coldweatherfan

7 Ballard 5 Manual 3 Fern Creek 2 Trimble County 1 Western TB - Manual

7 Corbin 5 Pikeville 3 McCreary 2 Somerset 1 Lewis TB - Pikeville

7 Jackson County 5 Bethlehem 3 Central Hardin 2 Williamsburg 1 Woodford County TB - Jackson

7 Walton 5 Grant 3 Brossart 2 Cov Cath 1 Bellevue TB - Walton

The big question is. Would recognize it if you saw it? Maybe you've seen it and don't realize it.

Those are not UFOs. Those are droids sent by Mountain Ref to spy on you. :lol2:

We're not the only game in town.

Ha. Just looked on eBay. I didn't even know they still made these. This is the newer version of the one I had. Toshiba Multiformat DVD R RW R RW Recorder VCR Combo w HD Upconversion Black 022265002223 | eBay

The only thing I have ever had success with a VHS DVD combo. I could go from VHS to DVD or vice versa. It worked really well. You might be able to find one on EBay.

I think this one kind of died out. If you look back through there are some great white chili recipes. I believe mine is on page 2 or 3.

Computer, damage report. The verrilium sphere is cracked. Computer, is there a spare verrilium sphere. There is no additional verrilium sphere on board.

Try here Record movies and shows from your favorite streaming sites. Download movies from Netflix, Hulu, and more to your PC. | PlayOn

I have a Chromecast. I use it mostly with my Iphone. It streams perfectly with this TV Cast ap.

I got mine here. TV Antenna Sale - HDTV Antenna I went with the LAVA HD 2605. It has 150 mile range. You have to program in your stations. It comes with a rotating unit that turns the antennae to the station. It takes some effort to get all the stations programmed in, but once they are in it goes right to it. From Lexington you should be able to get Cincinatti, Dayton, Huntington, Louisville, Bowlinggreen, and some of Indianapolis.

I might be thinking of someone else, but wasn't he originally a Michigan lean? Does Harbaugh affect his decision?

I go through phases. For the most part I drink whiskey neat. And I like all of the for what they are. I enjoy good rye, good bourbon, good scotch, and Irish whiskey. Not much into Canadian whiskey. If I'm having a cocktail, it's almost always one of the classic cocktails. Perfect Martini 2 1/2 ounces Boodles gin 1/4 ounce sweet vermouth 1/4 ounce dry vermouth 1 cocktail olive - Chill a glass. - 8-10 ice cubes in a mixing glass - add the gin and vermouths - stir or swirl, you don't want shattered ice splinters - Drop the olive in the glass - strain the liquid into the glass Manhattan Same as the Martini, above, but substitute rye for gin, and a cherry for the olive. I like to use Whistle Pig Rye. Old Fashioned - This is the only one I like on the rocks. - Weller Special Reserve is my bourbon of choice for making an Old Fashioned. - Same portions as above. - I like to put my orange and cherry in and give them a couple of muddles, just enough to press some of the juice out of each. - Then put in the ice and bourbon and give it a couple of stirs. Rob Roy 2 ounces blended Scotch whisky (I like Pinch) 3/4 ounce sweet vermouth 1 dash Angostura bitters - 8-10 ice cubes in a mixing glass - Add ingredients and stir - Serve in a chilled glass

That is caused by the leeching of flavor from the vegetables and spices. I always recommend that chili be fully cooled and refrigerated, then reheated. The cold constricts the veggies and squeezes out flavor. The heat melds them together. It's the same principle as bourbon aging.

Or both

Glad you liked it.

I have made this twice. Once just as it is for soup. Then a second time I added a packet of taco seasoning and made burritos. I thickened the juice with some corn starch and used it as sauce over the burritos. It was excellent both ways.

Cream soup base and basics. Cream soups are actually very easy, very yummy, comfort food. The base for all of them is very similar. 1 box - Powdered Milk (the 32 serving size) 3 Quarts - Chicken Stock 2 sticks - Lightly salted butter 1 1/2 cups - All purpose flour 1 - Large Onion (diced fine) 1/4 tsp - Nutmeg 1/4 tsp - Cayenne pepper 1. In a large stock pot, melt the butter and add the onions. 2. Cook on low for a good long time, to extract the starch from the onions. 3. While the onions are cooking, in a gallon container, mix the powdered milk with the chicken stock. 4. Once the onions are really soft and mushy, and smell sweet, add the flour to make a roux. 5. Raise the heat to medium. Cook and stir the flour mix until it just starts to turn a little brown. 6. Raise the temperature to high and start adding the milk/stock mixture. Stir constanly with a whisk. 7. Add all but a cup of the mixture and bring to a boil. Stirring the entire time. 8. If it is too thick, add the remainder of the milk/stock. Usually it takes the full amount, but sometimes it doesn't quite need it all. 9. Remember full thickness is not achieved until it comes to a boil. You don't want to scorch it, so as soon as it comes to a boil you can turn the heat down to low. 10. Stir in the nutmeg and cayenne. And that's your basic cream soup base So, if you were making potato chowder. You would need to add 8oz - Country ham diced fine 4lbs - Potatoes (I boil the potatoes skin on so they hold their starch. Let them cool completely. Then peel and dice them.) 2 cans - Whole kernel corn (drained) - Add the ham when you add the onions. It needs to cook a bit to extract the flavors. - Add the Potatoes and the corn at the end, and let them simmer a bit. For potato cheddar w/bacon, add: 1 lb - Bacon 4 lbs - Potatoes (same as above) 8 oz - shredded cheddar - Dice the bacon and cook until crisp - set bacon aside. - Reduce the butter amount by 3 tablespoons and add 3 tablespoons of bacon drippings in its place - Make the cream base as above - Stir in the cheese until melted. - Stir in potatoes and bacon.

Think I'm gonna slow cook a pork butt and pull it. Then make Cubans for the tailgate this weekend.

And then there's the real stuff. This is how I make my chili. INGREDIENTS · 2 pounds ground beef chuck · 1 pound bulk Italian sausage · 1 (15 ounce) can pinto beans, drained · 1 (15 ounce) can red beans, drained · 1 (15 ounce) can kidney beans, drained · 1 (15 ounce) can chili beans in spicy sauce · 2 (28 ounce) cans diced tomatoes with juice · 1 (6 ounce) can tomato paste · 1 large yellow onion, chopped · 3 stalks celery, chopped · 1 green bell pepper, seeded and chopped · 1 red bell pepper, seeded and chopped · 1 large japaleno pepper, seeded and finely diced · 1 tablespoon bacon bits · 4 cubes beef bouillon · 1/2 bottle beer · 1/3 cup chili powder · 1 tablespoon Worcestershire sauce · 1 tablespoon minced garlic · 1 tablespoon dried oregano · 1 tablespoon Italian seasoning · 1 tablespoon white sugar · 2 teaspoons hot pepper sauce (e.g. Tabasco™) · 1 teaspoon salt · 1 teaspoon ground black pepper · 1 teaspoon cayenne pepper · 1 teaspoon paprika DIRECTIONS 1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. 2. Add tomato paste and cook into meat. 3. Pour in the beans, spicy chili beans, and diced tomatoes. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. 4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. It is my personal opinion that chili is best if you allow it to completely cool, then reheat to serve. This process steeps out the full flavor of all of the spices and veggies.

Here's my chicken chili Olive Oil 1 large Onion (diced) 1 Red or Green Bell Pepper (chopped) 4 Garlic cloves (minced) 1 pound Ground Chicken 3 links Italian Sausage (casing removed, can be chicken sausage) 2 tablespoons Chili Powder 2 tablespoons toasted Fennel Seeds 2 tablespoons ground Cumin 1 tablespoon dried Oregano 1 teaspoon Lawry's seasoning Salt 1 1/2-2 teaspoons Red Chili Flakes 3 tablespoons Flour 6 ounces mild Lager Beer 2 15-ounce cans Cannellini Beans (rinsed and drained) 2 Jalapenos (finely chopped and muddled with 1/2 tsp salt) 2 cups fresh Corn Kernels (frozen is ok) 4-5 cups Chicken Stock 1/4 cup rough cut cilantro 1 cup grated Parmesan 1/4 cup Parsley (chopped) 2 roasted Poblanos (stems and seeds removed; chopped) Sour Cream for garnish chopped Scallions for garnish Instructions 1. In a big pot, heat the oil over medium-high heat. Add the ground chicken and sausage and season with salt. Cook until the edges of the chicken are brown and meat begins to caramelize, about 7 to 8 minutes. 2. Add the onions and bell peppers along with another pinch of salt and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute. 3. Add the dried spices and cook 3 to 4 minutes, and add the flour and stir for 30 seconds. Deglaze with the lager, scraping up brown bits form the bottom of the pot and cook until reduced by half, about 5 minutes. 4. Add the beans, jalapenos, corn, and most of the chicken stock, reserving 1 cup of stock. Bring to boil, reduce to simmer, and stir frequently. Cook over medium low heat for about an hour. 5. Add the cilantro, Parmesan, parsley, and roasted poblanos. Add a little more of the reserved chicken stock if needed to thin. Cook for another 10 minutes, taste/adjust seasonings. Garnish bowls of chili with sour cream and scallions.