You can't have chili with just half a tablespoon of chili powder and half a tablespoon of cumin. I mean really, I usually use four tablespoons of chili powder and one tablespoon of cumin. The chili powder is what gives chili its chili flavour. Hence the name.
But I followed the directions to the tee. The only thing I did was use kidney beans instead of pinto beans because there are no pinto beans in this shit country. But I later looked up substitutes for pinto beans and kidney beans was the universal answer. So I got the right beans.
Everything else right. I peeled these potatoes (which wasn't easy because I didn't have a peeler) and did my best to cut them into one inch cubes. All with a knife that wasn't really suited for the job.
And yeah, the right spices, right quantities, I cooked it for the right time, right ingredients, everything dead on. Tastes like nothing at best. Tastes bad at worst.
The good news is that it used five chicken breasts. So it's a way to get some of that shit down. And the recipe website says it should be good ten days in the refigerator. I'll probably finish it in half that time. So the equivelent of one chicken breast a day. That's good.
Also loaded with vitamins and minerals.
And I don't have to make it again. That's the final piece of good news. But I still have to find something else to make with this chicken.
In other news, talking to this Hsu woman. Not saying I'll get a date out of it but at least she responded a few times. I thought that she was a Chinese immigrant but now I think that she's the daughter of Korean or Southeast Asian immigrants. Actually, I guess Hsu would be Japanese too, couldn't it? She says it's not Chinese but I didn't ask more than that.
Also matched with a Thai woman. And a white Scottish woman. So great.
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