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General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!
I just made some chili with moose last weekend. See my JayT's Superhot Chile thread. I made it with moose, venison, kielbasa, smoked pork sausage, and an assortment of superhots.
I just made some chili with moose last weekend. See my JayT's Superhot Chile thread. I made it with moose, venison, kielbasa, smoked pork sausage, and an assortment of superhots.
One thing that is gaining in popularity around here is Bambi Chili. Deer is extremely lean but very tasty and the juices help make it tender.
One type I want to try is White Chili and not that concoction that is nothing but soup. I have some white tomato juice that I will add turkey breast and white kidney beans to.
Then I have yellow and orange tomato juice to try also. With 82 quarts of juice I should be able to fix several gallons of chili this winter and next spring.
I wish you hadn't posted that. As a Belgian, I quite like my fries, almost as much as I like chili. But I never thought of COMBINING the two. There goes my BMI...
I wish you hadn't posted that. As a Belgian, I quite like my fries, almost as much as I like chili. But I never thought of COMBINING the two. There goes my BMI...
I'm making my first batch of chili this weekend and I've got nearly a whole row of taters I can dig. It's my home-canned juice so I'm curious to see how it turns out.