Text 5494, 135 rader
Skriven 2006-09-14 10:10:24 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Limited Distribution
============================
On 09-13-06 MICHAEL LOO Scribbled to DAVE DRUM about Time and Chilli Mac 

ML> ML>YOU'LL have a good time.
ML> ML>You'll HAVE a good time.
ML> ML>You'll have a GOOD time.

ML> DD> I did have a pretty good time. But, that's all I had.

ML>If it had been Ann-Margaret, perhaps it would have
ML>been one of the three I referenced, depending on how
ML>illusory you were at the time.

I'd still have had a pretty good time. I always used the philosophy of 
"If you ain't with the one you love ... love the one you're with" in a 
Platonic fashion, of course.   Bv)=

ML> DD> S & S Chilli-Mac doesn't have beenz. 5 Ways is their Chilli-mac
ML> DD> plus beenz ... for two bits more.

ML>I once had a bit of a verbal tug-of-war with the guy at
ML>World Class Chili on the beenz situation. By the way,
ML>World Class Chili is probably not even the best chili
ML>in Seattle.

Well, Spring-a-leak now has two dedicated chilli parlours again. The Den 
(Joe Rogers) where your name is enshrined on the wall with appropriate 
stars surrounding it. And a newish place named Joe's Chili (his wrong-
headed spelling) which offers one type/heat level of chilli (good) in a 
joint that has a long counter with stools and no inside tables. There is 
a patio with tables which you can take your grub to if the weather 
permits. Our Thursday chilli bunch has abandoned The Den in favour of 
Joe's - with good effect.

ML> DD> They were a regional producer based in Champaign-Urbana, IL. Did
ML> DD> quite well in the Midwest. Sort of like Herr and Utz in
ML> DD> Pennsylvania. I'd  never have heard of Utz had Bill Utz not been
ML> DD> a fairly famous race car driver. Nor, Herr had son Tommy not
ML> DD> played 2nd base for the St. Louis  Cardinals - back when I was a
ML> DD> beisbol fan. He mentioned working in the family business during
ML> DD> the off-season.

ML>When I was going out with the blonde flutist, we would drive
ML>to Penn Dutch country just to buy Utz's, which at the time
ML>had no distribution at all. They're better than Herr's.

I can't recall having had either. Just was familiar with the names.

ML>And much better than what the down unders call chips:

Well, yeah. The best of what they call chips still comes from 
McDonald's.

Apropos of nothing except that I am going to miss her breath of fresh 
air in the political scene - I note with sadness the passing of former 
Texas Governor Ann Richards.

MMMMM----- Meal Master Recipe

      Title: Authentic 1840 Texas Chilli
 Categories: Five, Beef, Chilies, Chilli, Stews
      Yield: 4 servings

      2 lb Coarse chopped FATTY beef
           -(NOT lean beef)
      2 oz Animal fat; (bacon grease is
           -best, but suet is in theme)
      2 cl Garlic; minced
      1 lg Chopped onion
      5 tb Chilli powder (mix)

  Received this in chatting with a Texas cook a few years ago,
  and, as we all have our own views of "chilli" today, this is
  where it all got started (actual credit to Texas Governor
  Ann Richards, who attributed Jim Perry of the XIT Ranch in
  the Texas Panhandle, as being the method of cooking on a
  cattle drive... While very simplistic, the longer it cooks,
  the better it tastes, and showcases the lack of ingredients
  that could be found on a cattle drive, I argue that as the
  drives passed settlements its logical that fresh killed
  beef was traded for services (laundry?) or fresh veggies,
  so that the legend of tasting better as time went on would
  reflect veggies added at a later date. No refrigeration
  just constant heat in the chuck wagon.

  Chilli cooks should all try this once! Meat, in its original
  sense, would not have been expensive cuts, or be very "aged",
  and would not have been finely ground, but rather "roughly
  chopped"...but remember to use "fatty" meat!

  1. Render the fat to liquid.

  2. Add the beef, and brown lightly, then add onions and garlic.

  3. (IMPORTANT Do NOT drain the fat or drippings).

  4. Cook over medium heat, until onions are translucent, then
  add spices, stirring gently until blended.

  5. Continue over low heat for at least two hours, stirring
  every 30 minutes.

  6. Add salt to taste, though it doesn't need much.

  7. If it gets too thick, you can add water, but remember that
  chilli is reputed to be able to stand a spoon up straight!

  8. Its edible after two hours, but improves vastly with time,
  so don't be afraid to cook 6 or 8 or ten hours --
 
  9. After you've tried the "original" recipe as above, you
  could add one or two jalape no's, a single tomato and/or
  green pepper, just to fully appreciate how far this dish
  has evolved.

  FROM: Ann Richards

  Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


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