It's a sizable place, Texas.
Posted on 02/11/2006 8:33:45 AM PST by lawnguy
Hon, I am SO sorry. I didn't realize you had asked me both questions!
I was trying to correct something that really didn't need corrected.
So I don't really have an explanation other that I'm a technological goober. :-)
Roger, Wilco.
did someone say
"Homegrown?"
:`)
if you know beans about chili, you know there ain't no beans in chili!!!!
The chili peppers, the chili peppers! ;-)
There he is!
Okay - he's not there.
Dang.
suuuuurre.
giggle.
but I don't understand. I learned from my mother who learned from her neighbor whose husband came from Mexico, and she put kidney beans in her chili. If memory serves me correctly, she used sirloin...or was it lamb?
OK, next time I make chili I will not use (1) beans, or (2) tomatoes.
up till a couple of years ago, I would always go to Waxahatchie, Tx to the Gryphon Motorcycle club annual chili cookoff and participate as a contestant.
I never won, but almost always placed. Some real good chili there and the event is usually in october.
Ok, next time you make chili, don't use beans or tomatoes. Do use chocolate, beer and bananas. Should be good.
beans are ok if you like them i guess...i was always told that once you put beans in the pot, it quit being chili and became chili con carne.........but i'm just a dumb ole coonass...what do i know?
very clever, bananas and chocolate in my chili.
Afraid I've just never seen eggs (or pickled pigs' feet) in a big jar w/red 'juice', sorry. (shrug)
chili con carne is without the meat...just beans in chili powder with garlic and other seasonings, I think.
Cajun-jack, I bet you've got some good recipes.
Interesting looking. What do they taste like?
Man at a restaurant sees a waiter pass by with a plate of tongue. When the waiter comes to his table, he says, "Man, I'd never eat something that came out of an animals mouth. Can I just get some eggs?"
Ba dum bum
I didn't know that..thanks for the info...I do ok in the kitchen or outside on the grill.
If anyone is interested in some real good, authentic cajun receipes for free go here www.jfolse.com this is the website of an internationally reknown cajun chef and you can get tons and tons of his receipes for free on his site.
You can also do a "google" for either Paul Prudhomme or K Pauls and he has tons of free receipes also. Chef Paul Prudhomme is the guy that invented the blackened redfish receipe. Also, he is a very big fellow...never trust a skinny cook!!!
It's a sizable place, Texas.
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