On Sat, 07 Jan 2006 22:10:57 -0600, Melba's Jammin'
> wrote:

>In article >,
> Terry Pulliam Burd > wrote:
>
>>
>> OB Food: Fiddled a bit with my chili con carne recipe and realized
>> that a couple of diced jalapenos and a couple of tablespoons of some
>> stuff called "Better than Bouillon" really finishes it off.
>>
>> Terry "Squeaks" Pulliam Burd
>> AAC(F)BV66.0748.CA
>
>I've got some Texas Gunpowder from Art Simon -- it's gotta be 7 years
>old - dried, powdered jalapeno. A very nice addition to the chili pot.
>What's the BTB stuff?

I don't mix different color chiles when I make chili. If it's red,
it's red all the way. Wonder if that's because I live in a red state?


modom

On Thu, 05 Jan 2006 20:17:14 -0800, Terry Pulliam Burd
> wrote:

>On Thu, 05 Jan 2006 14:37:30 -0800, kalanamak >
>rummaged among random neurons and opined:
>
>>Victor Sack wrote:
>>
>>> Ron Sullivan.
>>>
>>> Bubba
>>
>>When I met her, at Brian Mailman's door, she announced "I come, bearing
>>men with pies", and two men traisped in bearing pies.
>
>OMG, Brian Mailman! Talk about a name from the past. Whatever happened
>to him?
>
>Nervously,
>Terry "Squeaks" Pulliam Burd
>AAC(F)BV66.0748.CA

Brian's cookin' up a storm. He and Stephen, along with Evergene, are
some of my favorite menfolk on the planet. Funny, witty, erudite,
good company and they look mighty fine in an apron rattling them pots
and pans! AND they know how to cook. What's not to like? :-)

TammyM, cat magnet (as opposed to cat magnate, thank god)

Melba's Jammin' wrote:
> In article >,
> The Bubbo > wrote:
>
>> >> stuff called "Better than Bouillon" really finishes it off.
>
>> > What's the BTB stuff?
>
>> it comes in a jar, it's essentially concentrated stock (beef, chicken,
>> vegetable). same concept as bouillon but it's gooey pastey, not powdered. I
>> think it has a better flavor. I use the vegetable all the time when I cook.
>
> Where are you buying it? Cub? Byerly's?

I shop at Lunds so I get it there. I think you can get it at Rainbow but I'm
not positive.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article >,
modom > wrote:
(snippage)
> >
> >I've got some Texas Gunpowder from Art Simon -- it's gotta be 7 years
> >old - dried, powdered jalapeno. A very nice addition to the chili pot.
> >What's the BTB stuff?
>
> I don't mix different color chiles when I make chili. If it's red,
> it's red all the way. Wonder if that's because I live in a red state?
>
>
> modom

Is there an inherent or consistent type of flavor difference between
los verdes y los rojos, Miguel? I am (obviously) not a chili purist --
I just use some of Art's stuff when my stuff needs a little boost..
--
http://www.jamlady.eboard.com, updated 1-3-2006, Sam I Am! and Hello!

On Sun, 08 Jan 2006 13:02:28 -0600, Melba's Jammin'
> wrote:

>In article >,
> modom > wrote:
>(snippage)
>> >
>> >I've got some Texas Gunpowder from Art Simon -- it's gotta be 7 years
>> >old - dried, powdered jalapeno. A very nice addition to the chili pot.
>> >What's the BTB stuff?
>>
>> I don't mix different color chiles when I make chili. If it's red,
>> it's red all the way. Wonder if that's because I live in a red state?
>>
>Is there an inherent or consistent type of flavor difference between
>los verdes y los rojos, Miguel? I am (obviously) not a chili purist --
>I just use some of Art's stuff when my stuff needs a little boost..

Yes, I think there is a difference in flavor between the two classes
of chiles. And within each class there are differences, too, of
course.

BTW, if you want something that'll boost a bowl of red, you could do
worse than smoked hot paprika. It's not standard for chili (purist or
otherwise), but I love the stuff. I get mine from Tienda.com.

modom

On 8 Jan 2006 05:36:50 +0100, Wayne Boatwright
> rummaged among random neurons and opined:

>On Sat 07 Jan 2006 08:23:02p, Thus Spake Zarathustra, or was it Terry Pulliam
>Burd?
>
>> OB Food: Fiddled a bit with my chili con carne recipe and realized
>> that a couple of diced jalapenos and a couple of tablespoons of some
>> stuff called "Better than Bouillon" really finishes it off.
>
>Terry, would you mind posting your chili recipe?
>
Why, shore, Wayne:

@@@@@ Now You're Cooking! Export Format

Beef And Bean Chili

crockpot, meats and poultry

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 cup beer
3 heaping tablespoon Better than Boullion

Heat oil in heavy large pot over medium-high heat. Brown beef,
breaking up with back of fork, about 5 mins. Remove beef with slotted
spoon. Add onions; sauté until brown, about 6 minutes. Add jalapeños
and garlic; sauté 1 minute. Add beef; c hili powder, cumin, and
paprika, then mix in tomatoes with juices, beans, beer and Better than
Boullion; bring to boil. Reduce heat and simmer until chili thickens
and flavors blend, stirring occasionally, about 45 minutes.

Skim any fat from surface of chili. (Can be made 2 days ahead. Cool
slightly. Refrigerate uncovered until cold, then cover and keep
refrigerated. Bring to simmer before continuing, stirring
occasionally.)

If using a crockpot, follow directions above, let sit in refrigerator
overnight to meld the flavors, then let cook in crockpot all day.

Ladle chili into bowls. Serve, passing bowls of sour cream, grated
cheese, green onions, and cilantro separately, if desired..

Happily,
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sun, 08 Jan 2006 13:13:28 GMT, Harry Demidavicius >
rummaged among random neurons and opined:

>Hi Squeaks!
>
>Nice to see you again.

Harry! Whereinhell have you been?? You've been missed, aulde son.

>
>Harry
>
>who still wants your sig after you're done with it . . . ;0)

You're in the will ;-)

Nostalgically,
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Melba's Jammin' wrote:
>
> In article >,
> modom > wrote:
> (snippage)
> > >
> > >I've got some Texas Gunpowder from Art Simon -- it's gotta be 7 years
> > >old - dried, powdered jalapeno. A very nice addition to the chili pot.
> > >What's the BTB stuff?
> >
> > I don't mix different color chiles when I make chili. If it's red,
> > it's red all the way. Wonder if that's because I live in a red state?
> >
> >
> > modom
>
> Is there an inherent or consistent type of flavor difference between
> los verdes y los rojos, Miguel? I am (obviously) not a chili purist --
> I just use some of Art's stuff when my stuff needs a little boost..
>

LOL yes quite a difference. That's why the NM state question is 'Red or
Green' rather than 'Red and Green'.
Always amazed when anyone wants red and green chile sauce on the same
plate.

On Sun 08 Jan 2006 02:41:44p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On 8 Jan 2006 05:36:50 +0100, Wayne Boatwright
> > rummaged among random neurons and opined:
>
>>On Sat 07 Jan 2006 08:23:02p, Thus Spake Zarathustra, or was it Terry
>>Pulliam Burd?
>>
>>> OB Food: Fiddled a bit with my chili con carne recipe and realized
>>> that a couple of diced jalapenos and a couple of tablespoons of some
>>> stuff called "Better than Bouillon" really finishes it off.
>>
>>Terry, would you mind posting your chili recipe?
>>
> Why, shore, Wayne:

Terry, thank you so much. This looks a lot like my own recipe, but
different enough that I definitely have to try it!

Wayne

> @@@@@ Now You're Cooking! Export Format
>
> Beef And Bean Chili
>
> crockpot, meats and poultry
>
> 1 tablespoon olive oil
> 2 large red onions, chopped
> 5 tablespoons chopped jalapeño chilies with seeds
> 8 garlic cloves, chopped
> 2 1/3 pounds ground beef (15% fat)
> 1/4 cup chili powder
> 2 tablespoons ground cumin
> 1 teaspoon sweet paprika
> 1 28-ounce can diced tomatoes in juice
> 2 15 1/4-ounce cans kidney beans, drained
> 1 cup beer
> 3 heaping tablespoon Better than Boullion
>
> Heat oil in heavy large pot over medium-high heat. Brown beef,
> breaking up with back of fork, about 5 mins. Remove beef with slotted
> spoon. Add onions; sauté until brown, about 6 minutes. Add jalapeños
> and garlic; sauté 1 minute. Add beef; c hili powder, cumin, and
> paprika, then mix in tomatoes with juices, beans, beer and Better than
> Boullion; bring to boil. Reduce heat and simmer until chili thickens
> and flavors blend, stirring occasionally, about 45 minutes.
>
> Skim any fat from surface of chili. (Can be made 2 days ahead. Cool
> slightly. Refrigerate uncovered until cold, then cover and keep
> refrigerated. Bring to simmer before continuing, stirring
> occasionally.)
>
> If using a crockpot, follow directions above, let sit in refrigerator
> overnight to meld the flavors, then let cook in crockpot all day.
>
> Ladle chili into bowls. Serve, passing bowls of sour cream, grated
> cheese, green onions, and cilantro separately, if desired..
>
> Happily,
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"
>



--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

In article >,
Terry Pulliam Burd > wrote:


> I *am* a female and you can ask several people in this ng who have met
> me: Margaret Suran, Barb Schaller, Charlie Gifford, Stan Horowitz,
> Curly Sue, Dimitri...just to name a few.

I would demand proof, but you might take that wrong...I mean right...I
mean...shoot, I give up!

:-)


> And why would a guy want to
> "portrait" himself as a female?

Lots of reasons, and none of them admirable.

--
Dan Abel

Petaluma, California, USA

In article . com>,
"-L." > wrote:

> Terry Pulliam Burd wrote:
> >
> > "Terry" is short for "Terryl," which I don't use b/c no one hears
> > "Terryl," they hear "Carol."
>
> Doesn't negate the fact that "Terry", by and large, is a male name.
> <shrug>


In your mind, at least:

http://www.thinkbabynames.com/meaning/0/Terry

--
Dan Abel

Petaluma, California, USA

On Sat, 21 Jan 2006 09:41:33 -0800, Dan Abel > wrote:

>In article >,
> Terry Pulliam Burd > wrote:
>
>
>> I *am* a female and you can ask several people in this ng who have met
>> me: Margaret Suran, Barb Schaller, Charlie Gifford, Stan Horowitz,
>> Curly Sue, Dimitri...just to name a few.
>
>I would demand proof, but you might take that wrong...I mean right...I
>mean...shoot, I give up!
>
>> And why would a guy want to
>> "portrait" himself as a female?
>
>Lots of reasons, and none of them admirable.

Barging in where I ought to remain silent:
http://www.csueastbay.edu/artgallery/duchamp/book.html


modom

On Sat, 21 Jan 2006 09:41:33 -0800, Dan Abel >
rummaged among random neurons and opined:

>In article >,
> Terry Pulliam Burd > wrote:
>
>
>> I *am* a female and you can ask several people in this ng who have met
>> me: Margaret Suran, Barb Schaller, Charlie Gifford, Stan Horowitz,
>> Curly Sue, Dimitri...just to name a few.
>
>I would demand proof, but you might take that wrong...I mean right...I
>mean...shoot, I give up!

Okay, you want proof? How about this: "Do I look fat in these pants??"
<posing>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
> On Sat, 21 Jan 2006 09:41:33 -0800, Dan Abel >
> rummaged among random neurons and opined:
>
>
>>In article >,
>>Terry Pulliam Burd > wrote:
>>
>>
>>
>>>I *am* a female and you can ask several people in this ng who have met
>>>me: Margaret Suran, Barb Schaller, Charlie Gifford, Stan Horowitz,
>>>Curly Sue, Dimitri...just to name a few.
>>
>>I would demand proof, but you might take that wrong...I mean right...I
>>mean...shoot, I give up!
>
>
> Okay, you want proof? How about this: "Do I look fat in these pants??"
> <posing>
>
> Terry "Squeaks" Pulliam Burd

Terry, Do you still have to prove your are a woman? I thought this
was long established.

Now that you have posed for all to see, I hope that all doubts about
your femininity have evaporated. )

Here is my testimonial: I have had the privilege to meet Terry
Pulliam Burd on two occasions and I can assure one and all that there
is absolutely no doubt that she is a woman. Not only is she a woman,
she is beautiful and has a figure to match that beauty.

> Okay, you want proof? How about this: "Do I look fat in these pants??"
> > <posing>
> >
> > Terry "Squeaks" Pulliam Burd
>

No, No you don't...wana come over and play tents...?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat, 21 Jan 2006 18:50:25 -0800, Terry Pulliam Burd wrote:


>>I would demand proof, but you might take that wrong...I mean right...I
>>mean...shoot, I give up!
>
>Okay, you want proof? How about this: "Do I look fat in these pants??"
><posing>
>
>Terry "Squeaks" Pulliam Burd

That proves it for me. I have never heard of a man, asking this
question.

Pan Ohco
I would like to see the bottom of my monitor, but I have cats.

Doug Kanter wrote:

> I don't give a damn how the Bush family hacks up the language when they're
> at home, slamming shots of bourbon and snorting coke or whatever it is they
> do. When the president speaks in public, I expect him to use language in a
> way that doesn't make my son say "Dad, I'd lose some serious points in
> school if I wrote the way he speaks". There is only one way to pronounce
> "nuclear". And, I'm not "folks".

It's the lack of respect that bothers me. First you don't respect the
language, not caring or maybe just flaunting the power. I am top god in
power on the planet.

Soon you are not respecting whole countries. But this may be a hasty
generalization

biig wrote:
> John in Detroit wrote:
> >
> > Dimitri wrote:
> >
> > > But Damn I would like to be able to communicate with people in the language of
> > > my country.
> > >
> > > Rant Over.
> >
> > Long, Long time ago... My mother taught English to folks who came to the
> > US from Mexico. She herself, was the only one of eight children to be
> > born, of German parents, here in the US. She is also the only one of the
> > 10 (parents plus 8 offspring) who does NOT speak German.
> >
> > You see. when her parents decided to become American Citizens... They
> > decreed the language of the house was to be AMERICAN ENGLISH! (And trust
> > me, when a German decrees, (s)he decrees!) except for prayers (long
> > story ommitted)
> >
> > You see, at that time, folks were proud to come to Americia and thus
> > worked hard to learn the language. Same for the Mexicans who came over
> > whom my mother taught English to (She did speak fluent Mexican Spanish,
> > side effect, she taught them, they taught her)
> >
> > Today.... In many cases, I find it's the grandchildren (or later) of the
> > original immigrants who want a return to "The old language" or rather
> > what they think is the old language.
> >
> > Plus, Thanks in part to the fracturing of Americia (Interesting, Marx,
> > in his plan to dominate the world, used this very fracturing as one of
> > his tools...Now, what I do not know (and I point this out only to state
> > that I truly do not know)is is this fracturing due to manulipation by
> > his followers, or did he just predict (very accuratly) it's happening)
> > (P.N. (that's post note) I prefer to believe prophecy as opposed to
> > manipulation)
> >
> > Anyway, back to Thanks in part to thefracturing of Americia, I find
> > folks who come over the boarder today are not as interested in learning
> > the new toung... Many of them make no effort to learn english at all
> >
> > This is very simply wrong... I I were, say, to move to Germany,,, I'd
> > want to be learning German
> >
> > --
> > John in Detroit E-Dress is smoked, try: w a 8 y x m at a r r l dot n e t
> Here in Canada all gov buildings, stationery, road signs, packaging,
> etc. are bilingual English/French with the exception of Quebec, where
> all signs are in French.

They are? Uh, and just where is this may I ask? I have always found
that Quebec Gov't documents in English tend to be much better written
than the corresponding English language docs from the Ontario Gov't.

>It was very annoying when a young Quebec man,
> working as farm hand (many come to Ontario in the summer for that) came
> into our store and couldn't or wouldn't speak English. I couldn't
> understand what he was asking for and he ended up leaving without buying
> anything. Waiting in line behind him was a European man, who came to
> Canada only 5 years before, commented how shameful it was that someone
> born in this country didn't bother to learn the main language.
> ...Sharon

Of course, your French is fluent enough that you have no problem when
you are vacationing in the Lac St. Jean region of Canada? Or around
Boniface?
John Kane, Kingston ON Canada

wrote:

Some posted:
> > > Anyway, back to Thanks in part to thefracturing of Americia, I find
> > > folks who come over the boarder today are not as interested in learning
> > > the new toung... Many of them make no effort to learn english at all

I'm impressed with those whose native language is not even the
English/Roman alphabet and who speak English tolerably and read and
write it well enough to publish in scientific journals. I see this
often with Chinese, Vietnamese, and Korean immigrants. I'm sure there
are others.

The difference between Spanish and English is comparatively small
compared to Chinese and English, so something else must be the matter.

> They are? Uh, and just where is this may I ask? I have always found
> that Quebec Gov't documents in English tend to be much better written
> than the corresponding English language docs from the Ontario Gov't.
>
> >It was very annoying when a young Quebec man,
> > working as farm hand (many come to Ontario in the summer for that) came
> > into our store and couldn't or wouldn't speak English. I couldn't
> > understand what he was asking for and he ended up leaving without buying
> > anything. Waiting in line behind him was a European man, who came to
> > Canada only 5 years before, commented how shameful it was that someone
> > born in this country didn't bother to learn the main language.
> > ...Sharon
>
> Of course, your French is fluent enough that you have no problem when
> you are vacationing in the Lac St. Jean region of Canada? Or around
> Boniface?
> John Kane, Kingston ON Canada

French and English are not that far apart. If I had to buy some
essentials, how difficult would it be to look them up in a dictionary?
As for phrases, there are now $20 palm things that do translations on
the spot. But for the basic language, 100 words on a sheet of paper
would get one rather far. One tiny pocket French-English dictionary
should suffice, for a few dollars.

I do speak French a bit now but I did not have any problems in France
even when my French was not yet up to par. Now my inflections and
cadence of phrases are pretty good and that carries one quite some
distance, even if the words are not 100% correct.

> wrote in message
oups.com...
> Doug Kanter wrote:
>
>> I don't give a damn how the Bush family hacks up the language when
>> they're
>> at home, slamming shots of bourbon and snorting coke or whatever it is
>> they
>> do. When the president speaks in public, I expect him to use language in
>> a
>> way that doesn't make my son say "Dad, I'd lose some serious points in
>> school if I wrote the way he speaks". There is only one way to pronounce
>> "nuclear". And, I'm not "folks".
>
> It's the lack of respect that bothers me. First you don't respect the
> language, not caring or maybe just flaunting the power. I am top god in
> power on the planet.
>
> Soon you are not respecting whole countries. But this may be a hasty
> generalization
>

54% of this country elected a man who went to school on the short
bus.....unbelievable.

Terry Pulliam Burd > wrote:
> On Thu, 05 Jan 2006 14:37:30 -0800, kalanamak >
> rummaged among random neurons and opined:
>
>>Victor Sack wrote:
>>
>>> Ron Sullivan.
>>>
>>> Bubba
>>
>>When I met her, at Brian Mailman's door, she announced "I come,
>>bearing men with pies", and two men traisped in bearing pies.
>
> OMG, Brian Mailman! Talk about a name from the past. Whatever
> happened to him?

>
> Nervously,
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

He's still throwing parties and appeared well last I saw him, that
being New Year's Eve of 2005

Cheers,
D
--
David Fetter http://fetter.org/
phone: +1 510 893 6100 mobile: +1 415 235 3778

I believe in the Free Market Fairy And the Tort Sprite too. They'll
keep our power cheap and our air and water clean. All you have to do
is close your eyes and tap your money clip three times.
Gen. JC Christian, Patriot