All Thangs Pussum and Chad Thread

#43,076
#43,076
CopperHead_Vol said:
Random post..... How to make Bacon Shine

Make sure to use good shine (heart of the run).... Add bacon (not burnt) to clear jar quart or pint. Store in you kitchen cabinet where you keep your drinking glasses (have everyone give it a good shake each time they open the cabinet). Do that for at least 2-weeks.

Remove bacon and strain a couple of times, then store in the freezer. Any residual bacon fat will surface and freeze and you can skim it off. Do that a few times and then enjoy.
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Counting on you to bring the shine to the next housewarming party.
 
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#43,082
#43,082
VolNExile said:
Congratulations!!!

Now, pop that recipe up for us to check out. 😇
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OG Chili:

Ingredients list:

1 lb. ground beef (I use no more than 80/20 and typically 73/27. The fat content renders out and enhances the flavor).

½ lb. hot sausage (I get my meats from Frontier Meat Processing in Waxhaw - Frontier Meats)

½ package thick cut bacon cooked and crumbled.

1 regular sized can diced or crushed tomatoes.

1 qt. tomato sauce.

Bell Peppers – I usually use 1 whole Red and 1 whole Green. Your preference on how much or which peppers to use.

Onion – I use ½ of a large Vidalia onion or 1 whole small/medium one. Again, the quantity and type is personal preference.

Garlic – 1 & ½ tablespoon. Again, personal preference.

Chili powder – I probably use 3-5 tablespoons over the course of the cook. I’ll usually add one tablespoon when browning the meat, one after adding the vegetables, then one after adding the tomato sauce and after beans. Toward the end of the cook, I will taste test and add another tablespoon if needed.

Cumin – 1 to 2 tablespoons. As Cumin is a stronger spice, you don’t need as much. Add on the same schedule as the Chili powder.

Beans – 1 can of each of the following:

Red Kidney Beans (Dark or Light. It matters not)

Black Beans

Mild or Medium Chili Beans

Great Northern or Navy Beans

Butter – 3 tablespoons.





The Process:

Brown the meat in the butter (strain off ½ of the grease. Leave the rest for flavor.) Add some Chili powder, Cumin and Garlic once the meat is about halfway done (AFTER pouring off half the grease). When the meat is almost done, add in your peppers and onions and the rest of the garlic. Remove the meat mixture from heat and let cool for about 15-20 minutes. This will allow the meat to begin soaking up some of the flavors from the vegetables and the spices.

In a large stock pot add your tomato sauce and diced tomatoes over medium-high heat. As the sauce looks like it is getting ready to boil, add the meat mixture and bring to a low boil. Stir often to prevent sticking. After about 5 minutes, add the beans. Boil another 15 -20 minutes (again, stir often) then reduce heat to low and simmer for at least an hour – preferably 3 hours or so. Serve and enjoy.
 
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#43,089
#43,089
VolInNorthCack said:
OG Chili:

Ingredients list:

1 lb. ground beef (I use no more than 80/20 and typically 73/27. The fat content renders out and enhances the flavor).

½ lb. hot sausage (I get my meats from Frontier Meat Processing in Waxhaw - Frontier Meats)

½ package thick cut bacon cooked and crumbled.

1 regular sized can diced or crushed tomatoes.

1 qt. tomato sauce.

Bell Peppers – I usually use 1 whole Red and 1 whole Green. Your preference on how much or which peppers to use.

Onion – I use ½ of a large Vidalia onion or 1 whole small/medium one. Again, the quantity and type is personal preference.

Garlic – 1 & ½ tablespoon. Again, personal preference.

Chili powder – I probably use 3-5 tablespoons over the course of the cook. I’ll usually add one tablespoon when browning the meat, one after adding the vegetables, then one after adding the tomato sauce and after beans. Toward the end of the cook, I will taste test and add another tablespoon if needed.

Cumin – 1 to 2 tablespoons. As Cumin is a stronger spice, you don’t need as much. Add on the same schedule as the Chili powder.

Beans – 1 can of each of the following:

Red Kidney Beans (Dark or Light. It matters not)

Black Beans

Mild or Medium Chili Beans

Great Northern or Navy Beans

Butter – 3 tablespoons.





The Process:

Brown the meat in the butter (strain off ½ of the grease. Leave the rest for flavor.) Add some Chili powder, Cumin and Garlic once the meat is about halfway done (AFTER pouring off half the grease). When the meat is almost done, add in your peppers and onions and the rest of the garlic. Remove the meat mixture from heat and let cool for about 15-20 minutes. This will allow the meat to begin soaking up some of the flavors from the vegetables and the spices.

In a large stock pot add your tomato sauce and diced tomatoes over medium-high heat. As the sauce looks like it is getting ready to boil, add the meat mixture and bring to a low boil. Stir often to prevent sticking. After about 5 minutes, add the beans. Boil another 15 -20 minutes (again, stir often) then reduce heat to low and simmer for at least an hour – preferably 3 hours or so. Serve and enjoy.
Click to expand...
Other than “no such thing as too much cumin”, 👍🏻

Thanks!
 
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#43,094
#43,094
VolNExile said:
One of the best things about living in the country - the night sky. Way too much light pollution in town for me to see anything much dimmer than Jupiter, and that’s iffy.

Your own planetarium, how cool! I first went to a planetarium when I was 8. When the dark projector swung across the star field, it scared the bejabbers out of me. Alien spaceship overhead! 👽
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Would be something I could build. If you still count Pluto as a planet, there are 6 above the horizon right now.
 
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#43,097
#43,097
joevol33 said:
I haven't, any good? I love me some Halle Berry. Have you ever seen Derailed with Jennifer Aniston and Clive Owen?
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14:53 into it and she ....well, it's probably gonna be just okay, but this first 15 minutes were dad. As in good 👍

Edit: I forgot there was another part to it. It just happened. I'm interested now. It's got real potential.
 
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