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Just googled it; didn't know that. Maybe I had heard something like that about one of the disciples, but didn't know it was .Interesting.To: MSersLife Sent: Wed, March 2, 2011 8:32:43 PMSubject: Re: Question (especially) for the Texans on

the list

We were talking about St , and St. 's cross and how it came to be

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> >>> > >>> > >>> I just found a recipe of "Chili con carne, Texas style", that sounds> >>> delicious! Something like this, although this is not the actual recipe> >>> I> >>> found:>

>>> http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx> >>> > >>> Now I'd like to know if you (or should that be "all y'all"...) think> >>> wild> >>> boar will do instead of beef.> >>> > >>> I understand, of course, that it should be beef if it's to be the> >>> original,> >>> authentic Texas style chili, but I happen to have a pound of wild boar> >>> steak> >>> in the fridge and was thinking I might use this recipe to cook it. What> >>> do> >>> you think? Wil l it be edible at all...> >>> > >>> love>

>>> /Reb> >>> > > > > __________________________________________________________> > TRY FREE IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if5> > Capture screenshots, upload images, edit and send them to your friends> > through IMs, post on Twitter®, Facebook®, MySpace™, LinkedIn® – FAST!__________________________________________________________Send any screenshot to your friends in seconds...Works in all emails, instant messengers, blogs, forums and social networks.TRY IM TOOLPACK at http://www.imtoolpack.com/default.aspx?rc=if2 for FREE

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Oh, mercy on us little children when we visited (not often, thank goodness!)

the Bad Cook Aunties! You not only had to EAT it, but you'd by golly better

look like you LIKED it, too! :-D

Now when I see all those ads on TV about kids who won't eat anything but

Fake Chikkin Nuggetz, I think a swat across the fanny would fix that right

quick...

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com  

" You get a wonderful view from the point of no return... "

Question (especially) for the Texans on the list

>>

>>

>> I just found a recipe of " Chili con carne, Texas style " , that sounds

>> delicious!  Something like this, although this is not the actual recipe

>> I

>>

found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

>

>>

>> Now I'd like to know if you (or should that be " all y'all " ...) think

>> wild

>> boar will do instead of beef.

>>

>> I understand, of course, that it should be beef if it's to be the

> original,

>> authentic Texas style chili, but I happen to have a pound of wild boar

> steak

>> in the fridge and was thinking I might use this recipe to cook it. What

>> do

>> you think? Wil l it be edible at all...

>>

>> love

>> /Reb

>>

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lol! Road STUN. You really crack me up!To: MSersLife Sent: Wed, March 2, 2011 8:29:21 PMSubject: RE: Question (especially) for the Texans on the list

Hey, it was only roadSTUN, at least til my dad got there... :-D

And I missed that memorable meal, thank goodness. If I'd been there, I

would have et it - when I was a kid, you ate what was put in front of you!

;-D

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

"You get a wonderful view from the point of no return..."

Question (especially) for the Texans on the list

>

>

> I just found a recipe of "Chili con carne, Texas style", that sounds

> delicious! Something like this, although this is not the actual recipe I

> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

>

> Now I'd like to know if you (or should that be "all y'all"...) think wild

> boar will do instead of beef.

>

> I understand, of course, that it should be beef if it's to be the

original,

> authentic Texas style chili, but I happen to have a pound of wild boar

steak

> in the fridge and was thinking I might use this recipe to cook it. What do

> you think? Wil l it be edible at all...

>

> love

> /Reb

>

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lol! Road STUN. You really crack me up!To: MSersLife Sent: Wed, March 2, 2011 8:29:21 PMSubject: RE: Question (especially) for the Texans on the list

Hey, it was only roadSTUN, at least til my dad got there... :-D

And I missed that memorable meal, thank goodness. If I'd been there, I

would have et it - when I was a kid, you ate what was put in front of you!

;-D

in WY

Practical Blackwork Designs

http://practicalblackwork.com

http://practical-blackwork.blogspot.com

"You get a wonderful view from the point of no return..."

Question (especially) for the Texans on the list

>

>

> I just found a recipe of "Chili con carne, Texas style", that sounds

> delicious! Something like this, although this is not the actual recipe I

> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx

>

> Now I'd like to know if you (or should that be "all y'all"...) think wild

> boar will do instead of beef.

>

> I understand, of course, that it should be beef if it's to be the

original,

> authentic Texas style chili, but I happen to have a pound of wild boar

steak

> in the fridge and was thinking I might use this recipe to cook it. What do

> you think? Wil l it be edible at all...

>

> love

> /Reb

>

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Interesting topic, Akiba! My fridge is a small, vintage propane fridge since we are off-grid. The freezer is the size of a shoe box so there isn't much in there. lol The freezer has a small package of chicken for soup, frozen corn, orange juice and some butter peas. The fridge has some steak for dinner, milk, orange juice, green chilies, leftovers from last night (mashed potatoes, gravy), real butter, buttermilk, cream cheese, grapefruit juice, sharp cheese.... There are a few condiments that need to be refrigerated like blue cheese dressing and hot chinese mustard.The pantry is a whole other story. There are cans of vegetables, canned tomatoes, canned tomato sauce, boxes of mixes like brownies and white cake, lard, shortening,

oil, olive oil, rye flour, noodles, macaroni, catsup, mustard, vinegars, corn meal, masa harina, dried red chilies, coffee, homemade hot cocoa mix, a big variety of teas, dry milk, cocoa, powdered sugar, brown sugar, lima beans... too much to mention. There are big bags (25 and 50 pounds) of wheat flour, white flour, pinto beans). There are also home canned jars of green tomato sweet relish, watermelon preserves, dill pickles, bread and butter pickles and homemade catsup. We also have a spice pantry full of all the regular spices as well as dried chili flakes, chili powder, green chili powder, chile tepin powder, yeast, sea salt... stuff like that. SharonThis email is a natural hand made product. The slight

variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Wed, March 2, 2011 11:59:40 AMSubject: Re: Question (especially) for the Texans on the list

Speaking of different meats and such, I was wanting to ask a group question...

What is in your fridge/freezer/pantry *right now*?

My fridge has:

Milk, orange juice, bacon, beer, butter, cheese (several types), condiments, my bottle of LDN, some vitamins (I think things like the omega/fish oil caps need to be refrigerated, so I do), water, yogurt, flour, raisins, salad (2 kinds), fresh veggies, potatoes, onion, garlic, salad dressing (bleu cheese into which I have mixed bacon bits...homemade so I know they ARE bacon!)

My freezer has meat, chicken, fries, ice cream (yum!), assorted frozen veggies, raviolis, bread, rolls, coffee, and the schwans guy will come tomorrow and add to the list

Pantry...wow, that's full of everything...ovaltein, cake mix, frosting, canned veggies (asparagus, tomatoes with chilis, corn, green beans, peas, black-eyed peas), yams, pasta sauce, pop tarts, crackers, demarara sugar, honey, a tin of international coffee stuff, assorted teas, rice (brown and white), pasta, mac n' cheese, hamburger helper, peanut butter, tuna, jiffy mix, oatmeal, cookies...

See, I think a look into one's kitchen is look into one's soul...

So what does your kitchen have? I am sure I have left things out...

I'm also interested in the different cultural aspects, like I'd imagine Sharon's has more things like corn flour and chilis, and Reb's? Can't even imagine what delights his larder holds!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be

beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

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Interesting topic, Akiba! My fridge is a small, vintage propane fridge since we are off-grid. The freezer is the size of a shoe box so there isn't much in there. lol The freezer has a small package of chicken for soup, frozen corn, orange juice and some butter peas. The fridge has some steak for dinner, milk, orange juice, green chilies, leftovers from last night (mashed potatoes, gravy), real butter, buttermilk, cream cheese, grapefruit juice, sharp cheese.... There are a few condiments that need to be refrigerated like blue cheese dressing and hot chinese mustard.The pantry is a whole other story. There are cans of vegetables, canned tomatoes, canned tomato sauce, boxes of mixes like brownies and white cake, lard, shortening,

oil, olive oil, rye flour, noodles, macaroni, catsup, mustard, vinegars, corn meal, masa harina, dried red chilies, coffee, homemade hot cocoa mix, a big variety of teas, dry milk, cocoa, powdered sugar, brown sugar, lima beans... too much to mention. There are big bags (25 and 50 pounds) of wheat flour, white flour, pinto beans). There are also home canned jars of green tomato sweet relish, watermelon preserves, dill pickles, bread and butter pickles and homemade catsup. We also have a spice pantry full of all the regular spices as well as dried chili flakes, chili powder, green chili powder, chile tepin powder, yeast, sea salt... stuff like that. SharonThis email is a natural hand made product. The slight

variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Wed, March 2, 2011 11:59:40 AMSubject: Re: Question (especially) for the Texans on the list

Speaking of different meats and such, I was wanting to ask a group question...

What is in your fridge/freezer/pantry *right now*?

My fridge has:

Milk, orange juice, bacon, beer, butter, cheese (several types), condiments, my bottle of LDN, some vitamins (I think things like the omega/fish oil caps need to be refrigerated, so I do), water, yogurt, flour, raisins, salad (2 kinds), fresh veggies, potatoes, onion, garlic, salad dressing (bleu cheese into which I have mixed bacon bits...homemade so I know they ARE bacon!)

My freezer has meat, chicken, fries, ice cream (yum!), assorted frozen veggies, raviolis, bread, rolls, coffee, and the schwans guy will come tomorrow and add to the list

Pantry...wow, that's full of everything...ovaltein, cake mix, frosting, canned veggies (asparagus, tomatoes with chilis, corn, green beans, peas, black-eyed peas), yams, pasta sauce, pop tarts, crackers, demarara sugar, honey, a tin of international coffee stuff, assorted teas, rice (brown and white), pasta, mac n' cheese, hamburger helper, peanut butter, tuna, jiffy mix, oatmeal, cookies...

See, I think a look into one's kitchen is look into one's soul...

So what does your kitchen have? I am sure I have left things out...

I'm also interested in the different cultural aspects, like I'd imagine Sharon's has more things like corn flour and chilis, and Reb's? Can't even imagine what delights his larder holds!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be

beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

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Interesting topic, Akiba! My fridge is a small, vintage propane fridge since we are off-grid. The freezer is the size of a shoe box so there isn't much in there. lol The freezer has a small package of chicken for soup, frozen corn, orange juice and some butter peas. The fridge has some steak for dinner, milk, orange juice, green chilies, leftovers from last night (mashed potatoes, gravy), real butter, buttermilk, cream cheese, grapefruit juice, sharp cheese.... There are a few condiments that need to be refrigerated like blue cheese dressing and hot chinese mustard.The pantry is a whole other story. There are cans of vegetables, canned tomatoes, canned tomato sauce, boxes of mixes like brownies and white cake, lard, shortening,

oil, olive oil, rye flour, noodles, macaroni, catsup, mustard, vinegars, corn meal, masa harina, dried red chilies, coffee, homemade hot cocoa mix, a big variety of teas, dry milk, cocoa, powdered sugar, brown sugar, lima beans... too much to mention. There are big bags (25 and 50 pounds) of wheat flour, white flour, pinto beans). There are also home canned jars of green tomato sweet relish, watermelon preserves, dill pickles, bread and butter pickles and homemade catsup. We also have a spice pantry full of all the regular spices as well as dried chili flakes, chili powder, green chili powder, chile tepin powder, yeast, sea salt... stuff like that. SharonThis email is a natural hand made product. The slight

variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Wed, March 2, 2011 11:59:40 AMSubject: Re: Question (especially) for the Texans on the list

Speaking of different meats and such, I was wanting to ask a group question...

What is in your fridge/freezer/pantry *right now*?

My fridge has:

Milk, orange juice, bacon, beer, butter, cheese (several types), condiments, my bottle of LDN, some vitamins (I think things like the omega/fish oil caps need to be refrigerated, so I do), water, yogurt, flour, raisins, salad (2 kinds), fresh veggies, potatoes, onion, garlic, salad dressing (bleu cheese into which I have mixed bacon bits...homemade so I know they ARE bacon!)

My freezer has meat, chicken, fries, ice cream (yum!), assorted frozen veggies, raviolis, bread, rolls, coffee, and the schwans guy will come tomorrow and add to the list

Pantry...wow, that's full of everything...ovaltein, cake mix, frosting, canned veggies (asparagus, tomatoes with chilis, corn, green beans, peas, black-eyed peas), yams, pasta sauce, pop tarts, crackers, demarara sugar, honey, a tin of international coffee stuff, assorted teas, rice (brown and white), pasta, mac n' cheese, hamburger helper, peanut butter, tuna, jiffy mix, oatmeal, cookies...

See, I think a look into one's kitchen is look into one's soul...

So what does your kitchen have? I am sure I have left things out...

I'm also interested in the different cultural aspects, like I'd imagine Sharon's has more things like corn flour and chilis, and Reb's? Can't even imagine what delights his larder holds!

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be

beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

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I KNEW you would have all kinds of chilis!!!!Your pantry is enviable...really...

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

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I KNEW you would have all kinds of chilis!!!!Your pantry is enviable...really...

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

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I KNEW you would have all kinds of chilis!!!!Your pantry is enviable...really...

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list> > > I just found a recipe of "Chili con carne, Texas style", that sounds> delicious! Something like this, although this is not the actual recipe I> found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx > > Now I'd like to know if you (or should that be "all y'all"...) think wild> boar will do instead of beef. > > I understand, of course, that it should be beef if it's to be the original,> authentic Texas style chili, but I happen to have a pound of wild boar steak> in the fridge and was thinking I might use this recipe to cook it. What do> you think? Wil l it be edible at all... > > love> /Reb>

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The cooking wine...have you ever thought about making ice cubes from it? That way it stays fresh and doesn't turn to vinegar,. And when you need it it is easier to measure. Or at least that is what Martha tells us...I've never HAD leftover wine of any sort...and for cooking, if I can't drink it, I'm not cooking with it

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > delicious! Something like this, although this is not the actual recipe I > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx> > > > > Now I'd like to know if you (or should that be "all y'all"...) think wild > > boar will do instead of beef. > > > > I understand, of course, that it should be beef if it's to be the original> > > authentic Texas style chili, but I happen to have a pound of wild boar> steak > > in the fridge and was thinking I might use this recipe to cook it. What do > > you think? Wil l it be edible at all... > > > > love > > /Reb > >>

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I thought wine wouldn't freeze. I didn't think alcohol could freeze. Maybe it doesn't have that much alcohol in it?To: MSersLife Sent: Thu, March 3, 2011 2:44:08 PMSubject: Re: Question (especially) for the Texans on the list

The cooking wine...have you ever thought about making ice cubes from it? That way it stays fresh and doesn't turn to vinegar,. And when you need it it is easier to measure. Or at least that is what Martha tells us...I've never HAD leftover wine of any sort...and for cooking, if I can't drink it, I'm not cooking with it

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > delicious! Something like this, although this is not the actual recipe I > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx> > >

> > Now I'd like to know if you (or should that be "all y'all"...) think wild > > boar will do instead of beef. > > > > I understand, of course, that it should be beef if it's to be the original> > > authentic Texas style chili, but I happen to have a pound of wild boar> steak > > in the fridge and was thinking I might use this recipe to cook it. What do > > you think? Wil l it be edible at all... > > > > love > > /Reb > >>

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I believe it does, at least according to Martha...I know beer freezes...

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > delicious! Something like this, although this is not the actual recipe I > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail.aspx> > > > > Now I'd like to know if you (or should that be "all y'all"...) think wild > > boar will do instead of beef. > > > > I understand, of course, that it should be beef if it's to be the original> > > authentic Texas style chili, but I happen to have a pound of wild boar> steak > > in the fridge and was thinking I might use this recipe to cook it. What do > > you think? Wil l it be edible at all... > > > > love > > /Reb > >>

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We have done that in the past. Occasionally, when we've had some leftover wine. But somehow those ice cubes feel "messy" (a lot messier than pouring from a bottle at least), so usually we cheat and use the non-alcoholic cooking wine, with preservatives in it. It can be used for at least 4 months after having been opened, without turning into vinegar. According to the label that is, we have never had the opportunity to test it to its limits, because a bottle of cooking wine will never last that long here... love/Reb > > > > > > In south Texas we have a wild pig called a "javalina" - they are a > > > nuisance animal, and lots of people hunt them. And then we would eat> them! > > > :-D > > > I would think boar meat, like javalina, would do just fine in chili! I > > > would "pre-treat" in any way you would use with boar (we used to boil> the > > > javalina meat with oranges and lemons to lessen the strong taste) and> try

> > it > > > out! > > > > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D > > > > > > > > > > > > in WY > > > Practical Blackwork Designs > > > http://practicalblackwork.com > > > http://practical-blackwork.blogspot.com > > > > > > "You get a wonderful view from the point of no return..." > > > -----Origin al Message----- > > > From: MSersLife [mailto:MSersLife ] On

> > Behalf > > > Of Reb D > > > Sent: Tuesday, March 01, 2011 10:10 AM > > > To: MSersLife > > > Subject: Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx

> > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original

> > > > > authentic Texas style chili, but I happen to have a pound of wild boar

> > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > >

> >>

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It does. Even vermouth (the kind of strong wine used in is) freezes eventually, or at least partly (forgot a bottle of that in the freezer once, and it separated into liquid alcohol and frozen flavor parts, more or less). But stronger than that, and it doesn't freeze. We refer to (accidentally) frozen beer as "adult slushie"... ;-)love/Reb > > > > > > In south Texas we have a wild pig called a "javalina" - they are a > > > nuisance animal, and lots of people hunt them. And then we would eat> them! > > > :-D > > > I would think boar meat, like javalina, would do just fine in chili! I > > > would "pre-treat" in any way you would use with boar (we used to boil> the > > > javalina meat with oranges and lemons to lessen the strong taste) and> try

> > it > > > out! > > > > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D > > > > > > > > > > > > in WY > > > Practical Blackwork Designs > > > http://practicalblackwork.com > > > http://practical-blackwork.blogspot.com > > > > > > "You get a wonderful view from the point of no return..." > > > -----Origin al Message----- > > > From: MSersLife [mailto:MSersLife ] On

> > Behalf > > > Of Reb D > > > Sent: Tuesday, March 01, 2011 10:10 AM > > > To: MSersLife > > > Subject: Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx

> > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original

> > > > > authentic Texas style chili, but I happen to have a pound of wild boar

> > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > >

> >>

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I just realized; I forgot about the lingonberries!Add to the list: 2 kinds of lingonberry jam in the fridge, and lingonberries in the freezer...I suppose it was too obvious to be remembered... I also forgot, in the fridge, a small box of chocolates. A Christmas gift. It's that expensive (and yummy) kind, of which you could only eat one or possibly two at a time, and that you keep saving for a "special occasion", till you have to throw it out...love/Reb > > > > > > In south Texas we have a wild pig called a "javalina" - they are a > > > nuisance animal, and lots of people hunt them. And then we would eat> them! > > > :-D > > > I would think boar meat, like javalina, would do just fine in chili! I > > > would "pre-treat" in any way you would use with boar (we used to boil> the > > > javalina meat with oranges and lemons to lessen the strong taste) and> try

> > it > > > out! > > > > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D > > > > > > > > > > > > in WY > > > Practical Blackwork Designs > > > http://practicalblackwork.com > > > http://practical-blackwork.blogspot.com > > > > > > "You get a wonderful view from the point of no return..." > > > -----Origin al Message----- > > > From: MSersLife [mailto:MSersLife ] On

> > Behalf > > > Of Reb D > > > Sent: Tuesday, March 01, 2011 10:10 AM > > > To: MSersLife > > > Subject: Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx

> > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original

> > > > > authentic Texas style chili, but I happen to have a pound of wild boar

> > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > >

> >>

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And I forgot about the apricot jam and grape jelly...and the hoisin sauce, and the Chinese HOT mustard..I think there are about 3 different mustards...yellow, spicy and HOT...also have eggs (too obvious to remember lol) and in the pantry, cereal and potato flakes, the kind used for instant mashed potatoes but I also use for breading.

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~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original > > > > > authentic Texas style chili, but I happen to have a pound of wild boar > > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > > > >>

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I could come visit, Reb, and THAT would be a special occasion, worthy of eating chocolates! Right? And you WOULD save some for me...yes? lol.To: MSersLife Sent: Fri, March 4, 2011 9:30:15 AMSubject: Re: Question

(especially) for the Texans on the list

I just realized; I forgot about the lingonberries!Add to the list: 2 kinds of lingonberry jam in the fridge, and lingonberries in the freezer...I suppose it was too obvious to be remembered... I also forgot, in the fridge, a small box of chocolates. A Christmas gift. It's that expensive (and yummy) kind, of which you could only eat one or possibly two at a time, and that you keep saving for a "special occasion", till you have to

throw it out...love/Reb > > > > > > In south Texas we have a wild pig called a "javalina" - they are a > > > nuisance animal, and lots of people hunt them. And then we would eat> them! > > > :-D > > > I would think boar meat, like javalina, would do just fine in chili! I > > > would "pre-treat" in any way you would use with boar (we used to boil> the > > > javalina meat with oranges and lemons to lessen the strong taste) and> try

> > it > > > out! > > > > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D > > > > > > > > > > > > in WY > > > Practical Blackwork Designs > > > http://practicalblackwork.com > > > http://practical-blackwork.blogspot.com > > > > > > "You get a wonderful view from the point of no return..." > > > -----Origin al Message----- > > > From: MSersLife [mailto:MSersLife ] On

> > Behalf > > > Of Reb D > > > Sent: Tuesday, March 01, 2011 10:10 AM > > > To: MSersLife > > > Subject: Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx

> > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original

> > > > > authentic Texas style chili, but I happen to have a pound of wild boar

> > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > >

> >>

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And I can use the companion fare....

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original > > > > > authentic Texas style chili, but I happen to have a pound of wild boar > > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > > > >>

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And I can use the companion fare....

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original > > > > > authentic Texas style chili, but I happen to have a pound of wild boar > > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > > > >>

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And I can use the companion fare....

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original > > > > > authentic Texas style chili, but I happen to have a pound of wild boar > > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > > > >>

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rofl, Akiba! Yup!To: MSersLife Sent: Fri, March 4, 2011 1:18:18 PMSubject: Re: Question (especially) for the Texans on the list

And I can use the companion fare....

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original > > > > > authentic Texas style chili, but I

happen to have a pound of wild boar > > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > > > >>

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rofl, Akiba! Yup!To: MSersLife Sent: Fri, March 4, 2011 1:18:18 PMSubject: Re: Question (especially) for the Texans on the list

And I can use the companion fare....

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original > > > > > authentic Texas style chili, but I

happen to have a pound of wild boar > > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > > > >>

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rofl, Akiba! Yup!To: MSersLife Sent: Fri, March 4, 2011 1:18:18 PMSubject: Re: Question (especially) for the Texans on the list

And I can use the companion fare....

  ~*~Hugs~*~

~*~Akiba~*~

Pragmatic Visionary

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Question (especially) for the Texans on the list > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > delicious! Something like this, although this is not the actual recipe I> > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> aspx > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> wild > > > boar will do instead of beef. > > > > > > I understand, of course, that it should be beef if it's to be the> original > > > > > authentic Texas style chili, but I

happen to have a pound of wild boar > > steak > > > in the fridge and was thinking I might use this recipe to cook it. What> do > > > you think? Wil l it be edible at all... > > > > > > love > > > /Reb > > > > >>

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Certainly! And the chocolate really IS good. It's from a local "chocolaterie", it's handmade, from scratch, the ingredients are all top quality, and the combinations of flavors are all exquisite. And that's precisely the problem... Because you feel you can't have one unless you are really going to savor it, and that the occasion warrants it, of course. And eventually they get old in the fridge... We have been given boxes of their chocolates before, and that's what always happens. They are excellent, THAT'S the problem...So, yes, do come by and have some! With an espresso or a nice wine perhaps? love/Reb > > > > > > > > In south Texas we have a wild pig called a "javalina" - they are a > > > > nuisance animal, and lots of people hunt them. And then we would eat> > them! > > > > :-D > > > > I would think boar meat, like javalina, would do just fine in chili! I > > > > would "pre-treat" in any way you would use with boar (we used to boil> > the > > > > javalina meat with oranges and lemons to lessen the strong taste) and> > try > > > it > > > > out! > > > > > > > > Chili also works with moose, elk, antelope, rabbit, rattlesnake.... :-D > > > > > > > > > > > > > > > > in WY > > > > Practical Blackwork Designs > > > > http://practicalblackwork.com > > > > http://practical-blackwork.blogspot.com > > > > > > > > "You get a wonderful view from the point of no return..." > > > > -----Origin al Message----- > > > > From: MSersLife [mailto:MSersLife ] On > > > Behalf > > > > Of Reb D > > > > Sent: Tuesday, March 01, 2011 10:10 AM > > > > To: MSersLife > > > > Subject: Question (especially) for the Texans on the list > > > > > > > > > > > > I just found a recipe of "Chili con carne, Texas style", that sounds > > > > delicious! Something like this, although this is not the actual recipe I> > > > > > found: http://allrecipes.com//Recipe/dakotas-texas-style-chili/Detail> > aspx > > > > > > > > > > > Now I'd like to know if you (or should that be "all y'all"...) think> > wild > > > > boar will do instead of beef. > > > > > > > > I understand, of course, that it should be beef if it's to be the> > original > > > > > > > authentic Texas style chili, but I happen to have a pound of wild boar > > > steak > > > > in the fridge and was thinking I might use this recipe to cook it. What> > do > > > > you think? Wil l it be edible at all... > > > > > > > > love > > > > /Reb > > > > > > >> >>

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