hopkinsnhorns

Missionary style green chile pork is the best taco they make. 1 of those bad boys is enough. Wife likes the Mad Cow, but the consistency in fajita serving varies wildly location to location.

I agree completely. The only reason it isn't happening is because Art is afraid of the findings and the political ramifications. I hope his ass is run out of town on a rail never to be elected even a fucking dog catcher ever again.

I've got an acquaintance who is retired HPD. I asked him about this case and he was very much of the "wait until the facts come out before rendering judgement" mentality, which I can understand given his background and history. I asked about the words of the union rep, and he said he understands why the guy said what he did, because that is the same feeling among a lot of the rank and file. He basically blamed the rhetoric of BML, "Hands up, don't shoot", "fry like bacon" shit for driving the cops to be so defensive, which sounds like Fox News spin all day long to me. He didn't really respond to my proposition that words like this from a union rep only exacerbate the divide. To me, that rep sounds more like a Teamster mob boss from the 60's than anything else. I asked about Art, and he said "Acevedo is a politician, not a good chief" and that he is essentially trying to CYA for future political reasons by opting for an internal investigation vs. bringing in the Texas Rangers to do an honest 3rd party investigation. I've got to believe that the Ranger will be brought in eventually if shit goes awry, which I suspect it will.

I'd like to know how they managed to make the leap from drug user to drug dealer to get a warrant for a no-knock raid. My guess is that the CI's name is Fuzzy Dunlop.

https://abc13.com/what-was-found-in-home-after-deadly-drug-raid-hpd-warrant/5127653/ The entire investigation began after the concerned mother of the now-dead 50-something year old woman called 911 concerned about the welfare of her daughter doing drugs in her (now raided) home. "Oh, you're concerned she's doing drugs? We'll send someone right over and make sure you never have to be concerned about her well-being ever again."

I'm in this for the long haul. I agree that this stinks to high heaven of police incompetence and/or corruption.

Have y'all watched "Do Not Resist" documentary on Amazon Prime? It's pretty good. It's centered around the Ferguson riots, but also goes into the police training and no-knock raids. The Dave Grossman hero-cop seminars make me mad enough to spit nails, talking about coming home and having the best sex of your life after shooting a bad dude on the job. Seems like a lot of the militarized SWAT dudes doing these raids are glorified adrenaline junkies looking for their next fix.

So I just got the results back, and we finished with 88 points out of a possible 125. Third place was 89 points, so we finished 1 point off the podium and only 4 points behind 2nd place. My one regret was brown sugar. I added some to help cut the heat/acidity, but I overdid it just a bit. It wasn't sweet, but you could definitely tell there was a sweetener in there and that was not my intention. If I had added less initially and made incremental additions, I think I could have dialed this thing into perfection. Oh well, live and learn. Overall, I was satisfied with our effort and I think we can definitely find the podium next time around.

When you scale up like this, you just gotta be careful of 2 things - amount of liquid and amount of chili spices. I scaled up most of my not-so-spicy spices (chili powder, cumin, paprika, etc.) proportionally, and had a second chili powder mix with my hot boys (Cayenne, Scorpion, Klinger's FL Grove, Ghost, Serrano, etc.) and used like 50% the scaled up quantities to get close to the same heat Salt was added to taste; I doubt that would scale proportionally either. To control my liquid content, I used beef broth concentrate instead of straight beef broth and added just enough water to get the desired consistency. After walking around, most others looked like chili soup whereas mine had the real chili consistency. I didn't finish in the top 3, but I got rave reviews from everyone that tried it. I'm waiting to get a copy of the final scores to get an idea of how I can improve going forward, though I've heard the judging is very inconsistent. Someone said that if you could turn in a bowl of Hormel chili, you'd probably end up on the podium, so take their scores with a grain of salt. I had a few people who said they sampled all of them, but mine was the only one they came back to for seconds. For me, it was as good as my test batch. There are a couple things I would tweak, but overall, I was very happy with how it turned out.

About 30lbs of 80/20 chili grind ground chuck from HEB.

Best $25 the cook team could have spent. It was the envy of all the other teams. Sent from my iPhone using Tapatalk

That’s a 40 quart pot, for scale. Chili cook-off today.

That’s how it looked after a good stir. Before that, some oil had pooled on top, but it all got happy once I stirred it and took it off the heat. Sent from my iPhone using Tapatalk

They actually worked really well to absorb some grease and up the umami. They were powdered, just like the dried chilis. Apparently I’ll have to back off the heat a bit for the competition. I was told that these aren’t real chili judges, but people in the industry that were enlisted as judges, so I need to keep it palatable for the pussy white folk. I was told if it’s too hot for a child to eat, it’s too hot for the judges, which seems fucking absurd for a chili cook-off. Sent from my iPhone using Tapatalk

Looked worse than it really was; no thickener necessary. A good stir and it looked like a luscious gravy. I’m letting it simmer with the lid off to thicken a bit more while the rice cooks. For the cook off, I’m going to be making a very large batch in a huge stainless steel pot. I’m thinking I’m going to cut back on the beef broth (by half) and just mix in some Better Than Bouillon beef concentrate to keep the flavor but limit the time needed to thicken. I can always add liquid if needed. Sent from my iPhone using Tapatalk

Favorite way to thicken? I used a couple tablespoons of ground shiitake mushrooms, which helped, but after some simmering, I’m getting a pretty good grease pool on top. Thinking about making a small batch of roux with some oil/flour and some more chili powder. Thoughts? Sent from my iPhone using Tapatalk

Pre-simmer Sent from my iPhone using Tapatalk

First batch of test chili, made with a blend of chilis grown/dried by my friend and ground by me today, including scorpion, Klinger’s Florida grove (aka bird) and ghost peppers. I skipped the miso as all I could find was miso broth, but I might buy some online before the competition. Upped the umami with some ground shiitake mushrooms and some MSG.

Any foodies have any thoughts on adding red miso paste to up the umami for short turn-around(5 hr) competition chili? I'm planning on doing a test batch this weekend, pending input from y'all.

Actually, instead of fish sauce, a little miso could do wonders to up the umami. I may just need to do a test batch...

I was wrong. The SA event is much simpler than the Houston event. Only CASI-rules chili; no salsas, no chuck wagon dessert. This makes my life a lot easier. I doubt I'll even need the food processor. Shitty thing is there's only about 5 hours from start of cooking to turn in. Gonna be a bitch to develop some complex flavors in that time. Sounds like a job for fish sauce and MSG.

I think we're working off propane burners. I'll have a 12V deep cell battery and power inverter for a food processor, but that's about it. I guess I could look for a manual pressure cooker.

You see, it all started when I stumbled upon a stash of OG 4 Loko...

Anyone have a good green chili recipe? I was put in charge of our company's cook team (mostly builder association bbq events), but they also have chili cookoffs coming up. Categories include Best Red Chili, Best Green Chili, Best "Anything Goes" Chili, Best Red Salsa, Best Green Salsa, and best Chuck Wagon desert.