Chips

---

damn, I'm getting hungry for chips and all I have is beer

Im with you on that. since it started getting hotter and better weather we have gone thru atleast 4 bottles of sweet baby rays on everything from ribs to burgers on the bbq and Id bet we went thru atleast that many bottles before the good weather since january.as for my fave chip, I like the sour cream bastages dipped in ranch.

I make my own bbq sauce... tends to be fuckin hot!

i believe its funyuns,i like those,but my favorite are original kettle cooked shearers,and pringles and yes hot chips taste like 12 kinds of shit mixed in an elephants ass

hmm ass chips my fav. :stuck_out_tongue_winking_eye:

how do you make bbq sauce?

Ill make chilli but not bbq sauce.is your sauce hot as in jabenero pepper hot?If its that fucking hot, Id try some, if its much less hot then you should be flogged for daring to insinuate that your making hot shit, when your a liar.Of course my family tends to think that jalapeno peppers are hot. Iv had a few in mexico that were pretty fucking spicy, but never one of them that was hot.I dunno bout canada but here we have fucking 7-11 on every 4th corner of a city. I have a theroy that with out seeing any people I can walk into a 7-11 and eat the peppers that they have for condiments, and tell you if im in a white hood or a brown hood based on the heat of the peppers. Id like to put it to the test, but I can nevr seem to hit a 7-11 when noone else is onthe street to preform judgments about what nationality decendants make up the greatest portion of the people living in that area.

In reply to: how do you make bbq sauce? well, the simple answer would be "different every time"I cook alot and I do it freestyle (to rave revues)basically, a pureed tomato as a base. add brown sugar, vingar (white, malt, rice, balsamic, etc depending on the flavour you seek) Keens mustard powder, ginger and hot peppers.But you can make all kinds of adjustments depending on what you're after.Sometimes I make Chinese with hoysin or Thai with galangal and fishsauce.basically, just experiment... damn I love cooking

the heat varies depending on the audience.I use red chillies or jalepino or habaneros, depending on what I need (or all of the above lol)but I'll also cheat and use enhanced sauces like "endorphan rush" or "Blair's after death" to punch it up.Chance, I think you'd like it. When I really get going, my sauces tend to hurt twice if you know what I mean.

mmm...i'm visiting your house. I have a weakness for bbq sauce.

c'mon over!since being on my own, I kind of miss cooking for someone. Actually thinking of having a bunch of the lads over for a crazy booze and BBQ day soon

ooo ok thank you,and leelee my niece is the same way she has bbq with everything

Your talking (typing) to someone that has diced up 3 whole jabeneros and mixed em into an 3 egg omlet. I know exactly what you mean.
we used to take em to work on weekends on shift work and make salsa in a little hand crank food processor and each chips on breaks and have dinners and bbqs and shit.
sorta pot lucks for the entire crew.
once after a dinner and some salsa and chips, I was talking ot my foremen on the radio, telling him we was dishing sesert to get his ass down here to the lunch room. instead of him picking up and responding our board operator told me he was in the shitter groaning and howling about those fucking peppers. another operator on our crew, immediatly picked up a page phone and hit the broadcast button that puts it on speakers thru the entire plant and asked "Ed, *the forman) do you need some icecream for your ass?"

EDIT:
Mr U, Iv has so many second burns or after burns if you will that people that know me well tell each other that Im in the shitter with the "Burning pinchers"
I dont think I need explain more.

cheese burger with bbq sauce = heaven. Mr. U>>> hell yes, its party time!

LOL that is hilarious, i want more hot shit damnit but i cant stand the texture of thick salsa chunks its just to dam slimy

You like barbecue and you live in Manchester? Good luck. The best barbecue was at the Korean place downtown, in a mill building, before it was sold and turned into an overpriced mediocrity, a long time ago. I'm not sure that there's still a Korean restaurant in NH, although there was a good Chinese restaurant on the way to Loon Mountain. Hmmm...there used to be a good Chinese restaurant in Bedford also...or was it Merrimack. Then Nashua went all ethnic...

the after burn next morning is really all about the karma balance of the universe... for every moment of pleasure there's an equal moment of pain.yeah... bring it bitch!

I think there's a korean place next to the palace theater.

the other weird thing is the barbeque (BBQ) means differnt things in differnt places... especially in the States.some places it means something cooked on the grille and some places it meens meet slow cooked in a pot of sauce.

but i cant stand the texture of thick salsa chunks its just to dam slimyAmen to that! Lays used to make a picante sauce that they sold in a little aluminum can (along with the cheese dip and onion dip) on the potato chip rack. I'd just add some cayenne pepper to it, and it was perfect. Then everyone decided that thicker is better. The problem is that they quality of the chunky stuff they put into the stuff in the jar is not high quality, so they may as well just leave it out.The sauce I like best is the Muir Glen garlic and cilanto stuff they sell at Wild Oats. Since I have none, the blue corn chips just sit on the counter.