care I just wanted some chili.
They gave me a bowl of chili and it had SPAGHETTI in it!!!!!! As soon as I saw that I started asking some questions like, can I just have a bowl of chili? The lady went in the back and was gone awhile then came back and told me ALL their chili had spaghetti in it. NO THANK YOU.
I made them take it back and I went somewhere else to eat. I've since learned not only do they make their chili with spaghetti they put CINNAMON in it!!! Oh the horror.
Glad I didn't eat that shit.
KC
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Do you think we should do a cooking and baking thread in the DUmp?
I'm not sure if I understand the question, madam.
I'm supposing you're suggesting one of our moles post something in the cooking and baking forum there.
The problem with that, given that the once-very-active, always-popping, cooking and baking forum on Skins's island seems any more to have the same momentum as oldelmtree, moving at the speed of a glacier.
And so it would take forever for one of our moles to get a response there.
It's a pretty sad state of affairs, when a campfire snatched from the cooking and baking forum's posted as a thread here, and it generates more interest and comments than it does on Skins's island.
I dunno what's up with that; nobody's keeping the primitives from hanging around the cooking and baking forum there. They used to; why aren't they any more?
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I use onions and bell peppers in my chili. A can of rotel. I cook my own red beans to put in it. If I get my hands on some ground deer meat, I use that too. My husband cooks the deer meat outside, it makes the house smell.
If you want it hot, I have stuff for that but I don't eat peppered food. You have to fire it up yourself.
It's 78 degrees here. Perfect for chili. I made shrimp etouffee Friday. It was close to 97 here. I don't care how hot it is outside, I get envies, I cook it. Gumbo is good anytime. :-)
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It's a pretty sad state of affairs, when a campfire snatched from the cooking and baking forum's posted as a thread here, and it generates more interest and comments than it does on Skins's island.
By the way, this is still only the second-longest food thread here in the DUmpster--although it's miles longer than anything in the cooking and baking forum on Skins's island--but it's still got a ways to go, to best the longest food thread here, the one about whether or not one should press down hard on hamburgers when on the grill.
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I use onions and bell peppers in my chili. A can of rotel. I cook my own red beans to put in it. If I get my hands on some ground deer meat, I use that too. My husband cooks the deer meat outside, it makes the house smell.
If you want it hot, I have stuff for that but I don't eat peppered food. You have to fire it up yourself.
It's 78 degrees here. Perfect for chili. I made shrimp etouffee Friday. It was close to 97 here. I don't care how hot it is outside, I get envies, I cook it. Gumbo is good anytime. :-)
Yes, yes it is. So is chili.
KC
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By the way, this is still only the second-longest food thread here in the DUmpster--although it's miles longer than anything in the cooking and baking forum on Skins's island--but it's still got a ways to go, to best the longest food thread here, the one about whether or not one should press down hard on hamburgers when on the grill.
No you should not. Those who press on their burgers when they are cooking WILL go to hell. It's a proven fact. Sorry frank.
KC
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Those who press on their burgers when they are cooking WILL go to hell.
:rotf:
It's true. My husband told me.
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:rofl:
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I'm not sure if I understand the question, madam.
I'm supposing you're suggesting one of our moles post something in the cooking and baking forum there.
The problem with that, given that the once-very-active, always-popping, cooking and baking forum on Skins's island seems any more to have the same momentum as oldelmtree, moving at the speed of a glacier.
And so it would take forever for one of our moles to get a response there.
It's a pretty sad state of affairs, when a campfire snatched from the cooking and baking forum's posted as a thread here, and it generates more interest and comments than it does on Skins's island.
I dunno what's up with that; nobody's keeping the primitives from hanging around the cooking and baking forum there. They used to; why aren't they any more?
No, just a thread in the DUmp titled Cooking and Baking Thread, and if we have something interesting to discuss as far as food goes we can post it in there.
And BTW, I put the chili in the roll and topped it with shredded cheese, put it in the oven, and while I was waiting my Husband chopped up some raw onion to put on it.
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By the way, this is still only the second-longest food thread here in the DUmpster--although it's miles longer than anything in the cooking and baking forum on Skins's island--but it's still got a ways to go, to best the longest food thread here, the one about whether or not one should press down hard on hamburgers when on the grill.
That gets rid of the juices though, but I have to admit that I'm guilty of doing it.
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.....and while I was waiting my Husband chopped up some raw onion to put on it.
Do me a favor if convenient for you, madam.
Ask him why he did that.
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No you should not. Those who press on their burgers when they are cooking WILL go to hell. It's a proven fact. Sorry frank.
Here's the original debate on the issue, but I'm warning it's a thread miles and miles long.
From July 2010, "primitives discuss cooking hamburger."
http://www.conservativecave.com/index.php/topic,46375.0
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Do me a favor if convenient for you, madam.
Ask him why he did that.
OK, I just asked him and he said "because I like it".
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OK, I just asked him and he said "because I like it".
Okay, I'm not going to disagree with the husband; if he likes it, he likes it, and if he were a guest here, I'd be sure there were plenty of onions for him to chop and consume in his chili.
He'll get no sass from franksolich.
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Okay, I'm not going to disagree with the husband; if he likes it, he likes it, and if he were a guest here, I'd be sure there were plenty of onions for him to chop and consume in his chili.
He'll get no sass from franksolich.
I love raw onions on food but not really crazy about it on my chili, although I have had chili-dogs and I like the raw onion on that.
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That gets rid of the juices though, but I have to admit that I'm guilty of doing it.
That's the first rule you learn when cooking in a restaurant. Do. Not. Press. On. The. Burgers. You can look, but don't touch.
I don't do it at home. I prefer my burgers medium-well and will put a nice crusty sear on the outside and continue cooking them on a low heat until they're done.
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Okay, I'm not going to disagree with the husband; if he likes it, he likes it, and if he were a guest here, I'd be sure there were plenty of onions for him to chop and consume in his chili.
He'll get no sass from franksolich.
Red onions or white onions? :whistling:
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Red onions or white onions? :whistling:
If Ballygrl's husband were my guest, he'd get any color of onions he wants.
But me, I'm not touching them; if I want the flavor of onions, I got onion salt.
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I absolutely LOVE chili. Chili and tacos. I can eat them 7 days a week. One time I was working in Indiana and I saw a place called 'Skyline Chili' so I stopped in there. The lady behind the counter asked me what I wanted and I was like "Uh ... Chili?" She asked what kind and I said I didn't care I just wanted some chili.
They gave me a bowl of chili and it had SPAGHETTI in it!!!!!! As soon as I saw that I started asking some questions like, can I just have a bowl of chili? The lady went in the back and was gone awhile then came back and told me ALL their chili had spaghetti in it. NO THANK YOU.
I made them take it back and I went somewhere else to eat. I've since learned not only do they make their chili with spaghetti they put CINNAMON in it!!! Oh the horror.
Glad I didn't eat that shit.
KC
Oh, I grant you, it's not a normal chili of mine, but I have had it, and I do enjoy it on occasion. Cincy chili, 5-ways. Mmmmm.
Always be open to new things, Tex.
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If Ballygrl's husband were my guest, he'd get any color of onions he wants.
But me, I'm not touching them; if I want the flavor of onions, I got onion salt.
LOL, he wouldn't ask for onions in someone else's house unless he was asked if he wanted them, then depending on the food he would say yes or no.
Oh, and what a totally fun thread.
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And we just finished dinner. My chili, which I unfortunately didn't have presence of mind of which to take a picture, and cornbread.
Poor Scoobie, I mentioned putting syrup on the cornbread (or molasses, or honey) and she looked at me as if I asked her a completely inappropriate question in a very public venue. But she learned, and enjoyed.
I only put about 1/3 of the cayenne pepper and none of the masa flour, and I let it slow cook all day. Even the kids wanted seconds, and here they were, fearing the heat of it.
Silly children.
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I absolutely LOVE chili. Chili and tacos. I can eat them 7 days a week. One time I was working in Indiana and I saw a place called 'Skyline Chili' so I stopped in there. The lady behind the counter asked me what I wanted and I was like "Uh ... Chili?" She asked what kind and I said I didn't care I just wanted some chili.
They gave me a bowl of chili and it had SPAGHETTI in it!!!!!!
Well, I'm pretty sure they can sell you a bowl without spaghetti. It would be like blasphemous, but it could be done. In a Cincinnati chili restaurant the chili is brewed in big crockpots separate from the spaghetti.
But Cincinnati chili, whether it's Gold Star, or Skyline, or Camp Washington Chili Parlor, isn't really chili. It's criticized by people who are expecting traditional chili, and that isn't what it is. It has cinnamon and I think some kind of chocolate flavor in it along with chili powder and other seasoning. The ground meat is cooked, maybe boiled, until it's a really fine texture. They call it chili because there's no other word that describes it any better.
On spaghetti, with finely shredded cheddar, kidney beans, and diced onions (on your menu as a 5-way), it is among the half-dozen best things on earth.
A perfect lunch is a 5-way and a cheese coney at Camp Washington Chili Parlor.
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Poor Scoobie, I mentioned putting syrup on the cornbread (or molasses, or honey) and she looked at me as if I asked her a completely inappropriate question in a very public venue. But she learned, and enjoyed.
I grew up eating cornbread with sugar in it and never cared for it any other way. (I mentioned my mom was British. She's got no business cooking chili at all). The honey idea sounds appealing.
I've lived here most of my life and it was still funny watching the reaction of the transplants that moved down here from Michigan and were served cornbread sans sugar in the company cafeteria. :rofl:
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And we just finished dinner. My chili, which I unfortunately didn't have presence of mind of which to take a picture, and cornbread.
Poor Scoobie, I mentioned putting syrup on the cornbread (or molasses, or honey) and she looked at me as if I asked her a completely inappropriate question in a very public venue. But she learned, and enjoyed.
I only put about 1/3 of the cayenne pepper and none of the masa flour, and I let it slow cook all day. Even the kids wanted seconds, and here they were, fearing the heat of it.
Silly children.
Awesome!
We have a place around here that makes homemade corn muffins and they mix butter and maple syrup together to put on it.
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Oh, I grant you, it's not a normal chili of mine, but I have had it, and I do enjoy it on occasion. Cincy chili, 5-ways. Mmmmm.
Always be open to new things, Tex.
Oh I'm open but there are some things that are just .... sacred. Chili and chocolate chip cookies are 2 of those things. I won't eat a chocolate chip cookie that has anything other than cookie dough and chocolate chips. Don't put any nuts or other contaminants in it.
Chili is kind of the same thing.
KC
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Oh I'm open but there are some things that are just .... sacred. Chili and chocolate chip cookies are 2 of those things. I won't eat a chocolate chip cookie that has anything other than cookie dough and chocolate chips. Don't put any nuts or other contaminants in it.
Chili is kind of the same thing.
KC
Chocolate chip cookies--that's a 10-page thread all on its own.
And yeah, I'll grant you that Cincy chili is chili in name only, but damned if it ain't good in its own way.
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Syrup on cornbread????? :panic: :panic: :panic:
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it would have to be good syrup. I would never put the Mobil1 synthetic stuff they sell now on cornbread.
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Syrup on cornbread????? :panic: :panic: :panic:
That was pretty much her reaction until she tried it.
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Oh I'm open but there are some things that are just .... sacred. Chili and chocolate chip cookies are 2 of those things.
Mmmm, almonds. Pecans are good. Raisins are strictly for oatmeal cookies, though. Anyone that puts a raisin in a chocolate chip cookie deserves a punch in the mouth.
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That was pretty much her reaction until she tried it.
It wouldn't be my piece of cake--I like cornbread with butter (real butter) and sour cream dripping all over it, myself--but in a way it makes sense, syrup on cornbread. There's cornmeal pancakes, and one puts syrup on those.
So syrup on cornbread sounds well within the boundaries of "reasonable" and "compatible."
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I like cornbread with butter
Do the Amish live in Nebraska. Those guys make the best butter.
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Do the Amish live in Nebraska. Those guys make the best butter.
There's a few score, but there's many more up in South Dakota and down in Kansas.
Nebraska small town bankers don't care for the Amish, because the Amish never borrow money.
It's a pity, but that's what the Amish tell us, when looking around for new ground to settle.
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Whoa, whoa, whoa.
Whoa.
Wait a minute.
Onions in chili?
I suppose it's been done, but I myself have never seen such a thing.
Onion salt yes, but not onions.
Chili's one of these common foods with substantial regional variations, and so I'm not faulting anyone's taste; whatever suits the area, the culture, and the era.
At the risk of being thoroughly thrashed (but I'm used to it, even more used to it than the Nebraska football team), I myself would never deign to combine chili and cheese.
I always put onions in my chili. And we put cheddar on top of it. Kinda like a chili dog without the hot dog and bun.
Cindie
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I always put onions in my chili. And we put cheddar on top of it. Kinda like a chili dog without the hot dog and bun.
Well, again, to each his own, madam, but as for myself, I wouldn't touch onions with a ten-foot primitive, and putting cheese on chili seems akin to putting Cream of Wheat on top of lasagna.
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No one eats canned chili?
:bolt:
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No one eats canned chili?
:bolt:
On occasion, but only Wolf Brand.
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On occasion, but only Wolf Brand.
Damn straight. With no beans.
KC
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Oops, she put tomatoes in it.
For the tomato flavor, best to use tomato sauce or tomato paste, not tomatoes.
You don't like real tomatoes in Chili? That's why you're in Nebraska, and not down south. :stirpot:
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UGH! I went a little overboard with the Red Pepper packet, I thought adding half would be good enough, it's kind of hot though, my Husband will love it but I'm going to add a little more sour cream to mine to hopefully cool it down.
Wait, what? That little packet made it too hot for you? Damn, I told you to get an extra container of Cayenne because that little packet isn't enough.
Yankees. What are ya gonna do. :bolt:
:-)
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BTW, don't mind Chris and his attacking the use of vegetables. Mamwich is chili to him. :-)
:bolt:
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Damn straight. With no beans.
KC
H5! :-)
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I feel like a oddball for not making chili today. I had steak and eggs instead. The only canned chili I eat now is Wolf Brand Chili. I have never been able to get it where I live until Dollar General started to carry it earlier this year.
As long as this thread is I am surprised I have not seen a heated debate over beans/no beans in chili. I have seen people get a little too passionate about that.
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True chili:
http://www.conservativecave.com/index.php/topic,15582.0/msg,187308.html
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Chocolate chip cookies without nuts go out in the trash here.
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Wolf brand chili and corn chips. Heaven in a bowl. Fatness on the butt. :-)
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On occasion, but only Wolf Brand.
They only started selling Wolf brand here late last year, and it is better than most of the other national brands.
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Wolf brand chili and corn chips. Heaven in a bowl. Fatness on the butt. :-)
To really choke up those arteries add Veletta and sour cream to that. I don't do it often but when I do I have to eat in a closet with the lights out because of the guilt.
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Wait, what? That little packet made it too hot for you? Damn, I told you to get an extra container of Cayenne because that little packet isn't enough.
Yankees. What are ya gonna do. :bolt:
:-)
:lmao:
Yep! the only thing we know how to do it make good Italian food and win World Series Championships! :-)
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Chocolate chip cookies without nuts go out in the trash here.
No idea why people want to ruin a good chocolate chip cookie with nuts.
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No idea why people want to ruin a good chocolate chip cookie with nuts.
I grew up poor so I am not a very finicky man. Pass those cookies my way. I like Subway cookies tho. I started eating them when my dad was dying of cancer and they were one of the few things my dad would eat.
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Only they care about whether their food is lowbrow or not. And we are the ones with rich, pretentious buttholes. :whatever:
That said, my recipe is just as simple as hers. I throw in a few extras in the vegetable department at times, usually to use up what needs using up...green peppers, mushrooms, corn, etc. Chili is not meant to be trifled with. You vary too much with the recipe and honestly you have a different soup--it isn't chili anymore. I don't like weird stuff in there either. No venison, gator, or any other kind of meat except good old fashioned American fed, bred, and raised cow. On the thicker side as far as consistency goes--add V8 or tomato juice if it's a little too thick :-) Add a nice cornbread on the side and a little dollup of sour cream, cheese on the top--all served over rice and you are set for a fall/winter's night. I think I know what I'm doing tomorrow with my leftover ground beef I cooked up. :whistling:
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I read the headline, and saw the 8 pages of comments, and started laughing. Oh, no. Another chili war. :lmao:
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It's 78 degrees here. Perfect for chili. I made shrimp etouffee Friday. It was close to 97 here. I don't care how hot it is outside, I get envies, I cook it. Gumbo is good anytime. :-)
Two of the major food groups are gumbo and etouffee... :-)
And Miss Chris cooks her red beans for her chili (Camellia dried beans!!)
:yum:
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Syrup on cornbread????? :panic: :panic: :panic:
Steen's Pure Cane Syrup!!!
(or Brer Rabbit Molasses...)
:-)
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Steen's Pure Cane Syrup!!!
(or Brer Rabbit Molasses...)
:-)
I have several bottles of Brer Rabbit Molasses. I put it on pancakes, and even toast, but never cornbread.
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To really choke up those arteries add Veletta and sour cream to that. I don't do it often but when I do I have to eat in a closet with the lights out because of the guilt.
LOL, skip the corn chips, add some shredded lettuce, chop a few tomatoes, a flour tortilla and you have a chili chalupa ! :yahoo:
(Camellia dried beans!!)
There is no other kind. :-)
Steen's Pure Cane Syrup!!!
LOL, my husband hides his syrup and DARES anyone to use it. :lmao:
I'm going to make him syrup cake later this week.
Thanks for that reminder Mike B my Cajun bro. :-)
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LOL, skip the corn chips, add some shredded lettuce, chop a few tomatoes, a flour tortilla and you have a chili chalupa ! :yahoo:
Ohhhhh, that sounds good! :drool:
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:rotf:
I'm drooling myself. I am in the process of giving up meat. I AM DOOMED. :bawl:
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:rotf:
I'm drooling myself. I am in the process of giving up meat. I AM DOOMED. :bawl:
:mental: :mental: :mental:
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:rotf:
I have to.
LOL, that's a fine quote you got there. :lmao:
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LOL, that's a fine quote you got there. :lmao:
Thanx... I can't seem to remember where I got it, tho... :tongue:
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I wasn't sure if this was the official DU what's for Sunday dinner thread LOL.
I think for Sun. dinner I'm going to make meatloaf. I made it a few months ago different than how I made it in the past and it came out awesome. I cut up fresh Italian bread, added it to the food processor then added things like garlic, basil, salt and pepper, added it to the meatloaf and it was so fluffy. Decisions Decisions though, I'm making mashed potatoes as a side dish, so do I do a beef gravy? or do I a few cans of tomato sauce and peas and make that the gravy?
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I wasn't sure if this was the official DU what's for Sunday dinner thread LOL.
I think for Sun. dinner I'm going to make meatloaf. I made it a few months ago different than how I made it in the past and it came out awesome. I cut up fresh Italian bread, added it to the food processor then added things like garlic, basil, salt and pepper, added it to the meatloaf and it was so fluffy. Decisions Decisions though, I'm making mashed potatoes as a side dish, so do I do a beef gravy? or do I a few cans of tomato sauce and peas and make that the gravy?
My daughter said, a couple of weeks ago, "We have ham on Sundays." Coincidentally, we had ham last week. Take one guess what we're having this week . . . :wink:
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My daughter said, a couple of weeks ago, "We have ham on Sundays." Coincidentally, we had ham last week. Take one guess what we're having this week . . . :wink:
UGH! I love Ham and didn't even think of making that. :banghead:
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I wasn't sure if this was the official DU what's for Sunday dinner thread.
No, today's "what's for dinner" thread is the beef stew thread that's somewhere here.
Sorry.
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Found it.
This is the official "what's for Sunday dinner" thread today, October 10.
http://www.conservativecave.com/index.php/topic,65049.0.html
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No, today's "what's for dinner" thread is the beef stew thread that's somewhere here.
Sorry.
Well darn! I almost chose the how to cook hamburger thread LOL.
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Well darn! I almost chose the how to cook hamburger thread LOL.
Well, that is the DU thread, and then there is the What are you Eating Tonight thread in All Things Edible. :)
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Well, that is the DU thread, and then there is the What are you Eating Tonight thread in All Things Edible. :)
Biker Rally Chili.
10 pounds real cheap hamburger.
10 cans Manwich
Frozen okra, bell peppers w/seeds, corn, hot peppers [seeded] all kinds.
6 pack beer, one to add to pot,[ cook drinks rest.] Water, enough to keep chili from burning on. Chili powder served on side.---- Free Tums for all.
Top with sour cream mixed with good quality pot. So how did it taste?---Frankly I cannot remember.