Yes, it's a bit early, but what's going to be on your dinner plate this
evening?

Here, it will be chili with beans. It's on the stove as I write and barely,
just barely simmering. I used two cans of 'chili ready tomatoes,' my
first time using them, and they had a mild chili flavor which I think will
enhance the finished dish. Two cans of 'chili ready beans' also joined
the party, and they, too, had a mild chili flavor. I have used this type of
beans in the past and I liked the results.

itsjoan...@webtv.net wrote:

> Yes, it's a bit early, but what's going to be on your dinner plate this
> evening?
>
> Here, it will be chili with beans. It's on the stove as I write and barely,
> just barely simmering. I used two cans of 'chili ready tomatoes,' my
> first time using them, and they had a mild chili flavor which I think will
> enhance the finished dish. Two cans of 'chili ready beans' also joined
> the party, and they, too, had a mild chili flavor. I have used this type of
> beans in the past and I liked the results.

Sunday I made a shrimp/veg/noodle thing, I'll heat some up tonight...

Chili is on my cold weather "list", so thanks for the reminder...!!!

--
Best,
Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎

On Thursday, November 2, 2023 at 3:40:31 PM UTC-5, GM wrote:
>
> Chili is on my cold weather "list", so thanks for the reminder...!!!
>
> Best,
> Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎
>
We've had some brisk days here since Monday and even brisker nights.
This morning I was pondering what tonight's meal would be and I snatched
hamburger out of the freezer and flopped it on an aluminum cookie sheet
to thaw quickly. The rest is history.

If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

On 2023-11-02, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
>
> Yes, it's a bit early, but what's going to be on your dinner plate this
> evening?

Nothing. I had a large, late lunch. Szechuan chicken. The lunch
special came with hot and sour soup and a piece of crab Rangoon;
I upgraded from fried rice to plain rice. I'm still stuffed.

--
Cindy Hamilton

On 2023-11-02 4:36 p.m., itsjoannotjoann@webtv.net wrote:
>
> Yes, it's a bit early, but what's going to be on your dinner plate this
> evening?
>
> Here, it will be chili with beans. It's on the stove as I write and barely,
> just barely simmering. I used two cans of 'chili ready tomatoes,' my
> first time using them, and they had a mild chili flavor which I think will
> enhance the finished dish. Two cans of 'chili ready beans' also joined
> the party, and they, too, had a mild chili flavor. I have used this type of
> beans in the past and I liked the results.

I had my share of beans at lunch. I had some leftover refried black
beans, some pico de gallo and corn tortillas so I made heuvos rancheros,

Supper has just gone into the oven. We are having Tandoori chicken.

Dave Smith wrote:

> On 2023-11-02 4:36 p.m., itsjoan...@webtv.net wrote:
> >
> > Yes, it's a bit early, but what's going to be on your dinner plate this
> > evening?
> >
> > Here, it will be chili with beans. It's on the stove as I write and barely,
> > just barely simmering. I used two cans of 'chili ready tomatoes,' my
> > first time using them, and they had a mild chili flavor which I think will
> > enhance the finished dish. Two cans of 'chili ready beans' also joined
> > the party, and they, too, had a mild chili flavor. I have used this type of
> > beans in the past and I liked the results.
> I had my share of beans at lunch. I had some leftover refried black
> beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
>
> Supper has just gone into the oven. We are having Tandoori chicken.

May I drop by for a wee "sniff"?

Dave Smith wrote:
> On 2023-11-02 4:36 p.m., itsjoannotjoann@webtv.net wrote:
>>
>> Yes, it's a bit early, but what's going to be on your dinner
>> plate this
>> evening?
>>
>> Here, it will be chili with beans.  It's on the stove as I
>> write and barely,
>> just barely simmering.  I used two cans of 'chili ready
>> tomatoes,' my
>> first time using them, and they had a mild chili flavor which
>> I think will
>> enhance the finished dish.  Two cans of 'chili ready beans'
>> also joined
>> the party, and they, too, had a mild chili flavor.  I have
>> used this type of
>> beans in the past and I liked the results.
>
> I had my share of beans at lunch. I had some leftover refried
> black beans, some pico de gallo and corn tortillas so I made
> heuvos rancheros,
>
> Supper has just gone into the oven. We are having Tandoori
> chicken.
>

Impressive. What else do you cook in that tandoor oven? Did you
build it yourself? Tell us more.

Bruce wrote:
> Dave Smith wrote:
>
>> On 2023-11-02 4:36 p.m., itsjoan...@webtv.net wrote:
>>>
>>> Yes, it's a bit early, but what's going to be on your dinner plate this
>>> evening?
>>>
>>> Here, it will be chili with beans. It's on the stove as I write and barely,
>>> just barely simmering. I used two cans of 'chili ready tomatoes,' my
>>> first time using them, and they had a mild chili flavor which I think will
>>> enhance the finished dish. Two cans of 'chili ready beans' also joined
>>> the party, and they, too, had a mild chili flavor. I have used this type of
>>> beans in the past and I liked the results.
>> I had my share of beans at lunch. I had some leftover refried black
>> beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
>>
>> Supper has just gone into the oven. We are having Tandoori chicken.
>
>
> May I drop by for a wee "sniff"?
>

GM, I doubt if officer dave would allow you anywhere near his
tandoor oven.

Hank Rogers wrote:

> Dave Smith wrote:
> > On 2023-11-02 4:36 p.m., itsjoan...@webtv.net wrote:
> >>
> >> Yes, it's a bit early, but what's going to be on your dinner
> >> plate this
> >> evening?
> >>
> >> Here, it will be chili with beans. It's on the stove as I
> >> write and barely,
> >> just barely simmering. I used two cans of 'chili ready
> >> tomatoes,' my
> >> first time using them, and they had a mild chili flavor which
> >> I think will
> >> enhance the finished dish. Two cans of 'chili ready beans'
> >> also joined
> >> the party, and they, too, had a mild chili flavor. I have
> >> used this type of
> >> beans in the past and I liked the results.
> >
> > I had my share of beans at lunch. I had some leftover refried
> > black beans, some pico de gallo and corn tortillas so I made
> > heuvos rancheros,
> >
> > Supper has just gone into the oven. We are having Tandoori
> > chicken.
> >
> Impressive. What else do you cook in that tandoor oven? Did you
> build it yourself? Tell us more.

Princess Jill regularly dispatches rfc "trolls" and "forgers" up to Officer Dave, so's he
can roast the bloody miscreants in his tandoori oven...

YOU may be next - BEWARE...!!!

--
GM

itsjoannotjoann@webtv.net wrote:

> Yes, it's a bit early, but what's going to be on your dinner plate this
> evening?

onion soup a bit ago, but it was more properly called
onion mushroom soup. it was good, we had some homemade
bread toasted and well buttered. garlic toast was
supposed to go with it but Mom didn't make that yet so
we'll have that some other day.

right now she's making caramel corn of which i'm sure
i'll have a few bites at some point of the evening.

> Here, it will be chili with beans. It's on the stove as I write and barely,
> just barely simmering. I used two cans of 'chili ready tomatoes,' my
> first time using them, and they had a mild chili flavor which I think will
> enhance the finished dish. Two cans of 'chili ready beans' also joined
> the party, and they, too, had a mild chili flavor. I have used this type of
> beans in the past and I liked the results.

to me that is like a tease of chili flavor but i'd
rather have that than nothing at all.

songbird

On Thu, 2 Nov 2023 17:50:08 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2023-11-02 4:36 p.m., itsjoannotjoann@webtv.net wrote:
>>
>> Yes, it's a bit early, but what's going to be on your dinner plate this
>> evening?
>>
>> Here, it will be chili with beans. It's on the stove as I write and barely,
>> just barely simmering. I used two cans of 'chili ready tomatoes,' my
>> first time using them, and they had a mild chili flavor which I think will
>> enhance the finished dish. Two cans of 'chili ready beans' also joined
>> the party, and they, too, had a mild chili flavor. I have used this type of
>> beans in the past and I liked the results.
>
>I had my share of beans at lunch. I had some leftover refried black
>beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
>
>Supper has just gone into the oven.

And what will you have for dinner?

On Thursday, November 2, 2023 at 5:34:11 PM UTC-5, songbird wrote:
>
> itsjoan...@webtv.net wrote:
>
> > Here, it will be chili with beans. Two cans of 'chili ready beans' also joined
> > the party, and they, too, had a mild chili flavor. I have used this type of
> > beans in the past and I liked the results.
> >
> to me that is like a tease of chili flavor but i'd
> rather have that than nothing at all.
>
> songbird
>
Yes, the beans have a tease of flavor, but they do quite well in the finished dish
just adding a hint of chili flavor.

On Thursday, November 2, 2023 at 7:59:24 PM UTC-5, itsjoan...@webtv..net wrote:
> On Thursday, November 2, 2023 at 5:34:11 PM UTC-5, songbird wrote:
> >
> > itsjoan...@webtv.net wrote:
> >
> > > Here, it will be chili with beans. Two cans of 'chili ready beans' also joined
> > > the party, and they, too, had a mild chili flavor. I have used this type of
> > > beans in the past and I liked the results.
> > >
> > to me that is like a tease of chili flavor but i'd
> > rather have that than nothing at all.
> >
> > songbird
> >
> Yes, the beans have a tease of flavor, but they do quite well in the finished dish
> just adding a hint of chili flavor.
>
It's still like spaghetti sauce with beans.

--Bryan

On 2023-11-02, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:

> Here, it will be chili with beans. It's on the stove as I write and barely,
> just barely simmering. I used two cans of 'chili ready tomatoes,' my
> first time using them, and they had a mild chili flavor which I think will
> enhance the finished dish. Two cans of 'chili ready beans' also joined
> the party, and they, too, had a mild chili flavor. I have used this type of
> beans in the past and I liked the results.

Yum, it be chili season.

I've been working on my ever evolving chili recipe and recently (last
three batches recently) switched to using chili peppers instead of chili
powders. The local Mexican market has a nice assortment of dried chilis,
that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.

I've been cleaning out the seeds, chopping, roasting for a few minutes,
then simmering in water for 30-40 minutes to reconstitute them. Then I
pureed them using the same water. First two times the puree was a bit
bitter but that got lost in the rest of the flavors in the chili adding
a bit of nice bite to it. This weekend it was so bitter I have to add
things to the bowls of it at the table to make it edible. Sour cream.
Sugar. Vinegar hot sauces.

Seems I may be missing a few steps when processing the peppers. Like
rinse after cleaning and chopping before roasting. Discard the water
from simmering and rinse again before pureeing with fresh water or
stock.

Am I on the right path here?

--
SDF Public Access UNIX System - https://sdf.org

On 2023-11-02, Dave Smith <adavid.smith@sympatico.ca> wrote:
> On 2023-11-02 4:36 p.m., itsjoannotjoann@webtv.net wrote:
>> Yes, it's a bit early, but what's going to be on your dinner plate this
>> evening?
>> Here, it will be chili with beans. It's on the stove as I write and barely,
>> just barely simmering. I used two cans of 'chili ready tomatoes,' my
>> first time using them, and they had a mild chili flavor which I think will
>> enhance the finished dish. Two cans of 'chili ready beans' also joined
>> the party, and they, too, had a mild chili flavor. I have used this type of
>> beans in the past and I liked the results.

> I had my share of beans at lunch. I had some leftover refried black
> beans, some pico de gallo and corn tortillas so I made heuvos rancheros,

> Supper has just gone into the oven. We are having Tandoori chicken.

I was expecting Italian sausage with green pepper and onion when I got
home last night. Instead she browned and sliced up the sausages. The
peppers and onions got sauteed with garlic, plus new potatoes cut in
half with some basil and oregano, a splash of beef or chicken stock,
and added the sliced sausage back to the pan. I don't know if there's a
name for it so I'll just called it good.

I put the sausage rolls in the freezer and served it in a bowl with
some tapatio with a few slices of french bread and home made garlic
butter.

Last of the bell pepper from the garden is going into chick caccitore
tomorrow.

--
SDF Public Access UNIX System - https://sdf.org

On 2023-11-03, bruce bowser <bruce2bowser@gmail.com> wrote:
> On Friday, November 3, 2023 at 10:16:30 AM UTC-4, f...@sdf.org wrote:
>> On 2023-11-02, Dave Smith <adavid...@sympatico.ca> wrote:
>>> On 2023-11-02 4:36 p.m., itsjoan...@webtv.net wrote:
>>>> Yes, it's a bit early, but what's going to be on your dinner plate this
>>>> evening?
>>>> Here, it will be chili with beans. It's on the stove as I write and barely,
>>>> just barely simmering. I used two cans of 'chili ready tomatoes,' my
>>>> first time using them, and they had a mild chili flavor which I think will
>>>> enhance the finished dish. Two cans of 'chili ready beans' also joined
>>>> the party, and they, too, had a mild chili flavor. I have used this type of
>>>> beans in the past and I liked the results.
>>> I had my share of beans at lunch. I had some leftover refried black
>>> beans, some pico de gallo and corn tortillas so I made heuvos rancheros,
>> > Supper has just gone into the oven. We are having Tandoori chicken.
>> I was expecting Italian sausage with green pepper and onion when I got
>> home last night. Instead she browned and sliced up the sausages. The
>> peppers and onions got sauteed with garlic, plus new potatoes cut in
>> half with some basil and oregano, a splash of beef or chicken stock,
>> and added the sliced sausage back to the pan. I don't know if there's a
>> name for it so I'll just called it good.
>> I put the sausage rolls in the freezer and served it in a bowl with
>> some tapatio with a few slices of french bread and home made garlic
>> butter.
>> Last of the bell pepper from the garden is going into chick caccitore
>> tomorrow.

> And, please. Kindly DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD.

Don't worry, I didn't cook it. Not last night.

Used the garlic butter three times this week. On stuffed pork chops, on
toast with chili, on plain bread last night. The only time the toaster
oven gets brought out to make "garlic bread" (texas toast or italian
bread, garlic butter, grated parmesan cheese, oregano) is when we're
having pasta dishes. And that isn't very often due to the simple carbs
and all.

--
SDF Public Access UNIX System - https://sdf.org

On 2023-11-03, bruce bowser <bruce1.9bowser@gmail.com> wrote:
> On Friday, November 3, 2023 at 11:13:22 AM UTC-4, f...@sdf.org wrote:
>> On 2023-11-03, bruce bowser <bruce2...@gmail.com> wrote:
>>> And, please. Kindly DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD ... DON'T BURN THE GARLIC BREAD.

>> Don't worry, I didn't cook it. Not last night.
>> Used the garlic butter three times this week. On stuffed pork chops, on
>> toast with chili, on plain bread last night. The only time the toaster
>> oven gets brought out to make "garlic bread" (texas toast or italian
>> bread, garlic butter, grated parmesan cheese, oregano) is when we're
>> having pasta dishes.

> I don't add cheese, I just add more and more butter. And maybe more garlic salt. And I set the timer for four minutes.

I soften a stick of salt free butter, mince a couple fat cloves of home
grown garlic, mix them and let sit for a few days before using. Until we
use up our garlic harvest, there will always be garlic butter sitting on
the counter waiting to be used. No need for garlic powder to make garlic
bread.

--
SDF Public Access UNIX System - https://sdf.org

On Thursday, November 2, 2023 at 3:48:30 PM UTC-5, itsjoan...@webtv..net wrote:
> On Thursday, November 2, 2023 at 3:40:31 PM UTC-5, GM wrote:
> >
> > Chili is on my cold weather "list", so thanks for the reminder...!!!
> >
> > Best,
> > Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎
> >
> We've had some brisk days here since Monday and even brisker nights.
> This morning I was pondering what tonight's meal would be and I snatched
> hamburger out of the freezer and flopped it on an aluminum cookie sheet
> to thaw quickly. The rest is history.
>
> If it makes dsi1 happy for you to be me, let's not disappoint him. 😉

Welp, since Pearl Harbor Day is coming up, we don't want Our Unca Tojo to go on a cryin' " jag " or such like, so we should be nice to him...

O:-)

--
GM

On Friday, November 3, 2023 at 9:12:00 AM UTC-5, bruce bowser wrote:
> On Thursday, November 2, 2023 at 4:48:30 PM UTC-4, itsjoan...@webtv.net wrote:
> > On Thursday, November 2, 2023 at 3:40:31 PM UTC-5, GM wrote:
> > >
> > > Chili is on my cold weather "list", so thanks for the reminder...!!!
> > >
> > > Best,
> > > Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎
> > >
> > We've had some brisk days here since Monday and even brisker nights.
> > This morning I was pondering what tonight's meal would be and I snatched
> > hamburger out of the freezer and flopped it on an aluminum cookie sheet
> > to thaw quickly. The rest is history.
> >
> > If it makes dsi1 happy for you to be me, let's not disappoint him. 😉
> Joan, the true question is who HASN'T GM pretended to be.

Do U remember that Carpenter's song "Muskrat Luv", bb...???

--
GM

On Friday, November 3, 2023 at 12:14:57 PM UTC-5, GM wrote:
> On Friday, November 3, 2023 at 9:12:00 AM UTC-5, bruce bowser wrote:
> > On Thursday, November 2, 2023 at 4:48:30 PM UTC-4, itsjoan...@webtv.net wrote:
> > > On Thursday, November 2, 2023 at 3:40:31 PM UTC-5, GM wrote:
> > > >
> > > > Chili is on my cold weather "list", so thanks for the reminder...!!!
> > > >
> > > > Best,
> > > > Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎
> > > >
> > > We've had some brisk days here since Monday and even brisker nights.
> > > This morning I was pondering what tonight's meal would be and I snatched
> > > hamburger out of the freezer and flopped it on an aluminum cookie sheet
> > > to thaw quickly. The rest is history.
> > >
> > > If it makes dsi1 happy for you to be me, let's not disappoint him. 😉
> > Joan, the true question is who HASN'T GM pretended to be.
> Do U remember that Carpenter's song "Muskrat Luv", bb...???
>
The Carpenters?
I'm missing summer already.
https://photos.app.goo.gl/LUYXfUj6fTCmefQR9
https://tealpointresort.com/cabins-and-houses/
>
> --
> GM

--Bryan

On Fri, 3 Nov 2023 07:11:56 -0700 (PDT), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Thursday, November 2, 2023 at 4:48:30 PM UTC-4, itsjoan...@webtv.net wrote:
>> On Thursday, November 2, 2023 at 3:40:31 PM UTC-5, GM wrote:
>> >
>> > Chili is on my cold weather "list", so thanks for the reminder...!!!
>> >
>> > Best,
>> > Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎
>> >
>> We've had some brisk days here since Monday and even brisker nights.
>> This morning I was pondering what tonight's meal would be and I snatched
>> hamburger out of the freezer and flopped it on an aluminum cookie sheet
>> to thaw quickly. The rest is history.
>>
>> If it makes dsi1 happy for you to be me, let's not disappoint him. 😉
>
>Joan, the true question is who HASN'T GM pretended to be.

If you've never had a frogger, you have to start worrying about your
relevance. Take Mike Duffy. Nobody frogs him because nobody cares.

fos@sdf.org wrote:
....
> Yum, it be chili season.
>
> I've been working on my ever evolving chili recipe and recently (last
> three batches recently) switched to using chili peppers instead of chili
> powders. The local Mexican market has a nice assortment of dried chilis,
> that's what I've been using. Ancho. Guajillo. Pasilla. Mulato. etc.
>
> I've been cleaning out the seeds, chopping, roasting for a few minutes,
> then simmering in water for 30-40 minutes to reconstitute them. Then I
> pureed them using the same water. First two times the puree was a bit
> bitter but that got lost in the rest of the flavors in the chili adding
> a bit of nice bite to it. This weekend it was so bitter I have to add
> things to the bowls of it at the table to make it edible. Sour cream.
> Sugar. Vinegar hot sauces.
>
> Seems I may be missing a few steps when processing the peppers. Like
> rinse after cleaning and chopping before roasting. Discard the water
> from simmering and rinse again before pureeing with fresh water or
> stock.

no, rinsing should only be done if they're dirty.
otherwise IMO you are discarding flavor.

what i do is clean and roast the peppers and then
blend them with a little water before simmering the
resulting slurry with the rest of the ingredients.
i don't think it really makes a difference to many
ingredients other than perhaps the beans as to what
is simmered together. since i do actually like
distinct flavors i my ingredients i do not put some
in until near the end of cooking. like the beans i
want to be able to tell the texture and flavor of
each bean variety so they are often cooked apart
and set aside until right before i'm combining plus
i don't use salt or vinegar in chili in general as
those do toughen up some things like bean skins...

> Am I on the right path here?

i don't think so. instead...

i would keep track of exactly which peppers and
how much you are using and break them into separate
small batches to see which is introducing the bitter.
to me i'm thinking it is the seeds and veins that
are going to have the most heat and also perhaps the
most bitter notes but it could also just be that
certain ones are the culprit. break them out and
try each before combining again.

good luck! :)

songbird

On Friday, November 3, 2023 at 7:14:57 AM UTC-10, GM wrote:
> On Friday, November 3, 2023 at 9:12:00 AM UTC-5, bruce bowser wrote:
> > On Thursday, November 2, 2023 at 4:48:30 PM UTC-4, itsjoan...@webtv.net wrote:
> > > On Thursday, November 2, 2023 at 3:40:31 PM UTC-5, GM wrote:
> > > >
> > > > Chili is on my cold weather "list", so thanks for the reminder...!!!
> > > >
> > > > Best,
> > > > Greg ====> OR am I __Joan_, per "info" from "dsi1"...??? 😎
> > > >
> > > We've had some brisk days here since Monday and even brisker nights.
> > > This morning I was pondering what tonight's meal would be and I snatched
> > > hamburger out of the freezer and flopped it on an aluminum cookie sheet
> > > to thaw quickly. The rest is history.
> > >
> > > If it makes dsi1 happy for you to be me, let's not disappoint him. 😉
> > Joan, the true question is who HASN'T GM pretended to be.
> Do U remember that Carpenter's song "Muskrat Luv", bb...???
>
> --
> GM

Nobody remembers "That Carpenter's song." It was a hit for Captain & Tennille as well as these guys. Some people think it's cute.

https://www.youtube.com/watch?v=i1GIi6V2-w4

Bruce wrote:
> If you've never had a frogger, you have to start worrying about your
> relevance. Take Mike Duffy. Nobody frogs him because nobody cares.
>
>
GM frogs more than anyone.
--
GM

On Fri, 3 Nov 2023 16:41:15 -0400, Gregory Morrow <gm@home.not> wrote:

>Bruce wrote:
>> If you've never had a frogger, you have to start worrying about your
>> relevance. Take Mike Duffy. Nobody frogs him because nobody cares.
>>
> >
>GM frogs more than anyone.
>
Yes.