Texas Fall/Winter thread!

[jinman]

I think all this talk of beans in chili is a red herring. Sure, you can put beans in chili just like you put chopped onions and grated cheese. What I've been surprised about is I've heard tomatoes mentioned a couple of times in this thread and true Texas chili has neither tomatoes nor beans. Now, you can fix it anyway that suits you, but a pure Texas bowl-o-red is made from chili paste and course ground beef, no beans nor tomatoes.

Oh yes, if you want to put Worcestershire sauce (Lea & Perrins), or A-1, or ketchup on one of my grilled rib-eye steaks, that is fine. That's also the last time I will cook a rib-eye for you. The next time you come to my house to eat, I'll probably have hamburgers or pork chops. I just refuse to buy the best cuts of meat and cook them perfectly for people to cover with the taste of some sauce. If sauce is what you want to taste, I guarantee you it tastes the same on hamburgers. A perfectly cooked rib-eye or t-bone doused in A-1 is an abomination. You can quote me on that.

 

[bindian]

How long before she was scrapped?

I was with the A-7D a couple years, which was the AF version of the
F-8J. Talk about a vacuum cleaner prone to FOD.

Ron,
Just what did you do with the A-7D? I thought you were in the Air Force building revetments and/or hangars?????
hugs, Brandi

 

[bindian]

I don't put anything on my T bone steaks after I cook them with Stubbs beef rub and beef marinade. We have tried Jack Daniels marinade in a bag a few times and it is always excellent.
hugs, Brandi

 

[pacerron]

Oh yes, if you want to put Worcestershire sauce (Lea & Perrins), or A-1, or ketchup on one of my grilled rib-eye steaks, that is fine. That's also the last time I will cook a rib-eye for you. The next time you come to my house to eat, I'll probably have hamburgers or pork chops. I just refuse to buy the best cuts of meat and cook them perfectly for people to cover with the taste of some sauce. If sauce is what you want to taste, I guarantee you it tastes the same on hamburgers. A perfectly cooked rib-eye or t-bone doused in A-1 is an abomination. You can quote me on that.

Bonjour and Bon Appetit

I agree completely:thumbsup:

 

[pacerron]

Ron,
Just what did you do with the A-7D? I thought you were in the Air Force building revetments and/or hangars?????
hugs, Brandi

Yep,
A7D's need runways and hangers too.
You know every system also has its own specialized ground support structures as well that are constantly upgraded.
No "wonder arches" here though.

 

[Bird]

I think all this talk of beans in chili is a red herring. Sure, you can put beans in chili just like you put chopped onions and grated cheese. What I've been surprised about is I've heard tomatoes mentioned a couple of times in this thread and true Texas chili has neither tomatoes nor beans. Now, you can fix it anyway that suits you, but a pure Texas bowl-o-red is made from chili paste and course ground beef, no beans nor tomatoes.

Oh yes, if you want to put Worcestershire sauce (Lea & Perrins), or A-1, or ketchup on one of my grilled rib-eye steaks, that is fine. That's also the last time I will cook a rib-eye for you. The next time you come to my house to eat, I'll probably have hamburgers or pork chops. I just refuse to buy the best cuts of meat and cook them perfectly for people to cover with the taste of some sauce. If sauce is what you want to taste, I guarantee you it tastes the same on hamburgers. A perfectly cooked rib-eye or t-bone doused in A-1 is an abomination. You can quote me on that.

We've used a number of chili recipes in the past, but since we've gotten older and lazier, we make our chili with Wick Fowler's 2 Alarm Chili Kit, and we do put the tomato sauce in it. It may not be the best in the world, but it ain't bad.

I don't think I've tasted any A-1 sauce in the last 40 years or more. I don't want any sauce or ketchup added after it's cooked, but I do like to sprinkle a little dry seasoning on the steaks before they're cooked. And naturally, a couple that I liked are no longer available, but the KC Masterpiece BBQ Seasoning is pretty good. I apply it a good while, or even overnight, before cooking.

 

[jinman]

Bird, I'm guilty of putting tomato sauce or paste into my chili too, but I realize the pure bowl-o-red is without tomatoes or beans.

I put salt and pepper on my steaks after cooking and will use rubs for sirloins and such, but in the US Navy I used to eat a filet mignon at the Chief's Club in San Diego that was only flavored with the bacon wrap (to my knowledge), and it was my eye opening moment to start eating good steak with nuthin' added but salt/pepper. I buy rib-eyes at Sam's and have yet to get one that wasn't tender, juicy, and delicious with nice charred outer layer and rich red meat inside. Once or twice a year is all I splurge on that thought.

 

[Western]

I think all this talk of beans in chili is a red herring. Sure, you can put beans in chili just like you put chopped onions and grated cheese. What I've been surprised about is I've heard tomatoes mentioned a couple of times in this thread and true Texas chili has neither tomatoes nor beans. Now, you can fix it anyway that suits you, but a pure Texas bowl-o-red is made from chili paste and course ground beef, no beans nor tomatoes.

Oh yes, if you want to put Worcestershire sauce (Lea & Perrins), or A-1, or ketchup on one of my grilled rib-eye steaks, that is fine. That's also the last time I will cook a rib-eye for you. The next time you come to my house to eat, I'll probably have hamburgers or pork chops. I just refuse to buy the best cuts of meat and cook them perfectly for people to cover with the taste of some sauce. If sauce is what you want to taste, I guarantee you it tastes the same on hamburgers. A perfectly cooked rib-eye or t-bone doused in A-1 is an abomination. You can quote me on that.

Jim, I bet "authentic" Texas chile was cooked in a boot too and likely South of the border

 

[Western]

Dennis,
I don't know; that's why I said: they say.
I don't read or understand French Cuisine menus so I'd fear what I might get.

I prefer "Cracker Barrel" home style cooking, these days, if I have to eat out.

My first choice is my wife's home cooking, but I have to take her out once in a while
to blow the stink off of her, particularly when she reminds me of some restaurant gift card
she has that is about to expire.

Ron, I'm with you on the "Cracker Barrel":thumbsup: All I've been to but one, have be great. Ditto on the wife's cooking being #1. My wife could have a restaurant if her career didn't get in the way:laughing: She still regularly gets hired to cook stuff (or rather paid to cook a certian dish), but not as much as she did when she was younger. (if she reads that last part I'm dead)

 

[foreman Etexas]

If its a good cut of meat,cooked medium rare,I wouldn't add anything but when its not,I will ask for the A1...