Apparently I start these now? Anyway, last week a friend of mine told me that she'd been stripping a bit this summer, until one day she was at work and somebody got shot in the face over a particular seat (Hostile work environment, indeed). Today, I am making chili. Now, there is not much to be done for Bullethead, but if you have chili advice, I'm all ears. I already know HOW to make chili, but if you have any tips for making it amazing you let me know. Note that I refuse to put chocolate in it. Man's gotta have a code. A contentious choice, but the drink of the week is GIN. I will not be accepting suggestions. The picture theme of the week is LEGS. Focus: Chili, gin, legs, or none of those things.
Gin sounds good, call me a cheap bastard but I can't tell the difference between a handle of Burnett's or the high dollar shit, at least for gin. Just found out I have tomorrow off so boozing will be happening tonight in preparation for my bachelor party next weekend, gotta get the liver in shape.
Re: Chili A cup of strong coffee, one beer (preferably stout), shredded cheese stirred in throughout, andouille sausage and/or linguica, and if you want to add heat, mince two habaneros and stir them through the whole pot. Season with coriander, cumin, cayenne, chili powder, as well as some brown sugar.
Hey guys I think we should talk about paleo in this thread. Is chili paleo? Did our ancestors eat juniper berries? Is paleo good for your legs?
If gin is the drink of choice I predict a whole slew of posts tomorrow morning from people bemoaning the status of their bowel movements. Gin is heaven going in, but hell coming out.
I am split between taking a bottle of Tanqueray or Seagram's Lime along on my camping trip in a couple of weeks. I guess the question is... is the extra $ for Tanqueray worth it? I can be happy drinking both, but it's a camping trip so I'm gonna be drinking it straight up (no limes, no tonic) or with lemonade mix. Jim Beam, gin, and a tin of Cohiba miniatures. Yeah that'll do it for the 4-day trip. Thoughts?
What about beanless chili? Then it's just meat, tomatoes, onions, and spices. And whatever else you put in chili. I've no idea. That's beyond the scope of my general kitchen repertoire.
Tanqueray for sure. Gin and Tonic is my drink of choice in the warmer months, and considering Chicago will be cooling off in the next few weeks and I'll drink more whiskey, I'll probably hit up some Tanqueray this weekend. The taste difference is debatable for some people, but no other liquor for me has a great variability to how I feel the next between shitty/good quality than Gin. I used to get pretty bad hangovers, but I started saying fuck it and paying the extra dollar a drink for Tanqueray or Bombay, and coupled with a glass of water before bed, I've not had a gin-related hangover in a long time.
Chili is basically really spicy tomato sauce. Brown 1-2 lbs beef, drain it. Brown half an onion, 4 cloves of garlic. Add a can of tomato sauce, beef broth, 6 Tablespoons of chili powder, around 3 Tablespoons of cumin, and everything else is whatever you want to do to it. Creole seasoning, garlic powder, special chilies, adobo, stout beer, bourbon, baker's chocolate. You can't fuck it up so long as you get enough chili powder in it. Gin: For mixed drinks. Because it's cheap for a handle and isn't rubbing alcohol. For everything else. 55 and 55. At the same time. There'll be bengay and ass lube and denture paste squirting everywhere. Glorious. Afterwards we hit the buffet for soft food that isn't too binding.
Even though this thread is mostly dudes at the moment, I want to tell everyone that I created a Pinterest account yesterday at audreymonroe's behest, and I'm really excited because I found instructions on how to make a dinosaur hoodie. I'm 99% sure it's meant for kids, but... It's a dinosaur hoodie, and I'm going to make one for myself and it's going to be super fucking awesome. The moral of the story is, if you're ever in Atlanta and you see a ginger in a DIY dinosaur hoodie, it's probably me.
If you're doing beef chili, fry up some bacon, dice it up and add it in with everything else. The saltiness and rendered fat give it a nice flavor to compliment the chili powder flavor. Also, it's fucking bacon, so it'll make anything better.
I do this too, but I dice up the bacon into bits before frying and wait to mix it in with everything else until right before I serve it so it gets extra crispy. Now that I think about it, is there any type of soup or stew that wouldn't benefit from bacon?
If you don't have a jar of bacon grease in your fridge, you are one sorry biped. Save that stuff. Liquid gold. "He didn't really say that, he said 'Stop being a fuckin' dinosaur and get a job.'"
Green Chili kicks ass: Ingredients 1 tablespoon olive oil 1 1/2 pounds cubed pork stew meat salt and pepper to taste 1 large yellow onion, diced 4 cloves garlic, minced 2 cups chopped, roasted green chiles 1 (14.5 ounce) can diced tomatoes with juice 1 1/2 cups tomatillo salsa 5 cups chicken broth 1/2 teaspoon dried oregano 1 pinch ground cloves Directions Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.