Gws.txt
Chiles
Seaward Posted:
All I asked was, "What about peppers? They're in season", and dudes all like, "Chiles!"
Chiles? Really? Like, all of a sudden you want to embrace your Hispanic heritage? And just the other day I made some arepas with Salvadoran Cream and he tells me, "Oh, corn tortillas...and that's Crème Fraîche"
That's cool bro. No, really, I'm down with this. I can't wait till I'm in some fancy restaurant like the Olive Garden and I'm asked if I want some Freshly Ground Pepper in my crappy salad with no dressing because I'll be like, "WHY YES! I WOULD LOVE SOME GROUND CHILES IN MY ENSALADA!
Pr0k is a dick and I am his neighbor.
Pancakes in a Can
Pope Mobile posted:
This isn't much of a "question" per se, but it doesn't deserve it's own thread either.
Any tried Batter Blaster? It's actually not that bad. Cake batter in a can (like whipped cream). It's all organic, too.
Anyone have a "best" way of cooking it? I usually cook my pancakes in a regular, small pan, but they kept getting burnt.
SubG posted:
Sure. Take about 5 oz of AP flour, 1.5 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, a little less than an oz of sugar, and mix together. Add two eggs and about a cup of buttermilk. Stir, but don't overmix. You're just trying to get most of the lumps out.
Then heat a cast iron skillet. Add some (real) butter. You want the cooking surface just below the smoke point for the butter. Add dollops of the batter to the skillet---you probably want to start at about 4 tbsp (1/4 cup) and adjust up or down from there to suit your preferences. Don't crowd them. Flip 'em when the bubbles forming on the top surface aren't closing immediately.
When you have a nice stack of these, someone will come along and want some. Chuck that can of nasty shit at them to make them go away because goddamn you have to be shitting me pancakes in a can.
Being Prok
BAWRLIN posted:
Entirely too many birthdays/babies/Prokjaculations/whatever in the last few pages. Congratulations to everyone for successfully aging/breeding/being Prok as applicable.
Sanctioning Chili Competitions
Demagogue posted:
Serious post:
For the love of all that is holy, stay away from CASI sanctioning. They started off as a splinter group after the bean debacle of '87 (long story, some wanted separate divisions, some refused to allow bean chilis to even enter). So some of the long time administrators of ICS decided to start their own sanctioning body, but it has always been rife with corruption and bias. Even their ranking system is flawed, giving more weight to heat than to other qualities like texture and flavor. This led briefly to Tex Henderson holding the number one spot due to the use of pure cap crystals (google Amarillo Chili Cookoff, 1996). Since then, they have readjusted their criteria every time they think it gets out of balance, leaving competitors in the dark and making a farce of the entire sport.
artificialj posted:
You jerk. I just wasted the past hour trying to research those scandals. I've been had.
