tonight and picked up a platter of prawn tempura and chicken terriyaki on white rice. Not the most ballance meal but was thouroughly satisfying. 

email me, bastard 

...almost had my second coronary while reading shambler's post. 

you did get a response via devi's email
you dunker you 

no, for some reason. but i've managed to get on MSN messenger for the evening at a friend's house, so have her contact me that way i guess. Or she can send another email :P 

spam folder? 

devi is the dunker. 

like a tosser? 

nutmeg is a hallucinogen, yes.

i'm not sure the experience is to be recommended, though... 

a dunker could be a donut...

like dunkin donuts... or something

nutmeg is what people in jail use when they can't get hard drugs. you literally need to eat handfulls of it. Large kitchens usually have big cannisters of the stuff. In most reported uses of nutmeg, the user throws up a few times BEFORE the actual onset of the 'high' which then lasts a long time accompanied by headaches.

It's not something you do for fun. It's something you do to forget bubba was getting tender with you last night. 

It is that time of year! Yeah!! The one thing I enjoy as much as free time and presents is the Party Mix.

Okay. Melt a half stick of butter (fatty! Fatty! fatty!) and add half a teaspoon of seasoning salt and a tablespoon of Worcestershire sauce. Mix well. Add three cups of raw pecans (halve them if you prefer), and let them soak a good while.

Spread the pecans on a baking sheet and roast them until the aromatic smell overwhelms you.

Let them set and then add them to your standard chex mix.
Your guest will swear you sold your soul to Satan to get the recipe! 

I dunno if its the same kind you make, but I simply inhale Chex Mix. It's yummy. 

yeah 

Eating left over Supreme Pizza covered with microwaved white rice smothered in soy sauce. Pretty good.

Next time I make a pizza, I'd like to try Pepperoni, bacon and cinnamon all over the cheese. I think it'd be good.

FOOD 

I recently discovered chili paste to be the greatest rice condement ever. 

Me needs a chili con carne recipe.

But the problem is that it seems that there is no "original" chili con carne recipe. And there are simply too much recipes on the internet.
So what ingredients would you put in your chili con carne?

[x] no dried chili I have a lot of fresh ones
[x] beef no pork
beans, onion, garlic, tomatos ? 

OK fry off the minced beef in a large deep pan (like a saucepan), using a little olive oil, and a dash of salt and pepper.
Add a diced onion, stir that in.
When the onion is soft add any chopped peppers, chillis, or anything else veggi-like which you care to throw in. Stir these in.
Frantically dice some garlic (I love garlic so I add loads). Throw the garlic in, stir it in, then quickly add 1 or 2 tins of chopped tomatoes.
Now to get the "Chilli Con Carne" flavour you must at this point add some key ingredients:
1 - some Cumin powder. Not too much, not too little. Like half a tea-spoon for a couple of people.
2 - some Corriander powder, or seeds, not the leaves, they taste like soap, which is right for some dishes but not Chilli Con Carne. A little bit more than the amount of Cumin you added.
3 - some fresh Ginger. Powdered ginger will work, but I prefer fresh stuff. Easiest way to prepare it is to take the skin off (or rind, or whatever you wanna call it), then finely dice the rest up with a sharp knife.
4 - Add a can of kidney beans. No Chilli Con Carne is Chilli Con Carne without them.

Allow this to gently simmer for about half an hour, with ther lid on.

Then, just before you serve it, add some large slices of lime, just a little bit, to be removed again before eating. Leave the skin on the lime. Or squeeze a little lime juice over the chilli before eating :P 

 

Also oregano.

Oh, and brown the onions, garlic, some chopped chilis and a cube of dry beef stock in an equal parts mixture of butter/oil before adding the beef to fry.

Once the beef is cooked to your tastes then add the veg/beans (I like sweet peppers, kidney beans, haricot beans and mushrooms myself, but it's up to personal taste).

Then yeh, cumin, corriander (I would have said slightly less than the amount of cumin, but personal tastes), some whole chilis, oregano, dash of tumeric, bit of paprika and salt/pepper to taste. Allow it to simmer for 30-45 minutes then put in the oven at ~90 C for as long as you can not eat it (about 6 hours is ideal).

I've probably missed some stuff there, but that's basic chili (with mince ofc, you can also use steak cuts (or both. and pork :), in which case you can marinate the cuts for uber chili) 

Ginger Lime and Corriander? sounds interesting
How much ginger do you put in?

Chilli Con Carne with beans is chili con carne con beans, but i like beans ^^ 

or else the dish will just taste of ginger. Like 1 heaped teaspoon of fresh or 3/4 of dried.
I never really weigh or measure anything when cooking, just do it by eye or common sense/combination fo the two.......

Also oregano in Chilli Con Carne? I never tried that before........ interesting. 

tastes nutty/disgusting, which is why I dont put the garlic in until just before the tomatoes go in. 

sounds good too 

So I cooked the chili today:

ingredients: beef, garlic, tomatos, onion, beans, cumin, origano and I made a paste of chilis, to be precise these:
http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=PS15426
But the problem was that I really burnt my fingers so badly with those puriras when I made paste of them, I still feel the pain a bit. LOL I didn't know that this was posible.

But it tasted good :) 

I add corn to my Chili, mixes nicely with the other flavours.