lissener: WHAT:ASKLDJF?
xenussister: Ooops, too late for the sage and beer, I don't remember you saying that. next time though. How much sage and beer?
lissener: bottle o beer, tablespoon o sage
lissener: not too late, unless you're eating it today
lissener: but yeah, better to do at first
xenussister: Was going to eat today, put in at 9am, web page said 3-8 hours, so figured 5pm take out
lissener: k
xenussister: I'll write it down. This comes out I'll be doing it again. Soon too, probably
lissener: then rinse, pat dry
lissener: then you can just bake as is if you want
lissener: or yuo can add stuff
lissener: wchich will add flavor, but also time
xenussister: No, you have to tell me what to do
lissener: lissener: then you can just bake as is if you want
lissener: or yuo can add stuff
lissener: wchich will add flavor, but also time
lissener: ??
xenussister: You're not talking to a cook who "bakes as I want" here
lissener: whcih one?
lissener: "AS IS" if you want
lissener: read MUCH?
lissener: tardo
xenussister: What would you do? You tell me.
xenussister: :)
xenussister: Ah
lissener: AS IS: less flavor, less time
lissener: or, more flavor, more time
lissener: your call
xenussister: Flavor is good. How much time?
lissener:  depends; full on stuffing will at at least an hour
lissener: from zero to that
lissener: full spectrum
lissener: what you got for flava? garlic? onions? Carrots? cel?
xenussister: No prob. I hate stuffing crap, at least, i did as a kid. Haven't had it since. 
lissener: ah, you haven't had my gmother's stuffing yet. someday.
xenussister: YOu didn't see my list from earlier?
lissener: you'll never want to eat anything else. including icecream or butter.
lissener: remind me
xenussister: Hold on...
xenussister: I'll be quoting myself from what I wrote this morning (cut & paste)
xenussister: One other thing before I go. I have some basmati rice soaking in the refrigerator. Any ideas for it to go along wiht the chicken?
lissener: why soaking?
xenussister: Remember the spices I have now: Sage, Rosemary, Marjoram, Thyme, Paprika. I also have fresh garlic (ok, it's several days old, but it's not powdered, though I also have powdered garlic, but that's several months old)
xenussister: Ginger too, still in fridge, untouched.
lissener: whole garlic cloves?
xenussister: I also have 2 limes and 2 lemons
xenussister: Carrots, celery, potatos
lissener: wanna do asiany, or comforty?
xenussister: Sugar, brown sugar, kosher salt
xenussister: Italian parsley left, but that's from a couple/few weeks ago (back when I told you I bought some, whenever that was)
xenussister: I also have fresh cilantro (ok, that's several days old too, but it's there)
xenussister: Eggs, ketchup, soy sauce, mustard (regular, not fancy), mayo, salsa (green), can of diced tomatos, canned mushrooms (had some fresh, but they're several days old and look nasty now)
xenussister: pepper
lissener: hey, lets use the cilantro and the limes; do an asiany thing
xenussister: milk, sour cream (mexican crema), cream cheese (very old, but unopened package)
xenussister: beer, wine (cheap red), vodka
xenussister: All-purpose flour, cream of mushroom soup, pasta, sketti sauce, 1/2 pound Chorizo (I keep thinking of things)
xenussister: Weird, don't know why things are showing up bold now
lissener: hey, chorizo, lime, cilantro, garlic, tomato, rice
xenussister: I also have bread crumbs, and fresh bread
lissener: how's that  sound
lissener: hey, chorizo, lime, cilantro, garlic, tomato, rice
xenussister: Hold on, let me read what you were typing while I was cutting and pasting
xenussister: Why soaking? Dunno, that's just how I've always done it. Soaked in fridge for overnight or more. Not necessary I guess...
xenussister: Yes, whole garlic cloves
lissener: well, I've heard it can be good to soak rice; haven't tried it
xenussister: Chorizo and chicken?
xenussister: Sounds interesting, and if I don't use the chorizo and limes I'll have to toss them soon
xenussister: Ah, hit ctrl b accidentally
xenussister: So, hey, chorizo, lime, cilantro, garlic, tomato, rice

xenussister: Canned tomatos work ok?
xenussister: Went to get the can: Hunt's "Petite Diced" Tomatoes 14.5 oz can 
lissener: yes, canned
xenussister: k
lissener: howbout crockpot?
lissener: or stovetop. How big'syour stovetop pot?
xenussister: Crockpot might take way too long, BUT, it'll be great to have a recipe I can use at another time.
lissener: well, these same begredimonts, just in a crock pot
xenussister: I have the pot the chicken is soaking in, it's deep.
lissener: k
lissener: onion?
xenussister: yes
lissener: raw garlic, or jarred?
xenussister: forgot to say that
xenussister: raw
lissener: here's what I'd do
xenussister: k
lissener: chop up onion, saute it with chorizo in a skillet
xenussister: I bought 6 huge onions, white
xenussister: 1 onion?
lissener: big one
xenussister: k
lissener: what kind of chik is it?
xenussister: Start earlier...take out chicken, pat dry?
xenussister: Package just said "Whole white chicken"
xenussister: Was very cheap, $2.14
xenussister: Just over 3 pounds
lissener: or wait
lissener: better idea
lissener: how much rice you got soaking?
lissener: 2 servings? one?
lissener: how much chorizo you got?
lissener: got any dried fruit? raisins, aprictos, prunes?
lissener: any nuts?
xenussister: I have 2 cups (dry) rice soaking
xenussister: No nuts. Have little boxes of raisins
lissener: k
xenussister: 1/2 pound of chorizo
lissener: frozen?
xenussister: not frozen
lissener: how old?
xenussister: Bought it cause we like to mix chorizo and ground beef in sketti
lissener: ohk
xenussister: several days old
lissener: got a sharp knife?
xenussister: yes
lissener: skin the chicken
xenussister: uh...
lissener: lots of fat in chicken skin; you'll have like literlly a half-inch scum on top if you leave the skin on
xenussister: I like skin, but if you says so
lissener: you like ROASTED skin; we're doing like a mexican stew thing
xenussister: Never skinned before. Just start pulling?
lissener: just get it off
lissener: no technique necessary
xenussister: K on the roasted skin, you're right. K on the meskin stew
xenussister: k
lissener: some globules of fat; get the biggest ones off too
lissener: like around the cavity
lissener: trust me: I like fat, but theres' WAY too much on a chicken for this kind of recipe
xenussister: k, if I see any globules of fat
xenussister: k
lissener: when you roast, the fat drains off into the pan; in a pot, it all just piles up on top
xenussister: got it
lissener: you got cumin? chili? what kind of mexican spoices?
xenussister: btw, there weren't any "innards" stuffed in the chicken. My mom used to get chicken with a little package containing heart, gizzards, other junk. Nothing in this one
lissener: didn't see em in your list
lissener: yeah, me too; maybe part of its sale price
xenussister: hold on...I'll look. Anything I have is likely to be way way WAY old
lissener: k
lissener: well, your neighborhod parly has little packets of messikin spices, so you can get later if you like
lissener: so here's what we're gonna make: chixican stew, and chorizo rice
xenussister: I have...hold on...
xenussister: package of McCormick Enchilada sauce mix. Opened, but mostly unused.
lissener: well, OK, might help.
lissener: you like our menu?
xenussister: Maybe bout 2 tablespoons of chili powder
xenussister: Yes
lissener: k
xenussister: What looks to be maybe a tablespoon of ground cumin (probably several years old)
lissener: you mind having chorizo in both dishes? we'll use it because you don't gots a lot of mexxicn spices
xenussister: Bought some spices the other day, something called "Con Culantro Y Ashiote (Coriander & Annatto)"
xenussister: Comes in little packets
xenussister: I can send Chris to the store
lissener: hm; could be interesting
lissener: well, send him to the store if you don't want chorizo in both dishes; if so, it'd be nice to have some reliable cumin on hand, maybe some of those whole dried chilis
xenussister: Ingredients of packages: Momosodium glutamate, salt, dehydrated garlic, cumin, yellow 5, tricalcium phosphate, coriander, annatto, red 40
lissener: ha
xenussister: Going to take stuff back into the kitchen. Chris says he'll go to store
xenussister: brb
lissener: k
lissener: chris's list:
lissener: cumin, chili pods (first choice: chipotle or ancho; anything else for second choice; a blend of different ones is good)
lissener: beans?
lissener: you might want some tortillas, if you're goin ot he store anyway
xenussister: Let me check on the beans
xenussister: Have a can of fava beans, can of chick peas. Can of refried beans. No dried beans.
xenussister: I also have a small can of tomato sauce
lissener: refried, or can of black if chirs wants to get
lissener: no sauce; that's italian spices
xenussister: Oh, forgot to check, think I have tortillas...brb
xenussister: Yuck, had a package of tortillas, the outside was black, blah. threw them away. Guess they don't keep on the shelf. I do have a package of hard shell taco shells
lissener: well, tortilla's'll be better for this; your call, chris's call
xenussister: No, your call. I'll have him buy a package. They're cheap.
lissener: cool
lissener: so what's his list? cumin, chilis, tortillas, black beans? anything else?
lissener: peanuts or pistachios will add a lot to the rice dish, but your call
xenussister: Don't know if chris has ever bought chilis before. I know I haven't. I wouldn't know what to look for
xenussister: Sorry, hate nuts
lissener: k
xenussister: Aren't there different kinds of cumin (whole, ground, whatever), if so what to get?
xenussister: Or is that coriander I'm thinking of?
lissener: coriander, cumin, cilantro, all from the same plant
xenussister: had no idea
xenussister: so the powdery type is ok?
lissener: coriander is usually dried cilantro
lissener: cumin is from the seeds
lissener: yes
lissener: dried cumin is OK; seeds give a little pop of flavor when you bite them, which is nice, but not necessary
lissener: but if its over a year old, it'll be dusty, nasty
xenussister: I'm writing down... Soft tortilla shells, Dried cumin, can of black beans
lissener: chili pods: ancho or chipotle first choice; after that, doesn't matter
xenussister: give me more info on chiles (btw, we are wimps, this isn't going to be hot is it?)
xenussister: how do chiles come? fresh or dried? What are we looking for?
xenussister: Toldya I'm ignorant, gotta treat me that way. There's a first time for everything.
lissener: dried, for this usage
xenussister: Chris is getting wary, when I said "dried chiles"
lissener: get flour tortillas
lissener: tell him to shut up, this isn't about him
xenussister: He says it's his food, and he doesn't like peppers :)
lissener: does he like chili?
lissener: does he like mezzican food?
lissener: then he doesn't know what he's talking aobut
xenussister: Yes to both
xenussister: Trust is an issue here. I'm willing, he's aware that you're several thousand miles away
lissener: yuh
lissener: well, that "mexican" flavor that makes mexican food taste like mexican food is mostly dried chili pids
lissener: pids?
lissener: pods
xenussister: I like pids, makes it sound less ominious
lissener: yes
lissener: well, tell him to get chipotle or ancho; more flavorful
xenussister: Is dried chili pids less hot? I think he's wary of biting into a pid and having a heart attack
xenussister: He just doesn't like the "burning sensation" I just want to reassure him
lissener: depends which one, depends how much
lissener: most of the mexican ones are not hot, like the tiny thai ones
xenussister: I wrote down ansho or chipolte
lissener: gewd
xenussister: ancho
xenussister: Isn't it the seeds that are hot?
lissener: generally, the bigger they are, the less hot they are
lissener: generally
xenussister: Have you given up on us?
lissener: mostly
xenussister: We're wimps, work with us
xenussister: Want mexican flavor without fear of flames coming out our eyes and ears
lissener: I'm sorry, have we met?
lissener: I mean, DUH?
xenussister: Not lately
xenussister: In person, anyway
xenussister: In South Park movie, kids watch the Terrance and Philip movie "Asses of Fire" (Chris says doesn't want fire coming out of ass)
xenussister: Quit rolling your eyes and finish up my shopping list
xenussister: Soft flour tortilla shells, Dried cumin, Dried chiles (ancho or chipolte)
xenussister: Can of black beans?
lissener: I would; your call
xenussister: You're the cook here (believe it or not)
xenussister: In a fit of insanity I bought a package of tapioca, someday you'll have to tell me what the hell to do with it
lissener: the beans are on the side, I jmust like em better than refired is all
xenussister: Ah, ok, for beans and rice?
xenussister: Or is the rice with the chicken?
xenussister: We're going to be farting until next Wednesday, right?
xenussister: ('sok, not like we'll have company or anything)
xenussister: You pissed?
lissener: no
lissener: beans are to have on the plate, to have stuff to put on your tortillas; totally cool to skip em
lissener: I just like em
xenussister: k
xenussister: Should he get more chorizo? (or fresher?)
xenussister: Should we just get McDonalds takeout?
lissener: no, no
lissener: ok
xenussister: cool :)
lissener: make the rice ahead of time so it cools off
lissener: make it with a little less water than u sual; let it be a little dry
xenussister: Let's pause on the rice for a minute...
xenussister: Take out of fridge, drain
lissener: whoi?
lissener: how do you usually make it?
lissener: just make it!
xenussister: Olive oil in pan, cook rice for a couple of minutes in olive oil, hten add twice amount of water (one cup rice, two cups water) only this time use less water?
xenussister: I make it how you told me to make it once
lissener: right
lissener: i'd say bacon or chorizo fat instead of olive oil today
xenussister: Put lid on, fire very very low, sit for 17 minutes
lissener: and 1.25 c water
xenussister: k
lissener: right, I remember
lissener: 2 c is more than I use; is it soggy when you're done?
xenussister: The more rice, generally the less water. I don't usually use 2/1 ratio, don't know why I said that.
xenussister: Slightly less than 2/1 ratio
lissener: k
lissener: less than usual then
xenussister: er, 1 to 2 (1 cup rice, 1 1/2 cup water, or so)
xenussister: k
lissener: 1.25
lissener: ish
lissener: this time
xenussister: 2 cups rice, fried slightly in bacon fat, add 1.25 cup water, put lid on, sit for 16-17 min. Then take lid off, stir and let cool?
xenussister: Boiling water, btw, and let sit over very low flame
xenussister: Charley's rice 101
xenussister: So, make rice ahead of time, let cool. I can make rice as soon as chicken is cooking? if chicken takes an hour or so, should be plenty of time to let rice cool, right?
lissener: yest
lissener: yest
xenussister: k
lissener: because we're going to make a charley original: mexican style fried rice
lissener: need some dry-ish rice for that
xenussister: Ok
xenussister: ha, I have boxed fried rice (Rice-a-roni). I'm sure yours will be much better
lissener: yum
xenussister: Anything else from the store for this particular dish?
xenussister: Because I'm going to ahve him get other stuff for other meals too, and I want your input
lissener: can't think of
xenussister: Ok, off track for a moment...
xenussister: did you see where I said I made meatloaf the other night?
xenussister: Came out very well, my first time ever making meatloaf. I wanted to ask how you would make it though
lissener: yes
lissener: not a lot of meatloaf exp.
xenussister: k
xenussister: Oh, for tonight's meal, should I have him get more (or fresher) chorizo?
lissener: no
lissener: that's fine
xenussister: k
lissener: so is the chixican skinned yet?
xenussister: I sense that you've lost interest in my cooking inabilities, or that you're having hot sex in another window
xenussister: Oh, hadn't taken it out of the water yet.
lissener: no, just discussing church and state with a retard
xenussister: ha, I can imagine
lissener: k
lissener: what next
lissener: I'm hungry
xenussister: Chris is on the phone, talking someone through a computer problem, so hasn't gone to store yet. i still want him to get more stuff for other meals, but you need to tell me what. So, say he gets another chicken...
xenussister: What were you thinking before you settled on the mexican stew? Something aisian, right?
lissener: right
xenussister: Something to use that ginger with?
lissener: yes
xenussister: Anything extra he should get for that? Green/Red peppers? More Italian parsley? Fresher cilantro?
lissener: for asian?
lissener: we'll do it next time, with fresh cilantro, etc.
xenussister: Ok. If he were to get some lamb?
lissener: Not a lot of lamb exp; would roast, with garlicky or minty things. Look it up I guess.
xenussister: I thought you were the lamb guy. 
xenussister: Lamb go-to guy
lissener: i like to eat
xenussister: Chris is off the phone, putting on shoes to go to store
lissener: k
xenussister: Here's my list for him: For tonight - Soft flour tortilla shells, dried cumin, dried chiles (ancho and/or chipolte), can of black beans.
lissener: k
xenussister: For other meal(s): 2 lbs ground beef (for another meatloaf), more bacon fat
xenussister: Any other suggestions, if not for tonight, for another night?
lissener: yes, ice cream, liquor, butter, and maple syrup
xenussister: har
xenussister: Got liquor and butter
xenussister: Mexican grocery stores don't do much ice cream and maple syrup
xenussister: Have Mrs. Butterworth on hand :)
lissener: OK, then Frosted Flakes and caviar. And blue cheese.
xenussister: Don't think so
lissener: cabbage?
lissener: chocolate sprinkles?
lissener: oysters?
xenussister: Are you just having fun with me or do you have something specific in mind?
lissener: well, what the hell does "if not for tonight, for another night" mean, lol?
lissener: I'm just suggesting foods.
lissener: blue cornmeal?
lissener: hard candy?
lissener: goose grease?
lissener: yucca root?
lissener: cool whip?
lissener: fudgicles?
lissener: lol; you can't even tell time.
lissener: now I have to go make some food
xenussister: Chris will go to store and I'll bite back my terror and skin the chicken
lissener: k
xenussister: Need to know what to do then 
lissener: tell him to get some of those little wax bottles with koolaid in them
lissener: and a parsnip
lissener: just in case
xenussister: :-P
xenussister: Wow, pears in bottles: http://www.clearcreekdistillery.com/Pearinbottle.htm
lissener: yuh; old european trad
lissener: listening to hector zazou
lissener: just got some cds from avery
xenussister: What to substitute for this? 1 tsp cracked black peppercorns

lissener: tsp black peper
lissener: what's this for?
xenussister: I have no idea what peppercorns are. Is that raw pepper?
xenussister: Looking at a recipe
lissener: whole pepper
xenussister: http://boards.straightdope.com/sdmb/showpost.php?p=5628298&postcount=9
xenussister: Sorry, if you don't want to click on that to look, I can cut and paste
lissener: s'ok
xenussister: I have a pepper grinder someone gave me. I hadn't yet had to buy replacement peppers
lissener: use that then
xenussister: er, peppercorns, I guess. I've used more pepper in the past two weeks because of you than I've had in my whole life. I never thought I liked pepper
lissener: pepper's good when used right
lissener: don't have to use enough to be hot
xenussister: I actually have all those ingredients except for parsnips...have no idea what parsnips are
xenussister: don't have the mushrooms, did, but they went bad
lissener: parsnips are white carrots; sweeter, stronger, more intense
xenussister: Could I substitute the half brisket for that "beef chuck or bottom round"
lissener: probly
xenussister: Cool. Wonder if mexican grocery would have parsnips. As you might guess, I don't spend a lot of time in the veggie section
lissener: no; you might not likem anywya
lissener: but they're good roasted
xenussister: What to substitute?
lissener: carrots are best roasted too though; I hate boiled carrots
lissener: nothing; was just randoming
lissener: wait, there's parsnips in that SD recipe?
xenussister: I hate boiled carrots too. Like them raw. never had roasted. 
lissener: thought you were talking about when I added em to chris's list
xenussister: yes, says 2 parsnips, peeled and chopped
lissener: I hate boiled carrots; love em roasted
lissener: ok
lissener: well, carrots will work, but will be blander
lissener: parsnips are at like whole foods or maybe domincks; probly not at local mex market
xenussister: I'll have chris look, no harm in looking
lissener: carrots are mushy too; parsnips are not
xenussister: You making christmas dinner?
lissener: noap
xenussister: why not?
lissener: broak, no christmas, etc.
xenussister: good reason. Understandable
lissener: did you forward my email to chris?
xenussister: That recipe might be too rich for us. says: "2 cups dry red wine (use Pinot Noir, Beaujolais, Beaujolais Nouveau)" and we have $3.99 French wine
lissener: that's fine; doesn't matter too much, re: wine
xenussister: Yeah, we were talking about Firefox. He wants me to start using it
xenussister: Good to know (re wine)
lissener: i like ti
lissener: it
xenussister: Do you think that recipe looks good? Is like stew, seemingly, but fancier. Would it be a waste to use brisket?
lissener: brisket is tenderer; will probly fall apart a little. otherwise, it'll be good.
xenussister: K, good
xenussister: We bought one brisket, I cut it in half and put it in freezer, so we still have more
xenussister: that is, left one half out (still in fridge so gotta fix it soon) and other half in freezer
xenussister: While I'm thinking of it, I don't have a roasting pan big enough for even the half brisket. Chris can buy one of those aluminim (fuck, how do you spell that) disposable pans, right?
xenussister: If so, how deep should it be?
lissener: get a cheap permanent one
lissener: Ekco
lissener: you can get them at a groc store
lissener: probly not much more than the disposable ones
lissener: http://nytimes.com/2004/12/19/opinion/19dowd.html
xenussister: Ha, that's great!
lissener: pretty funny
xenussister: Chris is talking about buying a cast iron "Dutch oven" whatever that is. Would that work for brisket?
lissener: yes
lissener: that's a stovetop thing
lissener: you need an oven roasting pan too
xenussister: Something with oven in its name that you can't put into the oven. nice
lissener: it IS an oven, duh
lissener: it's a dutch OVEN
lissener: not a dutch PAN for the oven
lissener: adoy
lissener: tardo
xenussister: Did I ever indicate that I *WASN'T* a dingleberry?
lissener: never in any way
lissener: roasting pan: http://bizconnect.com/asseenontv/Cuisinart-9119-13-Stainless-Roasting-Pan.html
lissener: dutch oven: http://images.google.com/imgres?imgurl=http://www.apptrav.com/dutch-oven.jpg&imgrefurl=http://www.apptrav.com/&h=151&w=150&sz=4&tbnid=iR3FvYzRU9EJ:&tbnh=89&tbnw=88&start=29&prev=/images%3Fq%3Ddutch%2Boven%26start%3D20%26hl%3Den%26lr%3D%26client%3Dfirefox-a%26sa%3DN

lissener: um sorry
lissener: http://www.apptrav.com/
lissener: that's the second link
lissener: for good roasted meat, you need a roasting pan
lissener: for good stovetop things, like this chicken stew, etc., a dutch oven is good
xenussister: Cool, looking at the pictures, now I know. I've seen those Dutch ovens hanging over campfires, just didn't know what they were called.
xenussister: Roasting pan is $40.00 without shipping. I think until we have extra money, disposable one will do for now
lissener: dude, that's a random google image search
lissener: you don't need a fancy one
xenussister: Don't need roasting pan for tonight, right? 
lissener: no. you have a stovetop big pot, right?
xenussister: Yes, it's deep
lissener: dutch ovens ar elike that, only since they're heavier, they cook more evenly and slowly
xenussister: doesn't say on bottom how many quarts
lissener: a dutch oven is the pre-electric crock pot
xenussister: cool
xenussister: Chris is leaving to go to store now, I'm going to go skin the chicken (cringe). Chris is very hungry, haven't told him it'll be at least an hour. he can have a pop tart or something
lissener: k
lissener: dude, you been at this for like 14 hours! not my fault, lol
xenussister: I like that: a dutch oven is the pre-electric crock pot
xenussister: puts it into perspective
xenussister: I know, I'm slow
xenussister: going into kitchen now. Write up what I'm supposed to do after chicken is skinned and chris is back from store.
lissener: well, chop up onion and saute it with chopped up  bacon bits
lissener: go buy this now: http://www.amazon.com/exec/obidos/tg/detail/-/B0001KL526/qid=1103506163/sr=1-1/ref=sr_1_1/102-7775977-2688957?v=glance&s=music
lissener: doesn't this description fit all of our favorite artists?: "Like many people, I didn't really enjoy this on the first listen. Her voice was grating at first, but afterward when I WASN't listening to it is when I began to like it. There's something about music that startles you so much when you first hear it, that you just have to hear it again. After a few listens, it is some of the most comfortable music on the market. The songwriting and overall composition are wonderful, though on early listens are overshadowed by her unusual voice. By the time you take it in as a whole, you couldn't possibly imagine another voice singing"
xenussister: You there?
lissener: yuh
xenussister: Sounds cool
xenussister: Ok, skin is mostly off chicken. Couldn't get it all the way off wings
lissener: that's OK
lissener: wings are wings
xenussister: Was thinking of taking a digital picture of it, and the chiles chris bought, so you could see
lissener: was it fun? did you get any stuck in your teeth?
xenussister: it was truly gross
lissener: did you wash the hell outta your hands after?
xenussister: now I have all this lovely skin and fat, what to do with it? Will cats eat it?
xenussister: I used soap and hot water
lissener: no don't feed to cats
lissener: throw away
xenussister: Have to wash the pan that I brined it in
xenussister: ok
lissener: yuh
xenussister: going to take picture...
xenussister: Ancho chiles: http://equipoise.teemingmillions.com/ancho.gif
xenussister: So is it the little yellow things that are hot?
xenussister: Chicken, though I realize it's really dorky to take a picture of a skinned chicken: http://equipoise.teemingmillions.com/chicken.gif
xenussister: It just looks so pathetic
xenussister: Do I cut this chicken up, or leave it whole?
lissener: don't have to cut up; cuttin up is a pain
xenussister: Not even the wings? Because there's a lot of skin left on the wings
xenussister: I cut the tail off, too hard to de-skin and de-fat
lissener: yeah, the tail is gross
lissener: you got rid of enough to matter; the rest doesn
xenussister: cool
lissener: doesn't matter too much
lissener: so saute onions and bacon in the pot
xenussister: ok, next. cut up bacon fat and throw in skillet. one large onion. Which way should onion be cut? Diced small?
xenussister: Start making rice
lissener: smallish to med
xenussister: I guess we'll do those then, chris will do onions while I do the rice
xenussister: Type up what's next. Chris is getting really antsy
lissener: k
lissener: he need to have a pop tart
lissener: don't blame me
lissener: when the onions and bacon are done, put them in the pot
xenussister: going into kitchen
xenussister: k
lissener: stir in a teaspoon of cumin
xenussister: keep typing, I'll be back
lissener: ancho's are not usually very hot
lissener: they're the same kind of peppers that are in chile rellenos, only smoked
lissener: so take one and chop it up fine-ish
lissener: this is a pain; they're hard to cut
lissener: I usually just kind of rock a knife back and forth over it until it's broken up into little pieces
lissener: the seeds aren't especially hot, but you can leave some out if you want
lissener: me, I'd put at least two whole peppers in the pot; you can start with one if you want
lissener: http://www.mccormick.com/content.cfm?id=10072
xenussister: Ok, rice is draining, pot is washed, bacon fat is rendering (or whatever you call it), onions are cut up. How much bacon fat for rice? Should rice be made in skillet or saucepan
lissener: DRAINING?
lissener: wait; precooking, right?
lissener: chorizo is for rice; bacon is for chicken
xenussister: Meant. rice was soaking in water in the fridge, I took it out, rinsed it off, and now it's draining. Haven't started cooking it yet.
lissener: k
lissener: bacon and onion is to start  the chicken
xenussister: You said instead of olive oil, use bacon fat for rice, right?
lissener: oh yeah, well it doesn't matter actually; we've moved on from there.
lissener: either one will work
xenussister: k
xenussister: How to know when onions are "done" ? Are they translucent?
lissener: yes
xenussister: k. Chris didn't dice them, just chopped into various sized chunks
xenussister: Should be cut more?
lissener: that's OK; we understand his special challenges
xenussister: :)
lissener: they're gonna be in the stew; make em whatever size you want
xenussister: k
xenussister: After onions are done, put in pot with teasoon of cumin.
xenussister: Next?
lissener: yes
xenussister: Chris had a pop tart
lissener: got a pepper chopped up?
lissener: chris IS a poptart
xenussister: Not yet, going back into the kitchen now to do onions and peppers. Don't saute peppers, right?
lissener: right
xenussister: k
lissener: chop emm up
xenussister: k
lissener: then you got onions/bacon in pot
xenussister: k
lissener: stir in pepper, cumin, some salt
lissener: how much tomatoes you got?
xenussister: can of diced tomatos
lissener: how big the can?
xenussister: regular sized can...was looking back where I typed it, can't find it yet
lissener: regular small or regular large?
lissener: 14.5
xenussister: 14.5 oz can Should I make rice in skillet or saucepan?
lissener: small
xenussister: yeah
lissener: saucepan; not important, just get it made and out of the way
xenussister: k
lissener: we gotta get the chicken started becuase it's gotta cook for at least an hour
xenussister: back, just got rice started, and chris is doing onions
xenussister: I'm going to start chopping up chiles, be back soon
lissener: k
lissener: chop little
xenussister: When you say "stir in pepper, cumin, some salt" you mean the chopped up peppers, or more regular pepper?
lissener: chopped up
xenussister: k
xenussister: Should I drain the can of tomatos?
lissener: nope
xenussister: They're pre-diced
xenussister: k
lissener: k
xenussister: be back
xenussister: ok, onions are sauteed and in pot. Peppers are chopped and in pot. Have added salt (about a
xenussister: couple of teaspoons)
lissener: k
lissener: cumin?
xenussister: added teaspooon cumin
lissener: tomatos?
lissener: mix allthat up
xenussister: Can of tomatos are in pot
lissener: oh and like 3 or 4 cloves of garlic
xenussister: chopped, minced, whole?
xenussister: Oh god, I hope the tomatos were supposed to go into pot
lissener: yes
xenussister: ?
xenussister: whew!
lissener: garlic, up to you; I might put em in whole if I was lazy; chop em if you don't want a mouthful of garlic
lissener: I LIKE a mouthful of garlic sometimes; your call
xenussister: keep a couple whole, chop up a couple. how much garlic is too much for something like this?
lissener: no such thing, lol; I buy garlic cloves by the pound, and something like this I'd put in like a handful
xenussister: cool
xenussister: we love garlic too
lissener: I get those big jars of fresh garlic cloves at costco
xenussister: costco is a wonderful place
lissener: NOT chopped; whole fresh and raw, in the produce section
xenussister: very blue too
lissener: NOT the chopped jarred garlic, which is nasty nasty stuff
xenussister: the CEO of costco only makes a couple thousand grand a year, not like multimillion CEOs, company choice so they can give employees great benefits. union too
lissener: cool
xenussister: They donate only to dem candidates
lissener: cool
xenussister: love costco.
xenussister: Ok, go put in a bunch of garlic and stir. Then what?
lissener: then cook your chicken in that mix
xenussister: No other liquids besides the tomatos?
lissener: not yet; the chicken is pretty moist
lissener: you can add some beer if you think it needs it
lissener: or water if you don't got beer
xenussister: have beer. so what, maybe a half cup to start? or add later?
lissener: maybe half to start, then keep an ey
lissener: eye
xenussister: What kind of heat, low, med?
lissener: slather the mix all over, inside and out
lissener: then low-med, covered, for at least an hour
xenussister: the mix, you mean the onions, peppers, etc.?
lissener: yuh
xenussister: ok, going to add the garlic now and get it started.
lissener: k
xenussister: ok, everything's in the pot now
lissener: k
lissener: chicken pretty well slathered with stuff?
xenussister: added 5-6 chopped garlic, 3 whole
xenussister: yep, put a bunch inside it too
lissener: k
xenussister: added 1/4 cup water, 1/4 cup beer
lissener: might be a bit salty; not sure if I woulda put two teaspoons salt; but we'll see
lissener: k
lissener: that's what the rice and tortillas will b egood for
xenussister: I didn't measure, I put some in my hand
lissener: that's cool; just remember hte chicken's already salty
xenussister: cupped my hand, what't in the middle
lissener: k
xenussister: yep, I forgot. we'll see how it turned out
lissener: yeah; just make some extra rice if you need to
xenussister: So, in about an hour...how will I know it's done?
xenussister: Thought we were making fried rice
lissener: when the thigh meat is starting to come away from the bone
xenussister: rice is done, lid is off, tastes good
lissener: or, use your thermometer
lissener: OK
lissener: now, take like 1/4 pound chorizo
xenussister: k
lissener: cook in in a skillet till it's like, you know, crumbly
xenussister: k
lissener: then, toss in a handful of raisins and the rice, and toss them all together
xenussister: k
xenussister: can't I use the whole half pound of chorizo?
lissener: yes, but I wouldn't
xenussister: doesn't look like very much
lissener: this is better if the chorizo is more of a seasoning than an ingredient
xenussister: k
lissener: I think of it as a rice dish, not a meat dish, you know?
lissener: your call
xenussister: got it
xenussister: hope the cooking kills bacteria, chicken sat out while I was making all that other stuff
xenussister: ]forgot about it
lissener: should; better in future to give it one last rinse to make sure
xenussister: good to know, thought about it, should have done it (thought about rinsing it off)
lissener: should be OK
lissener: did you rinse it after you skinned it?
xenussister: yes
lissener: you're probly OK; specially if you chekc temp with thermom
xenussister: wanted to see if I got all the fat bits off
lissener: yeah
xenussister: put thermom in thigh or breast?
lissener: some bacteria produce toxins, so kill them or not, you still get sick
lissener: salmonella is different: the bacteria itself makes you sick
xenussister: oh great
lissener: so you're OK
xenussister: ok
lissener: like E coli
lissener: most bacteria on "fresh" meat are like that; it'sonly when the meat begins to actually rot that cooking won't usually help
xenussister: does soap and water kill this stuff? I have all the knives and plates and things in the sink
lissener: yes, hot soap and water
lissener: if you're paranoid, bleach bath
xenussister: hot soap :)
xenussister: lysol?
lissener: lysol will taste funny
lissener: bleach dries completely away
lissener: wouldn't use lysol for food utensils
xenussister: hmm, don't think I have bleach. Ok though, no lysol
lissener: bleach evaporates; lysol doesn't
xenussister: have spray disinfectant
lissener: no
xenussister: k
lissener: if you're still paranoid, boil em in a pot, or bake em in the oven
xenussister: geez
lissener: if they dry completely between usages, you're probly OK; most of these bacteria need moisture to survive
xenussister: k
lissener: but DON"T use those antibacterial wipes and antibacterial soap and antibacterial bullshit
xenussister: pot I brined chicken in, I washed it with dishsoap and hot water before putting the chicken back in
lissener: that stuff just makes it worse
lissener: that's fine
xenussister: makes it worse, how?
xenussister: I don't ahve any anyway, just some bathroom spray cleaner, says disinfects
lissener: provides evolutionary pressure for the bacteria to evolve stronger, resistant strains
xenussister: ah
lissener: makes it worse if you use it a lot
lissener: soap and water is fine
lissener: "kills 99% of germs!"
xenussister: evolution is a crock, don't you know god created the world 6000 years ago?? wat are you, heathen?
lissener: which means of course, that your NEXT batch of germs will be descened from that 1% that was too tough to die in the first place
lissener: descended
xenussister: yikes
lissener: if you just use soap and water, then your bacteria will be normal bacteria, not superbacteria
xenussister: was reading about "intelligent design" man oh man! I fear for the future of our schools
lissener: i knose
lissener: did chris get black beans?
xenussister: it's funny, my brother was a die-hard born-again, one of those really obnoxious ones who, after he found Jebus, thought all music except christian music was devil music. even so, he believed in evolution, said it was god's plan. If only all fundies felt the same
xenussister: No black beans. Just can of re-fried
lissener: k
lissener: I have a good recipe for black beans. they're cheap; you should keep a back of em on hand
lissener: they last forever too, dry
xenussister: cool
xenussister: I should learn how to make them. They can be made in crock pot, right?
lissener: yeah, or stove top
xenussister: Soak overnight in cold water in fridge?
lissener: best way
lissener: but you can do day of if yo need to
xenussister: stove top best way?
lissener: lentils are good too becaus ethey don't need soaking
xenussister: or soaking?
lissener: not sure; not a big crockpot person
xenussister: We love crock pot
lissener: I usually put things in a pot in order, you know? do the bacon, then the this, then the that; not big on dumping all in to see what comes out
xenussister: When you said best way, you meant stove top, or soaking overnight? or both
lissener: personal inexperience though; I don't have a prob with it or anything
lissener: just my method
xenussister: It all gets all mixed up anyway
lissener: yeah i know
xenussister: This recipe tonight, I want to try it in crock pot
xenussister: it smells good
lissener: but for example if you saute the bacon first, it's blackened and maybe toughened; chewier or somthing; 
xenussister: looks good
lissener: if you just put bacon in with everything else, it's soggy
lissener: same with onions
lissener: I like to brown some things separately, then combine them
lissener: crockpot seems soggier to me
lissener: probly depends ont he recipe though
xenussister: I used bacon in crock pot with roast, and stew, bacon bits came out very soft and yummy
xenussister: bacon chunks, should say
lissener: yeah, I like to crisp them first
lissener: and I figure, if you're gonna pre-brown everything, you might as well use the stovetop; lol
lissener: kinda defeats the purpose of the crock
lissener: but yeah, i should use mine more
xenussister: First recipe I used very small cut up pieces (had used them to get bacon fat to brown meat pieces), next time I used large pieces, 3-4 inches. Both came out very well, melt in your mouth
lissener: also the one I have sucks; Shane gave me a new one though, so maybe I'll try it
lissener: cool
lissener: gotta get me some more bacon trimmings; runnign out
lissener: mor funyuns too
xenussister: a crock pot is a crock pot is a crock pot...why would one suck?
lissener: too hot
lissener: way low, still burned
lissener: cheap martha stweart brand
xenussister: Yeah, I told Chris next time he went to store to get some, to get a lot. Nice to know taht it can be frozen, then go from freezer to skillet
lissener: yeah
lissener: but divide it before you freeze; otherwise, you gotta get the whole fruzzed brick out every time you need
xenussister: right
lissener: I want a tuffet: http://email.pbteen.com/cat/pip.cfm?snav=1&pkey=csalhol&gids=p745&ftest=1&flash=off&ctid=salhol&bnrid=3720117&area=shp
xenussister: seemed to cut easily, even frozen
lissener: yes it does
xenussister: Wow, that's really gay
xenussister: I like the chez Moi table
xenussister: Maybe because it makes me think of Kate
lissener: yeah it's cool
lissener: the tuffet it tuffetier though
xenussister: Oooh, feather lights: http://email.pbteen.com/cat/pip.cfm?gids=p458&cmsrc=rel&src=pip&lid=8&pgid=p742&ftest=1&flash=off&bnrid=3720117
lissener: nothin on TV all day
lissener: those are very cool
lissener: they're gay as a tuffet though
lissener: dude your java's skrood up agin
xenussister: piss
xenussister: yes, very gay, cute though.
lissener: tell chris his manhood is at stake
lissener: wanna reboot once?
xenussister: Hold one,we're checking
xenussister: Crappy Java
lissener: tell chris I said "You know, in a situation like this, there's a high potentiality for the common motherfucker to bitch out."
xenussister: Bite me.
lissener: is that you chris?
lissener: have you been defeated by a cute little coffee cup?
xenussister: I checked her system tray, and there were 8 Java icons.
lissener: that's too many
xenussister: Yeah.
lissener: I don't get them in my tray since I went Firefox; coincidence, or you think this may be another IE problem?
xenussister: Dunno. Bill does hate Java.
xenussister: He couldn't "extend and embrace" it.
lissener: lol
xenussister: Might well have to re-start.
lissener: and by "extend" I mean "co-opt"
lissener: and by "embrace" I mean "absorb"
lissener: poor bill
lissener: there are so many things he doesn't own yet; I'm sure it keeps him up nights
xenussister: Vickie back. Chris shut messenger down so I lost all athat info. Thought I had logging turned on but can't find the file
xenussister: You may ahve to send me chat again
lissener: here's bill gates: http://www.cartoonbank.com/product_details.asp?mscssid=STHX174K4QSC9J1SU4XVJB6RU99PBTC1&sitetype=1&did=4&sid=69463&whichpage=1&sortBy=popular&keyword=money+bag&section=cartoonshttp://www.cartoonbank.com/product_details.asp?mscssid=STHX174K4QSC9J1SU4XVJB6RU99PBTC1&sitetype=1&did=4&sid=69463&whichpage=1&sortBy=popular&keyword=money+bag&section=cartoons
lissener: hmm
lissener: did that not work?
xenussister: Wait, still looking for my chat files
lissener: k
lissener: here: show this to chris, re: our conversation just a min ago: http://www.cartoonbank.com/product_details.asp?sitetype=1&sid=69463
xenussister: Can't find where archive files are kept. Can you send me our chat? all that cooking info...
lissener: OK