Text 1574, 120 rader
Skriven 2006-05-19 20:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: KOSHER birds
====================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Many Jewish theologians would of course disagree, believing 
 JW> it was dictated from On High.

 DS> That's their job. [g]

 DS> Religious practice was often influenced by secular concerns in times
 DS> past, when religion played a far more dominant role in everyday life.
 DS> I have heard it said that the RC's "fish on Friday" sacrifice was a
 DS> nod in support of Mediterranean fishermen who were having a tough 
 DS> time making a living at the time the edict was issued.

I have heard that to but not researched its validity. It might be hard
to get a definitive answer.

(For the record I don't approve of zucchini or liquor in chili.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deer Hunter's Delight
 Categories: Chili, Beef, Camping, Corn, Steak
      Yield: 12 servings
 
  2 1/2 lb Beef sirloin tips or round
           Steak or brisket
  1 1/2 lb Fresh ground pork
    1/2 c  Olive oil
      3 md Onions; chopped
      1    Clove garlic; chopped
      4    Jalapeno peppers;
           Seeded and chopped
      3 md Sweet red bell peppers;
           Chopped
      1    Green bell peppers; chopped
      4    Long green peppers; chopped
      1 md Zucchini; cubed
     35 oz Canned whole Italian
           Tomatoes; (must be Italian)
      1 cn Tomato paste; (8 oz)
      1 tb Maiserena (masa) flour
      3    Bay leaves
      1 tb Crushed oregano
      1    salt
  1 1/2 tb Cumin
      1 tb Red wine vinegar
      1 tb Brown sugar
      1 tb Fresh ground black pepper
      4 tb Chili powder
  1 1/2 ts Dry mustard
    1/2 c  Beef broth
    1/2 cn Beer (preferably Heilman's
           Old Style)
      3 oz Bourbon
    1/2 oz Tequila
 
  NOTES : The quick, stick-to-your-ribs meal for hunters on-the-go!
  Chili! The very mention of the name is enough to make strong men's
  eyes water, make timid appetites cringe, and send dogs scurrying
  towards the door with their tails between their legs. And a big pot of
  the stuff is also the perfect meal in camp or country home during the
  deer season. Not only is chili a hearty meal, it can be quickly
  re-heated (chili actually improves in flavor after the third, fourth,
  etc. heating), for hunters on-the-go. Pungency? Yes! Good chili ought
  to be a little boisterous; true chili should also be spicy.

  Note: (after the first day of the season you should be ready to make a
  new pot using venison instead of beef)
  
  Cut meat into one-quarter inch cubes and brown in a tablespoon of
  olive oil with one-half the chopped garlic. Take meat from the
  skillet, reserving the cooking juices. Brown the ground pork, stirring
  and breaking it up as it cooks. Drain and discard the fat. Mix cooked
  pork with cooked beef (or venison) in a large ten-quart kettle.
  
  In another skillet, saute chopped onions with the remaining garlic,
  chopped jalapenos (see note below), sweet green peppers, long hot
  peppers, and zucchini in the remaining olive oil until golden. Then
  add the meat.
  
  Place the pot on low burner and add Italian tomatoes, crushing some of
  them in your hand as they come from the can. Mix the flour with a
  little tomato sauce, tomato paste, bay leaves, salt, cumin, oregano,
  vinegar, brown sugar, black pepper, chili powder, and dry mustard.
  Then add one-half cup of the beef cooking liquid, tequila, bourbon and
  beer to the pot.
  
  (NOTE: If using canned jalapenos instead of fresh, add them now.) Cook
  slowly for four or five hours, depending on the desired degree of
  thickness, stirring thoroughly and frequently to prevent scorching or
  sticking. Sample frequently. Add beer to adjust consistency and
  correct seasoning constantly. For a much hotter flavor, add a few more
  jalapenos and some crushed red pepper.
  
  Most of the chili-eating deer hunters I know serve this piping hot with
  cold beer and corn bread. Some simply use crackers and more bourbon
  and tequila. Many even like a bit of grated cheese and chopped onion
  sprinkled on top.
  
  This recipe yields about one and a half gallons. If you have any left
  over, it can be frozen for later. This is an outstanding recipe, and
  once you have tasted it you'll throw stones and empty beer cans at
  almost every other recipe!
  
  Source: http://www.io.com/~wallen/chili.html
  John Rynes

MMMMM

Cheers

Jim, in Yellowknife




... Bad Chili Cook: "You can also use those burger-like vegetarian product
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