Bad Juju! You no logged in or no introduced to the frogman. Log-in or register. Or suffer mucho hoo-doos.

The Bar

Have a drink and talk about:

Chili con Carbon × Chili con Carbone
the dissident frogman | Fri, July 06, 2007 | Permalink | 960 hits

Post

You're not logged-in, so your comment will be held for approval; check the "Help" tab for details.

Vous n'avez pas ouvert de session, votre commentaire doit être approuvé avant publication; voyez "Aide" pour les détails.


Comment form

Red-framed fields required. Email address will NOT be published or shared but may be used for a direct answer, on my part only.

Les champs bordés de rouge sont requis. L'adresse email ne sera PAS publiée ou partagée mais pourra être utilisée pour une réponse directe, de ma part seulement.


Guidelines | consignes

DISCLAIMER: in my experience, the following doesn't apply to 99% of my readership. Unfortunately, experience also shows it has to be written down for the remaining 1%.

The short version, when it comes to my comments policy, goes down to a line taken from the (mediocre) second opus of the Matrix:

"I built this place. Down here, I make the rules."

Let's elaborate a bit:

  1. Try to stay on topic. If you have a beef against the cow-fart(1) induced climate change and this post is about monkey spanking(2), then it's not the place to draw your sword(3).
    I have nothing against a freewheeling conversation, but if it's off-topic AND stupid or offensive, then it will have a badly limited lifespan.
  2. Consider the two following statements…
    • I'm totally open-minded when it comes to rational ideas.
    • It is quite obvious that Anti-Americanism, anti-Semitism, Islamism, Nationalism, Racism, Collectivism(4) and Multiculturalism (non-exhaustive list) exist in complete contradiction with Reason.
    … And guess the total amount of tolerance you can expect from me if you indulge in any of these.
  3. If you shall persist in these ways nevertheless, understand that I'm not spending countless hours of work on this site to "reach out", "debate" with you, "understand" your "root causes" or "learn" about your religion. Unlike race, ideology is something we choose, and for which we must bear all responsibilities. I loathe your sick mindset and what you defend and promote. I've heard all your pitiful excuses for your despicable totalitarian psyche and your compulsion to coerce or enslave your fellow men and women in the name of some "greater good".
    So understand that this is not a public forum: it is my outpost in the culture war you wage against me, my kin, my rights and my freedom — thus, you will only be tolerated here, and only if I decide so. I call the shots and I owe you nothing. As a matter of fact, I don't like having you around, so the only argument you're truly entitled to hear from me would come, if you insist, amplified through the barrel of my Sig-Sauer high powered rifle(5) — because when it comes to intolerant scumbags, I'm an intolerant bastard.
    So keep your distances, and nobody gets hurt.
  4. I also have a very limited patience for social-democrats of all race and creed, center-of-center jellyfish and buttermonkey(6) hybrids, Blame-America-First (and always) Libertarians (usually of the Rothbardian school), Hollywood idiots & Festival-de-Cannes cretins and those Parisians who fancy themselves as an elite when they are nothing but the developed world's rednecks(7). However, I tend to ignore them, so they may consider themselves lucky if they manage to draw some sarcasm in colorful language from me.
  5. Yeah, and don't get me started on journalists and the Wonderful World of Mainstream Media...
  6. American and British soldiers (including the Commonwealth) stand on a special pedestal in my personal pantheon. Disrespect them here, and you'll quickly wish you'd rather stand naked in Mecca during Hajj, wearing only a sign that reads "Muhammad was a pedophile".
  7. I may moderate, remove or edit anything and give neither excuses nor explanations. It has nothing to do with "censorship": I am not a State, you are not a coerced citizen of said State and so you are always free to express yourself on your own facility and by your own means. Commenting is not a right, it is a privilege I grant or take away, according to my right as the owner of this place.
  8. My site is not awfully biased: it's shamelessly opinioned. If you're on my side, you get my vote and are free to rant 'n' roll. If not, live with it or go rot in the gutter.
  9. Oh and, if you're a vegan, be advised that I hunt, kill, cook(8) and eat all sorts of animals, and thoroughly enjoy the whole lot of it. Have fun with your carrots, Doc.
  1. Ha ha. Beef. Cow. Geddit?
  2. It's been known to happen.
  3. Neither is the guestbook by the way.
  4. That includes of course all its variations: Socialism, National-Socialist, Communism, Fascism, etc.
  5. With a loud 'Bang'
  6. Nope, don't know what species is that either, but it does sound like a particularly vile creature, doesn't it?
  7. Tell me London, New-York, Sydney or Tokyo, but Paris is a dump.
  8. Frequently in some sort of wine sauce or with loads of tears-pulling spices. Grapes and pepper count as veggie stuff right?

AVERTISSEMENT : selon mon expérience, ce qui suit ne s'applique pas à 99% de mes lecteurs. Malheureusement, l'expérience prouve aussi qu'il faut que cela soit écrit pour le pourcentage restant.

La version courte, concernant ma politique pour les commentaires, se résume à une ligne tirée du second (médiocre) volet de Matrix:

"J'ai construit cet endroit. Ici, je fais les lois."

Élaborons un brin :

  1. Il existe une subtile différence entre "être familier" et "traiter familièrement". Cela signifie que les culs-sales qui s'imaginent débarquer ici et me tutoyer comme si nous avions gardé les piquets de grève ensemble verront leur contribution à la conversation éradiquée sans autre forme de procès. Quelle que soit la pertinence de ladite contribution. Même si vous n'êtes Vraiment Pas Content® avec ce que j'écris, cela ne vous dispense pas de surveiller vos manières : tant que je n'ai pas été présenté à votre chère Maman, nous nous vouvoierons. Vu ?
  2. Évitez le hors-sujet. Si vous avez une rancune à l'égard de l'impact des pets de vache sur le changement climatique et que cet article traite de la fessée de macaque(1), alors ce n'est pas l'endroit d'où lancer votre croisade (2).
    Je n'ai rien contre une conversation à bâtons rompus, mais si c'est hors-sujet ET stupide ou insultant, ça aura une durée de vie salement limitée.
  3. Considérez les deux affirmations suivantes...
    • J'ai une ouverture d'esprit totale en ce qui concerne toutes idées rationnelles.
    • Il est évident qu' Anti-américanisme, anti-Sémitisme, Islamisme, Nationalisme, Racisme, Collectivisme(3) et Multiculturalisme (liste non-exhaustive) existent en complète contradiction avec la Raison.
    ... Et tâchez de devinez la dose totale de tolérance que vous pouvez attendre de moi si vous cédez à l'une de ces sirènes.
  4. Si vous deviez cependant persister dans ces voies, comprenez que je ne dépense pas un nombre incalculable d'heures de travail sur ce site pour vous "tendre la main", "débattre" avec vous, "comprendre" vos "causes profondes" ou "apprendre à connaitre" votre religion. Contrairement à la race, l'idéologie est le résultat de nos choix, et nous devons en supporter l'entière responsabilité. J'abhorre votre mentalité tarée, et ce que vous défendez et promouvez. J'ai entendu toutes vos pitoyables excuses pour votre détestable psyché de totalitaire et votre compulsion à forcer et réduire vos semblables en esclavage au nom d'un quelconque "intérêt général".
    Comprenez donc que ceci n'est pas un forum publique : c'est mon avant-poste dans la guerre culturelle que vous lancez contre moi, mes semblables, mes droits et ma liberté — vous ne serez que toléré ici, et seulement si je le décide. Je tire les ficelles, et ne vous doit rien. En fait je n'aime pas vous voir dans le coin, et en conséquence les seuls arguments de ma part auxquels vous puissiez réellement prétendre, si vous insistez, se transmettent par le canon de ma carabine de fort calibre Sig-Sauer(4) — Parce dès qu'ils s'agit d'ordures intolérantes, je suis un salaud d'intolérant.
    Alors gardez vos distances, et personne ne sera blessé.
  5. J'ai aussi un patience très limitée pour les sociaux-démocrates de toute confession et couleur, les centristes-du-centre fruits de l'union d'une méduse et d'un cul de singe, les Libertarés de l'École Rothbard conditionnés au "C'est la faute à l'Amérique, toujours et partout", Les Idiots d'Hollywood et les Crétins-de-Cannes, de même que ces parisiens qui se prennent pour une élite alors qu'ils ne sont que les bouseux du monde développé (5). J'ai cependant tendance à les ignorer, et ils peuvent donc s'estimer chanceux s'ils arrivent à me soutirer ne serait-ce qu'un sarcasme en langage fleuri.
  6. Ouais, et ne me lancez pas sur les journalistes et le Monde Merveilleux des Medias...
  7. Les soldats Américains et Britanniques (parmi lesquels j'inclue le Commonwealth) prennent place sur un piédestal particulier dans mon panthéon personnel. Manquez leur de respect ici, et vous souhaiterez rapidement vous trouver plutôt à la Mecque en période Hajj, tout nu avec seulement une pancarte autour du coup sur laquelle on puisse lire "Mahomet était un pédophile".
  8. Je peux modérer, supprimer ou éditer quoi que ce soit, sans fournir d'excuses ni d'explications. Cela n'a rien à voir avec de la “censure”, pour une raison très simple : je ne suis pas un État, vous n'êtes pas un citoyen opprimé dudit État et demeurez donc libre de vous exprimer sur votre propre support et par vos propres moyens. Commenter n'est pas un droit, c'est un privilège que j'accorde ou refuse selon mon droit de propriétaire des lieux.
  9. Mon site n'est pas affreusement partial, il est impudemment orienté. Si vous êtes de mon côté, vous avez mon aval et êtes libre de disserter à l'envi. Sinon, faites avec ou allez crever dans le caniveau.
  10. Oh, et si vous êtes végétarien, sachez que je chasse, tue, cuisine(6) et bouffe toutes sortes d'animaux, et que j'apprécie le tout sans aucune retenue. Soyez heureux avec vos carottes Docteur.
  1. C'est déjà arrivé.
  2. C'est aussi valable pour le Livre d'Or.
  3. Ce qui inclue aussi ses variantes : Socialisme, National-Socialisme, Communisme, Fascisme, etc.
  4. Avec un gros 'Bang'
  5. Londres, New-York, Sydney ou Tokyo, d'accord. Mais Paris, c'est un bled de cul-terreux.
  6. Généralement avec une sauce au vin, ou alors des poignées d'épices à t'arracher la tripaille. Le raisin et les piments, ça compte comme trucs de végétarien, non ?

Help

  1. As an additional layer of defense against comment spamming and surf-by shooting, I enacted a set of restrictions on how you can post a comment as a simple guest on my site (i.e. either when you're not registered as a member, or registered but not logged in), starting with pre-publishing comment approval. As approving comments will take a certain — and variable — amount of time, I invite you to check-in if you're serious about joigning the conversation in real time.
  2. Non-authenticated users are also limited to the following HTML tags:
    • Bold (<strong></strong>)
    • Italic (<em></em>)
    • Underline (<u></u>)
    • Quote (<blockquote></blockquote>)
    Don't bother entering any other tags, as they will automagically get stripped on posting.
  3. Members have access to a greater range of tags and publishing tools, and they can also choose to be informed by email of follow-up comments, for any given thread.
  4. Members also have an easier and more straightforward posting process. Some of the system defenses are lowered for them, and the details fields (name, etc.) are pre-filled with the information they entered in their profile.
  5. Members have a greater chance to enter the Kingdom of Heaven, while it will be assumed that, in addition to an opinion, strangers have stinky feet and greasy fingers. They may therefore be regarded with great condescension by regular members and the dissident frogman alike, and derided accordingly. So wash your feet, your hands, and register.
  6. A reminder: you decide what you write, no matter how brilliant or stupid it might be, and the fact that I let it go published doesn't mean I condone, agree or disagree with it—no matter if I answer it or not. Hey, you're supposed to be a responsible adult, right?

If you need further help with the site, you may want to check the Field Manual. Ultimately, you can also drop me a line. I usually don't answer jellyfish and buttermonkey(1) hybrids however.

  1. Nope, don't know what species is that either, but it does sound like a particularly vile creature, doesn't it?
  1. En défense contre le spam et les tirs isolés, j'ai établi un ensemble de restrictions sur l'ajout de commentaires par les simples visiteurs sur le site (i.e. soit lorsque vous n'êtes pas enregistré comme membre, soit lorsque vous l'êtes, mais n'avez pas ouvert une session), dont notamment la modération avant publication. L’approbation des commentaires prenant un temps certain et variable, je vous invite donc à vous inscrire, si vous envisagez sérieusement de participer à la conversation en temps réel.
  2. Les utilisateurs non authentifiés sont également limités aux balises HTML suivantes :
    • Gras (<strong></strong>)
    • Italique (<em></em>)
    • Souligné (<u></u>)
    • Citation (<blockquote></blockquote>)
    Ne vous fatiguez pas à en utiliser d'autres, le texte passe par un filtre de suppression lors de la publication.
  3. Les membres ont accès à une plus large sélection d'outils et de balises, et ils peuvent choisir pour chaque 'conversation' à laquelle ils prennent part d'être informé par email des réponses.
  4. Les membres ont également un "processus de publication" plus simple et direct. Certaines défenses du système sont abaissées pour eux, et les champs des détails sont pré-remplis avec les informations qu'ils ont entré dans leur profil.
  5. Les membres ont une plus grande chance d'entrer au Royaume des Cieux, tandis que l'on considèrera que, en sus d'une opinion, les visiteurs venus d'ailleurs ont les doigts gras et les pieds sales. Ils pourront de ce fait être traité avec grande condescendance par les autres membres et le dissident frogman de même, et ridiculisés en conséquence. Alors lavez vos mains, vos pieds, et inscrivez-vous.
  6. Pour mémoire : vous décidez de ce que vous écrivez, aussi brillant ou stupide que cela soit, et le fait que j'en autorise la publication ne signifie pas que je l'approuve ou le désapprouve, et cela que j'y réponde ou non. Hé, vous êtes censé vous comporter en adulte responsable, s'pas ?

Si vous avez besoin de plus d'aide avec le site, jetez un œil au manuel d'instruction. Au pire, vous pouvez également m'envoyer un mot. J'ai cependant tendance à ne pas répondre aux fruits de l'union d'une méduse et d'un cul de singe.

Comments | Commentaires

Mitch Townsend | 10 months, 1 week ago
Avatar for Mitch Townsend
United States
Website
In: Wakefield, Massachusetts, USA
07/06 2007
11:37 PM

I can live with the beans, but that corn has got to go.  We use leftover steak, pot roast, or pork chops in chili, just as you would for a stew, and throw the gravy into the mix.  Smoky grilled meat seems to work best.  You can even use chicken, turkey, or sausages (there were no cattle in the Aztec empire).  Try a Vietnamese, Thai, or Chinese grocer for dried chili peppers and just crush them yourself (the chili originated in central America, so your spices don’t need a passport).  The heat is in the internal membranes and the seeds, so don’t lose them.  You also need cumin (cominos) as a spice.  Coriander leaves (cilantro) are very good, too, and the plant is easy and quick to grow.   It will push weeds aside and grow in a vacant lot or in the cracks in a sidewalk.  Tomatillos (husk tomatoes) are difficult to find, but they are the essential base of the green chili sauce, just as tomatoes are to the red sauce.  Good chili uses several peppers, from the mild vegetable taste of the poblano (called ancho when dried and pulverized) to the downright nasty habanero.  My favorite is the jalapeño, which is so easy to adjust for heat that it might as well have a thermostat.  When fully ripened and smoked, it is called the chipotle and is the "secret" ingredient for many prize-winning chilis.
2hotel9 | 10 months, 1 week ago
Avatar for 2hotel9
United States
In: Western Pennsylvania
07/07 2007
09:31 AM

From the bottom pic I see you have access to Tobasco, so all is not lost. For breakfast this morning we had what I have come to call the Bin Laden Special. Thick sliced bacon, fried to just the right degree of crunchiness, sliced Portabella mushrooms, also fried to the precise point, not to much. Eggs and onions. MMMMMMM!!!!!!

 Wish I had seen this post earlier, I would have got a picture to share with the world.

One of my cousins who worked in the oilfields in Saudi and Iran in the ‘60s and ‘70s had the same trouble. He worked out recipes substituting  Pakistani and Indian spices, and goat/lamb meat. Not quite Tex/Mex, but it passed till he could get a resupply from home.
Valerie, Texas | 10 months, 1 week ago
Avatar for Valerie, Texas
United States
07/07 2007
07:40 PM

Hmm, chili…

If you have any of that bodacious looking chili left at breakfast time I recommend a Texas tradition: scrambled eggs topped with warm left-over chili.  Hmm-hmm.  Great way to start the day!

 

 
Iwo Gina | 10 months, 1 week ago
Avatar for Iwo Gina
United States
In: Columbia, Maryland
07/07 2007
09:57 PM

It certaily looks delicious! Too bad we can’t have a "virtual taste". I hope you enjoy it, DF! Bon apetite!
2hotel9 | 10 months, 1 week ago
Avatar for 2hotel9
United States
In: Western Pennsylvania
07/07 2007
10:53 PM

My mom introduced us to chili or salsa omlets many years ago. She had a house full of boys to feed, and those are excellent! Layer of grated cheese, layer of salsa or chili, layer of cheese, then fold that bad boy!

I prefer salsa, a nice, chunky one. With lots of cheese. What ever kind you prefer. Swiss and Colby-Jack win the vote in our camp.
Ric Locke | 10 months, 1 week ago
Avatar for Ric Locke
United States
In: Texas, USA
07/08 2007
10:18 AM

You are suffering from a common malady: Google Localization. A quick trip down Search Engine Lane gives a couple of sources in the first few results: <a href="http://www.bulkfoods.com/spices.asp">Bulk Foods</a> will sell you fifty pounds of chili powder (or less if you like), and <a href="http://www.thespicehouse.com/spices/mild-medium-or-hot-chili-powder">The Spice House</a> offers it in various octane ratings, to suit your personal compression ratio.

But Mitch is correct: whatever the source, chili powder is a shortcut, not an ingredient. About.com’s <a href="http://southernfood.about.com/od/seasoningrecipes/r/bl30420j.htm">Southern Cuisine</a> page gives a decent starting point, <i>viz.</i>:

* 1 teaspoon paprika

* 2 teaspoons ground cumin

* 1 teaspoon cayenne pepper

* 1 teaspoon oregano

* 2 teaspoons garlic powder

None of that should be impossible to find in a French spice shop. Fresh, too. Use your imagination from there, especially as regards different types of peppers to add.

The real, original chili is a boring dish, the result of people trying to get something edible out of fresh-killed free-range beef (for which read: tough and flavored with foul-tasting resinous weeds the cows were eating.) Beef rolled in a little flour and browned, then stewed until it doesn’t require metal implements to chop bits off. That’s about it. Peppers are easily preserved by drying, so unlike other spices were at least available, and they will cut the taste of the ubiquitous bitterweed, which cows will eat with pleasure and which gives the meat a flavor that might remind you of an attempt to make ouzo and anisette, both gone horribly wrong, then mixed. Modern chili recipes result from the efforts of the late Frank X. Tolbert, reporter for the Dallas (Texas) Morning News, who encouraged elaboration because he liked hot stuff. Don’t worry about "authenticity". Anything truly authentic can only be choked down if you’re desperately hungry and need fuel.

Regards,

Ric
the dissident frogman | 10 months, 1 week ago
Avatar for the dissident frogman
Website
07/10 2007
06:14 PM
Comment 2121

Well, between Mitch and Ric, I’ve got the chili powder covered in plain - and even ‘clinical’ - terms. Thanks a lot guys, I’ll definitely try to produce my own powder. Sounds like fun, and calls for lots of live tests. Can’t wait.

One last thing, if you’re still around: I read that Lyndon Johnson had his own recipe, in which he liked to use venison. Anybody ever tried that?

I have quite a lot of wild boar ribs in the freezer, from the last hunting season, and that piece really is only good for stew. I use to prepare them with red wine and a spoon of flour, and that’s ok - although just a tad dull.

If it would accomodate the chili, now that would become interesting…
2hotel9 | 10 months, 1 week ago
Avatar for 2hotel9
United States
In: Western Pennsylvania
07/10 2007
08:09 PM

Here in PA we use venison in chilli all the time. Lots of cuts from a deer that are fit only for such as grinding for sausage and fine chopping for stews and chilli. I also like to mix venison with ground beef, 60% venison 30% lean ground beef  and 10% tallow. Makes excellent hamburger patties and meatloaf. Also good for hamburgerhelper style dishs in the skillet. Ground venison is also good in pasta sauces, brown it with onions and lightly season, then add it to your suace base. MM MM good!! and it is lean and healthy. So don’t let it dry out while cooking.

 

Thus endeth the lesson, bon apetite’, y’all.
Grimmy | 10 months, 1 week ago
Avatar for Grimmy
United States
In: Where I'm at.
07/11 2007
12:13 AM

Here’s the deal with chili. It’s the poor man’s stew of the southwest. It developed as a way to make any piece of meat, no matter what cut or quality or animal, edible.

Any meat that is fit for human consumption can go in a chili.
Jimbo | 10 months, 1 week ago
Avatar for Jimbo
United States
Website
07/12 2007
04:43 AM

Hey Frogman,

How big of a deal is it to get chili powder and some dried foodstuffs into France from America? I used to make a chili kit for one of my old girlfriends a few years back and mail her off the ingredients and directions - all she had to do was buy the meat on her end.

If you want to try a good pork chili, maybe this will help you out. I got this one from another girlfriend. She was born in Mexico and her mom taught her how to make this one and she gave it to me. I mellowed it out a bit as the way she used to make it would tear the flesh out of your mouth, until you got used to it.

3 tablespoons bacon fat

1 large yellow onion, diced

8 to 10 cloves of garlic, chopped or crushed

2 1/2 pounds lean pork, cut into 1/2 inch cubes

2 japaleno chilies, seeded and minced (or to taste)

2Anaheim chilies, seeded and minced

10tomatillos, washed well and minced

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

2 cups chicken stock, broth or bouillon

1/4 cup chopped freshcilantrosalt and fresh coarse ground black pepper to taste

juice of 2 limes

Heat the fat in a heavy iron skillet and sauté the pork until lightly browned on all sides.

With what is left of the fat in the pan, cook your onion and crushed garlic until lightly browned.

Put the chilis, tomatillos and spices in a food processor or blender and blend to almost a sauce texture.

In a large stainless steel pot, add the contents of the blender/food processor and the rest of your ingredients (except for the cillantro and lime juice) and bring to a boil, reduce heat to a simmer, cover and cook until the pork is very tender.

Remove lid and if there is too much liquid, reduce heat until the sauce is thick. About an hour.

Add the cilantro, lime juice just before serving and season to taste with salt and pepper.
Comment page 1 / 1 pages |

Trackbacks

Post title: Chili con Carbon
Titre du post : Chili con Carbone

Date: 06th July, 2007