Spent a night in a motel in Beaudesert sharing with 2 other mates and the room had 3 single beds anyway during the course of the evening I had the oppurtunity to remove one of the sheets and fold the remaining sheet back and had it folded neatly looking like it still had 2 sheets  (Short Sheeting I believe its called) my mate who was using the bed jumped in an hour or so later and holding what he thought was the top sheet tried vainly to push his feet towards the bottom of the bed. Losing patience he bent his legs and drove his feet "both of them" clean through the sheet and sat there with both feet sticking out of the sheet for all the world looking like he was wearing a nappy.
He took one look and yelled "Now look what you made me do" jumped out of bed and grabbed the sheet and ran out to the motel office to dob us in. I was totally shattered rolling around the floor with my other mate in tears laughing , The motel owner said it was that funny he was happy to cop the cost of the sheet and got good milage out of it showing other guests and passing on the yarn
Still can laugh about it now
Cheers Furphy

Thats a good yarn KW.
Would that have been in the Bonshaw/Texas area?
There is still a bitt of "chop chop" produced around there.
mikel (non smoker myself)

dont know about willy but i picked tobbocca around the texas area as a young fella bloody hard work you got up at daylight and went to bed after dark that was in winter so it was freezing cold and the sap would stick to you like glue i used to work for some italians who made their own moonshine or as they called it potato wine it had no taste or smell but had a great kick. the boss used to make us drink a bottle before we went to bed every night so that we would sleep worked a treat we slept like a baby. but we all ways got up for work next day   time to go raved on enough catch you all next time cheers cb

hey guys me again i was just thinking about the old days and thought i would tell about some of the things i used to do to make money as a kid
ok here goes i used to dig earth worms for the fish and chip shop owner. he used to pay me a dollar for a large milk tin full of worms there could not be any dirt in it if there was he would only pay 50 cents; also he used to buy the jew  fish i caught and sell it as cod he made lots of money out of that. i also remember carting hay for $5.00 a day to me that was good money. also getting up at 3am in the middle of winter just to go fishing i used to walk about 5 miles to the river freezing my butt off but i loved it just to feel the fish biting and the thought of catching  them 9 times out of 10 i would come home empty handed but i didnt care i just loved fishing. nothing has changed these days i still love fishing
well time to go again catch you all next time cheers cb

Sorryabout the thrice posted post..Newbie error. RATS!  You never get a second chance to make a first impression.............

This said, I'll have to tell you a true story about my D.O., which originally belonged to mygrandmother.

I don't care what they say, them chiliheads, but when I make chili, I use a D.O.



A Taste of Jim's Rowdy Roadside Red

   

In this one, you need fresh roadkill.....well as fresh as possible, as long as the crows ain't peckin' out the eyes and it ain't too bloated. It has to have been bled too. However most of them who are hit and dragged by an 18-wheeler are pretty well bled out.

In this recipe I need three pounds of chili ground meat. I use three pounds for several reasons. Naturally you make a bigger batch, but you can freeze it. But even more important, with three pounds of meat you can be sure that the roadkill is not a dog, a fox, an armadillo or whatever.

I set up my kitchen outside and do it in a big old Dutch oven on my a propane-fired burner, however I prepare it inside.

Ok.here we go....

3 lbs. chili ground meat.
2 onions
2 cloves of garlic
3 tbsps cooking oil
"Pantry Peppers" ( That's what I have handy in the pantry.....)
My own ground cumin
2 tbsps of my own chili powder
2 big cans of tomatoes. mebbe 3 cans, just in case.
Beans (optional)
1 case of beer, iced down in a cold box.
...and I'll add on as I go along.......

Brown the meat, the onions and garlic together using the cooking oil to keep from sticking. Once browned, add a couple of cans of tomatoes, the chili powder, cumin and the peppers. Have  beer.

A word here about the peppers. I like chipoltes (Is that spelled right?) and I'll also throw in a few jalapenos and occasionally a regular bell pepper, which will be browned with the meat, onions and garlic. Rule of the thumb, the thinner the shoulders of the perpper, the hotter they are. Anchos give a good taste also. It's all about what you've got hanging around in the pantry.

OK. the tomatoes, if you think it is not liquid enough, put in another can of tomatoes, you can always thicken the brew with masa farina (Well, you know what I mean). Use salt to taste. This is the basic chili.

Now I bring it outside and fire up my burner. This is where the TLC comes in. Bringing it to a boil, I let it simmer on a very low fire, uncovered. The secret here is the music. I put on a bit of Delta Blues, Robert Johnson, Mississippi Fred McDowell, something those lines, as the potion is in its early stages and I want something a bit laid back so as not to make it too agressive too early. Crack a beer. Pour half a bottle in the brew, to let it know that it is welcomed in your home. creating an ambience which will blend the taste and the love together, making this one a culturally acceptable pot of gold.

The neighbors will stop by, they will probably not refuse a beer, and will gladly listen to your chili anecdotes. After the first half hour, you may begin the tasting process, but keep in mind, even with roadkill, the taste will develop over a period of time so when adjusting your additives, keep this in mind. From an hour on, you may commence to "personalize" your batch, a bit of cayenne pepper mebbe, or even add something you have found in the fridge which is about to go bad anyway, as you'll be working this for three hours.


As the process advances, so will the music. Yeah I know chili is of Texas origins and not Delta or Loosiana origins, so you could try out a Dave Hole which is more a heavier style of hard guitar, but I always keep a CD of Gary P. Nunn handy, as he says it pretty good. He's a chili person.

The neighbors will drop by as I said, they will be curious, they will ask questions, drink your beer but that's all right, because when they leave they will, as we say up here, go to sleep a bit more wiser. Today they will have learned that this gastronomical orgasm is one of the best kept culinary secrets around. They will have learned that cooking with TLC is a "must". You don't give it a beer, you don't talk to it, you don't help it out along the way, you might as well go down to the local market and buy a can, and not waste an afternoon fussing.

A half hour before it is done, if you care to, you may add your beans, which have been prepared beforehand. With this recipe I prefer pinto beans, altho I usually use turtles, these pintos seem to be very compatible with "mowed down venison"

Have a beer...raise it for me....and have a good evening.

Thanx, Josh