UNCLE JIMMY wrote:Tina ran over to this place called "The sub Shack", and as you can see below, i'm now happy.
So, I'm all set for super bowl watching tonight.
Good looking sandwich, Jimmy! Nothing like an Italian sub, IMHO.
I made a big pot (well, a small pot for us) of chili on Saturday so it could sit in the fridge overnight for the game. It was so good. I made a small enough batch (the original amount of the recipe, for 8 servings) so I could make it in the biggest Le Creuset Dutch Oven, my favorite pot for stewing something like chili. I'd made this in the past for up to 24 servings, so I had to use one of my large stockpots to make it in. I got that chili recipe from Bon Appetit in 1988 so I've been making it almost 30 years! Right before finding that recipe, a girlfriend of my sister from Texas made chili at her house, which was the best I'd ever had. She said one of the secrets for the good texture was not to use ground meat but to chop the meat in cubes instead, something I've stuck to over the years. Still making it per the recipe except to use more fresh jalapenos, and sometimes a tad more chili powder and more cumin, depending on my taste buds at the time.
This time, I had better chili powder than I normally use -- freshly purchased Ancho chili powder and New Mexico chili powder. Much better than the larger container I've had on hand for a while. I only used 4 fresh jalapeno peppers but they were huge -- about 5 inches long! But I take my time and remove the pith and the seeds and slice those puppies as thin as I can before chopping them up -- so the jalapenos come out sized like minced garlic. Spreads well in the chili so there are no surprise "hot spots." All I had to do on Sunday was grate the cheese, chop some green onions, get out some pickled jalapeno peppers, and some sour cream. I had three Hass avocados I'd bought the Monday before but they were
still harder than... well, still rock hard, so we had to pass on those. I'm more of a fan of those than Brian so all was well.
Made a Bacardi Rum Cake for dessert with a French Vanilla cake mix and French Vanilla pudding, which came out delicious, even though I forgot to add the rum to the cake. It had been in the oven for about 12 minutes but I pulled it out and added the rum, mixing it best I could in the Bundt pan. You would've never known I'd screwed it up, as it tasted just fine and the texture of the cake was just like it always is. Of course, once it has cooled, you spend a lot of time dousing it with a rum glaze which takes it over the top. Sometimes I make one with chocolate cake and chocolate pudding -- Brian is a BIG chocolate fun so he loves those, too.