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Jörgen Andersson wrote: There's a possibly older and funnier version of that text in Swedish[^]
Does it have the Wagner reference in it? I found that quite amusing, trying to imagine a Texan in a 10 gallon hat chill'in out with Wagner!
Jörgen Andersson wrote: Thanks for the files.
YW!
Marc
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Marc Clifton wrote: imagine a Texan in a 10 gallon hat chill'in out with Wagner!
I'm reasonably sure that JSOP's car plays "Ride of the Valkyries". 
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No, but it's a bit more descriptive, and has a quick recipe for the people in hurry. Skip all ingredients except the Tequila.
Wrong is evil and must be defeated. - Jeff Ello
Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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Recipe For Christmas Cake
(Almost certainly a re-post!)
Ingredients:
- 1 cup of water
- 1 tsp baking soda
- 1 cup of sugar
- 1 tsp salt
- 1 cup of brown sugar
- lemon juice
- 4 large eggs
- lots of nuts
- 1 bottle Vodka
- 2 cups of dried fruit
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.
Try another cup .... just in case. Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something. Who careshz.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven and wee in the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka
Fall into bed.
CHERRY MISTMAS
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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I love chili (hot, but not flaming) and can and do eat it any time of the year, but you're right it's better on a cool/cold day.
Which reminds me I need to stock up on flame retardant jockies. 
New version: WinHeist Version 2.1.0 Beta
There's a fine line between crazy and free spirited and it's usually a prescription.
I'm currently unsupervised, I know it freaks me out too but the possibilities are endless.
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Recipe schmecipe. I just dump a bunch of stuff in the crock pot. Thanks for the reminder though.
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Here's the one I start with (I adjust according to how it tastes)
• 500g lean minced beef (10% or less fat)
• 2 medium onions, chopped
• 3 garlic cloves, peeled and finely chopped
• 2 tsp hot chilli powder (To taste: you probably want to work up from this, not down)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp plain flour
• 150ml red wine
• 300ml beef stock, made with 1 beef stock cube
• 400g can of chopped tomatoes
• 400g can of red kidney beans, drained and rinsed
• 3 tbsp tomato purée
• 1 tsp caster sugar
• 1 tsp dried oregano
• 1 bay leaf
• couple of squares good plain chocolate - the higher the cocoa percentage the better.
• salt
• freshly ground black pepper
Cooking Method
1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Add the chocolate. Season with a pinch of salt and plenty of freshly ground black pepper.
3. Bring to a simmer on the hob, then transfer to a slow cooker leave to simmer gently for 4 or so hours, stirring occasionally. Add the kedney beans and simmer another hours. Adjust the seasoning to taste and serve.
4. You can serve it now, but... it's better left to cool until the following day, then reheated.
I like it with fresh crusty bread and loads of butter.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Nice. Bookmarking this one.
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Add a dash of Worcestershire sauce and just a pinch of liquorice powder to that. And be really careful with that liquorice powder.
Wrong is evil and must be defeated. - Jeff Ello
Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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I hadn't heard this before, so I have to ask: what does liquorice powder do in a chili recipe?
TIA,
RJ
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Hard to explain taste, but it adds a different bite.
just be careful to not add to much, then you destroy the chili.
Wrong is evil and must be defeated. - Jeff Ello
Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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OriginalGriff wrote: I like it with fresh crusty bread and loads of butter.
I was getting ready to say... what about the oil!?
Why not put that in the pot itself, or use ground chuck (instead of lean beef)?
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Dry frying the beef releases the fat to fry the onions in, and that's all you need.
The butter's just there to stop the bread being too dry and as a little flavour as the chilli itself is quite "dry".
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I don't use recipes, or write them down. Sorry about that, Chief.
Will Rogers never met me.
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Roger Wright wrote: I don't use recipes,
I go this route, quite frequently myself. I know what the basics are, and using my imagination at the time, usually pay off with a good bowl or two...or three. 
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put stuff in pot. add more stuff until it tastes right.
but i usually use stew beef, and i usually add a few dried chiles, and i usually add a tiny pinch of cinnamon and a bit of dark chocolate (not enough so you can spot them, but they make a nice background for the heat)
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Chris Losinger wrote: bit of dark chocolate
I see this a lot, now. I will have to try this.
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- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
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Eddy Vluggen wrote: Diced meat (often pork)
Minced meat (often pork)
My dad used to make his chili and green chile stew with a good pork.
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Eddy Vluggen wrote: Union, garlic
Isn't it a bit passe to imply that the unions stink?
I wanna be a eunuchs developer! Pass me a bread knife!
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Slacker007 wrote: comfort food
If you make it right, "comfort" isn't really the appropriate word.
I wanna be a eunuchs developer! Pass me a bread knife!
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Look up Original Sin Chili. There are minor variations on the theme. It's a great no-bean chili my family has been eating for decades. (especially good with toast and peanut butter, another tradition)
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Besides the usual ingredients (beans, hamburger meat, spices, onions, etc.), we like to add the following toppings: grated cheddar cheese, sour cream, onions (yes, double onions: cooked and raw), AND...wait for it: SPANISH PEANUTS!
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