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Antievolution.org Discussion Board > From the Panda's Thumb > After the Bar Closes... > Libations and Comestibles

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carlsonjok Posts: 3326 Joined: May 2006 (Permalink) Posted: Jan. 01 2009,16:28    Quote (Arden Chatfield @ Jan. 01 2009,15:56) Quote (stevestory @ Jan. 01 2009,13:01) Quote (carlsonjok @ Jan. 01 2009,15:44) I figured the tradition out there in California (some of these buildings are over twenty years old!) oooo, an esoteric reference to my favorite movie of all time. Carlson, you get extra bonus points. Can Carlson tell us how many buildings in Oklahoma predate 1907? Plenty. -------------- It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

Tony M Nyphot Posts: 491 Joined: June 2008 (Permalink) Posted: Jan. 01 2009,19:54    Quote (carlsonjok @ Jan. 01 2009,13:44) Eating black-eyed peas on New Year's Day is supposed to bring good luck for the year. Christians have their Designer in the Sky and His promise of a heavenly eternity. Carlsonjok only has magic black-eyed peas and maybe – just maybe – luck for a year. Not sure who to pity more... I had extended family over for a New Year's Day dinner and successfully prepared one of the best homemade meals I have ever created: SauerBraten (marinated 5 days), Blaukraut, Pumpernickel (Americanized version), Potato Galette and steamed broccoli with a thyme/coriander/pepper seasoning. (None had much rat in them.) Served with a wine choice of Riesling, Cröver Nacktarsch, Schwarzriesling, or Dornfelder –or– a beer choice of Paulaner Oktoberfest Marzen, Hofbrau HefeWeiss, Tilburg's Dutch Brown Ale or Leffe Blonde. And for dessert, whole-milk black raspberry/chocolate chip ice cream to help calm acidic reactions sure to visit later in the night. (Too bad about evolution failing to enable the small intestine to deal with those foul polysaccharides and oligosaccharides.) Oh yes...Ramos Pinto Vintage Port 2000 for the cook after everyone left. ETA: magic and left-out libations. Son of ETA: left overs and gifts -------------- "I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK "You could always wrap fresh fish in the paper you publish it on, though, and sell that." - Field Man on how to find value in Gary Gaulin's real-science "theory"

Arden Chatfield Posts: 6657 Joined: Jan. 2006 (Permalink) Posted: Jan. 01 2009,20:10    Quote (carlsonjok @ Jan. 01 2009,14:28) Quote (Arden Chatfield @ Jan. 01 2009,15:56) Quote (stevestory @ Jan. 01 2009,13:01)   Quote (carlsonjok @ Jan. 01 2009,15:44) I figured the tradition out there in California (some of these buildings are over twenty years old! oooo, an esoteric reference to my favorite movie of all time. Carlson, you get extra bonus points. Can Carlson tell us how many buildings in Oklahoma predate 1907? Plenty. Don't worry, we all know that as America's 46th state, Oklahoma is very, very venerable. I hear they even pretty much had electricity by 1950. Now go finish cooking your hog maws. And don't get on my case about food, Steve's the one who puts Ragu sauce in his curry. -------------- "Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

khan Posts: 1554 Joined: May 2007 (Permalink) Posted: Jan. 01 2009,20:12    Today I made gizzard casserole. Maybe I'll make it my New Year tradition. -------------- "It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad Frequency is just the plural of wavelength... -JoeG

Louis Posts: 6436 Joined: Jan. 2006 (Permalink) Posted: Jan. 02 2009,03:10    Quote (Tony M Nyphot @ Jan. 02 2009,01:54) [SNIP] Unicum? YIKES! That stuff is EVIL! I drank it whilst in Hungary, and it nearly finished me off. It's like Jagermeister only more disgusting. The Hungarians drink it like water however, lovely, mad folk that they are. It is however palatable as a "Unabomber" ( a shot of Unicum dropped into a glass of red Bull which is drunk in one go, like Jager Bombs). And no one make any jokes about the name "Unicum" they've all been done. Mr Nyphot, if you drink that, you are a braver man than I. My headgear, it is off. Louis -------------- Bye.

Tony M Nyphot Posts: 491 Joined: June 2008 (Permalink) Posted: Jan. 02 2009,11:14    Quote (Louis @ Jan. 02 2009,02:10) Unicum? YIKES! That stuff is EVIL! I drank it whilst in Hungary, and it nearly finished me off. It's like Jagermeister only more disgusting. The Hungarians drink it like water however, lovely, mad folk that they are. It is however palatable as a "Unabomber" ( a shot of Unicum dropped into a glass of red Bull which is drunk in one go, like Jager Bombs). And no one make any jokes about the name "Unicum" they've all been done. Mr Nyphot, if you drink that, you are a braver man than I. My headgear, it is off. Louis Yes...the Unicum...well, that was one of the "gifts" brought by attendees. That exact bottle was a present given 3 years ago from the significant other's brother (or maybe it was Arden's uncle?...I get them confused) who lives in Budapest. Unicum's properties are well known, the bottle has not been opened and it travels the rounds, given mostly as a "gift" to the host of various dinners throughout the year. It somehow always finds its way back home. I love it so... I was more worried about the Riesling as it came from Carlson Vineyards...it's probably just horse piss. -------------- "I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK "You could always wrap fresh fish in the paper you publish it on, though, and sell that." - Field Man on how to find value in Gary Gaulin's real-science "theory"

Louis Posts: 6436 Joined: Jan. 2006 (Permalink) Posted: Jan. 02 2009,14:14    Quote (Tony M Nyphot @ Jan. 02 2009,17:14) [SNIP] I was more worried about the Riesling as it came from Carlson Vineyards...it's probably just horse piss. You can but hope, at least it would wash out the taste of the Unicum. Louis -------------- Bye.

Tony M Nyphot Posts: 491 Joined: June 2008 (Permalink) Posted: Jan. 02 2009,19:40    Quote (Louis @ Jan. 02 2009,13:14)     Quote (Tony M Nyphot @ Jan. 02 2009,17:14) [SNIP] I was more worried about the Riesling as it came from Carlson Vineyards...it's probably just horse piss. You can but hope, at least it would wash out the taste of the Unicum. Louis Strangely, as long as it is ice cold, Unicum isn't so bad after a few sips. It's just that it removes the enamel from your teeth. Supposedly it's a good digestive aid and the story I'm told from Budapest is that Unicum started out as a bitters aperitif. As such I've experimented with a few drops in martinis and soups, but it tends to eclipse every other ingredient. However, mixed with a bit of soda in the AM works as a good corpse reviver. Give it a try. ***************** On another note, I'm curious what beers are favored most by the "scientific" crowd here, categorically, from the British Isles, from the Continent and from the States. I like most of the Samuel Smiths but it is overpriced. While relaxing on a ferry between Denmark and Sweden, I really enjoyed a Ceres Royal Dark (Stout?), but have never found it in the States. I also like Duvel. I don't much care for the US micro-brewery stuff I'm surrounded by. They taste a bit green to me. -------------- "I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK "You could always wrap fresh fish in the paper you publish it on, though, and sell that." - Field Man on how to find value in Gary Gaulin's real-science "theory"

carlsonjok Posts: 3326 Joined: May 2006 (Permalink) Posted: Jan. 02 2009,20:05    Quote (Tony M Nyphot @ Jan. 02 2009,11:14) I was more worried about the Riesling as it came from Carlson Vineyards...it's probably just horse piss. Well, Colorado isn't exactly considered a prime Riesling appellation*, although their 2000 Gewürztraminer got a fair to middling score from Wine Spectator.  Did you actually try it? * I was really impressed with a Llano Estacado Gewürztraminer**, from a winery near Lubbock, Texas.  Then I found out they imported their Gewürz grapes from Washington State. ** I didn't realize it was from Texas until I got home. -------------- It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

Albatrossity2 Posts: 2780 Joined: Mar. 2007 (Permalink) Posted: Jan. 02 2009,20:30    Quote (carlsonjok @ Jan. 02 2009,20:05)   Quote (Tony M Nyphot @ Jan. 02 2009,11:14) I was more worried about the Riesling as it came from Carlson Vineyards...it's probably just horse piss. Well, Colorado isn't exactly considered a prime Riesling appellation*, although their 2000 Gewürztraminer got a fair to middling score from Wine Spectator.  Did you actually try it? * I was really impressed with a Llano Estacado Gewürztraminer**, from a winery near Lubbock, Texas.  Then I found out they imported their Gewürz grapes from Washington State. ** I didn't realize it was from Texas until I got home. Actually, the Llano Estacado winery near Lubbock produces some very good wines. Their Chardonnay has won awards at California wine fairs, and their Select Port is probably the best American-made port that I have tried. I have no idea where the grapes for these wines might originate, but I'd urge you to try them if you get the chance. Coincidentally I am currently reading Judgment of Paris, G.M. Taber's account of the 1976 tasting that established California wines as equal to or better than the best French wines. I suspect that the TX wines are a few decades away from that sort of surprising success, but I'm sure that they are dreamning about it! -------------- Flesh of the sky, child of the sky, the mind Has been obligated from the beginning To create an ordered universe As the only possible proof of its own inheritance.                         - Pattiann Rogers

Arden Chatfield Posts: 6657 Joined: Jan. 2006 (Permalink) Posted: Jan. 02 2009,20:34    Quote (Albatrossity2 @ Jan. 02 2009,18:30) Coincidentally I am currently reading Judgment of Paris, G.M. Taber's account of the 1976 tasting that established California wines as equal to or better than the best French wines. I suspect that the TX wines are a few decades away from that sort of surprising success, but I'm sure that they are dreaming about it! The first thing they gotta do is start using bottles instead of boxes. -------------- "Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

khan Posts: 1554 Joined: May 2007 (Permalink) Posted: Jan. 02 2009,20:44    Quote (Arden Chatfield @ Jan. 02 2009,21:34) Quote (Albatrossity2 @ Jan. 02 2009,18:30) Coincidentally I am currently reading Judgment of Paris, G.M. Taber's account of the 1976 tasting that established California wines as equal to or better than the best French wines. I suspect that the TX wines are a few decades away from that sort of surprising success, but I'm sure that they are dreaming about it! The first thing they gotta do is start using bottles instead of boxes. What's wrong with boxed wine? -------------- "It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad Frequency is just the plural of wavelength... -JoeG

Albatrossity2 Posts: 2780 Joined: Mar. 2007 (Permalink) Posted: Jan. 02 2009,21:05    Quote (Arden Chatfield @ Jan. 02 2009,20:34)   Quote (Albatrossity2 @ Jan. 02 2009,18:30) Coincidentally I am currently reading Judgment of Paris, G.M. Taber's account of the 1976 tasting that established California wines as equal to or better than the best French wines. I suspect that the TX wines are a few decades away from that sort of surprising success, but I'm sure that they are dreaming about it! The first thing they gotta do is start using bottles instead of boxes. Both of those wines I mentioned are packaged in bottles. Seriously, if Kermit Lynch or Beltramo's or some other wine store in the Bay Area carries that port from Llano Estacado, pick up a bottle from them. I think you'll be pleasantly surprised. -------------- Flesh of the sky, child of the sky, the mind Has been obligated from the beginning To create an ordered universe As the only possible proof of its own inheritance.                         - Pattiann Rogers

Arden Chatfield Posts: 6657 Joined: Jan. 2006 (Permalink) Posted: Jan. 02 2009,21:58    Quote (khan @ Jan. 02 2009,18:44)   Quote (Arden Chatfield @ Jan. 02 2009,21:34)   Quote (Albatrossity2 @ Jan. 02 2009,18:30) Coincidentally I am currently reading Judgment of Paris, G.M. Taber's account of the 1976 tasting that established California wines as equal to or better than the best French wines. I suspect that the TX wines are a few decades away from that sort of surprising success, but I'm sure that they are dreaming about it! The first thing they gotta do is start using bottles instead of boxes. What's wrong with boxed wine? Well, for people who put spaghetti sauce in their curry, nothing at all. -------------- "Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

carlsonjok Posts: 3326 Joined: May 2006 (Permalink) Posted: Jan. 02 2009,22:14    Quote (Albatrossity2 @ Jan. 02 2009,20:30)   Quote (carlsonjok @ Jan. 02 2009,20:05)   * I was really impressed with a Llano Estacado Gewürztraminer**, from a winery near Lubbock, Texas.  Then I found out they imported their Gewürz grapes from Washington State. Actually, the Llano Estacado winery near Lubbock produces some very good wines. Their Chardonnay has won awards at California wine fairs, and their Select Port is probably the best American-made port that I have tried. I have no idea where the grapes for these wines might originate, but I'd urge you to try them if you get the chance. Oh, that doesn't surprise me as I have had what I think was actually a good Shiraz from Tres Sueños winery here in Oklahoma. However, grapes like Gewürztraminer and Riesling tend to make better wines when they come from a region that has warm days and cooler nights like Washington State, the Finger Lakes region of New York, and (of course) Germany and the Alsace region of France.  Say what you want about West Texas, that isn't the type of weather they have and, thus, probably explains why they import their Gewürztraminer grapes. I'll have to look for their port at my local package store.  I am not a big port drinker, but I have liked the Missouri ports made with Cynthiana grapes. -------------- It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

Tony M Nyphot Posts: 491 Joined: June 2008 (Permalink) Posted: Jan. 02 2009,22:32    Quote (carlsonjok @ Jan. 02 2009,19:05) Well, Colorado isn't exactly considered a prime Riesling appellation Au contraire, nuisance du cheval: -------------- "I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK "You could always wrap fresh fish in the paper you publish it on, though, and sell that." - Field Man on how to find value in Gary Gaulin's real-science "theory"

Tony M Nyphot Posts: 491 Joined: June 2008 (Permalink) Posted: Jan. 02 2009,22:56    Quote (Albatrossity2 @ Jan. 02 2009,19:30) their Select Port is probably the best American-made port that I have tried. Much like AtBC and the tard, Port happens to be an obsession. I'll search this out and give it a taste based entirely on the recommendation from one of my favorite MPFC sketch subjects, though I doubt you come with any bloody wafers. Watch for Louis and Arden making an appearance towards the end. -------------- "I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK "You could always wrap fresh fish in the paper you publish it on, though, and sell that." - Field Man on how to find value in Gary Gaulin's real-science "theory"

carlsonjok Posts: 3326 Joined: May 2006 (Permalink) Posted: Jan. 02 2009,23:03    Quote (Tony M Nyphot @ Jan. 02 2009,22:32) Quote (carlsonjok @ Jan. 02 2009,19:05) Well, Colorado isn't exactly considered a prime Riesling appellation Au contraire, nuisance du cheval: That is cool.  I'll have to look around for it.   I noticed the other winners include Chateau Ste Michelle, which is one of my favorite wineries, and Heron Hill, which is on my list to visit the next time I am up in the Finger Lakes. -------------- It's natural to be curious about our world, but the scientific method is just one theory about how to best understand it.  We live in a democracy, which means we should treat every theory equally. - Steven Colbert, I Am America (and So Can You!)

khan Posts: 1554 Joined: May 2007 (Permalink) Posted: Jan. 02 2009,23:13    Quote (Tony M Nyphot @ Jan. 02 2009,23:56) Quote (Albatrossity2 @ Jan. 02 2009,19:30) their Select Port is probably the best American-made port that I have tried. Much like AtBC and the tard, Port happens to be an obsession. I'll search this out and give it a taste based entirely on the recommendation from one of my favorite MPFC sketch subjects, though I doubt you come with any bloody wafers. Watch for Louis and Arden making an appearance towards the end. Port Madeira Marsala experimenting... -------------- "It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad Frequency is just the plural of wavelength... -JoeG

Tony M Nyphot Posts: 491 Joined: June 2008 (Permalink) Posted: Jan. 02 2009,23:30    Quote (carlsonjok @ Jan. 02 2009,22:03) I noticed the other winners include Chateau Ste Michelle, which is one of my favorite wineries, and Heron Hill, which is on my list to visit the next time I am up in the Finger Lakes. If you like Finger Lakes regional wines... Not sure I can recall any specific label names (or that you could find them in the US anyway) but a fantastic wine experience for me was during a break from a skiing trip in British Columbia. We spent 2 days touring the wineries surrounding Kelowna and Okanagan Lake and partaking in their Ice Wine Festival. One of the best tasting Rieslings I've enjoyed was during that trip, The only other thing I can remember in relation to that Reisling is that the next stop was a nearby goat cheese tasting room. We are planning on going back for a summer or early fall visit just to do some tasting room hopping. -------------- "I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK "You could always wrap fresh fish in the paper you publish it on, though, and sell that." - Field Man on how to find value in Gary Gaulin's real-science "theory"

khan Posts: 1554 Joined: May 2007 (Permalink) Posted: Jan. 02 2009,23:36    Does anyone know of a good source for may wine? I recall having some many years ago. -------------- "It's as if all those words, in their hurry to escape from the loony, have fallen over each other, forming scrambled heaps of meaninglessness." -damitall That's so fucking stupid it merits a wing in the museum of stupid. -midwifetoad Frequency is just the plural of wavelength... -JoeG

Dr.GH Posts: 2333 Joined: May 2002 (Permalink) Posted: Jan. 03 2009,00:43    I am having a very nice Sherry- there are a bunch of numbers and letters on the label that assure me that this is a very old Spanish solara. What ever. It tastes very good, and IT IS CHEAP! $4US/750 ml at 17% alcohol. There are some sherrys I have enjoyed that were very expensive. They were bought by other people. If you see "Real Tesoro," give it a try. Edited by Dr.GH on Jan. 02 2009,22:44 -------------- "Science is the horse that pulls the cart of philosophy." L. Susskind, 2004 "SMOLIN VS. SUSSKIND: THE ANTHROPIC PRINCIPLE"

Dr.GH Posts: 2333 Joined: May 2002 (Permalink) Posted: Jan. 03 2009,00:45    Quote (stevestory @ Jan. 01 2009,13:01) Quote (carlsonjok @ Jan. 01 2009,15:44) I figured the tradition out there in California (some of these buildings are over twenty years old!) oooo, an esoteric reference to my favorite movie of all time. Carlson, you get extra bonus points. You like Woody Allen movies? Here is a fun true story; I started an environmental consulting firm mostly to break the back of an outfit that had messed with me. Our first job was to monitor and recover cultural material (archaeological stuff) during a grading project in a public park. This should have been easy. Just 3 miles X ~12 feet wide (one machine width), supposedly over previously graded material. On the walk over, I identified 6 locations that were potential problems. One was an 18th century adobe structure from California's colonial period. When we got to ~mile 2 of the project, about 200 yards from the adobe building, we had found 4 prehistoric villages. But the bonus was the unexploded bombs I found. The adobe was a used as a bombing target for navy/marine pilot trainers in the WWII and Korean wars. Plus, the County engineer bastards never paid my invoices. (Oh, I did break the assholes that had messed with me, and made a few dollars in profit). Edited by Dr.GH on Jan. 02 2009,23:03 -------------- "Science is the horse that pulls the cart of philosophy." L. Susskind, 2004 "SMOLIN VS. SUSSKIND: THE ANTHROPIC PRINCIPLE"

Arden Chatfield Posts: 6657 Joined: Jan. 2006 (Permalink) Posted: Jan. 05 2009,21:15    Chili from scratch tonight (i.e., no chili block, no mix): 1 1/2 lbs dried pinto beans, soaked for about 6-7 hours 1 1/4 lbs organic range-fed hamburger 1 medium yellow onion, shredded crushed garlic (lots) Start boiling the dried pintos. They smell great while boiling, so don't put anything in them right away. Fry hamburger (in olive oil) in one pan til brown; sautee onion and garlic in another pan. When both are done, add the onion/garlic to the hamburger. Then add the spices to that, in the pan: 2-3 tablespoons Grandma's chili power, coriander, lots of cumin, some white chili powder (very hot), and some Indian green chili paste (very very hot). Sautee this all together, then dump into the pot of boiling beans. You will note: no tomatoes. They give me acid reflux, so I purposely left them out.  Usually I make chili with canned beans and a chili block, so this is kind of an experiment for me, tho it's not too different from how I used to make chili 20 years ago in college. Last I checked, the 'broth' was good (quite spice-hot), but the pintos weren't soft yet. We'll see how it turns out. Corn bread on the side. -------------- "Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

stevestory Posts: 13407 Joined: Oct. 2005 (Permalink) Posted: Jan. 05 2009,23:27    long been a fan of lobster bisque but never made it. tomorrow night i plan on making it according to this basic recipe. Probably add some onion though.

Assassinator Posts: 479 Joined: Nov. 2007 (Permalink) Posted: Jan. 06 2009,06:40    Quote (Arden Chatfield @ Jan. 05 2009,21:15) Chili from scratch tonight (i.e., no chili block, no mix): 1 1/2 lbs dried pinto beans, soaked for about 6-7 hours 1 1/4 lbs organic range-fed hamburger 1 medium yellow onion, shredded crushed garlic (lots) Start boiling the dried pintos. They smell great while boiling, so don't put anything in them right away. Fry hamburger (in olive oil) in one pan til brown; sautee onion and garlic in another pan. When both are done, add the onion/garlic to the hamburger. Then add the spices to that, in the pan: 2-3 tablespoons Grandma's chili power, coriander, lots of cumin, some white chili powder (very hot), and some Indian green chili paste (very very hot). Sautee this all together, then dump into the pot of boiling beans. You will note: no tomatoes. They give me acid reflux, so I purposely left them out.  Usually I make chili with canned beans and a chili block, so this is kind of an experiment for me, tho it's not too different from how I used to make chili 20 years ago in college. Last I checked, the 'broth' was good (quite spice-hot), but the pintos weren't soft yet. We'll see how it turns out. Corn bread on the side. Why hamburgers and no ground meat? That's what we usually use, seems easier to process for the end product. We never make chili like that though, e.a never truly from scratch. Looks really good, we barely make anything from scratch from home, we should do it more often. It just takes so much time

Arden Chatfield Posts: 6657 Joined: Jan. 2006 (Permalink) Posted: Jan. 06 2009,09:04    Quote (Assassinator @ Jan. 06 2009,04:40) Quote (Arden Chatfield @ Jan. 05 2009,21:15) Chili from scratch tonight (i.e., no chili block, no mix): 1 1/2 lbs dried pinto beans, soaked for about 6-7 hours 1 1/4 lbs organic range-fed hamburger 1 medium yellow onion, shredded crushed garlic (lots) Start boiling the dried pintos. They smell great while boiling, so don't put anything in them right away. Fry hamburger (in olive oil) in one pan til brown; sautee onion and garlic in another pan. When both are done, add the onion/garlic to the hamburger. Then add the spices to that, in the pan: 2-3 tablespoons Grandma's chili power, coriander, lots of cumin, some white chili powder (very hot), and some Indian green chili paste (very very hot). Sautee this all together, then dump into the pot of boiling beans. You will note: no tomatoes. They give me acid reflux, so I purposely left them out.  Usually I make chili with canned beans and a chili block, so this is kind of an experiment for me, tho it's not too different from how I used to make chili 20 years ago in college. Last I checked, the 'broth' was good (quite spice-hot), but the pintos weren't soft yet. We'll see how it turns out. Corn bread on the side. Why hamburgers and no ground meat? That's what we usually use, seems easier to process for the end product. We never make chili like that though, e.a never truly from scratch. Looks really good, we barely make anything from scratch from home, we should do it more often. It just takes so much time :( By 'hamburger' I meant ground beef. It came out good (the girls liked it), tho I should have soaked the beans overnight. -------------- "Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

Kristine Posts: 3061 Joined: Sep. 2006 (Permalink) Posted: Jan. 06 2009,10:02    Heh. For the employee holiday party chili cook-off I made Texas chili - no beans, no tomatoes. Measurements are approximate. Improvisation is the essence of chili – change the recipe as you see fit. About 1-2 lbs. of beef, preferably a chuck or round (don't use a fancy cut! 1/2 lb. of the best double-smoked bacon you can find 1/2 lb. of ground pork 2 large onions, chopped 1 Tb. ground cumin (or more to taste) As many real chilies as you can stand – I used Serrano and red jalapeño, with the seeds removed (They will mellow with cooking and resting in the fridge) 1-2 Tb. paprika 2-4 cloves garlic Water Salt and pepper to taste Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pan; fry the bacon until almost crisp. Scoop it out and set aside. Then fry the meat in the bacon fat until browned on all sides -- in batches, if necessary. Scoop out the meat and add to the bacon. Sauté the onions, garlic, and chilies in the bacon. (Those who really get concerned can drain off some of the fat, but it won't be true Texan at that point.) When everything is soft and the onion is translucent, throw in the cumin and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or cottage cheese, diced onions and, of course, beer. Like all good chilis, this is best made at least one day in advance and reheated. Ooh. I didn't win, though.   -------------- Which came first: the shimmy, or the hip? AtBC Poet Laureate "I happen to think that this prerequisite criterion of empirical evidence is itself not empirical." - Clive "Damn you. This means a trip to the library. Again." -- fnxtr

Tony M Nyphot Posts: 491 Joined: June 2008 (Permalink) Posted: Jan. 06 2009,11:49    Quote (Arden Chatfield @ Jan. 06 2009,08:04) ...tho I should have soaked the beans overnight. Soaking overnight, and rinsing in fresh water a couple of times during their soak, helps reduce global warming activity...you could make DaveScot much happier. If you happen to have a pressure cooker, there is absolutely no better way to cook beans. They cook clean through and are not falling apart and mushy on the exterior. I make a vegetarian chili with black, pinto and Anasazi Ancestral Puebloan beans and serrano, chipotle, jalapeño and ancho chilies. Other ingredients are usually lots of garlic, onion, olive oil, green & red bell peppers, corn, cocoa powder, cumin, ground pepper, cilantro, oregano and basil. It only takes 15 minutes in the pressure cooker after soaking the beans overnight. -------------- "I, OTOH, am an underachiever...I either pee my pants or faint dead away..." FTK "You could always wrap fresh fish in the paper you publish it on, though, and sell that." - Field Man on how to find value in Gary Gaulin's real-science "theory"

Arden Chatfield Posts: 6657 Joined: Jan. 2006 (Permalink) Posted: Jan. 06 2009,12:24    Quote (Tony M Nyphot @ Jan. 06 2009,09:49)   Quote (Arden Chatfield @ Jan. 06 2009,08:04) ...tho I should have soaked the beans overnight. Soaking overnight, and rinsing in fresh water a couple of times during their soak, helps reduce global warming activity...you could make DaveScot much happier. If you happen to have a pressure cooker, there is absolutely no better way to cook beans. They cook clean through and are not falling apart and mushy on the exterior. I make a vegetarian chili with black, pinto and Anasazi Ancestral Puebloan beans and serrano, chipotle, jalapeño and ancho chilies. Other ingredients are usually lots of garlic, onion, olive oil, green & red bell peppers, corn, cocoa powder, cumin, ground pepper, cilantro, oregano and basil. It only takes 15 minutes in the pressure cooker after soaking the beans overnight. I usually soak them overnight, so they end up soaking ~18 hours, but I didn't remember to start soaking them til yesterday at 9am, so they'd only soaked around 7 hours max. Not quite ideal for cheapo dried pintos, nowhere near enough for dried black beans. Anasazi beans are great! Great flavor and you don't even have to soak them. But they're often very hard to find, at least around here. Kristine's recipe looks very alluring, but I've never cooked beanless chili. I've always been vaguely intimidated by cooking it and getting it right. But beanless chili isn't an obsession out here like it is in Texas. -------------- "Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

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