Good Monday Morning all you Wax Heads

[jimwilly]

I haven't have a good meal with black beans and Yuca since I last visited my ex GF's grandmother in Tampa Fla back in '93..
Man, I was just talking with my boss the other day about where to find a good "Cuban" sandwich in NYC.. Thing is, you can't.. It looks like I'll have to go back to Tampa and hit Ybor City to get the real deal...
It's a shame your in MO.. I can't even try to justify that ride just for a meal..
Hey, if you're ever inthe NYC area, look me up.

[Ripsnort]

When I ordered my Bimmer coupe, wife said I was 'going thru a mid life crisis'....I told her, if I was truly going thru a mid life crisis, I would have ordered a Red corvette! LOL!

Cheers Cowboy, I'll have to stop in for some KC strips next time I'm down there (Sister lives outside of KC, MO...Liberty)

[jazzyjack]

Z-7'ed the wife's 4Runner and applied another coat of Z-5 followed by a drink of Z-6.

Washed the Bimmer and gave it another coat of Z-2 followed by a drink of Z-6.

"A clean car is a healthy car"

[Belicoso]

Winter prep begins...
as Ron K. adviced, I bought som touch up paint and covered all those chips before the winter...
Washed on friday, sanded, appplied une thin coat of paint...Dinner and bowling
Another color coat on saturday morning and we are off to entretain the 2 year old (anything that involves being away from the house)
A coat of clear before dinner... had friends over, and my buddy helped with the final coat of clear and to smoke some Hoyo de Monterrey's.
Last coat of clear on sunday morning... and it is ready for next week's wash, 2 coats of AIO, 1 SG and clean interior.

[PrinzII]

a) Maxima

- Washed car using cheap shampoo, EF HI
- Used PI II to get rid of sanding marks in paint from me touching
Maxima up. I used a Viking heavy Duty Foam Applicator bought
from AutoZone (Blue Island, IL)
- Used 3M SMR to get rid of swirl marks and slight hazing from
sanding. Used another HD Foam Applicator.
- Applied 1x Klasse AIO with Foam Applicator
- Applied 1x Klasse AIO on the windows (Works better than Rain-X)
- Applied Klasse SG with Foam Applicator
- Cleaned windows with Stoner's and Newspaper
- Wiped down dash with damp terry applicator to get rid of the
dust. It still had Vinylex Shine.


b) Neighbor's son w/ Century
- Washed car with Dawn & EF HI
- Clayed using my old Meguiar's clay bar. (Had to get rid of it somehow) . He was floored as to how much crud was on this car.
- Used PI II to get rid of a scratch on the hood
- Used My old #26 for waxing
- Used my Stoner's for cleaning the glass.

He really got a kick out of my HI and how well it cleaned the wheels and tires on this car. He remarked that the tires from the HI were cleaner than with Bleche White. The kicker is that I did not use a whitewall brush but a bug and tar sponge to do both the wheels and the tires . I demoed Klasse AIO on the Century's hood before he waxed and he was impressed with that.


c) Neighbor's Taurus SHO
- PI II to get rid of the sanding marks
- He washed it with Dawn

Oh yeah. I can't forget the Budweiser.

[TortoiseAWD]

Cybercowboy,

Here I was limiting myself to listing detailing stuff I did this weekend . . . I made a big ol' pot of chili Saturday night, too. I never make chili quite the same way twice, but here was this weekend's version:

7 poblano peppers, roasted/seeded/chopped
2 red bell peppers, roasted/seeded/chopped
3 cayenne peppers, chopped
3 oz dried ancho chiles
14 oz. pork chorizo
1 lb. ground pork (75% lean, gotta have that fat )
2 lb. chuck roast, trimmed and cut into 1-inch cubes
2 cans beef broth (low sodium)
1 can Campbells beef consomme
2 28 oz cans whole tomatoes
1 onion, chopped
6 cloves garlic, chopped
cumin
cinnamon
beer

Stem and seed the dried chiles, then reconstitute in about a cup of water (bring water to a boil, add chiles and allow to stand for 30 minutes or so, until chiles are softened). Once softened, either blend the cooled liquid and peppers in a blender, or use a stick blender to puree. You should end up with a reddish-brown thick mixture that smells vaguely of raisins (weird, but the sweetness of poblanos comes out when dried, and they have an odor reminiscent of raisins). Add to your stewpot (or large CrockPot).

Drink a beer.

Roast the poblanos and bells either under the oven's broiler, or on an open gas flame. When the skin has blackened, place the peppers in a plastic container and seal the lid (the steam aids in loosening the pepper skins from the flesh of the pepper). When cool, stem, seed, and chop the peppers. Try to save any juices that come out of the peppers to add to the stew. The juices and chopped peppers can go in the stewpot. Add the cayenne peppers now, as well. The cayennes are really just in there for a touch of heat, and I was keeping this batch toned down so I could share it with family and friends. If you like your chili HOT, add more cayennes, a few jalapenos, a serrano or three . . . and if you really like it hot, reach for an habanero.

Drink a beer.

Brown chorizo and ground pork in a skillet over medium heat, remove and save fat. Add ground meats to the pot.

Cerveza!

Using about a tablespoon or two of the pork fat, sweat the onions over medium heat. Add a bit of salt and black pepper, but go light on the salt (the beef broth and tomatoes to be added later are already pretty high in sodium). When the onions are just starting to turn translucent, toss in the chopped garlic. Cook a bit longer (just to mellow and sweeten the garlic a bit). Add onions and garlic to the stewpot; if there are any brown bits on the skillet deglaze with a bit of beer and add the liquid to the stewpot as well.

Finish drinking the rest of the bottle of beer that you used to deglaze with.

Wipe the skillet clean, and heat a bit more of the pork fat on high heat. When the skillet is quite hot (pork fat should be just at the smoke point), sear the beef cubes. Do the beef in a couple of batches, or the skillet will lose too much heat. Try to get a little bit of brown crust on the meat; the object here is to sear the outside without cooking the inside too much, and to provide some of those wonderful brown bits of crust on the bottom of the skillet. Add the beef to the stewpot, then deglaze the skillet with beer and add the liquid to the stewpot, too.

Boy, this is thirsty work. A beer sure would be good right about now . . .

Now add the two cans of beef broth, the consomme, and both cans of tomatoes. No need to cut up the tomatoes; they'll be falling apart when the chili is finished. Add "some" ground cumin (sorry, didn't measure any of the spices); I probably used a couple of tablespoons or more. And, finally, add a dash of cinnamon . . . not too much, or it will dominate. If you get just a hint of it in there, though, it plays off the "raisin-y" qualities of the dried anchos.

Start simmering, cook until done . . . I believe that good chili must be cooked a long time; I got mine in the crock pot around 8:00 Sat. evening, and took the first bowl from the batch around 3:00 the next afternoon. I'd give it at least 8-10 hours to simmer, as the beef chuck will be tough unless cooked slowly and for a long time.

Serve with beer

Don't be surprised if there's a good bit of fat on top of the soup when done . . . not all of that fat will cook out of the ground pork and chorizo in the skillet, and any fat left on the beef will contribute to the oil slick. You can use a gravy separator, or just skim the fat and broth from the top and cool in the fridge. The fat will solidify, and you can add the broth back to the rest of the soup.

Cars and cooking are two of my passions, followed closely by driving and eating. Hmmmm, there's a pattern there . . .

[Cybercowboy]

I'll try this one out! Sounds great.

I never make chili the same way twice either. I love making it when it's snowing or rainy outside. Oh yeah, it goes great with DSS Sunday Ticket (that's all the NFL games in case you are DSS-less.) And yes, there is always mucho cerveza involved. Then again, there is mucho cervaza involved when I get the newspaper in the morning... Maybe I'm exagerating a bit here, though.

Interesting that you used poblanos and anchos - I've never tried them in chili before, and it sounds great! I will probably modify the three cayenne pepper proportion just a tad. Maybe add 15 or so habeneros. This guy likes it very, very, very spicy. I now have my wife "trained" sufficiently to eat hot food. She puts tabasco on her eggs, and like jalapenos as much as I do.

And Ripsnort, as far as the mid-life crisis thing...If this is my mid-life crisis then bring it on baby, bring it on!

I spent way too much time in the past 20 years working my butt off for other people. Finally, I wised up and am now enjoying life like never before. If anybody wants me to elaborate on this, I could but talk about OFF TOPIC!

[TortoiseAWD]

Originally posted by Cybercowboy
I now have my wife "trained" sufficiently to eat hot food. She puts tabasco on her eggs, and like jalapenos as much as I do.

<sigh> I wish that were the case with my gf. She thinks milk is too freakin' spicy . . .

Tort

[tomciob]

i already described in this thread , i started on thursday , car didn't leave the garage till sunday morn.



check it out

http://216.147.22.29/forum/showthrea...?threadid=3608

car looks HOT!!,

[Ripsnort]

Originally posted by Cybercowboy

And Ripsnort, as far as the mid-life crisis thing...If this is my mid-life crisis then bring it on baby, bring it on!

I spent way too much time in the past 20 years working my butt off for other people. Finally, I wised up and am now enjoying life like never before. If anybody wants me to elaborate on this, I could but talk about OFF TOPIC!

Couldn't agree more! I'll be proud when I hit the full fledged version of mine! (BMW M3 in 4 more years)

[PrinzII]

I crossed the border to refuel the Maxima and just relaxed.