On 9/13/2015 1:26 PM, Brooklyn1 wrote:
> la casa del destino wrote:
>> Brooklyn1 wrote:
>>> Janet B wrote:
>>>> Ophelia wrote:
>>>>
>>>> I love learning all this stuff but eating them
>>>>> would be a different matter. Spicy foods are simply not something we would
>>>>> eat.
>>>>>
>>>>> Thank you very much
>>>>>
>>>> I don't recall, do you make chili?
>>>> Janet US
>>>
>>> Chili needn't contain hot pepper, I prefer with very little, guests
>>> can add their own.
>>
>> Then you're really making bean-laced sloppy joes.
>
> That's probably what you do, add scotch bonnet to canned sloppy joe...

I have nothing to do with either canned sloppy joes or sctotch bonnet
peppers, period.

> there's absolutely no rule that says chili must be fiery hot.

I never intimated there was.

But the 3 and 4 alarm chilli crowd would.

> I make
> chili often because it's an very easy one pot dish, and freezes well
> so I make a lot. I've no desire to send my guests to a proctologist
> so I add very little heat but I supply plenty of hot pepper for folks
> to add to their individual taste... sounds like you're one of those
> control freaks who also salts food for guests to your taste.

I produce proper results per recipe instructions.

Salting other peoples' food is a great way to never see them again.

> The only
> reason for chili to be prepared fiery hot is to hide the fact that
> it's lousy chili made with crappy mystery ingredients... I don't use
> preground mystery meat, I grind my own. I've attended a few chili
> cook offs, every one made with preground mystery meat. They are
> mainly judged on who's is hottest, that's an imbecile's cook off for
> who's got the most advanced TIAD.

So you agree that in the chilli community there is a heat standard.

So noted.

You contradicted yourself within a single post.

"...there's absolutely no rule that says chili must be fiery hot."

Looks like there is, unwritten or not.


> I've prepared chili for lots of
> chiliheads, everyone prefered mine to any they've ever eaten before,
> and even before they tasted it they said they knew it would be good
> just from the aroma and its appearance... you'll find my recipe in the
> RFC Cookbook... I prepare chili with beans and without, I prefer with
> black beans but sometimes dark red kidney, I never cared for pinto
> beans, they've no real flavor and have an off putting slimey texture.

I totally agree!

> Here's mine, show us yours, if you da
> http://i59.tinypic.com/2aeno5.jpg

OMG!

You gutted him and then cooked the dwarf's sweetbreads?

(itsa joke)

That is a fine looking bowl of "chilli" by anyone's measure!

I've yet to see you post a loser here.