The Politics of Making "The Politics of ..." Threads for no Reason

[Unclebaldrick]

I bought some mole (accent aigu) spices because I really like mole sauce. Can anybody provide me with some good recipes? Oh, and like this post.

I used to watch "Flavor of Love". Flava Flave cracked me up. His favorite restaurant was Mole's but with the accent. He pronounced it like the rodent.

Are moles rodents? Please like this post.

Please!!!!

There used to be a reeally great place in Chicago that was in the back of a bodega. They had mole chicken that kicked ass. It was really just a couple of picnic tables in the back of a store. I doubt they had an actual liquor license but they used to serve us Dos Equis when we were like 16 years old. Please like this post.

 

[blu3bird]

Heehee, Flava Flav always makes me think about this song.

 

[Unclebaldrick]

Heehee, Flava Flav always makes me think about this song.

Bravo! Bravo! +Rep


Like this post!

 

[Unclebaldrick]

Here is a interview with a wolf.

Here is a video of some scams being played on Uber drivers. So not cool.

 

[tangerinegreen555]

View attachment 4278467
My dog has 23 confirmed mole kills in my back yard.

Actual rodent moles.

Fairly sure she'd lick the sauce though and she has no problem urinating in public.

 

[Unclebaldrick]

View attachment 4278467
My dog has 23 confirmed mole kills in my back yard.

Actual rodent moles.

Fairly sure she'd lick the sauce though and she has no problem urinating in public.

Well said! BRAVO!

 

[tangerinegreen555]

Pic failed earlier

 

[Fogdog]

I bought some mole (accent aigu) spices because I really like mole sauce. Can anybody provide me with some good recipes? Oh, and like this post.

I used to watch "Flavor of Love". Flava Flave cracked me up. His favorite restaurant was Mole's but with the accent. He pronounced it like the rodent.

Are moles rodents? Please like this post.

Please!!!!

There used to be a reeally great place in Chicago that was in the back of a bodega. They had mole chicken that kicked ass. It was really just a couple of picnic tables in the back of a store. I doubt they had an actual liquor license but they used to serve us Dos Equis when we were like 16 years old. Please like this post.

Place chicken in pot along with two garlic cloves, peeled and chopped along with one peeled and halved onion. Then cover with cold water or a light, unsalted chicken broth.
Bring to a boil, reduce to simmer. Cook the chicken until slightly tender.

Remove the chicken and strain the broth, de-fat and reserve the broth.

Measure broth and add water if less than 7 cups.

Not knowing your particular blend of mole it's hard to say exact proportions.

Measure 2 cups of broth, heat to a simmer and mix the prepared mole blend into the sauce. Add enough to slightly thicken the sauce. Add more to taste. Taste and add salt if necessary.

>>>>>Commercial blends tend to be really salty so taste before adding salt.<<<<<

Cut up the chicken into serving sized pieces. I break it down to drumsticks, thighs, quarter the breast, wings, and split the back at the middle between top and bottom. If you don't like the backs then leave them out.

The above can be done a day or two ahead.

Heat some oil in a saute pan or large skillet preferably large enough so that the chicken fits in one layer without stacking. Add one chopped onion, minced garlic, bay leaf and saute until the onion is translucent, wilted but not browned.

Stir in the mole sauce and heat to a light boil then reduce heat to simmer.

Add the chicken pieces, lightly toss to cover with the sauce and heat through.

Allow to simmer until the chicken is very tender, takes on a deep red color (assuming it's a red mole), the sauce thickens and pools oil form. Add more broth if the sauce starts to stick to the pan.

Adjust the thickness of the sauce to desired consistency and your chicken mole ready to serve. Serve with warmed tortillas.

The flavor will develop over over a day or two in the refrigerator.

 

[Unclebaldrick]

Place chicken in pot along with two garlic cloves, peeled and chopped along with one peeled and halved onion. Then cover with cold water or a light, unsalted chicken broth.
Bring to a boil, reduce to simmer. Cook the chicken until slightly tender.

Remove the chicken and strain the broth, de-fat and reserve the broth.

Measure broth and add water if less than 7 cups.

Not knowing your particular blend of mole it's hard to say exact proportions.

Measure 2 cups of broth, heat to a simmer and mix the prepared mole blend into the sauce. Add enough to slightly thicken the sauce. Add more to taste. Taste and add salt if necessary.

>>>>>Commercial blends tend to be really salty so taste before adding salt.<<<<<

Cut up the chicken into serving sized pieces. I break it down to drumsticks, thighs, quarter the breast, wings, and split the back at the middle between top and bottom. If you don't like the backs then leave them out.

The above can be done a day or two ahead.

Heat some oil in a saute pan or large skillet preferably large enough so that the chicken fits in one layer without stacking. Add one chopped onion, minced garlic, bay leaf and saute until the onion is translucent, wilted but not browned.

Stir in the mole sauce and heat to a light boil then reduce heat to simmer.

Add the chicken pieces, lightly toss to cover with the sauce and heat through.

Allow to simmer until the chicken is very tender, takes on a deep red color (assuming it's a red mole), the sauce thickens and pools oil form. Add more broth if the sauce starts to stick to the pan.

Adjust the thickness of the sauce to desired consistency and your chicken mole ready to serve. Serve with warmed tortillas.

The flavor will develop over over a day or two in the refrigerator.

Thanks, I will send details on the mole when I get home. Got it from our local (Chicago, not Trumpian County, Oh) hipster spice shop. It is probably very good ingredients but I know there are many varieties.

 

[zeddd]

Place chicken in pot along with two garlic cloves, peeled and chopped along with one peeled and halved onion. Then cover with cold water or a light, unsalted chicken broth.
Bring to a boil, reduce to simmer. Cook the chicken until slightly tender.

Remove the chicken and strain the broth, de-fat and reserve the broth.

Measure broth and add water if less than 7 cups.

Not knowing your particular blend of mole it's hard to say exact proportions.

Measure 2 cups of broth, heat to a simmer and mix the prepared mole blend into the sauce. Add enough to slightly thicken the sauce. Add more to taste. Taste and add salt if necessary.

>>>>>Commercial blends tend to be really salty so taste before adding salt.<<<<<

Cut up the chicken into serving sized pieces. I break it down to drumsticks, thighs, quarter the breast, wings, and split the back at the middle between top and bottom. If you don't like the backs then leave them out.

The above can be done a day or two ahead.

Heat some oil in a saute pan or large skillet preferably large enough so that the chicken fits in one layer without stacking. Add one chopped onion, minced garlic, bay leaf and saute until the onion is translucent, wilted but not browned.

Stir in the mole sauce and heat to a light boil then reduce heat to simmer.

Add the chicken pieces, lightly toss to cover with the sauce and heat through.

Allow to simmer until the chicken is very tender, takes on a deep red color (assuming it's a red mole), the sauce thickens and pools oil form. Add more broth if the sauce starts to stick to the pan.

Adjust the thickness of the sauce to desired consistency and your chicken mole ready to serve. Serve with warmed tortillas.

The flavor will develop over over a day or two in the refrigerator.

And Mexico will pay for it

 

[Fogdog]

Thanks, I will send details on the mole when I get home. Got it from our local (Chicago, not Trumpian County, Oh) hipster spice shop. It is probably very good ingredients but I know there are many varieties.

I think you will have to just try it and see what happens. Taste it from the jar and adjust amounts as you go. I don't see how it could go wrong.

A jar I got from the grocery store was OK but saltier than I like. That's the only thing that I'd be careful about.

 

[blu3bird]

I made these a couple weeks ago and they turned out real good, I cooked them in the oven but you can also use a smoker!

Fireball Whiskey Chicken Wings

Ingredients
Fireball Marinade and Chicken Wings

• 3 pounds split chicken wings
• 1 Tbsp Fireball Whiskey
• 3 Tbsps brown sugar
• 1 Tbsp kosher salt
• 1 Tbsp chili powder
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp cinnamon
• Optional: ground red pepper for extra spice

Fireball Whiskey Sauce

• 1 cup brown sugar
• 3/4 cup Fireball Whiskey
• 3/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup worcestershire sauce
• 4 cloves garlic minced
• Optional: ground red pepper for added heat
• kosher salt, pepper to taste

Instructions
Fireball Marinade and Chicken Wings

1. Place the split chicken wings into a large bowl or gallon size plastic bags. Add remaining ingredients (Fireball Whiskey through cinnamon, and ground pepper if using). Toss until evenly coated. Marinate at least one hour in the fridge.
   
   
2. Cook wings according to one of these methods:
   
   In the oven: Place the wings on a lined baking sheet. Place in a 425 degree oven for 40-45 minutes, flip them halfway through cooking. For extra crispy wings, turn the broiler on high for the last minute or 2 of cooking.
   
   In the smoker: Place the wings in a smoker set to 225 degrees for 2 hours, flip them halfway through cooking.
   
   
3. Serve with Fireball Whiskey Sauce.

Fireball Whiskey Sauce

1. Combine all ingredients in a saucepan, bring just to a boil, then whisk over medium low heat for 10 to 12 minutes.

 

[Unclebaldrick]

Mexican mole: Dutch cocoa, sugar, roasted ancho, pasilla negro and guajillo chiles, cinnamon, garlic, salt, pepper, anise and cloves

 

[Unclebaldrick]

I think you will have to just try it and see what happens. Taste it from the jar and adjust amounts as you go. I don't see how it could go wrong.

A jar I got from the grocery store was OK but saltier than I like. That's the only thing that I'd be careful about.

I got some nice Amish chicken breasts (with skin) to try it on. Maybe some plantains. Tortillas here blow. Thought I would make a paste and marinate overnight.

 

[Fogdog]

Mexican mole: Dutch cocoa, sugar, roasted ancho, pasilla negro and guajillo chiles, cinnamon, garlic, salt, pepper, anise and cloves

I got some nice Amish chicken breasts (with skin) to try it on. Maybe some plantains. Tortillas here blow. Thought I would make a paste and marinate overnight.

oh man, that sounds good.

If you are barbequeing then have at it

If you still want mole, then simmer the breasts in chicken stock mixed in to the marinated chicken breasts. Don't overcook them or they will be dried out.

Let me know if you want me to bring some wine with dinner.

 

[Fogdog]

I made these a couple weeks ago and they turned out real good, I cooked them in the oven but you can also use a smoker!

Fireball Whiskey Chicken Wings

Ingredients
Fireball Marinade and Chicken Wings

• 3 pounds split chicken wings
• 1 Tbsp Fireball Whiskey
• 3 Tbsps brown sugar
• 1 Tbsp kosher salt
• 1 Tbsp chili powder
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp cinnamon
• Optional: ground red pepper for extra spice

Fireball Whiskey Sauce

• 1 cup brown sugar
• 3/4 cup Fireball Whiskey
• 3/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup worcestershire sauce
• 4 cloves garlic minced
• Optional: ground red pepper for added heat
• kosher salt, pepper to taste

Instructions
Fireball Marinade and Chicken Wings

1. Place the split chicken wings into a large bowl or gallon size plastic bags. Add remaining ingredients (Fireball Whiskey through cinnamon, and ground pepper if using). Toss until evenly coated. Marinate at least one hour in the fridge.
   
   
2. Cook wings according to one of these methods:
   
   In the oven: Place the wings on a lined baking sheet. Place in a 425 degree oven for 40-45 minutes, flip them halfway through cooking. For extra crispy wings, turn the broiler on high for the last minute or 2 of cooking.
   
   In the smoker: Place the wings in a smoker set to 225 degrees for 2 hours, flip them halfway through cooking.
   
   
3. Serve with Fireball Whiskey Sauce.

Fireball Whiskey Sauce

1. Combine all ingredients in a saucepan, bring just to a boil, then whisk over medium low heat for 10 to 12 minutes.

We just might survive.

 

[Rob Roy]

 

[tangerinegreen555]

 

[Rob Roy]

View attachment 4279078

 

[Unclebaldrick]

Good morning slave. Did you work hard for us this week? You had better have, we have guns.