OT: Pet Peeves

JohnInCarolina

Just off the top of my head...

1) States that do not have snow plows

2) People who have no idea how to drive in snow

3) People with very bad judgment insisting on driving in snow

4) Nazis

JohnInCarolina

Just took me about two hours to drive 10 miles in NC.  I'm actually very lucky to have made it home.  People were already abandoning their vehicles and walking.  

Mickey

Beans in chili.

Kosko

My wife's "time of the month" !

Hotch

You can't have beans in real chili. If it has beans it's a soup, stew or just beans.

Carolina Q

Never knew if this really happened or not, but I heard that some years ago, there was a snow storm in Chapel Hill. I assume "storm" meant 1-2". Anyway, they had no snow plows. Some genius figured out that all they had to do was open up the fire hydrants and spray it off. 

Worked great! Until that night. 

fishlessman

anybody south of boston(you know, the deep south ) ) driving in a wintery mix.

Nature Boy

2 and 3 are spot on. Take those people away, throw in some steep mountain roads, and it's a beautiful drive in the country! Taken last weekend with Hayhonker (Jason) behind me. No problems. No abandoned cars!

Stay safe out there y'all.

Chris

JohnInCarolina

I-85 in Durham is a virtual parking lot now.  People are going to start running out of gas.  Once that happens, it's game over man.  Game over.

fishlessman

my pet peeve is with texas put your chili on a plate, mix your chili with beans, put your chili on rice, better yet put it on spaghetti ) real chili comes from the azores anyways cooked up by the portuguese they have been making it for a thousand years or so )

JohnInCarolina

fishlessman said:

my pet peeve is with texas put your chili on a plate, mix your chili with beans, put your chili on rice, better yet put it on spaghetti ) real chili comes from the azores anyways cooked up by the portuguese they have been making it for a thousand years or so )

fishlessman

heres the real chili recipe served on boiled potatoes

Molha à la mode de Pico
Adapted from "Azorean Cuisine" by Zita Lima

The biggest adaptation here was to use our new favorite toy, the pressure cooker. We just got the Fagor 3-in-1 Electric Multi-Cooker and have already embarked upon a love affair. It reduces the cooking time drastically. But, if you do not have a pressure cooker, simply simmer the meat for a couple hours, until it is cooked through and begins to break down. But in the pressure cooker, the meat turns out tender as butter. 

Piri-piri, or malaguetta, is a very spicy varietal of birdseye pepper. I've subbed in red pepper flake to good effect, offering just enough burn to keep it interesting, but not so much as to scare off company. Our neighbor says in her family they don't use any pepper, and a little more cinnamon, so feel free to tinker with the spicing.

Want a copy of this book? Well, you'd better get your own Azorean neighbor then, cuz they don't sell it on Amazon.

2 lbs chuck, cut into bite-size cubes
5-6 garlic cloves, crushed or minced
1 Tbsp red pepper flake
2 Tbsp Kosher salt

2 Tbsp olive oil
1 large onion, chopped
3-4 garlic cloves, chopped
1 Tbsp tomato paste
1-2 c. white wine and/or stock
1 tsp allspice
1 bay leaf
1/2 tsp cumin
1 cinnamon stick

Toss the meat, garlic, pepper flake and salt in a large bowl, combine well and let rest in the refrigerator for a couple of hours. The meat will turn a brilliant shade of red.

Sauté the onions and garlic in the bottom of the pressure cooker until golden. Add the tomato paste and cook another minute or so, then add the wine and spices. Add the meat, close up the pressure cooker and cook on high heat for 20 minutes. Allow pressure to drop normally; rapid-releasing pressure will toughen meat. When pressure has fully released, open the cooker. Skim off fat that has risen to the top. Bring remaining sauce back to the boil if you want to thicken or reduce it.

According to the cookbook, molha is traditionally served with boiled potatoes. We served it over buttered noodles and some roasted romanesco, and that was very nice indeed. 

Read more: http://hedonia.seantimberlake.com/hedonia/2008/10/molha-pressures-on.html#ixzz2t8uJwZVR

insaneh

Driving slow in the passing lane.

TUTTLE871

Middle seats on a MD80 next to a screaming baby.

Oh and losing races on bone head mistakes that one really fires me up.

Eggcelsior

fishlessman said:

heres the real chili recipe served on boiled potatoes

Molha à la mode de Pico
Adapted from "Azorean Cuisine" by Zita Lima

The biggest adaptation here was to use our new favorite toy, the pressure cooker. We just got the Fagor 3-in-1 Electric Multi-Cooker and have already embarked upon a love affair. It reduces the cooking time drastically. But, if you do not have a pressure cooker, simply simmer the meat for a couple hours, until it is cooked through and begins to break down. But in the pressure cooker, the meat turns out tender as butter. 

Piri-piri, or malaguetta, is a very spicy varietal of birdseye pepper. I've subbed in red pepper flake to good effect, offering just enough burn to keep it interesting, but not so much as to scare off company. Our neighbor says in her family they don't use any pepper, and a little more cinnamon, so feel free to tinker with the spicing.

Want a copy of this book? Well, you'd better get your own Azorean neighbor then, cuz they don't sell it on Amazon.

2 lbs chuck, cut into bite-size cubes
5-6 garlic cloves, crushed or minced
1 Tbsp red pepper flake
2 Tbsp Kosher salt

2 Tbsp olive oil
1 large onion, chopped
3-4 garlic cloves, chopped
1 Tbsp tomato paste
1-2 c. white wine and/or stock
1 tsp allspice
1 bay leaf
1/2 tsp cumin
1 cinnamon stick

Toss the meat, garlic, pepper flake and salt in a large bowl, combine well and let rest in the refrigerator for a couple of hours. The meat will turn a brilliant shade of red.

Sauté the onions and garlic in the bottom of the pressure cooker until golden. Add the tomato paste and cook another minute or so, then add the wine and spices. Add the meat, close up the pressure cooker and cook on high heat for 20 minutes. Allow pressure to drop normally; rapid-releasing pressure will toughen meat. When pressure has fully released, open the cooker. Skim off fat that has risen to the top. Bring remaining sauce back to the boil if you want to thicken or reduce it.

According to the cookbook, molha is traditionally served with boiled potatoes. We served it over buttered noodles and some roasted romanesco, and that was very nice indeed. 

Read more: http://hedonia.seantimberlake.com/hedonia/2008/10/molha-pressures-on.html#ixzz2t8uJwZVR

I still don't see any beans...

Eggcelsior

Kosko said:

My wife's "time of the month" !

DISAGREE!

It means she is not pregnant. This is a win!

berndcrisp

Ranting people and idiots.

Little Steven

European hockey players

berndcrisp

Ranting people and idiots.

Eggcelsior

Little Steven said:

European hockey players

Oh, burn!

sstripes96

JohnInCarolina said:

I-85 in Durham is a virtual parking lot now.  People are going to start running out of gas.  Once that happens, it's game over man.  Game over.

Atlanta 2 weeks ago.

Kosko

Eggcelsior said:

show previous quotes

Kosko said:

My wife's "time of the month" !

DISAGREE!

It means she is not pregnant. This is a win!

Great point! However I have been "clipped" and now it means no :(|) for me!

sstripes96

People who insist on driving in a lane that is posted to end in a mile and then get p*ssed at me because I wont let them merge in as they are knocking down road cones as their lane ends.

Hotch

@fishlessman You are correct, you can put chili on anything. And most due.

A traditional Texas Red will not have beans or tomatoes.

I'm not trying to convince anyone either way.

But I would say the Molha à la mode de Pico is a stew.

Chris_Wang

Quoting someone's really long recipe post that includes pictures just to reply with one sentance... @Eggcelsior

Little Steven

What about gifs?

WeberWho

Skinny people who can eat/drink all day long without gaining an ounce. Lucky sobs

Eggcelsior

Little Steven said:

What about gifs?

saluki2007

Little Steven

SmokeyPitt

WeberWho? said:

Skinny people who can eat/drink all day long without gaining an ounce. Lucky sobs

Fat people who eat and drink all day and get fatter.  Oh wait...that's me. 

Wolfpack

Being stuck in damn manhattan cause my 4th flight just got cancelled. Thank God for free beer in the crown room. Looks like one more night in NY.