How do you like your chili?

[thehotpepper.com]

How do you like your chili?

[bubbaschili]

i like mine a little spicey..not running around with your head on fire hot...but just hot with beans and chips and cheese

[wahene's texas poi]

Sweethearts - there are NO beans in chili. You many decide to cover your beans with chili but you never cook the two together.

[Dragon]

Who makes up these rules? Food is made the way you like it, sweetheart, honeybunch. If someone wants beans in their chili who are you to tell them it isn't chili or that they can't cook them together? Call the food police, someone is putting beans in their chili!

[wahene's texas poi]

Sorry I incensed you - ICS and CASI make up the rules for competition chili - yes we all have a choice when it comes to personal eating habits of our own chili - beans or not beans -I got the feeling that people that I was conversing with were ICS or CASI cooks. We do have an enjoyment of ribbing about beans or no beans.

Do you do pinto or kidney. One has more starch than the other and does have a tendency to change the PH and gravy of a good bowl of red.

Being from the south we do have a tendency to call people sweetheart and also Darlin.

Enjoyed your comment.

[bubbaschili]

i was kinda hoping the post was from a female so the dalin and honey would be a-ok..lol.........for about a year i have been cooking casi style chili which has been hard for me because i grew up with chili and beans...
chili with no beans growing up for me you put on hot dogs

chili with beans....in a bowl with chips and cheese.

so i cook the way casi wants me to but at home i use either dark or light kidney beans in my freestyle chili.

please keep the honeys and the darlins commin :D

[bubbaschili]

i got a quick question for dragon......are you the one that runs fire breath dot com?? or are you just linking to it because its one of your favoriite sites???
i bought some stuff while back from firebreath dot com and it was a great transaction and if you were in charge of the site i wanted to say thanks.

[wahene's texas poi]

I have been a CASI cook for about 28 years. Have won a few honors - was capable of getting a red jacket this past year at TICC.

Use to cook ICS years ago at Circus Circus and some here in Texas.

Personally I do not like chili - I do eat home and canned stuff with beans - oh what did I just say - well most of my long friends know how I feel about eating chili - I do not even judge much anymore. I guess after 20 years of judging I started not liking it as much.

Have you had a chance to compete at Terlingua?

[bubbaschili]

hmmmmm i guess im not in your shoes only cooking and compeeting for a year and a half...but man i know this is gonna sound weird but i can eat chili every day if it was around....have never been able to find a can chili that i like...

[Tess]

I don't like my homestyle chili rip your face off hot. I do like beans but, put them in later and I use pintos because I can't stand kidney beans. I'm a competition cook we don't add beans to our chili because they are a filler and we would be disqualified in competition. Some people add whatever they choose to their homestyle chili....some of the things I've seen added the food police should arrest them for it. but, it's what you like and what you cook. I have not found a canned chili I like and the only other commercial chili I prefer is James Coney Island with beans and onions. One thing I have grown up with is the beans/no beans controversy....it's been prevalent in Texas forever.

:)

[Dragon]

First, let me apologise to Wahene for implying I was incensed or otherwise burning over the beans issue. My response might have been a bit too heavy. It's to your credit you didn't flame me over it. For those of you in the South you should know that a stranger refering to you using an endearment sounds a bit condesending.

Yo, Bubba. I'm guilty as charged. Yes Firebreath is indeed my site and I'm very pleased that your contact with us was a good one. I wasn't going put the URL in my signature until I saw others plugging their sites. However I'm not going to post a bunch of commercials on this board.

I like my chili both with (I use pintos) and without beans. All you competition cooks impress the heck out of me. As a chef my ego couldn't take the rejection. Hat's off to all of you.

[wahene's texas poi]

Dragon - there was really no need for an open apology. Each one of us has our own idea of chili - it is just us crazy Texans have a thing for beans in our chili.

Matter of fact when I get the absolute desire for the red stuff I get a can of Hormel with beans - I know I am suppose to be loyal to Wolf Brand but when they were bought out I fervantly believe the recipe was changed - it has more something in it that did not have before. Canned chili is not the preferance but sometimes i get lazy and the can opener is closer than the skillet.

Take care and see ya somewhere - going cooking this weekend and next and then the big one August 14th at the Texas Open in Conroe. Looks like there is going to be around 120 or so competition chili cooks there to vie for points, jackets and trophies - well also fun, dancing, friends, etc.

Have a great and profitable weekend.

[Dragon]

I always knew the beans controversy was big in Texas. It's just like me to, uh, stir the pot. I have heard that another great controversy regards the origin of the dish. Some claim it's strictly a Texas invention while others insist it comes from Mexico. What if they're both correct? After all, Texas was once a province of Mexico, was it not? I had even more fun when I went to the following web page:

http://www.chilicookoff.com/History/History_Started.asp

The author poses a fairly compelling argument for chili originating in the Canary Islands of all places.

Have fun, Wahene. And good luck in the competition.

[wahene's texas poi]

Keep the ribs on the fire -

I guess it could be true - both places - from what I understood the cattle drives started this mess to tenderize the meat at that time they just might have put beans in it to stretch it out. Oh mercy don't get me started again.

I will look at the website you sent.

Thanks - this weekend really is for the floating and soaking - if I get a point so be it - I am already qualified for TICC - hopefully the river is not out of control with all the rain we have had in the hill country.

It has been a pleasure tatetating with you - keep dry - safe and whatever else comes your way.

[bubbaschili]

like i said before dragon....love your site...if you check out the pictures at my website under cook offs my main center peice for my chili tent is my firebreath dot com chili boxer shorts......there so colorful and really adds to my showmanship. im gonna talk to my web designer and if you dont mind im gonna put you down on my links page if i may have your permission.

[Dragon]

Thanks for the kind words, Bubba. You're more than welcome to link to my site. Since you like to show off those colorful boxers I think we'd all appreciate a picture of you modeling them for us.

[bubbaschili]

well i gotta say... and im embarassed to say...my butt is to big and i can't wear em...thats why i display them on my chili tent...ill post a lint to my cook off pics my tent is the one with all the boxers hanging around
http://www.bubbaschili.com/images/Mike's%20Pics/by10.JPG

[thehotpepper.com]

Since most chili cooks consider beans fillers .. what ingredients can be added that you do not consider fillers ... I've made chili with roasted corn, and stewed tomatoes .. etc ... (not for judging, just for home). .. would these be considered fillers?

I've also made chili with dark kidney beans ... They taste good to me, so I don't consider them fillers. Kind of like beef stew ... it has potatoes, but some chefs would call that a filler ... but to me, you can't have beef stew w/o potatoes!

:)

[wahene's texas poi]

Basically competition chili is meat, spices and gravy.

1. meat - depending on the cookoff - hand cut or ground.

2. spices - should not be Wick Fowler or any other type of commercial packaged product. We take chili blends, pure chili powders, garlic, onion powders, cumin, hot powders, fresh pepper and come up with a combination there with that supposedly will taste like chili

3. gravy - combinations of beef broth, chicken broth, water, tomatoe sauce, crystals or cubes, chili paste. There is nothing that floats in the gravy except maybe a pepper, pork chop or sausage ball but these are removed part way thru the cooking process.

Competition chili is has become somewhat of an art - the chili is very rich - lately we have been cooking something more closely to James Coney Island - texture - but still a little more spicey.

Kidney bean are good but they are a little starchy. Try with pintos but cook the beans separate from the chili and then combine the two.

Basically everything that deters from the gravy other than the meat is a filler - nothing floating.

I like beans in my chili but only at home I would be put to Box K and probably hung from the closes limb if there were beans or anything out of the ordinary in my chili.

Hope that this answers some of your questions.

Wahene.

[thehotpepper.com]

Thanks! Yes, I've never entered a competition, but I understand you will be shot on the spot for adding fillers! As for making chili at home, it's fun to experiment with fillers :)

[Dragon]

I don't think I could compete in chili cookoffs. I don't do well with rules...and of course that gets me in trouble all the time. I've cheated with canned beans before (shhh, I didn't really say that). If I forget to put the pintos to soak the day before I'll use Ranch Style Texas beans in my chili, liquid and all.

I must say all those rules kind of limit creativity. It reminds me of stock car racing: cars (nearly) all the same, different drivers. I'm sure to competitors it must seem like competition chili is wildly diverse. But to a chef, limiting chili to only meat, gravy, and spices feels rather restricting.

[wahene's texas poi]

Not really.

When you think of all the spices both fresh, dried and powder you have unlimited ability to create a flavor - that is really what it is all about - creating a flavor that is going to WHOH the judges.

The meat can also be a challenge - especially when you might be cooking with cut(cubed) meat - cooks all over the states are not able to get the same cuts of meat - some tender - some tough - some flavorful with marble - some not.

The timing is another art - making sure that you cook that meat to perfection - not to mush.

You cook a roast - you add spices on it - you cook an egg - you add spieces - everything that we cook whether it is chili, dessert, beans - the spices make the product the flavor the gravy, it is just that chili is purer than beans or desserts.

Does that make sense.

[Dragon]

I do like being creative. I'd be happier if someone handed me a food item and let me decide how to ruin it. There are so many different ways to cook a thing. For meat there's roasting, broiling, braising, microwaving (yeach), pan frying, deep frying, steaming, smoking, curing, and some things they do in Asia I can't explain.

You mention all the flexibility available within the confines of the rules. Sure, and I anticipated your answer in my previous post. If you were to equate chili competition to stock car racing you might have: meat, gravy, spices = horsepower, tires, chassis. The concept for both is to level the varibles to just a few so that it's a test of who's the best cook/driver. My argument isn't that either contest is wrong, in fact they both probably work best this way. The rules just feel too confining to me. There is more to cooking than spices and timing. However, I never did play well with the other kids either.

You make the chili, I'll just stand here and watch (and eat).

[wahene's texas poi]

You got it Sweetie.

I also raced cars.

[Tess]

Well, if you want diversity you could always go to a local cook off that's not sanctioned by any group...CASI etc. Then you're lible to find any type of chili with numerous ingredients. I find cooking chili in competition is fun....as my husband says we're not cooks we're chemists. We try to put a product out there the public will like and sometimes we succeed.



:)

[datil paddle]

so sorry competition folks, but i DO like beans in my chili.

it's how my mamma always made it, so that's how i like it. ;)

i use both kidney and pinto. and sometimes even canned corn if the mood strikes me.

must-use additions of my own that mom would never have even considered:

brewed coffee, cinnamon, chocolate, ketchup and chipotles (powdered and/or whole dried - i've never liked the canned chipotles) also new mexican chiles and ancho powder. cumin, coriander, etc. fresh garlic and fresh onions are a must of course, but mamma knew that.

i put this combo in my taco filling also, and friends and family RAVE about my tacos. they would rave about my chili too only i've never made it for a large group. :)

i got the idea from a store-bought bottle of mexican mole.

[Tina Brooks]

so sorry competition folks, but i DO like beans in my chili.

it's how my mamma always made it, so that's how i like it. ;)

i use both kidney and pinto. and sometimes even canned corn if the mood strikes me.

must-use additions of my own that mom would never have even considered:

brewed coffee, cinnamon, chocolate, ketchup and chipotles (powdered and/or whole dried - i've never liked the canned chipotles) also new mexican chiles and ancho powder. cumin, coriander, etc. fresh garlic and fresh onions are a must of course, but mamma knew that.

i put this combo in my taco filling also, and friends and family RAVE about my tacos. they would rave about my chili too only i've never made it for a large group. :)

i got the idea from a store-bought bottle of mexican mole.

Am I the only one that puts chocolate in their chili?

T

[bubbaschili]

chocolate and corn in chili??
:shocked:

[DEFCON Creator]

Chocolate and corn in chili. Am I the only one who just had a really bad visual pertaining to the morning after it is eaten? :shocked:

[bubbaschili]

alotn brown with good eats had a special on chili and they had this lazy susan with alot of stuff you could put in chili like cheese and sour cream etc etc...truffels...have no idea what a truffel is?? anyway alton was acting like a cowboy and he said a line that cracked me up he said someting like i like to put something in my chili...the spoon and then put the spoon in my mouth...i cracked up.

[Tina Brooks]

I've seen lots of people put sour cream on chili. Not me. But I love to smother it in Jack cheese! It melts into the chili and gets gooey, yummy nummers. I like serving it in edible bread bowls too.

As for truffels... They're these really expensive fungi that grow under the roots of oak trees in France (they use pigs to sniff them out). They are really rich and earthy like mushrooms oughta be, but because they're so hard to find... well, I pity the pig that ever develops a taste for 'em... Can you say "pork chops"?

T

[datil paddle]

yes, chocolate is in my "must use" ingredients, tina ;)

if anyone has ever tried mexican mole, you'll understand the whole coffee, chocolate, cinnamon angle.

it makes for a really deep, rich taste. TRY IT!!! (if you like deep rich flavor, that is....if you prefer tomatoey thin flavors you'll prolly not like it)

and before i decided that this flavor needed to be in my chili, all i'd ever tried was the jarred mole sauce on chicken....who knows how good the real homemade mexican mole sauces are!?! prolly indescribably delish.

but too time/ingredient intensive for me....google "mole sauce recipes' and you'll see what i mean.

[datil paddle]

oh oh! i forgot toppings!

shredded cheddar cheese, sometimes i will put a dab of sour cream, depends on my mood and whether i have any on hand -- and can you say CRUSHED CORN CHIPS! you know, fritos!

YUMMY!!!

[Tina Brooks]

oh oh! i forgot toppings!

shredded cheddar cheese, sometimes i will put a dab of sour cream, depends on my mood and whether i have any on hand -- and can you say CRUSHED CORN CHIPS! you know, fritos!

YUMMY!!!

Eeeeew... Fritos are disgusting! lol

You are going to flip when our Peppermaster finally formulates our Mole sauce!

Nothing like fresh Mole... but... don't forget the tomatoes!

T

[bubbaschili]

nahh the frito scoops are cool.....dab of chili a sprinkle of cheese and a dolp of sour cream...one bite.....mmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[Tina Brooks]

nahh the frito scoops are cool.....dab of chili a sprinkle of cheese and a dolp of sour cream...one bite.....mmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Well, I can't argue that the scoops are cool, but they taste like regurgitated corn! I'll take Tostitos any day.

All this talk of chili, I think I'll make one for supper... Yum.

[rabbit]

As the base liquid I like to use beer instead of water. I like venison (Leaner and richer tasting in the chili), lots of onions, kidney beans a must,tomato's, and fresh peppers. I like to mix habanero with cayenne. Then I crush up some crackers and cover it with sharp colby or cheddar cheese. Reading some of this stuff on here is giving me some other good ideas as well that I never thought of doing. Might be kind of tasty. Mabye I'll make some soon.

[BBQ-Phil]

Hmmm,I don't like the Habanero taste in a Chili,I prefer Jalapenos,Cayenne and Tepins.The fruity taste is not my favourite in such food.I think,Tepin are more autentic.And they are hot anyway ;)

[texas blues]

Bein' a Texas born boy, I am a no beans guy. I like to use small cubed chuck or meat such as moose. Cook it slow till it falls apart. I have been moving away from tomato paste in the bowl of red, simply going with the chili paste from roasted peppers. Once its made, no matter what recipe, I have been known to add pineapple and splash in some mango hab. Sometimes I add corn too. Chili demands beer on the side too.

[rabbit]

Bein' a Texas born boy, I am a no beans guy. I like to use small cubed chuck or meat such as moose. Cook it slow till it falls apart. I have been moving away from tomato paste in the bowl of red, simply going with the chili paste from roasted peppers. Once its made, no matter what recipe, I have been known to add pineapple and splash in some mango hab. Sometimes I add corn too. Chili demands beer on the side too.

Hey, Tex. I've eaten ALOT of wild game. Venison, elk, alligator, rabbit(You are what you eat:lol::lol:), squirrel, duck, goose, ect. I've never had Moose though. Is it more similar to venison or elk? They bost taste a little bit different and I was just curious. Also, how to you make a chili paste from roasted peppers? That honestly sounds like something I may want to try in my chili. Different and I really like that pepper taste.

[BBQ-Phil]

@ texas blues

Please give us the receipe for your chili paste,that sounds great!

Phil

[texas blues]

Phil...its pretty easy. Go to your local grocery store and go to the Mexican foods aisle. Look for dried ancho's which are really poblano's. Depending on the amount of chili I am making, I'll soak the chili's for about half an hour in room temp water and then throw them in the food processor. Instead of chili powder I use the paste. Per pound of meat I have used as little as 2 big tablespoons of the paste and as many as 5. The dried peppers seem to vary in heat and you add to your taste. You can also take the paste and add oil in a skillet and make what would be a fairly authentic ranchero sauce for eggs or enchiladas. Experiment with it first and go from there. Essentially my chili is...
Any cubed meat braised and slow cooked with garlic, onions, (I dig Texas Sweet, Maui, or Mayan)
I also like to sear the meat when braising with olive oil. (healthy)
After I braise the meat with the garlic and onions, I usually throw in a good beer or two but you can use whatever is around. Cheap pilsner like say, Bud , gives a nice overtone of beer without conflicting with the chili. You can add the chili paste at any time but I usually do it just before I add the beer and usually add more as I taste it....and you have to taste it often, add s&p if needed. Thats the basic..oh also forgot...as the cooking winds down, if I want to thicken I add a little more oil and dust flour in and stir.
From there you can add japs, habs, bells, corn ...whatever...but I use that as the base...When you make it ...it looks like nothing out of a can and tastes so much better. Cheers Mon!

[Canuk Pepperhead]

when I make a chilli I never use the same ingrediants... basiclly whats infront of me when I get the urge...last chili I made I used store bought chinese thai and some home grown habs(my buddies) and it was awsome..did a basic chili but with good peppers lol

[rabbit]

Phil...its pretty easy. Go to your local grocery store and go to the Mexican foods aisle. Look for dried ancho's which are really poblano's. Depending on the amount of chili I am making, I'll soak the chili's for about half an hour in room temp water and then throw them in the food processor. Instead of chili powder I use the paste. Per pound of meat I have used as little as 2 big tablespoons of the paste and as many as 5. The dried peppers seem to vary in heat and you add to your taste. You can also take the paste and add oil in a skillet and make what would be a fairly authentic ranchero sauce for eggs or enchiladas. Experiment with it first and go from there. Essentially my chili is...
Any cubed meat braised and slow cooked with garlic, onions, (I dig Texas Sweet, Maui, or Mayan)
I also like to sear the meat when braising with olive oil. (healthy)
After I braise the meat with the garlic and onions, I usually throw in a good beer or two but you can use whatever is around. Cheap pilsner like say, Bud , gives a nice overtone of beer without conflicting with the chili. You can add the chili paste at any time but I usually do it just before I add the beer and usually add more as I taste it....and you have to taste it often, add s&p if needed. Thats the basic..oh also forgot...as the cooking winds down, if I want to thicken I add a little more oil and dust flour in and stir.
From there you can add japs, habs, bells, corn ...whatever...but I use that as the base...When you make it ...it looks like nothing out of a can and tastes so much better. Cheers Mon!

Thanks from me as well.:cool:

[BBQ-Phil]

Thanx,texas blues...

...but the Mexican Food aisle overhere its almost zero! You just get some tacoshells,tortillas and boring blended istant spices.
I think,I'll make my own chipotles and do it with them.

[texas blues]

Phil...that sounds great using the chipotles. Why didn't I think of that? But if I did, I would run them and the whole escabeche thang' (if canned) through a food processor till its nice and smooth. When you do cook it up..please post pics if you can of the "product". Chipotle chili base...great idea mon!!

[BBQ-Phil]

Ok,I'll try to make my own Chipotle somewere next week....Thats a good reason to take my smoker out off the garage and do also some brisket.;)

[POTAWIE]

For my last chili, I smoked some tomatoes, peppers, onions, garlic, and sausages with hickory chips soaked in Crown Royal and apple juice. It turned out better than expected so I plan on trying this again with different wood and booze and some herbs and maybe smoke the beef too.

[chilehunter]

I like my chilli THICK! alot of veggies,meat,beans. as for what kind of chiles to use ? I'll use any that I have on hand but I agree with BBQ Phil that the hab types are better served elsewhere than in chilli, not that I dont mind the hab flavor in my chilli its just I think itd be a waste to put habs in chilli where you cant truely appreciate their flavor since its mixed in with a bunch of other stuff & spices, so a chile that has a decent spice to it but not the greatest flavor would suit the chilli better, IMO.

[texas blues]

I dunno...during my fishing guide days when I spent time on the river at outcamp, alot of what we had to eat was canned or dried or fish(no surprise there). We ate alot of Nalley canned chili which is primarily a Pacific Northwest brand. Anywhoo...we put pineapple chunks and tabasco hab sauce in it and wow!! it really jacked up the flavor. I reckon I need to do further research. Now I'm jonesin' for chili. Who cares that it was 114 today!

[Pepper Belly]

Dragon - there was really no need for an open apology. Each one of us has our own idea of chili - it is just us crazy Texans have a thing for beans in our chili.

Matter of fact when I get the absolute desire for the red stuff I get a can of Hormel with beans - I know I am suppose to be loyal to Wolf Brand but when they were bought out I fervantly believe the recipe was changed - it has more something in it that did not have before. Canned chili is not the preferance but sometimes i get lazy and the can opener is closer than the skillet.

Take care and see ya somewhere - going cooking this weekend and next and then the big one August 14th at the Texas Open in Conroe. Looks like there is going to be around 120 or so competition chili cooks there to vie for points, jackets and trophies - well also fun, dancing, friends, etc.

Have a great and profitable weekend.
My wife and I often joke about the time my aunt made her famous "homemade" chili after tasting it and well it being so, so,. Not great not good but edible my wife tried to cozy up to the family she hadn't met before by lying and saying. "That is good chili whats your recipe?" My Aunt told her, "well you see I opening 4 cans of Hormel chili and stir on simmer and the trick is in the stirring".......well my wife who is German thought this must be American humor......and asked, "so what is really the recipe?" My aunt offended said, "thats it! the trick is in the stirring".....I bout fell over laughing I laughed so hard I cried......

[Steve973]

I love black beans in my chili! I also like to add cilantro. I respect competition, though. As a homebrewer, I understand that competitions focus on style, and that is important when judging is involved. When we are making something at home for pure enjoyment, anything goes, and sometimes the out-of-the-ordinary is better and more interesting than keeping true to style. Just my opinion, and I respect everyone else's.

[imaguitargod]

I like my chili like I like my women....hot and in a bowl with a spoon......wait....that didn't come out right.

[JayT]

I'm glad for whomever brought this thread out of the dust, I've enjoyed reading it. I think chili is a work of art and you use whatever you have on hand to make it best. Also whatever weird creation you can put in it will make it that much more fun. I know the CASI rules and I say poooey. Unless you are in a competition have at it. Myself, I like to make a variety of chilis with a variey of meats sometimes with beans sometimes without. Chili is meant to make us smile!

[patrick]

Anybody ever dip peanut butter sandwiches in their chili? Good stuff. :)

[imaguitargod]

Anybody ever dip peanut butter sandwiches in their chili? Good stuff. :)

Hmmm...that's crazy enough that it just might work.

[Omri]

I just love chilli! prefered without beans, but means little. :D

[bjs2006]

I like it spicy and thick with kidney beans. Corn bread on the side.

[Chiliac]

I like to use a slightly different formula each time, so I can try new ingredients etc. Of course I have a standard recipe that I use when I am asked to cook "my chili".
I'm always open for new ideas to keep it exciting.

[Da Butcher]

It depends if I am feeling masochistic or not.

[Sickmont]

It depends if I am feeling masochistic or not.

I like the way you think:D

[cheezydemon]

The timeline on this ancient thread is crazy! It started in 2004 and died out. Rabbit decided to dig it out and dust it off in 2007 for some reason, Then Pepper Belly dug it out again in August of 2008... and answered someone's comment from 2004!!!!!Lol...(someone whom I have not seen in a couple of years by the way).

Sorry to interrupt! It was just interesting to look at.

[POTAWIE]

Memories:) I miss Bubba and Tina and a lot of the old members

[cheezydemon]

I was thinking that bubba was around lately, but now that I think about it, it may have been a year or more.

[cheezydemon]

No!
I found a post from May of this year. Maybe he is just busy.

[Sickmont]

I was thinking that bubba was around lately, but now that I think about it, it may have been a year or more.

To me he seems easier to get a hold of on myspace

[rainbowberry]

I remember bubbaschili, he was the sweet, complimentary guy in the personalised Superman costume.

[cheezydemon]

I boycot myspace. It is just one more huge time waster than I need!

[imaguitargod]

I miss Bubba too...and Pam.

[cheezydemon]

Come to think of it, I won't be able to access the web from my new job in about a month, I will probably post a lot less often, especially in the winter.

[imaguitargod]

Come to think of it, I won't be able to access the web from my new job in about a month, I will probably post a lot less often, especially in the winter.

Booo! Well, I know someone who won't catch up to my post count soon then ;)

[cheezydemon]

I wasn't even trying lol. I have 3 kids, to beat you I would have to give them up....

[cheezydemon]

Or just post whore!!

[cheezydemon]

Really obnoxiously!!!;)

[imaguitargod]

I wasn't even trying lol. I have 3 kids, to beat you I would have to give them up....

That might be cheaper in the long run. ;)

[cheezydemon]

Remember Grumpy Bear???? Where the hell is she?

That Zombie thread reminded me of her.;)

[imaguitargod]

Remember Grumpy Bear???? Where the hell is she?

That Zombie thread reminded me of her.;)
Ya I miss her too! And boy was she gorgious (if that pic of her was real). She was a fun one.

[cheezydemon]

I sent her an e-mail. I sent one to trini too.

[imaguitargod]

I sent her an e-mail. I sent one to trini too.
Definitly report back when you hear something.

[Sickmont]

Ya I miss her too! And boy was she gorgious (if that pic of her was real). She was a fun one.

remember....ALL the ladies on here are beautiful

[imaguitargod]

remember....ALL the ladies on here are beautiful
That is true as well.

[imaguitargod]

That is true as well.
Wait...we haven't seen a picture of Pam....but I'm pritty sure she's a looker as well.

[LUCKYDOG]

Oh now you had done it you said the "P" word -- man its been a long time

[imaguitargod]

Oh now you had done it you said the "P" word -- man its been a long time
Me thinks she's not coming back :(

[talas]

Tried doing one with my chocolate habolokia and two spoonfuls was enough..Now in the freezer with a nuclear label on was to damn hot :)