"sf" > wrote in message
...
> On Sat, 31 May 2014 20:45:17 -0700, "Julie Bove"
> > wrote:
>
>> Uh oh. They're the only place that sells it here. I hope they don't
>> quit
>> selling it! Albertsons keeps changing too. It's getting annoying.
>
> It's because of the merger. I don't know how long it takes to settle
> down after these things happen, but at least what I've seen so far has
> been more good than bad even if I was disappointed by them taking Just
> Mayo off the shelf. They made a mistake in the size. It was a huge
> jar and well over $5. It seemed as if they wanted an excuse not to
> sell it.

The jars I bought weren't really huge but not tiny either and I think they
were around $3.50. The squeeze bottles which were small were $1.99. I am
just loving this stuff and apparently so is Jetta! She's my white tortie
cat. I had put the old jar in the recycle bin and hadn't rinsed it out well
enough. There was a streak of mayo left around the opening. She was
stretching up there, licking it out and smiling.

Julie Bove wrote:
>
> I like dark red kidney beans in mine. Ground beef or no meat. I don't do
> turkey. Bleh.

The only time I eat turkey is when I roast a whole one for TG or
Christmas. I have many good recipes for the extra meat plus the bones
et all make a good strong stock for vegetable soup.

I use ground beef in my chili. I also add kidney beans but I mash up
about half of them. I also always just use commercial blend (chili
powder) for the seasoning along with s&p. These days, I buy it bulk
from the local health food store and refill my spice jar with it. I
don't know how this is made....no ingredients listed but it's good.

G.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I like dark red kidney beans in mine. Ground beef or no meat. I don't
>> do
>> turkey. Bleh.
>
> The only time I eat turkey is when I roast a whole one for TG or
> Christmas. I have many good recipes for the extra meat plus the bones
> et all make a good strong stock for vegetable soup.

Turkey breast is fine. But I only like it plain or in a sandwich. Not in
other stuff and never ground turkey. I had a coworker who put turkey in
everything. Her husband had something to do with the food industry and I
suspect that she got a lot of free turkeys.
>
> I use ground beef in my chili. I also add kidney beans but I mash up
> about half of them. I also always just use commercial blend (chili
> powder) for the seasoning along with s&p. These days, I buy it bulk
> from the local health food store and refill my spice jar with it. I
> don't know how this is made....no ingredients listed but it's good.

I didn't think to mash some. I sometimes do that with my bean soup.

On 5/31/14, 11:49 PM, Julie Bove wrote:
> .... I do sometimes add cocoa powder to my chili. Adds richness.

Me too. I also add an anchovy.

Here's my chile powder mix:

12 tbs (3/4 cup) chile powder (Ancho, Chimayo, Pasilla, Guajillo, New
Mexico, etc.)
1 tbs ground Arbol or cayenne pepper
2 tbs paprika
1 tsp ground chipotle pepper
1 tbs ground black pepper
2 tbs ground cumin
1 tbs ground oregano

Optional, if you don’t prefer to use fresh:
1 tbs garlic powder
1 tbs onion powder

Optional, for Cincinnati-style chili:
1.5 tsp ground nutmeg
1.5 tsp ground cinnamon

-- Larry

On 6/1/2014 1:34 AM, Sqwertz wrote:

> Ironically, Fiesta Mart carries Tones rather than Bolners Fiesta.

I never assumed that there was a relationship between the markets and
the spice company. Is there?


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Sunday, June 1, 2014 4:48:25 AM UTC-4, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sat, 31 May 2014 20:45:17 -0700, "Julie Bove"
>
> > > wrote:
>
> >
>
> >> Uh oh. They're the only place that sells it here. I hope they don't
>
> >> quit
>
> >> selling it! Albertsons keeps changing too. It's getting annoying.
>
> >
>
> > It's because of the merger. I don't know how long it takes to settle
>
> > down after these things happen, but at least what I've seen so far has
>
> > been more good than bad even if I was disappointed by them taking Just
>
> > Mayo off the shelf. They made a mistake in the size. It was a huge
>
> > jar and well over $5. It seemed as if they wanted an excuse not to
>
> > sell it.
>
>
>
> The jars I bought weren't really huge but not tiny either and I think they
>
> were around $3.50. The squeeze bottles which were small were $1.99. I am
>
> just loving this stuff and apparently so is Jetta! She's my white tortie
>
> cat. I had put the old jar in the recycle bin and hadn't rinsed it out well
>
> enough. There was a streak of mayo left around the opening. She was
>
> stretching up there, licking it out and smiling.
ah Julie. You just keep on trucking. A trooper you are.

"pltrgyst" > wrote in message
...
> On 5/31/14, 11:49 PM, Julie Bove wrote:
>> .... I do sometimes add cocoa powder to my chili. Adds richness.
>
> Me too. I also add an anchovy.
>
> Here's my chile powder mix:
>
> 12 tbs (3/4 cup) chile powder (Ancho, Chimayo, Pasilla, Guajillo, New
> Mexico, etc.)
> 1 tbs ground Arbol or cayenne pepper
> 2 tbs paprika
> 1 tsp ground chipotle pepper
> 1 tbs ground black pepper
> 2 tbs ground cumin
> 1 tbs ground oregano
>
> Optional, if you don’t prefer to use fresh:
> 1 tbs garlic powder
> 1 tbs onion powder
>
> Optional, for Cincinnati-style chili:
> 1.5 tsp ground nutmeg
> 1.5 tsp ground cinnamon
>
> -- Larry

Hmmm... Odd on the anchovy.

On Sun, 01 Jun 2014 11:24:30 -0400, pltrgyst > wrote:

> On 5/31/14, 11:49 PM, Julie Bove wrote:
> > .... I do sometimes add cocoa powder to my chili. Adds richness.
>
> Me too. I also add an anchovy.
>
> Here's my chile powder mix:
>
> 12 tbs (3/4 cup) chile powder (Ancho, Chimayo, Pasilla, Guajillo, New
> Mexico, etc.)
> 1 tbs ground Arbol or cayenne pepper
> 2 tbs paprika
> 1 tsp ground chipotle pepper
> 1 tbs ground black pepper
> 2 tbs ground cumin
> 1 tbs ground oregano
>
> Optional, if you don’t prefer to use fresh:
> 1 tbs garlic powder
> 1 tbs onion powder
>
> Optional, for Cincinnati-style chili:
> 1.5 tsp ground nutmeg
> 1.5 tsp ground cinnamon
>
Thanks, I will save that... I won't do anchovies or the Cincinnati
style - but it's good to have a starting point.


--

Good Food.
Good Friends.
Good Memories.

On 5/30/2014 8:30 PM, Julie Bove wrote:
> Pretty sure this has been discussed before but I'm bringing it up again.
> I've been using the Swansons brand and I just ordered some more. I like
> it. They also sell the Frontera brand and another organic brand. I was
> shocked to see that both of those include allspice and cloves in them.
> Those are not seasonings that I want in my chili powder and one showed a
> picture of the bottle. It appeared to have those red pepper flakes in
> it and not be a powder at all.
>
> Do you make your own chili powder or buy it? What does it have in it?
> Thanks.

I made some chili today using stew meat. It was dredged in cornstarch
and fried in a good amount of oil at high heat almost to the point of
scorching. I use a generic bulk chili powder as one of the seasonings.
Mostly I use it for the color.

The most popular chili sold in Hawaii is Zippy's chili which is a sweet
Cincinnati style chili which a lot of people, including me, believe has
mayo in it. Chili is almost always served over rice here although
Zippy's does serve "chili spaghetti." This sounds kind of repulsive to me.

As of yet, I don't have the guts to add mayo to my chili although I can
understand that it really smooths the taste out. Maybe one day.

"dsi1" > wrote in message
...
> On 5/30/2014 8:30 PM, Julie Bove wrote:
>> Pretty sure this has been discussed before but I'm bringing it up again.
>> I've been using the Swansons brand and I just ordered some more. I like
>> it. They also sell the Frontera brand and another organic brand. I was
>> shocked to see that both of those include allspice and cloves in them.
>> Those are not seasonings that I want in my chili powder and one showed a
>> picture of the bottle. It appeared to have those red pepper flakes in
>> it and not be a powder at all.
>>
>> Do you make your own chili powder or buy it? What does it have in it?
>> Thanks.
>
> I made some chili today using stew meat. It was dredged in cornstarch and
> fried in a good amount of oil at high heat almost to the point of
> scorching. I use a generic bulk chili powder as one of the seasonings.
> Mostly I use it for the color.
>
> The most popular chili sold in Hawaii is Zippy's chili which is a sweet
> Cincinnati style chili which a lot of people, including me, believe has
> mayo in it. Chili is almost always served over rice here although Zippy's
> does serve "chili spaghetti." This sounds kind of repulsive to me.
>
> As of yet, I don't have the guts to add mayo to my chili although I can
> understand that it really smooths the taste out. Maybe one day.

I would be repulsed at the thought of chili with spaghetti and yet we ate
spaghetti red which I now know is basically chili with macaroni in it. The
big difference though is that when we make chili, we put beans in it.
Spaghetti red has no beans. It's basically ground beef, macaroni, some sort
of tomato product and chili powder.

I liked my MIL's chili. She only used meat but it was ground beef. Ground
beef is really the only meat that I like in mine. I also like a little heat
but not too much. And I don't like it too bland either.

I was very disappointed when one restaurant where we dine changed their
chili. It used to be good. Ground beef and kidney beans. All of a sudden
they went with black beans and it has some sort of pasty, grey sauce. If
there is meat, you can't see it or taste it. The weird thing is that it
doesn't really taste like anything. You can see the black beans but you
can't taste them. This place also seems to serve two kinds of food. One so
good that you can't wait to eat it again. The other so bad you'll hope you
never have to. One example is the pot roast dinner. It's a bland, mushy
mesh. Parts of the turkey dinner are good but they use instant mashed
potatoes that are so runny you'll think you have soup. But their soup is
actually very good and made from scratch. They do cater to seniors though
so that could be why a lot of the food is so soft.

On Sun, 01 Jun 2014 23:51:42 -1000, dsi1
> wrote:

> Chili is almost always served over rice here although

I like leftover chili on rice, but I always have cornbread for the
first meal.

> Zippy's does serve "chili spaghetti." This sounds kind of repulsive to me.

I saw a recipe for something called "chili mac" yesterday. It looked
kind of good, but there's no way to equate it with real chili other
than it has some chili powder and cumin in it as seasoning.


--

Good Food.
Good Friends.
Good Memories.

On 6/2/2014 12:22 PM, sf wrote:
> On Sun, 01 Jun 2014 23:51:42 -1000, dsi1
> > wrote:
>
>> Chili is almost always served over rice here although
>
> I like leftover chili on rice, but I always have cornbread for the
> first meal.
>
>> Zippy's does serve "chili spaghetti." This sounds kind of repulsive to me.
>
> I saw a recipe for something called "chili mac" yesterday. It looked
> kind of good, but there's no way to equate it with real chili other
> than it has some chili powder and cumin in it as seasoning.
>
>
Cincinnati is the place outside Texas where most chili is eaten and it
*is* served over spaghetti. They also put on some or all of beans,
chopped onion and *cheddar* cheese. They call those toppings two-way,
three-way and four-way. I can't remember which is which.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Monday, June 2, 2014 12:30:20 AM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
>
> ...
>
> > On 5/30/2014 8:30 PM, Julie Bove wrote:
>
> >> Pretty sure this has been discussed before but I'm bringing it up again.

On Monday, June 2, 2014 6:22:20 AM UTC-10, sf wrote:
> On Sun, 01 Jun 2014 23:51:42 -1000, dsi1
>
> > wrote:
>
>
>
> > Chili is almost always served over rice here although
>
>
>
> I like leftover chili on rice, but I always have cornbread for the
>
> first meal.
>
>
>
> > Zippy's does serve "chili spaghetti." This sounds kind of repulsive to me.
>
>
>
> I saw a recipe for something called "chili mac" yesterday. It looked
>
> kind of good, but there's no way to equate it with real chili other
>
> than it has some chili powder and cumin in it as seasoning.
>

I have seen this "chili mac." It sure sounds goofy alright. I believe that there's a Hamburger Helper by that name. Goofy.

>
>
>
>
> --
>
>
>
> Good Food.
>
> Good Friends.
>
> Good Memories.

dsi1 wrote:
>
> As of yet, I don't have the guts to add mayo to my chili although I can
> understand that it really smooths the taste out. Maybe one day.

I've never heard of that one. Maybe I'll add a nip to a bowl someday
to see how it tastes. I love chili but make it rarely...been over 2
years now.

G.

On Monday, June 2, 2014 3:48:11 PM UTC-4, Gary wrote:
> dsi1 wrote:
>
> >
>
> > As of yet, I don't have the guts to add mayo to my chili although I can
>
> > understand that it really smooths the taste out. Maybe one day.
>
>
>
> I've never heard of that one. Maybe I'll add a nip to a bowl someday
>
> to see how it tastes. I love chili but make it rarely...been over 2
>
> years now.
>
>
>
> G.

Do yourself a favor and try sour cream instead. Mayo sounds nasty.

On Monday, June 2, 2014 1:37:27 PM UTC-4, James Silverton wrote:
> On 6/2/2014 12:22 PM, sf wrote:
>
> > On Sun, 01 Jun 2014 23:51:42 -1000, dsi1
>
> > > wrote:
>
> >
>
> >> Chili is almost always served over rice here although
>
> >
>
> > I like leftover chili on rice, but I always have cornbread for the
>
> > first meal.
>
> >
>
> >> Zippy's does serve "chili spaghetti." This sounds kind of repulsive to me.
>
> >
>
> > I saw a recipe for something called "chili mac" yesterday. It looked
>
> > kind of good, but there's no way to equate it with real chili other
>
> > than it has some chili powder and cumin in it as seasoning.
>
> >
>
> >
>
> Cincinnati is the place outside Texas where most chili is eaten and it
>
> *is* served over spaghetti. They also put on some or all of beans,
>
> chopped onion and *cheddar* cheese. They call those toppings two-way,
>
> three-way and four-way. I can't remember which is which.
>
>
>
> --
>
> Jim Silverton (Potomac, MD)
>
>
>
> Extraneous "not." in Reply To.

That is about the worst explanation of Cincinnati Chili I've ever seen. And even people who like it know it's not "Chili" in the usual sense of the word. It's Greek Meat Sauce.

On Monday, June 2, 2014 9:48:11 AM UTC-10, Gary wrote:
> dsi1 wrote:
>
> >
>
> > As of yet, I don't have the guts to add mayo to my chili although I can
>
> > understand that it really smooths the taste out. Maybe one day.
>
>
>
> I've never heard of that one. Maybe I'll add a nip to a bowl someday
>
> to see how it tastes. I love chili but make it rarely...been over 2
>
> years now.
>

My Filipino friend told me about this. I found the very thought if it to be shocking but I later found out that the most popular chili sold on the island has long been rumored to have mayo in it. It's a wacky world alright.

>
>
> G.

On Monday, June 2, 2014 10:57:15 AM UTC-10, wrote:
> On Monday, June 2, 2014 3:48:11 PM UTC-4, Gary wrote:
>
> > dsi1 wrote:
>
> >
>
> > >
>
> >
>
> > > As of yet, I don't have the guts to add mayo to my chili although I can
>
> >
>
> > > understand that it really smooths the taste out. Maybe one day.
>
> >
>
> >
>
> >
>
> > I've never heard of that one. Maybe I'll add a nip to a bowl someday
>
> >
>
> > to see how it tastes. I love chili but make it rarely...been over 2
>
> >
>
> > years now.
>
> >
>
> >
>
> >
>
> > G.
>
>
>
> Do yourself a favor and try sour cream instead. Mayo sounds nasty.

Sour cream sounds pretty tasty. OTOH, I don't usually keep the stuff in the fridge. I will try it the first chance I get though. Thanks.

Chili powder has a mix of whatever the person who makes it might want in it to produce the desired results. "Chile powder" is supposedly straight whatever kind of chile is on the label. Just as a for instance and maybe slightly an exception to the rule...Gebhardt's Chili Powder is pretty close to pure for Ancho Chiles. This is the best place I know of to buy whatever you want. Their cumin is outrageously good tasting and fresh. Make you chunk rocks at the store bought variety.

Chile Peppers, Spices, Explore Our Incredible Variety of Chili Pepper Products

On Monday, June 2, 2014 3:19:45 PM UTC-4, dsi1 wrote:
> On Monday, June 2, 2014 12:30:20 AM UTC-10, Julie Bove wrote:
>
> > "dsi1" > wrote in message
>
> >
>
> > ...
>
> >
>
> > > On 5/30/2014 8:30 PM, Julie Bove wrote:
>
> >
>
> > >> Pretty sure this has been discussed before but I'm bringing it up again.
>
> >
>
> > >> I've been using the Swansons brand and I just ordered some more. I like
>
> >
>
> > >> it. They also sell the Frontera brand and another organic brand. I was
>
> >
>
> > >> shocked to see that both of those include allspice and cloves in them.
>
> >
>
> > >> Those are not seasonings that I want in my chili powder and one showed a
>
> >
>
> > >> picture of the bottle. It appeared to have those red pepper flakes in
>
> >
>
> > >> it and not be a powder at all.
>
> >
>
> > >>
>
> >
>
> > >> Do you make your own chili powder or buy it? What does it have in it?
>
> >
>
> > >> Thanks.
>
> >
>
> > >
>
> >
>
> > > I made some chili today using stew meat. It was dredged in cornstarch and
>
> >
>
> > > fried in a good amount of oil at high heat almost to the point of
>
> >
>
> > > scorching. I use a generic bulk chili powder as one of the seasonings..
>
> >
>
> > > Mostly I use it for the color.
>
> >
>
> > >
>
> >
>
> > > The most popular chili sold in Hawaii is Zippy's chili which is a sweet
>
> >
>
I can't stand sweet chili. It's cat food. Not even. Even if I had cats, I wouldn't feed them sweet chili. I wouldn't put it out for the squirrels. Some restaurants here make sweet non hot chili. What's the point. The worst I've had, one of the worst was at Binions Casino in LV. I mean, it wasn't sweet, but it was like ground beef with cumin thrown in at the last minute. And I've had lots of lousy chili in Canada. Some restaurants make it so sweet. I make mine into Texas Goulash. At least it's edible, and delicious. No chili powder. Just Paprika(sweet), and hot Paprika or cayenne. And hot sauce. Onions, garlic, sometimes a red sweet pepper. TomPaste is good. Water, Salt. Oh, and cumin sometimes. Also cilantro, and some fresh parsley. Oregano. Have I left anything out?

On Monday, June 2, 2014 3:48:11 PM UTC-4, Gary wrote:
> dsi1 wrote:
>
> >
>
> > As of yet, I don't have the guts to add mayo to my chili although I can
>
> > understand that it really smooths the taste out. Maybe one day.
>
>
>
> I've never heard of that one. Maybe I'll add a nip to a bowl someday
>
> to see how it tastes. I love chili but make it rarely...been over 2
>
> years now.
>
>
>
> G.

Sour Cream maybe, but please not mayo. If you're going to go that way, at least use home made. I don't like commercial mayo. OK, I'll restate that, I like it sometimes, a bit on a sandwich. The commercial stuff is too salty.

> > Do yourself a favor and try sour cream instead. Mayo sounds nasty.
>
>
>
> Sour cream sounds pretty tasty. OTOH, I don't usually keep the stuff in the fridge. I will try it the first chance I get though. Thanks.

Sour cream would be good. I've never put it in chili, because I like to keep it as healthy as possible. My version of Stroganoff though, is basically to make a Hungarian Goulash, add mushrooms and sour cream. I add flour, because it keeps the sour cream from breaking. Usually, I don't add flour to Goulash. I like it you know like it is.

On 6/1/2014 1:34 AM, Sqwertz wrote:
> On Sat, 31 May 2014 16:09:17 -0500, Ema Nymton wrote:
>
>> Bolner's Fiesta spices are in most of the stores, here in Texas. Not
>> sure who the owners are, but they make a lot of Mexican spices. They
>> make Fiesta Light Chili Powder and Fiesta Extra Fancy and I have used
>> both of them.
>
> Bolner's Fiesta is a tight-knit family operation based in San Antonio.
> They also own a couple Louisiana brands as well (River Bend, for one,
> IIRC). They pretty much have the market cornered here in Texas spices
> and also provide a lot of products for foodservice and commercial
> manufacturing. Retail-wise, they aren't well-known outside of Texas
> and LA.
>
> I use them almost exclusively except when I make menudo I use
> Gebhardts Menudo Mix.
>
> Ironically, Fiesta Mart carries Tones rather than Bolners Fiesta.
>
> -sw

Thanks for the info. I was shopping at Fiesta and they have every dried
chile you can imagine, but I could not find New Mexico chiles, so I
asked the produce manager (most of the chiles are sold in the produce
section) and he said they did not have them. That was surprising, since
they have everything else.

Becca

On 6/3/2014 7:21 AM, A Moose in Love wrote:
>>
> I can't stand sweet chili. It's cat food. Not even. Even if I had cats, I wouldn't feed them sweet chili. I wouldn't put it out for the squirrels. Some restaurants here make sweet non hot chili. What's the point. The worst I've had, one of the worst was at Binions Casino in LV. I mean, it wasn't sweet, but it was like ground beef with cumin thrown in at the last minute. And I've had lots of lousy chili in Canada. Some restaurants make it so sweet. I make mine into Texas Goulash. At least it's edible, and delicious. No chili powder. Just Paprika(sweet), and hot Paprika or cayenne. And hot sauce. Onions, garlic, sometimes a red sweet pepper. TomPaste is good. Water, Salt. Oh, and cumin sometimes. Also cilantro, and some fresh parsley. Oregano. Have I left anything out?
>
Nobody has ever said that the Hawaiians had great taste in foods. You
wouldn't either if you had been raised eating a pasty, sour, purple goo.
I don't make sweet chili with mayo myself but I've sure eaten my fill of
the stuff.

As it goes, most chili is supposed to be bad and along the way you get a
great bowl of red every once in a while. That's the way all this works.

On Tue, 03 Jun 2014 08:28:56 -1000, dsi1
> wrote:

>On 6/3/2014 7:21 AM, A Moose in Love wrote:
>>>
>> I can't stand sweet chili. It's cat food. Not even. Even if I had cats, I wouldn't feed them sweet chili. I wouldn't put it out for the squirrels. Some restaurants here make sweet non hot chili. What's the point. The worst I've had, one of the worst was at Binions Casino in LV. I mean, it wasn't sweet, but it was like ground beef with cumin thrown in at the last minute. And I've had lots of lousy chili in Canada. Some restaurants make it so sweet. I make mine into Texas Goulash. At least it's edible, and delicious. No chili powder. Just Paprika(sweet), and hot Paprika or cayenne. And hot sauce. Onions, garlic, sometimes a red sweet pepper. TomPaste is good. Water, Salt. Oh, and cumin sometimes. Also cilantro, and some fresh parsley. Oregano. Have I left anything out?
>>
>Nobody has ever said that the Hawaiians had great taste in foods. You
>wouldn't either if you had been raised eating a pasty, sour, purple goo.

With SPAM! LOL

On Tuesday, June 3, 2014 4:34:51 PM UTC-4, Brooklyn1 wrote:
> On Tue, 03 Jun 2014 08:28:56 -1000, dsi1
>
> > wrote:
>
>
>
> >On 6/3/2014 7:21 AM, A Moose in Love wrote:
>
> >>>
>
> >> I can't stand sweet chili. It's cat food. Not even. Even if I had cats, I wouldn't feed them sweet chili. I wouldn't put it out for the squirrels. Some restaurants here make sweet non hot chili. What's the point. The worst I've had, one of the worst was at Binions Casino in LV. I mean, it wasn't sweet, but it was like ground beef with cumin thrown in at the last minute. And I've had lots of lousy chili in Canada. Some restaurants make it so sweet. I make mine into Texas Goulash. At least it's edible, and delicious. No chili powder. Just Paprika(sweet), and hot Paprika or cayenne. And hot sauce. Onions, garlic, sometimes a red sweet pepper. TomPaste is good. Water, Salt. Oh, and cumin sometimes. Also cilantro, and some fresh parsley. Oregano. Have I left anything out?
>
> >>
>
> >Nobody has ever said that the Hawaiians had great taste in foods. You
>
> >wouldn't either if you had been raised eating a pasty, sour, purple goo.
>
>
>
> With SPAM! LOL

spam? My mum makes sweet chili and when she brings it over she thinks she's doing me a favour. The only Hawaiian food I've had is stupid ham and pineapple pizza if that's even Hawaiian. What a stupid pizza. I used to like it, but now I abhor it. I wish my Mum would stick to Hungarian Goulash. She does a perfect job there. If you would come to my place and offer me Ham and Pineapple pizza, I'd have to give you a blow job just to **** you off. You'd have to have an excellent build, and have a good sweet and handsome disposition though. People here think I'm bi sex. I'm not. I fell into the world when I ended up with a Chinese boyfriend in Antiqua Guatemala. He was lots of fun. I've been attracted to maybe 10 guys in many decades.. It's mostly an admiration kind of thing. The most god like guy, I was at a place in Texas when I was hitching through with my beautiful girlfriend.. He was so bionic. He stripped down, and went into the swimming hole. Such a tease. There were girls there. He drove them crazy. He would go down into the swimming hole, and get up, and made people think that they were going to see his front, and then turned around and showed his beautiful ass. What a build. Not quite gymnastic. Which is good. Not overly muscled.. My girlfriend had to masturbate for hours. She didn't think I knew what she was doing. But she was very loyal to me, and would not have left me for him. If I had been into marriage at the time, I should have married her.. She was beautiful and deep. Her family in Milwaukee were very liberal and nice.

On Saturday, May 31, 2014 7:28:47 AM UTC-5, Brooklyn1 wrote:
> "Julie Bove" wrote:
>
> >
>
> >Do you make your own chili powder or buy it? What does it have in it?
>
>
>
> Penzeys rules.

I agree. Their powdered ancho, especially.

--Bryan

Bryan wrote:
>> Brooklyn1 wrote:
>> > "Julie Bove" wrote:
>> > >Do you make your own chili powder or buy it? What does it have in it?
>> >
>> > Penzeys rules.
>>
>> I agree. Their powdered ancho, especially.

I buy Penzeys whole dried ancho, keep them in my freezer, deseed,
destem, and finely mince to add to the pot. As much as possible I buy
whole spices. Penzeys offers a variety of chili powders (salt free so
you can use as much as you like), powdered chilis, and whole dried
chilis... and always fresh and potent. Most of what one buys
elsewhere is old and impotent.

On 6/3/2014 3:53 PM, A Moose in Love wrote:
> I've been attracted to maybe 10 guys in many decades. It's mostly an admiration kind of thing. The most god like guy, I was at a place in Texas when I was hitching through with my beautiful girlfriend. He was so bionic. He stripped down, and went into the swimming hole. Such a tease. There were girls there. He drove them crazy. He would go down into the swimming hole, and get up, and made people think that they were going to see his front, and then turned around and showed his beautiful ass. What a build. Not quite gymnastic. Which is good. Not overly muscled. My girlfriend had to masturbate for hours. She didn't think I knew what she was doing. But she was very loyal to me, and would not have left me for him. If I had been into marriage at the time, I should have married her. She was beautiful and deep. Her family in Milwaukee were very liberal and nice.
Shut up Nazi, no one wants to hear one more word from you.


>

"I admire the Zell character in 'Marathon Man.' Except for the end part
where he gets humiliated and has to eat his diamonds.
I'm a Nazi.
Really."

wrote:
>
> Gary wrote:
> > dsi1 wrote:
> >
> > > As of yet, I don't have the guts to add mayo to my chili although I can
> > > understand that it really smooths the taste out. Maybe one day.

> > I've never heard of that one. Maybe I'll add a nip to a bowl someday
> > to see how it tastes. I love chili but make it rarely...been over 2
> > years now.
> >
> Do yourself a favor and try sour cream instead. Mayo sounds nasty.

Sour cream *does* sound a bit better to me. Thanks for that advice.

G.

On 6/4/2014 11:36 AM, Brooklyn1 wrote:
> Bryan wrote:
>>> Brooklyn1 wrote:
>>>> "Julie Bove" wrote:
>>>>> Do you make your own chili powder or buy it? What does it have in it?
>>>>
>>>> Penzeys rules.
>>>
>>> I agree. Their powdered ancho, especially.
>
> I buy Penzeys whole dried ancho, keep them in my freezer, deseed,
> destem, and finely mince to add to the pot. As much as possible I buy
> whole spices. Penzeys offers a variety of chili powders (salt free so
> you can use as much as you like), powdered chilis, and whole dried
> chilis... and always fresh and potent. Most of what one buys
> elsewhere is old and impotent.

In local stores, dried peppers are sold loose, in bins. They sell them
in packages, too. I just bought a pound of guajillo chiles.

Becca

Brooklyn1 > wrote in
:

> "Julie Bove" wrote:
>>
>>Do you make your own chili powder or buy it? What does it have in it?
>
> Penzeys rules.
>
I agree. I buy their powdered ancho and cumin. I avoid powdered garlic
and onion, as they deteriorate quickly, but if one is going to use them,
better to buy garlic salt and onion salt, as the salt preserves them
longer.


--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Thu, 12 Jun 2014 03:27:32 +0000 (UTC), "Winters_Lackey"
> wrote:

> Brooklyn1 > wrote in
> :
>
> > "Julie Bove" wrote:
> >>
> >>Do you make your own chili powder or buy it? What does it have in it?
> >
> > Penzeys rules.
> >
> I agree. I buy their powdered ancho and cumin. I avoid powdered garlic
> and onion, as they deteriorate quickly, but if one is going to use them,
> better to buy garlic salt and onion salt, as the salt preserves them
> longer.

I disagree, but maybe it all depends on how long "long" means. Also
there are cooking situations where granulated/powdered is preferable
over fresh because it doesn't burn as fast.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Winters_Lackey wrote:
>Brooklyn1 wrote:
>>Julie Bove wrote:
>>>
>>>Do you make your own chili powder or buy it? What does it have in it?
>>
>> Penzeys rules.
>>
>I agree. I buy their powdered ancho and cumin. I avoid powdered garlic
>and onion, as they deteriorate quickly, but if one is going to use them,
>better to buy garlic salt and onion salt, as the salt preserves them
>longer.

I avoid spices that contain salt, the salt limits how much you can use
before the dish becomes too salty... I never use onion salt or garlic
salt. The salt doesn't preserve the garlic/onion flavor anyway, salt
only keeps it from molding. Instead I use granulated garlic, it has a
very long shelf life and even longer when kept frozen. For dehy onion
I buy minced, I also buy Penzeys dehy toasted minced onion, much
better than using those salt laden soup packets. I see no point in
making up my own chili powder when Penzeys has so many to choose from
and none contain salt. If I want more ancho I use the whole dried
peppers, they're easy to destem, deseed, and mince, then in long
cooking dishes like chili they slowly melt in flavoring the dish over
time rather than use powdered that shoots its entire flavor load all
at once so that before the dish is cooked the flavor has disapated.
And even though chili powder contains garlic I still use fresh and add
it throughout the cooking process and even drop in some whole cloves
so they flavor like time release capsuls. I like to tend to my pots
constantly while cooking, that's why pressure proccesors suck, they
cook too hot too fast, and don't allow for adjusting... all they do is
ruin ingredients... of course they're fine for the TIADers. And slow
cookers aren't better. Pressure processors and crock pots are to
cooking like paint by numbers is to art. If I was interested in
*fast* rather than use a pressure processor or crock pot for chili I'd
buy canned, can easily be doctored... canned is superior to any coming
from a pressure processor or crock pot anyway... WTF do you think the
finest restos serve, canned and doctored soups/stews... who do yoose
think buys all those #10 cans by the case(s). Today all sorts of
soups and stews are available freeze dried in #10 cans, even freeze
dried precooked ground beef:
http://www.thereadystore.com/mountai...nd-beef-10-can
Can't be worse than the preground mystery meat yoose TIADers buy.