Wayne Boatwright wrote:
> chili... David's preference for thin and rather plain, and mine so filled
> with ingredients and seasonings you can easily stand a spoon up in it.
>
> It was a "frigid" 39 degrees when I got up this morning! :-)
>
Yup, it's chili weather here, too. We finished up some "Obama
Chili" which I had in thee freezer. This batch improved with age,
as chili does, but it wasn't as good as the first batch. I think
that's because in batch one, I used normal beans (I forget
which--need to look back at the recipe) and I was running out of
red wine vinegar and used Chardonnay vinegar. In the second
batch, I tried soy beans and used normal red wine vinegar. It
tasted too vinegary. (I am still getting used to putting a bit of
that in chili.)

--
Jean B.

On Sat, 12 Dec 2009 09:05:00 -0500, Jean B. wrote:

> Wayne Boatwright wrote:
>> chili... David's preference for thin and rather plain, and mine so filled
>> with ingredients and seasonings you can easily stand a spoon up in it.
>>
>> It was a "frigid" 39 degrees when I got up this morning! :-)
>>
> Yup, it's chili weather here, too. We finished up some "Obama
> Chili" which I had in thee freezer. This batch improved with age,
> as chili does, but it wasn't as good as the first batch. I think
> that's because in batch one, I used normal beans (I forget
> which--need to look back at the recipe) and I was running out of
> red wine vinegar and used Chardonnay vinegar. In the second
> batch, I tried soy beans and used normal red wine vinegar. It
> tasted too vinegary. (I am still getting used to putting a bit of
> that in chili.)

i use one tablespoon of cider vinegar in a chili batch with a pound of meat
and a pound (roughly) canned kidney beans (or dried equivalent). i'm
guessing the chardonnay v. is milder.

your pal,
blake

blake murphy wrote:
> On Sat, 12 Dec 2009 09:05:00 -0500, Jean B. wrote:
>
>> Wayne Boatwright wrote:
>>> chili... David's preference for thin and rather plain, and mine so filled
>>> with ingredients and seasonings you can easily stand a spoon up in it.
>>>
>>> It was a "frigid" 39 degrees when I got up this morning! :-)
>>>
>> Yup, it's chili weather here, too. We finished up some "Obama
>> Chili" which I had in thee freezer. This batch improved with age,
>> as chili does, but it wasn't as good as the first batch. I think
>> that's because in batch one, I used normal beans (I forget
>> which--need to look back at the recipe) and I was running out of
>> red wine vinegar and used Chardonnay vinegar. In the second
>> batch, I tried soy beans and used normal red wine vinegar. It
>> tasted too vinegary. (I am still getting used to putting a bit of
>> that in chili.)
>
> i use one tablespoon of cider vinegar in a chili batch with a pound of meat
> and a pound (roughly) canned kidney beans (or dried equivalent). i'm
> guessing the chardonnay v. is milder.
>
> your pal,
> blake

I suspect you are correct. I should also have said I need to look
back at what I jotted on the recipe--and not at the recipe. I
tend to jot things down when I cook "just in case" something turns
out exceptionally well!

--
Jean B.

On Dec 12, 10:09*am, "Jean B." > wrote:
> blake murphy wrote:
> > On Sat, 12 Dec 2009 09:05:00 -0500, Jean B. wrote:
>
> >> Wayne Boatwright wrote:
> >>> chili... *David's preference for thin and rather plain, and mine so filled
> >>> with ingredients and seasonings you can easily stand a spoon up in it..
>
> >>> It was a "frigid" 39 degrees when I got up this morning! *:-)
>
> >> Yup, it's chili weather here, too. *We finished up some "Obama
> >> Chili" which I had in thee freezer. *This batch improved with age,
> >> as chili does, but it wasn't as good as the first batch. *I think
> >> that's because in batch one, I used normal beans (I forget
> >> which--need to look back at the recipe) and I was running out of
> >> red wine vinegar and used Chardonnay vinegar. *In the second
> >> batch, I tried soy beans and used normal red wine vinegar. *It
> >> tasted too vinegary. *(I am still getting used to putting a bit of
> >> that in chili.)
>
> > i use one tablespoon of cider vinegar in a chili batch with a pound of meat
> > and a pound (roughly) canned kidney beans (or dried equivalent). *i'm
> > guessing the chardonnay v. is milder.
>
> > your pal,
> > blake
>
> I suspect you are correct. *I should also have said I need to look
> back at what I jotted on the recipe--and not at the recipe. *I
> tend to jot things down when I cook "just in case" something turns
> out exceptionally well!
>
> --
> Jean B.

Same here! I have a small notebook of stuff i've 'concocted' over the
last year, and/or modifications to established recipes that tailor
them more to my tastes.

-J

Jean B. wrote:

> Yup, it's chili weather here, too.

It's ALWAYS chili weather.



Brian

--
Day 313 of the "no grouchy usenet posts" project

Default User wrote:
> Jean B. wrote:
>
>> Yup, it's chili weather here, too.
>
> It's ALWAYS chili weather.
>
> Brian
>

For some reason, I tend to associate it with cool/cold weather.
Of course, if I think about it, a spicy chili may be perfectly
appropriate for hot weather.
--
Jean B.

On Sat, 12 Dec 2009 11:09:20 -0500, Jean B. wrote:

> blake murphy wrote:
>> On Sat, 12 Dec 2009 09:05:00 -0500, Jean B. wrote:
>>
>>> Wayne Boatwright wrote:
>>>> chili... David's preference for thin and rather plain, and mine so filled
>>>> with ingredients and seasonings you can easily stand a spoon up in it.
>>>>
>>>> It was a "frigid" 39 degrees when I got up this morning! :-)
>>>>
>>> Yup, it's chili weather here, too. We finished up some "Obama
>>> Chili" which I had in thee freezer. This batch improved with age,
>>> as chili does, but it wasn't as good as the first batch. I think
>>> that's because in batch one, I used normal beans (I forget
>>> which--need to look back at the recipe) and I was running out of
>>> red wine vinegar and used Chardonnay vinegar. In the second
>>> batch, I tried soy beans and used normal red wine vinegar. It
>>> tasted too vinegary. (I am still getting used to putting a bit of
>>> that in chili.)
>>
>> i use one tablespoon of cider vinegar in a chili batch with a pound of meat
>> and a pound (roughly) canned kidney beans (or dried equivalent). i'm
>> guessing the chardonnay v. is milder.
>>
>> your pal,
>> blake
>
> I suspect you are correct. I should also have said I need to look
> back at what I jotted on the recipe--and not at the recipe. I
> tend to jot things down when I cook "just in case" something turns
> out exceptionally well!

yep, me too. except i might jot while i'm still cooking and erase later if
it's no good.

your pal,
blake

blake murphy wrote:
> On Sat, 12 Dec 2009 11:09:20 -0500, Jean B. wrote:
>
>> blake murphy wrote:
>>> On Sat, 12 Dec 2009 09:05:00 -0500, Jean B. wrote:
>>>
>>>> Wayne Boatwright wrote:
>>>>> chili... David's preference for thin and rather plain, and mine so filled
>>>>> with ingredients and seasonings you can easily stand a spoon up in it.
>>>>>
>>>>> It was a "frigid" 39 degrees when I got up this morning! :-)
>>>>>
>>>> Yup, it's chili weather here, too. We finished up some "Obama
>>>> Chili" which I had in thee freezer. This batch improved with age,
>>>> as chili does, but it wasn't as good as the first batch. I think
>>>> that's because in batch one, I used normal beans (I forget
>>>> which--need to look back at the recipe) and I was running out of
>>>> red wine vinegar and used Chardonnay vinegar. In the second
>>>> batch, I tried soy beans and used normal red wine vinegar. It
>>>> tasted too vinegary. (I am still getting used to putting a bit of
>>>> that in chili.)
>>> i use one tablespoon of cider vinegar in a chili batch with a pound of meat
>>> and a pound (roughly) canned kidney beans (or dried equivalent). i'm
>>> guessing the chardonnay v. is milder.
>>>
>>> your pal,
>>> blake
>> I suspect you are correct. I should also have said I need to look
>> back at what I jotted on the recipe--and not at the recipe. I
>> tend to jot things down when I cook "just in case" something turns
>> out exceptionally well!
>
> yep, me too. except i might jot while i'm still cooking and erase later if
> it's no good.
>
> your pal,
> blake

Oh sure, it's a work in progress.

--
Jean B.

On Sun, 13 Dec 2009 16:24:11 -0500, blake murphy
> wrote:

>On Sat, 12 Dec 2009 11:09:20 -0500, Jean B. wrote:
>
>> blake murphy wrote:
>>>
>>> i use one tablespoon of cider vinegar in a chili batch with a pound of meat
>>> and a pound (roughly) canned kidney beans (or dried equivalent). i'm
>>> guessing the chardonnay v. is milder.
>>>
>>> your pal,
>>> blake
>>
>> I suspect you are correct. I should also have said I need to look
>> back at what I jotted on the recipe--and not at the recipe. I
>> tend to jot things down when I cook "just in case" something turns
>> out exceptionally well!
>
>yep, me too. except i might jot while i'm still cooking and erase later if
>it's no good.
>
Sounds like you need a computer in the kitchen. I hate erasing.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 13 Dec 2009 13:39:51 -0800, sf wrote:

> On Sun, 13 Dec 2009 16:24:11 -0500, blake murphy
> > wrote:
>
>>On Sat, 12 Dec 2009 11:09:20 -0500, Jean B. wrote:
>>
>>> blake murphy wrote:
>>>>
>>>> i use one tablespoon of cider vinegar in a chili batch with a pound of meat
>>>> and a pound (roughly) canned kidney beans (or dried equivalent). i'm
>>>> guessing the chardonnay v. is milder.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> I suspect you are correct. I should also have said I need to look
>>> back at what I jotted on the recipe--and not at the recipe. I
>>> tend to jot things down when I cook "just in case" something turns
>>> out exceptionally well!
>>
>>yep, me too. except i might jot while i'm still cooking and erase later if
>>it's no good.
>>
> Sounds like you need a computer in the kitchen.

i don't even have room in the kitchen for the kitchen.

>I hate erasing.

it's more likely 'crossing out.' i thought erasing had more class.

your pal,
blake