Or eat it with rice.
My love for me now / Ain't hard to explain / The Hero of Canton / The man they call...ME.
Jayne ,'Jaynestown'
Spike's Bitches 48: I Say, We Go Out There, and Kick a Little Demon Ass.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
sj - Dec 15, 2013 1:05:56 pm PST #7224 of 30002
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
beekaytee - Dec 15, 2013 1:10:06 pm PST #7225 of 30002
Compassionately intolerant
Sour cream is a great idea. Cheers!
Add more beans or can of tomato or whatever you've got.
This has helped. One can of tomatoes and two cans of black beans. More chili for me!
There's no flavor that's going to take that edge.
I was afraid of that, but hoped something like 'a spoon full of sugar' would help.
Still. I think a little dairy will do the trick.
I would love to make some cornbread, but...I cut out most grains 10 days ago and since then, I've had no heartburn (which has gotten ridiculous) and dropped 9 lbs.
Much as I love, love, love me some bread, it has proven to just not be worth it.
Dana - Dec 15, 2013 1:11:16 pm PST #7226 of 30002
I'm terrifically busy with my ennui.
Dairy for sure, then. If you don't have sour cream, eat it with a glass of milk.
Cass - Dec 15, 2013 2:56:50 pm PST #7227 of 30002
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
If there are any grain based foods you are still eating, spoon the chili generously over that. Let it be the flavoring. This will work on starchy veggies, rice, any form of pasta or polenta... If it is carby and bland, throw the chili on it.
beth b - Dec 15, 2013 8:29:12 pm PST #7228 of 30002
oh joy! Oh Rapture ! I have a brain!
I'd try quinoa -- mor e protien , less carb
beekaytee - Dec 15, 2013 8:36:09 pm PST #7229 of 30002
Compassionately intolerant
Quinoa is my my one true grain at the moment. I can definitely throw some of that together.
Can I just ask, where has a crock pot been all my life?
This is the third batch of chili I've made in the last month...enough for 7 or eight meals.
No proficiency yet with any other dishes, but this one is pretty dang good.
Laura - Dec 16, 2013 4:39:08 am PST #7230 of 30002
Our wings are not tired.
I haven't tried it myself, but my family loves when I cook a pork tenderloin in the crock pot. I am fairly lazy about it, I pour a container of salsa on top of it and let it slow cook away. For myself vegetarian chili is one of my favorite crock pot meals.
amych - Dec 16, 2013 4:44:18 am PST #7231 of 30002
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
No proficiency yet with any other dishes, but this one is pretty dang good.
My crockpot would be worth the price of admission if it could only do chili. It's that awesome. But it also does any other kind of soup/stew business I throw at it. Or into it.
brenda m - Dec 16, 2013 5:13:17 am PST #7232 of 30002
If you're going through hell/keep on going/don't slow down/keep your fear from showing/you might be gone/'fore the devil even knows you're there
At Steph's recommendation I made lasagna in the crock pot a while back. I was amazed how well it turns out. I was expecting sort of like a skillet lasagna, but it's brown and crispy on top, perfectly done underneath - not mushy or soupy. And super easy.
beekaytee - Dec 16, 2013 5:36:59 am PST #7233 of 30002
Compassionately intolerant
brenda, last night, as I was lying in bed, the subject that crossed my mind was Steph's crock pot lasagne!
Honestly, I was ruminating on the unbelievability of physics of just what you described. How can that be?
How can _anything_ be crispy in that environment!