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Dec. 21st, 2001 01:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
johnpalmerOkay, I've now spent another hour on hold with AT&T. This brings my grand total up to close to eight hours of on-hold time.
Let's not think about AT&T... let's think about chili.
I'm figuring on making chili to take to a party tomorrow; it's a simple recipe. Chili beans (or kidney beans, if I have to), ground beef, tomato sauce, beer (sometimes used to thin out the chili, sometimes used to lubricate the cook), *LOTS* of McCormick chili powder... then probably onion, garlic, cumin, extra cayenne, maybe some tobasco, maybe some worcestershire. Definitely some cocoa powder and cinnamon - the key year is to put in just enough that you can tell that there's "something there", but not enough that you can tell it's cocoa powder or cinnamon. Cook as long as you can, and taste and decide what else it needs. This usually makes a nice, mild-to-medium chili with lots of flavors that kinda blend and often vanishes fast.
Oh: you might need some sugar (like a teaspoon to a tablespoon) to mix the flavors.
There... that's a nice, comforting thought to take my mind off of AT&T. Lemme put this shopping list in my Visor...damn shame it's too late to get beer, unless Washington has some really liberal liquor laws.
Oh, and since I was in Ohio (and close enough to Cincinnati), you can put this chili over rice (or spaghetti), and then add sour cream, cheese, and chopped onion (except I don't supply chopped onion myself... I like the onion cooked in).
And, please remember: it's done when it's thick enough to serve with a spatula. :-)
Let's not think about AT&T... let's think about chili.
I'm figuring on making chili to take to a party tomorrow; it's a simple recipe. Chili beans (or kidney beans, if I have to), ground beef, tomato sauce, beer (sometimes used to thin out the chili, sometimes used to lubricate the cook), *LOTS* of McCormick chili powder... then probably onion, garlic, cumin, extra cayenne, maybe some tobasco, maybe some worcestershire. Definitely some cocoa powder and cinnamon - the key year is to put in just enough that you can tell that there's "something there", but not enough that you can tell it's cocoa powder or cinnamon. Cook as long as you can, and taste and decide what else it needs. This usually makes a nice, mild-to-medium chili with lots of flavors that kinda blend and often vanishes fast.
Oh: you might need some sugar (like a teaspoon to a tablespoon) to mix the flavors.
There... that's a nice, comforting thought to take my mind off of AT&T. Lemme put this shopping list in my Visor...damn shame it's too late to get beer, unless Washington has some really liberal liquor laws.
Oh, and since I was in Ohio (and close enough to Cincinnati), you can put this chili over rice (or spaghetti), and then add sour cream, cheese, and chopped onion (except I don't supply chopped onion myself... I like the onion cooked in).
And, please remember: it's done when it's thick enough to serve with a spatula. :-)
