Author: DmentD

Chili (Beef), ½ Alarm – Lutz

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Chili Sauce:

  • 4 C chicken stock
  • ½ onion (chopped)
  • 8 cloves garlic (minced)
  • 1 LG bell pepper (chopped) (optional)
  • 8 dried cascabel chili peppers (seeded & rinsed – save the seeds)
  • 8 dried ancho chili peppers (seeded & rinsed – save the seeds)

Chili Sauce Optional Additional Peppers (choose one):

  • 4 dried japones chili peppers (seeded & rinsed – save the seeds) (commonly used in Chinese dishes)
  • 4 jalapeño chili peppers – fresh or dried (whole, seeds and all)

Chili:

  • 1 TBS oil
  • 1 onion (chopped)
  • 8-10 cloves garlic (minced)
  • 2 LB cubed stew meat (or 1 LB cubed + 1 LB ground)
  • 1-2 QT chicken or beef stock
  • ¼ TSP ground cumin
  • 16 OZ diced tomatoes (if using canned, get the “no sodium added” variety)
  • 32 OZ cooked kidney/pinto/whatever beans (optional)
  • Salt & pepper (to taste)

Chili Sauce:

  1. Sauté the onions, garlic and bell pepper (if using) for the Chili Sauce.
  2. Combine the remaining Chili Sauce and Optional Additional Pepper ingredients and bring to a boil, then reduce to medium heat and simmer until the chilies become tender (approximately 30 to 45 minutes).
  3. Transfer to a blender or Cuisinart, or use a stick blender, and puree until smooth and saucy.
  4. Strain to get the pepper skin pieces out.
  5. Set aside.
  6. Yields ~3¼ C of sauce.

Chili:

  1. Sauté the onion and garlic in the oil until clear.
  2. Add the meat and brown, adding a pinch of salt and pepper during cooking.
  3. Add stock, enough to just cover the meat.
  4. Add the cumin.
  5. Cook until the meat is tender, maintaining the stock level to just above – approximately 1 to 1½ hours depending on the cut of meat you use.
  6. Once the meat is tender add the Chili Sauce, drained beans (if using), and diced tomatoes.
  7. Add stock to desired consistency (~1½ C). Bring to a boil then reduce the heat to medium and simmer.
  8. Taste, and adjust salt and pepper as desired (~½ TSP of each).
  9. If you want to add more pepper spice, add the saved seeds to taste. These will add heat quickly, so add a little at a time, boil for 10 minutes and taste again, repeating as necessary (start with 3 big pinches of seeds).
  10. Check the consistency of the chili, it should be slightly thinner than what you are aiming for, add broth as necessary.
  11. Reduce the heat to very low and simmer for 30 minutes. The chili will be ready to serve at this point, however the longer and slower you cook it, the better it will become. Reduce heat to very low and cook this for several hours, stirring frequently. 6 hours of slow cooking makes a thick, hearty, flavorful chili.

Yields 3 – 3½ quarts.

NOTES:

  • Good chili is a slow process – don’t rush it, the ingredients will build upon each other. Let it simmer low and slow all day, and you’ll be glad you did.
  • Beans are optional, if not using beans you’ll use more water or broth, and you’ll want to substitute more meat in place of the beans. Pre-cook pinto or kidney beans (or used canned) and go sparingly on the salt and other seasonings – less is more in this case, usually salt, pepper and onions. Cook till tender. If using canned beans, drain and rinse.
  • If you know approximately how hot you want the chili to be, you can add the appropriate amount of chili seeds into the Chili Sauce at the start of cooking so they can be blended and strained later to eliminate whole seeds from the final chili mix.
  • The amount of stock added to the chili will depend greatly on how long you intend to simmer it. The volume above (1½ C) is based on a 5 – 6 hour simmer.

Two Horrible Things That Go Great Together!

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It’s well known that I’m a coffee snob.  We’ve covered this already, and it’s one of my most endearing features (why does everyone tell me that in such a strange tone of voice?).  I very purposefully nursed and encouraged this snobbery from the very beginning, from my “awakening” moment with coffee — thank you GonzO for your enlightenment and wisdom… it’s all your fault.

I came to enjoy coffee late in life, very specifically because I was born in a town that luxuriates in combining perfectly good coffee with funk-ass chicory — a throwback first to it’s French heritage, and secondly to World War II when coffee was scarce and chicory was used to bulk it out or replace it altogether.  Chicory lends a bitter, eye-squinting taste to coffee, masking or completely obliterating many of the essential and desirable flavors standard coffee offers.  As such, coffee and I never saw eye to eye.

The most popular and well known variety of coffee and chicory in NOLA is CDM, aka Café du Monde, and comes in an iconic golden yellow can that can be found in every grocery store in the South, not to mention in NOLA itself.  It’s the blend of coffee and chicory made famous by Café du Monde’s café au lait that is served alongside yummy orders of powder sugar heaped beignets.

Once I grew to appreciate actual coffee — not the bastard hybrid that almost ruined me for life — I also discovered that I couldn’t abide cold coffee, and more specifically iced coffee.  There was something about how the flavor changed, and the way your taste buds were dulled by the cold that made the taste unpalatable to me… for lack of a better explanation, it “cheapens” the flavor.

After moving to Austin, GonzO — my coffee mentor — decided to blow my mind again by introducing me to my own personal contradiction addiction.

Cà phê sữa đá (aka, Café su da).

It’s a Vietnamese style coffee that is brewed using CDM (specifically in the South due to its availability and similarity to the coffee used in Vietnam) in a specially designed metal drip coffee filter (cà phê phin) that drips into a glass containing sweetened condensed milk, stirred then served over ice.

Iced.  CDM.

I know! Dude… I know, I know, I know.  I have a hard time explaining it other than to say that the sweetness of the condensed milk and the bitterness of the coffee work some kind of voodoo when combined with each other over ice to make a blissful little bit of heaven in a glass.  It’s a bold flavored cup of coffee that will make our eyes pop open with an audible snap and keep you moving for hours.  Combine a glass of that with a huge bowl of phở (a Vietnamese beef and noodle soup), and you have the perfect start to a late, lazy weekend day, or the perfect cure for a hangover (whichever it happens to be, and that’s not to say they are mutually exclusive).

No respectable Vietnamese restaurant would exclude cà phê sữa đá from their menu, and it has become one of the core criteria we use to judge a restaurant by here.  Vietnamese has become one of my staple nationalities when dining out — the restaurants are plentiful, inexpensive, and filling without being horrible for you.  The food is fresh and simple, and let’s face it, they have the miracle coffee.

One of the gifts from Sweets’ for my birthday was a pair of cà phê phin filters so I could make cà phê sữa đá at home.  I promptly went out an bought a can each of CDM and sweetened condensed milk.  The process goes like this:

Pour 3 TBS (50 GR) of sweetened condensed milk into a shallow tumbler.

Ca Phe Sua Da

Unscrew the screen from the inside of the filter, add 2 TBS of CDM coffee, and screw the filter back down, tightening moderately.  Place the filter on top of the tumbler.

Ca Phe Sua Da

Fill the filter ¼ full of boiling water and wait 20-30 seconds.  Unscrew the filter screen at least 2 full turns then fill it the rest of the way with the boiled water.  It should take approximately 5 minutes for the water to drip completely through the filter.

Ca Phe Sua Da

Thoroughly stir the coffee into the condensed milk while it is hot, taking care to scrape the sides and bottom of the tumbler clean.

Ca Phe Sua Da

Allow the coffee to enjoy one last moment of life as a hot drink as it contemplates the glass of ice next to it.

Ca Phe Sua Da

Pour the coffee over the ice, mix, and enjoy.  If this is a new drink to you, you may want to be sitting comfortably, keeping clear of anything that could be kicked when you take your first sip, or knocked over when you stand suddenly, shouting “my god, I can see tomorrow!”

Ca Phe Sua Da

And I can rationalize enjoying this under the umbrella of coffee snobbery as there is special equipment involved, and a whole little ritual to be adhered to.

That’s my story, and I’m sticking to it.

Belated Birthday.

DmentD

Birthdays are birthdays… they are the most convenient way to mark the passage of time in one’s life, and frankly their only real significance is to alert your doctor to the opportunity to commence inflicting more thorough and uncomfortably invasive exams upon your person.

My 40th birthday has come and gone, and the inevitable question was asked numerous times: “So, how does it feel to be 40?” About the same as it did when I woke up yesterday when I was still 39 — I could use more sleep, less work, a strong cup of coffee, and a couple of undisturbed hours in a hammock or a comfortable chair reading without distraction… but then again, I’ve felt that way most of my life anyway, so this is nothing new.

At any rate, to me birthdays are birthdays, just another day with a bit of personal significance but no need for anyone to make a fuss over.  I don’t demand a big party, lots of gifts or overt amounts of attention… which does not mean I won’t happily — gleefully even — accept any of that, hell, who doesn’t like gifts and a fun party?  The most I would ever ask for myself is a decent meal and the company of good friends in a low-key, comfortable environment, which is pretty much the same thing I’d ask of any given weekend anyway.

We went to Peony, a nice Asian restaurant that serves Japanese and Chinese cuisines, and I loaded up on sushi.  I hadn’t had sushi in a long while, and had been in the mood for it for quite some time.  T’was yummy, and priced well too.  Apparently some of the selections from the Chinese menu were tasty as well.

Afterward we went back to Sweets and my place to light the fire-pit, have some drinks and enjoy a cigar.  I finally opened the bottle of Scotch I was gifted for the housewarming over a year ago, and it was definitely worth the wait.

All told, it was precisely the evening I had hoped for.

H.S.T.

DmentD

I’ve been in a mood for Hunter S. Thompson.  Just re-read Fear and Loathing in Las Vegas, and during this — my third dance with this particular work — I’m better able to read past the hyper-sensationalized drug-addled fog he’s put forth and pick out some gems of wisdom.

The most notable contrast between Hunter writing in the voice of “Raoul Duke” — a caricature of himself distilled to the very core of bad craziness — and in his own voice comes at the end of the book, specifically the “jacket copy” he wrote for Fear and Loathing.  In a brief few pages, H.S.T. soberly, and with a sudden clarity that takes such an immediate u-turn from the insanity of the book that gives you whiplash, explains that Fear and Loathing was a failed experiment in Gonzo Journalism… a phrase he coined at the time to describe what he envisioned to be a free-form method of writing — to buy a notebook and write down everything as it happened and publish it with no editing whatsoever.

What he ended up with was a mix of fact and fiction, with no discernible lines to tell one from the other.  It is a failure in that he never accomplished his original vision, but instead ended up writing something altogether different and ground-shaking. He accidentally invented a new genre of writing, one that continues to inspire writers to this very day.  His success was that he wrote something that not only entertained readers, but gave him immense joy and gratification to write.  He would take a break from banging out whatever assignment he was on to write F&L.  It was a vacation for him.

I’ve always considered writing the most hateful kind of work. I suspect it’s a bit like fucking, which is only fun for amateurs. Old whores don’t do much giggling.

I’ve found myself, again, very attracted to the way an author’s mind works.  While I do not agree with every gilded word that falls from him his mouth, I find Hunter — like Vonnegut — a very intriguing personality.  A number of the things he’s said strikes certain chords within me.  I stumbled across a number of quotes while searching out the one above, that just resonate happily through my head.  I’ll leave you with these.

Life has become immeasurably better since I have been forced to stop taking it seriously.

A man who procrastinates in his choosing will inevitably have his choice made for him by circumstance.

I understand that fear is my friend, but not always. Never turn your back on Fear. It should always be in front of you, like a thing that might have to be killed.

We cannot expect people to have respect for law and order until we teach respect to those we have entrusted to enforce those laws.

Good people drink good beer.

…and he would probably not agree with my conviction that a sense of humor is the main measure of sanity. But who can say for sure? Humor is a very private thing.

We are all alone, born alone, die alone, and — in spite of True Romance magazines — we shall all someday look back on our lives and see that, in spite of our company, we were alone the whole way. I do not say lonely — at least, not all the time — but essentially, and finally, alone. This is what makes your self-respect so important, and I don’t see how you can respect yourself if you must look in the hearts and minds of others for your happiness.

And, on the impending arrival of my 40th birthday…

It gave me a strange feeling, and the rest of that night I didn’t say much, but merely sat there and drank, trying to decide if I was getting older and wiser, or just plain old.

This Was Halloween… Halloween, Halloween!

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Halloween 2009 has arrived, then expired. The decorations are once more banished to the attic, and the house has been cleaned — again! — from top to bottom… and oh, what a relief to have the house back in order again!

This year marked the return of the annual Halloween party to my home — the first time since the move to Austin — and I’m thrilled to have been able to host it again. Sweets finds it amusing that we have more containers of Halloween decorations in the attic than we do all the other holidays combined. I’d be lying if I didn’t admit that, maybe, only a quarter of those containers has stuff that can be put out for generally decorating for the Halloween season.  All the rest is geared toward hosting a kick-ass party. And we added to it this year.

Every space is different, and the house in Austin is no exception. Different lighting needs, different party layout, different decorating styles. We made an investment in some new lighting options for the yard and house, and making the foray into colored CFL bulbs that will last us for years to come (in addition to just having better color output that tinted incandescent bulbs). CFL bulbs also come in true UV blacklight format too, so we can now “light” smaller spaces with individual bulbs rather than big fixtures. I also had need to start replenishing my inventory of heavy-duty extension cords, as they all went glub-glub in NOLA. I believe we created some interesting lighting atmospheres in and around the house.

We resurrected some old party traditions: the bar was a “blacklight” room, and I built a themed entryway for the guests to come through, as well as having heir pictures taken in front of (having your picture taken when you first arrive is your “price of admission”, and also guarantees that we have at least one picture of everyone that is taken while they are “fresh” and in costume).

We laid out a good spread of food, and Sweets went all out on sweet treats and the cake, which was fashioned after the skulls of El Día de los Muertos (Day of the Dead). It was a delicious butter cake with black raspberry filling.

We had a houseful of costumed revelers, with very few uncostumed (shame-filled) miscreants — whom we love very much, but obviously are numskulls for not bothering to put any effort out, even though they were invited to a party being held for the express purpose of being a goofball in a costume, and their gracious hosts went though a hell of a lot of effort to decorate the house, and to feed and water them lavishly. And no, carrying a plastic bat does not constitute a costume, you slacker (yesI’mlookingatyouGonzoyoubastard *grins*).

Ahem.

What else can be said… it was a party, and parties are what they are. Food, drink, good company, fun.

To see the rest of the pictures, I direct you over the the Halloween 2009 gallery. If you like, you can read Sweets’ telling of the Halloween tale.

Backyard Wildlife.

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I’ve had a few brushes with living nature the last week or so.  Nothing as severe as baboons flinging poop at me from the roof-line or anything… think a little more suburban.

Was talking on the phone and wandering around the house as I did so, out of a lack of anything better to do with myself, and stopped to peek out of my back patio door… to see a possum (an “opossum”, to be accurate) the size of a pug doing a slow balancing act as he walked along the top of the wooden fence between my yard and my neighbors.  This was a big boy!  This also explains why I occasionally find little dug-out spots in the yard and in the garden — no growing plants were harmed, but they were a little dug out around the roots — as something was foraging for insects and worms.

I stood and watched, entranced, as he climbed down a tree trunk and into the yard.  The spell was broken however when he started nosing around our newly acquired baby banana-tree plant, which was still in it’s original nursery pot and not very stable or able to be dug in without possible damage.  The second I opened the door, he quickly scurried off.

Last week, we watched a hawk hunt the doves that live in the trees in our back yard, scissoring through the branches and causing a huge ruckus among its prey.  More power to him, as the doves are obnoxious pains in the ass, and dumber than a sack of hammers.

I also had the startling pleasure a few months back, while exiting the parking garage where I work, of rounding a corner in time to watch a hawk take off from the concrete in front of me with a pigeon in its talons… again, I wish him much future success as the pigeons that live in the parking garage do nothing but scratch up the roofs of cars with their claws, and leave a pleasant layer of shit over everything.  Between the hawk and the cat, I can only hope the population dwindles rapidly.

Yeah, I know, I’m practically Doctor Dolittle.

Not the retarded Eddie Murphy version, though.

Least I Could Do.

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In an apparent continuation of pimping webcomics I enjoy, here’s another: Least I Could Do.

Chronicling the day-to-day life story of Rayne Summers, the primary theme of the strip is sexuality… especially the promiscuity of the primary character.  It’s snort-out-loud funny at times, and quite touching (figuratively and literally) at others.

While always written by Ryan Sohmer, the comic has been drawn by three artists through the years… the most current being Lar deSouza– and in my opinion he’s the best… the meld of visual and writing comedy just gelled when they teamed up.  The comic is updated seven days a week.  The duo of Ryan and Lar also publish a second webcomic — Looking for Group, a fantasy based strip that is updated twice weekly.

I suggest, if you’re interested in reading the back-archives to catch up, starting HERE.  That marks the beginning of Lar’s takeover of drawing the comic.