We're making Chili for New Years!!!

[bicentennial_baby]

:bounce:

And it smells goooooood :9

Beef
Bacon
Bacon drippings
Garlic
Onion
2 kinds of hot peppers
Crushed Tomatoes
Green Peppers
Red Peppers
Various Herbs & SPices
Beer...
Red Beans

Yum :9

[pitohui]

1. i love chili

alas, the hubby unit is not going to go for chili on new years :-(

your ingredients sound a bit similar to mine, i swear i can smell it now

[bicentennial_baby]

7. it smells delicious!!

:bounce:

[Left Is Write]

2. Yum! I love chili.

I'm making fondue (wish me luck!), but not until later. It's 2:40pm, Mr. LIW is cleaning the garage, and I'm cleaning house/taking down some decorations and getting ready to relax and have fun later.

I just cracked my first beer of the day.

[bicentennial_baby]

9. Ooooh, what kind of Fondue?

:bounce: I love it so! Especially the cheese kind!! :bounce:

[Left Is Write]

12. The classic cheese fondue. Here's the recipe...

8 ounces each Gruyere, Emmentaler, and Freigberg Vacherin
1-lb loaf of white, sourdough, or onion bread
1 garlic clove
1-1/4 cups dry white wine
1 tablespoon cornstarch
6 tablespoons kirsch
Pepper
Freshly grated nutmeg
Lemon juice (optional)

Trim rind from cheese; coarsely grate cheese or cut into small cubes. Cut bread into bite-size cubes. Peel and halve garlic; rub the inside of the fondue pot with it. Pour wine into the fondue pot and heat slowly. Gradually add cheese, stirring constantly with wooden spoon. Let cheese melt over low heat, then bring to the bubbling point. Stir cornstarch with kirsch until smooth, pour into cheese, and let bubble. Season with pepper and nutmeg. Stir only until thickened and smooth, stirring in a little lemon juice if necessary. At the table, keep fondue hot on the burner over a small flame (I have an electric fondue pot). Have bread ready. Stir the cheese mixture while dipping the bread to keep its consistency creamy.

We are using cubes of crusty white bread and small slices of mult-grain baguette for dipping. I won't make it until 7:00 or so.

[bicentennial_baby]

15. Oooooh, that sounds delicious!!!

:bounce:

*drool*

Lucky you and yours... :D

:hug:

[Left Is Write]

16. I hope it'll be good!

I don't have the Emmentaler or Vacherin, but the girl at the cheese shop supplied me with another Swiss cheese similar to the Emmentaler, and I'll use half that and half Gruyere.

[NMDemDist2]

3. I'm making Lentils with Ham Hocks

diced bacon
onion
celery
carrots
lentils
Smoked Ham Hock
thyme
bay leaf
Mrs Dash
salt


I'll adjust the salt and add a touch of lemon juice right at the end and serve with the last of my bread

which means I bake bread again tomorrow :banghead: that's the third batch in 10 days

[Courtesy Flush]

4. We're having ribs

Theyz startin' to smell good too.

[SPKrazy]

5. What Kinds Of Hot Peppers?

yummmy

I luv Chili

no e-coli though, 'kay!

:P

[bicentennial_baby]

8. Bwahahaha! Jalepeno and...

Something they call "Long Hot Peppers" at my produce place :shrug:

[SPKrazy]

10. Long Hot Peppers?

hmmmm

Chili peppers?

green?

wash so you don't get e-coli it hurts


long hot peppers, could be a new band name! Or a porn star's name

:rofl:

[bicentennial_baby]

11. Bon Question!

:rofl: E Coli HURTS!!! :rofl:

:hi:

[SPKrazy]

13. Ouch!

don't want that!

:rofl: :spray:

[Little Wing]

6. now there's a good idea

plus, the heartburn will keep me up past midnight!

[EFerrari]

14. Sounds great! Throw some corn in there! You'll like it.

:)

[dolo amber]

17. We're making booze for New Year's!!

Oh wait, that's *drinking*, not *making*. I get those confused sometimes. :shrug:

:bounce: :hug: :hi: