Text 22904, 105 rader
Skriven 2007-11-16 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Chilli
==================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> I don't want any boiled bean juice in my chili.

 DD> My only non-starter (WRT
 DD> beenz)  is kidney beenz. Because I do not like the taste/texture of
 DD> them. Red, pink, brown (pinto), or black beenz are fine - with a
 DD> preference for  pinto beenz.

Kidney beans ares the default bean in Canada (and in most of the USA
as well I think.)  Those small red Rosailta beans appeared in my
store just once years ago and subsequently disappeared forever. They
were great with chili and I'd get them again in a flash. I've used
pinto beans once in a while too and they were certainly OK. Although
perhaps not traditional I found lentils good as well.

A variation on chili dogs, part of the street food series....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: New York System Weiners
Categories: American, Sausage, Sandwiches, Info
  Servings: 1 text file

           Hot Weiners, Rhode Island
           Style!

NY System Weiners, Hot Weiners, Hot Weinees, Gaggers, call them what
you will, but the telltale smell and the taste of those "treasures"
have been etched in my brain for over 50 years! Try just one, if you
can limit it to that, and you will be hooked for life.

I can vividly remember getting the urge for NY System at all hours
of the day, especially after midnight on a cold and snowy night in
Olneyville. My brother in-law and I would fearlessly trudge through
the snow drifts, and slushed sidewalks until we reached the red
glowing neon sign, New York System Hot Weiners.

The windows were steamed on the inside, so you could barely see in,
but as soon as we opened the door, the smell of the weiners came
wafting through the air. Back then, weinees were only 10 cents each,
so it was common to order them by the "armfull", up to the armpit!
We would order them "all the way", which meant onions, celery salt,
mustard, and that special sauce which tops the reddish small weiner,
nestled in a steamed bun. (gasp! the hunger pains are kicking in as
I am writing this!)

Our server would start lining his arm with the weiners inside the
buns. He would slather on the yellow mustard on each one, using a
wooden stick. Next came that special sauce of finely ground meat and
spices, followed by finely diced raw onions. To top it off, celery
salt was sprinkled over all. He would then wrap about 3 at a time in
this tissue paper, and place them in a brown paper bag. The grease
would soon penetrate the bag. We would race back home to devour our
catch.

The next morning, you could still taste them from the onions and
sauce doing their thing in your digestive system. This was an added
bonus!


  From: By Ray Testa                    
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: New York System Weiner Recipe
Categories: American, Sausage, Sandwiches
  Servings: 4

      1 lb hamburger
      3 TB margarine
      1 sm onion, chopped
      1 TB garlic powder
  1 1/2 TB chili powder
  1 1/2 TB allspice
      1 TB salt
      1 pn black pepper
      1 c  water

Lightly brown half of the chopped onion in butter. Add hamburger and
stir until the hamburger loosens into small pieces. Add rest of
spices  Simmer on very low heat for at least 2 hours.

Now it's time to build the weiner. The sequence is important!
Put cooked weiner in bun.
Put mustard on weiner.
Put sauce on mustard.
Put raw chopped onions on mustard.
Sprinkle celery salt on top of onions.

  From: By Ray Testa                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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