Text 14115, 74 rader
Skriven 2008-09-23 00:59:08 av Michael Loo (1:18/200.0)
  Kommentar till text 14052 av Dave Sacerdote (1:123/140)
Ärende: On Hormel Chili &c 955
==============================
 DS> Your mention of Hormel Chili is an interesting coincidence; I've been
 DS> reading The Haphazard Gourmet by Richard Gehman lately and he mentions
 DS> Hormel Chili quite fondly.
 DS> In fact, he gives his recipe (such as it is) for chili all the while
 DS> pointing out that it's no use to make chili at home since Hormel's
 DS> canned chili is the best in the world and no one is ever going to
 DS> make chili as good anyway, so why bother.

Even when I was a lad in the upper single digits, I added a quarter
teaspoon each of thyme, oregano, garlic powder, and cayenne to Hormel.
Maybe a dash of Ac'cent or a glug of Tabasco.

 DS> The book was written back in the mid-1960's when Hormel's canned 
 DS> chili was actually edible.

Actually, to my taste it took a dive in the early '60s, when
I was still in Maryland: they changed the texture of the beef,
which distressed me, though it elated my father, as he hated
gristle (going from cubes to ground eliminates the perceptible
gristle). Unfortunately, there have been many brave new experiments
since, including including the vegetable protein thing, modified
starch, hydrolized thingies, spice extracts, and who knows. The
latest iteration appears to include "mechanically separated" meat,
such as used to be used only in pet food and cheap hot dogs. Though
they probably use better meat in pet food now: your 3 oz can of
cat food now costs 50c or more - if my math is right, that's $2.67
a pound, or more than extra-lean burger.

=

 DS> Thank you.  I noticed several hits in my logs from people being 
 DS> referred from the FlyerTalk fora.  Figured that was you. =)

Don't thank me until that translates into revenue.
Then buy me a beer.

 DS> Welcome back, BTW

Back where? I'm on one of my loony itineraries and will have the
pleasure of the first shower in a while at Hap's around the
midnight between the 23rd and the 24th. I should have had one
at the Senator Lounge, but I forgot, tasting booze instead.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chili Con Carne
 Categories: Beef, Chili, Restaurants
      Yield: 6 servings

      2 lb Round steak, cut 1 1/2"pcs
      3 md Tomatoes, diced
  1 1/2 c  Water
      1 c  Onion, chpd
      2 cl Garlic, sm, crushed
      1 t  Salt
  1 1/2 c  Tomato sauce
      4 oz Cn chpd green chilies
      1 T  Chili powder
      1 T  Ground cumin

  Casa Juanita, Clearwater FL Combine meat, tomatoes, water, onoin, garlic,
  and salt in Dutch oven and bring to boil over high heat. Reduce heat, cover
  and simmer, adding water as necessarey so meat is always partially covered,
  until beef is tender enough to shred, about 2 hrs. Remove meat and shred by
  pressing with back of spoon. Return meat to pan. Add remaining ingreds,
  cover, simmer 30 mins stirring every 5 mins. Serve hot. S: Fav Rest Rs, Bon
  A

MMMMM

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