September 10th live footy on TV


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Evening folks, busy making a chilli for tomorrow nights tea so I don't have to faff on when I get in after the match. Got a load of fresh chilli's off my son's partner (her Dad grows them, red, green,orange). May have overdone it a bit and now busy trying to get some of them out (it is a bit keen), I am sure it will be OK after a couple of glasses of wine though :).
🤣🤣 Toilet roll in the fridge tonight HM. Better to be proactive 👍🤘
 
Normally just use the dry ones, so I can gauge them. Just fired a load of these little buggers in (seeds and all). It'll be alright on the night as the expression goes 🔥🔥🔥
Made a curry with me Mrs. We followed everything to the letter. Took two and a half hours to make. Don't get me wrong, I love a Madras. But this, curry of devil spawn was something else. I'm sure that 15g of chilli powder was a misprint. Wouldn’t care, but it smelled lovely.🤣
 
My favourite recipe:



North Texas Red Chili

As Prepared for the 5th Bicentennial Chili Festival & Whiskey Drank, March 15, 1980

Recipe courtesy Zuiko Redding, Cedar Rapids Zen Center

Notes:
This makes a lot of chili! I usually cut the recipe to 1/3 (except for the tequila) for an average 4-6 person dinner with leftovers for the freezer.
I usually use ground chipotle & ancho instead of trying to find dried ones.
Be sure to read through the directions first, especially the last paragraph, but basically be conservative with the hot peppers--you can always add more later.

Huge Kettle
Large frying pan
Small saucepan

1 pint tequila

15 ancho chile peppers (dried)
10 jalapeño peppers
10 Japanese peppers (dried)
3 chipotle peppers (dried)

Bacon drippings (or cooking oil)

30 cloves garlic, coarsely minced
30 lbs. chuck roast, cut into ½ in. cubes
4 c. chili powder
1 c. flour

3 quarts beer (preferably Lone Star)
6 c. beef broth

6 tbsp. cumin seeds
4 tbsp. oregano
4 tbsp. ground coriander
1 tbsp. sugar

salt to taste (start with 2 tbsp.)
4-5 tbsp. masa harina (optional)

No beans, No tomatoes, No onions!
Serves 30-35 chiliheads or 45-50 polite eaters.
Take a big sip of tequila. Maybe another, to give you a good chili perspective. Pace yourself, though: serious chili takes less time than a Wagner opera, but it's not fast food either.
Remove seeds and veins from dried chile peppers and discard. Boil peppers for 15 minutes, then cover and let sit for half an hour or so.
Chop seeded and de-veined jalapeños into small bits. Set aside.
Take another sip of tequila.
Lightly sauté garlic in bacon drippings. Do not brown. Transfer to kettle.
Brown meat a handful at a time in bacon drippings. Do not crowd or meat will steam. Transfer to kettle.
Sift flour and chili powder together. Shake over meat. Stir with wooden spoon until meat is lightly coated.
Remove cooked chile peppers from liquid and mash into a paste. Conserve liquid. Add all peppers (including the jalapeños) to the kettle.
Add 2 1/2 quarts beer, beef broth, and chile cooking liquid to kettle. Bring to a boil over medium heat. Stir frequently to avoid sticking. Liquid should be at least 2-3 inches above meat. Add more beer (or even water) if necessary.
More tequila, chase with remaining beer.
Reduce heat to a strong simmer. Then add other spices. Rub cumin seeds, oregano, and coriander between your hands over the kettle. This may cause them to blend into the broth quicker, and it certainly feels good.
Cook over low heat, partially covered, until meat just begins to fall apart. This should take 2-3 hours. Check frequently. Stir. Taste from time to time to appreciate what a fine brew you have. Adjust spices. Put on some Willie or Waylon or Billie Joe Shaver. Relax, but don't collapse.
Tequila.
Optional: Make a roux with the masa harina and a cup or so of the cooking liquid. Add to the kettle for the last 15 minutes of cooking. Do this if the chili needs to be thickened a bit or if you're partial to that tortilla bite the masa imparts.
Finish the tequila, if you haven't already.
Cool, refrigerate overnight, and skim the grease off the top of the kettle the next morning. Take it out of the refrigerator for a couple of hours before starting to heat it up. Warm slowly over a very low fire before serving. Stir a lot to make sure it doesn't stick. Don't blow it all after this much work.
Some people prefer it straight; others like it "Going to the prom" (i.e., topped with grated cheddar cheese and chopped onions and maybe some chopped jalapeños or a dollop of hot sauce). Beans are acceptable so long as they are not cooked with the chili, but fresh tortillas are a better companion. Dos X is the beer of preference with chili, but any brand - except Schmidt's - is okay after the first three or four.
A note on hotness: First-timers may want to cut back on the number of peppers prescribed in this recipe, at least during the early stages of cooking (more peppers can always be added later if the brew seems too bland). Serious chili is a rich, tasty nectar with a sharp bite, but it shouldn't be so hot you can't eat it. On the other hand, it should make your forehead sweat.

Bibliography : Frank X. Tolbert, A Bowl of Red . 1994 Texas A & M Univ Press ISBN: 0890965986. Reprint. The bible of chili culture. Everything else written on the subject is either wrong or redundant.
 
My favourite recipe:



North Texas Red Chili


As Prepared for the 5th Bicentennial Chili Festival & Whiskey Drank, March 15, 1980


Recipe courtesy Zuiko Redding, Cedar Rapids Zen Center

Notes:

Huge Kettle
Large frying pan
Small saucepan

1 pint tequila

15 ancho chile peppers (dried)
10 jalapeño peppers
10 Japanese peppers (dried)
3 chipotle peppers (dried)

Bacon drippings (or cooking oil)

30 cloves garlic, coarsely minced
30 lbs. chuck roast, cut into ½ in. cubes
4 c. chili powder
1 c. flour

3 quarts beer (preferably Lone Star)
6 c. beef broth

6 tbsp. cumin seeds
4 tbsp. oregano
4 tbsp. ground coriander
1 tbsp. sugar

salt to taste (start with 2 tbsp.)
4-5 tbsp. masa harina (optional)

No beans, No tomatoes, No onions!
Serves 30-35 chiliheads or 45-50 polite eaters.
Take a big sip of tequila. Maybe another, to give you a good chili perspective. Pace yourself, though: serious chili takes less time than a Wagner opera, but it's not fast food either.
Remove seeds and veins from dried chile peppers and discard. Boil peppers for 15 minutes, then cover and let sit for half an hour or so.
Chop seeded and de-veined jalapeños into small bits. Set aside.
Take another sip of tequila.
Lightly sauté garlic in bacon drippings. Do not brown. Transfer to kettle.
Brown meat a handful at a time in bacon drippings. Do not crowd or meat will steam. Transfer to kettle.
Sift flour and chili powder together. Shake over meat. Stir with wooden spoon until meat is lightly coated.
Remove cooked chile peppers from liquid and mash into a paste. Conserve liquid. Add all peppers (including the jalapeños) to the kettle.
Add 2 1/2 quarts beer, beef broth, and chile cooking liquid to kettle. Bring to a boil over medium heat. Stir frequently to avoid sticking. Liquid should be at least 2-3 inches above meat. Add more beer (or even water) if necessary.
More tequila, chase with remaining beer.
Reduce heat to a strong simmer. Then add other spices. Rub cumin seeds, oregano, and coriander between your hands over the kettle. This may cause them to blend into the broth quicker, and it certainly feels good.
Cook over low heat, partially covered, until meat just begins to fall apart. This should take 2-3 hours. Check frequently. Stir. Taste from time to time to appreciate what a fine brew you have. Adjust spices. Put on some Willie or Waylon or Billie Joe Shaver. Relax, but don't collapse.
Tequila.
Optional: Make a roux with the masa harina and a cup or so of the cooking liquid. Add to the kettle for the last 15 minutes of cooking. Do this if the chili needs to be thickened a bit or if you're partial to that tortilla bite the masa imparts.
Finish the tequila, if you haven't already.
Cool, refrigerate overnight, and skim the grease off the top of the kettle the next morning. Take it out of the refrigerator for a couple of hours before starting to heat it up. Warm slowly over a very low fire before serving. Stir a lot to make sure it doesn't stick. Don't blow it all after this much work.
Some people prefer it straight; others like it "Going to the prom" (i.e., topped with grated cheddar cheese and chopped onions and maybe some chopped jalapeños or a dollop of hot sauce). Beans are acceptable so long as they are not cooked with the chili, but fresh tortillas are a better companion. Dos X is the beer of preference with chili, but any brand - except Schmidt's - is okay after the first three or four.
A note on hotness: First-timers may want to cut back on the number of peppers prescribed in this recipe, at least during the early stages of cooking (more peppers can always be added later if the brew seems too bland). Serious chili is a rich, tasty nectar with a sharp bite, but it shouldn't be so hot you can't eat it. On the other hand, it should make your forehead sweat.

Bibliography : Frank X. Tolbert, A Bowl of Red . 1994 Texas A & M Univ Press ISBN: 0890965986. Reprint. The bible of chili culture. Everything else written on the subject is either wrong or redundant.
bet that puts hair on your toe nails :), makes my effort look very meek and mild
 
Evening all
Evening Shagnasty
evening m8
Evening Hoss
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Evening Folk here where I was with dogs this morning, Cold Fell fell road right mist coming in low over fells and Lowther Park forestry left.
I was walking through the forestry when this old song came into my head By Jeff Beck and sung by a young Rod Stewart. Morning Dew





There'll be a few on here that will not know this or maybe Grateful Dead's version later. Have a great Evening/Night mates We'll be out on the town later stay safe and take care. 🙂 🙂 🤗



Here ye go mate bit late, have a great evening mate Look of Love not 1967 Dusty Springfield but ABC a bit later



Naughty with the paintbrush 😉 🙂🙂
Evening Bonnylad

That is shocking becs. Does it happen often?
Evening Johnna. Levelling up mate.
Good evening Dilli mate👍🤘
Evening Fred
It waited till I finished work so it could drench me in the car park
Evening Phunboy. Good timing mate.
Yes they have ive used it for years
They’re in time order. What’s the problem?
 
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