Chili

[Crazy Horse]

Damn!  I opened that can of peppers and got it on my hands.  Now my tongue and throat are burning.

Wussy

Damn.

That's why we always had cornbread with chili in our house when I was growing up.

I had no idea, but recall that we had cornbread only when we had chili too.

I always took the cornbread, but passed on the chili.

Not that I'm anti-chili; it's just that the chili in our house was never any good, what with the peppers, onions, mushrooms, and other gagging stuff in it.

I would like to know how y'all cook cornbread in the flat lands of Nebraska......i have a feeling that y'all really don't

[thundley4]

Wussy

I would like to know how y'all cook cornbread in the flat lands of Nebraska......i have a feeling that y'all really don't

Here's how I do it.

     

[franksolich]

Here's how I do it.

     

That's right; that's how cornbread is made in Nebraska, too.

[Chris]

Wussy

Beer is not supposed to be spicy.

[Chris]

That's right; that's how cornbread is made in Nebraska, too.

Ditto here.  I prefer corn "muffins", though... I think the back of the box tells you to put in an extra cup of sugar.

First time I had un-sweetened cornbread was a surprise.

[debk]

Wussy

I would like to know how y'all cook cornbread in the flat lands of Nebraska......i have a feeling that y'all really don't

I haven't lived in NE for over 30 years.

I know you probably do it in a cast iron skillet, and I sometimes do. Usually, I make it as muffins just because that's the way we like it.

If I have time, I make it from scratch....if not, I sin and use a pack of Martha White sweet cornbread mix and add the stuff to it.

[thundley4]

That's right; that's how cornbread is made in Nebraska, too.

It's best while hot with lots of butter, the real stuff no margarine.

[debk]

It's best while hot with lots of butter, the real stuff no margarine.

I will only use real butter.

It's been years .... my kids were still in elementary school.....since I bought margarine. I would only buy Parkay, and thought it was ok. That was until I melted some in the microwave and for some reason didn't use it and found it the next morning. It was so disgusting ....all I could think was what was it doing inside our bodies?

Went out that day and bought real butter and have never used anything else since.

[Chris]

My mom bought margarine as spread for food... the only person in our family that got to eat real butter with their dinner was my father.  I think she used Crisco as shortening for her baking.

I like unsalted butter, but I don't have three kids to feed.

[debk]

My mom bought margarine as spread for food... the only person in our family that got to eat real butter with their dinner was my father.  I think she used Crisco as shortening for her baking.

When I was a kid, I think most people used Crisco instead of butter. Prior to Crisco, they had used lard. Crisco was easier to keep on hand.

I know when I first started making chocolate chip cookies...the recipe called for solid Crisco.

I do buy and use Crisco oil, but I can't remember the last time I used solid Crisco. But then, I don't make pie crust from scratch....I don't like to make pie crust.

[thundley4]

I will only use real butter.

It's been years .... my kids were still in elementary school.....since I bought margarine. I would only buy Parkay, and thought it was ok. That was until I melted some in the microwave and for some reason didn't use it and found it the next morning. It was so disgusting ....all I could think was what was it doing inside our bodies?

Went out that day and bought real butter and have never used anything else since.

I can take margarine on toast, but that is about it.  

[Chris]

When I was a kid, I think most people used Crisco instead of butter. Prior to Crisco, they had used lard. Crisco was easier to keep on hand.

I know when I first started making chocolate chip cookies...the recipe called for solid Crisco.

I do buy and use Crisco oil, but I can't remember the last time I used solid Crisco. But then, I don't make pie crust from scratch....I don't like to make pie crust.

I have considered buying lard, but always worried if it would change the taste of my food.  I've never been good at biscuits, but there was an episode of DD&D on the other week... this place froze their butter before running it through a grater.  Made for a perfect mix of butter and flour.  Maybe one of these days I'll learn to make a decent biscuit.

[franksolich]

When I was a kid, I think most people used Crisco instead of butter. Prior to Crisco, they had used lard. Crisco was easier to keep on hand.

I know when I first started making chocolate chip cookies...the recipe called for solid Crisco.

I do buy and use Crisco oil, but I can't remember the last time I used solid Crisco. But then, I don't make pie crust from scratch....I don't like to make pie crust.

Crisco, like coffee, at one time came in cans where there was a "key" soldered to the bottom of the can.  One snapped off the "key," and used it to twist a tab near the top of the can; sort of a disposable can-opener.

I recall that the cans--including those for coffee--as a consequence had edges that were sharper than a razor.

[debk]

Crisco, like coffee, at one time came in cans where there was a "key" soldered to the bottom of the can.  One snapped off the "key," and used it to twist a tab near the top of the can; sort of a disposable can-opener.

I recall that the cans--including those for coffee--as a consequence had edges that were sharper than a razor.

I remember them too....and they were very sharp.

I also remember how frustrating it was if the spool got crooked or if the little tab broke off and you couldn't use the key. A can opener didn't work very well on those cans.

[Chris]

Time to start cooking...

[debk]

I have considered buying lard, but always worried if it would change the taste of my food.  I've never been good at biscuits, but there was an episode of DD&D on the other week... this place froze their butter before running it through a grater.  Made for a perfect mix of butter and flour.  Maybe one of these days I'll learn to make a decent biscuit.

The easiest ones I do ...I use self rising flour and either sour cream or whipping cream or a combo of the two. That's it.

The secret to making them is to not over knead them. Bread, you can....but for some reason it just makes biscuits leaden.

To be honest...the Pillsbury frozen ones - the other half prefers the buttermilk - are what I usually use. I don't eat biscuits very often and prefer them with sausage gravy, but the other half likes them quite well....and he usually bakes some every weekend. There are a dozen in a resealable bag and they can go straight from the freezer to the oven and are done in about 20 minutes.

[Crazy Horse]

That's right; that's how cornbread is made in Nebraska, too.

Negative.............that's not cornbread that's Jiffy sugar crap

I know you probably do it in a cast iron skillet, and I sometimes do. Usually, I make it as muffins just because that's the way we like it.

If I have time, I make it from scratch....if not, I sin and use a pack of Martha White sweet cornbread mix and add the stuff to it.

Always from scratch and ever a mix. We just have to many good mills around here to buy a mix

[Chris]

Damn, I used too much bacon.  Half a package is too much. 

I remembered to save the fat from the last batch of bacon I made.  Time to pull it out of the refrigerator.

[Crazy Horse]

Damn, I used too much bacon.  Half a package is too much. 

I remembered to save the fat from the last batch of bacon I made.  Time to pull it out of the refrigerator.

You can never have too much bacon

[Chris]

Here was the recipe I used.  Similar to the ropa vieja recipe I've been using for a few years, but I changed a couple things.

Half a package of smoked bacon.  Sliced thin, cooked and drained.
One pound of ground pork
One pound of ground beef
One link of chorizo sausage.  My preferred brand is Olé Mexican Foods... a loose and spicy sausage, not the solid hot-dog-style chorizo you might find somewhere else.  If you can find it, buy all of it.
One can of adobo sauce with the peppers removed.  The most common brand around here is La Costaneta in the small 7oz can.  remove the whole peppers and freeze them in an ice cube tray.
One 14 oz. can of diced tomatoes with liquid
Cook overnight or 8-10 hours on low heat @ 200°.

Guess I'll find out if it was any good tomorrow.

[debk]

Here was the recipe I used.  Similar to the ropa vieja recipe I've been using for a few years, but I changed a couple things.

Half a package of smoked bacon.  Sliced thin, cooked and drained.
One pound of ground pork
One pound of ground beef
One link of chorizo sausage.  My preferred brand is Olé Mexican Foods... a loose and spicy sausage, not the solid hot-dog-style chorizo you might find somewhere else.  If you can find it, buy all of it.
One can of adobo sauce with the peppers removed.  The most common brand around here is La Costaneta in the small 7oz can.  remove the whole peppers and freeze them in an ice cube tray.
One 14 oz. can of diced tomatoes with liquid
Cook overnight or 8-10 hours on low heat @ 200°.

Guess I'll find out if it was any good tomorrow.

Sounds good except for the bacon.....

[Chris]

Sounds good except for the bacon.....

Heathen!!

I wanted to try something different.  I've never used ground pork in my chili either.  I left out the green and red bell peppers, onions, and garlic I normally use.

[debk]

Heathen!!

I wanted to try something different.  I've never used ground pork in my chili either.  I left out the green and red bell peppers, onions, and garlic I normally use.

I know...I know.

I just cannot stand anything with bacon in it. Bacon belongs on the plate next to my eggs or in a BLT ....otherwise I won't eat it. Or whatever it's mixed into, wrapped around, laying on....

[Chris]

The shrimp-stuffed, bacon-wrapped pork I made was a little salty because of the bacon.  I tried to use a little less this time.

[Eupher]

I will only use real butter.

It's been years .... my kids were still in elementary school.....since I bought margarine. I would only buy Parkay, and thought it was ok. That was until I melted some in the microwave and for some reason didn't use it and found it the next morning. It was so disgusting ....all I could think was what was it doing inside our bodies?

Went out that day and bought real butter and have never used anything else since.

Absolutely, 100% concur. Margarine should be used as axle grease on Radio Flyer kiddie wagons only. NO WAY does that stuff belong in a kitchen.

My chili gets no beans, though I've made it that way when times were lean. I've used pintos and kidney beans, but that's it.

I like it with rice, chopped onion, and sharp shredded cheddar. No crackers at all - get 'em outta my face.