Text 2072, 115 rader
Skriven 2006-06-12 17:18:28 av BURTON FORD (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: A Visit With The For
================================
Hi Dale      6/12/06 5:02 PM

DSh> Ours is called Marty:-}}  
DSac> I guess I should make it clearer that Burt doesn't call his
DSac> anything at all - I nicknamed it "Madge" to be phonetically
DSac> short for "Magellan."

I should note that I did not call our Magellan by name when we were with
Dave.  It's name is Jim.   Not after our Yellow Knife friend, but after a
dimly remembered friend of my Uncles.  Jim was teased by them because he
said "66" in a squishy way - shcksty shicks! - whenever they asked him how
fast the car was going.  I think that because the first time he said it
they all laughed, he craved the attention and always said "66" no matter
what speed after that.  Jim was a bit what we now call challenged.  I guess
I was  giving his memory a boost by naming my smarter-than-me Magellan
after him.  I think maybe oral simplicity had a role in there too.   All
that seemed to involved to go into during our Magellan adventures with
Dave, and Maryanne, and Lyn.

dsh->   Gail named ours, and she does stick to first letter when doing
that.

Shirley started calling ours by Mr. Magellans first name.  I found it
awkward and difficult and next thing I knew I was calling it Jim.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave Drum's Prize Winning Chilli
 Categories: Chilli, Mexican, Beef
      Yield: 1 Servings
 
      4 lb Chilli grind round steak
      4 ts Garlic powder *
      1 lg Onion; chopped fine
      4 ts Cocoa
    1/2 ts Ground coriander (opt) **
      3 tb Kraft Beef Base
     24 oz V8 (straight or picante)
      1 ts Cayenne pepper
      8 tb Chilli powder
      4 ts Cumin
     16 oz Can Red Gold diced tomatoes
           With chiles
           Or-
      1 lg Tomato, diced w/juice and a
      4 oz Can of Old El Paso or
           La Preferida green
           Chiles ***
           Strong coffee; opt'l
    1/2 ts Brown sugar; opt'l
 
  * I use garlic powder (or granules) because they are pretty
  consistent as to taste and strength. I like fresh as much as the next
  guy. But, it's nice to use ingredients that are the same from batch
  to batch.
  
  ** This used to be 2 teaspoons of ground coriander (soapweed) but I
  was getting "strange taste" comments on judge's sheets until I cut
  this ingredient waaaay back. Now I win prizes with this receipe once
  again.
  
  *** Apropos of fresh ingredients - you can substitute Anaheim (aka New
  Mexico) chiles for the canned chiles. Processed New Mexican chiles
  are what is in the can anyway. The fresh chiles are fairly mild (low
  heat) and quite flavourful.
  
  Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli grind round
  steak into the pot and start browning it. Add 1 tsp. of garlic powder
  per pound of meat. While meat is browning chop a large onion
  reasonably fine. When ground round no longer shows pink add the diced
  onion and 1 tsp cocoa (Hershey's or Nestle') per pound of meat. Toss
  in 2 tsp ground coriander. Stir in 3 Tb. of Kraft Beef Base. (note:
  this is pretty salty - watch it) Add about half of a 48 oz. can of V8
  (straight or picante') juice and 1 tsp. of cayenne pepper. Continue
  to simmer and stir. When onions are clear toss in 2 Tbs chilli powder
  per pound of meat. (I use Chilli Man, Mexene, or Gebhardt's) and 1
  tsp cumin per pound of meat. Add the Red Gold diced tomatoe with
  chiles or a 4 oz. can of Old El Paso or La Preferida green chiles
  (chop and seed if you grabbed the whole peppers by mistake). Add the
  diced tomato and its juices.
  
  Continue to simmer and stir until onions are tender and completely
  transparent adding V8 juice as necessary. If you run out of V8 use
  either unsalted 'mater juice or strong coffee to add liquid. Total
  cooking time about 90 minutes. If you're cooking at home you can
  serve this batch at this point. See below for longer schedules and
  the "kicker".
  
  If you're on a 3 hour schedule - most cook offs are - turn off stove
  and let your pot marinate for about an hour. About 30 minutes before
  turn-in time relight the stove and bring the chilli back to a simmer.
  Taste carefully and critically. This is final adjustment time. If
  it's too salty try adding about 1/2 tsp of brown sugar. If the chilli
  has died or gone flat add 1 tsp chilli powder and 1/2 tsp cumin per
  pound of meat and simmer right up to time to put in judging cups.
  
  As evidence that any recipe is a living, breathing organism this one
  was revised and updated immediately after the Mount Auburn Volunteer
  Fire Department's Annual Chilli Cook-off. I didn't win (dammit) but
  second place isn't anything to sneeze at. It beats kissing your old
  maid aunt on the lips.
  
  Developed, revised, typed by Uncle Dirty Dave FROM: Uncle Dirty Dave's
  Kitchen.  Re-U/l to NCE by Burt Ford 12/99 06/06.
 
MMMMM
 
Burt


---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
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