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Tailgate food - 2/2/2007 1:49:48 AM

Rumtiger

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So, anybody making anything special for Sunday?

I'm going for more traditonal tailgate cuisine and making my special chili, no beans, a combination of 6 different chiles (3 just in my homemade powder alone) , and tons of meat.

I call it baby killer since I like putting lamb and veal into it, yum.

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RE: Tailgate food - 2/2/2007 5:41:35 AM

windchymes

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To me, chili just isn't chili without those big red kidney beans.

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RE: Tailgate food - 2/2/2007 1:26:52 PM

Rumtiger

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except thats not real chili...traditonally not supposed to be with beans, just con carne

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Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

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RE: Tailgate food - 2/2/2007 5:19:33 PM

SDFemDom4cuck

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Now that's true chili. I can't stand kidney beans in mine and I've never used them. Never tried lamb but I've always done a combination of pork sausage (very hot in flavoring), veal, and beef.

As for my menu I'm doing my
*Burn your lips off * buffalo wings
Honey BBQ wings for the wusses
Short ribs
Cheesy garlic bread
stuffed mushrooms
These yummy little skinless boneless chicken chunks wrapped in bacon and then dredged in brown sugar and chile powder/cumin/paprika.
Pita chips/Potato chips w/ 4 kinds of dips

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RE: Tailgate food - 2/2/2007 6:02:23 PM

KatyLied

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I don't know yet. I'm waiting for word from the hostess. I am going to the liquor store and getting some Bacardi's Hurricane!

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RE: Tailgate food - 2/2/2007 7:02:46 PM

Vendaval

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Are you cutting up the fresh chili peppers yourself?
Be sure to wear latex or vinyl kitchen gloves and
do not get your hands near your eyes.

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RE: Tailgate food - 2/2/2007 8:32:25 PM

Rumtiger

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thats my trick, I dont typically use too many fresh chiles, I prefer the flavor of dried or smoked stuff, Cascabel, Ancho, Arbol, Chipotle in adobo and for fresh I use serrano, then if I feel it needs a little something extra (for number 6) i'll dig around in the pantry to see whatever other random pods I got left.

Buffalo wings sound pretty good too.

_____________________________

Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

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RE: Tailgate food - 2/3/2007 6:03:08 PM

LeMis

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mmmmmm wings DO sound yummy....

BUT

I have chili simmering now, will thicken up and use w/ Fritos "scoops" & finely shredded cheese

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RE: Tailgate food - 2/3/2007 8:58:07 PM

Rumtiger

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I have about...6 more hours till my chili is done

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Fuck the Pandas!
-Moi

Mmm, I love me some kickboxers, you know why? Cause ya'll cant take a punch!
- Quentin Tarantino.

If they cant take a joke, fuck em.
-Tucker Max

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RE: Tailgate food - 2/4/2007 12:40:29 PM

Aileen68

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I'm making chicken quesadillas, guacamole, veggies and dip and bruschetta (I know...doesn't fit with the Mexican theme). And I'm drinking a shitload of Margaritas. Woohoo!

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RE: Tailgate food - 2/4/2007 1:42:01 PM

Gauge

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I am making the following:

My signature New England Clam Chowder - You must first have a good cardiologist before you can eat any

Smoked pork roast stuffed with onions, apples, garlic, herbs and horseradish

Happy Spuds (my own name and concoction) - mashed potatoes, 3 cheeses, 2 pounds of bacon, wilted spinach, sour cream and chives

The rest is general snacks and for those who drink, they are on their own.

Although I am an Eagles fan...

GO COLTS!

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RE: Tailgate food - 2/4/2007 2:54:13 PM

LeMis

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quote:

ORIGINAL: Gauge

I am making the following:

My signature New England Clam Chowder - You must first have a good cardiologist before you can eat any

Smoked pork roast stuffed with onions, apples, garlic, herbs and horseradish

Happy Spuds (my own name and concoction) - mashed potatoes, 3 cheeses, 2 pounds of bacon, wilted spinach, sour cream and chives

The rest is general snacks and for those who drink, they are on their own.

Although I am an Eagles fan...

GO COLTS!

Oh man, oh man, I would love some REAL New England Clam Chowder

P.S. I started on my chili yesterday afternoon, let it slow cook for a few hours, then put it back on slow burner a couple hours ago and now it has thickened up quite nicely.

Just add a slice a pepperjack cheese and Frito's "scoops".

< Message edited by LeMis -- 2/4/2007 2:56:50 PM >

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