Chili: Vehemently wrong about something stupid.

The Something Awful Forums > Discussion > Goons with Spoons > Chili: Vehemently wrong about something stupid.

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I'm seeing lots of beef, how do you guys feel about pork and a pork stock? Beef anything is hella expensive over here, pork is much more reasonable.

# ¿ May 7, 2012 07:58

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# ¿ May 7, 2024 17:32

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

SYFY HYPHY posted:

Are you a retarded girl?

No I'm a manly bro, however dropping $80 to make chili is unacceptable.

# ¿ May 7, 2012 08:29

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

branedotorg posted:

You're in korea if i recall? Even chuck, shin or oxtail? You want the cheapest connective tissue riddled pieces, not fillet or galbi. Or just use pork or a mix.

Indeed I am. Those are cheaper but pretty much all beef is terribly expensive unless I can score some American MAD COW HOLY poo poo!!! beef for nothing. The concept of a pulled pork chili is deeply intriguing to me, I will try with some shoulder. Pork isn't exactly cheap either but compared to beef, no contest.

# ¿ May 7, 2012 13:32

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

What kind of flavor profile do those chiles have? I'd have to hunt down a substitute. I have a giant bag of dried generic hot red peppers at the moment.

# ¿ May 8, 2012 09:51

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

GrAviTy84 posted:

Posted earlier in the thread, will repost. This resource is invaluable for people wanting to know about dried peppers: http://www.foodsubs.com/Chiledry.html

Nice. None of those are what I have but this will be useful, thanks.

# ¿ May 9, 2012 01:21

The Something Awful Forums > Discussion > Goons with Spoons > Chili: Vehemently wrong about something stupid.