2003-12-28 - 9:44 a.m.

Addendum 2:

Whenever I see something like "Now, for the first time ever," or "a stunt that has never been tried before," or America's FIRST feature length martial arts film distributed SOLELY via the Internet I have to think there is a reason why whatever is in question has not been done before.

Addendum:

"One of my favorite things about the world is that art and commercialism are reconcilable. Today's greatest artists aren't eating moldy bread, desperately trying to gain recognition for their oil paintings. They're working at advertising firms, special effects studios, game companies, automobile manufacturers, and other businesses whose products strive for innovation and widespread, aesthetic appeal. The starving artist is either lacking in skill or just needs a good agent. It's nice to know that, if you're truly talented and creative in today's society, you can use that talent to make a living. This seems to be a historical anomaly, and I appreciate it."

Said by Greg Kasavin, Executive Editor of Gamespot.

Greg's email address is greg@gamespot.com

Go beat him up.

Jesse's Chili Recipe

Start with 2 pounds of beef and a pound of lamb stew meat (not ground meat), chop it up and brown it in a large crock or stew pot, and drain the fat.

Then add half a Guinness, 16 oz of pureed tomatoes and two large cans of peel tomatoes and let simmer.

Chop up two cloves of garlic and two onions minimum and fry them up. Add the fried onions and garlic to the chili.

Add 1 tsp. of tyme, 1 tsp. of oregano, 1 tsp. of basil, a couple bay leaves, 2 tsp. of rosemary, 3 tsp. of celery seed, 2 tsp. ground cumin, salt to taste (generally 2-4 tsp.) lots of black pepper (I turn the mill till my hand hurts, shake it out, and then start turning again till my hand hurts) and add chili powder, to taste, I generally go with at least half a cup. I like the dark chili powder.

I like to add a can or two of black beans. You may also want to add chili peppers, bell pepper, corn, or many other things.

Once it is all in there, just let simmer, with the lid off, stirring occasionally. Let simmer for at least 3 hours, 6 or more is best. If you think the chili is too dry, you may want to add more tomato puree. The longer cooking time evaporates the water and makes the meat more tender and the spices more concentrated.

Bear in mind that with 3 pounds of meat and several things of tomato puree, the chili will take a long time to heat up, but will stay hot for a while, so be sure to check the temp and make sure the chili doesn't burn.

If you want to use other meats or other cuts, be aware that I use stew meat because it has a lot of fat. This means I can brown the meat w/o adding oil and that the meat is that much more tender. If you choose to use other, leaner, meats, such as chick or bision, or other cuts of beef and lamb, you may want to brown the meat with some oil.

Enjoy!