Way Too Early GDMT

[BigRamFan]

3076 miles from my deck to Pismo Beach pier!!

You may want to get started if you plan on being there by game time.

 

[RamFan503]

3076 miles from my deck to Pismo Beach pier!!

A mere hop, skip, and a jump.

Pismo was one of our hang outs in high school and for about 10 years after. You could drive on the beach and have huge bonfires. We'd take my truck and point it at the ocean and then stick it in reverse and drive as far back toward the dunes as possible. Wherever I got stuck was where we'd circle up the other vehicles (most of them 4x4s) and set up camp. Some great times had on that beach. And Pismo clams were legendary.

 

[A.J. Hicks]

Wife pulled out the ingredients to make Vietnamese baguettes. My oxtail bones are thawing so I can get after the pho broth in a few!

 

[Faceplant]

My chili is simmering now. Couple more hours and I will cool it and refrigerate overnight. Pros know that the best day to eat chili is.... The next day.

 

[Jorgeh0605]

Im so excited!!!

 

[A.J. Hicks]

The broth is on its way!

 

[A.J. Hicks]

Aromatics are out! Little bit more time with the oxtail....the house smells amazing!

 

[A.J. Hicks]

Just moved the broth into the crock pot for the rest of the night....there was so much broth I had to break out a second machine.

 

[CGI_Ram]

I am making chili!

Woot!

 

[So Ram]

Bump and also. . .

Grabbed my oxtails and pho spice mix today.

The pho broth cooked around the ox tail meat gives the ox tail meat a tremendous flavor for my wifes homemade bread to make banh mi.

Plan to make the broth Friday/Saturday so it can really get after it

You do you Boo - good ideas,but the Topping is what really finishes off a good Pho for the taste of Victory.

I BET The OC has better Pho than Houston for sure.The old home of The Rams

 

[So Ram]

I am making chilli!

Woot!

Way to stay to your tradition.Had a neighbor bring me a bowl of his classic Chilli,before bringing it to a pot luck.
He got me start to make a pot that I still have to finish up or freeze.I found out that you can keep it going for awhile.All kinds of add in’s once your got the base down.

Ideas- Different can beans(wash the Farts out)
Stewed tomatoes simmer down well.
Assorted bell peppers (hot peppers ?) raw(diced)
Onions I’d cook transparent,or serve on top raw.

Can always keep adding water & spices.Even more cooked meat.Like left over meat loaf & hamburgers.

Might want to just get the beans going.If fresh I hope they’ve been soaking. You can always continue to add flavors as you go.Like I said adding others beans & other ingredients will change the flavor,but stay true to the base & it will come out great.

Don’t be afraid to add cumin,ketchup,cayenne,hot sauce
a little at a time to taste.The reduction though will make it saltier as well as more flavorful.

Adding more liquid & even finish with a little cornstarch.Scim the fat fat(oil) first though.

 

[So Ram]

Went out to breakfast last weekend & had a chilli omelette on the beach.
Then made chili just to clear the pantry & fresher. Had another chilli omelette.Made sure the chilli was real warm before adding it.The chilli served wasn’t warm enough which really didn’t complement the breakfast as well. The cheese,sour cream & onion are not warm which will not melt in your mouth as well just warm.

 

[RhodyRams]

change of plans for me...left over pepperoni and black olive pizza and some wings

tough week for me

 

[RamFan503]

The broth is on its way!

A'ight... what spices are in the bag? Spill it man.

 

[Fidelis]

Crock pot of chili, Mac & cheese, hot links with sourdough.

 

[A.J. Hicks]

A'ight... what spices are in the bag? Spill it man.

I got a kit at the local Asian store. Cardamom, cinnamon, fennel, anise.....a couple more I can't remember off the top of my head.

 

[Faceplant]

Don’t be afraid to add cumin,ketchup,cayenne,hot sauce
a little at a time to taste.The reduction though will make it saltier as well as more flavorful.

Bruh... Please keep ketchup the fuck away from chili. That's just..... No.

Then again, you do you, boo

 

[Faceplant]

I got a kit at the local Asian store. Cardamom, cinnamon, fennel, anise.....a couple more I can't remember off the top of my head.

Those and cloves are what I use. I toast em first, then put em in a bag and sink em in the broth for a while.

 

[A.J. Hicks]

Those and cloves are what I use. I toast em first, then put em in a bag and sink em in the broth for a while.

My whole house smells like pho. It's a bit overwhelming

 

[Memento]

Bruh... Please keep ketchup the fuck away from chili. That's just..... No.

Then again, you do you, boo

...Remind me never to go to @So Ram 's house for chili. Then again, I really only like my dad's chili. Just something about the spices. He never puts ketchup in it, though.