Morgan's Manor - The Off-Topic Chat Thread

Point of order!
With all this potato salad talk, are we allowed to discuss spuds on the off_topic thread?

As for DIY, I often have a go...well, at least I plan to and then my wife, after a mere 6 months of waiting, goes and gets someone in to do it!
It's so costly, rushing in to a purchase!

 

A Saints/Not606 recipe book?

Chilli Sharp? Chilli-con-Clyne?
Maya-naise?
P-a-elle?
Morganzola?

 

Absolutely... did you get ant goat over the weekend?

 

I didn't. I need to find a good place near me where I can get some or I will end up just buying lamb. How big is the difference in taste? I'm sure I've eaten goat before but I'm not familiar enough with it.

 

Goat is stronger and richer. Try a local butcher, or an Asian store that has it's own meat counter, but double check it is goat not lamb/sheep

 

Right now I'm back from lunch I'll go through my chilli recipe. Mince obviously, not the cheap ****ty stuff some decent lean mince. Onion, pepper, garlic, paprika, chilli powder (hot), tinned tomatoes, kidney beans. What I do is heat the mince in the microwave for 5 minutes or so. In the meantime I chop the onion, pepper and crush the garlic clove and fry them on low heat. I add the mince to it when it's done in the microwave and add a teaspoon of paprika and 1 or 2 of chilli powder and fry for approx. 10 mins. Season it with salt and pepper and I then put it in a dish, add the tinned tomatoes and cook in microwave/oven (depends how hungry I am) and add kidney beans with 5 minutes to go.

 

Speedy chili.

I do mine when I'm not hungry and just let it simmer all day until I want it. Fry up the onions and garlic with some olive oil so the kitchen fills up with smoke and sets off the smoke alarm. Then the heat goes down and I add the mince bit by bit, making sure it browns before adding the next bit, add tomatoes and beans (I like the beans in quite early because I like them overcooked) and turn the heat right down.

I buy these rather deadly chilis from the local Co-Op and, depending on whether I want a mild(ish) or hot chili, I'll either scrape the seeds out and bin them, or scrape them right into the sauce. The rest of the chili goes in too, for a bit of substance. I use chili powder (two kinds) as well as the fresh chilis, and also ginger and lots of cumin. Cumin is my favourite spice.

That'll sit on the hob for hours, evaporating and thickening until the oil rises to the surface. Occasionally I might add more water and let that boil off, and re-spice if necessary. Repeat ad nauseum until hungry. I find it just gets tastier and tastier the longer it simmers.

 

I might try your recipe one Saturday and compare them.

 

Oh and of course don't forget grating a ton of cheese on top when it comes to devouring.

Red Leicester is my preference with chili.

 

Ruined. Completely ruined.

 

It's Manny and Vic!

http://i.instagram.com/p/qJi67OsOLj/

 

Big difference.

 

"I'm going to the kitchen, can I get anyone anything?"

"Gin and tonic would be nice"

"HAHAHAHAHAHA"

"Keith, want anything?"

"I'll have an ice cream please."

"HAHAHAHAHAHAHAHAHAHAHA"

Every ****ing day.

 

OFFICE BANTERRRRRRRRR~!!!! I hope I'm that hilarious when I'm working.

 

[video=youtube;6l23JsoTbT4]http://www.youtube.com/watch?v=6l23JsoTbT4[/video]

 

I don't know if I could watch Bob's Burgers and get over the whole Archer voice thing.

 

Makes it better for me. Such a sexy voice.

 

They've got rid of the comfy chairs in the break area at work and replaced them with those plastic chairs they had when I was at school.

 

The team I used to work in had to send documents off every week in a box. Every Wednesday you get the same "Do you want me to fill your box Alison?" conversation.

 

Oh that's some bull****. I sit at my desk for lunch anyway, but downstairs next to the cafeteria we have a really nice lounge. It's like a hotel lobby with sofas and TVs and ****.

Slightly X-rated, I like it. A bit earlier some ladies had a chuckle when one said she prefers small sausages to big sausages (the conversation was about BBQ) but that's about as risque as it gets around here.