On my second look I’m confused about why so much vodka and gin is the center of a balanced diet.

Is there a version weighted by calories? Because I’m finding volume to be hard for me to understand because I’m so used to weighting by calories. A pound of tomatoes looks very different in size from a pound of tomato sauce but the two are nutritionally the same. But I do agree that volume would be easy for the average person.

On the new pyramid a whole roasted turkey has a higher priority than a 16 ounce steak. Who eats a whoy roasted turkey? Or is it a rotisserie chicken? It’s bigger than the steak so it must be a turkey, right?

Also when I looked at this before reading your description I was wondering if there was a difference between items closer to the center than the outside.

It’s still a better design than a top heavy triangle.

Standard yeast and unbleached AP.

I had the thing cranked to 500 with a cast iron pan in there as a heat battery. Fire bricks need to be ordered in bulk because they aren’t stocked locally. Otherwise I’d have built a wood burning oven in the yard by now.

Easy to eat.

What about MSG?

Long pig fried it

I’ve had three freezers fail in the last 8 years. Not only is kidding, shelf-stable at room temperature so it doesn’t care about those kinds of things, but it stops it from taking up space in the freezer.

I’ve seen a lot of bad gold design lately but this redeems the whole idea.

I’m the one that canned it. I know.

I use pork frequently in Italian recipes. When I do make a ground meat chili, I’m usually doing it in these super size batches. So I can get a big tube of ground beef or a lot of packs of ground pork. But I only do that about once or twice a year tops.

If I’m making chili the day of the meal then I typically break out venison or go meatless.

We can get frozen 1 pound tubes of ground turkey for $1.98 but if you want it not frozen it’s gonna cost at least double. And I’m pretty sure even that stuff has been frozen.

Ground pork is about $3.50 a pound but sold in 20 ounce packaging.

I will.

It’s not recommended to can in anything larger than a quart for food safety reasons. A quart is .94 liters

It was the last of that sour cream and I wasn’t going to open a new one.

I tried a lot of different chili canning recipes before settling on this one. When reheating I tend to add a teaspoon of chili powder or taco seasoning to pop the flavor.

Chili Mark XII canning batch.
Servings: 12 quarts.
3 tbsp olive oil.
3 onions, chopped.
18 cloves garlic, minced.
12 oz. tomato paste.
6 lb. ground beef.
1 cup chili powder (Alton Brown recipe).
3 tbsp. ground cumin.
2 tbsp. ground oregano.
1 tbsp cayenne pepper (optional).
1 tbsp Kosher salt.
Freshly ground black pepper.
3 (40-oz) can kidney beans, drained.
3 (28-oz) can crushed tomatoes with basil.
3 (28-oz) can diced tomatoes.
Shredded cheddar, for garnish.
sour cream, for garnish.

• In a large pot over medium heat, heat olive oil.
• Add onion and cook until soft, about 5 minutes.
• Stir in garlic and cook until fragrant, about 1 minute more
• Add ground beef and cook until no longer pink.
• Drain fat and return to heat.
• Mix in chili powder, cumin, oregano, cayenne, salt and pepper
• then add tomato paste, stirring to combine.
• Stir in kidney beans, tomatoes and crushed tomatoes.
• It’s going to be thick. You are not trying to cook it. You’re just getting it mixed so it can cook in the pressure canner.
• Fill the prepped quart jars leaving jars leaving 1-In headspace and no air bubbles.
• process quarts for 90 minutes.

It’s cheaper than pork. But I’ve never been a fan of ground poultry other than in Asian foods.

Yes. One of 12 quarts I made that day.

I thought about that. I almost dropped a pat of butter and some flour in the pan to make the most out of what was left over after cooking the meat, onions and peppers. But I decided against it because I don’t know. I was lazy? Actually I think it was the soy sauce marinade. I did not trust the residue of that soy sauce to make a tasty gravy

I seriously considered rice. But decided to cut the cooking time in half by using instant potatoes.

Boiled eggs and kippers made me think this was northern Europe at first. I was so wrong.