If no children were harmed in the making, is it still kiddie ****?

S

Soiled Toilet Pepper

Guest
On Dec 31, 2:58?am, "SODDI" <mu...@jumbo.com> wrote:


> Chili


>


> 4 tbsps dried chilis (various kinds - I like pequins and japonese) broken up,


> seeds removed & reduced to a powder


> 2 tbsps human seed - powder them from whole


> 2 tbsp paprika - makes it red


> 2 medium onions - chopped fine


> 1 clove garlic - chopped fine


> 2 lbs sirloin or steak - sliced thin


> 2 tbsps olive oil


> 2 tbsps Woostershire sauce


> 3 cups water


> 1/2 cup fresh-brewed coffee (optional)


> salt to taste


>


> Put oil in a big skillet set on high. Add onions and garlic. Stir good. When


> onions turn translucent add chilis, human and paprika. Stir good. When


> everything's all mixed together and frying, add sirloin and brown real good.


> Wen the mixture is dry add Worchestershire, fry til dry, then add water and


> coffee, bring back to a boil, reduce heat and simmer until


> meat is tender.and only a small amount of gravy is left. Serve with whatever


> you want but DO NOT POLLUTE THE CHILI.

Haven't tried cooking chili yet. I could pretty much buy those things

in any supermarket here. Thanks. BTW IFYPFY.

 
R

Rev. 11D Meow!

Guest
If'n ewe cain't eat mammal intestines RAW,

Deep-Frying them in FAT won't 'kill' you.

yet

 
S

SODDI

Guest
"Soiled Toilet Pepper" <josefarchie@yahoo.com> wrote in message

news:230843c0-4b82-434c-9fef-7fa744c46b72@e1g2000pra.googlegroups.com...

On Dec 31, 2:58 am, "SODDI" <mu...@jumbo.com> wrote:


> Chili


>


> 4 tbsps dried chilis (various kinds - I like pequins and japonese) broken


> up,


> seeds removed & reduced to a powder


> 2 tbsps human seed - powder them from whole


> 2 tbsp paprika - makes it red


> 2 medium onions - chopped fine


> 1 clove garlic - chopped fine


> 2 lbs sirloin or steak - sliced thin


> 2 tbsps olive oil


> 2 tbsps Woostershire sauce


> 3 cups water


> 1/2 cup fresh-brewed coffee (optional)


> salt to taste


>


> Put oil in a big skillet set on high. Add onions and garlic. Stir good.


> When


> onions turn translucent add chilis, human and paprika. Stir good. When


> everything's all mixed together and frying, add sirloin and brown real


> good.


> Wen the mixture is dry add Worchestershire, fry til dry, then add water


> and


> coffee, bring back to a boil, reduce heat and simmer until


> meat is tender.and only a small amount of gravy is left. Serve with


> whatever


> you want but DO NOT POLLUTE THE CHILI.


>Haven't tried cooking chili yet. I could pretty much buy those things


>in any supermarket here. Thanks. BTW IFYPFY.

You could be the only one in the Phillippines cooking Texas-style chili.

One of my recipes calls for 1/2 inch of hot cigar ash.

 
S

Soiled Toilet Pepper

Guest
On Dec 31, 3:14?am, "SODDI" <mu...@jumbo.com> wrote:


>


> You could be the only one in the Phillippines cooking Texas-style chili.

We have a lots of places where you can dine and eat that here but

mustly all of them are rip-offs. I think TGIfrydrays has them in their

menu but I hate eating there coz its usually UBEROVER priced.


> One of my recipes calls for 1/2 inch of hot cigar ash.

Can I use cigarettes instead?

 
B

Bluuuue Rajah

Guest
Rev_CHUCKkey <revchuckkey@hotmail.com> wrote in news:63377bc9-6ed1-4ded-

bcb7-ebe5958975ea@j39g2000yqn.googlegroups.com:


> On Dec 29, 5:30?pm, Bluuuue Rajah <Bluuuuue@Rajah.> wrote:


>


>> Who??


>


> Jack Chick? Is that who you are "who"ing about?


> Here's the "official" site:http://www.chick.com/default.asp

Absolutely. Let's absolutely revisit the Jack Chick comics to see what

kinds of criminal sexual acts he ponders.

 
R

Rev Dr Feit C Taj

Guest
You know, alt.slack just wouldn't be the same without SODDI, as was

shown here on 30 Dec 2008:


>


> Chili


>


> 4 tbsps dried chilis (various kinds - I like pequins and japones)


> broken up, seeds removed & reduced to a powder


> 2 tbsps cumin seed - powder them from whole


> 2 tbsp paprika - makes it red


> 2 medium onions - chopped fine


> 1 clove garlic - chopped fine


> 2 lbs sirloin or steak - sliced thin


> 2 tbsps olive oil


> 2 tbsps Worchestershire sauce


> 3 cups water


> 1/2 cup fresh-brewed coffee (optional)


> salt to taste


>


> Put oil in a big skillet set on high. Add onions and garlic. Stir


> good. When onions turn translucent add chilis, cumin and paprika. Stir


> good. When everything's all mixed together and frying, add sirloin and


> brown real good. Wen the mixture is dry add Worchestershire, fry til


> dry, then add water and coffee, bring back to a boil, reduce heat and


> simmer until meat is tender.and only a small amount of gravy is left.


> Serve with whatever you want but DO NOT POLLUTE THE CHILI.


>


>

<DROOL>

Very close to my personal recipe, although I'm a lazy ******* and don't

ever have the patience to grind everything up, so I use powders. BUT, I

try to find the purest powders that ONLY have chile and none of the other

****.

Also, I tend to prefer chuck over sirloin - holds up better under the

simmer. A couple of months ago our local Wally World started selling this

stuff called "Carne Picada Extra Thin" which I discovered is perfect for

chili - it's precut to the perfect size, has just enough fat, and it

still feels like meat when it's done.

One thing wifey doesn't understand is that, although I have "1 can pinto

beans" in my ingredients list, the recipe calls for the beans to be left

on the shelf.

--

http://myinnerspoiledchild.com

Welcome to **** -- please use exact change.

 
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