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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.


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. ;)


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
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