Super Thursday #302!

[DJFyrewolf36]

Thanks everyone! I'm learning more about the game every day...including the magic of hotkeys

After todays practice I need a cold drink and an ice pack for my rear end as I got my arse KICKED lol.

[RICHARD]

Thanks everyone! I'm learning more about the game every day...including the magic of hotkeys

After todays practice I need a cold drink and an ice pack for my rear end as I got my arse KICKED lol.

DONE!

Karen,
Don't let me tell you what to cook!

But, If you insist!

DONE!

CM,


I had that once before and loved it. thanks for bringing it back!

[blue]

Meh.

Ill probably be finally doing the flooring in my living room with either the Gypsy Kings or Iron Maiden blasting while I work.

[Karen]

Still, it will be good to be done, right? Here, have a couple cookies - good for fortification for the work ahead, right?

[RICHARD]

Did anyone see the news story about bacon on the news last night?

One channel showed a latticed bacon hunk cooking on a grill and it looked like the 'bacon' placemat we were talking about a while ago!

I missed and wonder if anyone saw it!

Let me get some coffee going and think about WHAT I will do on Sunday!

[joycenalex]

i'll be making a new to me batch of chili tonight, then at game time, i'll have that and imagine a sam adams in a frosty glass.
slow cooker pork chili
2.5# boneless pork shoulder, cubed
1/2 c flour
1Tground cumin
1/2 t salt
1t black pepper
3Tveg oil
2arge onions, cubed
2-3 poblano chilies, seeded, chopped
2C tomatillo salsa (salsa verde-green salsa)
2 C chicken broth
sour cream and flour tottillas, avocados for topping
1.cube pork, add spices, flour in ziplock bag and shake to coat
2. heat 1Toil in large skillet or dutch oven. working in batches, cook until pork is browned on all sides, about 10 min per batch, keep first batch warm as you make 2nd and 3rd batches
3. after last batch is cooked, saute the onions and pobalanos 5-8 minutes.
if you're using slow cooker, transfer everything, add salsa now
4. in same skillet, add chicken broth, bring to boil, bringing up crusty bits, pour into slow cooker, cover and cook
5. if you're using slow cooker, 8-10 hrs on low. i'll be using my dutch oven (heating the kitchen tonight with the cold temps seems like a good idea) 250 degrees, covered, about 2-3 hours
6. serve with tortillas, sour cream and cubed avocados on top.
****** i made the chili last night, knowing what i know today, i'd cut the liquid by 2/3, it's quite soupy and only use only one poblano for the whimpier eaters in my house. i'm making brown rice to absorb the juiciness and heat. this made a lot. *********

[RICHARD]

OH,
I am cooking a pork shoulder on the BBQ!

\I think we are in for some goodies come game time!

A Sam Adams?

DONE!