I guess no one has strong feelings about Texas chili.

Hi all, I've been absent from the site these past 5 months because I'm full-time in nursing school. I've really missed this place and I've really-really missed leisurely cooking days whenever I want.

At any rate, I have a request: I'm hosing our study group tomorrow, and I'm trying to use these opportunities to cook something yummy for the group. Last week, I made Grace Parisi's spice-roasted ribs with apricot glaze from Food and Wine: http://www.foodandwine.com/recipes/spice-roasted-ribs-with-apricot-glaze

WOW. That recipe is a keeper, although I wanted to note that although the recipe calls for 7 lb or 3 racks of baby back ribs, I used just over 5 lb of ribs (2 racks) and there was just enough spice rub and glaze for them. But it's a wonderful recipe. The people I fed fell all over them, so you KNOW it's good.

Tomorrow, it's chili, but since one of my study partners can't stand beans, I thought I'd try Texas chili (sans beans). I have only ever made chili with beans and a tomato base, so I'd love some suggestions for those of you out there who are well-adept with the beanless kind.

I've read that a base made from dried, soaked chilies instead of tomato is pretty standard. Any suggestions? Thanks in advance!

Edit: I'm wondering if this recipe rings true to those of you who are knowledgeable:

http://homesicktexan.blogspot.com/200...

Ok, that's it. I'm going to try it too!

Thanks! It was a nice combo of flavors. :)

That sounds delicious. :)

I just ate the last slices for breakfast! lol

Yep. Hot or cold, Italian or club, it's a grinder.

Also, as someone mentioned above, we had chocolate shots on our cones, occasionally we'd call them jimmies, but really anytime I heard "shots," I knew it was a CT person.

I loved the Russian pumpernickel rye from that bakery.

When the ex and I were dating, we took frequent trips to Cape Cod, Provincetown being a favorite. We always had lunch at Fat Jack's (I think it has since closed, though). This one time, there was a crotchety older woman at the bar who got into it with the bartender about the Provincetown "Gay Mafia" not allowing her into the inner art circle, and that she was a talented artist who should not be discriminated against just because she happened not to be a lesbian. Finally the bartender told her to keep her voice down or leave. She really ratcheted it up then, and grabbed her bags and left, grouching all the way. Once the door had closed, our waiter, who had been standing near us, said, "Well aren't you kids lucky. Dinner AND a show." The place totally erupted into laughter.

MEATBALLS, for sure!

Last night's dinner was a take on a BLT pizza. I made my usual garlic pizza that uses an herb and garlic infused olive oil instead of tomato sauce, and topped with bacon and diced speck and slices of heirloom tomatoes and used my usual blend of cheeses (mostly mozz, followed by some seriously sharp cheddar and av little bit of fontina, asiago, provolone and a dusting of fresh romano and parm).

Then I baked it and topped it with fresh arugula and a little bi of shredded grana padano.

That looks and sounds absolutely amazing, MC! Which recipe for chicken was it? Also, did you buy the preserved lemon or make it? I've been dying to try it, but can not find it anywhere, so I may end up making my own.

I don't see a problem, except perhaps with your spelling of my favorite team. ;-)

Growing up pre-cable, we had no NY television stations at all, just the ones from Hartford, RI and Boston. Even channel 8 in New Haven didn't always come in all that clear where I was up on the Mass border. We had that huge aerial antenna on the roof that we had to position every time we changed channels.

I've never had a bad pizza there.

:) My friends and I used to joke that the River/91 also served as the dividing line between Red Sox and Yankees fans.

I'd agree with that: I-91, or just say the River. I've always lived East of the River in CT.

Of course! Willington Pizza is a favorite. :) Red potato pizza, mmmmm :9

Just the other evening, when I was back in CT visiting the folks, I went out for pizza with a fellow Hound. :) I grew up in CT, but further north in the Greek-style "House of Pizza" belt.

Other than that, here in Central NY, I rarely go out for pizza, mostly because I hardly ever go out to eat in restaurants at all. It's partly to save money and also, frankly, because I don't want to go out and shell out money for something that I can make just as well, and in some cases, better, at home.

As far as pizza goes, I haven't found a really good sit-down pizza place yet. There are some small, non-chain places that make some pretty good pizzas for delivery or takeout, but really if I'm going to spend money on food I don't make myself, it had better be spectacular. Still haven't found that here. I would go out in a second if I found good CT Greek pizza, though. I haven't been able to find it like I remember it since I moved from CT.

We don't get delivery or take out anymore, because by now, I've got my kids well trained, and they prefer our homemade pizzas and love making their own personal pizzas to suit their tastes. No more bickering about one kid's yucky toppings touching the other's, plus we have fun with our at-home pizza parties, and the kids are really developing an interest in learning how to cook, so it's a win-win situation no matter how you look at it. Their little BFFs enjoy our make-your-own pizza parties, too.

That's actually a disorder called pica, which can be potentially dangerous because of the chances of ingesting toxins.

I like dill pickle relish in a lot of creamy salads - egg salad, tuna salad, potato salad, the "faux-tato" salad made with butter beans. The extended family loves deviled eggs and I usually make a batch with dill relish and fresh dill, and another batch that's spicy for the heat-seekers.

I also like celery seed with the dill. Nice combo.

Spicy catfish nuggets.

We do call them coneys in Syracuse, though.

:) I may have to make some very soon. These recipes look amazing:

http://www.tasteofbeirut.com/2011/08/pistachio-brownies/

http://www.tasteofbeirut.com/2012/03/...

It was a nice indulgence, for sure. :-)

Holy cow.

I guess it's time to make your own instead: http://lemonsandanchovies.com/2012/06/homemade-pistachio-paste/#.UBqvMWHDDgI

or this one:

http://www.tasteofbeirut.com/2011/08/...

lol Apparently!

I bet! If it were big, I'd still have to cut it in half, though. ;-)

I've never had one of those. lol

I've been tossing around an idea for mini ginger-peach cobblers. I'll report back as soon as I get myself going today. :)

There's such a variety of cobblers though - some are fruit topped with biscuit/shortcake, others with a pie crust topping cut in strips, and still others with a looser batter. I've also seen recipes where the fruit is nestled on top of a batter and then finished with sugar or streusel.

Do you have a favorite?

For a peach/ berry cobbler, I like a batter, and I usually put the fruit over the batter and sprinkle sugar on top. I never make an apple cobbler though, that's always going to be an apple crisp.

Holy cow!