Monday, January 5, 2015

Resolution? There was one?


Yep, 2015 has come, like it or not, and there's no need to “Google” top 1 resolution – it will be “lose weight.” Don't believe me? Just watch what they're hawking on TV – weight-loss plans and exercise equipment, and a good tip on on buying exercise equipment is to make sure it has long horizontal handles, because they are great for hanging clothes when you finally become bored of the device. The best advice you have gotten or will get on weight loss is eat right and exercise. As far as the equipment, nature had provided all you need, yes old school calisthenics, walking, jogging, downward dog, howl at the moon and many, many, other fine exercise devices are already part of your equipment. Eating right, a tougher job.

Now I am the last guy you want to take nutritional advice from, but luckily there are a lot of people out there who do know what they are doing. Some radical, such as the Fat, Sick, and Nearly Dead group Paleo, and Raw types, vegans, but probably the best being ordinary middle road nutritionists. I actually endorse the Fat, Sick, and Dying folks, and found it works well for me and that is saying something considering my background. I am a Wisconsin boy through and through, a place where bratwurst, beer, and cheese are staples. I also love to smoke meat, so to speak, that is slow cook a nice pork shoulder over some hot hickory coals. I have a passion for food, different types, different ethnic varieties, and the entire spectrum – to include vegetables and the juice made from them. It is tough to turn your back on favorite foods, butt he good news is you don't have to - just eat less of them. Any nutritionist worth his or her salt is going to preach moderation., A few pieces of chocolate instead of the sitting with the entire bag (guilty I am afraid), have the pulled pork sandwich, but make some days of the week meatless, have juice in the morning and afternoon, and vegetable dishes in the evening. Beer, no worries, just don't binge on it and make sure water is the beverage of choice beyond that. My weakness is Diet Dr. Pepper, and don't let the words “Diet” or “Doctor” fool you, there is certainly no doctor involved and the artificial sweeteners aren't any better then regular off the cane sugar. Having one once-in-awhile, but sticking to water otherwise is a livable plan, in other words, you get the occasional perk without any real damage.


Bottom line is you have heard all this shit before, mom told you, the doctor told you, hell, Petey on the playground told you -- meaning you don't need any book, you don't need special food delivered to your door, you don't need the “Climbatron 5000,” and you don't need to piss $50 a month on a gym you'll only see the inside of once or twice. Set realistic goals, talk with professionals, and if you are going to do a gym do not just hop on the equipment and start using it without first talking with the gym trainers and developing a plan as well as learning the proper way to use the gear. Slow and steady wins the race, right? Now turn off “Dr.” Oz, get your ass off the couch and take the damn dog for a nice walk – you'll both be better for it.  

Thursday, January 1, 2015

Buffalo Chili



Buffalo Chili
Not being able to replicate Esther's chili, this is an homage to her as well as South Dakota in general – hence the buffalo. Buffalo is getting easier to find, if a tad on the expensive side, but any meat will work, regular ground beef, turkey, and a finely diced tri-tip roast is also excellent, but may cost more than the buff. Even better news is that buffalo are making a strong come back, so there's no reason to feel guilty about munching on one in this century, though they are majestic beasts and I highly recommend a trip to Custer State Park in SD to see them on the hoof. My wife and I had little money at the time so it was nice to pack a lunch, drive out to the wild life loop in Custer and sit on the hood, eating lunch and the herds walked by – now that is quality time.

To be honest I rarely measure, preferring a “shoot-look-shoot” approach to cooking, that is to say I add and taste as I go along. I'll include a recipe for you to follow, but I highly advise, especially when adding spice, to add a bit and taste. This should be common sense, but I have found folks will take recipes as gospel and plop in the entire tablespoon of ground ghost pepper thereby rendering the dish inedible – even the coyotes won't take a chance with that. Salt is another one that people tend to dump in, probably because they see some schmuck chef on TV dump a handful of kosher salt in a dish and say it isn't that much, it looks like a lot because the grains are bigger, not willing to admit the dish is now inedible. Bottom line, taste all your spices so you have an idea of how strong they are, then start small and work your way up tasting as you go. Also, if you skipped this bit and went right to the recipe and it is way too strong, it is because you are an idiot. Just sayin'.

I added some non-typical things to the brew, including a can of original Rotel and a couple shots of whiskey, because the alcohol helps the tomato in the Rotel and the tomato paste release more flavor and the taste of the whiskey adds a nice undertone. I also changed up on the beans using dark and light kidneys and pintos, mainly because I really like pintos. You could be bold and even toss in some black beans, they work out well in most anything calling for beans. In fact eventually we'll talk beans exclusively because they are tasty (except for nasty Limas) and a cheap source of protein, especially handy while the price of beef is through the roof.

Buffalo Chili

2lbs ground buffalo (you can substitute Bison if you prefer ;) )
3 strips of thick bacon diced
2 32oz cartons beef stock
1 10oz can of Original Rotel ( a mix of diced tomato and chili peppers)
1 15oz can Dark Red Kidney Beans
1 15oz can Light Red Kidney Beans
1 15oz can Pinto Beans
1 5oz can tomato paste
1 small onion diced
1 tsp mince garlic
2 Tbs chili pepper
1 Tsp cayenne (for the love of whatever deity you fall to your knees for taste as you add this!)
1 Tbs brown sugar
1 shot of whiskey
1 Tbs canola oil ( you may need a bit more as buff is very lean so keep an eye on it).
salt and pepper to taste



Start by adding the oil to a hot pan and browning the diced onion, bacon, and garlic. You can add a couple pinches of kosher salt at this point. Once the onion is starting to brown up a bit add the beef and brown it up good. Once browned dump in the Rotel, tomato paste, whiskey, and all the spices including the sugar. Mix well and allow to simmer a bit, then add one carton of the beef stock (buffalo stock is tough to come by) and stir. Simmer for around 45 minutes stirring occasionally, tasting occasionally and adjusting the spices and adding more stock if needed – the meat should be covered. Simmer until thick, or dump it in a crock pot on low and let it ruminate for a couple of hours.


Browning bacon, onions, and garlic


Brown the buffalo

Add Rotel, whiskey, and spices

Add beef stock and simmer