That's SWEET, Jay!!!
I love the recipe....wanna cough-up more specifics or is it a well guarded secret?
I love the recipe....wanna cough-up more specifics or is it a well guarded secret?
no secrets. what do you want to know?
how about ingredient amounts, Paulky
OOPS! Sorry, 'bout that, Pauly....typo~~ And I missed the part about not know the measurements. Can't keep up on EVERY postSO formal!!! You know my name.
Anyway......he already said he didn't remember the amounts, so I figured I guess.....
is that what they call it now geeme?
OOPS! Sorry, 'bout that, Pauly....typo~~ And I missed the part about not know the measurements. Can't keep up on EVERY post
JayT, please tell me you put the chili into flat pans or shallow bowls to chill in the garage overnight?
no I didn't, but my garage is colder than my fridge, does that count?
Sorry to get all off on a Food Service101 tangent here. Just don't want anyone to get sick.
Hey - don't get me wrong - I'm completely with SL on this one, too. Just ribbin' a certain PA Posse member whom we all know and love....I'm with salsalady on this one. Remember the danger zone for food bacteria. 40°F (4.4°C) and 140°F (60°C)
Wouldn't re-cooking the chili kill any nasties? Just curious
Wouldn't re-cooking the chili kill any nasties? Just curious