“Pree-Vert Or Per-Vert?”

Pree-vert: a pervert

with a special South-ren Thing

and downhome accent!

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From Beth Tremaligo – BethTrem

The moment you were born your body began growing old. The moment you fear aging, is the very moment youth is lost. The moment you realize everyone is bought and sold for a price, is the moment you begin to understand the system of men/women lording over you. The moment you discover the truth about […]

via Realize  — beth tremaglio

“Mop Sweat From Your Brow Chili”

3 lbs. beef, ground beef (Boston Butt or a combination is good, too) of diced fine if you insist: two of 80 percent lean GB or Chuck and 1 of Sirloin 93% lean…because that’s what I found in the freezer the day before.

At medium to medium-high heat, Grey the whole mob of meat in a big – mine a 12- or 16-quart AllClad stockpot. Grey because if you brown it – really – it becomes rockhard pebbles unfit to put in a slingshot.  When sufficiently swimming in juice, drain off to just a smidge and then scoop out the meat to rest in a handy big bowl. Do not drain into the sink – even the disposal: that’s caddish! – but into listless empty salted peanut cans. Then dispose in regular grabbage.

Add 3 medium yellow onions chopped coarse – about 1 to 2-inch chunks – a touch of Kosher salt to help sweat, covered on low heat. When translucent and fragrant, add 6 ounces of tomato paste and give many good stirs and bring up to medium heat and cover and sweat some more.  In a few minutes – fewer than five – uncover and add in the minced (coarse) remains of seven large cloves of garlic.  Yep. Seven. Magic number.  When it stinks sufficiently, add the chopped (rounds) of seven jalapeño peppers and wilt them, stirring constantly.  Add a couple of tablespoons of cumin seeds (whole). This is half the entire mix will use eventually.  Read on to find out when and how. With the jalapenos, I slice rounds – with pith and seeds! – and when I near the big seedpod at the head-end I tilt the remainder on its cut end and slice off the sides, thus not adding the very pungent main mass of pith and seeds.

Then, add a quarter cup of crushed red peppers from this year’s drying and about half that of last year’s leftover mix (mixed variety of jalapeno, serrano, datil, scotch bonnet and habanero) and about half that of smoked and dried jalapenos and the rest of the suspects, mostly scotch bonnet and habanero peppers, ground into a point midway between flakes and powder, If desired, add a heated – in a small cast iron skillet or a comal – a dried ancho chileor three and tear into chunks and toss into the pot. Film the pot with good, serviceable olive oil – or canola. Let the ancho reconstitute somewhat – say three minutes.  Season with a little more salt and add freshly ground black pepper.

Then return the meats to the pot. Add approximately 60 ounces of tomatoes with their juices – about equally divided between crushed and skinned and sliced stewed tomatoes.  If you have fresh and they are good-n-tasty four pounds of skinned and later stewed with minor seasonings of basil, onion, garlic, salt and pepper.

Taste after 30 minutes of slow simmer. Adjust seasonings.  Add more onion or more tomato (canned, paste, peeled and stewed or whole) if it seems so to need.  Hey, this is a practical chemistry experiment, people: we ain’t building a sonnet!

Add a couple of tablespoons each of dried oregano and mixed Italian herb blend, and the same of smokey or plain paprika: stir in well and keep simmering until the meat granules are juicy yet toothsome.  Adjust heat level with crushed and chipotle-style ground peppers. At this point I often add some special sweetner: from the dried tangerine peel bail-top jar of sugar I add about a tablespoon, keeping the orange peel out of the pot.  A teaspoon of freshly ground cinnamon also goes in if handy.

At about the two- or three-hour mark, taste again and try to dog your memory for what you forgot.  Here’s when I add a medley of chopped coarse flat leaf parsley and cilantro – if in season, otherwise add cuulantro, but a lot less as it is up to 10X the power of cilantro. Add the final installment of 2 TB cumin seeds. The wild herb Epazote which grows from Honduras and perhaps Panama to Central Park in New York City and throughout the Eastern half of America to at least The Rockies is a reputed herb de flatulence denier.  If you have access add a whole six- to 10-inch stalk to fish out after it gets all wilty.  To some it tastes of kerosene.  I eat it raw right out of the garden.  Epazote can be purchased dried in any good Mexican store and in that form I sugest its be used sparingly and at the end to brighten the pot and to add mystery.

Give the mass a 30-minute bubble on medium simmer.  Prepare chopped sweet amd green onion, grated jack and/or cheddar cheese, make garlic baguette rounds, and spoon out either Mexican Crema or Sour Cream into a large bowl with a too-big spoon  and watch like a hawk to keep the scoff-dippers from using that spoon to stir same into their individual bowls.  Banish the bastids who defy this dictum to the card table set aside for sinners. Add some good sweet onion medium dice to one bowl and into two smaller bowls add the green onion whites and greens separated. Additional parsley, cilantro or even cuulantro – the Caribbean and South Florida Summer alternative to wilted cilantro – and even additional toasted cumin seeds and a few small bowls of the various hot red and smoked black dried peppers in more bowls suitable for passing.

Serve with damn cold beers, sweet and unsweet teas and a good but simple salad of coarse bitter lettuces  – romaine is good – and a simple olive oil (extra virgin) and homemade red wine vinegar…which can be made by adding some raw, unfiltered vinegar “With ‘The Mother'” to any good leftover red wine you choose not to finish.  Store under the sink in dark wine bottles that were washed and dried and recork and let “The Mother” help turn your wine to vinegar.  Sometimes I pour out the contents of one or more bottles into a large glass bowl and let sit, covered with a fine mesh screen to accumulate free wild yeasts for a day or two outside or inside, but if outside return indoors before nightball and then return to the under-sink cave.

Saltines to dunk are heathens’ food for chili, so by all means.  Let me suggest a separate small bowl by each diner to add sour cream and such condimentary accoutrement as desired for dunking bread or cracker or finger or just to mix with green onion and swirl into the steaming big vat at each placemat. (fresh, raw jalapeno circles may be considered lilly-gilding, so doso, but add another bowl of minced.  A bowl of Kosher salt and some good ground back pepper – just ground or inside the forty-year-old maple-encased Peugot-geared grinder is considered kind. Lime and/or lemon wedges also considered kind: to top that addition, please cut off the pithy part that continues to rim the fleshy part of the delectable.

Finger bowls should be spacious and deep.  Add folded terrycloth/absorbent towels – one for hands and one for foreheads.

You will be cussed as the victims consume repeated bowls.  The only way to enjoy without pain is to keep shoveling it in.  A good pico de gallo salsa – onion, jalapeno, lime, tomato with optional olive oil and minced garlic and herbs with tortilla strips or triangles baked is a nice starter and midpoint and windup.  But the garlic toast tops all.

Finish with a fruit medley of kiwi, pineapple, pears, apples, grapes – peeled if you love the victims – cantaloupes, blueberries and strawberries soused moderately with your favorite libatory additions: generally Grand Mariner, Quantreau (sp?) and sometimes Pear William or Calvados.  A good creamy cheese.  The final word is about the starter: put out the warmed corn tortillas with the baked strips and triangles and salsa cruda (pico de gallo) with brandy snifters of a nice anejo tequilla.

 

Let Yassy – Yaskhan Gaze The Night

At night, I sit gazing at the moon, Inking ambrosial silvered dewdrops; Dancing shadows lengthen and swoon, From mountains, flowers and treetops. Silence speaks to me in the dark, Hear the hushed sleep of larks in nest; Nocturnal aromas blossom a spark, A star presses upon my breast. Mildewed memories stir up my mind, Winter […]

via Exhaling stars — yaskhan