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jimmyjazz

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Posts posted by jimmyjazz

  1. 1 hour ago, Captainant said:

    What's up with the hate-boner for vocal fry? It's how they talk, why do you give a shit about the tones coming out of their mouth more than the words?

    Oh, it's a mindset fully put upon the right by talk radio.  The current theory is that vocal fry equates to mental illness.

    These fuckers will stop at nothing.

  2. She may have great legs, but Carrie Underwood makes worthless music and is highly overrated as a singer.  Zero soul.  Blech.

    (tell us what you really think, jj)

  3. Not that I have anything against smoking brisket, but it's really unnecessary if you're trying to make chili.  I'd start with a basic mix of ground or diced beef (chuck, sirloin, and even brisket if you know a butcher who will grind it for you -- HEB will), and maybe some ground pork.  Screw that up a few times before going all in with the good stuff.

  4. $2.1B for vacations over 20 years.

    $105M per year.

    $288K per day, every day.

     

    Let that sink in.  Right wing nutjobs are currently buying into the theory that Obama had a plan to soak the US government for $288K per day, 365 days per year.  No time off from vacations, $288K PER DAY.

    I weep for America.  Jesus.  Do some math you fools.

    • Like 1
  5. Oops . . . just saw this thread.  I grew up in Missouri and wrestled in HS.  I was merely average, never got close to State or anything like that.  Our wrestling coach was the assistant football coach and didn't know anything about wrestling, so all we did was lift weights and listen to him scream at us about "PRIDE".  We were strong as hell, though.  I still have a neck.

    Years later I was shooting the shit at a party with a friend who is an Austin musician of some renown and he mentioned he was state champ of Rhode Island, in a slightly higher weight class than I wrestled.  The beer was flowing so we decided to go a round in the front yard.  I pinned him.  Rhode Island, please.

  6. 8 minutes ago, Murfdogg21 said:

    Most AP English teachers can suck a dick. A smart kid can knock out their math and science homework in maybe 30 minutes for each class. Social studies might give you some light reading a couple times a week. AP Spanish will give you some vocab or worksheets. Here comes AP English teacher assigning 10 chapters of Wuthering Heights and 3 essays by Thursday. English seemed to have the greatest delta in workload between the honors/AP vs on-level versions of the class. 

    Which HS?  I've seen AP Physics get pretty insane.  Summer assignments on AP English, too, I have to admit.

  7. 14 minutes ago, Horn Under a Bad Sign said:

    The same President who claims that we have the greatest economy in history also claims that the Fed has been calling it wrong for too long.

    . . . and he's the same President who appointed Jerome Powell as Chairman of the Fed.

  8. 4 minutes ago, Fudge Nuggets said:

    Let me tell you one God damn thing... a breakfast consisting of fried eggs, hot links, biscuits with sausage gravy and grits can't be beat.  Of course if you eat it more than twice a year you'll be dead pretty soon.

    Let's say I eat that breakfast once a week and die of coronary artery disease in 5 years.

    OR, I never eat that breakfast and get hit by a bus in 5 years.

    Who's the winner NOW?

    • Like 4
  9. "Real" Texas chili (derived from the San Antonio Chili Queens) doesn't include tomatoes, but plenty of modern Texas red recipes do.  It's not dogma like "no beans".  That said, I doubt you'll need tomato paste.  You want to taste peppers, onion, garlic and cumin more than the other stuff.

    A little chicken stock won't hurt.

    Note that he suggested you brown the meat before simmering, so doing so cold isn't gonna hurt.  Dicing the smoked brisket will be easier if it's chilled, so I'd do it right out of the refrigerator and just make sure it gets fully heated in the pot.

  10. 8 hours ago, elfenix said:

    the brisket is already cooked, and much further cooking is likely going to turn it to mush

    brown and season your ground beef.  remove, then add in onion and fresh peppers and start cooking down.  add garlic and chili powder.  deglaze with shiner.  add meat, add tomatoes and start simmering.  once you've reduced the liquid down so that it's not runny add cubed brisket, give it a stir, and take it off the heat.*  let cool on the burner for a bit, then overnight in the fridge. next day just warm  up the portions you want to eat.  serve with shredded cheese, chopped onion, japs, hot sauce, and crackers or tortillas.  if your family likes beans warm some up to add to their own yankee bowls (pintos, as those are at least a tex mex bean).

    That seems dead on to me.  I would only say that I've done 2-3 hour cooks with fully smoked brisket and it didn't turn to mush, but there's probably no good reason to risk it.  Get it in there the last 30 minutes or so and that should be plenty.

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