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Gmburns2000
Mar 22, 2013, 1:44 PM
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PTs in the morning
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Gmburns2000
Mar 22, 2013, 1:45 PM
Post #41752 of 45342
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hoping for dry weather today, tomorrow, and sunday for the getting outside stuff. hopefully climbing is a go and the rock is not wet still dry.
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edge
Mar 22, 2013, 2:10 PM
Post #41754 of 45342
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Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce.
Eeew. There is much wrong with this.
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Gmburns2000
Mar 22, 2013, 2:11 PM
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macherry wrote: Gmburns2000 wrote: and clean the sheets and towels. don't overdue it
pacing is my forte
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edge
Mar 22, 2013, 2:20 PM
Post #41756 of 45342
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edge wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. Eeew. There is much wrong with this.
Start with a good base. Get some New Mexican chiles, anchos and guajillos, remove the seeds and roast them (in the same pan as you are searing the meat, if you are adding meat. Real chili is meatless, but I have approved the use of shredded beef).
Simmer the chiles with some garlic and onions in a small amount of chicken stock for ten minutes, then move to a blender with only enough of the stock to make a thin reddish orange paste of fiery roasted goodness.
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Kartessa
Mar 22, 2013, 2:47 PM
Post #41757 of 45342
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edge wrote: edge wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. Eeew. There is much wrong with this. Start with a good base. Get some New Mexican chiles, anchos and guajillos, remove the seeds and roast them (in the same pan as you are searing the meat, if you are adding meat. Real chili is meatless, but I have approved the use of shredded beef). Simmer the chiles with some garlic and onions in a small amount of chicken stock for ten minutes, then move to a blender with only enough of the stock to make a thin reddish orange paste of fiery roasted goodness.
You lose me as soon as you say to use chilies... I can't handle spicy
Hence the bbq sauce
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edge
Mar 22, 2013, 2:52 PM
Post #41758 of 45342
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Kartessa wrote: edge wrote: edge wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. Eeew. There is much wrong with this. Start with a good base. Get some New Mexican chiles, anchos and guajillos, remove the seeds and roast them (in the same pan as you are searing the meat, if you are adding meat. Real chili is meatless, but I have approved the use of shredded beef). Simmer the chiles with some garlic and onions in a small amount of chicken stock for ten minutes, then move to a blender with only enough of the stock to make a thin reddish orange paste of fiery roasted goodness. You lose me as soon as you say to use chilies... I can't handle spicy Hence the bbq sauce
Well then it ceases to be any form of chili, and approaches one pot slop.
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Kartessa
Mar 22, 2013, 3:21 PM
Post #41759 of 45342
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edge wrote: Kartessa wrote: edge wrote: edge wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. Eeew. There is much wrong with this. Start with a good base. Get some New Mexican chiles, anchos and guajillos, remove the seeds and roast them (in the same pan as you are searing the meat, if you are adding meat. Real chili is meatless, but I have approved the use of shredded beef). Simmer the chiles with some garlic and onions in a small amount of chicken stock for ten minutes, then move to a blender with only enough of the stock to make a thin reddish orange paste of fiery roasted goodness. You lose me as soon as you say to use chilies... I can't handle spicy Hence the bbq sauce Well then it ceases to be any form of chili, and approaches one pot slop.
SoI avoid Chili
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Kartessa
Mar 22, 2013, 3:21 PM
Post #41760 of 45342
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Kartessa wrote: edge wrote: Kartessa wrote: edge wrote: edge wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. Eeew. There is much wrong with this. Start with a good base. Get some New Mexican chiles, anchos and guajillos, remove the seeds and roast them (in the same pan as you are searing the meat, if you are adding meat. Real chili is meatless, but I have approved the use of shredded beef). Simmer the chiles with some garlic and onions in a small amount of chicken stock for ten minutes, then move to a blender with only enough of the stock to make a thin reddish orange paste of fiery roasted goodness. You lose me as soon as you say to use chilies... I can't handle spicy Hence the bbq sauce Well then it ceases to be any form of chili, and approaches one pot slop. SoI avoid Chili
Pobody's Nerfect
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donald949
Mar 22, 2013, 3:34 PM
Post #41761 of 45342
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Kartessa wrote: Gmburns2000 wrote: donald949 wrote: donald949 wrote: Gmburns2000 wrote: epoch wrote: donald949 wrote: Didn't this whole thread get started as a response to a thread on Fish Tacos? uh... back to page one! That's what they do. Here we just say that I started the thread, and the original was supposed to be in total silence, but we went in another content-less direction. Must be somewhat of a disappointment. Much like those fish tacos. They did end up being pretty darn fish tacos. Expensive, but the best I've ever had. I still haven't had the famous ones at the mobile station in Lee Vining. Best ones I've ever had we're during happy hour at some place in mammoth
I pull over onto the gravel shoulder. They dive into the trailer. 
So I got to enjoy the tacos overlooking the canyon.
Pulling out the rear tires were spinning trying to pull the trailer out up hill in the gravel. Good thing I have a rear posi. Sure enough, 5 minutes later we hit a flat section with a nice wide paved shoulder.
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donald949
Mar 22, 2013, 3:35 PM
Post #41762 of 45342
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donald949 wrote: Kartessa wrote: Gmburns2000 wrote: donald949 wrote: donald949 wrote: Gmburns2000 wrote: epoch wrote: donald949 wrote: Didn't this whole thread get started as a response to a thread on Fish Tacos? uh... back to page one! That's what they do. Here we just say that I started the thread, and the original was supposed to be in total silence, but we went in another content-less direction. Must be somewhat of a disappointment. Much like those fish tacos. They did end up being pretty darn fish tacos. Expensive, but the best I've ever had. I still haven't had the famous ones at the mobile station in Lee Vining. Best ones I've ever had we're during happy hour at some place in mammoth The first year we had the trailer we pull out of Mammoth headed to Yos. I'm gasing up at the Lee Vining Mobil and ask the wife to grab a couple Fish tacos while I filler up. 15 minutes later she comes out with the tacos and smoething for everyone. But I get the news. It was $15 for the two tacos. ouch. Anyrate, we start heading up the Tioga, pulling 3 tons of trailer behind me. Couple miles up th eroad the wife and kids have to pee. Really? We're driving up a steep road dear, fair number of curves, and I don't want to stop and pull over. Noone can wait like 5 minutes untill I get to a flat straight section of road. No, we have to go right now! Wait you guys, we were just at a gas station? We got to Pee! I pull over onto the gravel shoulder. They dive into the trailer. So I got to enjoy the tacos overlooking the canyon. Pulling out the rear tires were spinning trying to pull the trailer out up hill in the gravel. Good thing I have a rear posi. Sure enough, 5 minutes later we hit a flat section with a nice wide paved shoulder.
One was with cabbage. One with a mango salsa.
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epoch
Moderator
Mar 22, 2013, 5:57 PM
Post #41763 of 45342
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Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I started something... This weekend I'm making perogies, ravioli, sauce, probably another dhal, buttermilk blueberry muffins, and I have yet to pick what else. Still looking for a challenge This has to be the best week ever - nothing but preservative-free homemade foods for breakfast, lunch and dinner, and since 99% of the work was done on the weekend, it was stupid easy. Plus, it saved me a ton of cash, no pickin up crap mid-week from the easy/expensive aisle of the grocery store or big bucks spent on take out.
I try to cook fresh as much as possible. It's healthier, cheaper, and tastier. The reason most people don't go this route is convenience. I like, just as much as the next person, to be able to grab a bag of food in the freezer aisle and go, but I get more out of it by making stuff from scratch.
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epoch
Moderator
Mar 22, 2013, 5:58 PM
Post #41764 of 45342
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Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce.
no
bad... bad... bad...
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epoch
Moderator
Mar 22, 2013, 6:09 PM
Post #41765 of 45342
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Kartessa wrote: edge wrote: Kartessa wrote: edge wrote: edge wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. Eeew. There is much wrong with this. Start with a good base. Get some New Mexican chiles, anchos and guajillos, remove the seeds and roast them (in the same pan as you are searing the meat, if you are adding meat. Real chili is meatless, but I have approved the use of shredded beef). Simmer the chiles with some garlic and onions in a small amount of chicken stock for ten minutes, then move to a blender with only enough of the stock to make a thin reddish orange paste of fiery roasted goodness. You lose me as soon as you say to use chilies... I can't handle spicy Hence the bbq sauce Well then it ceases to be any form of chili, and approaches one pot slop. SoI avoid Chili
There are, in fact, non spicy Chilis that can be used. It will impart the necessary flavor without the requisite kick.
I don't do spicy either...
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epoch
Moderator
Mar 22, 2013, 6:09 PM
Post #41766 of 45342
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Gmburns2000 wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. fresh tomatoes and chilies.
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Kartessa
Mar 22, 2013, 6:11 PM
Post #41767 of 45342
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epoch wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I started something... This weekend I'm making perogies, ravioli, sauce, probably another dhal, buttermilk blueberry muffins, and I have yet to pick what else. Still looking for a challenge This has to be the best week ever - nothing but preservative-free homemade foods for breakfast, lunch and dinner, and since 99% of the work was done on the weekend, it was stupid easy. Plus, it saved me a ton of cash, no pickin up crap mid-week from the easy/expensive aisle of the grocery store or big bucks spent on take out. I try to cook fresh as much as possible. It's healthier, cheaper, and tastier. The reason most people don't go this route is convenience. I like, just as much as the next person, to be able to grab a bag of food in the freezer aisle and go, but I get more out of it by making stuff from scratch.
I know, I really enjoy cooking from scratch. So much healthier, and cheaper. Doing the math with my mother, we can feed a family of 4 VERY well for under $100 a week.
And I've just secured a pasta machine for the weekend! W00t!
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Kartessa
Mar 22, 2013, 6:14 PM
Post #41768 of 45342
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epoch wrote: Kartessa wrote: edge wrote: Kartessa wrote: edge wrote: edge wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. Eeew. There is much wrong with this. Start with a good base. Get some New Mexican chiles, anchos and guajillos, remove the seeds and roast them (in the same pan as you are searing the meat, if you are adding meat. Real chili is meatless, but I have approved the use of shredded beef). Simmer the chiles with some garlic and onions in a small amount of chicken stock for ten minutes, then move to a blender with only enough of the stock to make a thin reddish orange paste of fiery roasted goodness. You lose me as soon as you say to use chilies... I can't handle spicy Hence the bbq sauce Well then it ceases to be any form of chili, and approaches one pot slop. SoI avoid Chili There are, in fact, non spicy Chilis that can be used. It will impart the necessary flavor without the requisite kick. I don't do spicy either...
And I live in suburban/rural Canada... don't find a lot of that here.
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Gmburns2000
Mar 22, 2013, 6:21 PM
Post #41769 of 45342
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epoch wrote: Gmburns2000 wrote: Kartessa wrote: epoch wrote: Chili on Saturday. I've got everything for a killer vegetarian chili. yummy I struggle with chili. Can never get the spices quite right, and I often resort to just dumping in BBQ sauce. fresh tomatoes and chilies. Slow cooker!
Yeah, it's kind of like Greg's World Champion Lentils™ - fresh stuff (except maybe the various sausages, if I go that route) and cook for about two hours.
Same goes for Greg's World Famous Jambalaya™, Greg's Freaking Awesome Fish Stew™, and The Italians Are Jealous of Greg's Mind-Blowing, World Champion, Universally Famous Pasta Sauce™
looking for a cookbook publisher don't need one
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edge
Mar 23, 2013, 12:06 AM
Post #41770 of 45342
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Finally got around to watching "Moonrise Kingdom." In the last week we also rented "Zero Dark Thirty" and "The Sessions."
All very different, but recommended. I particularly enjoyed MK; ZDT was probably my least favorite of the three.
That is all.
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Gmburns2000
Mar 23, 2013, 12:17 AM
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Due to using a particular brand of paint, I've been smelling a lot of terpenoid lately. This is one of the reasons why it sucks to have one's studio in the same living space as one's bedroom, kitchen, and living room. Thank god I can shit, shower, and shave in a separate room. However, that's where the current painting is residing at night so I don't have to suck in the fumes all night. I wish I had thought of that the first night when the terpenoid was strongest
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Kartessa
Mar 23, 2013, 1:28 AM
Post #41772 of 45342
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edge wrote: Finally got around to watching "Moonrise Kingdom." In the last week we also rented "Zero Dark Thirty" and "The Sessions." All very different, but recommended. I particularly enjoyed MK; ZDT was probably my least favorite of the three. That is all.
MK was ok, but it's no Zissou
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Gmburns2000
Mar 23, 2013, 2:47 AM
Post #41773 of 45342
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Kartessa wrote: edge wrote: Finally got around to watching "Moonrise Kingdom." In the last week we also rented "Zero Dark Thirty" and "The Sessions." All very different, but recommended. I particularly enjoyed MK; ZDT was probably my least favorite of the three. That is all. MK was ok, but it's no Zissou
zissou was great.
Billy Murray doesn't need Jeff Goldblum to agree either.
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Gmburns2000
Mar 23, 2013, 2:48 AM
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ok, time to hit the sack.
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Gmburns2000
Mar 23, 2013, 2:48 AM
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waiting for the celts to make a run.
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