Log in

No account? Create an account

Previous Entry | Next Entry

In which I almost passed out from rage

because of Top Chef Texas. (Day late, but I had to feed a family yesterday, cut me some slack.) Chili cook-off. Wait, let me fix it: "chili" cook-off.

BRISKET IS NOT THE CUT OF MEAT FOR CHILI. What on earth. The whole family spent yesterday scratching our heads about that. (Well, not my mother in law, because she's from Illinois and makes carrot dimes and tries to eat ribs with a knife and fork.) We've made chili from chuck, from tenderloin (cow, boar, buffalo, and deer) and a whole armadillo (I was sad, though, because armadillos! They're a state animal! *sad face* And cute. But the vatos at the hunting lease swore by it, and it was muy delicioso.)

The recap went up this morning, and I kinda sorta go off. I'M SORRY, BUT THIS IS THE FOOD OF MY PEOPLE.

Yesterday was a success, no one was snotty or rude, I didn't wash any dishes, and everyone enjoyed the food. My brother and law and his wife stayed the night with us and we're going to relax all day and visit, and it's a fine, fine day.

Hope everyone had a good holiday/Thursday and that today you're not doing anything taxing like battling weirdos with pepper spray in the Wal-marts. Funny thing: pepper spray is REALLY expensive. So good job on getting deals by spending crazy money on a weapon? IDIOT.

I saved a wee drowning mouse in the pool this morning, and because of that, I get to take a life, right? That's how that works, save a life, take a life? Beware, hobo clowns! I'm on the prowl.


( 30 comments — Leave a comment )
Nov. 25th, 2011 04:52 pm (UTC)
What I love about the pepper spray article are some of the comments, like this one: What's the big deal? Fox News said pepper spray was just a ''food product.''

And that's not all! With each canister of pepper spray you get this state-of-t­he-art gas mask!

Also, you're carrot dime rage cracks me up every time.
Nov. 25th, 2011 05:55 pm (UTC)
OMG, food product. TIME TO CULL THE HERD.

And you know, bad food - careless waste because of stupidity and lack of taste - is SO AGGRAVATING TO ME. One of my biggest pet peeves is food waste, so carrot dimes are just OFFENSIVE. :D
... - moosesal - Nov. 25th, 2011 06:00 pm (UTC) - Expand
... - stoney321 - Nov. 25th, 2011 06:26 pm (UTC) - Expand
... - moosesal - Nov. 25th, 2011 06:54 pm (UTC) - Expand
... - tapati - Nov. 25th, 2011 08:23 pm (UTC) - Expand
(Deleted comment)
Nov. 25th, 2011 06:23 pm (UTC)
PROFESSIONAL CHEFS. 13 OF THEM. Well, 12 of them. The girl from Houston knew to use chuck.

Talk about a waste of a perfectly good brisket and a perfectly good opportunity to make a pot of chili!
Nov. 25th, 2011 06:25 pm (UTC)
Wtf? No! Not brisket for chili UGH!!!!
Nov. 25th, 2011 06:26 pm (UTC)
Nov. 25th, 2011 06:37 pm (UTC)
Brisket? What the fuckity fuck? You're kidding, right?

*runs to read the re-cap*
Nov. 25th, 2011 07:00 pm (UTC)
... - menomegirl - Nov. 25th, 2011 07:31 pm (UTC) - Expand
... - stoney321 - Nov. 25th, 2011 07:49 pm (UTC) - Expand
(Deleted comment)
Nov. 25th, 2011 07:46 pm (UTC)
DOES. NOT. COMPUTE. I love brisket. LOVE brisket. But...chili? I cannot fathom.

Nov. 25th, 2011 07:22 pm (UTC)
That just sounds greasy and nasty (I have Brisket Issues, my lord). My best chili of record was an armroast pot-roasted with garlic, cumin, and chipotles and then stewed with fresh pasillas, yellow onions, more cumin, and a few other random secret ingrediants (and then made into burritos, but I digress).

I've been interested in the ruthless attention to important details this season: bouncing the first guy in the elimination episode for bad butchering technique and then last week getting rid of the guy my daughter was calling Black Hagrid for flour tortilla "enchiladas" and buying frozen cooked shrimp.

Julia, my winter standard NW working class chili starts with (dry-aged single source home raised) ground beef and includes either Rotel or Rotel like substances, but still takes four hours of cooking.
Nov. 25th, 2011 07:47 pm (UTC)
Ooooooh, brisket is one of my faves. If you cook it long enough, it's not greasy, I've found, but hey, YMMV.

At least you know about Rotel, that's a key ingredient. ;)
Nov. 25th, 2011 07:44 pm (UTC)
I wonder if it was the mouse Maze chased out of our garage the other day. I wouldn't let him kill it. Maybe he just wanted to go somewhere warm and chillax in a pool in the sun?
Nov. 25th, 2011 07:48 pm (UTC)
HAHAHA. Well, it was quite cold (for us) last night and the pool is about 62? But s/he survived to scamper for another day!
Nov. 25th, 2011 07:46 pm (UTC)
Now, see, i don't actually like chili at *all*, but that's because of the horrible, horrible, horrible legumes. But watching TC, i see that 'real' chili doesn't *have* legumes!

Which is awesome. So maybe i *do* like chili!
Except i'm a total wimp and don't actually like 'hot' things, so....

Padme looked very *pretty* on the horse, but she didn't seem terribly comfortable on it, heh. And i liked how they were all 'we're assholes' at the judges table. Yes, yes you were.

Mouse! I'm glad you saved it. Poor thing.
Nov. 25th, 2011 07:49 pm (UTC)

Meat + flavor * hours = TEXAS CHILI.

I cannot believe no one is as affronted about the LIE about Fritos as I was. I MEAN THEY ARE FROM SAN ANTONIO WHERE THEY WERE SITTING.
... - tabaqui - Nov. 25th, 2011 07:58 pm (UTC) - Expand
Nov. 25th, 2011 07:52 pm (UTC)
I dunno, man, there are some styles of ribs that you could use a knife and fork if you wanted.. Like Arkansas or St. Louis style ribs.

So I googled what carrot dimes were.. and your journal is like the second result. Are those like those circular pieces of carrot that we got served in elementary school? If so, I agree with your rage.
Nov. 25th, 2011 08:20 pm (UTC)
Young lady, god gave you fingers, and you will use those fingers and pick up your damn ribs and gnaw on them. And I don't even BELIEVE in god.

I posted my MiL's recipe up there under Moosesal's comment thread. HORRIBLE HORRIBLE THINGS. (Also, lol at me coming up in Google, hahaha!)
Nov. 25th, 2011 08:16 pm (UTC)
Carrot dimes involving tomato soup is a weirdness of your mil, not a truly Midwestern thing. Most of us simply put butter, salt and pepper on our carrots like normal human beings. A few adventurous people might try honey-ginger glazes and the like. I don't know anyone who would combine them with tomato soup or even tomato sauce like that (unless there are other veggies in a pasta sauce but it wouldn't be carrot dimes or coins or whatever, but diced). (I was born and raised in Iowa.) We also ate ribs without a knife and fork.

Your mil is just crazy. But then, you knew that. :)

I also didn't understand why they were all fighting over brisket even though I'm vegetarian. I also know you don't use beans in a chili cook-off in Texas, unless it's a vegetarian chili cook-off.
Nov. 25th, 2011 08:20 pm (UTC)
Oh and FRESH carrots, not frozen. Frozen does something very weird to their texture.
... - stoney321 - Nov. 25th, 2011 08:22 pm (UTC) - Expand
... - tapati - Nov. 25th, 2011 11:52 pm (UTC) - Expand
( 30 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
Powered by LiveJournal.com