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quote:
Originally posted by Iowacheese:
Looks like she could hold a mean "umbrella"

dude, seriously? if you were a marine and the CiC asked you to hold an umbrella for him, you wouldn't obey that order and proceed to quote from the manual that a marine is not supposed to have an umbrella?
right.
I'm pretty sure that photo of him was taken after Labor Day. I see he's wearing white.

I've been telling casuals for years that fashion is what really measures an unapologetic patriot like me.
I don't understand the outrage on either side.

As a Marine in Turkey in '98, we were ordered not to engage in any jokes regarding the Clinton-Lewinsky scandal. Even though we thought it was funny when the Turkish soldiers would make a penetration motion with their fingers, it was seen as a sign of weakness. It was embarrassing.

IMHO, we've only had two "above-average" Presidents in the past 60 years: JFK and Reagan (which was pretty much 12 years of Bush, since Ronnie didn't know what day it was half the time).
Last edited by "We"-Ka-Bong
I can always tell when things are going badly for our Kenyan-born president.

The Progressives here start calling for George Bush to be impeached. Big Grin

Which leads us to chili recipes. Both W and Obama like chili. Yesterday I did the closest I could to the original chile con carne, courtesy of the vaquieros of the early 1800's.


3 lbs stew beef or other chuck cuts (1.5 inch chunks or so)

6 dried ancho peppers

6 dried coscobel peppers

some cumin

some salt


Sear the meat in large skillet in small batches. Set aside.

Simmer peppers in 2 or 3 cups of homemade beef broth (or commercial chicken stock) for 30 minutes or so. Strain the peppers, reserving the liquid. Remove stem and seeds from the peppers.

Throw the meat, peppers, and reserved juice in the pot. Cook as close to 200 degrees as you can until the meat is fork-tender.

Eat.

Hit the ****ing trail. (Sorry Orlando Wolf, no hard boiled eggs or fortune cookies.)
I use ground beef in my chili, primarily b/c I don't make 65K a year.

Instead of that beef broth or chicken stock, use bloody mary mix. You.will.never.go.back.to.anything.else.

I also mix chili beans and black beans. Why? Because I like it that way. Mom used to put in elbow macaroni. Hated it. Dad liked it that way, more power to him.

I usually make chili in the morning in the crock pot ( ), so whatever is at the bottom of the coffee pot goes in as well, usually a little less than a cup. Why? Because I like it.

I also use either fresh cayenne or frozen chopped cayenne from the garden. Brings by far the best flavor to the party.
quote:
Originally posted by Goalline:
The horror. A white man holding an umbrella for a ni, ni, a black man.? Why, the terrorists have already won.


Gabby, are you trying to tell us that the Sheriff is near?
I don't mind noodles put in chili but they gotta be on the side to begin with.
Real chili has no noodles. You add noodles, you just made hot dish.
by the way Brak, tried the BBQ mustard sauce you listed in a different thread - damn good stuff. used it on ribs and then on a beer can chicken - succulent.
somfin differnt for beer can chicken

1 cup apricot jelly
1 T. brown sugar
1 tsp sriracha
2 T. hot sauce (I use Franks)
1 T. soy sauce
1 tsp salt

Combine over low heat until melted and thoroughly combined. Baste over chicken for the final 10 minutes of cooking.

I almost exclusively use Old Milwaukee for beer can chicken. Won't drink the stuff myself, but I will shove it in a chicken's ass.

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