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I had a craving for Texas chili and didn't want to spend the 14 hours making the 9 billion calorie, 8000% daily cholesterol, 25% fat, 8 meat/3 animal, slow smoked no bean chili I was once accustomed to making and eating.
The fresh made in store gallon container at Costco looked pretty good so I took a shot on it. I tried to check it for beans and didn't appear to have any. Seemed like it would be better than anything in a can and I don't have time to go take a seat at a chili parlor so why not.

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The layers of sadness to this soup are remarkable.
The red beans and pinto beans come together like mental and physical abuse in this one. The cheese tries to help but conjures thoughts of watching Old Yeller on betamax. The lone, isolated, abandoned leaf of cilantro reminds me of missed field goals.
The beef is good and texture solid. Flavoring is what happens when too many Karens complain about spice so it needed emergency help. You know there was no fucking way who ever made it was gonna garnish it with fresh sliced jalapenos and risk getting fired.
But I was so high I could deliver DoorDash on the moon so I fucked up that chili anyways😵‍💫
 
Bandit420 said:
I had a craving for Texas chili and didn't want to spend the 14 hours making the 9 billion calorie, 8000% daily cholesterol, 25% fat, 8 meat/3 animal, slow smoked no bean chili I was once accustomed to making and eating.
The fresh made in store gallon container at Costco looked pretty good so I took a shot on it. I tried to check it for beans and didn't appear to have any. Seemed like it would be better than anything in a can and I don't have time to go take a seat at a chili parlor so why not.

View attachment 122655


The layers of sadness to this soup are remarkable.
The red beans and pinto beans come together like mental and physical abuse in this one. The cheese tries to help but conjures thoughts of watching Old Yeller on betamax. The lone, isolated, abandoned leaf of cilantro reminds me of missed field goals.
The beef is good and texture solid. Flavoring is what happens when too many Karens complain about spice so it needed emergency help. You know there was no fucking way who ever made it was gonna garnish it with fresh sliced jalapenos and risk getting fired.
But I was so high I could deliver DoorDash on the moon so I fucked up that chili anyways😵‍💫
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damn that sounds just like how i make my chili!!!! it's good, right? ..... it could use more beans..
 
Stoneyluv said:
i like sushi.. actually i prefer sashimi, not much of a rice fan.. and the occasional can of tuna!!
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You'd like my sister then. That Weirdo gives out cans of tuna for Xmas!

I love a good tuna salad sammy but my wife has to make it. People use way too much mayo and grosses me out. She uses a little but also chops up olives, bell peppers, and onions to mix in and it comes out delicious.

But on the flip side of tuna, it can be weaponized.
I work around a sumbitch who has weaponized the fuck out of tuna and sometimes I hate tuna because of him.
Long story short...he's a gym guy nutritionist so he's into all the shakes and eats a lot of powder stuff but his lunch is straight tuna from the can. Pops it open and goes to town.
We work in a building that has no open windows and the AC is good but odors can overwhelm the building. After a big win and they smoke cigars in the locker room, whole building smells like a cigar. Same for gawd damn canned tuna.
I think we've shamed and hazed him enough to get him to stop...like I call him a cat now, so hopefully no more canned tuna being popped open at work.

That reminds me of another time back in the 90s doing part time work at 7-11 and a homeless guy came in and used the microwave to cook a fucking perch he caught in the creek behind the store.
You'd think I'd hate fish after that but I eat it probably 3-4x /week
 
Observer said:
I've never tried venison but this looks good


Perhaps I'll have to try it sometime.

Goodjob.
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Beats any beef by 100 miles imo, venison has 0 intramuscular fat so its very lean and cooks waaay different than beef. It tastes kinda like beef but its more gamey and has a higher iron content.
I dont even buy beef anymore, I just deer hunt, makes me feel better too knowing where my meats coming from and what its been eating.
 
GoodShit97 said:
Beats any beef by 100 miles imo, venison has 0 intramuscular fat so its very lean and cooks waaay different than beef. It tastes kinda like beef but its more gamey and has a higher iron content.
I dont even buy beef anymore, I just deer hunt, makes me feel better too knowing where my meats coming from and what its been eating.
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I had a bow gifted to me.


Not sure where it is but if i get that back I might just dabble in deer hunting and try it my self.
 
Observer said:
I had a bow gifted to me.


Not sure where it is but if i get that back I might just dabble in deer hunting and try it my self.
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You definitely should, plus its an awesome experience, especially with a bow. Takes a lot more skill to take one with a bow.

Venison is ultra lean like I was saying, rich in b vitamins, higher in protein and minerals making a better alternative to those watching their weight or someone like @Bandit420 who has to eat a heart healthy diet now. Its waaay better for him than beef because of the non existent fat content.
 
Stoneyluv said:
damn that sounds just like how i make my chili!!!! it's good, right? ..... it could use more beans..
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You know, I'm coming around on the beans. Pinto at least. But red beans? Hell naw.
It's not that red beans don't taste good. A red bean salad is a helluva thing but they need to stay the fuck outa chili.
Might as well dump garbanzo beans in there or some shit. Chili with hummus larvae.

The only other thing about that chili was way too much water to chili seasoning ration or even real chilis lacking for that matter.
Made it way too bland and ez to tell it was gringo AF. Like I'm gringo and all, but I can mask that shit with my flavor pallet and step up to the challenge of chili and Mexican food. I won't melt faces but you're gonna need some ice water here. That gringo chili was like restrictor plate racing or something and needed to be opened up with some flavor!

Never been much into game meat and if I was a hunter, I'd be very bad. I'd hunt the fuck out of the wild hogs here. But I'd just take the backstrap and leave the rest for the coyotes and vultures.
I'll eat venison in sausage mixed with pork but not by itself. Had elk a few times and it's pretty much the same for me and kinda feel you need to grow up on it or acquire that taste. Ostrich was okay but I'd rather have turkey.
Cajuns down here have all their game food too and lots of it comes out of swamps. They can keep it because no matter how much they fry that shit in peanut oil, I can still taste that swamp.

Beef....depends in 2026. Texas beef is being considered a luxury and is for the wealthy nowadays. $120 3 meat BBQ platters are common.
There's beef from Argentinia...ewww. No. Wagyu? Too fatty, too expensive, and too much hype.
I don't even eat beef anymore but I can and when I do it's gonna be simple...Texas raised Black Angus ribeye, salt and pepper, and mesquite fire. Might do that for my bday or to welcome Summer this year.
 
Bandit420 said:
he's a gym guy nutritionist so he's into all the shakes and eats a lot of powder stuff but his lunch is straight tuna from the can. Pops it open and goes to town
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so this is gonna gross you out but he and i could be tuna buddies!!! yep! straight from the can here too!! i use the lid to squeeze out the water and grab a fork!! sometimes a couple slices of cheese on the side!!

Bandit420 said:
You know, I'm coming around on the beans. Pinto at least. But red beans? Hell naw.
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my favorite is black beans.. but there is not really a bean that don't like!!! we just polished off a big dutch pot of my famous ham and bean soup. that uses northern great white beans!!!!!

today was more soup.. this time classic chicken noodle. a big ol pot!!!!!!

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Bandit420 said:
That gringo chili was like restrictor plate racing or something and needed to be opened up with some flavor!
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another thing thats gonna gross you out.. if i don't make restrictor plate chili here nobody else would eat it and i'd get the stink eye till i finished it all by myself!!!
not worth it.. i just make restrictor plate stuff and then drill out my own holes later!! haha

Bandit420 said:
Never been much into game meat and if I was a hunter, I'd be very bad. I'd hunt the fuck out of the wild hogs here. But I'd just take the backstrap and leave the rest for the coyotes and vultures.
I'll eat venison in sausage mixed with pork but not by itself. Had elk a few times and it's pretty much the same for me and kinda feel you need to grow up on it or acquire that taste. Ostrich was okay but I'd rather have turkey.
Cajuns down here have all their game food too and lots of it comes out of swamps. They can keep it because no matter how much they fry that shit in peanut oil, I can still taste that swamp.
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game meats always taste a bit like organ meat to me. even backstrap tastes a little like tender liver to me. if it's cooked and seasoned properly to hide it then it's not so bad but even still it's being masked and that flavor still hits me. just like fish, i can tolerate it cooked certain ways but i still don't crave it, just tolerate it.. kinda just like walnuts on a brownie, chocolate can only mask a shitty walnut so much. i mean yeah it's still a brownie, but eww!!!

theres no way i'd eat wild hog though.. i remember a documentary about a family that hunted wild hogs in texas and the dad would always be trying a new recipe and the family would always spit it out on disgust.. that was enough for me to see!!!! nope, not for me!! haha i'm so glad we don't have wild hog here.

Bandit420 said:
Beef....depends in 2026. Texas beef is being considered a luxury and is for the wealthy nowadays. $120 3 meat BBQ platters are common.
There's beef from Argentinia...ewww. No. Wagyu? Too fatty, too expensive, and too much hype.
I don't even eat beef anymore but I can and when I do it's gonna be simple...Texas raised Black Angus ribeye, salt and pepper, and mesquite fire. Might do that for my bday or to welcome Summer this year.
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i get mine pretty freakin close.. spoiled in a way.. the butchers property butts up to mine, there's not a trail or anything cut but if i wrestle through the woods and the cattle come in the thick stuff a little i can pet them!!!! i always wonder if thats the one i get to eat later from the store!!! i always rip out a bunch of the tall grass they can't reach from my side of the fence and when they see me they come walking over!!! it's pretty cool man!!
 
Stoneyluv said:
so this is gonna gross you out but he and i could be tuna buddies!!! yep! straight from the can here too!! i use the lid to squeeze out the water and grab a fork!! sometimes a couple slices of cheese on the side!!



my favorite is black beans.. but there is not really a bean that don't like!!! we just polished off a big dutch pot of my famous ham and bean soup. that uses northern great white beans!!!!!

today was more soup.. this time classic chicken noodle. a big ol pot!!!!!!

View attachment 123245



another thing thats gonna gross you out.. if i don't make restrictor plate chili here nobody else would eat it and i'd get the stink eye till i finished it all by myself!!!
not worth it.. i just make restrictor plate stuff and then drill out my own holes later!! haha



game meats always taste a bit like organ meat to me. even backstrap tastes a little like tender liver to me. if it's cooked and seasoned properly to hide it then it's not so bad but even still it's being masked and that flavor still hits me. just like fish, i can tolerate it cooked certain ways but i still don't crave it, just tolerate it.. kinda just like walnuts on a brownie, chocolate can only mask a shitty walnut so much. i mean yeah it's still a brownie, but eww!!!

theres no way i'd eat wild hog though.. i remember a documentary about a family that hunted wild hogs in texas and the dad would always be trying a new recipe and the family would always spit it out on disgust.. that was enough for me to see!!!! nope, not for me!! haha i'm so glad we don't have wild hog here.



i get mine pretty freakin close.. spoiled in a way.. the butchers property butts up to mine, there's not a trail or anything cut but if i wrestle through the woods and the cattle come in the thick stuff a little i can pet them!!!! i always wonder if thats the one i get to eat later from the store!!! i always rip out a bunch of the tall grass they can't reach from my side of the fence and when they see me they come walking over!!! it's pretty cool man!!
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"Restrictor plate chili" has me laughing so hard. Gonna file that one away and use it for later.

You know..when I see the tuna at the store I always wonder why some comes in pouches. I thought it was because maybe some people don't have can openers but now I'm thinking there's a whole mess of Y'all out there eating tuna from the can and they're just making pouches for the people cutting their fingers on the tin. :ROFLMAO:

Organ meat is a good way to describe some game. Farm raised will take some of that gamey bite out. i guess just a lazier animal eats grain and what not gets more fat in there.
We have hunters on staff who bring in cuts for people and I usually pass. Had some bear chili from a guy and didn't like it at all but others were acting like it was the best chili ever.
There's elk, bison, and antelope meat at the store alongside grass fed and wagyu beef but I don't think it's any better or worse than good ol common 80/20 beef. Just an alternative I suppose.
Game tends to need to be slow smoked, braised, or made into sausage for me to like it and then it will also need to be seasoned maybe 2-3x what would be normal for other meat and possibly consider injections depending on the cut. There's a learning curve to game IMO.

Family on my dad's side were very much hunters and organ eaters for that matter. I considered my uncle to be a ghoul because organs were pretty much why he hunted. Everybody else was in it for the roasts or backstraps and he was in for the livers and hearts. Had a freezer full and expected all of us to eat like that when we visited. Only person I've ever know to eat like that and for the longest time I thought it was normal or common.
I'm not even sure if liver is sold in the stores here. If it is, I have no idea where it's at. Maybe in the cat food aisle?

Feral hogs are the biggest fucking liars in wildlife man. The meat is pretty much upside down so the backstrap which is about the only cut worth a damn kinda tastes like and has the texture of pork belly.
After that, there is no similarity between farm pigs and feral hogs at all. No ribs or butt or shoulders. I mean they're there, but not like you expect or would want. I'd say they're closer to something like a coyote than they are a pig.
No season or limit either and hog hunters are indeed a special sort. It's not for food but for eradication. They love their dogs though that's for sure. They get into some shit and it's dangerous as Hell so they end up bonding with their dogs similar to how soldiers bond in combat. It's wild.
 
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GoodShit97 said:
Oven fried tree rat!
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My son and I saw a hunting video about 10 years ago. It was a 10 year old girl who got her father to video her hunting squirrels with a 22LR.

When they got back she cooked it up with her father. Son said he wanted to try it so I saved the recipe. I can’t ever picture eating tree rats but never say never…

-= Dragon Breath Squirrel Recipe =-

Ingredients
• 2 squirrels, cut into pieces
• 2 tablespoons homemade pure maple syrup
• 1/4 cup apple cider vinegar
• 1/2 teaspoon homemade onion powder
• 1/2 teaspoon homemade garlic powder
• 3 slices bacon, cooked and crumbled
• 1 cup flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups mushrooms, chopped
• 2 tablespoons onion, minced
• 4 tablespoons butter
• 3/4 cup chicken broth
Instructions
1 Marinate the Squirrel: In a bowl, mix the maple syrup and apple cider vinegar. Add the squirrel pieces and marinate overnight.
2 Prepare the Coating: The next day, mix the flour, salt, and pepper in a separate bowl. Roll the marinated squirrel pieces in this flour mixture and set aside.
3 Brown the Squirrel: Preheat your oven to 275°F (135°C). In a skillet, heat the butter and brown the squirrel meat on all sides.
4 Bake: Transfer the browned squirrel to a Dutch oven. Cover and bake for 90 minutes. If the meat is not fork-tender, continue baking for another 30 to 45 minutes.
5 Make the Gravy: After baking, remove the mushrooms and create a slurry with water and flour to thicken the juices. Whisk until thickened, then return the mushrooms to the pot.
6 Serve: Serve the squirrel with the gravy over mashed potatoes and roasted asparagus for a complete meal.
This recipe balances flavors well, but be cautious with spices to avoid the "dragon breath" effect!
 
Bandit420 said:
You know..when I see the tuna at the store I always wonder why some comes in pouches. I thought it was because maybe some people don't have can openers but now I'm thinking there's a whole mess of Y'all out there eating tuna from the can and they're just making pouches for the people cutting their fingers on the tin. :ROFLMAO:
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oh that tuna is gross.. i'm not sure why the pouches used, maybe for packed lunches or something?? i tried one when they first came out and couldn't even finish it!!!

all this tuna talk has me hungry for some no doubt!!! i do like mixing into thing as well but also like you i hate it swamped in mayo!! and i like mayo too.. just not tuna coated in it!! i like to cook it as well, like mixed with breadcrumbs and fried like a patty, add cheese and peas sometimes.. even a tuna melt on a muffin is really good sometimes. i mean i would prefer a real fresh tuna steak no doubt but i don't often get anywhere where you can get good tuna so i go for the can!!!!

had one the other day from your kitchen to mine, i made some hot honey chicken breast with what you gave me...

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GoodShit97 said:
It came out alright, crisped right up, good flavor, just tough.
I usually braise them or toss em in the skow cooker, ill definitely be doing that next time and skipping this lol
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my grandpa used to make a good squirrel pie, slow cooked in gravy with vegetables all day and then baked in a shell like a pot pie style. it took a bunch of them though and was an all day cook!

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left over london broil smothered in onions, peppers, and cheese!!!!

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Stoneyluv said:
my grandpa used to make a good squirrel pie, slow cooked in gravy with vegetables all day and then baked in a shell like a pot pie style. it took a bunch of them though and was an all day cook!
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Yeah 1 is a snack lol 😆
Next time ill go out after more and cook them low and slow all day, then fry em or something but if you dint cook em low and slow theyre tough.
 
Here's a couple weirdies for Y'all but I aint trying to eat any damn squirrels!!!
I'll take Coscto up on that $1.50 hotdog and Pepsi before I ever eat squirrel

This is a mango curry and tilapia over wild rice and some sheet pan baked root veggies with squash and brussel sprouts topped with a ton of balsamic pearls. Got a little crazy with those things

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This was my ;fafofind of the weekend but I haven't opened it yet to find out

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Bandit420 said:
Here's a couple weirdies for Y'all but I aint trying to eat any damn squirrels!!!
I'll take Coscto up on that $1.50 hotdog and Pepsi before I ever eat squirrel
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Dont knock it til ya try it, tastes like a tough chicken. But ive always lived off the food around me, ive been in the woods since I was 4. Shot my first deer at 9, its just how I was raised 🤷🏻
Can't buy half the stuff I eat in a grocery store.
 
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