Nitrocosm Forums Cooking Show

...did he died?

You know that Cincinnati chili is a bit different than normal chili. It's made more as a sauce to put on hot dogs or spaghetti.

Cinnamon is one of the ingredients that gives it such a distinct character.

The thing to remember about Wolfwood's revised chili recipe is that you can only make it once, so make it count.

Wolfwood, I tried that recipe and it wasn't spicy enough

LOZZIE'S CRACK-N-PEEL EEL MEAL

2 pounds of peeled eel (you can grab them out of the ocean or a river or wherever, even the sewer, I don't care - you're the one who has to eat them), cut into 4" pieces

2 cup matersauce

1 teaspoon crushed red pepper

1 cup red, red wine (you make me feel so fine)

12 the great berry caper (caper berrys)

12 olives

LOTS of salt and pepper

2 tbsp chopped fennel

Prepping:

Preheat an oven to hot enough to make paper catch fire (451 degrees Fahrenheit)

Mix the matersauce, berries, wine, olives, and the red pepper.

Bring it all to a boil.

Add salt and pepper and any seasonings to the peeled eels

Split up the eels into evenly spaced pieces.

Now you pour that boiled sauce over the eels and nothin' says lovin' like a shovin' in the oven. So DOOOO EEEEET user link on www.youtube.com and let it have fun in there for about twenty minutes until those eels have a nice tan.

Make those lazy eels get out of there after twenty minutes! Put them on a plate and feed them the fennel like you'd feed any other kind of fish or sea creature in an aquarium (except don't put the eel in the aquarium, they won't like that now).

At some point you have to actually eat the eels so now is probably the best time.

Lozmai, you are a culinary super star.

You shine so brightly that I need sunglasses just to read your recipe.