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Goner Message Board / Food & Drink / Chili Recipe Secrets
Author Message
dale
Member
Posted: Jan 31, 2008 8:03 am    
A bottle of some kinda hearty stout (Avery etc...none of that wimpy assed Guinness) added in the middle of the cooking does a good trick.

A buddy of mine says equal amounts of hot spices and a Hershey's bar is his secret.

What about y'all?
skank police
Member
Posted: Jan 31, 2008 10:13 am    
Just made chili... nothin' fancy, but 7 cloves of garlic, Muir Glenn fire- roasted tomatoes, fresh ground turkey from the butcher, and some really high quality chili powder and red Adobo made it pretty fantastic. It's my Grandpa's best friend's recipe... they're both dead, and everybody knows dead old men are cool.
Theresa K
Member
Posted: Jan 31, 2008 11:01 am    

A buddy of mine says equal amounts of hot spices and a Hershey's bar is his secret.


well, i personally wouldn't use a hershey bar, but its the concept of mole

for chili, i make a paste:

olive oil
smashed up garlic cloves
new mexico chili powder
ancho chili powder
onion powder
cayenne pepper
cumin
cinnamon
basil
oregano
honey

usually, i nuke this concoction and then put it into the pot where i've started to brown either pork or beef (depending upon whom i'm feeding).

its at that point that you'd want to mix in cocoa powder --- to the paste, before putting it in the pot.

when i've put beer-ish stuff into chili, its always been regular old beer

in stews, i've used porter
dale
Member
Posted: Jan 31, 2008 11:06 am | Edited by: dale    
Adobo

RULES!

I'm gonna start up a big batch either today or tomorrow (depends which day I go to the store)
miss linda
Member
Posted: Jan 31, 2008 11:08 am    
Don't use no whole Hershey bar, you're gonna ruin it!

1/4 teaspoon of cocoa is all you need.
carney
Member
Posted: Jan 31, 2008 12:31 pm    
Posted: Nov 2, 2006, 4:53 pm | Edited by: carney Quote
---------------------------------------------------------------------- ----------
Ahhh chili....
I cooked at and managed the Texas Chili Parlor for almost 17 years. People are fanatical about chili down here. A couple of things to consider:

1. Chili is technically two things: meat and chili (peppers). Purists will also insist that it contain cumin and (mexican) oregano. One school of thought placed the birthplace of chili, as we know it, in San Antonio. This chili was sold from carts by women.

2. I would divide chili into three camps: Texas (no beans), regular w/beans and tomatoes(Yankee chili) and green chili using usually New Mexican green chilies such as Hatch. I like all three. For myself, I usually make regular (I grew up in Illinois). I like to use a mixture of ground beef and small cubed stew beef. I also use kidney beans and tomatoes. For spices, I use cumin, dried cilantro and oregano, cayenne and sometimes a little habanero (sorry Jack). I don't like green peppers in red chili, It throws of the flavor. The Chili Parlor chili (no beans style) is 60% stewmeat and 40% ground. No beans, no tomatoes. Just meat, onion, tomato juice, dried cilantro and oregano, water, Shiner Bock and a lot of special chili powder. Chili powder is like curry powder, it can contain about anything in varying ratios. To the uninitiated, it just looks like a reddish brown stew. For green chili, I like to use pork and green chilies, chicken stock, cumin, oregano, cilantro, onions and just a pinch of regular chili powder.

3. I would brown any meat for chili in a crock pot. As I've said on other threads, crock pots are great, but they cannot brown foods and thus they lack a certain foundation of flavor. Chili needs to cook a while, but it really benefits from the browning process to establish a rich flavor.
Miss Faye
Member
Posted: Jan 31, 2008 8:46 pm    
My own chili powder.
dale
Member
Posted: Feb 1, 2008 1:23 am | Edited by: dale    
So the crock pot is no dice? I've been thinking it's been my friend with a lot of other stewing & general cooking for four and have been stumbling across some slow cooker recipes and thinking "Hmmm. That might just work."
saint sarah
Member
Posted: Feb 1, 2008 2:01 am    
1. green chili is better.
2. last time I made it it tasted like manwich, in an ungood way.
3. guiniess is awesome.
arman
Member
Posted: Feb 2, 2008 3:26 pm    
make a paste
whats the measured amounts for that? tomorrow has gone from grilling to chili and i wouldn't mind trying that.
bradx
Member
Posted: Feb 2, 2008 4:06 pm    
red pepper, chili powder, cumin. good quality chili powder, the cheap stuff often is mostly filler.

tomato soup and a can of V8 for liquid, franks red hot for flavor

pound of ground beef sauteed with onions and celery

can of aldis chili beans

in a seperate kettle i usually boil some macaroni noodles to eat it over
Theresa K
Member
Posted: Feb 3, 2008 1:40 am    
make a paste
whats the measured amounts for that? tomorrow has gone from grilling to chili and i wouldn't mind trying that.


it depends on how much chili you wanna make and your flavor/heat preferences

i usually use a tablespoon of oil and 1 tablespoon each of the chili powders & cayenne, at least 4 smashed up cloves of garlic and equal amounts of cumin/cinnamon (amount totally up to your preference) and because i'm greek - probably WAY TOO MUCH oregano. about 2 tablespoons honey OR maple syrup

when in a rush, i nuke it all - but when i have time, i toast all the powders for a few seconds in a dry cast iron skillet (small one) and then add the oil - reduce heat and stir up til its paste-y.... dropping it into chili pot w/ searing meat disperses it all

have fun!
skank police
Member
Posted: Feb 3, 2008 9:57 am    
1 tablespoon each of the chili powders & cayenne

My recipe calls for 10 tablespoons! To 1 T oregano and 1 T cumin, 1 t marjoram, cinnamon, and 7-8 cloves of garlic. This is for 1 1/2 lbs of meat and 2 cans of beans.

i usually boil some macaroni noodles to eat it over

This is the most disgusting thing I've ever imagined...
carney
Member
Posted: Feb 3, 2008 11:22 am    
[i]i usually boil some macaroni noodles to eat it over

This is the most disgusting thing I've ever imagined...

It's called chili mac and it rules. You actually pour the chili over the macaroni and then cover with grated cheddar cheese.
What planet are you from?
Theresa K
Member
Posted: Feb 3, 2008 11:51 am    
My recipe calls for 10 tablespoons!

how many different chili powders are you using? i use a whole bunch of different ones... 1 tbs of each TYPE of chili powder. and always an equal measure of cinnamon & cumin

the trick is to keep tasting at different stages - there's some heat that blasts your tongue, and other kinds of heat that stays with you. i also use fresh jalapenos chopped very very fine and always shake some vinegar based hot pepper sauce into it.
skank police
Member
Posted: Feb 3, 2008 3:39 pm    
how many different chili powders are you using?

This last time I used 5 T Ancho and 5 T of this amazing Adobo that is mostly Chimayo chile, but also has black Tellicherry pepper, salt, paprika, shallots, Mexican Oregano, green onion, cumin and cloves. I only cut back on the salt a little...

It's called chili mac and it rules. You actually pour the chili over the macaroni and then cover with grated cheddar cheese.
What planet are you from?


I am familiar with the concept, Midwestern husband. I am from the one-or-the-other-not-both planet. Again, YAK!
bradx
Member
Posted: Feb 3, 2008 5:14 pm    
well yeah, the noodles and chili are segregated of course. that way folks like you dont have to let them integrate if you dont want to.
elle
Member
Posted: Feb 3, 2008 6:38 pm    
heh. my mom used to put spaghetti noodles in her chili. not segregated. it's weird cuz my school did too, as did most people in southern indiana. i thought it was weird when other people DIDN'T do it. now that i live elsewhere and have traveled some, i know better.

in cincinnati, they put the chili on top of the spaghetti noodles. skyline! heh. it's utterly disgusting but so good at the same time.

i usually put the following into my chili:

chili powder
tomato juice
chipotle peppers in adobo sauce, chopped up and throw the sauce in too
cayenne
a touch of cinnamon
onions
cumin
diced shallots
smashed up garlic
red and green peppers, chopped
beans (black and chili beans and sometimes others too)
diced tomatoes
a can of pbr
ground beef
some beef stock (not very much.)

sometimes i combine chili with vegetable soup and i add in some squash and okra and zucchini and shoepeg corn. sometimes i add in white beans and pinto beans with the chili beans and black beans too. i know technically it's not traditional chili, but i don't really give a rat's ass cuz it tastes good.
arman
Member
Posted: Feb 4, 2008 11:01 am    
i decided to try using the lee bros. chili recipe. it tasted like they look: frail and limp wristed. i like their recipes, but don't bother with this one.
carney
Member
Posted: Feb 4, 2008 11:06 am    
it tasted like they look: frail and limp wristed

hahahaha
Franny
Member
Posted: Feb 4, 2008 12:20 pm    
well, i personally wouldn't use a hershey bar, but its the concept of mole

for chili, i make a paste:

olive oil
smashed up garlic cloves
new mexico chili powder
ancho chili powder
onion powder
cayenne pepper
cumin
cinnamon
basil
oregano
honey

usually, i nuke this concoction and then put it into the pot where i've started to brown either pork or beef (depending upon whom i'm feeding).

its at that point that you'd want to mix in cocoa powder --- to the paste, before putting it in the pot.

when i've put beer-ish stuff into chili, its always been regular old beer


I must say this sounds delicious- one problem is I don't have a microwave. Do you have the exact recipe- with measurements, etc.? I've never made chili so I am not sure how to wing it. This sounds so much more flavorful than the bland, hearty chili I grew up eating.
tet68
Member
Posted: Feb 6, 2008 5:25 am    
[i]in a seperate kettle i usually boil some macaroni noodles to eat it over[/
ok, that's good you middle american gourmet
i would suggest you do a "cooking with Brad" utube show
beer belly and all.
Theresa K
Member
Posted: Feb 6, 2008 10:55 am    
Do you have the exact recipe- with measurements, etc.?

unless its baking cakes or bread.... i don't ever measure. sorry

you don't need a microwave... you can heat it all
on the stove top

proportion-wise,
its equal measure of cumin & cinnamon (they balance each other out)
same measure of basil, oregano, thyme - all three or any combo or a single herb... depending on your taste

for these:
new mexico chili powder
ancho chili powder
onion powder
cayenne pepper


equal measures of each - and by all means, use additional chili powders if you like their flavor!

add enough olive oil to cover, then add the smashed up garlic cloves (as many as you like - again, a personal flavor deal) and on top all that, drizzle some honey - and heat it up. its easiest heated in a microwave, but you can heat on the stove top. the oil becomes the carrier of good flavor through out your chili

if you are doing the cocoa powder thing, add it to the heated mixture before you add to your pot of chili.

my chili has pork in it (although sometimes i make beef... when feeding texans) and a bunch of reconstituted dried peppers (california, arbol - a whole variety - lends a whole different kind of and layer of heat) the liquids i use are the steeping liquid from the dried chilis, water, beer and once in a blue moon, a can (15 oz) of crushed tomatoes... but they add some sweet, so that calls for more adjusting of spices

finally - i always forget because i simply add these to everything involuntarily - red pepper flakes.

cook over low heat til meat is tender and cooked through. its better the next day, once it has cooled and then been heated again - the flavors develop and so does the heat
bradx
Member
Posted: Feb 6, 2008 8:12 pm    
i would suggest you do a "cooking with Brad" utube show
beer belly and all.

thats a great idea actually...
bradx
Member
Posted: Feb 6, 2008 8:13 pm    
if you could see how dirty our fucking kitchen is, and id have to be sure to capture the lack of cleanliness. it would probably make some people really sick.
bradx
Member
Posted: Feb 6, 2008 8:26 pm    
http://img252.imageshack.us/img252/5910/003ob8.jpg
http://img162.imageshack.us/img162/4492/006kk7.jpg
http://img162.imageshack.us/img162/2483/009xc7.jpg
http://img252.imageshack.us/img252/2175/014wn0.jpg
http://img206.imageshack.us/img206/253/019vc7.jpg
http://img206.imageshack.us/img206/2139/020kc2.jpg
tet68
Member
Posted: Feb 7, 2008 4:05 am    
yeah!
Have the wifey do a cleanup in the backround while you read a warm up scrip about how to cook it cheap..$ store Brad
Jack Stands
Member
Posted: Feb 7, 2008 8:20 pm    
I am familiar with the concept, Midwestern husband.

wait. Wait. WAIT! WHAT?
skank police
Member
Posted: Feb 7, 2008 8:54 pm    
wait. Wait. WAIT! WHAT? what?
Jack Stands
Member
Posted: Feb 7, 2008 9:15 pm    
You? Two?
Jack Stands
Member
Posted: Feb 7, 2008 9:15 pm    
Like, Carney? And you?
skank police
Member
Posted: Feb 7, 2008 9:21 pm    
no... I'm pretty sure.
Jack Stands
Member
Posted: Feb 7, 2008 9:24 pm    
And here I thought this was the Chili Recipe Secrets thread.
bazooka joe
Member
Posted: Feb 7, 2008 9:35 pm    
i would greatly appreciate it if someone could post some step by step (seriously, i need DETAIL) directions for classic texas red. thank you.
skank police
Member
Posted: Feb 7, 2008 9:38 pm    
classic texas red

Carney, honey, could you get that?
Jack Stands
Member
Posted: Feb 7, 2008 9:40 pm    
STOP IT, I'M FUCKING CONFUSED!
arman
Member
Posted: Feb 7, 2008 11:18 pm    
directions for classic texas red


- a whole buncha meth
- a few copies of hustler
- a full tank of gas
- a krinkly, kurl and krusty cowboy hat
SSSSSSS
Member
Posted: Feb 8, 2008 12:58 am | Edited by: SSSSSSS    
The chili on pasta talk is making me wanna hurl. And the chili with beans in it. That's just plain gross.

Not saying I wouldn't eat it, but If I'm going to the trouble to make something from scratch, umm, no way!
Theresa K
Member
Posted: Feb 8, 2008 2:33 am    
make the pasta from scratch then...its damn easy to do
eggs flour done
carney
Member
Posted: Feb 8, 2008 9:54 am    
Carney, honey, could you get that?
I already did sugar.
Jack Stands
Member
Posted: Feb 8, 2008 12:34 pm    
STOP IT!
bazooka joe
Member
Posted: Feb 8, 2008 12:47 pm    
Carney, honey, could you get that?
I already did sugar.



where? up top? that's not specific at all. i don't even know what to do wih the chilis. roast them? remove the seeds? what about the other ingredients? when do they go in? how about liquid? etc...

A couple of things to consider: is not directions. not that i expect you to help me now that i'm mad at you.
Franny
Member
Posted: Feb 8, 2008 1:37 pm    
Thank you for the recipe Theresa K! I am a bit OCD thus I like having measurements, etc. but I think I can figure out that recipe just fine- can't wait to taste it!
miss linda
Member
Posted: Feb 8, 2008 2:48 pm    
I am a bit OCD thus I like having measurements

Do you bake?
carney
Member
Posted: Feb 8, 2008 2:49 pm    
where? up top? that's not specific at all. i don't even know what to do wih the chilis. roast them? remove the seeds? what about the other ingredients? when do they go in? how about liquid? etc...

Cook meat and chilis. There's your recipe! I don't measure anything.
bazooka joe
Member
Posted: Feb 8, 2008 3:00 pm    
thanks for not answering my question at all.
bazooka joe
Member
Posted: Feb 8, 2008 3:07 pm    
I think this is what i was looking for. does it sound like it should be good and is it really authentic? i'm loking for bare bones and ultra-flavorful. the main parts i needed to know (that i think have been answered) are in bold:

"Texas Red" Chili con Carne

This is an authentic chili. It even complies with Texas law (which
prohibits making chili with beans). Most championship chili recipes use
some tomato paste or tomato sauce. This one doesn't and is reputed to be
an authentic recreation of chili as served to drovers and hands in the
days of the trail drives, where chili is alleged to have originated.

Servings: 6
Ingredients:

3 lbs boned beef chuck, cut into 1 1/2" cubes and trimmed of fat
1 Tbsp bacon drippings
6 dried ancho peppers
2 cups cold water
1 Tbsp oregano
3 cups water
1 Tbsp cumin seeds, crushed
2 tsp salt
2 tsp cayenne
2 cloves garlic, peeled and crushed
2 Tbsp masa harina (Mexican hominy flour)

Put the meat through the coarse blade of a meat grinder. Brown in small
batches in the bacon fat in a large skillet over moderately high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon. Set aside. Wash the peppers in cold water. Discard the stems
and seeds. Tear the peppers into 2" pieces. Place the pieces in a
small sauce pan with the first measure of (cold) water. Cover. Simmer
20 minutes.


Drain, reserving the cooking water. Peel the skin from the peppers.
Place in the work bowl of a food processor. Add the reserved water.
Puree with short pulses. Mix the pepper puree into the beef. Add the
second measure of water. Bring to a boil over high heat. Reduce heat
to a slow simmer. Cover. Simmer for 30 minutes.

Stir in all the remaining ingredients except the masa harina. Cover.
Simmer 45 minutes. Mix in the masa harina. Cover. Reduce heat to the
lowest possible. Cook 30 minutes longer, stirring occasionally so that
the mixture doesn't stick. If too thick, thin with small amounts of
boiling water. Serve.
Womb Raider
Member
Posted: Feb 8, 2008 3:11 pm    
BJ, just shut up and look at this site: http://www.chili.org/recipes.html

Note; this is not an endorsement of the Terlingua International Chili Championship. I am squarely in the Original Terlingua International Frank X. Tolbert - Wick Fowler Championship Chili Cookoff camp. But their site doesn't have recipes.
Theresa K
Member
Posted: Feb 8, 2008 3:13 pm    
Cook meat and chilis. There's your recipe! I don't measure anything.

yeah. me too
bazooka joe
Member
Posted: Feb 8, 2008 3:15 pm    
I don't measure anything.

yeah. me too



i did'nt ask about measurments. can you motherfuckers read at all? oh, i guess you just wanna fuck with me. thanks.
carney
Member
Posted: Feb 8, 2008 3:45 pm    
I think this is what i was looking for. does it sound like it should be good and is it really authentic? i'm loking for bare bones and ultra-flavorful. t

That's pretty much a classic red recipe. You can use vegetable oil instead of the bacon fat. I wouldn't add the masa until the very end, it tends to stick and burn otherwise. Add it slowly, it thickens the chili gravy, but if you add too much, it can make it taste like liqufied corn bread.
carney
Member
Posted: Feb 8, 2008 4:04 pm    
It's also gonna need to cook a little longer. Also, maybe gind half the meat and leave the otherhalf in chunks. That's what we did at the Texas Chili Parlor.
Franny
Member
Posted: Feb 8, 2008 4:07 pm    
Do you bake?
does slapping pillsbury's cookie dough on a baking sheet count?
Or Grand's biscuits?
Then yes.
miss linda
Member
Posted: Feb 8, 2008 4:13 pm    
Almost.

People who are really meticulous usually turn out to be good bakers.

I don't use recipies, so.... not so good at the baking.
bazooka joe
Member
Posted: Feb 8, 2008 4:28 pm    
it can make it taste like liqufied corn bread.


you say that like it's a bad thing!
miss linda
Member
Posted: Feb 8, 2008 4:33 pm    
liqufied corn bread.

It's called Grits.
Franny
Member
Posted: Feb 8, 2008 4:40 pm    
Almost.

People who are really meticulous usually turn out to be good bakers.

I don't use recipies, so.... not so good at the baking.


I'm more anal retentive which is akin to meticulous I guess. I'm not so big into making cookies and cakes n' stuff and don't have the patience for baking. I'm a lazy baker- pre-made doughs and mixes are all I do. I will however make my own pizza dough because it's worth it. I'll take homemade pizza or fresh baked bread over eating cookies and cakes any ol'day.
Theresa K
Member
Posted: Feb 8, 2008 5:08 pm    
i think i'm a good baker.
when it is necessary, i measure and follow recipes, etc

but chili - and most of the stuff i eat - doesn't require the same precision as baking cakes, pastries and bread - and with bread, depending on humidity, etc - how much flour you add is based upon how much the sponge soaks up

i guess i am an old granny type who "feels" her "recipe" working
carney
Member
Posted: Feb 8, 2008 5:48 pm    
I don't measure most things because if you follow the same recipes, the results will vary according to alot of variables: the quality of the meat, the freshness of the spices, the ambient temperature, etc... That's whay you have to constantly taste what you are cooking and readjust the spices as you go. same for cooking times.
miss linda
Member
Posted: Feb 9, 2008 2:40 pm    
I think Naomie Harper's chili recipie was 2 big cans of chili.
dale
Member
Posted: Feb 10, 2008 2:11 pm    
Got it started today and already smelling tasty!
Theresa K
Member
Posted: Feb 10, 2008 3:14 pm    
am using chili spices to make the following non-chili

browned 1 link of hot italian sausage
thinly sliced onion

cubed 1 med. sized red potato

onions wilting, added big splash of white wine (sauvignon blanc) to deglaze the pan, reduced the liquid.

added 1 diced med-sized red bell pepper

more wine

15 oz can of black beans, little more wine, reduce. letting flavors marry now.

it'll be some kind of side dish or accompaniment to whatever we're eating tonight
dale
Member
Posted: Feb 10, 2008 4:20 pm    
Theresa,

That paste is putting this batch over the top. Thanks!
Theresa K
Member
Posted: Feb 10, 2008 5:47 pm    
glad you're enjoying it! please let me know how stef's cornbread "cake" turns out.
dale
Member
Posted: Feb 10, 2008 6:40 pm    
please let me know how stef's cornbread "cake" turns out

CROSSPOSTING!!!
Joe Buddha
Member
Posted: Feb 12, 2008 9:20 am    
Sambol. It works.
miss linda
Member
Posted: Feb 14, 2008 12:59 pm    
Kroger canned chili straight out of the can!
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