In the abstract, it's pretty -- fluffy white snow on the ground, big, fat, white flakes drifting and spiraling down to join them....
Except it's the the first darned full day of Spring! We seem to have annoyed the Weather Gods. Oh, not as badly as the people out East (Northeast), who have had snowstorm after snowstorm. Still, we must've trod their corns, or burned the wrong sort of barbecue upon the ancient, storm-wracked stones of their altar.*
Oh, well. I made chili last night, or maybe red stew† (it's not my fault, really it isn't -- the grocer's decided to add a little kale, broccoli and carrots to their "fajita mix," half of which I stir-fried with mushrooms Monday for side vegetables to go along with a couple of little pan steaks, and it needed to be used up). I'll grab some leftover chili for a stay-in-the-office-lunch and hope to be able to avoid the worst of the weather until the temperatures get above freezing this afternoon and stay there for the next twelve hours, which is what the weather prognosticators say will happen. Of course, that's the same group of mages, charlatans and arch-priests who claim Winter is over, which any fool can see is self-evidently wrong.
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* Man, if you want to see people square off to restage WW I, only with at least four sides and better chemicals, get a nationwide cross-section of cooks going on just what exactly does, or does not, constitute "barbecue." But step back smartly once you light the fuse -- it'll heat up fast!
† And once the barbecue fight cools down -- along about 4:43 p.m. on the 32nd of Never -- you can have them start in on the essential nature and ingredients of "chili." Texans and Sooners on one side, Upper Midwest church ladies on the other, Cincinnatians way out there in left field with the cloves and cinnamon, and accusations of "filler," "inedibly spicy" and "what even is that stuff?" flying as thick and fast as dark-red kidney beans, hot peppers and elbow macaroni. Shredded stew beef or hamburger, and who's that over there with ground turkey? Infidel!
BUILDING A 1:1 BALUN
4 years ago
4 comments:
Chili-
Meat.
Onions.
Garlic.
Salt.
Pepper.
Chili pepper.
The last may be in the form of chili powder.
Tomatoes were considered poison when chili was invented.
And people who know beans about chili know that chili has no beans
...Which is why I call the stuff I make "red stew." Saves no end of trouble, and lets me add tomatoes (etc.) with a clear conscience.
here in Alabama, most of the heathens insist on putting beans in their chili, even stuff destined to be a topping for hotdogs or fries, which irritates me to no end, being allergic to beans and all.
your discussion of barbecue, though, is interesting to me. the folks at either end of the Deep South seem to have the strongest opinions regarding what sort of meat can properly be considered BBQ. here in west central AL, BBQ, sans modifier, implies smoked pork, but doesn't imply that smoked brisket is not also BBQ. Carolinians and Texans seem to be much more puritanical in their meat-beliefs.
At any rate, cochon de lait will be prepared soon, and anyone that doesn't think that counts as BBQ can just not come eat it with us.
Also, not that it's any of my business, but are you familiar with and do you have a source for Tasso? I think it'd be the bee's knees in several of the dishes you've discussed in these pages, and there are a number of good providers in SW LA that'll ship it to you for what really is a nominal fee, considering.
Having been weaned on Cincinnati chili (4 way!), it still is my favorite. I have some appreciation for the Western kind, but I do not understand the obsession with heat! Spicy is not a substitute for seasoning. Maybe it's Modern Man's way of compensating for a lack of danger in the wild, but I'll take flavor instead.
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