Thunderbird Club

[GonePlaid]

My van has painted bumpers and a painted radiator grill. I need to do an upgrade.

BTW, I notice that some car companies refer to them as"front/rear valances"

 

[Christine]

Oh,yeah. They do it here. It tastes about as good as it sounds. Sorta like Velveeta but not as good.

No! I always imagined that burgers in the states would be like the Rolls Royce version

 

[GonePlaid]

No! I always imagined that burgers in the states would be like the Rolls Royce version

Seriously the"upscale"places where burgers are $15 up use real ingredients(mostly). The fast"food"joints,not so much. Recently had a Kobe beef burger. Needed Nothing! on it! Worth the bucks.addendum: Crap! I hadn't thought of that for awhile. Now I gotta go there again. Dang me!

 

[JJR58]

No! I always imagined that burgers in the states would be like the Rolls Royce version

Depends where you go. When i went to see Scott play last Wednesday night, i ordered a burger, which i haven't had in a while.
It was excellent. Was certainly no run of the mill usual garbage. And they made it the way i asked.

 

[GonePlaid]

Depends where you go. When i went to see Scott play last Wednesday night, i ordered a burger, which i haven't had in a while.
It was excellent. Was certainly no run of the mill usual garbage. And they made it the way i asked.

Oh, yeah. The place we play Friday has great burgers. They just don't reheat at home worth a damn and once we pack up I'm outta there. I get the 1/2 rack which reheats just fine.

 

[Christine]

OK here's another one: Chilli in a bowl, do you have such a thing, if so what is it?

Something from Tom Wait's "Eggs and Sausage" that always catches my ears

 

[Gaolee]

OK here's another one: Chilli in a bowl, do you have such a thing, if so what is it?

Something from Tom Wait's "Eggs and Sausage" that always catches my ears

Chili is one of those things that's regional and open to as much debate as what constitutes proper barbecue. Some places, chili is a thick soup that's mostly spiced meat. Other places, you don't need meat but you do need lots of pinto beans. It's never, ever thin and it's almost always reddish brown. And spicy. Mild or hot or extra hot is optional, but always spicy. My preference is for beans, no meat, and high heat levels. That's an opinion that would start fights in parts of Texas. They do barbecue wrong in some parts of Texas anyway, so what do they know? Too much brown sugar based sauce, not enough vinegar and pepper. Barbecue should marinate for days before being smoked for hours. Sauce of any kind is optional and should't be necessary. That goopy stuff that comes in a bottle that calls itself "Barbecue sauce" is a fraud, perpetrated by shady organizations with evil intent, determined to undermine the truth. You don't put that stuff in bean or beef chili, either.

Then you get to New Mexico, right next to Texas. Chili is either red or green, and it's similar to what gets called salsa almost everywhere else, except that it's got a finer texture and lots more flavor. Some is hot and spicy, some is milder, but it's all got a bit of zing to it. I like 'em both. You put chili on all kinds of things, usually more Mexican and Native American than Tex-Mex. I have never seen that kind of chili anywhere except New Mexico. If you are in New Mexico and somebody asks you "red or green," that's what they are talking about.

And then just to make things more complicated, anywhere you go, you can find a chili, which is a mild to hot pepper, either dried or fresh. Jalapenos are medium heat chilis, for example.

Got it? These are all true facts. Don't let anybody tell you otherwise.

 

[Larry V]

...and there are others that say that chili cannot contain beans in any form.

 

[JJR58]

...and there are others that say that chili cannot contain beans in any form.

I guess some might call that spaghetti sauce.

 

[Christine]

Blimey, sounds like a minefield. I get the picture though based on the regional thing. I can imagine the Texan version being heavily meat based. It sounds like it might be fun to travel around sampling the different versions, you could write a book on it I'm sure

 

[Dr_Feelgoood212]

Chili is one of those things that's regional and open to as much debate as what constitutes proper barbecue. Some places, chili is a thick soup that's mostly spiced meat. Other places, you don't need meat but you do need lots of pinto beans. It's never, ever thin and it's almost always reddish brown. And spicy. Mild or hot or extra hot is optional, but always spicy. My preference is for beans, no meat, and high heat levels. That's an opinion that would start fights in parts of Texas. They do barbecue wrong in some parts of Texas anyway, so what do they know? Too much brown sugar based sauce, not enough vinegar and pepper. Barbecue should marinate for days before being smoked for hours. Sauce of any kind is optional and should't be necessary. That goopy stuff that comes in a bottle that calls itself "Barbecue sauce" is a fraud, perpetrated by shady organizations with evil intent, determined to undermine the truth. You don't put that stuff in bean or beef chili, either.

Then you get to New Mexico, right next to Texas. Chili is either red or green, and it's similar to what gets called salsa almost everywhere else, except that it's got a finer texture and lots more flavor. Some is hot and spicy, some is milder, but it's all got a bit of zing to it. I like 'em both. You put chili on all kinds of things, usually more Mexican and Native American than Tex-Mex. I have never seen that kind of chili anywhere except New Mexico. If you are in New Mexico and somebody asks you "red or green," that's what they are talking about.

And then just to make things more complicated, anywhere you go, you can find a chili, which is a mild to hot pepper, either dried or fresh. Jalapenos are medium heat chilis, for example.

Got it? These are all true facts. Don't let anybody tell you otherwise.

AND one ingredient MUST be imported from Chile
If not then it's just stew or salsa

 

[Larry V]

I guess some might call that spaghetti sauce.

Blimey, sounds like a minefield. I get the picture though based on the regional thing. I can imagine the Texan version being heavily meat based. It sounds like it might be fun to travel around sampling the different versions, you could write a book on it I'm sure

It's always been my understanding that chili in its purist form is bean-less.

The Great Chili Debate: Beans or No Beans?

 

[Christine]

Back on Lynyrd Skynyrd

This is a video I took in Manchester, Freebird, sorry it's a bit shaky

 

[Larry V]

Back on Lynyrd Skynyrd

This is a video I took in Manchester, Freebird, sorry it's a bit shaky

Have to wonder if these ol' timers still break out the Confederate Flag? I guess I'll know the answer to that in August.

 

[Christine]

Have to wonder if these ol' timers still break out the Confederate Flag? I guess I'll know the answer to that in August.

Any use? Not quite the confederate flag though

 

[JJR58]

AND one ingredient MUST be imported from Chile
If not then it's just stew or salsa

Ah, perhaps a good Chilean Cabernet Sauvignon?

 

[GonePlaid]

Chili is one of those things that's regional and open to as much debate as what constitutes proper barbecue. Some places, chili is a thick soup that's mostly spiced meat. Other places, you don't need meat but you do need lots of pinto beans. It's never, ever thin and it's almost always reddish brown. And spicy. Mild or hot or extra hot is optional, but always spicy. My preference is for beans, no meat, and high heat levels. That's an opinion that would start fights in parts of Texas. They do barbecue wrong in some parts of Texas anyway, so what do they know? Too much brown sugar based sauce, not enough vinegar and pepper. Barbecue should marinate for days before being smoked for hours. Sauce of any kind is optional and should't be necessary. That goopy stuff that comes in a bottle that calls itself "Barbecue sauce" is a fraud, perpetrated by shady organizations with evil intent, determined to undermine the truth. You don't put that stuff in bean or beef chili, either.

Then you get to New Mexico, right next to Texas. Chili is either red or green, and it's similar to what gets called salsa almost everywhere else, except that it's got a finer texture and lots more flavor. Some is hot and spicy, some is milder, but it's all got a bit of zing to it. I like 'em both. You put chili on all kinds of things, usually more Mexican and Native American than Tex-Mex. I have never seen that kind of chili anywhere except New Mexico. If you are in New Mexico and somebody asks you "red or green," that's what they are talking about.

And then just to make things more complicated, anywhere you go, you can find a chili, which is a mild to hot pepper, either dried or fresh. Jalapenos are medium heat chilis, for example.

Got it? These are all true facts. Don't let anybody tell you otherwise.

I just love when someone(BK,McD)puts "that sauce"on a burger and calls it BBQ. NOOOOOO! For me ,marinade it, smoke it,MAYBE baste it over dry rub. MMMMMMMMMMM. Oh, another gripe. It seems almost every place puts jalapeno in stuff. No problem w/ their heat, I just don't like 'em.I ask if I can get whatever it is that catches my eye w/o. If not ,I get something else. My bitter half and daughter can't hack any heat so a lot of restaurants are offa our list. PEOPLE! Not everyone likes Southwestern![end of rant,now back to our regular program]

 

[Dr_Feelgoood212]

Ah, perhaps a good Chilean Cabernet Sauvignon?

Even if it is salt, as long as one ingredient is from Chile.

 

[GonePlaid]

I guess some might call that spaghetti sauce.

Should we really muddle the waters and try to describe Skyline??

 

[JJR58]

Should we really muddle the waters and try to describe Skyline??