Texas Cafe Classics: Texas Chili Texas Cafe Classics: Texas Chili

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Thread: Texas Cafe Classics: Texas Chili

  1. #1
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  2. #2
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    Aug 2020
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    That is so soothing to watch

  3. #3
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    Dec 2020
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    My grandfather started a restaurant in 1953.
    Listening to you talk about your father and how he operated is like listening to my grandfather talk.
    Great memories.

    In the Chicken Fried Steak video you said your father was cheap...I bet a better word would be frugal. Those guys knew how to stretch a buck to keep the food cost low, but quality of the product high.

  4. #4
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    Morton's Chili Blend | | Disability Resources, Inc.

    Just thought I'd throw that out there.

    sb

  5. #5
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    Oct 2015
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    So I had chicken fry for breakfast and chili for dinner. I think you are trying to make me fat. Next you’ll tell me I need to drink milk.

  6. #6
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    Aug 2020
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    Quote Originally Posted by Bbinck1 View Post
    So I had chicken fry for breakfast and chili for dinner. I think you are trying to make me fat. Next you’ll tell me I need to drink milk.
    How many bowls of chilli a day do you need for the nlp?

  7. #7
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    Sep 2019
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    Quote Originally Posted by Sib View Post
    How many bowls of chilli a day do you need for the nlp?
    I'd think, with lean cuts of meat, you can eat a shitload of it and not be too worried. Leaner the meat, longer you let it 'sit'.

  8. #8
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    Nov 2017
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    You should start your own Cafe. Call it Rip's Place, or Rip's Cafe, or Witchita Falls Dinner Club, or something like that!!

  9. #9
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    Sep 2019
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    Quote Originally Posted by MCheekCPA View Post
    You should start your own Cafe. Call it Rip's Place, or Rip's Cafe, or Witchita Falls Dinner Club, or something like that!!
    These well-meaning comments 100% of the time come from very nice and enthusiastic people who have no clue how miserable it is to run a restaurant/kitchen.

  10. #10
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    Sep 2019
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    starting strength coach development program
    Mark, I just watched this again. What is the solution if you don't have a pressure cooker? Just let the meat & onions cook for 2 hours or so, right?

    And when you let it sit overnight, you throw it into the fridge, then heat it up the next day, and add the flour/water then, correct?

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