All Thangs Pussum and Chad Thread

#1,766
#1,766
I actually use a pound of lean ground beef and a pound of ground turkey in my chili. Once it simmers for an hour or so in all the spices you can't tell it's not beef, IMO.
 
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#1,769
#1,769
VolNExile said:
I suppose this might be an alternative...

Squirrel Brunswick Stew with Acorns - GeorgiaPellegrini.com

@hmanvolfan: “Old squirrel is good stewed...”
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Good lord, VolNExile, that brought back memories. When I was in college in Mississippi, I stayed at friends houses on weekends (family in Jamaica), my best friend at time lived in the boonies. Every weekend at her house was an adventure in new cuisine, whether it be squirrel, rabbit, raccoon or whatever they brought in. Got to see it prepared outside and eat inside. Good times there.
 
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#1,770
#1,770
Orangeredblooded said:
Good lord, VolNExile, that brought back memories. When I was in college in Mississippi, I stayed at friends houses on weekends (family in Jamaica), my best friend at time lived in the boonies. Every weekend at her house was an adventure in new cuisine, whether it be squirrel, rabbit, raccoon or whatever they brought in. Got to see it prepared outside and eat inside. Good times there.
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Wow, a sudden thought: you’d be a great person to ask!

Why is it so hard to find fresh lima beans for sale? Are they picky about growing conditions or something? I’m in western NC, I’m drawing a blank if you’ve said where you live.

(This was maybe my first question of Behr, back before he decided to ignore the entire Zone. 1545880425218.gif. That’s why he calls me Lima, when he’s not in a snit.)
 
#1,771
#1,771
hmanvolfan said:
Chicken doesn’t go in chili.
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Ground chicken instead of ground beef ftw. No cheat mixes here though. 3 cans tomatoes, diced chiles, one diced red onion, two lbs ground chicken, 1 bell pepper, 1 poblano, 2 jalapeños, chicken broth, chili powder, garlic powder, cumin, cayenne, red pepper flake, smoked paprika, black pepper and a touch of oregano. Add whatever beans you like, I don’t use any though.
 
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#1,772
#1,772
VolNExile said:
Wow, a sudden thought: you’d be a great person to ask!

Why is it so hard to find fresh lima beans for sale? Are they picky about growing conditions or something? I’m in western NC, I’m drawing a blank if you’ve said where you live.

(This was maybe my first question of Behr, back before he decided to ignore the entire Zone. View attachment 185650. That’s why he calls me Lima, when he’s not in a snit.)
Click to expand...

First, I’d say Behr has too many threads to reply to, takes time to google things. I’m sure he will get back to you and others. I’m 15 south of Knoxville, to be honest, never seen a fresh Lima.
 
#1,773
#1,773
volfanbill said:
Ground chicken instead of ground beef ftw. No cheat mixes here though. 3 cans tomatoes, diced chiles, one diced red onion, two lbs ground chicken, 1 bell pepper, 1 poblano, 2 jalapeños, chicken broth, chili powder, garlic powder, cumin, cayenne, red pepper flake, smoked paprika, black pepper and a touch of oregano. Add whatever beans you like, I don’t use any though.
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So much pepper in there it probably wouldn’t matter what meat you used. Except squirrel, people who make stew with squirrel and acorns are mental.
 
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#1,775
#1,775
hmanvolfan said:
So much pepper in there it probably wouldn’t matter what meat you used. Except squirrel, people who make stew with squirrel and acorns are mental.
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Yea, once it simmers you never can tell. Except for me, the chicken version will never get too thick and sticky. Even after 2-3 days in the fridge. And FYI, 2-3 days is about all you should ask for. The pepper flakes and jalapeños take over after that!
 
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