Achin', the Buttz

Where ideas hang out, and do whatever!
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Grand Moff Larkin
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Re: Shootin' the Buttz

Post by Grand Moff Larkin »

Rather than ruin this thread's positive vibes or really bring down thee olde David Booth with some family stuff, I made a members-only sub forum.
patrick cokane
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Re: Shootin' the Buttz

Post by patrick cokane »

welp, three confirmed covid cases at work this week
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Re: Shootin' the Buttz

Post by practice »

oof
patrick cokane
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Re: Shootin' the Buttz

Post by patrick cokane »

up to five now
patrick cokane
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Re: Shootin' the Buttz

Post by patrick cokane »

also taking great joy in the dozens and dozens of canadian politicians getting caught for taking vacations
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Rowsdower
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Re: Shootin' the Buttz

Post by Rowsdower »

Charlie Daniels must be spinning in his grave.
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Re: Shootin' the Buttz

Post by patrick cokane »

patrick cokane wrote:
Wed Jan 06, 2021 1:02 am
up to five now
seven, possibly eight
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Re: Shootin' the Buttz

Post by practice »

ffffffffff
patrick cokane
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Re: Shootin' the Buttz

Post by patrick cokane »

crisis over, turns out you shouldn't drink with your coworkers after work
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Grand Moff Larkin
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Re: Shootin' the Buttz

Post by Grand Moff Larkin »

:nyquist:
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sutterfamily
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Re: Shootin' the Buttz

Post by sutterfamily »

Trying to imagine how stressed out I would be if I knew of even a single person I had been near has COVID let alone many of them. It's not good.
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Re: Shootin' the Buttz

Post by practice »

sutterfamily wrote:
Thu Jan 14, 2021 7:16 pm
Trying to imagine how stressed out I would be if I knew of even a single person I had been near has COVID let alone many of them. It's not good.
we call this experience London, England
patrick cokane
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Re: Shootin' the Buttz

Post by patrick cokane »

hey what's that gif where the guy is unsure and then starts to smile?
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Grand Moff Larkin
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Re: Shootin' the Buttz

Post by Grand Moff Larkin »

:grammatron:
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Re: Shootin' the Buttz

Post by Grand Moff Larkin »

I don't remember what it's from though
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Re: Shootin' the Buttz

Post by patrick cokane »

thx
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Grand Moff Larkin
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Re: Shootin' the Buttz

Post by Grand Moff Larkin »

you can do the : grammatron : to use it, it's on the extended menu along with :nyquist:
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Re: Shootin' the Buttz

Post by Grand Moff Larkin »

:grammatron: :nyquist:
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Re: Shootin' the Buttz

Post by Grand Moff Larkin »

Initially I was mad they weren't the same length but it's kind of like Steve Reich's It's Gonna Rain
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Re: Shootin' the Buttz

Post by practice »

resum wrote:
Mon Apr 06, 2020 6:27 pm
I wouldn't want you guys to be without chili

I have no idea what I posted and searching my email only brings up a very vague guide I emailed a friend once. Something like this, but the ratio of meat/beans might be quite different than what you like -- this is a very rough guide (I haven't made chili in years)

ingredients:
2 onions
4-6 cloves garlic
1-2 lbs stew-type meat (probably I was deep into oxtail at the time, or short ribs, but whatever you like -- omit and add more beans for veg)
2/3 lb dried beans, pre-soaked (2-3 400 ml tins of prepared), whatever you like.

12-24 dried chiles (a mix of hot and mild -- a few morita/chipotle for spice/smoke, maybe some arbol to add heat, I like guajillo for overall flavour, but maybe pasila/ancho/mulato might be better if you like things less hot. Whatever you can get your hands on)
1 tbsp cumin

optional:
tomato paste
paprika paste
gelatin
dark cocoa / molasses / piloncillo or brown sugar
other umami-boosting ingredients (marmite, miso paste, etc.)

Process: if using meat, generously brown on all sides in some oil. Set meat aside. Sweat onions and garlic (add more fat if needed) until soft. Fry out umami type ingredients / a couple tablespoons tomato paste / paprika paste, if using. Add beans and cover with boiling water, hold at a simmer until beans are fully tender. Toss a bay leaf or two and some peppercorns in while the beans cook, and add water as needed to keep beans covered.

Once beans are getting there, lightly toast chiles in a dry skillet. De-stem and de-vein the chiles. Soak the chiles with the cumin in boiling water for 10 minutes or so, then puree (I use an immersion blender container and the immersion blender itself to keep the chiles from floating up).

Once beans are fully cooked (fully! the acidity of the chiles will inhibit cooking if added too soon) chop meat, add back to pot, along with chile puree. Simmer until you are happy the meat is fully cooked and tender -- this amount of time varies a lot depending on what you are using. Adjust seasoning and bitterness using salt / other optional ingredients.

If you use a very lean cut of meat, or are going veg (but are not committed to absolute vegetarianism/veganism), adding a packet of gelatin can really improve the texture and make things seem more rich/satisfying. This is a bit less necessary if you use a lot of chickpeas since they thicken things up quite a bit.
about to do this
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