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Who is getting sick of all these polls??

I voted No. If one is sick of the polls, it is possible to simply ignore them. Actually, I ignore some of them myself. If the question is poorly phrased or if it simply doesn't interest me, I skip it. To me, some of the polls are quite informative.

You don't have to read them
I find them quite interesting.

The recent rash of polls falls in line with the normal rash of stupid questions regarding the 'best mouthpiece', 'best horn', 'silver vs brass vs lacquer', and of course, 'why do you play tuba'. It seems to me that 90% of the discussions make for better entertainment than worthy information. Maybe the next poll should be 'why do you keep coming to TubeNet'.

TubaTinker wrote:It seems to me that 90% of the discussions make for better entertainment than worthy information. Maybe the next poll should be 'why do you keep coming to TubeNet'.

Because I enjoy being entertained when I'm bored at work.

Rick "acknowledging that his threshold of entertainment is pretty low sometimes" Denney

Rick Denney wrote:

TubaTinker wrote:It seems to me that 90% of the discussions make for better entertainment than worthy information. Maybe the next poll should be 'why do you keep coming to TubeNet'.

Because I enjoy being entertained when I'm bored at work.

Me too!

Doc wrote:

schlepporello wrote:OK, fine.
What's fer dinner!

I just had a huge bowl of chili. Digging into the pepper cheese now. It's not cold enough for chili, but who cares?

I never noticed it being too warm to eat chili.

Now it can be too cold for ice cream...

ThomasDodd wrote: Now it can be too cold for ice cream...

NEVER!

schlepporello wrote:Who can eat 3-alarm chili and live?

Not me, I'm a wuss. Now....who can eat totally vegan for six months and still be smiling? Now, THAT would take some constitutional strength.

MA, who admits to the vegan thing on a regular basis (but not six months straight)

schlepporello wrote:Who can eat 3-alarm chili and live?

The hotter, the better

schlepporello wrote:Who can eat 3-alarm chili and live?

My 10 year old can eat that. Let's talk some serious chili.

MS, I doubt I could go a day with the vegan thing. Give me meat. I need beef 5 times a week just to feel normal. Add a little pork or poultry here and they for a change of pace.

Captain Sousie wrote:

schlepporello wrote:Who can eat 3-alarm chili and live?

The hotter, the better

Not if it's real chili.

Real chili has the following ingredients:

-flour
-oil
-beef
-onions (white)
-garlic (more than you think it should)
-chili powder (I like Gephardts, and have it shipped from Texas), which includes such spices as comino (cumin), the principle ingredient in any chili spice, and cayenne pepper, enough for taste but not enough to cause injury
-water
-red kidney beans (please, no pinto beans), if you want beans
-salt

Notice there are no tomatos, and no tomato sauce. Chili is pioneer food, and should be cooked with ingredients that would keep on the trail (except for beef, of course, which was in good supply on the hoof).

I start with a roux of flour and oil and cook it until it's almost, but not quite burned. The darker the better, but if it burns, throw it away. It should have a color no lighter than peanut butter. (That's a cajun touch, by the way, and absolutely essential to this recipe.) The roux should be enough to cover the bottom of a 10-quart pot (with a thick bottom, please--no soup pot) by a little less than half an inch, with a consistency that leaves a gap for a few seconds when you drag a spoon across the bottom.

Then, I put in five pounds of lean beef round, which I have the butcher run through his coursest grinder just once. When the meat is seared, I add two white onions, chopped, and a whole garlic, also chopped (not a clove, but the whole garlic). Then, I add two-thirds of a bottle of Gephardt's chili powder, and stir. I add water to about two inches from the top of the pot, and cook for a minimum of two hours over a medium-low flame, stirring often enough to keep the bottom from burning. Then, I add five cans of dark red kidney beans, and then salt to taste.

It tastes better if you let it cool, refrigerate, and reheat the next day, adding a bit of water. The flavors will mix better.

Makes nearly 10 quarts and keeps in the fridge for five days. Can be frozen.

This is not Mexican chile, which is a pepper salsa, but Texas chili favored by pioneers.

Rick "giving out sacred information and expecting gratitude" Denney

Rick Denney wrote: Makes nearly 10 quarts and keeps in the fridge for five days. Can be frozen.

This is not Mexican chile, which is a pepper salsa, but Texas chili favored by pioneers.

Now to adjust this for a more mangable amount... Maybe 3 or 4 quarts

Sounds good. But Chili with tomato is also good, and a good spicy chili is not to be dismissed as not authentic. Both have a place, and should get equal billing. Like many other dishes (try a real taco or pizza), the originals have merit, but are difficult to obtain even a recipie, let alone one fully prepared.

schlepporello wrote:

cc_tuba_guy wrote:They chose a feral pig... and I didn't eat ANY meat for about 3 weeks. The things I saw and smelled still give me shivers

You never have had to gut a wild turkey have you? It makes you wonder how anything that smells that awful can posiibly taste that good.

Well, I've cleaned most animals, and will agree that the biology class critters are very different. Something about the way they are preserved....

I'd rather clean squirel and rabbit all day...