The Bent Nail Saloon.

Puma

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Nuther one missing in action - bk put up the prompt for May an' hain't been in here since the 10th. Now I know these here are wide open spaces, but damn, everybody takin' a wrong turn at the junction an gittin' lost? Cain't they see that bent arm a the cactus is a-pointing this way?
 

regdog

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Did some smart ass turn the cactus around again?
 

Puma

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If they did, someone must a turned it back. What's that old saying, "Speak of the ..." bk popped back up this afternoon. Cactus must a done the trick.
 

Haggis

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Must have been hankerin' for some of regdog's rotgut whiskey. It brings 'em all back eventually.
 

FOTSGreg

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<wanders through bar carrying a sack o' stuff, disappears into kitchen>

<starts rattling pots & pans, sounds o' choppin', starts dropping' things into the pans>

That oughter start smelling' real good in an hour or two. Don't nobody bother it none till I's gets back. It tends t' get a might uppity at first.
 

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**chucks stewing pot and contents to the wolves**

Damn horror hounds and their food
 

CDaniel

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No more Horror Hounds left overs in the saloon.


slip it in through the back
 

Haggis

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No more Horror Hounds left overs in the saloon.


slip it in through the back
Starts the Barbie Q.

barbiecue.jpg
 

Haggis

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This here preacher is pure evil. Ain't nothing as hellish as that there cilantro.
 

FOTSGreg

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Some danged critter done spilt mah fixin's out the back door. I figger'd it was the Sheriff being' all jealous and sech 'cause o' his, um, fetish fer barbecuing little plastic blondes (an doin' Laws knows what else wit' 'em).

Y'all gots t' watch what yer throwin' out back. Some o' mah stuff might try t' crawls back insides or might takes t' growin' on its own an' then it gets mighty hard t' stops.
 

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<comes into deserted bar carrying large cast iron pot and big o' fixin's, lights cook stove in kitchen, sets pot on stove, starts adding tomatoes, beans, meat, onions, chili powder, and starts chopping up habaneros, serranos, jalapeños, and pablanos, finally pulls out a couple of small red peppers, and one cream-colored pepper, chops them up and adds to pot, stirs>

Don't nobody bother that fer awhile. It's chili, or it will be after while. Y'all might wanna' stay away from the fumes too - an' no samplin'. It's a might toxic fer it boils some o' the pepper oils away. Oh, an' don't worry none 'bout that there meat. It's jest beef - some ground up, some sliced thin, an' a little hot sausage.

I'll be back t' stir every now and then.
 

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**Picks up pot and leaves Bent Nail**


Damn horror hound.

Be right back.
 

FOTSGreg

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What y'all got robbed of...

4 Tomatoes (diced)
1 White onion (diced)
Chili powder
2 Habanero peppers (diced)
4 Serrano peppers (diced)
8 Jalapeño peppers (diced)
1 jar sliced jalapeños (with juice)
1 can Chipotle peppers in mole sauce
1 Scots bonnet pepper (diced)
1 "Ghost" chili pepper (diced)
2 dried Mexican chili peppers (whole)
2 cloves garlic (diced)
4 cans tomato sauce
1 lb ground beef
1 lb thin-sliced London broil
1 lb spicy Italian sausage
4 cans red kidney beans
Italian seasoning
Oregano
Paprika (just a bit for color)
Add more chili powder after mixture starts to boil
Bring to boil, add more chili powder, then reduce heat and simmer for an hour, stirring occasionally
 

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No noob cooking in here. Can't get the smell out.
 

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Has the Mayor approved that new law there, Marshal? Who is our Mayor anyways?

Kim chi's good, though. It's spicy and tasty and has a little fizz to it and it's all crunchy goodness in a jar.

What about pickled ginger or spiced octopus or fish head soup or pizza with anchovies or fried chicken livers in a rice shell or broiled lamb in garlic and peanut sauce or deep-baked goat in lime mole sauce or teriyaki unagi or red bean paste on tortillas topped with spicy pulled pork or chicken fried in garlic/beer/orange sauce or even calamari served over red bean paste on a fried tortilla with pickled jalapeños on the side or even caviar served over corn on the cob with a generous slathering of butter with salt and pepper?
 
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Haggis

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Has the Mayor approved that new law there, Marshal? Who is our Mayor anyways?

Kim chi's good, though. It's spicy and tasty and has a little fizz to it and it's all crunchy goodness in a jar.

How to make kimchi:

Take cabbage. Then pound it with hotter than hot peppers and crankcase oil. Add garlic. Bury it in the ground until it rots. dig up and serve.

The End


What about pickled ginger or spiced octopus or fish head soup or pizza with anchovies or fried chicken livers in a rice shell or broiled lamb in garlic and peanut sauce or deep-baked goat in lime mole sauce or teriyaki unagi or red bean paste on tortillas topped with spicy pulled pork or chicken fried in garlic/beer/orange sauce or even calamari served over red bean paste on a fried tortilla with pickled jalapeños on the side or even caviar served over corn on the cob with a generous slathering of butter with salt and pepper?
Yum. Now you're talkin', Pastor.