Om nom nom, MaxJohnson!
I haven't made the toaster oven sourdough yet although I have the starter now, tucked in the fridge... too busy. Had to do my first ever toaster oven Christmas cake. I put it in two loaf pans because the big one didn't fit... such a brilliant idea. It's a three hour bake, and I kept turning it down every not quite an hour, until finally tested well done at 2 1/4 hours. And they are crispy critters, truly blackened on top. Oh well, not really daunted. If you don't try you'll never find out. We'll survive it. I will have to trim and find a nice marzipan icing to go on top.

Nothing says breakfast like a bowel of pork chili verde with added hominy and a cup of coffee.
That's what I'm having right now.

2 pounds ground chuck or what ever beef you want.


Brown and keep drippings in skillet.
I like to leave mine a little chunky.
Add.
1 cup V/8 juice.
1-1/4 cup of water.
1/2 cup chili Fiesta brand powder
1/4 cup paprika.
1/4 cup garlic powder.
1 teaspoon salt.
1 teaspoon Mexican oregano.
1 tablespoon ground fine cumin.
1/2 teaspoon ground fine hot red pepper.
Stir up well cover and put on low heat to barely simmer.
Adjust any of the ingredients above to taste.
This is just a start.
It should leave you with just enough room to the top of the skillet to stir.
Let this cook for some time so the dried ingredients can rehydrate and have full flavor.
To thicken.
About 1/4 cup masa flour and enough water mixed in to the constancy of buttermilk.
Let this simmer and cook for awhile and you may need to add water.
Your choice.

The above post I cant edit.
And this one I can.
Try again.
Yep I can, how very strange.

I had to reset options with that thumbs up thing.

Looks yummy. As a Northerner, I'd throw in some beans

Oh, I see the thumbs up button is gone. THUMBS UP, wWorth, lol.

Sue_CT wrote: ↑Sat Dec 14, 2019 12:22 pm Oh, I see the thumbs up button is gone. THUMBS UP, wWorth, lol.

The " thumbs up" is gone. In it's place is the smiley face which has a drop down menu for your reaction.

I hope I never gets the thumb down.

The 1/4 cup of masa flour was perfect for the chili.
This is the first time I ever measured anything out I just did it by hand.
The longer this stuff sits the thicker it gets.
And in my opinion chili and many other such things get better over night.
So you can add water later if you want for a more runny chili.
I HIGHLY suggest no beans but that is up to you northern folks.'
Try this first and add beans later.
Chili con carne means peppers with meat.

Worth, I really like your signature. Paul Prudhomme's Magic Seasonings are great. Try the Blackened seasoning on a nice thick pork chop put on the grill. It is absolutely fabulous.

MissS wrote: ↑Sat Dec 14, 2019 5:47 pm Worth, I really like your signature. Paul Prudhomme's Magic Seasonings are great. Try the Blackened seasoning on a nice thick pork chop put on the grill. It is absolutely fabulous.

I watched him on PBS all my adult life literally from the time I was in my early 20's
His BBQ brisket episode was an inspiration for how I cook brisket sometimes.
Done the pork chop thing too.
I just duplicate his seasonings from his shows.
The guy is a master born of poverty and my inspiration for The Cheap Eaten thread.
Making something from what you have.

maxjohnson wrote: ↑Sat Dec 14, 2019 2:51 pm I hope I never gets the thumb down.

You can go to your control panel and look to the far right.
Go to the bottom and you will see reactions.
Click on it and you can choose what reactions you want to allow people to use.

I'm warming up my chili after an overnight stay in the refrigerator.
Very thick had to add water.
Thinking seriously about putting a 50 cent package of salted peanuts in a bowl of it to see what it is like.
I mean they have hot chili peanuts, why not.

Nan6b wrote: ↑Wed Dec 11, 2019 5:58 pm Dug up a massive daikon radish a month ago. Today we cut it up, tossed with oil, salt, & pepper, 400*F oven for about 1/2 hour, turning occasionally. Delicious! The raw radish was pretty hot; it mellowed out in the oven. Makes radishes interesting.

Thanks for that tip! I have three kinds of daikon coming along in the garden right now and when ready they'll be sweet until spring temps start going up. Then I'll run into hot daikons and this is a good way to deal with them!

Going to put some black beans on to soak all day today and tomorrow.
Might make a bacon bean dip out of them. not for sure but I wanted black beans.
I didn't like black beans until I started the 24 hour soak and long cook.
They gave me really bad indigestion.
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Next I picked up a small boneless butt roast dark meat.
Will make pork schnitzel today for supper.
Sounds expensive but it is really cheap.
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Last but not least I picked up two cases of Ball wide mouth caning jars with a buy one get one half off coupon.
I have been going down that isle for months looking for that coupon deal.

Thank you for that tip Worth. They gave me heartburn. Perhaps after doing this I can eat them.

MissS wrote: ↑Sun Dec 15, 2019 12:21 pm Thank you for that tip Worth. They gave me heartburn. Perhaps after doing this I can eat them.

You are welcome, I soak them in the refrigerator and rinse really well in a colander.

I wasn't too happy with the black bean, no soak, in slow cooker recipe. Took a long time to get a bit done, and well, they were not well enough done. They did give me indigestion when eaten on the crisp side, which I never had a problem with before. I have some still that are frozen and they are okay after you cook them a bit longer, but really, they never boil in the crock pot. Won't be doing that again.
Back in the day, I'm pretty sure I used the quick method for black beans like I do with lentils. Bring them to boiling, then turn it off and let them soak for 40 minutes; drain and replenish with fresh water, takes less than an hour to cook iirc. I'll have to try it and see if that's a memory or a wishful think.

A crock pot never gets to a real boil and doesn't kill the poison in beans.
Yes dry beans are poisonous.
Something to consider.

Yeah I'm done with the crock pot approach. The liquor tasted great, I'll admit it... but I'm not into making soup these days. It fills me up for an hour or two, and then I'm ready to eat the leg off a chair.
That being said, black beans and tomatoes made a really good soup. If I could find a way to eat soup without destroying the furniture, I'd consider it.