Barber Shop Chili
The guys who cut hair down at the barber shop were comparing notes the other day when I walked in because they had managed to get the proprietor of the burger joint next door to finally share with them his famous secret chili recipe. While one of the guys had already cooked up four batches and had it “really dialed in,” the other was lamenting the fact that his wasn’t tasting quite right.
“Did you add the cumin?” D wanted to know.
“Yes,” said B.
“And the two kinds of beans?”
“Yes.”
“How long’d you cook it?”
“The right amount of time.”
“What about the garlic?”
Pause.
“You didn’t add garlic?”
“Of course, I added garlic.”
“Granulated garlic?” asked D.
“I used the garlic I had at the house.”
“This guy,” D turned to me as I sat down in the chair, “didn’t follow the directions and wonders why it didn’t turn out right.”
“Well, how much difference could granulated garlic make?” B interjected.
“I looked this up,” said D, “which is why I followed the recipe exactly. It has better flavor and doesn’t clump, so you get more dispersion in the chili.”
So the consensus at the shop was that B would have to try again and stick to the recipe this time. After all, you can’t have one of the guys who cuts your hair cutting corners.
Have a great weekend.
– Tim
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