Most liked posts in thread: Soooooo Whatcha Eating?

Hey Chuck that meal just cries out for some corn bread.

 

You want a happy wife, it's what's best. Babs told me so.

 

I've been out on the road, eating restaurant and airport food. I need to cook this weekend. I need some simple, good food made fresh.

Now, I just have to figure out what that will be. :confused5:

CD

 

I'm planning to do a big old pot of chili this weekend. Not Texas chili CD just a midwest version. Also some corn bread.

 

Texas chili isn't chili, it doesn't have beans and tomatoes.

 

Actually, it can have both of those. Although, you won't likely see kidney beans in Texas chili, Ranch Style (pinto) beans are used by many people, including me.

My chili is also tomato based. All my friends do the same. I don't know anyone who doesn't include tomato sauce, at least, in their chili.

Cornbread is definitely a Texas chili side -- or something to pour your chili over in a bowl. You crumble it into bite-size chunks, and smother it in chili. Yum!

I like to pour my chili over some tamales, too. If I plan to do that, I don't use beans in the chili.

In Texas, the right way to make chili is the way your mom/grandmother, etc. made it. Therefore, there are thousands of "right ways" to make Texas chili.

CD

 

I came home to some really nice, big poblanos in the garden. So, I decided to stuff them with rice, cheeses and shrimps. I could bake them or batter and deep fry them, but I think I'll go the bake route tonight.

I'll try to snap a picture, time and hunger permitting.

CD

 

Do you dice the shrimps for the Poblanos? Yes, a picture if you have time.

Don

 

I've never made this before, but yes, I did dice the shrimps. They are around a 16/20 size Gulf shrimp, so they were pretty big.

I have everything prepped, so I can pop-them in the oven whenever I get hungry. I had a late lunch.

CD

 

Okay, here is a picture. They were very tasty, although, I didn't strip out enough of the poblano membranes.

Poblanos are a pretty mild-hot pepper. But, late season peppers are always more potent -- especially the membranes.

Don't get me wrong, I ate every bite. I also woke up my sweat glands.

As much as I have cooked with hot peppers, I must say I was surprised by how much heat transferred from my peppers to the stuffing.

CD

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They look very tasty !!

 

Agree, those look very good, I have to remember your late season is a full warm growing season, our late season is much cooler, but I am still getting some tiny poblano and jalapeno peppers, good for chopping up for a little heat.

 

It wasn't always that way. We typically had a first freeze around Halloween -- before the global warming hoax. Thanks to that well orchestrated hoax, we might get our first freeze before christmas.

If I am still alive in 20 years, I'll be harvesting peppers in January.

CD

 

Once I get home, after a month on the road, I'm going to do some serious cooking.

But, I had to share this.

I am in Oceanside, CA on business, and I popped into this place called Angelos Burgers for breakfast, and order one of their "World Famous" Breakfast Burritos. A few minutes later, a guy hands me my burrito in a bag -- and it weighed about five pounds. :eek6:

It was really good, and I had it for breakfast, lunch and dinner. Seriously, you could feed a family with this burrito. I'm glad my hotel room had a refrigerator and a microwave oven. I ate all day for six bucks.

I watched the cook make it, and the tortilla was the size of a man-hole cover. I looked at their website when I got back to the hotel, and this thing has three eggs, sausage, cheese, hash browns and some kind of salsa. :crazy:

CD

 

Have to ask, what were you shooting in Oceanside? I was there in September for a few hours, missed the Burrito place.

Don

 

I was shooting a "garage find" Ferrari 330GTC. It is in kind of rough shape, but should still fetch $300K-plus.

CD

 

The weather is going to go bad on Sunday -- high of 72 Saturday, and high of 29 Sunday. So, Saturday it is shopping day. Sunday, I'm thinking a cast-iron dutch oven of slow simmered goodness. Not sure what kind of goodness, yet.

Suggestions welcome.

CD

 

Pot roast and vegetables are always a good comfort food on a cold day!

Today, the high temperature in Colorado Springs was 63 and the low was 6 degrees. Tomorrow it is suppose to get up to 9 degrees!

 

If we are lucky it will get to 9. Not sure what I would put in the pot for a cold day, but we do have a nice pot of chili sitting in the garage fridge from a day or so ago. It does get better with age, the peppers work well in the cold.

I had some last night after the Schomp/MINI5280 Toy run to Craig and Party. Hit the spot.

Don